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Posts Tagged new english brewing

Q&A: Jeff Josenhans

Jun 15

Lead Mixologist & Certified Cicerone, Level II, U.S. Grant Hotel & Grant Grill

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!

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New English Brewing to debut The Barrel Room on 10th anniversary

Jun 13

Photo by Paul Body

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.

Photo by Paul Body

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.

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Beer to the Rescue back bigger than ever to help lupus patients

May 3

When I was diagnosed with the chronic auto-immune disease, lupus, in 2014, I felt very ill and entirely defenseless. I’d been suffering from the condition without a diagnosis for nearly a decade and was dismayed that there is no cure or medications specifically engineered to combat lupus. Nearly three years later, I am still rather ill, but I feel emboldened and lifted by the support of so many in the brewing community (60-plus and counting)  who have come together to help, not just me, but lupus patients throughout San Diego and Imperial Counties, by participating in the Beer to the Rescue charity campaign established to raise funds for the Lupus Foundation of Southern California.

Over the past two years, this campaign has raised more than $70,000 to fund the complimentary support services the LFSC provides locals in need as well as their work to support research and educational initiatives. Because dozens of San Diego County breweries brewed charity beers, made donations and held fundraising events, the LFSC is able to do more and people like me have reasons to be more helpful. We also have cause for increased happiness. Before Beer to the Rescue, most of the lupus sufferers the organization helps only saw each other when commiserating at support group gatherings. A fringe benefit of this cause is that its events are fun ways for lupus patients to comingle in an enjoyable, uplifting atmosphere where they feel cared for and supported. For that, we thank the participating breweries as well as the many, many beer fans who have come out to support the cause. It’s all of this that led me to push to make this year’s Beer to the Rescue campaign the biggest and best yet for all of us.

The 2017 Beer to the Rescue calendar kicked off on May 1 and includes over 40 events packed into the month of May—Lupus Awareness Month. At least one event will take place at a local brewery or watering hole each day this month, and hit numerous communities from Downtown to Fallbrook to Oceanside to PB to La Mesa and more, providing opportunities for beer enthusiasts and humanitarians all over the county to take part and enjoy some good beer and good times, in many cases right alongside the LFSC’s volunteers and beneficiaries. The full schedule is provided below. Thank you to everyone out there who has helped move the needle and make a positive difference for our region’s lupus patients. It means more than you can know and we look forward to seeing you around San Diego in May! To keep up with Beer to the Rescue, you can check out the campaign’s official website or follow on social media via Facebook, Twitter or Instagram (@beertotherescue).

All-Month 5/1-31
Spring Fling Lemon Verbena Saison @ Bitter Brothers Brewing Co.
Daily Grind Coffee Cream Ale @ All Oggi’s Locations
Monday 5/1
Beer to the Rescue Kick-Off @ Rip Current Brewing Co. – North Park
Tuesday 5/2
Charity Tuesday @ Societe Brewing Co.
Wednesday 5/3
Dank Drank Charity Beer Fundraiser @ Pariah Brewing Co.
Thursday 5/4
Coffee IPA Fundraiser @ Duck Foot Brewing Co.
Beer to the Rescue Night @ Thorn St. Brewery
Friday 5/5
– Cinco de Drinko Fundraiser @ Booze Brothers Brewing Co.
Saturday 5/6
– A Sweet & Sour Fundraiser @ Indian Joe Brewing
Sunday 5/7
– Beer to the Rescue Day @ Pure Project Brewing
Monday 5/8
– Beer to the Rescue Rafflemania @ All Barrel Harbor Brewing Co. Locations
Tuesday 5/9
Charity Tuesday @ Societe Brewing Co.
Wednesday 5/10
Mason Ale Works Charity IPA Fundraiser @ All Urge Gastropub Locations
Brett Coast IPA Fundraiser @ Green Flash Brewing Co. – Cellar 3
Thursday 5/11
– Beer to the Rescue Night @ North Park Beer Co.
Friday 5/12
– Specialty Beer Fundraiser @ Mission Brewery
– Hoppy Saison Fundraiser @ Kilowatt Brewing Co.
Saturday 5/13
– Dank & Sticky XPA Fundraiser @ Second Chance Beer Co.
– Prodigy Brewing Co. Collaboration Nelson Lager Fundraiser @ Dos Desperados Brewery
Sunday 5/14
– Hazy Double IPA Fundraiser @ All Amplified Ale Works Locations
Monday 5/15
– Beer to the Rescue Night @ New English Brewing Co.
Tuesday 5/16
– Charity Tuesday @ Societe Brewing Co.
Resident Brewing Co. Beer to the Rescue Night @ The Local Eatery Downtown
Wednesday 5/17
– Blood Orange Double IPA Fundraiser @ Division 23 Brewing Co.
– Beer to the Rescue Night @ 32 North Brewing Co.
Thursday 5/18
Nickel Beer Co. Hops to the Rescue Double IPA Fundraiser @ O’Brien’s Pub
Friday 5/19
– South African Nelson IPA Fundraiser @ Bay City Brewing Co.
Saturday 5/20
Prodigy Brewing Co. Collaboration Nelson Lager Fundraiser @ Dos Desperados Brewery
– Beer to the Rescue Day @ Bolt Brewery La Mesa
Sunday 5/21
– Blonde Session IPA Fundraiser @ 2kids Brewing Co.
Monday 5/22
– Beer to the Rescue Cask Night @ Benchmark Brewing Co.
Tuesday 5/23
– Charity Tuesday @ Societe Brewing Co.
Wednesday 5/24
– Beer to the Rescue Week Kick-Off @ White Labs
Thursday 5/25
– Charity IPA Fundraiser @ Belching Beaver Brewery – Oceanside
Friday 5/26
– Corn-Hole & Foosball Tournament @ Iron Fist Brewing Co. – Vista
– Belgian Coffee Ale Fundraiser @ Burning Beard Brewing
Saturday 5/27
– Bottle Beer Release @ Toolbox Brewing Co.
– Beer to the Rescue Day @ Fallbrook Brewing Co.
Sunday 5/28
– Oat Imperial Pale Lager Fundraiser @ ChuckAlek Biergarten
Monday 5/29
– Trending Travis-ty Hazy Session IPA Fundraiser @ Stone Brewing World Bistro & Gardens – Liberty Station
Tuesday 5/30
– Charity Tuesday @ Societe Brewing Co.
Wednesday 5/31
– Beer to the Rescue Closing Ceremonies @ Rip Current Brewing Co. – San Marcos
Thursday 6/1
– Nickel Beer Co. Hops to the Rescue Double IPA Fundraiser @ West Coast BBQ & Brews

