Before Ballast Point Brewing was a company capable of commanding decuple figures, before it grew into San Diego County’s largest brewery and one of the biggest beer-producers in the country, before there even was a brewery called Ballast Point, there was Home Brew Mart (HBM). That Linda Vista hobby shop—one of the first to grace America’s Finest City—opened quietly in 1992 and, over the following quarter-century, has ignited a fire for recreational fermentation within a great many ale-and-lager neophytes. That includes individuals who now own breweries and brew professionally. Some of that contingent even worked for HBM in its early days. In celebration of the big two-five, Ballast Point is creating Family Reunion collaboration beers with those ex-employees as well as former BP brewers, an impressive assemblage of well-known, award-winning talent.
Several of the beers have already been released, while others are scheduled to be brewed in time for them to all be on-tap at HBM’s 25th anniversary event on September 24. The following is a breakdown of the collaborators, their creations and their past.
In an effort to increase its current employee base’s knowledge on the history of BP and its eldest venue, vice president Colby Chandler asked each collaborator to speak to present-day brewers about their time with the company, how it was then and how it prepared them to venture out on their own. Many said that making beer at such a fast-growing brewing company provided them wide-ranging experience as well as reference points for overcoming myriad obstacles. According to Chandler, many brewery owners, in particular, felt their time with BP made it much easier once they were working for themselves.
In addition to the HBM anniversary event, BP is also holding a series of beer-pairing dinners incorporating the aforementioned collaboration brews at HBM. The next will take place on August 24 and include five courses served with Swemiceros, Bay to Bay, Scripps Tease and various other BP beers. Chandler, Tweet, Stephens, LeBlanc and Ceniceros will all be in attendance.
The “South Bay Uprising”—an influx of banded-together breweries and beer-centric venues spanning Chula Vista to Barrio Logan—has been picking up steam for years. Last weekend, the most formidable beer-making member of that growing movement opened its doors after two years of construction on downtown Chula Vista’s main drag, Third Avenue. Thr3e Punk Ales Brewing Company (259 Third Avenue, Chula Vista) has brought its ambitious vision for a multi-story brewery and tasting room simultaneously celebrating anarchic rock and the city its founders call home. In doing so, it’s given the community the type of business it can rally behind and build upon.
When we first met the Chula Vistans behind this business, they were renting space at Santee’s Butcher’s Brewing (since renamed to Finest Made Ales) to create their first batches of mostly-hoppy beers, but their dream was to secure space to make an artisanal impact on their home turf. They were able to do so in 2015 when they secured the building that formerly housed The Highlander. A rare basement-equipped structure it was first coveted by Fall Brewing Company, but elevated enthusiasm and hometown espirit de corps inspired the landlord to opt for Thr3e Punk Ales. At last weekend’s friends-and-family pre-open party, the landlord felt vindicated in that decision and bullish on the future of Third Avenue’s business district with the debut of Thr3e Punk Ales as well as the impending arrival of a tasting room for Santee-based Groundswell Brewing Company in another of his properties across the street, and the recent opening of Chula Vista Brewery on the same block.
While Bay Bridge Brewing Company and Novo Brazil Brewing Company have been making beer in Chula Vista for years, quality has been an issue and neither are centrally located enough to make the number of impressions and aid in revitalization the way Thr3e Punk Ales can. In addition to being smack dab in the middle of downtown, Thr3e Punk Ales is an attractive space with a fully conveyed thematic. The north wall is covered from basement to ceiling in a punk rock collage intermingled with iconic imagery. Tour poster artwork from the likes of Suicidal Tendencies, Bad Religion, the Sex Pistols and Dead Kennedys share space with the logos of Thr3e Punk Ales and the City of Chula Vista and the original Highlander sign augmented by the anarchy “A” utilized in the brewery’s wordmark. The brewhouse and fermenter tanks jut up from the basement into the tasting room opposite an L-shaped bar flanked by a roll-down screen illuminated by a ceiling-mounted projector. Rail bars line the north and roll-up garage door-equipped west side of the tasting room while a large wooden table provides a second, more communal seating option.
The opening beer list consisted of five offerings. Of them, the hoppy stock—what the company made its name on in its fledgling period—was the best. Needle in the Hey double IPA has the nose of a dispensary with flavors of clementine, melon, orange zest and pine resin. While it isn’t heavy, it is purposely sweet in a nod to old-school imperial IPAs. Conversely, their 6.5% alcohol-by-volume (ABV) IPA Hole has intense mango-and-papaya-like hop-bite up front and a sharp yet tacky finish. Morning After Pilz has such vibrant hop character it almost blots out its Pilsner foundation, but as its first-pour chill wears off, a bit of honey-ish earhiness and yeast character enter into the equation. A Mexican-style lager and 9.5% ABV imperial stout with flavors evocative of bittersweet chocolate, coffee and cinnamon bark round out the menu. Both would benefit from added carbonation, but taste nice and provide increased variety.
