Veteran brewer Marty Mendiola’s Carmel Mountain-based Second Chance Beer Company will open a satellite tasting room in North Park later this year. Coming in at 1,820 square feet with 24 taps, capacity for roughly 100 people and an outdoor patio, the venue will be located at 4045 30th Street, steps north and across the street from iconic beer bar, Toronado San Diego.
Mendiola and company are excited to be a part of one of San Diego’s most vibrant and beer-centric communities. When asked about the potential challenges of competing in a neighborhood that’s home to ten breweries and brewpubs (Barn Brewery, Eppig Brewing, Fall Brewing, Home Brewing, Mike Hess Brewing, North Park Beer, Pariah Brewing, Poor House Brewing, San Diego Brewing, Thorn St. Brewery), and four tasting room-only facilities (Belching Beaver Brewing, ChuckAlek Independent Brewers, Modern Times Beer and Rip Current Brewing), they respond with a list of counter-balancing advantages.
The Second Chance team selected North Park over other brewery-dense areas like Miramar because it’s a more attractive and user-friendly destination. In addition to beer producers and sampling spaces, there are multiple craft beer bars such as the aforementioned Toronado, and many restaurants that support local breweries. North Park’s walkability makes it easy for patrons to visit multiple spots. Perhaps the only thing Mendiola is worried about is fracturing solid relationships Second Chance has with bars and eateries who might view their sampling space as competition.
“We are very thankful to the pioneers who established craft beer-centered bars and restaurants in the area. We have always enjoyed frequenting them,” says Mendiola’s wife and Second Chance chief legal officer Virginia Morrison. “In fact, mine and Marty’s first date was at The Ritual. We will continue to recommend them and work to make our tap-room a complimentary addition to North Park.”
The opportunity to reach a large new group of potential customers skewing to wildly different demographics than those in Carmel Mountain is the prime motivation in joining the North Park fold. Serving their clientele at the source is a key part of Second Chance’s philosophy. They are currently awaiting progress on the North 40 project that will provide the company a third venue in Carlsbad. Delays in that collective farm-to-table initiative allowed Second Chance the opportunity to explore additional expansion options.
The North Park tasting room will likely open to the public in August or September. Like its Carmel Mountain predecessor, it will offer a second chance at glory to previously used, reclaimed materials. The company intends to retain the services of an interior designer to further ensure the new spot sports a look that will appeal to North Park’s mix of residents and visitors.
In the beverage-industry, they say it takes until March for beer-consumption to rebound to normal levels after the holidays. Good thing San Diego’s beer-slingers didn’t get that memo, because February is jam-packed with a broad array of fun events celebrating local ales and lagers. Check out these standout events, and see a full list on our events page.
February 4 | Sour Saturday & Fourth Anniversary: Squeeze into one of the smallest but coolest beer-bars in San Diego for the ale-equivalent of an acid-drop. Cast your line and reel in a variety of sour beers tapped in celebration of this pier-mounted saloon, eatery and bait-and-tackle shop. | Fathom Bistro Bait & Tackle, 1776 Shelter Island Drive, Shelter Island, 10 a.m.
February 4 | National 2×4 Day: Wyoming-based Melvin Brewing is tapping its award-winning 2×4 imperial IPA (it’s taken top-honors at the World Beer Cup, Great American Beer Festival and multiple Alpha King Challenges) across the country, and Hamilton’s Tavern is where you can taste it and other Melvin hop-bombs. | Hamilton’s Tavern, 1521 30th Street, South Park, 12 p.m.
February 11 | Brewbies Festival: Brewers from throughout Southern California will not only show up in-force to help raise funds for the Keep A Breast Foundation, many of them will bring creatively crafted, pink-hued beers brewed especially for this fest, one of the best in our county each year. | Bagby Beer Company; 601 South Coast Highway; Oceanside; VIP: 12 p.m., General Admission: 1 p.m.
