CLICK TO DOWNLOAD
this month's issue free!

Posts Tagged Mission Brewery

San Diego’s satellite tasting room projects

Apr 19

The future home of Little Miss Brewing’s tasting room in OB (three doors down from Culture Brewing’s satellite)

Breweries make the best margin by far when selling their beer in their taprooms. With a county expansive as San Diego, getting customers to a single location can be a challenge, but the satellite tasting room model—one where a brewery opens a non-brewing sampling space in a geographically removed community—has proven quite successful in helping brewing companies reach new customers, move inventory and generate additional revenue. Many satellites have been sent into orbit throughout the county in recent years, and quite a few are in different states of planning at present. Here is a breakdown of such projects by the neighborhoods they may someday call home.

Bay Park: As announced earlier this week, Grantville-based Benchmark Brewing Company has signed a lease on a space. The family-run business had been exploring the prospect of opening a satellite in Oceanside, but ultimately decided to stay within the City of San Diego.

Carlsbad: A collective of artisans will someday share space with crops of produce, wine grapes and hops at the North 40 development. Numerous tenants have been reeled in over the past two years (and many have walked away), but Miramar’s AleSmith Brewing Company and Carmel Mountain’s Second Chance Beer Company are signed up, with the former hoping to sell house-made cheese with its beer.

Chula Vista: Fresh off the high of moving into Twisted Manzanita Ales’ former production brewery (and distillery) in Santee, Groundswell Brewing Company is working to open a sampling space on downtown Chula Vista’s main drag, Third Avenue…right across the street from soon-to-debut Thr3e Punk Ales Brewing Company.

Encinitas: Though a community that’s openly resisted brewery-owned venues, this beachy berg has two breweries slogging against the tide for space on Coast Highway 101: Point Loma’s Modern Times Beer Company (across from La Paloma Theatre) and Solana Beach’s Culture Brewing Company (next to Bier Garden of Encinitas).

Marina District: Developers have spent the better part of the past year curating a list of breweries to share space at The Headquarters at Seaport Village. Planned as a central courtyard surrounded by six identical yet uniquely appointed brewery tasting rooms, it has proven challenging for a variety of reasons, but would create a concept unique to San Diego.

Normal Heights: Longtime craft-beer champion Blind Lady Ale House will soon have some sudsy company in their ‘hood care of Miramar-based Little Miss Brewing, which is hard at work on two fun-and-games equipped tasting rooms within San Diego proper.

North Park: Another interest with two satellites in the works is Second Chance, who recently revealed plans to open a tasting room on 30th Street in North Park, across the street from popular beer-bar Toronado and doors down from the site of Ritual Kitchen, which announced last week that it will soon shut its doors after 10 years in business.

Ocean Beach: Little Miss Brewing’s other upcoming satellite will join the county’s most tasting room-dense community, on the same block as Belching Beaver Brewery, Culture, Helm’s Brewing Company and Kilowatt Brewing Company; and a short walk from OB Brewery and Pizza Port OB; and a quick drive from Mike Hess Brewing Company’s sampler.

Pacific Beach: Downtown’s Mission Brewery is geared to cash in on partygoers’ thirst for beer, installing a tasting room on Garnet Avenue where it intersects with Gresham Street. PB is currently without a brewery satellite after Twisted Manzanita’s closed down when the company folded last year.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Opinion: 10 Barrel is NOT local beer

Mar 31

I work for a San Diego brewery. There aren’t enough words or page-space on the planet to adequately convey how much that means to me and others in San Diego County’s craft-brewing community. Membership means so much: pouring one’s heart and soul into a collective movement; being engaged, thoughtful, upright stewards of a region’s hard-earned reputation; helping out would-be competitors by lending them time, ingredients, machinery, cold-box space, advice and even manpower; standing shoulder-to-shoulder with friends and colleagues in the name of lifting a rising tide. And it means doing all of this in one of the most competitive environments for beer in the world. Many are the brewers crafting world-class India pale ales that aren’t even in most peoples’ top 50 IPAs. Those beers would kill most anywhere else, but being a part of this scene is so special, brewers are willing to trade fame elsewhere for the challenge of securing their own piece of the San Diego brewing dream—one that was realized through the sweat, elbow-grease and determination of artisans who’ve fought for years, armed with little more than quality ales and lagers, to garner recognition that’s hard to come by in a culture dominated by the likes of Budweiser, Coors and Miller. So you can understand why many of us are more than a little angry to see Big Beer hijack our hometown’s name on a technicality in an attempt to fool locals and visitors alike into thinking one of their brands is one of us when they most certainly are not.

