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Posts Tagged Monkey Paw

Coronado Brewing to purchase Monkey Paw Brewing

Jul 18

The craft-brewing industry is in a state of flux, forcing companies within it to reexamine their business models and, in the case of larger operations, alter them in order to thrive or, in some cases survive. Larger operations such as Stone Brewing, Green Flash Brewing and Karl Strauss Brewing have all had to adjust course as consumer preferences shift to smaller, local, independent breweries, and active consumer demographics begin to skew toward younger factions, many of which have only ever drunk craft beer. It’s to be expected of interests that are among the country’s 50 largest brewing companies. Though it is considerably smaller and, at its heart still a family-run business, Coronado Brewing Company has been quite vigilant over the past several years, keeping an eye on the rapidly changing market and making moves to weather an uncertain storm. The latest of those moves includes today’s announcement that CBC will purchase East Village-based brand Monkey Paw Brewing. Owner Scot Blair‘s other businesses, South Park Brewing and Hamiltons Tavern, are not part of the deal.

Blair has had lofty aspirations for his beer-making business since opening it in 2011, but was not satisfied with progress toward increased production and distribution. He examined a number of options for meeting those goals, including acquisition, but says he wouldn’t have sold to just anybody. A stalwart figure within the craft-beer world for more than a decade, Blair knows the industry and the individuals within it, and says it was his long-standing respect for and friendship with CBC owners Ron and Rick Chapman that distinguished this as the right move for him and his business. Another key factor is control. Blair has a vision for Monkey Paw and its beers, and will remain intimately involved with the brand, focusing solely on beer—conceptualization and growth of the entire portfolio.

This deal is reminiscent of Green Flash’s 2014 acquisition of Alpine Beer Company. That move allowed for increased production of Alpine beers at Green Flash’s much-larger brewing facilities. Likewise, Monkey Paw, which produced less than 700 barrels last year, will now have the majority of its beers produced at CBC’s Bay Park headquarters, while still making beer on the 15-barrel system at its East Village pub. CBC began brewing its beers at that site—affectionately referred to as “Knoxville” for the street it occupies—in 2013, a year after taking over the 14,000-square-foot property. Since then, it has taken over several other buildings bordering the brewery, creating a rather impressive cul-de-sac campus. CBC is also in the process of installing a kitchen at Knoxville to increase the draw of its tasting room. This is particularly important with the impending arrival of a satellite tasting room from Benchmark Brewing Company and a new brewery, Deft Brewing Company, slated for arrival in Bay Park this year.

CBC is also changing up its game in the southerly municipality of Imperial Beach. The company opened a bar and restaurant there in 2014, and recently signed on to construct a 7,500-square-foot brewpub at the upcoming Bikeway Village on Florence Street. This will increase brewing capacity in a more high-profile location not far from CBC’s original brewpub on its namesake island. Meanwhile, CBC has ceased distribution to certain states, strategically tightening things up to better compete in the marketplace and maximize profits and expenditures.

And two months ago, the company announced the Chapmans’ investment in SouthNorte Brewing Company, a new venture headed by CBC head brewer Ryan Brooks. That operation, basically a CBC offshoot or sub-brand, will meld the brewing cultures of Baja California and Southern California, but there’s more to that fermentation fusion than mere ingenuity. An MO like that figures to appeal to demographics CBC does not currently reach in as great a quantity as they would like. Ditto Monkey Paw’s liquid wares, which skew to a younger demographic more interested in locavorianism, that likely wishes to support an edgier brand versus a company that recently celebrated its 21st anniversary. While this acquisition (which is set to be completed by September) may seem odd to those not paying attention, a look at CBC’s recent body of work where business-model adjustment is concerned shows the logic behind it and how it fits into a large and intricate puzzle.

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Beer of the Week: Monkey Paw Ol’ Colo

Apr 7

Ol’ Colo imperial altbier from Monkey Paw Pub & Brewery in downtown’s East Village

From the Beer Writer: While recently visiting the East Village, I had a chance to catch up with an old colleague, Nick Norton. Both of us are former members of Team Stone, but I hadn’t seen him since he’d left his job assisting Stone Brewing World Bistro & Gardens – Liberty Station’s brewing manager in that brewpub’s production enclave. His reason for leaving was to become head brewer at Monkey Paw Pub and Brewery, a position vacated late last year by popular homebrewer-turned-phenom Cosimo Sorrentino. The latter took the former under his wing, executing an intensive transition that saw the two spend a great deal of time brewing at the downtown pub as well as participating in collaboration beer projects. It would seem Norton has the hang of things at his new digs. When I showed up, 17 house beers were available and all of them were up to snuff, including holdover standouts like Bonobos San Diego Pale Ale. But the gem of the day for me was a beer unlike any I’ve found throughout the county, Monkey Paw Ol’ Colo, an imperial altbier that drinks like a bready, balanced yet satisfying amber ale. It’s a style Norton presented during his job interview; a beer that helped get him his current gig. That pre-employment prospect comes across nicely in 6.3% alcohol-by-volume reality and is a nice early sign of the new guy’s creativity and appreciation of styles more obscure to the San Diego market.