February 11 | Carnival of Caffeination: Like beer? Like coffee? Like beer and coffee infused into a buzzworthy beverage? Then head to this fest celebrating all you hold sacred via top-quality beers from breweries plucked from around the country, and watch as stimulants and depressants go head-to-head! | North Promenade; 2848 Dewey Road; Point Loma; VIP: 11 a.m., General Admission: 12 p.m.
February 18 | Winter Brew Fest: Because winter in San Diego is pretty much like every other season in San Diego from a weather standpoint, this night-time fest won’t center around brawny stouts and strong ales. Come expecting an array of all styles, including SD’s sun-ready IPAs. | San Diego Hall of Champions; 2131 Pan American Plaza; Balboa Park; VIP: 6 p.m., General Admission: 7 p.m.
February 25-26 | 10th Anniversary Beer Fest: For a decade, SD TapRoom has gone big in the bday department, throwing suds-soaked parties over multiple days. The big 1-0 will be no different thanks to 100 specialty beers, including Pliny the Younger and venue-exclusive Boxcar Speedway. | SD TapRoom, 1269 Garnet Avenue, Pacific Beach, Times Vary
Last year, 10-year Denmark-based gypsy brewer Mikkel Borg Bjergsø hammered down stakes in Miramar, transforming AleSmith Brewing Co.’s original brewery into Mikkeller Brewing San Diego. His brewing team spent most of 2016 getting the feel of the facility. Now that group feels ready to be more aggressive in its fermentation activities. Bjergsø has vowed his brick-and-mortar will debut one new small-batch beer on a weekly basis beginning January 12 at its tasting room with a trio of new offerings: bourbon barrel-aged Beer Geek Brunch imperial oatmeal coffee stout, Fruit Face raspberry-coffee Berliner weisse and Uklar IPA. Future “San Diego Beer Release Series” debuts will take place every Saturday starting January 21. Keeping up with such a rapid rate of innovation and execution is no easy task. Curious about this and what it’s been like for this world-famous brewer to find his feet in San Diego, we sat down with him to pick his brain.
WC: What are some surprises you’ve encountered in San Diego?
Mikkel Borg Bjergsø: It’s been surprising how different the beer scene is in the U.S. compared to Europe. There are so many great players—especially in San Diego—and so many great beers. You really have to make an effort to stand out. I think with the new special-release series we will.
WC: What drove the decision to release a new beer every week?
MBB: Brewing a lot of different beers and beer-styles is in our DNA, and it was only a matter of time before we set out to launch a similar release schedule in San Diego. At this point we have an amazing crew in place, the brewing equipment is all dialed in, and our management setup is so in tune with our vision that we are confident now is the time. Most people will associate us with a hectic output of beers in all styles, shapes and formats, which is exactly what they should expect. That, and the totally unexpected, of course. Having your own brewery opens up a world of possibilities that are not usually doable when working in someone else’s brewery, whether it’s contract brewing or on a collaboration basis.
WC: What is your day-to-day involvement like regarding brewing at Mikkeller SD?
MBB: We’ve had to adjust to both the physical distance and time difference, but I am fortunate in the sense that I have to rely on the very capable hands of our head brewer Bill Batten and his team of skilled assistant brewers. It’s still my recipes and vision, which we will discuss through our daily email chains and our weekly conference-call.
WC: What other interesting or exciting developments are on the horizon for Mikkeller SD?
MBB: There are a lot of super-exciting things under development, but the sour and barrel-aged beer programs are two projects we are putting a lot of effort into. We have such a creative team over there, and it seems that no matter how crazy the idea and/or recipe I throw at them, they enthusiastically turn those into great beer. We are also working on new collaborations with other breweries, and non-brewers as well.
WC: You’ve spent more time than ever in San Diego. What are some of your favorite local breweries?