The 10 Barrel brewpub project site in the East Village

Last January, news broke that a 10 Barrel Brewing brewpub was coming to downtown San Diego’s East Village area. Many beer fans are familiar with 10 Barrel as the Bend, Oregon-based craft brewery that sold out to AB InBev in 2014, then immediately expanded its brewing capacity and beer distribution after major investments from its new owners. It is one of the numerous craft interests to sell part or all of itself to giant macro-beer conglomerates in the past half-decade as Big Beer behemoths struggle with decreasing market-share, thanks in significant part to the rise of the craft-beer movement and the country’s shift to buying local products and supporting local businesses. Seeing the steady increase of craft’s market-share, Big Beer went with the if you can’t beat ‘em, buy ‘em model, gobbling up regional brands as quietly as possible and winning back shelf- and tap-space nationwide. And now, with people shifting to the support-your-local-everything model, AB InBev is constructing “local” 10 Barrel brewpubs in cities with notable craft-beer cultures and sales, including Portland, Boise, Denver and our very own San Diego.

Perhaps you’ve heard about this project. If you haven’t, it definitely isn’t for lack of trying on AB InBev’s part. With the San Diego pub scheduled to open next week, in typical Big Beer fashion, they are making a full-scale marketing push with media tours and advertisements (one as flashy as a full back-page and partial front-page wrap in a popular gratis San Diego publication printed over consecutive weeks) proclaiming their shiny new property as a “San Diego pub and brewery”. Yes, it’s a pub. Yes, it’s a brewery. Yes, it’s in San Diego. But this would be like seeing a Waffle House or White Castle come to town and bill itself as “a San Diego eatery and place to detox after the bars close.” Yes, it’s an eatery. Yes it’s a place to detox after the bars close. But it’s in no way “San Diego” just because of geography. These are chains that have no history here. They belong to other communities, communities that it would be a lot more respectful to name versus omit, but to do that would undermine AB InBev’s entire mission: to blend into the fabric of one of the country’s most revered brewing regions to snag a piece of the pie for themselves and, in the process, destabilize a vital craft-centric area. The 10 Barrel brewpubs are to small, local breweries what Wal-Mart is to Main Street USA mom-and-pops and hometown interests, built to replace in the name of growth and prosperity at the expense of all others.

America’s drink-local shift is one of the best things to ever happen to regional breweries…but it’s the bane of the big boys, whose only playing pieces in the micro-regional game are the pawns they’ve shelled out millions for in hopes the public won’t be able to tell the difference and will patronize thinking they are supporting actual, authentic craft-beer companies or, in this case, local craft breweries. Siting their two-story, roof-deck adorned, aesthetically pleasing, bell-and-whistle rich brewpub in downtown San Diego was no accident. The number of visitors who stay, play and attend events at the nearby San Diego Convention Center is immense. The vast majority of them won’t know the 10 Barrel brewpub is different from downtown’s legitimate local brewing operations (Half Door BrewingKarl Strauss BrewingMission BreweryMonkey Paw Pub & BreweryResident Brewing and Knotty Brewing, for those looking to make an informed decision), and will likely flock there as it will certainly have robust advertising geared directly to out-of-towners. A percentage of these misinformed individuals will go on to tell others about drinking “San Diego craft beer” at this place called 10 Barrel, the lie will be perpetuated and—like the notion that Budweiser is some all-American (it’s not) king of beers (as much as the Dallas Cowboys are “America’s team” simply because their owner says so)—AB InBev will chalk up another small victory against the thousands of craft breweries that know they’ll never win, but simply wish to compete on a level playing field they will never have. Big Beer simply won’t allow it, because if those corporations had to rely solely on the merit of their products, they wouldn’t stand a chance.

The brewhouse at 10 Barrel in San Diego

San Diego is already home to satellite links in national brewpub chains, namely Gordon Biersch and Rock Bottom, neither of which make such attempts to proclaim themselves as San Diegan…even though they’ve paid plenty of dues and, in turn, have every right to count themselves as real and respected members of our community. The head brewer for the former is San Diego’s most respected lager expert. In addition to offering advice to the many dozens of local brewers who’ve sought it, he also holds numerous industry mixers to help foster the camaraderie of our county’s fermentation specialists, and has helped countless local charities. And the brewer who helmed Rock Bottom’s San Diego brewpub for nearly a decade-and-a-half served as the president of the San Diego Brewers Guild during a time when that volunteer position’s luster was at an all-time low. These brewpubs deserve the description AB InBev is self-proclaiming…but they are far from the only ones who’ve paid their dues.

