Two days ago I recapped last year’s brewery closures, citing eight that had shut their doors, including two that did so the final week of 2017. Just four days into 2018, it’s already time to cover the New Year’s first impending closure. This time it’s Oceanside Ale Works (1800 Ord Way, Oceanside), which announced yesterday via social media that it will be shutting down, but not before a final service on Saturday, January 6. OAW holds the dubious distinction of being the longest tenured local brewery to go out of business in the modern brewery era.
Inquiries to ownership were not immediately answered.
Established in 2006, OAW rose to popularity as an after-hours industrial-suite hangout, gaining enough of a mostly-local following to substantiate a move to a second location roughly a half-decade later. At that point, ownership upped its available square-footage and brewing capacity while adding a barrel-aging program that went on to earn critical acclaim. After the move, OAW’s traditionally low prices remained below the industry average, but heavy patronage made the math work.
When OAW opened, Breakwater Brewing was its only competition in the City of Oceanside. Now, fermentation operations of all sizes dot the landscape from the renowned Bagby Beer Co. to large-scale operations like Belching Beaver Brewery and Mason Ale Works to Camp Pendleton-adjacent Legacy Brewing to more recent additions such as Black Plague Brewing, Midnight Jack Brewing and Northern Pine Brewing to rival for municipality-namesake status Oceanside Brewing. And that doesn’t even take into consideration the 20-plus breweries in the neighboring Vista and Carlsbad communities.
On a personal note, OAW was one of the very first breweries I visited when I really began getting into locally-produced craft beer; venturing to production facilities to find out who made my beer and experience the full breadth of their creations versus simply drinking whatever I encountered on tap at retail establishments. From the moment I walked into OAW, owner Mark Purciel and his staff made me feel right at home and excited about beer. Keep in mind that I was not yet a journalist, simply an eager enthusiast, so the treatment I received was the type afforded every customer.
Having shared conversations with many OAW patrons, including professional brewers such as Stone Brewing World Bistro & Gardens – Liberty Station brewing manager Kris Ketcham, who participated in his first professional brew with Purciel at the company’s original location on Oceanic Drive, Purciel was a positive driving force that reeled them in and kept them coming back. A former school teacher with a fun brand of mentorship at the core of his being, he was the face of the business, and he will surely be missed in the San Diego brewing scene.
This year saw more new-brewery openings than any in San Diego County’s history. Happily, in this reporter’s opinion, more of them were of good quality than in year’s past. Enough that whittling down a list of the top half-dozen was extremely difficult, and ranking that sextet even harder. At least three breweries were on the bubble for the last spot, so if you’re using this as any sort of guide to the good stuff, don’t feel encouraged to limit your brewery touring to these selections. These are just your best bets based on the opinion of one well-researched individual. In that spirit, feel free to leave comments about any exceptional new breweries you’ve discovered over the past 12 months in the comments section. (Author’s Note: Breweries marked with an asterisk opened in 2016, but too late to be considered for the list of best new breweries for that calendar year.)
Eppig Brewing * | North Park: Nathan Stephens and Clayton LeBlanc, the duo producing the beers at this Brewery Igniter standout have a tasting room exhibiting the variety of the Little Italy outpost of their previous employers, Ballast Point Brewing. That’s saying something, especially since brewing days there resemble a game of life-sized Tetris. Still, some of the finest, most consistent lagers, plus an array of nice hoppy and even sour ales provide glimpses of what seems a very bright future for this reincarnation of a nineteenth-century family fermentation business.
Wild Barrel Brewing | San Marcos: Beer fans everywhere couldn’t help but wonder how well infinitely popular ale-and-lager expert “Dr.” Bill Sysak would fare as a brewery owner. Commenting on beer is one thing, but manufacturing it is a different game entirely. With the help of head brewer Bill Sobieski, he’s fared extremely well, hitting the ground running this fall with quality IPAs, an effective entry-level witbier and a brilliant coffee stout. Throw in a stellar tasting room complete with a gargantuan barrel at its center, and you have something special.
Burgeon Beer Co. * | Carlsbad: After gaining experience at Stone Brewing, Rough Draft Brewing and Back Street Brewery, Anthony Tallman united with long-time friends to forge his own business, and it’s been going strong since day one. Built around a smart, modern-day business model combining outside keg sales with regular in-house can releases, this newcomer has built a solid following around an array of multi-faceted IPAs and dark beers. No trend is off limits for them. That said, they’re at their best when they stay true to tradition.
