You may not have heard of Kyle Harrop, but plenty of brewers in San Diego and beyond are familiar with him. A fervent bottle-sharer and festival-goer for more than a decade, he’s made lots of industry-friends—many of whom he met before they entered the brewing game—and is preparing to make his own jump into the pro-ranks with his work-in-progress operation, Horus Aged Ales (4040 Calle Platino, Suite 120, Oceanside). Everything from brewing to barrels to blending, packaging and even the logo will be 100% him. That’s not an unfamiliar scenario in nano-rich San Diego County, but what is unique is that all of Horus’ beers will be barrel-aged.
Harrop says he has solid recipes for IPAs, but his sours and fruited beers have garnered the greatest compliments by the aforementioned industry insiders. From a consumption perspective, he finds the wares of inspirational entities Brasserie Cantillon, Funk Factory, Hill Farmstead and Side Project both delicious and fascinating. Thus, wild, Bretty and buggy brews, mixed-fermentation and spontaneously fermented brews will make up Horus’ portfolio. Those beers will be available at a tasting room in Oceanside’s Rancho Del Oro neighborhood outfitted in a “bird of prey meets Southwestern” motif featuring rustic custom tables, hawk paintings and photographs, and Mexican blankets hand-cut by Harrop’s wife. The entire facility comes in at 3,200 square feet, and provides room for next-phase additions that include puncheons and fouders.
Though his is a one-man operation, collaborations are a big part of the company-culture. Harrop recently completed brew-sessions at New Orleans’ Courtyard Brewery, Pomona’s Homage Brewing, and Rancho Bernardo’s Abnormal Beer Company. The latter yielded a Belgian-style quadrupel conceived by Harrop and head brewer Derek Gallanosa, both of whom are self-proclaimed beer-geeks who are doing well in their professional transitions, thanks in great part to relationships forged in their days as recreational connoisseurs. Harrop recalls many tasting sessions, including a standout evening in a Carlsbad Motel 6 where he, Julian Shrago and Bill Sysak tasted their way through some rare offerings. Shrago has gone on to become one of the most award-winning brewers in the country at Los Angeles’ Beachwood BBQ & Brewing, while Sysak is known the world over for his beer-knowledge and is in the process of building his own interest, Wild Barrel Brewing Company, in a site down the street from San Marcos’ The Lost Abbey. Harrop has stayed in touch with many such ambitious ale appreciators, and has future collaborations lined up with El Segundo Brewing (located in his original home-town), Monterey’s Alvarado Street Brewery, Phoenix’s Wren House Brewing, Miami’s J. Wakefield Brewing, Richmond’s The Answer Brewpub, and Great Notion Brewing in Portland, Oregon. And here at home, he’ll brew an old ale with Rip Current Brewing in San Marcos and multiple beers with a future Vista concern called White Fence Brewing.
When asked where and when beer-fans will be able to taste these collaborations, Harrop says to keep an eye out for upcoming information about an event “like nothing else the craft-beer world has seen before” at which each of the beers crafted by him and his network of allies will be available. As far as Horus’ barrel-aged stock, those will be released in 750-milliliter bottles, numbering anywhere from 150 to 650 total per-batch. Those will go on-sale online and occasionally be distributed to popular bottle-shops. Horus’ first bottled beer, a sour ale, is scheduled to debut at Bine & Vine in Normal Heights.
Many are the brewers and brewery personnel whose passion for music rivals their fervor for fermentation, but when analyzing the degree to which the musical bug has sunk its teeth into an entire business, no local operation is as afflicted as Amplified Ale Works. From the day it opened within its Pacific Beach kebaberie home, head brewer Cy Henley (you might not know it, but you’ve definitely shared space with him at a local live-music venue numerous times in your life) and company have driven home their love of aurally conveyed entertainment via beer names, apparel, graphics and more. So it’s no wonder that, when the estate of famed Motörhead front-man, Lemmy, sought a business to brew a beer commemorating the metal legend, they hit up Amplified.
Brewery owner and co-founder Alex Pierson was approached by a licensing firm last year. At first, he wasn’t 100% sold on the legitimacy of the company’s request, but when he ventured to an L.A. hotspot to meet with an entertainment exec, and that man was greeted with a knowing wave by star and recent Nobel laureate Bob Dylan, that gesture bolstered his faith level significantly. The two came to terms quickly, leading to Born to Lose IPA, a Citra-heavy India pale ale in the mid-6% ABV (alcohol-by-volume) range that takes cues from the recipe for Amplified’s Pig Nose Pale Ale. A prototype of the beer was on-tap at a Christmas Eve (its honoree’s birthday) release-party at famous West Hollywood live-music venue and Lemmy haunt, the Rainbow Bar & Grill, which now includes features a life-sized statue of Lemmy. A refined version of the beer is scheduled to come out in cans in February or March of this year, and a bourbon barrel-aged version of Amplified’s Belgian-style quadrupel is aging in bourbon barrels, waiting for its own Christmas Eve coming-out party later this year and a date with a bottling machine. That creation will be called Ace of Spades.
On the reunion tour front, Henley, Pierson and director of brewery operations Jeff Campbell spent a day collaborating at their Miramar brewhouse with Amplified co-founder JC Hill. Hill who now calls the coastal city of Monterey home and spends his time on the larger project he’s since moved on to, Alvarado Street Brewery. The fruits of the foursome’s enjoyable labors, Trois Cabrones (a name inspired by a classic album by The Melvins), will go on-tap at Amplified’s Miramar tasting room tomorrow, Thursday, January 12. The beer is a “hazy IPA” that had Summer and Nelson Sauvin hops added in the kettle, followed by Nelson and Mosaic in the whirlpool. It incorporates a combination of wheat, rice hulls and oats in its malt bill and was designed to smell and taste of big hops…and look like custard. The quartet admits this collaboration should have happened a long time ago. In an effort to make up for lost time, the Amplified crew will travel to north the last week of this month to brew the beer again at Alvarado Street, where it will be canned as well.