Last weekend, Pizza Port’s Solana Beach brewpub celebrated its 30th year in business. In three decades, Pizza Port has grown into an empire of five coastal brewpubs that has earned scores of national and international medals for beers spanning styles the world over, and brought up more talented young brewers than I have time to list here. Its tiny but mighty Solana Beach spot opened nearly a decade before the likes of San Diego County breweries that would go on to become giants, seeing the beauty in brewing house beers before it was a proven business model rife with modern-day pomp and prestige. Pizza Port blazed trails and helped a great many along the way, all the while staying true to its local roots. Now there’s a business that should have ads plastered all over the local rags with the proud proclamation SAN DIEGO PUB AND BREWERY.

Big Beer looks at an institution like Pizza Port, Karl Strauss’ quintet of local brewpubs (including San Diego’s longest continually operating post-Prohibition brewery downtown), the 20-year-old San Diego Brewing Company and other authentically local operations, and they think to themselves: How can we make consumers think we’re every bit as local as them?

Make no mistake. AB InBev isn’t interested in being a member of San Diego’s brewing community. The purpose of installing a 10 Barrel brewpub in the heart of San Diego is to chip away at the local brewing community, siphoning off precious market-share from other San Diego craft breweries through its latest attempt at consumer deception. And to do it with a purchased craft-brand hailing from another city that even 10 Barrel barely belongs to at this point is about as convoluted as it gets. Which is a great thing for AB InBev. In a few years, how many people will remember this progression? Right now, even with the subject of acquisitions and locality at the forefront in the brewing industry, only the most engaged beer enthusiasts know which brands are truly craft and which are now Big Beer concerns or faux-craft brands created by macro-beer conglomerates to look like legitimate craft interests. It’s only going to get more difficult.

Monkey Paw’ Pub & Brewery’s sign and brewpub are visible from the upstairs deck at 10 Barrel’s San Diego brewpub.

When meeting with 10 Barrel co-founding partner, Garrett Wales, earlier this week at his downtown property, he said he feels good about his company’s “partnership” with AB InBev in light of acquisitions that have taken place after he and his partners’ decision to sell, pointing to Ballast Point Brewing, Lagunitas Brewing and Stone Brewing, which he says sold a big portion of the company to a private investors and was subsequently “gutted.” (When reached for comment on this subject, Stone co-founder Greg Koch, commented that he and co-founder Steve Wagner “remain the majority owners, maintain full board control, are 100% within the Brewers Association’s definition of a ‘craft brewer,’ and pull their own strings and write their own checks, thank you very much.”) Wales says 10 Barrel is 100% responsible for all of its brewpub expansion initiatives and that AB InBev merely signs off on ideas and subsequently signs checks. He says that the San Diego pub is not being billed as a part of the Bend-based business and instead as a “San Diego pub and brewery” because it will operate as an “independent arm of 10 Barrel” that will be “completely localized” and have its own regional feel.

When asked about the elephant in the room—namely, the bitter reception from San Diego brewers and devout fans of local craft beer—Wales contested, saying the reception has been “extremely good”. He mentioned a great deal of positivity on social media and said his team has visited many of San Diego’s breweries, interacted with their personnel and said they are as psyched 10 Barrel is coming. However, in communications conducted yesterday on the condition of anonymity, 80% of local brewery owners questioned stated they feel 10 Barrel’s arrival is a bad thing, with most of them expressing anger over deceptive advertising tactics as well as perceived underhanded and destructive motivations on AB InBev’s part..

Wales is aware that there are those who are against his project, but dubs them “a vocal minority.” Overall, he is bullish on the brewpub’s chances for success and urges locals to take 10 Barrel at face-value and give the business a chance. San Diego brewers are used to being in the minority; it’s a craft brewer’s lot in life, thanks mostly to Big Beer’s efforts to keep smaller competitors down. Please just give us a chance is the war cry of the entire craft-brewing industry. Like labeling an out-of-town Big Beer venue as “San Diego”, it sounds silly for a corporate wolf in local sheep’s clothing to lift that mantra from small businesses that actually need attention from a populace that so heavily consumes macro-beer over craft-beer—even at the height of the latter’s popularity—that Big Beer boasted well over 75% market share by volume nationwide in 2016, according to brewing industry trade group, the Brewers Association.

