In San Diego County, brewery-touring is such a popular activity that even businesses that are off the beaten path garner a good deal of traffic from fans who seek them out. While our neighbors to the north in Temecula enjoy a burgeoning beer scene as well, it has yet to progress to the point where citizens and visitors chart courses for far-off business parks. Though one of the municipality’s most popular fermentation operations, Ironfire Brewing Company receives zero walk- or drive-by patronage, but it has multiple plans to fix that, and they involve projects in both Riverside and San Diego Counties.
The first—a satellite tasting room in Temecula’s well-traversed Old Town area—is more fleshed out at present. Located at 42081 Third Street, the site is adjacent to the cul-de-sac on the west end of the street backing up to Murrieta Creek, and in immediate proximity to City Hall’s free parking garage. The tasting room will be installed in a brand-new, 2,000-square-foot space that will be outfitted in an old-west motif mimicking that of Ironfire’s original tasting room. The facility will be equipped with two-dozen taps, two of which will be nitro in nature with another devoted to sour, funky beers.
This will be Old Town Temecula’s first brewery tasting room. The brewery will look to team with nearby restaurants to provide multiple food options to patrons. While Ironfire vice president and lead brewer Greg Webb would like to install a pilot system, the site is not zoned for manufacturing. With any luck, the Department of Alcoholic Beverage Control (ABC) will approve plans for an outdoor patio looking out onto Third Street and the hills west of Old Town.
Meanwhile, down in San Diego County’s southernmost city, Imperial Beach, Ironfire has partnered with chef-entrepreneur Steve Brown, who aims to install a large restaurant project called The Shipping Yard on the corner of Date Avenue and Seacoast Drive. Planned as a campus constructed out of repurposed shipping containers, it has yet to take shape. According to Webb, his and Brown’s teams continue to discuss details about the project, but have yet to come to a final determination. The only thing they know at present is that it will be “like nowhere else and all-out epic.”
This month, the two craft-brewing industry trade organizations of the greatest importance to local breweries—national entity, the Brewers Association, and the San Diego Brewers Guild—have unveiled initiatives seeking to assist consumers in identifying products from authentically independent brewing companies. It started with the latter introducing decals that can be placed on the exterior of member organizations (all of which meet the SDBG’s independence standards). That was followed this week by the BA rolling out a seal of independence that qualifying breweries can feature on their beer-packaging at retail.
Both organizations share the same motivation. With macro-beer producers’ long-standing practice of creating faux craft brands, and the more recent phenomenon of those conglomerates purchasing craft breweries, in part or in whole, and using misleading and often times false information via advertising campaigns and product labeling to disguise their non-craft products, it has become essential for authentically independent operations to help educate consumers that they are, indeed, the real thing, as opposed to the likes of AB InBev-, MillerCoors– and Constellation Brands-owned interests.
In the words of the Brewers Association: When it comes to the origins of food and beverages, there is increasing public interest in transparency. Beer lovers are no exception. As Big Beer acquires former craft brands, beer drinkers have become increasingly confused about which brewers remain independent. They want to know who makes their beer. With the launch of [the BA’s independence] seal, the BA is making it easy to identify which beer is made by independent craft brewers.
The BA’s seal features an upturned beer bottle (signifying the manner in which craft brewers have turned the industry upside-down over the past several decades) and the words “Brewers Association Certified Independent Craft”. To be able to use the seal, companies must meet the BA’s criteria, which includes: annual production of six million barrels or less and being less than 25% owned or controlled by an alcohol industry member that is not itself a craft brewer. In addition to bottles, cans, six-pack holders, case-boxes and other packaging, the seal can also be used at places of business and on marketing materials.
In San Diego County, the SDBG’s decals read “Proud Member San Diego Brewers Guild” and note the current calendar year. In addition to the decals, the SDBG is also creating flags and tap-handle danglers for use at tasting rooms and on-premise accounts. These are key components of the organization’s Conscious Consumer Campaign.
From the Beer Writer: Large doses of CTZ, Cascade and Chinook hops went into this week’s featured beer, Duck Foot KASHI-entious IPA, but the ingredients that make it particularly special are those that make up the malt bill: oats and wheat. Pretty sexy, eh? Under normal circumstances, this is hardly noteworthy, but the components in question are “transitional”. Few know what this means, but that’s why this India pale ale was brewed, to help educate the public on ingredients produced by American farmers during the lengthy period required by the U.S. Department of Agriculture to gain Organic certification. The idea for this came from Solana Beach-based Kashi, who helped Duck Foot Brewing Company procure the transitional oats and wheat for this beer, which comes in at 7.4% alcohol-by-volume and comes across as a bit of a throwback to the days when IPAs had long-lasting, assertive bitterness. A lemon bouquet gives way to grapefruit and toasted biscuit notes on the palate, leaving a tacky pithiness in the back of one’s throat. Much like newfound info about Organic certification, it’s a lot for the mind and taste buds to contemplate. The beer debuts today and will also be on tap at Duck Foot’s second anniversary party, which will take place on Saturday, July 8.
