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Posts Tagged Doug Hasker

Craft Q&A: Carli Smith

Nov 14

Head Brewer, Bold Missy Brewery

I first met Carli Smith after being introduced by her mentor, Marty Mendiola. The former had recently resigned from his long-time post at Rock Bottom’s La Jolla brewpub to start his own business, Second Chance Beer Company, and wanted me to meet the protégé who would be taking over his role. (Author’s Note: Smith also apprenticed under Doug Hasker at Gordon Biersch‘s Mission Valley brewpub). About five minutes in, I was confident Mendiola’s brewhouse was in good hands. Smith is a brewer’s brewer with a passion for the history and art of beer-making that has nothing to do with the pursuit of money or stature. She just loves beer and the camaraderie of her chosen industry. During her time at Rock Bottom, she’s consulted and collaborated with many local brewers while also playing a vital role in the San Diego chapter of the industry’s women’s-advocacy group, Pink Boots Society. This has led to her becoming a popular and respected figure in the local beer scene, which makes the news that she’s moving cross-country to take a new position as head brewer at Charlotte, North Carolina’s Bold Missy Brewery even harder for many to accept. But before she moves onward and eastward, we took a moment to get some details.

What inspired you to move from your lifelong hometown?
I’m ready to try something new. About a year ago, I decided it’s time to make a move. I’d made some personal life changes and it got me to the point where I can be more flexible with my living arrangements. Since Rock Bottom has locations everywhere and I really enjoyed working for them, I started looking to see if there were openings at places I could transfer to. Some opportunities came about but nothing came to fruition, so I started looking outside the company. My only parameters were to go somewhere besides California, Texas or Florida—I was open to pretty much anything else. I loved the Pacific Northwest and Colorado—I have some family there—but I only did a little research into the East Coast. But a friend of mine I grew up with in Poway moved to Charlotte four years ago and has been trying to get me to move there ever since. That’s where it all started.

How did you learn of the opening at Bold Missy Brewery?
They actually found me and offered me this job a year ago. They learned of me through the membership directory on the Pink Boots Society website. They sent me an email that got caught up in my spam folder, so I didn’t see it until four months later. I wasn’t actively searching outside Rock Bottom at the time and I felt rude responding after so much time. But when I went to Charlotte to visit my friend recently, I decided to visit and see what I missed out on at an event they were holding. Bold Missy had opened a couple weeks before and it was a beautiful place. I figured they’re open and they have a brewer so they must be happy, but then the owner got up to speak and mentioned they were still looking for a brewer and having a hard time finding someone who would relocate. She also mentioned they specifically wanted a female brewer. My friend gave them my info and they reached out again. This time I got it, spoke with the owner, did a technical brewer’s interview, went out for another visit and then accepted their offer.

Tell us a little about Bold Missy.
I’ll be working on a 15-barrel, American-made system. They have four 15-barrel fermenters and four 15-barrel jacketed bright tanks. They’re only using about 30% of their space at present so there’s lots of room for expansion. The ceiling is high enough that I can put 60-barrel fermenters in there, and they have a really big tasting room with a large patio out front plus a small kitchen doing specialty hot-dogs, flatbreads, pretzels and items like that. In North Carolina, a brewery has to have at least two food items to sell beer—much different from here.

What are Bold Missy’s current beer offerings and do you plan to change anything up?
Their core beers are an IPA, brown ale, blonde ale and a tangerine Belgian witbier, and their names are inspired by women throughout history. The IPA is called Rocket Ride for Sally Ride, Solo Flight Brown is named for Amelia Earhart and the blonde is called Git Your Gun for Annie Oakley. I want to pull back on the extract in the wit and use tangerine peel, juice or pulp to make it all-natural. I’m excited a brown is a core beer because that’s my favorite style to drink and brew. Right now, it’s American-style, but I’ve talked to them about doing an English-style brown ale instead. Barbecue is huge in Charlotte, so I want to brew my smoked porter out there. I also want to try to bring some West Coast flair and West Coast-style IPAs. There are lots of hazy IPAs in the market out there, so I want to introduce clean, clarified beer and show them that can be hoppy and “juicy,” too.