From the Brewer: “Colo the Western Lowland Gorilla was the first known gorilla to be bred in captivity anywhere in the world at the Columbus Zoo and Aquarium, and also the oldest gorilla to ever live at 61 years old. In honor of her recent passing, we brewed a slightly bigger version of a Düsseldorf altbier, which we affectionately named after her. With all German malts, American Crystal hops and a German ale yeast, the beer presents a bold amber with an off-white head. A huge bread-crust aroma is supported by a moderate floral hop scent and clean, slightly fruity German ale-yeast presence. The aroma carries over to the flavor, with more bread crust, floral hops and light fruit esters. Medium-bodied, with a crisp carbonation and hardly noticeable alcohol presence, it may be the least ‘cool’ beer to come out in a while, but what it lacks in fashion sense it makes up for in flavor. This is a beer I have wanted to brew since falling in love with the base-style in the form of Space Bar Friends, Stone Liberty Station’s awesome alt. I was really excited when I pitched the idea of an un-hazy, un-juicy malt-bomb of a beer to (Monkey Paw owner) Scot Blair, he was totally on board. Come grab a pint!”—Nick Norton, Head Brewer, Monkey Paw Pub & Brewery

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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.

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Monkey Paw brings on new head brewer

Nov 22

logo_mpspbcYesterday, the owner of Monkey Paw Pub & BreweryScot Blair, announced that he has selected the replacement for head brewer Cosimo Sorrentino, who will be leaving his post come the end of the year. That individual is Nick Norton, who has spent the past two years working in the brewhouse at Stone Brewing World Bistro & Gardens – Liberty Station.

Norton worked on the restaurant-side at Stone Brewing‘s Point Loma brewpub before being brought into the brewery by Liberty Station brewing manager Kris Ketcham. While there, he aided in the production of a wide-ranging and often adventurous portfolio of beers, one of which, Witty Moron, medaled at the Great American Beer Festival, not once, but twice.

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New Monkey Paw brewer, Nick Norton (photo courtesy Stone Brewing World Bistro & Gardens – Liberty Station)

This hire marks a departure from form for Blair, who has had two brewers at his East Village brewpub over the past five years, both of which were plucked from San Diego’s home-brewing ranks. Though young, Norton has more professional experience coming into this position than Sorrentino or his predecessor, Derek Freese (who currently brews at Modern Times Beer Company).

But heading brewing operations at Monkey Paw was only half of Sorrentino’s job. He was also in charge of beer-making at sister-business South Park Brewing Company. Blair constructed that brewpub next-door to his flagship operation, Hamilton’s Tavern, in 2015, and Sorrentino evolved the brewing program to the point where every beer on-tap was produced in-house.

Blair has decided to take control of the brewery-side of South Park Brewing. But he won’t be alone. In taking the reins, he is promoting cellarman Ryan Traylor to the position of assistant brewer. When asked about the beers that will be produced under this new order, Blair says he’s committed to moving things forward while honoring the past.

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Beer of the Week: Monkey Paw Thank You! Double IPA

Nov 18
Thank You! Double IPA from Monkey Paw Pub & Brewery

Thank You! Double IPA from Monkey Paw Pub & Brewery

From the Beer Writer: Many are the fans of the beers at East Village brewpub, Monkey Paw Pub & Brewery. And many are the beers of that divey-but-divine spot. But few are the opportunity for those fans to take those beers home in bottles, making the chance to get Monkey Paw Thank You! Double IPA in 22-ounce glass something of an early Christmas present. At first-blush, being able to buy a beer doesn’t seem all that special, but owner Scot Blair is essentially giving this beer away, charging a miniscule $4 a-bottle, which he says is just enough to cover the costs of brewing and packaging the hop-heavy (read: expensive-to-produce) beer. Its the celebrated local publican’s way of saying thank-you to those who have supported Monkey Paw over the past five years, a milestone he will officially celebrate tomorrow, Saturday, November 19, when Thank You! and holiday imperial-stout Santa’s Pet Monkey go on-sale to the public at Monkey Paw. Adding to the value (I’d say collectability, but holding onto a fresh IPA is San Diego sacrilege) is the fact these are some of the last beers that will be produced by Monkey Paw’s popular head brewer, Cosimo Sorrentino, who recently announced his impending departure from the business at year’s end. Rather than toasting all that could have been had he stayed, might I suggest toasting all that he and Blair accomplished in conjunction with the craft-beer fans they are extending their gratitude toward with this pair of releases.

From the Brewer: “In English, ‘thank you’ derives from ‘think’. It used to mean, ‘I will remember what you did for me.’ Everyday people thank us for what we do as brewers and publicans and every time I want to say, ‘No, thank you.’ I’m stoked every day to have my job and to be part of this community. That only happens when hundreds of people choose to spend their hard-earned money on our beers and/or in our establishments. Thank You! double IPA is our way to say, ‘I have and will continue to remember what you do for us.’ We have made a beer in the style of Muriqui and Gibbon Back, and bottled it two days before the release with a message to ‘Drink this now!’ Selling the beer for $4 per-bottle out the brewery door covers our costs and keeps it legal, but otherwise results in no profit. This one is for the conscious beer drinkers!”—Cosimo Sorrentino, Head Brewer, Monkey Paw Pub & Brewery

 

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