One of the reasons San Diego brewers enjoy the camaraderie and success they do is the 1997 establishment of the San Diego Brewers Guild (SDBG). Back then, there were far fewer brewing companies in San Diego County, but visionaries from some of those veteran operations realized that strength in numbers would be key for development and promotion of the local industry. This year, the SDBG will celebrate its 20th year of collective success. In doing so, it will gather its longest-tenured while drawing off the innovation of all of its 100-plus members.
Later this month, Coronado Brewing Company will host a collaboration brew day during which brewers from SDBG member breweries will be invited to participate in the brewing of a special beer to commemorate the big two-zero. The recipe for that beer, a fittingly San Diego-style India pale ale (IPA), was developed by brewers at Coronado, Karl Strauss Brewing Company, Pizza Port, Stone Brewing, San Diego Brewing Company, AleSmith Brewing Company and San Marcos Brewery and Grill.
The beer will come in around 7% alcohol-by-volume and be double-dry-hopped with Idaho 7, Motueka and Vic Secret hops. Additional hops will be donated by Fallbrook’s Star B Ranch and Hop Farm. Yeast was donated by Miramar-based White Labs while remaining ingredients were provided by BSG CraftBrewing. Additionally, El Cajon’s Taylor Guitars is partnering to provide old ebony fret boards from its African mill. That reclaimed wood will be fashioned into tap handles branded with the SDBG logo for this celebratory IPA.
Kegs from the 60-barrel batch will debut during San Diego Beer Week, which will take place from November 3 to 12. Coronado will also take the lead getting the beer out via its distribution partner, Crest Beverage. The beer will be available at retail accounts throughout the county, and make its official debut on November 3 during Guild Fest’s VIP Brewer Takeover at the Port Pavilion on downtown’s Broadway Pier. Proceeds from the beer will be donated to the Guild by Coronado once the beer sells through.
While Coronado is the hub this time around, the SDBG hopes to create collaboration beers on an annual basis and rotate the brewery at which they are produced each time. To get everyone involved during this inaugural brew, SDBG members were asked to submit suggested names for the beer, a short-list of which will be voted on by the membership this month.
From the Beer Writer: One goal of the West Coaster Beer of the Week is to help people discover special, high-quality beers they might not otherwise come across (and in some cases sadly find out about after they tap out). In the case of this week’s featured beer, there were plenty of people in the know and willing to point me in its direction. The day I was headed to the East Village’s Half Door Brewing Company, I shared my eventual destination with a pair of beer drinkers. Their eyes lit up as they blurted out the same thing: “Buzzwords!” It was the beer I was en route to sample. Nothing like finding out you’re on the right track. If you haven’t yet heard of this beer (or been keyed in by the aforementioned boisterous brew fans), allow me to introduce you to Half Door #Buzzwords. This highly-hopped pale ale revels in its en vogue nature (i.e., it’s hazy, bro). Pop-culture adjectives like “juicy” and “dank” fully apply, as the beer comes across more like grapefruit juice or a mimosa on the front-end, before a pleasant punch of pine finishes things out, reminding you that you are, in fact, enjoying a beer, and a delicious one at that. #Buzzwords revels in appealing to craft fans’ current tastes while staying true to traditional flavors from household-name hops.
From the Brewers: “#Buzzwords is our super-dank, 8.7% (alcohol-by-volume) India pale ale. It was the first hazy double IPA that we made, using a simple grain bill of Pilsner malt and flaked wheat. We use hops throughout the hot and cold side starting with mash-hopping, first wort hops and a generous dose in the whirlpool. On the cold side, depending on scheduling with yeast, we will either do one or two dry hops and the beer finishes around two-and-a-half to three pounds per barrel total. We ferment #Buzzwords with London Ale 3 yeast and adjust the water profile to a 2.5 to 1 ratio of chloride to sulfate. We mix as many hops as we have on hand but make sure to go heavy with Chinook or Simcoe, then balance using numerous hops of New Zealand origin, mostly Southern Cross and Motueka. The result is a beer with notes of tropical fruit…mostly pineapple and mango…plus some lingering pine and grapefruit citrus in the finish.”—Daniel Drayne, Head Brewer, Half Door Brewing Company