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San Diego International Beer Festival winners

May 2

Winners of the San Diego International Beer Festival’s professional brewing competition were released today. A component of the San Diego County Fair’s annual festivities, the competition included entries from across the globe judged by professional beer judges and Southern California brewing professionals in late-April. A total of 68 medals were awarded to San Diego-based breweries. Of that number, 23 were gold, 21 were silver and 24 were bronze.

San Diego breweries won all three medals in eight categories: American-style Red/Amber Ale, Bitter, Bold Stout, Brett and Other Sour Beer, German-style Ale, German-style Weiss, Imperial Stout and Pilsener. Miramar-based AleSmith Brewing Company once again took home Champion Brewery honors behind three medals—a gold and silver in the same category (one of which was awarded to a Scotch ale) and a gold in the Barley Wine category.

The most local medals went to Pizza Port. That brewpub’s Carlsbad brewpub also won a gold and two silvers. Its Ocean Beach arm won two (one gold, one bronze) and Bressi Ranch production brewery earned a silver. The most medals awarded to a single brewery went to San Marcos’ Rip Current Brewing Company and less-than-a-year-old North Park interest Eppig Brewing. Both of those companies earned a gold, silver and two bronzes. San Marcos’ The Lost Abbey and South Park Brewing Company earned three medals apiece, as well. Also impressive was Rip Current winning two of three medals in the German-style Bock category.

The following is a complete list of the winners from this years SDIBF…

Gold Medals

  • AleSmith Brewing Old Numbskull, Barley Wine
  • AleSmith Brewing Private Stock Ale, British-style Strong Ale
  • Bagby Beer Sweet Ride, Pilsener
  • Bagby Beer Three Beagles Brown, English-style Brown Ale
  • Barrel Harbor Brewing Rungnir, Belgian-style Dark Ale
  • Belching Beaver Brewery (Oceanside) Here Comes Mango! IPA, Fruit Beer
  • Burgeon Beer Taking the Biscuit, Bitter
  • Council Brewing Magic Factory Lickable Staves, Brett and Other Sour Beer
  • Dos Desperados Brewery Blonde Kolsch, German-style Ale
  • Duck Foot Brewing Black Leprechaun, Specialty Stout
  • Duck Foot Brewing London Calling, Porter
  • Eppig Brewing Kottbusser, American Wheat Ale
  • Finest Made Ales Imperial Red Ale, Imperial Red Ale
  • Karl Strauss Brewing Mosaic Session IPA, Session Beer
  • Mason Ale Works Charley Hustle, American-style Amber/Red Ale
  • Mike Hess Brewing Umbix, Imperial Stout
  • Mother Earth Brew Co. Renown Brown, American-style Brown Ale
  • North Park Beer Covington Cream Ale, Golden or Blonde Beer
  • Pizza Port (Carlsbad) Z Man, Bold Stout
  • Pizza Port (Ocean Beach) Junk In Da Trunkel Dunkel, German-style Weiss
  • Prohibition Brewing Hop Chronicles, American-style Strong Pale Ale
  • Resident Brewing Golden Kiss, French- and Belgian-style Ale
  • Rip Current Brewing Java Storm Coffee Imperial Stout, Coffee Porter and Stout

