From the Beer Writer: Back when I was just ankle-deep into the craft-beer waters that would one day consume me, not as many beer styles were available as there are today. IPAs were fewer and you could almost always count on a venue offering three ubiquitous styles: amber ale, stout and hefeweizen. The latter was my favorite type of beer early on. I enjoyed their trademark banana-and-clove character and added body. Today, nearly every beer style known to mankind is being brewed, with new sub-styles being created on the reg. Hefeweizens are still around. They’re still rather popular…just not in San Diego. For whatever reason, few local breweries venture into this wheaty Germanic territory, which made me all the happier on my first visit to The Bell Marker. This downtown brewpub opened last month pouring the initial liquid stock of head brewer (and former Pizza Port standout) Noah Regnery, my favorite of which was The Bell Marker Horton’s Hef. It showed up at my table with all the cloudiness of a hazy IPA, and even some of the lemon-zest notes one might encounter with that New World style. But on the palate, it was all Old World…and old San Diego (if the late-nineties is really all that “old”…no need to chime in on that, thanks). Banana bread and light clove came on with the slightest touch of orange, all delivered on a creamy Bavarian wave.
From the Brewer: “Horton’s Hef is a traditional, Bavarian-style wheat beer with notes of banana and clove. It pours hazy yellow with a soft, pillowy head and lively carbonation. The style is beautiful in it’s simplicity as the vast majority of it’s character is derived from the yeast. The name is a nod to nearby Horton Plaza, which itself was named for Alonzo Horton, a man largely credited with the founding and development of San Diego. Here at The Bell Marker we will aim to specialize in classic beer styles, of course adding our own twists along the way. Our lineup will vary from time to time and feature myriad styles, from German, to English, to Belgian, and of course there will be no shortage of hoppy offerings.”—Noah Regnery, Head Brewer, The Bell Marker
From the Beer Writer: My preference for clear beers sometimes makes me come off like I have no use for hazy IPAs, but I actually see them as just another style of beer. Some of them are good, some not so much. But there’s no denying (and no reason to deny) the pleasureful, bright, and yes, juicy hop flavors and aromas well-done pea-soup IPAs offer those who give them a chance. Burgeon Beer Company has gained a fast following behind such beers (though it should be noted they make some fine traditional IPAs as well), the most recent of which debuted at the Carlsbad interest’s one-year-anniversary celebration last weekend. Going by the name Burgeon Can’t Stop Juicin’, it’s an amped-up double version of their Northeast-style IPA “Everybody’s Juicin’.” Fed a hefty diet of Citra and Nelson Sauvin hops (with sides of wheat and other girth-fortifying ingredients) it pours so solid you could mistake it for a novelty pint-glass candle. Fortunately, the beer’s flavor matches its density, coming on strong with tangerine, pineapple and passion fruit tones that coat the tongue thanks to that trademark NEIPA viscosity.
From the Brewer: “For our Northeast-style IPAs, our main goals are to achieve massive aroma and flavor while coming through with big restraint on bitterness. This leads to beers that are very soft on the palate with a much chewier mouthfeel than the West Coast IPAs we produce. We attribute the haziness of these beers to our house yeast strain and heavy percentages of malted wheat, unmalted wheat and flaked malts. We also utilize a softer water profile. Can’t Stop Juicin’ gets a massive charge of Nelson and Citra in the whirlpool and dry hop. We were at about a one-pound-per-barrel in the whirlpool and three-pounds-per-barrel in the dry-hop stage. We get huge tropical, mango and papaya notes from the Citra, and the quintessential white wine, passion fruit and otherwise fruity notes from the Nelson. This double IPA clocks in at 8.2% and 66 IBUs (international bittering units). We always make a huge argument over calculated bitterness versus perceived bitterness…but you be the judge!”—Anthony Tallman, Brewmaster, Burgeon Beer Company
Some set aside January as a time of counteractive restraint following a month or more of holiday-strength indulgence, but that doesn’t stop local breweries and bars from offering tons of temptation and darn good reasons to brush that angel off one’s shoulder and enjoy exceptional ales and lagers. Check out the quintet of extraordinary examples, then head to our events page for even more early-2018 fun.
January 13 | Second Saturday: Every month, Hamilton’s Tavern salutes a brewing company (and its patrons), by offering a wide array of that business’ brews, including numerous specialties. Few, if any, are as stocked with great and varied offerings as January’s spotlighted interest, Pizza Port. From SD-style hop monsters to dark coffee behemoths and everything in between, treats abound! | Hamilton’s Tavern, 1521 30th Street, South Park, 5 p.m.
January 15 | Five-Course Beer-Pairing Dinner: The Good Seed Food Company, a new Miralani Makers District biz from a former Urge Gastropub chef, will pair its local-and-organic-focused cuisine with culinary-minded beers at Pariah Brewing Company’s tasting room. Try an uni-infused stout with a fresh oyster, spicy pecan pie with a blonde coffee stout and much, much more (MMM). | Pariah Brewing, 3052 El Cajon Boulevard (inside CRAFT by Brewery Igniter), North Park, 6 p.m
January 20 | One-Year Anniversary: It might be the business’ first birthday, but Burgeon Beer Co.‘s approaching its celebration like time-tested veterans, with live music, an octet of beer-and-food pairings courtesy of multiple food trucks, and even more beer beyond that, including first-run cans of a Northeast-style double IPA dubbed Can’t Stop Juicin’. | Burgeon Beer Co., 6350 Yarrow Drive, Suite C, Carlsbad, 12 p.m
January 27 | Anniversary Party: Despite having one of the county’s smallest tasting rooms, Pure Project Brewing has a big day planned in celebration of two successful years in business. They’ll be converting their parking lot into a beer garden, and offering cellared and otherwise rare brews, plus two aluminum-clad anniversary collaboration beers (a triple IPA and imperial pastry stout)! | Pure Project Brewing, 9030 Kenamar Drive, #308, Miramar, 1 p.m
January 27 | Changing of the Barrels: To mark a whopping 29 years in the beer industry (the most of any San Diego brewery), Karl Strauss Brewing will hold a party at its PB headquarters fueled by a plethora of specialty beers, including this year’s barrel-aged anniversary saison and the non-oaked beer that will be siphoned into wooden receptacles and later used to toast the big three-zero. | Karl Strauss Brewing, 5985 Santa Fe Street, Pacific Beach, 5 p.m
January 30 | Supper Club: Small Bar regularly collaborates with breweries on food-and-beer events, but with an owner who is also a veteran chef, this event with Bay Ho’s Bitter Brothers Brewing figures to be a slam dunk for lovers of good eats and local ales. Go off that January diet two days early and have a fun and delicious time tossing aside that resolution in the interest of a life well lived. | Small Bar, 4628 Park Boulevard, University Heights, 6:30 p.m