San Diego’s beer culture and reputation didn’t happen overnight. Our people—your people, San Diegans—worked unbelievably hard to build this magical confluence of flavor, quality and cachet in our own backyard. We will continue to protect and preserve it and hope San Diegans will do the same. Supporting local businesses is a noble notion and an even nobler practice. To each their own, of course, but if you agree, be sure your money is going where you think it is and not to a multi-national conglomerate Trojan horse.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

SR76’s unique brewery model

Feb 7

Brian Scott is living a brewer’s dream. After a lengthy career including stints at Firehouse Brewing Co., Mission Brewery and Karl Strauss Brewing Co., he is calling the shots as the head of SR76. That brewing interest is owned by the economic development arm of the Rincon Band of Luiseno Indians and installed within the master-structure of Harrah’s Southern California Resort (777 Harrah’s Rincon Way, Valley Center). It’s the first brewery of its kind in the county and, given its business efficiencies, Scott and his associates see it as a duplicatable model, both locally and abroad.

From a brewing perspective, Scott cites numerous advantages at his inland North County anomaly. Chief among them is having his biggest customer—the resort—right next door. Rather than distribute product across or outside San Diego County, Scott can focus all of his attention on close-knit colleagues, meaning he can maintain first-hand quality control regarding beers and the lines they are dispensed through, and help the resort trouble-shoot and repair any problems that come about. SR76’s beers are available at the resort’s family of bars and restaurants, which go through enough kegs that there is currently no need to explore selling product to outside accounts. Additionally, the resort selecting the beers that fill out the rest of its taps and fridges, allows for control of competing brands.

Even so, Scott is not looking to go head-to-head with big boys like Ballast Point, Stone or Green Flash. He doesn’t even brew an IPA. Instead, he’s aiming for approachability and producing a line of session beers that will be compatible with the tastes of the resort’s diverse—and largely new-to-craft—clientele. The way he sees it, having his beers predominantly featured at a resort with the size and scope of Harrah’s allows him to touch tons of people other craft breweries have little or no access to, so he doesn’t want to lose them with massive bitterness, big-alcohol or outlandish adjuncts. As such, SR76’s current quartet of core beers consists of a German-style wheat beer featuring traditional notes of banana and clove, a light-bodied Kölsch, and pale ale built to scratch the IPA itch care of Mosaic hops and 70 IBUs (international bittering units). His most avant-garde offering might actually be the best shot at converting oenophiles and the beer-averse. Dubbed Supul (translating to “one”, signifying it being the first beer brewed by SR76), it’s a sub-4% alcohol-by-volume saison that, with floral notes of violet, lavender and honeysuckle, comes across like the ale-equivalent of viognier. The body of this beer, as well as that of the wheat and Kölsch, is thin by traditional standards, but that may be advantageous once temperatures reach the extremes that are the norm during Valley Center summers.

SR76’s tasting room at Harrah’s Southern California Resort

SR76’s tasting room is in a separate ground-floor structure across from the hotel’s main entrance. A condition of the business’ manufacturing license dictates that it can’t be connected to Harrah’s, but Scott sees advantages there, as well, stating that it renders his sampling space as an “oasis” of sorts. While the casino and hotel pool-area are typically high-energy, loud and even a bit raucous (particularly during the sunny season), SR76 is lounge-like with its bevy of comfortable seating options and lack of gaming or TVs. Most of the customers who venture there are looking for beer, a break or both. Like most local tasting rooms, beers are sold below at-large prices, which was important to Scott, who wants a visit to the source to be as authentic as any other. The smell of steeping grains on brew-days really helps hammer that home. Another bonus: guests are allowed to bring food in from the resort’s plethora of dining spots.

A prime reason the tribe opted to get into the brewing business was to be able to spotlight San Diego’s brewing culture while keeping beer-seekers on property. Harrah’s has historically been a key supporter of the San Diego Brewers Guild by sponsoring the Rhythm and Brews Music and Craft Beer Festival, and putting on its own Hop Heads and Dreads Craft Beer and Reggae Festival. By constructing a brewery, the resort now has increased ability to put on large-scale events, and they are exploring ways in which to do so.

