From the Beer Writer: Today marks the start of the ninth annual San Diego Beer Week. Taking place from November 3-12 throughout the county, it’s a little idea that’s grown to gargantuan status. I remember the first meeting I had with a San Diego Brewers Guild member where they introduced the idea to me. It seemed like a fantastic idea, but I wondered how much noise our smattering of, then, around 25 or 30 breweries would be able to make. Turns out, a whole lot. So much, that by the second and third editions of SDBW, ours was among the best regional beer weeks in the country. And it all stemmed from the heavy lifting of those industry veterans, the example they set in year one and continue to set with each run of this ten-day celebration of locally produced ales and lagers. The 100-plus new breweries that have debuted since have happily and zealously picked up the torch and endeavored to help put on promotions that push the envelope and go beyond everyday events and festivals; individually and in unison. For the latter efforts, the Guild remains the prime mechanism for planning and execution. That organization is celebrating its 20th year of operation this Beer Week. In recognition of that milestone, Guild member breweries that have been operating for 20 years or more (AleSmith Brewing, Coronado Brewing, Karl Strauss Brewing, Oggi’s, Pizza Port, San Marcos Brewery and Stone Brewing) got together to conceive the recipe for a special IPA that will make its official debut at the official opening event of SDBW, tonight’s Guild Fest VIP Brewer Takeover at downtown’s Broadway Pier. Brewed with Vic Secret, Idaho 7 and Motueka hops donated by BSG CraftBrewing plus whole-cone Cascade hops from Star B Ranch and Hop Farm, as well as San Diego Super Ale yeast from Miramar institution White Labs, the beer comes in at 7% alcohol-by-volume. To give all Guild members a hand in the beer, breweries were encouraged to submit potential names for it. Those monikers were later voted on by the membership, resulting in the apt handle Capital of Craft IPA. Kegs of this limited-edition brew will be distributed to events and accounts throughout San Diego County, and a portion of profits from the beer (which was brewed at Coronado Brewing’s Bay Park facility on a day that saw dozens of local brewers venture there to participate) will go to the Guild to aid its ongoing efforts to raise awareness about its members and the importance of supporting local, independent craft brewing companies.
From the Veteran Brewery Owners: “What an awesome opportunity for all of us here in the San Diego brewing community to get together and make this incredible beer! Some of us have been around for 20-plus years and some for just a few. It was great to see all the brewers and Guild members who came out, old and new, to brew this beer. It really shows how far our industry has come and that we have a really bright future ahead of us. By the way, did I mention that the beer turned out epic?”—Rick Chapman, Co-owner, Coronado Brewing Company
“When the San Diego Brewers Guild was founded, I was lucky to be a part of a very small, informal group of people who casually met up once a month. Everyone present had a common goal to unite and share ideas to promote our passion for craft beer. Although that hasn’t changed, the explosive brewery growth in San Diego has allowed so much experience over the years for us to grow the Guild into such an amazing, organized resource. Many thanks to many people. Cheers!”—Gina Marsaglia, Co-owner, Pizza Port
One of the reasons San Diego brewers enjoy the camaraderie and success they do is the 1997 establishment of the San Diego Brewers Guild (SDBG). Back then, there were far fewer brewing companies in San Diego County, but visionaries from some of those veteran operations realized that strength in numbers would be key for development and promotion of the local industry. This year, the SDBG will celebrate its 20th year of collective success. In doing so, it will gather its longest-tenured while drawing off the innovation of all of its 100-plus members.
Later this month, Coronado Brewing Company will host a collaboration brew day during which brewers from SDBG member breweries will be invited to participate in the brewing of a special beer to commemorate the big two-zero. The recipe for that beer, a fittingly San Diego-style India pale ale (IPA), was developed by brewers at Coronado, Karl Strauss Brewing Company, Pizza Port, Stone Brewing, San Diego Brewing Company, AleSmith Brewing Company and San Marcos Brewery and Grill.
The beer will come in around 7% alcohol-by-volume and be double-dry-hopped with Idaho 7, Motueka and Vic Secret hops. Additional hops will be donated by Fallbrook’s Star B Ranch and Hop Farm. Yeast was donated by Miramar-based White Labs while remaining ingredients were provided by BSG CraftBrewing. Additionally, El Cajon’s Taylor Guitars is partnering to provide old ebony fret boards from its African mill. That reclaimed wood will be fashioned into tap handles branded with the SDBG logo for this celebratory IPA.
