Two weeks ago, I wrote an article detailing a future tasting room for Temecula-based Ironfire Brewing Company in that community’s commercial Old Town area. I also included a note about another project Ironfire’s ownership believed themselves to be involved with in Imperial Beach, a collaborative venue conceived for installation at 805 Ocean Lane. At the time, I was aware that San Diego’s Mike Hess Brewing was working on a project in IB, but unbeknownst to both myself and the owners of Ironfire, that venture will be located at the very same spot, thus nullifying a taste of Temecula in San Diego County. Today, MHB owner Mike Hess sent an official press release this afternoon outlining a future shared satellite for he and partner Gerry Torres of City Tacos.
Designed by OBR Architecture and projected to open in 2018, the Imperial Beach venue will encompass a two-story indoor bar with seating for 75 visitors, plus a communal outdoor patio capable of accommodating an additional 110 patrons, outfitted with fire pits and an assortment of common brewery-venue games such as cornhole and giant Jenga. Like the projects discussed by Ironfire, the 4,300-square-foot venue will be constructed out of repurposed and reconfigured shipping containers.
This will be MHB’s fourth location—it currently operates a full-scale brewery in North Park, smaller production facility in Miramar and satellite tasting room in Ocean Beach—and the first to include an on-site food component. City Tacos plans to roll out a menu that will include tacos, tostadas and “reimagined small plates found on rich culinary history”. The venue is expected to be open seven days a week.
From the Beer Writer: Mira Mesa’s Longship Brewery is all about offering a unique experience. Not only is its tasting room decorated in an over-the-top Viking thematic, the tap-list regularly features exotic beer-styles. Case in point, this week’s featured beer, Longship Ragnabock, a doppelbock that relies on semisweet malt character and lager yeast for the bulk of its taste profile. Even though it’s 8.1% alcohol-by-volume, it drinks like a five- or six-percenter and could easily be confused for a session red ale. It’s a smooth and enjoyable offering for those not looking for a hop-forward drinking experience—or simply a change of pace. When Longship opened, owner Dan Jachimowicz was only able to find five other doppelbocks being produced in San Diego’s saturated suds industry. He’s since crafted other lesser-brewed styles in small-batch format. A handful of them—a Belgian-style tripel, rosehip-infused saison, chocolate-orange stout, and brown ale with chocolate, cranberries, almond and oats—will be available at Longship’s one-year anniversary this Saturday, July 1, where those specialties can be glugged from a stylish Norse drinking horn.
From the Brewer: “I guess the biggest question with this beer is: ‘Why make a dopplebock?’ In a town where people crave hoppy IPAs, why go through the long trouble of making the anti-IPA? Why go through the ten-week process of fermenting and lagering a low-hop, malt-forward, strong, dark lager? Simple. Dopplebocks are delicious. The roasted-malt and dark-fruit flavors shine in this flavorful and unique beer, and Ragnabock stands as a refreshing reminder to non-hopheads that there are other styles of beer in the world. We wanted to make something unique and under-represented. Although I am still surprised by how many experienced craft-beer fans ask us what a dopplebock is, we will continue to offer the Ragnabock and many other unusual styles.”—Dan Jachimowicz, Owner & Brewmaster, Longship Brewery
When I first met Alex Van Horne he was looking to install a sci-fi-themed brewery in Poway. The plot reminded me of that of Jim Crute, who installed his science-themed Lightning Brewery in Poway a half-decade or so before. Crute sold his manufacturing assets to Orange County-based Cismontane Brewing Company earlier this month after failing to find a buyer for his struggling operation. Though Van Horne eventually opened his Intergalactic Brewing Company in the Miramar community, his plot-line remains similar to Crute’s. Today, the business-owner and brewmaster announced that he is beginning the process of “exploring all options” for the future of his brewery, “including, but not limited to, putting the business assets up for sale.”
Van Horne says he opened his business with insufficient capital; a mere $25,000. In spite of this, Intergalactic earned a strong cult following, enough that the award-winning brewery was able to take over a larger suite in Intergalactic’s business-park home and convert it to a tasting room, in turn expanding brewing operations at the original location. Still, Van Horne says that over the past year “it has become increasingly obvious that the brewery in its current formulation is not able to provide a stable economic foundation [for him and his wife] to begin the next chapters of [their] lives.”
