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Posts Tagged El Dorado

Beer of the Week: Booze Brothers Buena Vista IPA

Mar 3

Buena Vista IPA from Booze Brothers Brewing in Vista

From the Beer Writer: If you ask the team at Booze Brothers Brewing Company what their most popular beer is, the clear-cut front-runner is their Ol’ Grandaddy’s double IPA. Given its popularity, one might wonder why the family-forged Vista interest would sink time into developing another India pale ale, and a single at that. But one whiff of citrusy new addition, Buena Vista IPA, brilliantly communicates its raison d’être. Big tangerine aromas—the product of generous dry-hopping with New World hops—bombard one’s olfactory senses. That’s followed by matching citrusiness on the taste-buds plus a touch of pineapple-like tang that’s in no way impeded by overbearing bitterness or belligerent booze (the beer registers 6.8% alcohol-by-volume). Brand new and pouring super-fresh at present, it’s a welcomed addition to the Brothers’ portfolio that will be packaged in the near future.

From the Brewer: “To those who know us over at Booze Brothers, they know that we like to drink beer. We don’t sip and taste, then spit out our beer. We sit at the bar with our friends, co-workers and customers, and drink pints. But once in awhile, we feel like drinking something different than our typical line-up. Buena Vista is one of those brews, a strongly aromatic IPA with loads of tropical, citrus, pear and pine, exactly what we felt like drinking. We named it Buena Vista, which means ‘good view’, not only because it’s a beautiful beer to look at, but also after the beautiful city we call home…Vista, California. Buena Vista IPA  has a low-medium body, and is lightly golden in color, with a grain-bill built specifically to allow the hops to shine. We dry-hop each batch with a generous amount of Eureka, Citra and El Dorado hops. In fact, it is our hoppiest beer to-date.”—Donny Firth, Co-owner & Brewmaster, Booze Brothers Brewing Company

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Beer of the Week: Culture Amarillo SIPA

Feb 10

Amarillo SIPA photographed at Culture’s Ocean Beach tasting room

From the Beer Writer: While I understand their purpose and appreciate their existence, higher-alcohol beer-styles crafted at “session” strengths (generally regarded as lower than 5% alcohol-by-volume) don’t usually do much for me. I tend to prefer styles brewed to their traditional ABVs, especially when it comes to India pale ales. Many session IPAs lack the body to complement the big hops San Diego brewers pack into such creations. It’s a tall order, delivering our region’s hallmark hoppiness in a low-ABV package, and I’d say the success-rate of local breweries is like that of a great baseball player…somewhere in the high-20 to low-30 percentile. But stellar session IPAs are out there, and that contingent includes  Culture Amarillo SIPA. One of the session IPAs focused on high-profile hops by Solana Beach-based Culture Brewing Company, this centers on its namesake component, delivering assertive pine-cone and resin notes. Recently, I had the opportunity to try this beer alongside its El Dorado counterpart and, despite not being as fresh, Amarillo won out. Not only was it richer in flavor, but it felt more like a balanced, standard-ABV IPA. It had all the hop-punch I wanted at just 4.8% ABV with zero trace of dilution. A fresh batch of this beer will be on-tap with a whopping 30-plus others brewed for Culture’s fourth anniversary celebration, taking place on Saturday, February 18 from 12 to 6 p.m. at its Solana Beach headquarters. Read more »

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Neighborhood Rising: Arsalun Tafazoli Reflects on SD Craft Culture

May 28
Arsalun Tafazoli, courtesy H2 Public Relations

Arsalun Tafazoli, courtesy H2 Public Relations

San Diego’s craft beer scene has come full circle before Arsalun Tafazoli’s eyes.

When Tafazoli opened Neighborhood Ale House in 2006, he didn’t want it to be another bar in Downtown where shiny-shirts came to get hammered. Instead, the 25-year-old San Diego native wanted a place where beer would be appreciated for having substance.

“When we were starting out, young brewers would come in and tell stories about how they mortgaged their houses—put everything on the line to get their product out there,” says Tafazoli. “There was so much passion behind it. It was incredible to me that it didn’t have the same credibility as wine.”

Tafazoli made moves. His staff of mostly women were pros on the ins and outs of beer styles and food pairings. He regularly hosted meet-the-brewer nights―with out of towners like the venerable Dogfish Head and Allagash. Lee Chase (Blind Lady Ale House, Automatic Brewing Co., Tiger! Tiger!) was hired as Neighborhood’s first beverage manager.