MBB: I hate to name favorite breweries as it pushes the rest to the side. In the San Diego area there are obviously a ton of amazing brewers, from the old guys like Stone Brewing, Green Flash Brewing Co. and Ballast Point Brewing, to the young guns like Abnormal Beer Co., Toolbox Brewing Co., Modern Times Beer Co. and many others. I still have a big heart for our friends at AleSmith, so if I have to name one…
Haunted Stars Imperial Rye Porter is the November entry in Modern Times’ monthly specialty beer calendar and a tribute to the efficacy of their Mad-Libs Beer Name Generator. Ordinarily I’d just co-opt the triplet of descriptors they adorn the label with for the review and scurry off to cash my fat beer writer checks, but Haunted Stars caught me on a thirsty night.
The dark auburn brew pours out a generous, chunky taupe head harboring aromatics of muddy chocolate and squaw bread. It’s an inviting primer for the experience ahead.
The peppery notes of the rye practically lunge onto the palate. It has a spiciness that bristles against the tongue, complementing the texture as much as the taste. That gives way to silky, sweet dark chocolate, cold brew coffee, and vanilla without becoming sticky or cloying. It finishes with a smattering of coffee grounds and the merest herbal tinge that doesn’t so much dry the palate as ready it for the next volley.
This beer tastes like a mic drop feels – potent, masterful, triumphant. If someone asked me in person to describe what this imperial porter tastes like, I would abandon the utility of spoken word and express it solely in dance with a series of languid, yet passionate humping motions.
I’m sure many of you witnessing the love song I’m writing to this beer are assuming I’m a MT fanboy, a Useful Idiot to their PR regime. The second part is arguably true, but sometimes gushing over a beer is totally justified. Haunted Stars hits all the right notes for me. Beers like that don’t come around every day and I wouldn’t be doing my job if this didn’t read like a call to action.
If you can still get it, you should. If you can’t, you should find out who did and acquire it by whatever means you can, no matter how nefarious. I ain’t no snitch.
Yesterday, I laid out what I believe are the best new breweries to have opened in 2016. Today, in part two of my three-part retrospective series on breweries in San Diego County, I’m listing the half-dozen operations I think most significantly upped their games over the past 12 months. It’s important to note up-front that being on this list in no way implies that these brewing companies were doing a bad job or making subpar beer until this year. It just means that, even if they were already good, they are doing even better now.
Karl Strauss Brewing Co., Pacific Beach: Uncle Karl’s crew has been churning out quality beer for decades, but in recent years they have put the pieces in place to reach all-time highs. Hoppy offerings like Mosaic Session IPA and Aurora Hoppyalis IPA are legitimately among the best of San Diego’s hoppy stock, and the brewery-restaurant chain’s portfolio is so stout with good beer, Karl Strauss was named Best Mid-Size Brewery at this year’s Great American Beer Festival.
Council Brewing Co., Kearny Mesa: I named this husband-and-wife aspiration one of the best new breweries to open in 2014. Back then, the business’ line-up was pretty solid, but nowadays the hoppy beers are dialed in, and its eclectic barrel-aged, bottled offerings are interesting and reliably delicious. They strive to do lots of things and are finding ways to successfully juggle all of it while providing an inviting atmosphere.
Toolbox Brewing Co., Vista: Many thought this business was done for after it parted with its original head brewer, but since picking up a hippy fermentationist with a scientific bent, this operation is not only making its 100% wild operation work, but rocking things out with intriguing, outstanding beers that are more cohesive than what came before. It’s an unlikely, but very welcomed outcome.
32 North Brewing Co., Miramar: In three years, this operation has had just as many head brewers. After having brought on the majority of Fall Brewing Co.’s brewing and sales personnel this year, the beer-quality is at an all-time high. That’s good timing, as 2017 finds 32 North making a big push to become better known and more successful via increased distribution of cans and kegs.
Groundswell Brewing Co., Grantville: A small system and lack of experience kept this business from realizing its potential, but after landing now-closed URBN St. Brewing Co.’s former head brewer, the beer has improved to the point where Groundswell’s ownership felt confident purchasing the large Santee brewery and distillery abandoned by defunct Twisted Manzanita Ales & Spirits.