Thus far, SR76 is performing to tribal expectations, albeit during the slow-season for tourism and beer-consumption. Time and data collected during peak months will tell the true tale, but if the operation is successful, the SR76 team sees this as a model that can be duplicated at resorts throughout Southern California and beyond—citing Northern California, Arizona, Oklahoma and North Carolina as potential regions for on-property brewery infusion.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Beer of the Week: Mission Passion Fruit Gose

Feb 3

Passion Fruit Gose from the East Village’s Mission Brewery

From the Beer Writer: There are a number of fruits I have always thought to be perfectly suited as flavor-enhancers for sour beers: pineapple, apricot, Meyer lemon (a sweeter variety of this citrus fruit). But my hands-down pick for the most pucker-ready produce is passion fruit. With sometimes bracing, citric tartness, just a touch of earthy sweetness and even a bit of natural funk, the flesh of the fruit tastes like a sour ale all on its own. In fact, I find myself describing a number of sours as tasting like passion fruit. It would seem the brew-crew at Mission Brewery agrees. Their current limited-edition seasonal release is Mission Passion Fruit Gose, a salted, kettle-soured ale of Germanic descent given added fruitiness by passion fruit added during primary fermentation. The result is an intensely tropical beer that comes on strong with a burst of salinity that gives way to flavors of passion fruit with a touch of lemongrass and the aforementioned mild-funk in the finish. Logical and lacking complication, it’s a beer that tastes good and goes down easy in large quantities.

From the Brewer: “In spring of 2016 we started brewing one-off kettle sours fairly frequently for the tasting room.  In doing so, we experimented with a couple different fruit purées and really enjoyed how the subtle fruit character played off the ‘sour’ flavors we were getting from the lactobacillus. After finding a limited supply of passion fruit purée, we knew it would be a winner in one of these kettle sours. Passion fruit has a certain funk to its flavor-profile, and certainly meshed well in this beer.”John Egan, Head Brewer, Mission Brewery

Tags: , , , , , , , , , , , , ,

Best Beer Futures: North

Oct 13
Brian Scott, head brewer of Harrah's Southern California Resort's upcoming SR76 Beer Works

Brian Scott, head brewer of Harrah’s Southern California Resort’s upcoming SR76 Beer Works

Every six months, I like to take a step back and assess the work-in-progress breweries and brewer-owned venues throughout San Diego County, and expound on those I believe show the most promise. This is not to say those not listed below don’t have solid potential—but based on what I know about these businesses, I think they have the best shot. This time around, I’m splitting my selections into two geographic regions, north and south, and starting with the former. Check back next week for another group of breweries-to-be.

SR76 Beer Works, Valley Center: Constructed within Harrah’s Southern California Resort, this will be the first tribe-owned brewery and the first beer-manufacturing facility within a hotel. With a rare brewery-construction project where funds are plentiful, getting a solid brewer to helm the project represented the biggest challenge and it would seem they chose wisely, going with Brian Scott, a veteran of reigning Mid-Size US Brewery of the Year Karl Strauss Brewing Company and Mission Brewery. His beers will be served in spacious, lush tasting-room that will add a much appreciated new element to casino-going craft fans.

Indian Joe Brewing, Vista: The county’s first Native American-owned brewery stands to do well when it opens later this year. After all, it gained a hardy following from 2013-2015, and that was using a tiny brewing system in a tucked-away industrial suite in south Vista. Now the company has a brand-new 15-barrel system, a robust cellar and a stock of oak-barrels inside its new 18,000-square-foot facility, which is fully visible off State Route 78. Add in a two-story tasting room with an outdoor patio and fans who’ve been waiting for Indian Joe’s return figure to be pretty happy with Version 2.0.

Burgeon Beer Company, Carlsbad: In most cases, when judging how promising a future brewery will be, it comes down to experience. That’s what my assessment of this upcoming North County brewery is all about, and the experience lies in brewer Anthony Tallman, the current head of fermentation at Vista’s Backstreet Brewery, who came there after meaningful stints at Stone Brewing and Rough Draft Brewing Company. Being in charge of a brewpub, he stands a good chance of juggling the multiple styles he aims to produce.

Julian Brewing Company, Julian: Julian has a brewery, one which was built when the former co-owner of Julian Brewing ventured out on his own. This OG local beer spot was later closed by its current parent-company, Pizza Port, and is in the process of being rebranded. Knowing what its former shortcomings were, plus business experience and a stable of quality brewers to ensure good beer pours forth from its second-coming provide a basis for hope in the reimagined brewpub this venue becomes.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Next Page »