Winners from the 2017 edition of the Great American Beer Festival were announced earlier this morning. Held annually by brewing-industry trade organization, the Brewers Association, in Denver, Colorado, this year’s GABF saw nearly 8,000 beers entered by more than 2,000 breweries in 98 style categories. 293 were awarded gold, silver and bronze medals after being evaluated by 276 judges. GABF is the country’s largest and most prestigious professional brewing competition. San Diego County breweries have historically fared incredibly well. This year saw another strong showing with the region’s brewers racking up double-digit awards.
Eleven local brewing companies brought home 14 medals this time around, including five golds in the Robust Porter (Second Chance Beer Co.) Honey Beer (Karl Strauss Brewing Company‘s Carlsbad brewpub), Imperial India Pale Ale (Ballast Point Brewing) Other Specialty Belgian Ale (Stone Brewing World Brewing & Gardens – Liberty Station) and Session Beer (Pizza Port‘s Ocean Beach brewpub) categories. That went along with six silver medals and three bronzes.
Notable is the fact only one individual brewing facility in the county won more than one medal, Carmel Mountain Ranch’s Second Chance with a gold and a silver. Newly launched SouthNorte Brewing Company garnered a bronze medal in the Specialty Beer category for a beer called AgaveMente that hasn’t even been released to the public yet. And Monkey Paw Brewing, which Coronado acquired earlier this year, earned a silver medal in the English-style Summer Ale category. Also, Vista-based Mother Earth Brew Co. medaled in the Fresh or Wet Hop Ale category for Fresh As It Gets, a beer brewed at its Nampa, Idaho production facility.
Adding to the unofficial medal count was Belching Beaver Brewery, which for the second time in its history won top honors at the Alpha King Competition. Held in conjunction with GABF each year, this friendly competition crowns the brewing company that submits the hoppiest offering amid a stacked field of IPAs. Belching Beaver previously won Alpha King in 2014. On top of that, Chula Vista Brewery owners Timothy and Dalia Parker received the Samuel Adams Brewing and Business Experienceship, following in the footsteps of Ramona-based ChuckAlek Independent Brewers, who earned the same opportunity in 2014.
The following is a complete list of the winners from brewing facilities located within San Diego County…
Yesterday, Mission Brewery owners Dan and Sarah Selis announced the launch of a stock-purchase campaign. Sale of stock will take place over a two-month window via online applications on the WeFunder site. With the exception of an ill-fated and illegal attempt by Kearny Mesa’s defunct Magnetic Brewing, this is the first time a San Diego-based brewery has explored a venture of this kind.
In the past, Mission Brewery was limited in the types of investors it could bring aboard by Securities and Exchange Commission regulations. Previously, investors needed to be accredited and possess a certain income and net worth, but Title III of the JOBS (Jumpstart Our Business Startups) Act, which went into effect May of last year, allows the Selises to entertain applications from the general public. The Selis’ investment goal is $1 million, and the minimum investment individuals may make is $200. Beyond the minimum, WeFunder calculates the amount each investor may invest based on their income and net worth.
“Investing in Mission Brewery doesn’t just help the brewery, but it gives San Diegans the chance to become a part of the local San Diego beer scene as more than just a consumer or homebrewer,” says Dan Selis. “Most beer lovers dream of opening a brewery. I was homebrewing for about 25 years before I started Mission Brewery. Now, people can have the chance to make becoming part of a brewery a reality and own a piece of Mission Brewery.”
Mission Brewery opened in 2007 as a resuscitation of a San Diego beer-making brand originally established in 1913. That operation closed in 1920 at the onset of the Prohibition Era. For a time, its beers were produced in the historic Mission Brewery Plaza in the Five Points area of San Diego. Manufacturing now takes place in another historically significant location, the old Wonder Bread factory just east of Petco Park in downtown’s East Village area. Mission’s production for 2017 is projected to reach roughly 18,000 barrels, and its beers are currently distributed in six states: California, Arizona, Colorado, Hawaii, North Carolina and Pennsylvania.
Many were those who felt for Tom Garcia when he announced he was closing his business, Offbeat Brewing Company, last March. The Escondido shuttered following one last hurrah on St. Patrick’s Day after five years of presenting mostly English-inspired ales along with art from local creators. A former employee at nearby Stone Brewing before going out on his own, Garcia has been absent from the brewing scene since closing Offbeat, but he is making his return. Today, Iron Fist Brewing announced they have hired Garcia to serve as brewing production manager at its Vista headquarters.
“I’m very excited to have been given the opportunity to work with Iron Fist,” said Garcia in a press release. “We have great beer with a high potential for growth and innovation. I’m looking forward to helping push the boundaries of deliciousness with [the company].”
This addition comes nine months after Iron Fist brought on a new investor with ties to San Diego Padres ownership. This infusion of capital has allowed the company to look forward rather than tread water. It has also provided added visibility in the marketplace, most notably at Petco Park, where Iron Fist’s beers are readily available via multiple venues and dedicated, branded carts.