Overall, this much-anticipated project has made good on its intentions to bring a vibrant business in line with current trends and San Diego’s craft-beer scene to downtown Chula Vista. It will be interesting to see how a community less indoctrinated and inundated on the independent beer front will react, but if any brewery in the area has a chance to change the tastes of the city’s denizens, it’s this one.
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!
Winners of the San Diego International Beer Festival’s professional brewing competition were released today. A component of the San Diego County Fair’s annual festivities, the competition included entries from across the globe judged by professional beer judges and Southern California brewing professionals in late-April. A total of 68 medals were awarded to San Diego-based breweries. Of that number, 23 were gold, 21 were silver and 24 were bronze.
San Diego breweries won all three medals in eight categories: American-style Red/Amber Ale, Bitter, Bold Stout, Brett and Other Sour Beer, German-style Ale, German-style Weiss, Imperial Stout and Pilsener. Miramar-based AleSmith Brewing Company once again took home Champion Brewery honors behind three medals—a gold and silver in the same category (one of which was awarded to a Scotch ale) and a gold in the Barley Wine category.
The most local medals went to Pizza Port. That brewpub’s Carlsbad brewpub also won a gold and two silvers. Its Ocean Beach arm won two (one gold, one bronze) and Bressi Ranch production brewery earned a silver. The most medals awarded to a single brewery went to San Marcos’ Rip Current Brewing Company and less-than-a-year-old North Park interest Eppig Brewing. Both of those companies earned a gold, silver and two bronzes. San Marcos’ The Lost Abbey and South Park Brewing Company earned three medals apiece, as well. Also impressive was Rip Current winning two of three medals in the German-style Bock category.
The following is a complete list of the winners from this years SDIBF…
The three-day public beer-fest portion of the SDIBF will take place at the Del Mar Fairgrounds, Friday, June 16 through Sunday, June 18. Tickets and information can be found online.
Veteran brewer Marty Mendiola’s Carmel Mountain-based Second Chance Beer Company will open a satellite tasting room in North Park later this year. Coming in at 1,820 square feet with 24 taps, capacity for roughly 100 people and an outdoor patio, the venue will be located at 4045 30th Street, steps north and across the street from iconic beer bar, Toronado San Diego.
Mendiola and company are excited to be a part of one of San Diego’s most vibrant and beer-centric communities. When asked about the potential challenges of competing in a neighborhood that’s home to ten breweries and brewpubs (Barn Brewery, Eppig Brewing, Fall Brewing, Home Brewing, Mike Hess Brewing, North Park Beer, Pariah Brewing, Poor House Brewing, San Diego Brewing, Thorn St. Brewery), and four tasting room-only facilities (Belching Beaver Brewing, ChuckAlek Independent Brewers, Modern Times Beer and Rip Current Brewing), they respond with a list of counter-balancing advantages.
The Second Chance team selected North Park over other brewery-dense areas like Miramar because it’s a more attractive and user-friendly destination. In addition to beer producers and sampling spaces, there are multiple craft beer bars such as the aforementioned Toronado, and many restaurants that support local breweries. North Park’s walkability makes it easy for patrons to visit multiple spots. Perhaps the only thing Mendiola is worried about is fracturing solid relationships Second Chance has with bars and eateries who might view their sampling space as competition.
“We are very thankful to the pioneers who established craft beer-centered bars and restaurants in the area. We have always enjoyed frequenting them,” says Mendiola’s wife and Second Chance chief legal officer Virginia Morrison. “In fact, mine and Marty’s first date was at The Ritual. We will continue to recommend them and work to make our tap-room a complimentary addition to North Park.”
The opportunity to reach a large new group of potential customers skewing to wildly different demographics than those in Carmel Mountain is the prime motivation in joining the North Park fold. Serving their clientele at the source is a key part of Second Chance’s philosophy. They are currently awaiting progress on the North 40 project that will provide the company a third venue in Carlsbad. Delays in that collective farm-to-table initiative allowed Second Chance the opportunity to explore additional expansion options.
The North Park tasting room will likely open to the public in August or September. Like its Carmel Mountain predecessor, it will offer a second chance at glory to previously used, reclaimed materials. The company intends to retain the services of an interior designer to further ensure the new spot sports a look that will appeal to North Park’s mix of residents and visitors.