Do you plan to remain involved with Pink Boots Society?
Pink Boots has a state chapter in North Carolina but there aren’t lots of city chapters yet. I think after I get settled I may look into trying to put together a city chapter. I really enjoyed helping to make San Diego’s chapter very educational and empowering with monthly get-togethers where you’re learning something new, advancing knowledge or sharing something with other members.

Do you have any parting words for your many friends in San Diego?
I’m so excited but I’m going to miss everybody terribly. What’s great is that twice-a-year we have big national get-togethers—the Craft Brewers Conference and Great American Beer Festival—so I’ll see everyone there. And I’m really excited that Dan Anderson is taking over for me at Rock Bottom La Jolla. I know he’s going to do an amazing job and put out some really great beers. A big plus for our regulars who enjoy Belgian-style beers is that there’ll be more of them now than when I worked there because he actually likes them.

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Beer of the Week: Dos Desperados Nelson Lager

May 19

Nelson Lager from Dos Desperados Brewery

From the Beer Writer: You know that feeling when you arrive at a bar or a friend’s house and, before you can even say a word, you’re handed a beverage that you hastily take a sip of and instantly find yourself completely blown away by? Of course you do. It’s one of those magic moments beer-lovers live for: the exciting discovery of something brand new and exquisite. That happened to me last weekend at Dos Desperados Brewery. I arrived at that San Marcos establishment to help staff one of my Beer to the Rescue fundraising events and was greeted by a full pour of a lovely golden beer with a fluffy white head, Dos Desperados Nelson Lager. Happy to be there and off State Route 78, I dove right in…and fell in love. It was the perfect beer for the sunny day I was in the midst of—light in body yet big on hop and lager-yeast character in the nose and on the palate. The limestone and floral notes from the yeast dovetailed beautifully with vinous flavors from the Nelson Sauvin making up the beer’s entire hop-bill. It was simple yet special, so much that I could have spent hours drinking pint after pint, something that wouldn’t have been too tough given the beer’s 4.9% alcohol-by-volume stat. The recipe for this all-day pleaser (which, as good as it was, is only in its R&D phase) was developed with fellow San Marcos operation, Prodigy Brewing Company, with assistance from a noted lager expert at Mission Valley’s Gordon Biersch brewpub. I’m glad to report it will be on-tap and helping Beer to the Rescue tomorrow, and soon become a staple in Dos Desperados’ year-round portfolio.

From the Brewer: “Our Nelson Lager is a Prodigy Brewing, Gordon Biersch and Dos Desperados Brewery collaboration for Beer to the Rescue that benefits the Lupus Foundation of Southern California. A special thanks goes out to Dean Rouleau and Doug Hasker for this Czech-style lager with rich, crisp maltiness and freshly crushed gooseberry flavor—think Sauvignon Blanc grapes from New Zealand, which come care of the Nelson Sauvin hops we used.”—Steve Munson, Owner & Brewmaster, Dos Desperados Brewery

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April Events Sampler Flight

Apr 3

There’s no fooling around—April is brimming over with beer-related events worth attending. So much so that highlighting a mere five was very difficult. Consider this the tip of the iceberg. Peruse this flight of recommended happenings, then check out (and continue to check back on) our full events page.

April 8 | Brand Refresh Party: The team behind Legacy Brewing Company decided to give themselves a makeover, making tweaks to their eagle-ensconced logo, but they weren’t done there. They’ve redone the interior design and exterior mural-work at their Oceanside brewery, and are ready to show it off with beers that are—you guessed it—brand new! | Legacy Brewing, 363 Airport Road, Oceanside, 1 p.m.

April 15 | Mission Valley Craft Beer & Food Festival: The seventh annual manifestation of this local beer-and-food throw-down figures to make good on the over-the-top reputation its earned behind beer-loving chefs who’ve been in on it from the beginning, plus a cornucopia of culinary and craft-beer creations from throughout San Diego County. | Qualcomm Stadium Practice Field, 9449 Friars Road, Mission Valley, VIP: 12 p.m., General Admission: 1:30 p.m.

