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
The collection of artisanal producers in the pair of business parks near the corner of Miralani Drive and Camino Ruiz in Miramar already interact like partners. Home to four breweries, two wineries and a sake brewery, this is the most craft-saturated ultra-micro locale in all of San Diego County. And soon it will welcome its first actual partnership—a trio of businesses sharing a 3,500-square-foot space with a collective mindset and completely unique, hand-forged consumables. Lost Cause Meadery, Serpentine Cider and The Good Seed Food Company comprise this hand-in-hand threesome, all of which are on pace to open at different points within the month of October at 8665 Miralani Drive, Suite 100.
While they were searching for a site for their meadery, Lost Cause founders Billy and Suzanna Beltz met and hit it off with Serpentine headman Sean Harris at a brewery event. The entrepreneurs stayed in touch and, two months later, Harris asked if the Beltzes would like to join him and chef Chuy De La Torre as a third tenant in the space they intended to share. The marrieds followed in the footsteps of De La Torre, formerly the chef at Rancho Bernardo’s Urge Gastropub, and signed on. To a person, the quartet believe they are in the perfect geographical situation. This pertains to their individual facility, where all of their wares will appeal to artisanal-minded locavores, as well as their immediate surroundings.
The closest similar business to the shared space is Thunderhawk Alements, and the Beltzes say its owners have been extremely helpful. It’s the “Miralani Makers District”’s tangible colleagues-versus-competitors vibe that continues to lure so many small businesses to the area. A distillery is also en route for the area. It is reminiscent of San Diego’s roots from a brewery perspective and, in some ways, evokes memories of simpler times for that industry.
The Beltzes like the prospect of leveraging cider and, to some extent, beer, wine, sake and spirits from neighbors to attract cross-drinkers who might not specifically seek out mead, but will be more than happy to try it during an expansive tasting expedition. They realize mead is not as popular or understood as other beverages and aim to do a great deal of educating rom their tasting room (Serpentine will have its own sampling bar within the space, as well).
Lost Cause’s meads will be produced in 20- and 15-barrel batches located near the entrance to their tasting room. Billy has earned more than 35 medals for his meads in the past three years alone, and the Beltz’s research and techniques have been published in the American Homebrewer’s Association‘s Zymurgy Magazine and American Mead Maker, the official journal of the American Mead Maker Association. An integral part of their production process is a technique which allows them to control a slow, steady, healthy fermentation that retains extremely delicate honey flavors and aromas as alcohol builds.
Lost Cause’s initial line-up will all come in at 11% alcohol-by-volume and include:
The aesthetic of the shared facility will pay homage to Southern California and the Southwest region as a whole care of shared plants and furniture. For more information on each of the businesses’ debuts, follow each on social media.
A lot goes with trying to open San Diego County’s first all-organic brewery—sourcing ingredients, all of which are more costly than non-organic, securing enough of them, finding price-points that work for patrons and, of course, making quality beer. These are all very real challenges, but pale in comparison to the obstacles and consequences the founders of Protector Brewery faced in their former lives as Navy SEALs. By comparison, this should be a fairly straightforward mission. One thing is for sure. They’re going to war fully prepared.
Sean Haggerty is leading the charge from a base of operations located at 8680 Miralani Drive. If that address sounds familiar, it’s because the business park Protector calls home has become well known as a center of artisanality. Other businesses sited there include 2kids Brewing, Align Brewing, Setting Sun Sake Brewery and several urban wineries, with Thunderhawk Alements, a cidery and meadery in the works directly across the street. The fact Protector can bring something completely unique to such a saturated complex is impressive.
Haggerty—who produces beer with fellow brewer Ben Betz—brewed his first beer seven years ago in the most unlikely of places…while on deployment in Iraq. His team had just returned from a direct-action raid at 3 a.m. and he really wanted to drink a good beer to toast his team’s success. The only problem was, being at a military installation halfway across the world, there was no beer to be had. It was then Haggerty had the epiphany that he should make his own. He had ingredients shipped to him and used a five-gallon Gatorade jug for his debut brew. He’s significantly upgraded his equipment at Protector, where beers are brewed on a direct-fire stainless system that figures to produce 200 barrels of beer annually.
Protector’s portfolio will include a hefeweizen, imperial stout, a pair of pale ales (one of which is New World in its hop profundity) and a pair of IPAs (English and West Coast). The hardest part about creating the latter quartet is sourcing quality hops, but Haggerty is confident in the stock he’s secured. He has Cascade, Centennial, Citra, Mosaic, Simcoe and Zeus in cold storage. Only five states house organic hop purveyors and the price of those hops is three times higher than non-organic hops, on average, with highly coveted varietals like Nelson Sauvin going for as much as ten times its garden-variety counterparts. And unlike other local brewers, Haggerty can’t just head to White Labs when he needs yeast. He currently gets his strains from an Oregan-based company.
