From the Beer Writer: First the world wanted more hops in their India pale ales, then they wanted more alcohol in their IPAs. The brewing world happily obliged. Then the world wanted less bitterness followed by a yearning for less alcohol in their IPAs. The brewing world let out a semi-frustrated sigh, then found the pleasure in obliging. Through all of this, drinkers and brewers alike came to an unspoken understanding that seven percent alcohol-by-volume was the sweet spot for single IPAs. But at some point in the past year, imbibers, manufacturers or some combination of the two (I would venture cost-analyzing logistics professionals taking notice of current IPA fans’ crowing about “crushable” beers) decided the best ABV for an IPA is 6%. And so it has come to pass. There are a number of new IPAs hitting the market and many of them are at or hovering around this new alcohol-content standard. Of them all, the best I’ve encountered thus far comes from the hop veterans at San Marcos’ Port Brewing Company, who recently released Port Nelson the Greeter. This sixer comes in a sixer and features one of the most popular hops of present day, Nelson Sauvin. Those pelletized greens give off myriad aromas and flavors, from tropical, citrus and stone fruit to vinous taste sensations reminiscent of Sauvignon Blanc grapes. All of that comes on the front end of this beer, but for me, the real beauty of Nelson the Greeter is its crisp finish and the way a clean bitterness resets one’s palate after each gulp. Translation: It is, indeed, crushable, bro.
From the Brewer: “Paying homage to a rather (in)famous surf spot/clothing optional beach in San Diego, Nelson the Greeter is the newest hoppy offering from Port Brewing. Using the brash flavors of Nelson hops to lead the charge, the Greeter has a strong hop supporting cast using Denali, Lemon Drop and Mosaic varietals to round out this pale ale. Notes of gooseberry and passionfruit dominate the nose with a clean tangerine and freshly cut stone fruit notes leading to a smooth, bitter, citrus finish. The pale ale will be quite the experience…kind of like a naked Nelson greeting you at the trail head.”—Tomme Arthur, Director of Brewery Operations, Port Brewing Company
From the Beer Writer: The first year of Beer to the Rescue (the charity campaign established to raise money for the Lupus Foundation of Southern California) numerous local breweries crafted specialty beers to tap in the name of humanitarianism. The majority of them were kind enough to ask me what I’d like them to brew or for input on what they wanted to brew. I took this as an opportunity to try to hit all beer styles and take many of them in interesting directions. They all turned out nice, but their esoteric nature hurt their sales. So, this year, when kindly brewers asked what I’d like, I consistently responded with one word: HOPS! As a result IPAs and other hoppy brews make up the majority of the beers that are riding in to the rescue. One that’s on tap at all three of Urge Gastropub‘s locations in Rancho Bernardo, San Marcos and Oceanside is Mason Ale Works Vera Lynn Double IPA. I can’t take any credit for the hop-bill, because it was made without any of my influence other than the “hops” mandate, but in using Citra, Mosaic and Nelson Sauvin hops, they pretty much read my mind. These are some of my favorite, big-flavor varietals and they did a brilliant job with this imperial, massively flavorful and aromatic charity beer!