From the Brewer: We’ve collaborated with San Diego’s own Kashi on this IPA brewed with transitional ingredients in order to help American farmers in the process of increasing organic farmland. It takes three years for farmers to convert their fields to be eligible for USDA Organic certification. During this time, they cannot use pesticides, but they also cannot yet call their crops Organic. Kashi…and now Duck Foot…is trying to raise awareness of the hardship that these farmers endure during this ‘transitional’ period. By featuring transitional ingredients in this beer—in this case, rolled oats and hard red winter wheat—we hope to help promote their cause. As Kashi would say: ‘Don’t just brew something awesome, do something awesome!’”—Brett Goldstock, Chief Fermentation Officer, Duck Foot Brewing Company
Picture it: You sit down at a bar, enjoy two or three IPAs rich with the fruity, piney aromas and flavors of hops, then get right up and immediately drive home. This is ill-advised, irresponsible and downright illegal behavior. But the information I didn’t supply you with before introducing this scenario is that those hypothetical beers are non-alcoholic. And though it sounds like a riddle based on fiction—c’mon, there’s no such thing as a vibrantly hoppy non-alcoholic IPA—this is a real-world situation that can be played out at the U.S. Grant Hotel’s bar, lounge and restaurant, Grant Grill, where level two Cicerone Jeff Josenhans has taken to removing alcohol from cask ales, before recarbonating, bottling and adding them to the menu. It’s the latest step in the venue’s non-alcoholic craft beverage program, which also includes spirits and cocktails. We sat down with Josenhans to find out more about his methods and what could be perceived by some purists as madness.
West Coaster: What inspired you to explore non-alcoholic beers in this manner?
Jeff Josenhans: It literally just dawned on me how there are no craft non-alcoholic beers on the market, and I thought to myself “how can this be possible?” The non-alcoholic quality beverage segment as a whole—wine, cocktails, etc.—is growing as well, so I just put two and two together. There’s really no reason you can’t drink craft beer at work in a non-alcoholic form.
WC: Walk us through the process of removing alcohol from traditional beers.
JJ: Basically, we maintain the temperature of the beer at 180 degrees Fahrenheit using an immersion circulator, which also keeps the beer in motion. We keep that process going for about 30 minutes or until we can’t detect any alcohol fumes for at least five minutes. Like other commercial non-alcoholic beers or kombucha, there is still a minute amount of alcohol expected to remain in the beer, albeit less than one percent. There really is no such thing as 100% guaranteed no-alcohol beer. O’Doul’s states 0.5% alcohol-by-volume (ABV), Becks Non-Alcoholic states 0.3% ABV and, similarly, when reducing wine into a sauce, you cannot completely guarantee there is no alcohol and that it is at a level which is considered safe to consume and drive, for example. What we do is measure the volume of the liquid and equate it with the loss in volume per the original ABV. For example, if we have 10 liters of 6% ABV pale ale, after the 30-minute process we should have 9.4 liters left.
WC: What styles do you offer and what led you to select them?
JJ: Our current bottled beers are Office IPA, Strawberry Blonde, PC Pilsner, Safe and Sour, and Button-Down Beer. The selection process is directly correlated to the casks we run at Grant Grill. If we don’t have enough left over from a cask at the end of a night, we do not produce any non-alcoholic beer. If there is at least one-third of the cask left, we make a decision to bottle and start the process. We are creating craft-beverage offerings and avoiding waste at the same time.
WC: You’re using local cask ales. Where are you procuring them?
JJ: We always have cask ale on Fridays and Saturdays, and currently partner with New English Brewing, 32 North Brewing, Mike Hess Brewing, Acoustic Ales Brewing Experiment, Fall Brewing and Modern Times Beer.
WC: What would you say to those who don’t see a need for non-alcoholic craft beer?
JJ: There’s no shame in offering people who can’t drink for whatever reason—designated driver, pregnant, religion, whatever—a craft-beer alternative. To be honest, I really don’t understand how the craft market hasn’t got to this yet. It think it’s about time!
From the Beer Writer: It’s been a big couple of months for Kearny Mesa’s Common Theory Public House. After three years in business, the bar and restaurant picked up popular gastronome A.G. Warfield (formerly of San Marcos craft-beer haven Churchill’s Pub & Grille), who promptly got to work overhauling CT’s entire menu. A bevy of new dishes from that revamped bill of fare (which includes sweet and spicy pork belly with kimchi, a field-and-stream duo of fried chicken and crab cake, and a “Convoy Burger” featuring ground chuck, a duck egg, pork belly and duck gravy between ramen-noodle “buns”) debuted last week as part of the venue’s third-anniversary weekend. There was another new and special consumable available to event-goers, as well: Pure Project CT3 Triple IPA. Produced by Miramar’s Pure Project Brewing especially for Common Theory, it’s a 10.3% alcohol-by-volume, hazy IPA brewed with 600 pounds of strawberries sourced in Escondido. On paper, it’s a bruising brew from a booze perspective, but the fresh fruit and late-addition hops come together to give this beer a dose of refinement and flavors of citrus and strawberries that keeps it almost dangerously drinkable. Only one batch of this beer was produced and it’s going fast…but Common Theory is tapping a fresh keg today. Just sayin’.
From the Brewer: “The team here at Pure Project was really excited to be approached by the Common Theory crew to brew a beer for their third anniversary. Seeing as it was a very special occasion, we decided to brew a truly lavish beer. Strawberry season is one our favorite times here at Pure, so we decided to blend one of our favorite fruits with a big, murky triple IPA in order to really show off hand-picked, organic strawberries that seamlessly meld with the fruitiest designer hops. A huge, multi-dimensional dry-hopping of Mosaic and Hallertau Blanc hops bring all the fruit you could want from a juicy IPA, while still leaving room for the strawberries to shine through in their local, agricultural elegance. Grab some while it’s still around!”—Winslow Sawyer, Head Brewer, Pure Project Brewing