From the Beer Writer: One goal of the West Coaster Beer of the Week is to help people discover special, high-quality beers they might not otherwise come across (and in some cases sadly find out about after they tap out). In the case of this week’s featured beer, there were plenty of people in the know and willing to point me in its direction. The day I was headed to the East Village’s Half Door Brewing Company, I shared my eventual destination with a pair of beer drinkers. Their eyes lit up as they blurted out the same thing: “Buzzwords!” It was the beer I was en route to sample. Nothing like finding out you’re on the right track. If you haven’t yet heard of this beer (or been keyed in by the aforementioned boisterous brew fans), allow me to introduce you to Half Door #Buzzwords. This highly-hopped pale ale revels in its en vogue nature (i.e., it’s hazy, bro). Pop-culture adjectives like “juicy” and “dank” fully apply, as the beer comes across more like grapefruit juice or a mimosa on the front-end, before a pleasant punch of pine finishes things out, reminding you that you are, in fact, enjoying a beer, and a delicious one at that. #Buzzwords revels in appealing to craft fans’ current tastes while staying true to traditional flavors from household-name hops.
From the Brewers: “#Buzzwords is our super-dank, 8.7% (alcohol-by-volume) India pale ale. It was the first hazy double IPA that we made, using a simple grain bill of Pilsner malt and flaked wheat. We use hops throughout the hot and cold side starting with mash-hopping, first wort hops and a generous dose in the whirlpool. On the cold side, depending on scheduling with yeast, we will either do one or two dry hops and the beer finishes around two-and-a-half to three pounds per barrel total. We ferment #Buzzwords with London Ale 3 yeast and adjust the water profile to a 2.5 to 1 ratio of chloride to sulfate. We mix as many hops as we have on hand but make sure to go heavy with Chinook or Simcoe, then balance using numerous hops of New Zealand origin, mostly Southern Cross and Motueka. The result is a beer with notes of tropical fruit…mostly pineapple and mango…plus some lingering pine and grapefruit citrus in the finish.”—Daniel Drayne, Head Brewer, Half Door Brewing Company
The craft-brewing industry is in a state of flux, forcing companies within it to reexamine their business models and, in the case of larger operations, alter them in order to thrive or, in some cases survive. Larger operations such as Stone Brewing, Green Flash Brewing and Karl Strauss Brewing have all had to adjust course as consumer preferences shift to smaller, local, independent breweries, and active consumer demographics begin to skew toward younger factions, many of which have only ever drunk craft beer. It’s to be expected of interests that are among the country’s 50 largest brewing companies. Though it is considerably smaller and, at its heart still a family-run business, Coronado Brewing Company has been quite vigilant over the past several years, keeping an eye on the rapidly changing market and making moves to weather an uncertain storm. The latest of those moves includes today’s announcement that CBC will purchase East Village-based brand Monkey Paw Brewing. Owner Scot Blair‘s other businesses, South Park Brewing and Hamiltons Tavern, are not part of the deal.
Blair has had lofty aspirations for his beer-making business since opening it in 2011, but was not satisfied with progress toward increased production and distribution. He examined a number of options for meeting those goals, including acquisition, but says he wouldn’t have sold to just anybody. A stalwart figure within the craft-beer world for more than a decade, Blair knows the industry and the individuals within it, and says it was his long-standing respect for and friendship with CBC owners Ron and Rick Chapman that distinguished this as the right move for him and his business. Another key factor is control. Blair has a vision for Monkey Paw and its beers, and will remain intimately involved with the brand, focusing solely on beer—conceptualization and growth of the entire portfolio.
This deal is reminiscent of Green Flash’s 2014 acquisition of Alpine Beer Company. That move allowed for increased production of Alpine beers at Green Flash’s much-larger brewing facilities. Likewise, Monkey Paw, which produced less than 700 barrels last year, will now have the majority of its beers produced at CBC’s Bay Park headquarters, while still making beer on the 15-barrel system at its East Village pub. CBC began brewing its beers at that site—affectionately referred to as “Knoxville” for the street it occupies—in 2013, a year after taking over the 14,000-square-foot property. Since then, it has taken over several other buildings bordering the brewery, creating a rather impressive cul-de-sac campus. CBC is also in the process of installing a kitchen at Knoxville to increase the draw of its tasting room. This is particularly important with the impending arrival of a satellite tasting room from Benchmark Brewing Company and a new brewery, Deft Brewing Company, slated for arrival in Bay Park this year.
CBC is also changing up its game in the southerly municipality of Imperial Beach. The company opened a bar and restaurant there in 2014, and recently signed on to construct a 7,500-square-foot brewpub at the upcoming Bikeway Village on Florence Street. This will increase brewing capacity in a more high-profile location not far from CBC’s original brewpub on its namesake island. Meanwhile, CBC has ceased distribution to certain states, strategically tightening things up to better compete in the marketplace and maximize profits and expenditures.
And two months ago, the company announced the Chapmans’ investment in SouthNorte Brewing Company, a new venture headed by CBC head brewer Ryan Brooks. That operation, basically a CBC offshoot or sub-brand, will meld the brewing cultures of Baja California and Southern California, but there’s more to that fermentation fusion than mere ingenuity. An MO like that figures to appeal to demographics CBC does not currently reach in as great a quantity as they would like. Ditto Monkey Paw’s liquid wares, which skew to a younger demographic more interested in locavorianism, that likely wishes to support an edgier brand versus a company that recently celebrated its 21st anniversary. While this acquisition (which is set to be completed by September) may seem odd to those not paying attention, a look at CBC’s recent body of work where business-model adjustment is concerned shows the logic behind it and how it fits into a large and intricate puzzle.