From the Beer Writer: Last month, I ventured to Sorrento Valley for a Monday-night session at New English Brewing Company, where my eyes gravitated to a beer on the board called “Hop Slap’d”. In a matter of seconds, I was lifting a full pint, but before I could take a sip, I was shocked into a neutral state by the outrageously vibrant hop aroma wafting up from the glass. Freshly zested oranges, mowed grass and a hint of lemon registered with force. When I eventually took a taste, all of those components were there along with a touch of casaba melon. As potent as it was, I figured it must be a newly tapped beer, but it had already been on-tap for a month. Just as I began wishing I’d have visited the brewery 30 days earlier, the barkeep mentioned the beer was part of a series of pale ales with rotating hop bills, the next of which, New English Hop Slap’d #5, was about to make its debut. I immediately made plans to come back to try that beer, which derives its hoppy appeal from Citra hops, coming on strong with scents and flavors of myriad citrus and tropical fruits, minus the grassy, melon-like nuances imparted by the Mosaic that gave Hop Slap’d #4 its unique characteristics. I’ll definitely be back for future editions of this pale. Consider me hop slap’d!
From the Brewer: “Hop Slap’d pale ale is designed to educate drinkers about the differences between hop varietals and also about the difference between ‘hoppiness’ and ‘bitterness’. Brewed using the same base recipe for each batch, we end up with an American pale ale weighing in at 5.5% alcohol-by-volume and 40 IBUs (international bittering units). Very crushable! The key to these rotating-hop-series beers are the late kettle-hop additions and, more specifically, the dry-hop additions. Each successive batch of Hop Slap’d features different hops, so if you try #4 alongside #5, for instance…as you can right now at the New English tasting room…you can eliminate the base beer as a variable. Any difference in taste or aroma is down to the hops alone! Batch #4 used all Mosaic for late and dry additions, while #5 used all Citra. The difference is amazing, and since the beer isn’t overwhelmingly bitter like some IPAs tend to be, the character of the hops themselves shines through. In order to accentuate the difference and literally slap you in the olfactory organs with flavor and arom,a we load up the dry hops at almost two-and-a-quarter-pounds per-barrel. That’s the same as our double IPA! Hop Slap’d #5 features big tangerine and ripe citrus aroma plus a light scent of pineapple. The taste is like fresh-squeezed OJ on the palate with a mild bitterness and light malt character. This is a thirst-quencher and perfect for the hot, dry weather we’ve been having.”—Simon Lacey, Owner & Brewmaster, New English Brewing Company
Each month, we present several best-bet local beer-related events for the following 28 to 31 days, but as we all know, November isn’t any normal month in America’s Finest City. It’s the month that houses San Diego Beer Week (SDBW), a ten-day span encompassing literally hundreds of events. So, we’re doing things a little different this month, providing a little insight on some of the biggest and most unique happenings taking place from November 3-12. Enjoy, but don’t forget to check out other goings-on via our events page and the official SDBW website.
Friday, November 3
Saturday, November 4
Sunday, November 5
Monday, November 6
Tuesday, November 7
Wednesday, November 8
Thursday, November 9
Friday, November 10
Saturday, November 11
Sunday, November 12
Many are the local entrepreneurs who have fallen in love with the idea of brewing at the historic Mission Brewery Plaza. Located in the City of San Diego’s Five Points neighborhood, it is easily accessible from Little Italy, Old Town, Mission Hills, Hillcrest and Point Loma, and a stone’s throw from San Diego International Airport. Numerous interests have called it home: Mission Brewery, Five Points Brewing Company, New English Brewing Company, Coronado Brewing Company and its current resident, Acoustic Ales Brewing Experiment. The latter is on its way out, opting to move north to build a larger facility in Carlsbad, making way for a new business to make a home at this historic site, Latchkey Brewing Company.
Founded by brothers in law with a dream, and now a brewery, Latchkey is in a holding pattern while Acoustic completes work on its future North County facility, but is hoping to debut to the public in spring of 2018. They figure taking over the brewery should be relatively simple given the turnkey nature of things. There is a chance the two businesses may actually share the production component depending on how everything shakes out, which is important because Latchkey intends to brew and distribute out of the gate.
As far as the 3,000-square-foot tasting room, ownership wants to overhaul it so the venue is 100% Latchkey from a branding standpoint. This is likely to take a significant amount of time, especially considering the amount of updating the owners have planned. While they appreciate the classic industrial brick-and-timber architecture, they want to add a variety of modern, clean finishes. Aware of the hundreds of workers occupying the 50,000 square feet of office space making up the remainder of Mission Brewery Plaza, plus an attached apartment complex, they will also construct a full-scale kitchen so Latchkey can offer light breakfast, lunch, dinner and snack options as added enticements. Private event space will be offered as well.
Latchkey’s brewing team will be headed by a veteran who has worked at numerous established breweries. He and his brother-in-law plan to explore the lighter side of the beer spectrum, while also satiating San Diegans’ thirst for hop-forward beers. Their portfolio of American and international styles will lead with American “banquet beer”, Japanese-, Mexican- and German-style lagers, plus session English-style ales, augmented by hoppy lagers and, of course, India pale ales. Those beers will be produced on a 15-barrel system feeding into 15- and 30-barrel fermenters and a mixed array of bright tanks.