Given the increased costs, one would expect extremely expensive beers at Protector, but prices are competitive and Haggerty says even his costliest beers will never go higher than seven or eight bucks. He knows an organic brewery wouldn’t be feasible at the size of a Ballast Point or Stone, but believes he can make it work at his smaller size. And if he is successful, he’ll look to expand.
For now, it’s about producing four barrels of beer per week, teaching people about organic beer and showing them it can taste every bit as good as everyday craft ales and lagers. Initially, that will be done exclusively at Protector’s tasting room, a neutral-toned spot punched up with organic color from a framed piece of art made of black barley and hops, depicting a Spartan helmet. Sketched artwork of fantasy-style defenders lines one wall while the brewery’s motto, “people, planet, progression, protector” is painted on the wall beside the bar. Haggerty and company hope to improve the planet through their actions, pushing the organic movement and market forward, not just for themselves, but for farmers, their families, wildlife and the environment.
Protector’s soft-open period begins June 2. The tasting room will be open from 2 to 10 p.m., Fridays and Saturdays, leading up to a grand opening in July.
Last Friday, West Coaster broke the news that Miramar-based Pacific Brewing Company had closed its doors for good. After communicating with both of the company’s founders, Chris Chalmers and Andrew Heino, the shuttering comes after a number of difference between the two ranging from company identity to day-to-day operations to growth and production goals. In the end, those differences and a lack of profitability led to a parting of ways and the decision to shut down.
Both Chalmers and Heino voiced regret and even “heartbreak” over this development. The former has moved on, while the latter has three years remaining on the lease for Pacific Brewing’s Miralani Drive facility. Heino says he is planning on opening a new brewery operation and associated tasting-room, he is not ready to disclose details of that operation.
But visitors to the small business-park Pacific Brewing called home won’t want for beer. 2Kids Brewing Company, a husband-wife venture that opened around the same time as Pacific Brewing, remains as the lone brewery tenant…for now. Protector Brewery, an all-organic brewing operation headed by Navy SEALs, is in the works in the same park, which will also welcome Setting Sun Sake Brewing Company later this year. And right across the street is the long-awaited Thunderhawk Alements, which is facing delays but hopes to begin brewing in a matter of weeks.
“To all our loyal customers and enthusiasts, it is with great regret that we must announce that Pacific Brewing is permanently closing its doors,” says Chalmers. “We have enjoyed some fantastic years due to your patronage and we are thankful to have the honor and pleasure of your company and continued presence with us as we developed our beers as well as our commitment to deliver an outstanding product. We are forever indebted to all of the goodwill, support and appreciation from all who have joined us in the PBC family. Cheers to beers and much thanks from the bottom of our hearts!”
Many who’ve traveled down Miralani Drive en route to Miramar breweries AleSmith Brewing Co., 2kids Brewing Co. or Pacific Brewing Co. have likely spied a turquoise and orange sign proclaiming the 2015 arrival of Thunderhawk Alements. A sign has been up and prevalent across the street from the business suites housing 2kids and Pacific since last year, but little is known about the interest, including whether or not it will actually open this year.
According to co-founders Jonathan Barbarin and Bill Lindsay, Thunderhawk should take flight in December, rewarding the crowd-funding donors who saw fit to trade funding for the promise of local craft beer. It’s fitting it should occur during the yuletide season, given the company’s beginnings. Barbarin and Lindsay are life-long friends who started homebrewing together five years ago. Over that span, they would share their beers with family and friends at annual ugly holiday sweater parties. The 2014 edition of that soiree served as the launch of their Kickstarter campaign, which went on to raise nearly $20,000.
That money has been funneled into a former office space measuring 1,500 square feet, 700 of which will be dedicated to Thunderhawk’s tasting room. Upping the service area is a 1,000-square-foot outdoor patio. Barbarin and Lindsay hope to drive home the artisan feel of the business via a rustic aesthetic featuring reclaimed wood and copper, accented with hand-finished touches. To date, one of the hardest parts of bringing their vision to life was sourcing a one-barrel electric brewhouse from Blichmann Engineering, which they will use to double-batch brew into a quartet of four-barrel fermenters. The Year One production goal for this nanobrewery will be 200 barrels.
Lindsay will serve as the brewmaster, producing a core line-up of traditional styles augmented by more interesting specialties incorporating locally sourced ingredients such as honey, ginger, pomegranates and coffee. The last one made its way into a recent test batch for a bright, citrusy pale ale. The year-rounds figure to include a dunkelweizen, extra special bitter, milk stout and San Diego-style pale ale. All of the beer will be sold solely from Thunderhawk’s tasting room, with canning as the ultimate goal, packaging-wise. Another goal is to operate in an environmentally friendly manner. A key future initiative to accomplish that will be installation of a solar photovoltaic energy system and water monitoring devices to help minimize the business’ water-to-beer ratio.