“If Lee’s behind the bar pouring you a beer—to this day—he’ll get you behind it. It’s amazing to watch,” says Tafazoli of Chase, a mad beer scientist of sorts who worked as head brewer at Stone for nearly 10 years until 2006. “That got really hip; people would come in to taste more stuff. We’d get letters saying ‘I didn’t know what good beer was before.’ We really built a community one person at a time.”

Around the time of the housing market crash, there was a boom of creativity among brewers, says Tafazoli. And newly-broke winos took note. This is when Neighborhood took off, and gave rise to a new order of local establishments.

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Neighborhood in East Village, courtesy H2 Public Relations

“San Diego is littered with gastro pubs now,” Tafazoli says. “Nowadays, the word “craft,” the term “farm to table”—it’s all been commodified. It’s a trend that people exploit. You see these banners hanging in front of places everywhere say “craft beer.” It’s more than getting a tap system installed; that’s just one component in the context of this bigger picture. You have to make sure the whole story makes sense or else it doesn’t work.”

Having grown from 33 breweries in 2007 to 88 at time of print, some of the craft beer scene’s original players are wary of its sustainability.

“It used to be that there was this young guy starting a brewery, and you’d want to support it. And now every day it’s someone else. It’s great for the proliferation of the culture, but I think some people are getting into the business for the wrong reasons.”

Tafazoli’s approach to success has launched what is today one of San Diego’s most ambitious and talked about hospitality brands, Consortium Holdings (CH). In 2008 he joined forces with Nate Stanton (El Dorado), when both of their businesses were gaining momentum in the up and coming East Village. Since, the two have undeniably elevated drinking and dining culture in San Diego with eight successful concepts and counting.

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Polite Provisions, courtesy H2 Public Relations

It doesn’t hurt to have a dream team behind their backs, with two-star Michelin Chef, Jason McLeod, helming kitchen operations for all the projects, and highly reputed bartenders like Erick Castro (Polite Provisions) and Anthony Schmidt (formerly of Noble Experiment, now headed to new project Rare Form). Then there’s local designer Paul Basile, whose past projects include Bankers Hill Restaurant + Bar and Acme Southern Kitchen.

Just last year, CH won national praise for two of its projects. The speakeasy Noble Experiment (designed by Mauricio Couturier) made Esquire Magazine’s top 100 bars list and Polite Provisions won Imbibe Magazine’s Cocktail Bar of the Year. The James Beard Foundation also loved Erick Castro’s Mayan Concubine cocktail at Polite, naming it one of their favorites of 2013, from a spot that opened the same year, no less.

“We want our spaces to promote our core values. It’s why we don’t do vodka or shit beer, and think about every aspect of a space—because it’s a reflection of who we are and what we want to perpetuate to our community,” says Tafazoli. “It was the Greg Kochs [Stone CEO] and the Lee Chases who reaffirmed what I thought. At first, people were coming in to Neighborhood and not getting it, and sticking to our identity and not watering it down—back when everything was on the line—that’s what made us.”

CH’s first all-out culinary endeavor, Ironside Oyster, has been packed since opening in early May. In the works are North Park’s Underbelly, an East Village juice bar, and Rare Form, a Jewish Deli that will share space with a Stone tasting room in the historic Simon Levi building next to Petco Park.

Tafazoli says of the perceived “seasonal” neighborhood, “The stadium has shaped the cultural geography of East Village, and not in a good way. Too many businesses cater to the stadium crowd. It’s not about walk-by traffic for us, it’s about the great community of people who live there,” he says. “We’ll create a synergy there with the two different businesses. The idea is that our core values are very much alike. Stone knows who they are, they stuck to it, and it’s been effective. They paved the way for a lot of people. You have to respect it.”

No one could have predicted the force that craft beer would play in the trajectory of Tafazoli’s businesses, let alone its tremendous impact on the local economy. Tafazoli points out that the proof lies in a craft beer newspaper like West Coaster—something most people wouldn’t have looked twice at a decade ago.

Still, Tafazoli remains cautiously optimistic about San Diego’s brewing future.

“A lot of brewing companies have popped up without understanding the soul and economics of the business. Unfortunately, I don’t think a lot of these guys will be able to sustain,” he says. “In the end, I want everyone in the community to be successful, but unfortunately capitalism is harsh. I think there is a lot of local talent sitting on the sidelines, waiting to see how things play out. I see them stepping up as other people phase out. Then, we’re going to experience a stronger renaissance.”

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Underbelly Little Italy, courtesy H2 Public Relations

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