Silver Medals

  • AleSmith Brewing Wee Heavy, British-style Strong Ale
  • 2kids Brewing Incredulous Ordinary Bitter, Bitter
  • Breakwater Brewing Rye Dawn, Rye Beer
  • Burning Beard Get Thee to a Nunnery, Belgian-style Pale Ale
  • Coronado Brewing Coastwise, Session Beer
  • Eppig Brewing Glitz and Glam, Fruit Beer
  • Intergalactic Brewing Shut Up Wesley Wheat, American Wheat Ale
  • Karl Strauss Brewing Windansea Wheat, German-style Weiss
  • The Lost Abbey Serpent’s Stout, Imperial Stout
  • The Lost Abbey Veritas 018, Brett and Other Sour Beer
  • Mason Ale Works Gunnar Noir, American-style India Black Ale
  • Mikkeller San Diego Forste Fodselsdag, Specialty Beer
  • Pizza Port (Bressi Ranch) Sharkbite Red Ale, American-style Amber/Red Ale
  • Pizza Port (Carlsbad) Kickflip Kolsch, German-style Ale
  • Pizza Port (Carlsbad) Today Was a Good Day, Australian/International-style Pale Ale
  • Pure Project Brewing Sensei, Pilsener
  • Rip Current Brewing Breakline Bock, German-style Bock
  • San Diego Brewing Biere Welter Wit, Belgian-style Wit or White Ale
  • Second Chance Beer Mulligan Irish Red, Irish-style Red Ale
  • South Park Brewing Grassmarket, Scottish-style Ale
  • Stone Brewing World Bistro & Gardens – Liberty Station Cimmerian Portal, Bold Stout

Bronze Medals

  • Abnormal Beer Tummy Cuddles, Chocolate and Chili Beer
  • Amplified Ale Works Barrel-Aged Nyctophobia, Wood and Barrel Aged Strong Stout
  • Ballast Point Brewing Piper Down, Irish-style Red Ale
  • Belching Beaver Brewery Tavern & Grill Thizz Is What It Is, Imperial India Pale Ale
  • Burning Beard Brewing Circle of Hops, American-style Pale Ale
  • Coronado Brewing Seacoast Pilsner, American-style Lager
  • Council Brewing Magic Factory Broken Wand with Raspberries, Brett and Other Sour Beer
  • Culver Beer Tiger Ride, Belgian-style Pale Ale
  • Eppig Brewery Natural Bridge Baltic Porter, Porter
  • Eppig Brewing Sinister Path, Bold Stout
  • Fall Brewing Plenty for All, Pilsener
  • Indian Joe Brewing Pineapple Passionfruit Gose, German-style Weiss
  • The Lost Abbey Carnevale Ale, French- and Belgian-style Ale
  • Mike Hess Brewing Deceptio, American-style India Black Ale
  • New English Brewing Barleywine, Barley Wine
  • Nickel Beer Devil’s Copper, Rye Beer
  • Novo Brazil Brewing Mulata, American-style Amber/Red Ale
  • Pizza Port (Ocean Beach) Eyelashes, Belgian-style Pale Strong Ale
  • Rip Current Brewing Delaminator Doppelbock, German-style Bock
  • Rip Current Brewing Rescue Buoy Russian Imperial Stout, Imperial Stout
  • Societe Brewing The Harlot, Hybrid Belgian-style Ale
  • South Park Brewing 2 Griffs, Bitter
  • South Park Brewing Here N Gone, German-style Ale
  • Stone Brewing Delicious IPA, American-style India Pale Ale

The three-day public beer-fest portion of the SDIBF will take place at the Del Mar Fairgrounds, Friday, June 16 through Sunday, June 18. Tickets and information can be found online.

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Meet California Wild Ales

Mar 23

cwa_01I first heard of them from local sour-beer brewer Peter Perrecone. At the time, he was heading 100% wild ale operation Toolbox Brewing Company in Vista, and had just caught wind that another outfit was looking to go that route in San Diego. The name of the future interest—California Wild Ales. I reached out to the company for more info, but it was too early for an interview. And while the business doesn’t figure to be open any sooner than August, things are starting to speed up and take shape.

California Wild Ales’ goal is to work exclusively with wild yeast and bacteria. Brettanomyces will be present in every beer the company produces and the entire line of brews will be sour and/or funky. The business, billed as San Diego’s first “all-wild-ale blendery”, will be located in a 2,000-square-foot, temperature-controlled warehouse in Sorrento Valley. Within that structure there will be a temperature-controlled bottle-conditioning room.

CWA-Promo-5076To bring their lofty plans to fruition, California Wild Ales’ crew will enlist the services of Sorrento Valley neighbors at New English Brewing Company. Brewmaster Simon Lacey and company will produce wort (unfermented beer) for California Wild Ales, which the blender will then funnel into used wine barrels. From there, the beer will age before the contents of multiple barrels are blended together to produce a finished product that is to California Wild Ales’ taste.

The company’s home-base will be rather rustic—a production facility lined with barrels, but aesthetics aren’t the focus. There won’t be a tasting room to start. California Wild Ales aims to be open one day per month strictly for the purpose of distributing its ales. But this may not always be the case. The business’ founders would eventually like to install a sampling space and perhaps grow into a brewpub operation. It all depends on growth, as does establishment of multiple barrel-aging warehouses.

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