When asked about the inspiration behind the company’s names, the owners say that they were latchkey kids in the ‘70s, but there’s more to it than that. While a typical latchkey kid comes home to an empty residence, these brewery owners to be say they are stepping outside the comfort zone of their careers to enter a new industry, unsupervised and left to their own devices. As they put it, that’s what makes the whole thing fun.
Picture it: You sit down at a bar, enjoy two or three IPAs rich with the fruity, piney aromas and flavors of hops, then get right up and immediately drive home. This is ill-advised, irresponsible and downright illegal behavior. But the information I didn’t supply you with before introducing this scenario is that those hypothetical beers are non-alcoholic. And though it sounds like a riddle based on fiction—c’mon, there’s no such thing as a vibrantly hoppy non-alcoholic IPA—this is a real-world situation that can be played out at the U.S. Grant Hotel’s bar, lounge and restaurant, Grant Grill, where level two Cicerone Jeff Josenhans has taken to removing alcohol from cask ales, before recarbonating, bottling and adding them to the menu. It’s the latest step in the venue’s non-alcoholic craft beverage program, which also includes spirits and cocktails. We sat down with Josenhans to find out more about his methods and what could be perceived by some purists as madness.
West Coaster: What inspired you to explore non-alcoholic beers in this manner?
Jeff Josenhans: It literally just dawned on me how there are no craft non-alcoholic beers on the market, and I thought to myself “how can this be possible?” The non-alcoholic quality beverage segment as a whole—wine, cocktails, etc.—is growing as well, so I just put two and two together. There’s really no reason you can’t drink craft beer at work in a non-alcoholic form.
WC: Walk us through the process of removing alcohol from traditional beers.
JJ: Basically, we maintain the temperature of the beer at 180 degrees Fahrenheit using an immersion circulator, which also keeps the beer in motion. We keep that process going for about 30 minutes or until we can’t detect any alcohol fumes for at least five minutes. Like other commercial non-alcoholic beers or kombucha, there is still a minute amount of alcohol expected to remain in the beer, albeit less than one percent. There really is no such thing as 100% guaranteed no-alcohol beer. O’Doul’s states 0.5% alcohol-by-volume (ABV), Becks Non-Alcoholic states 0.3% ABV and, similarly, when reducing wine into a sauce, you cannot completely guarantee there is no alcohol and that it is at a level which is considered safe to consume and drive, for example. What we do is measure the volume of the liquid and equate it with the loss in volume per the original ABV. For example, if we have 10 liters of 6% ABV pale ale, after the 30-minute process we should have 9.4 liters left.
WC: What styles do you offer and what led you to select them?
JJ: Our current bottled beers are Office IPA, Strawberry Blonde, PC Pilsner, Safe and Sour, and Button-Down Beer. The selection process is directly correlated to the casks we run at Grant Grill. If we don’t have enough left over from a cask at the end of a night, we do not produce any non-alcoholic beer. If there is at least one-third of the cask left, we make a decision to bottle and start the process. We are creating craft-beverage offerings and avoiding waste at the same time.
WC: You’re using local cask ales. Where are you procuring them?
JJ: We always have cask ale on Fridays and Saturdays, and currently partner with New English Brewing, 32 North Brewing, Mike Hess Brewing, Acoustic Ales Brewing Experiment, Fall Brewing and Modern Times Beer.
WC: What would you say to those who don’t see a need for non-alcoholic craft beer?
JJ: There’s no shame in offering people who can’t drink for whatever reason—designated driver, pregnant, religion, whatever—a craft-beer alternative. To be honest, I really don’t understand how the craft market hasn’t got to this yet. It think it’s about time!
Last year, New English Brewing owner Simon Lacey invited me into a nondescript, stripped-down business suite next to his brewery. He had just acquired it and had plans to convert it into a private-event space. His description of what he meant to do with the 2,700-square-foot space sounded grand, but was hard to envision. After nearly a year and tons of hard work on Lacey’s part, that suite is completely built out, has a name—The Barrel Room at New English—and is set to debut to the public as part of Sorrento Valley brewery’s 10-year anniversary festivities on Saturday, July 8.
The Barrel Room is accessible both from the parking lot as well as New English’s tasting room. Equipped with a 200-inch projection screen, audio-visual equipment, its own restrooms and 20 taps serving the brewery’s mix of Old and New World ales, the suite can be reserved for parties, weddings corporate events, banquets, art shows and a variety of other events, but it will also be utilized as an extension of the tasting room on particularly busy days.
The Barrel Room’s motif is “hip urban brewery”, and combines industrial elements such as concrete, raw wood and steel with modern, artisan details. The clean lines of the bar and tap tower as well as neutral-colored, geometric wallpaper, are armed up care of mood lighting, and bourbon barrels in two forms—filled with beer for oak-aging and emptied then converted into tables. The 32-foot bar is topped with natural stone, seats up to 15 people, and will soon be equipped with a pair of beer engines.
Tickets to the grand-opening’s VIP session will go on-sale online via New English’s Facebook page later this month. That session will take place from noon to 3 p.m., followed by a free general-admission session from 3 to 7 p.m. Both will feature a special 10-year anniversary hazy IPA. This will kick off a month of celebratory events at the brewery as well as New English’s accounts throughout San Diego County. To rent out The Barrel Room, interested parties can email the brewery directly.