Kegs from the 60-barrel batch will debut during San Diego Beer Week, which will take place from November 3 to 12. Coronado will also take the lead getting the beer out via its distribution partner, Crest Beverage. The beer will be available at retail accounts throughout the county, and make its official debut on November 3 during Guild Fest’s VIP Brewer Takeover at the Port Pavilion on downtown’s Broadway Pier. Proceeds from the beer will be donated to the Guild by Coronado once the beer sells through.
While Coronado is the hub this time around, the SDBG hopes to create collaboration beers on an annual basis and rotate the brewery at which they are produced each time. To get everyone involved during this inaugural brew, SDBG members were asked to submit suggested names for the beer, a short-list of which will be voted on by the membership this month.
From the Beer Writer: With so many different beers on store shelves, it can be challenging for consumers to know which best fits their personal tastes. This is particularly true of India pale ales. Thanks to the ever-growing abundance of hops both Old and New World, IPAs have a broader spectrum of flavors than ever before. Many brewing companies seek to explain the palate characteristics of their beers by including descriptors on their bottles and cans. Pine, citrus and tropical are some of the most common, but some go far beyond the adjective box. This is true of Vista’s Mother Earth Brew Co., which recently released an IPA as part of its Resonator Series with the following flavor breakdown: gooseberry pie, passion fruit meringue, tea leaf. I’ve experienced earthy, tea-like nuances in beers before, particularly those made with English hop varietals, but those dessert-y assessments I have as of yet only found in certain sour ales and saisons. After thoroughly analyzing Mother Earth Say When IPA, I can’t say I picked up the tartness of gooseberries or passion fruit, but given its bounty of more common citrus flavors—Naval orange, grapefruit, lemon rind—and enjoyably balancing herbal accents (tea leaf, indeed), it in no way took away from this well-crafted beer.
From the Brewer: “Say When is a culmination of improved hop availability and experimentation over the last few years. We wanted an IPA that showcased lower IBUs (international bittering units) with tropical and juicy notes drinkers are craving these days, especially with the advent of ‘hazy’ IPAs. When we think ‘juicy’, Galaxy and Citra immediately come to mind, and after a very successful release of our 100% Idaho 7 wet-hop beer last year, which had huge papaya and guava flavor and aroma, we knew how to knock Say When out of the park. A higher-ABV (7.5% alcohol by volume), light malt backbone and heavy-handed hop additions throughout the brew process produce an easy-drinking, juicy IPA that is not only clear (not hazy) but demands you know how to ‘say when.'”—Chris Baker, Head Brewer, Mother Earth Brew Co.
From the Beer Writer: Two years ago, I was told by numerous members of the brewing-industry that pale ales were a dying beer breed. Pale ales are still around, but they are scarcer than they have been in the past and the debate about their long-term viability continues. Most that you find these days are not like pale ales pre-dating 2014—meaning more traditional orange- or copper-colored pale ales with sturdier malt framework balancing out their hop bills. It would seem the pale ale is here to stay, but destined to take a backseat to the ubiquitous and far more popular India pale ale and take on the flavor, aroma and appearance of IPAs. Resident Pio Pico Pale Ale exemplifies the contemporary pale ale. Hopped like an IPA and given depth courtesy of myriad less-imposing malts, it is extremely dry and bursting with hop-appeal. Juicy notes of orange, apricot and pineapple hit first, followed by a touch of pine-like bitterness accompanied by an almost nutty toastiness. At 5.5% alcohol-by-volume, it’s well-suited for a day of sports spectatorship at its place of origin, The Local Eatery and Watering Hole (the parent-company of on-site Resident Brewing Company).
From the Brewer: “Pio Pico Pale Ale is a highly hopped West Coast pale ale featuring a new hop variety called Idaho 7 and a smaller amount of Citra hops. At Resident, we constantly want to test out new hops, and Idaho 7 was towards the top of the list. For this pale ale, the grist contains Canadian two-row, English pale malt, wheat malt and a small amount of Crystal 15. We wanted some wheat malt for extra body and two types of base-malt for some malt complexity. This beer was not filtered or fined, for a medium-bodied American pale ale with big hop punch. Idaho 7 hops brings an orange pithiness, ripe pineapple and some grassiness. Adding a smaller amount of Citra hops brings in a touch more tropical character to the flavor and aroma. We dry-hop Pio Pico with the same amount of hops as our IPAs so the hop aroma climbs out of the glass..”—Robert Masterson, Brewmaster, Resident Brewing Company