April 18 | Campaign Pre-Launch Party: 45 events comprising 2017’s Beer to the Rescue campaign benefiting the Lupus Foundation of Southern California will take place in May, but this April shindig on the patio of Gordon Biersch will offer a preview of the fun to come, and feature head brewer Doug Hasker’s just-released Maibock, and his band, The Barnacles. | Gordon Biersch, 5010 Mission Center Road, Mission Valley, 5 p.m.

April 20 | Fermented Pairings: Some things are just so good you have to do them again. Case in point, an educational event exploring the vibrantly flavorful overlapping of beer and the lavish, yeasty and cake-textured confections of North Park’s Nomad Donuts. Learn about both through thoughtful consumption at the 16th installment of White Labs’ fun and experiential saga. | White Labs, 9495 Candida Street, Miramar, 6 p.m.

April 25 | Beer Dinner No. 1: The ale-and-lager game at North Park Beer Co. is made even better by on-site meat-men, Mastiff Sausage Co. Step up to NPBC’s second-floor mezzanine and watch as these entities come together like never before in an inaugural, five-course beer-dinner that will include smoked duck breast, lamb kofka, Bavarian bundt cake and, of course, beer! | North Park Beer Co., 3038 University Avenue, North Park, 7 p.m.

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Parting Words: Cosimo Sorrentino

Nov 3

Earlier this week, news broke about popular local brewer Cosimo Sorrentino resigning from his dual-head brewer post at Monkey Paw Pub and Brewery and South Park Brewing Co. A fixture in the community who made a point to communicate and collaborate with nearly every brewery within the county, it was surprising to here he was stepping down, but even more confounding to discover he would absolutely be leaving San Diego come the New Year. More information was in order, so we went to the source to appease readers’ logical queries and concern.

Monkey Paw’s Cosimo Sorrentino checking out the hops yesterday with Nopalito Farm’s Jordan Brownwood; via Facebook

Monkey Paw’s Cosimo Sorrentino (left) checking out hops with Nopalito Farm’s Jordan Brownwood in July; via Nopalito Farms Facebook

West Coaster: What led you to depart your position heading Monkey Paw and South Park Brewing?
Cosimo Sorrentino: A combination of factors, the biggest of which is a necessity for personal growth. I was lucky to learn my craft in the community I grew up in and under an owner that has so much passion, but I feel that I have reached a point where to progress I need a little less comfort and a new environment.

WC: Though your next step has yet to be determined, you are certain you will leave San Diego. Why is that?
CS: I feel San Diego has crossed over to a new era in brewing. The community spirit is being fractured; too many breweries fighting over the same styles, following trends for profit, not enough quality staff to provide front-of-house service…and let’s not get into the distributor issues. This was inevitable and will not necessarily be a bad thing for those making or drinking beer. San Diego beer will get better and those that succeed will benefit from the competition! For myself, I hope that finding a location where the scene is a bit younger will allow me to help foster the same type of conscious collaborative growth that has led to San Diego’s emergence as the beer capitol of the world. It might be selfish, but I have really enjoyed the journey so far and want to keep making new beers with and for new people.

WC: After being such a peacemaker and heavy collaborator within the San Diego industry, is it difficult for you to move on?
CS: Not to be cliché, but this is truly the hardest decision I’ve ever had to make. It means stepping away from, not only the coolest brewing job I’ve seen, but leaving family, friends and, potentially even my dog. I am bummed that I will not have the chance to collaborate with some guys and gals in town—especially some of the new breweries—and that I will not be part of Monkey Paw’s next step as a business, whatever that may be.

WC: What will you miss the most about the San Diego brewing and beer scenes?
CS: One word: HOPS! No, but seriously, I will miss the universal nature of the love for beer and brewers in this city. It will be weird to walk into three-or-four bars in an evening and not run into a fellow brewer or maybe even an educated beer-drinker. I’ve never felt the camaraderie and respect that I have experienced in San Diego with brewers and consumers alike.