From the Brewer: “Vera Lynn is the latest release from Mason Ale Works. It gets its name from the Pink Floyd song ‘Vera’ and serves as a reminder that, over time, all vanishes. The song references Vera Lynn, who turned 100 this year, and has dedicated her life to supporting charitable causes. Her relentless efforts to better this world should be an inspiration to all. Vera Lynn IPA is a collaboration to promote Lupus awareness and support Lupus research so that one day we quote the lyrics in regards to Lupus and ask, ‘What has become of you?’ This bright and juicy imperial IPA has been dry-hopped with two-pounds-per-barrel of Citra, Nelson and Mosaic hops, bringing some serious tropical fruit and pine to your nostrils. At 9.2% alcohol-by-volume, this sneaky little lady will have you sipping till the blue skies drive the dark clouds far away. As hazy as these times seem, I know we’ll meet again some sunny day…”—Jason De La Torre, Research & Development Brewer, Mason Ale Works
From the Beer Writer: You know that feeling when you arrive at a bar or a friend’s house and, before you can even say a word, you’re handed a beverage that you hastily take a sip of and instantly find yourself completely blown away by? Of course you do. It’s one of those magic moments beer-lovers live for: the exciting discovery of something brand new and exquisite. That happened to me last weekend at Dos Desperados Brewery. I arrived at that San Marcos establishment to help staff one of my Beer to the Rescue fundraising events and was greeted by a full pour of a lovely golden beer with a fluffy white head, Dos Desperados Nelson Lager. Happy to be there and off State Route 78, I dove right in…and fell in love. It was the perfect beer for the sunny day I was in the midst of—light in body yet big on hop and lager-yeast character in the nose and on the palate. The limestone and floral notes from the yeast dovetailed beautifully with vinous flavors from the Nelson Sauvin making up the beer’s entire hop-bill. It was simple yet special, so much that I could have spent hours drinking pint after pint, something that wouldn’t have been too tough given the beer’s 4.9% alcohol-by-volume stat. The recipe for this all-day pleaser (which, as good as it was, is only in its R&D phase) was developed with fellow San Marcos operation, Prodigy Brewing Company, with assistance from a noted lager expert at Mission Valley’s Gordon Biersch brewpub. I’m glad to report it will be on-tap and helping Beer to the Rescue tomorrow, and soon become a staple in Dos Desperados’ year-round portfolio.
From the Brewer: “Our Nelson Lager is a Prodigy Brewing, Gordon Biersch and Dos Desperados Brewery collaboration for Beer to the Rescue that benefits the Lupus Foundation of Southern California. A special thanks goes out to Dean Rouleau and Doug Hasker for this Czech-style lager with rich, crisp maltiness and freshly crushed gooseberry flavor—think Sauvignon Blanc grapes from New Zealand, which come care of the Nelson Sauvin hops we used.”—Steve Munson, Owner & Brewmaster, Dos Desperados Brewery
From the Beer Writer: In addition to writing, I am fortunate enough to be a part of the local brewing industry. It’s a special scene where the majority of its members truly champion San Diego craft-beer as a whole over our individual companies. This is aided by several trade organizations, including the California Craft Brewers Association, which holds a number of events each year to keep the ties of camaraderie that bind Golden State brewers taut and well-fortified. My favorite event is the CCBA Summit, which took place last month in Sacramento. A combination industry-conference and beer-festival, it shows beer professionals and fans alike what makes our local ales and lagers so special. On the first day of the conference, I volunteered to pour beer at a bar set-up within the Summit grounds by the San Diego Brewers Guild. We were pouring a trio of beers, including one I’m very familiar with as a Rancho Bernardo resident, Boss Pour IPA from Abnormal Beer Company. A thirst- and taste-bud-quenching, 7% alcohol-by-volume India pale ale projecting myriad hop flavors and aromas ranging from fruity to piney to wine-y, it’s a go-to for me whenever I’m visiting the brewery in closest proximity to my house…given it’s on-tap at the time. That’s not always the case, unfortunately. But just as when I was pouring samples in Sacramento, I am happy to say Boss Pour is currently pouring, and pleased to let more people in on a favorite of mine from my immediate neck of the woods.
From the Brewer: “In Southern California we like our IPAs dry, light in color and packed with hop flavor and aroma. This beer will give the people what they want. Most of the bittering is produced at the end of the boil with a heavy dose of Simcoe hops. Then the entire batch is run through our hop-back, which is loaded with whole-leaf Cascade hops, an entire pound-per-barrel. But the hop additions do not stop there. After fermentation, we dry-hop with Nelson Sauvin and Citra at 2.2 pounds-per-barrel, giving the beer a heavy, dank aroma that you can smell a few feet away.”—Derek Gallanosa, Head Brewer, Abnormal Beer Company