Van Horne has sought out investors, but did not secure enough money to sufficiently modernize his brewery. So the boot-strapping continued, and it went rather well, but this may be the end for Intergalactic in its current form. He will be fielding inquiries from interested parties and, with any luck, the brand will survive, but Intergalactic may go the way of Lightning, and Van Horne may bow out of the brewing industry altogether. But for now, the business remains open. Van Horne hopes to see long-time fans in the coming months, so they—and he—can enjoy the brewery in its current form. Van Horne says he is “infinitely grateful” for the help and support he has received from his contemporaries in the craft-beer industry. He is keen to stay aboard for his brewery’s next chapter, but will be alright even if that’s not in the cards. “At the end of the day, it’s a business,” he says. “I’ll still have my friends, colleagues and many customers supporting me wherever I go or whatever I do. That’s the most rewarding part.”
From the Beer Writer: Large doses of CTZ, Cascade and Chinook hops went into this week’s featured beer, Duck Foot KASHI-entious IPA, but the ingredients that make it particularly special are those that make up the malt bill: oats and wheat. Pretty sexy, eh? Under normal circumstances, this is hardly noteworthy, but the components in question are “transitional”. Few know what this means, but that’s why this India pale ale was brewed, to help educate the public on ingredients produced by American farmers during the lengthy period required by the U.S. Department of Agriculture to gain Organic certification. The idea for this came from Solana Beach-based Kashi, who helped Duck Foot Brewing Company procure the transitional oats and wheat for this beer, which comes in at 7.4% alcohol-by-volume and comes across as a bit of a throwback to the days when IPAs had long-lasting, assertive bitterness. A lemon bouquet gives way to grapefruit and toasted biscuit notes on the palate, leaving a tacky pithiness in the back of one’s throat. Much like newfound info about Organic certification, it’s a lot for the mind and taste buds to contemplate. The beer debuts today and will also be on tap at Duck Foot’s second anniversary party, which will take place on Saturday, July 8.
From the Brewer: We’ve collaborated with San Diego’s own Kashi on this IPA brewed with transitional ingredients in order to help American farmers in the process of increasing organic farmland. It takes three years for farmers to convert their fields to be eligible for USDA Organic certification. During this time, they cannot use pesticides, but they also cannot yet call their crops Organic. Kashi…and now Duck Foot…is trying to raise awareness of the hardship that these farmers endure during this ‘transitional’ period. By featuring transitional ingredients in this beer—in this case, rolled oats and hard red winter wheat—we hope to help promote their cause. As Kashi would say: ‘Don’t just brew something awesome, do something awesome!’”—Brett Goldstock, Chief Fermentation Officer, Duck Foot Brewing Company
From the Beer Writer: It’s been a big couple of months for Kearny Mesa’s Common Theory Public House. After three years in business, the bar and restaurant picked up popular gastronome A.G. Warfield (formerly of San Marcos craft-beer haven Churchill’s Pub & Grille), who promptly got to work overhauling CT’s entire menu. A bevy of new dishes from that revamped bill of fare (which includes sweet and spicy pork belly with kimchi, a field-and-stream duo of fried chicken and crab cake, and a “Convoy Burger” featuring ground chuck, a duck egg, pork belly and duck gravy between ramen-noodle “buns”) debuted last week as part of the venue’s third-anniversary weekend. There was another new and special consumable available to event-goers, as well: Pure Project CT3 Triple IPA. Produced by Miramar’s Pure Project Brewing especially for Common Theory, it’s a 10.3% alcohol-by-volume, hazy IPA brewed with 600 pounds of strawberries sourced in Escondido. On paper, it’s a bruising brew from a booze perspective, but the fresh fruit and late-addition hops come together to give this beer a dose of refinement and flavors of citrus and strawberries that keeps it almost dangerously drinkable. Only one batch of this beer was produced and it’s going fast…but Common Theory is tapping a fresh keg today. Just sayin’.
From the Brewer: “The team here at Pure Project was really excited to be approached by the Common Theory crew to brew a beer for their third anniversary. Seeing as it was a very special occasion, we decided to brew a truly lavish beer. Strawberry season is one our favorite times here at Pure, so we decided to blend one of our favorite fruits with a big, murky triple IPA in order to really show off hand-picked, organic strawberries that seamlessly meld with the fruitiest designer hops. A huge, multi-dimensional dry-hopping of Mosaic and Hallertau Blanc hops bring all the fruit you could want from a juicy IPA, while still leaving room for the strawberries to shine through in their local, agricultural elegance. Grab some while it’s still around!”—Winslow Sawyer, Head Brewer, Pure Project Brewing