WC: What are some of your finest memories of your time brewing professionally in San Diego?
CS: Wow. Hardest question…I’ll never forget the first week I got the job at Paw. I had every brewer that I had looked up to either drop in or hit me up on the phone to help me get dialed in. It was a whirlwind, and I did not fully appreciate it at the time, but this foundation paid off and I will be forever grateful. Those memories were revisited last year when I got to sit in on a collab at Karl Strauss on Columbia Street. Not only did we have (KS brewmaster) Paul Segura, (Gordon Biersch head brewer) Doug Hasker and (Monkey Paw/South Park Brewing owner) Scot Blair brewing that day, (Ballast Point Brewing VP) Colby Chandler dropped in to open some bottles as a farewell to (former Green Flash Brewing Co. brewmaster and current Silva Brewing owner/brewmaster) Chuck Silva on his last day in San Diego. This was only made better by the fact that I had invited (North Park Beer Co. assistant brewer) Joaquin Basauri to drop in. This was early on in Joaquin and I’s friendship and the look on his face as we drank barleywine and talked shop with these godfathers brought me back to that feeling of awe.

WC: What were your goals for the semi-controversial public-forum you held to discuss the changing landscape of San Diego beer?
CS: While the forum never became a series, I hope that the discussion was opened and people are more likely to speak honestly and in an informed manner about the evolution of our city and the industry. I am glad there is a reduced amount of animosity because that energy can be redirected towards progression instead of hate and fear.

WC: Any parting words for our readers?
CS: Thank you for absolutely everything. I hope I’ve returned 10% of the happiness and joy you have given me.

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Q&A: Cosimo Sorrentino

Aug 9

cos_AHead Brewer, Monkey Paw Pub & Brewery / South Park Brewing Company

In four short years, Cosimo Sorrentino has gone from avid homebrewer to one of the most visible faces in San Diego’s brewing scene. A big reason for that is the increased visibility that comes with heading brewery operations for two brewpubs—Monkey Paw Pub & Brewery and South Park Brewing Company—and collaborating with just about every brewery in town and beyond. He considers it an honor to get to do work with his industry contemporaries to craft specialty beers, so we sat down with him to tap into some of that passion.

How did collaborations become such a big part of what you do?
The answer to this question has evolved a bit over the last three years for me. When I began brewing at Monkey Paw, (owner) Scot Blair arranged a few collaborations and mentoring sessions to help me transition from homebrewing. Now that the industry is growing at such an accelerated rate, I feel that it is important to stay connected to other breweries. Collaborations transcend most brewery restrictions such as creative freedom.

How do you like to approach collaborations?
My favorite question to ask when approaching a collaboration is: What do you want to brew that you haven’t been able to yet? This usually leads to a new style, technique or interpretation that neither of us has tried before. This constant progression is one of the reasons San Diego stays at the forefront of the brewing world. I am now lucky enough to be in a position where I not only get to learn from the veterans, I get to compare notes with other brewers who are as new or newer to the industry. Usually “teaching” something forces me to learn more than when I’m watching someone else. Blair has granted me full creative freedom and the resources to see these projects come to fruition.

With two brewpubs to take care of and a full plate, what drives you to take on all these collaborations?
CS: I enjoy learning how other brewers approach the brewing process and these insights help me understand their beers when I drink them. I recently brewed “Baby Bonobos” with Doug Hasker (the head brewer at Gordon Biersch’s Mission Valley brewpub) and we incorporated a step-mash to increase the body in the session version of our San Diego pale ale. This was a first for me and now I understand how he gets such a full mouthfeel in all of his beers. If the opportunity is there, why would I turn down an opportunity to collaborate? I have never seen a collaboration hurt a brewery or a brewer’s reputation or business, yet every project has taught me not only something about beer but also about the industry and the other artists I share it with. Plus I never get to be creative at my own brewery, so I need an excuse to brew something new every now and then. There are also a lot of collaborations that are not necessarily two brewers working together. Both Monkey Paw and South Park work with local chefs, charities and other business to create beers for a variety of events. These projects are doubly awesome because they supply people from connected industries with a deeper understanding of the brewing process and support charities.

What’s new at Monkey Paw and South Park Brewing?
CS: The menu at South Park now consists exclusively of house-made beers. We have started keeping more accessible beers on the line-up to round it out, so expect a cream/blonde ale, wheat/hefeweizen and amber/red to be on alongside our core lineup and rotating specialties. Also my assistant of two years, Jacob Mendoza, has just committed to a job as cellar man at Mikkeller Brewing San Diego. This will necessitate new blood at the breweries. Expect to see some new inspiration and techniques over the next few months.

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