Pariah Brewing | North Park: Some say this Prince-ly purple, dungeon-esque Brewery Igniter spot is no place for beer purists, and while it’s true that Stone and Helm’s Brewing alum Brian Mitchell specializes in beers that go outside the box by incorporating an array of flavorful adjuncts as simple as coffee and orange peel to as oddball as fenugreek and uni (yes, sea urchin), there are to-style gems like Indie Or Bust IPA. But this place is geared to adventurous drinkers and provides an impressive departure from the everyday, even in a town soaked in beer.
Battlemage Brewing | Vista: Role-playing game enthusiasts got a brewery playing to their passions when yet another former Ballast Point duo, Ryan Sather and Chris Barry, teamed to open this testament to the communal power of beers and broadswords. It’s become an ideal backdrop for fans of RPG and tabletop enterprises, but you don’t have to know the difference between a Halfling and a half-orc to appreciate the beers, which flow into rarely charted territory (dark mild, old ale) and come across clean and tasty. Perfect sustenance for a lengthy campaign.
Black Plague Brewing | Oceanside: An operation that looked like it might veer off course at the onset of its journey steered its way into veteran leadership when it contracted former AleSmith Brewing and Mikkeller Brewing San Diego brewer Bill Batten to assist with its fermentation operations. The resulting line-up of beers, including multi-fruited takes on an IPA that’s best on its own, plus myriad other styles, is fun and highly drinkable. The name, plague-doctor motif and black-walled tasting room are strange, but the beer provides a guiding light.
This Year’s Other Contenders: Align Brewing (Miramar), Alta Brewing (Barrio Logan), Chula Vista Brewery (Chula Vista), Circle 9 Brewing (Kearny Mesa), Ebullition Brew Works (Vista), Escondido Brewing (Escondido), Jacked Up Brewing (Escondido), Knotty Brewing * (East Village), OB Brewery * (Ocean Beach), Protector Brewery (Miramar), Rouleur Brewing (Carlsbad), Smoking Cannon Brewery (Ramona), SpecHops Brewing (Vista), SR76 Beerworks (Valley Center), Thunderhawk Alements * (Miramar), Viewpoint Brewing (Del Mar)
Maybe Next Year (Late Additions): California Wild Ales (Sorrento Valley), Deft Brewing (Bay Park), Horus Aged Ales (Oceanside), Northern Pine Brewing (Oceanside), Oeuvre Artisan Ales (Miramar), Savagewood Brewing (Scripps Ranch)
Previous Top-Ranked New Breweries
2016: Burning Beard Brewing (El Cajon), North Park Beer Co. (North Park), Resident Brewing (Downtown), Pure Project Brewing (Miramar), Bear Roots Brewing (Vista), Bitter Brothers Brewing (Bay Ho)
2015: Fall Brewing (North Park), Second Chance Beer Co. (Carmel Mountain), South Park Brewing (South Park), Abnormal Beer Co. (Rancho Bernardo), Duck Foot Brewing (Miramar)
2014: Bagby Beer Co. (Oceanside), Nickel Beer Co. (Julian), Council Brewing (Kearny Mesa), URBN St. Brewing (El Cajon), Toolbox Brewing (Vista)
2013: Rip Current Brewing (San Marcos), Benchmark Brewing (Grantville), Amplified Ale Works (Pacific Beach), Belching Beaver Brewery (Vista), Modern Times Beer (Point Loma)
2012: Societe Brewing (Kearny Mesa), Monkey Paw Pub & Brewery (East Village), Latitude 33 Brewing (Vista)
The journey to the debut of Northern Pine Brewing Company may have taken longer than its owners would have expected or preferred, but after more than a year of hard work, the Oceanside brewpub is set to open its doors to the public this Friday, October 27. Built around a thematic celebrating community, the outdoors and beer, the business has been delayed by permitting and other items outside ownership’s control, but the team made good use of that time, putting finishing touches on a stylish eatery and brewing beers that will be tapped this weekend.
Located on the corner of Horne Street and Civic Center Drive, the brewpub is a joint venture of Northern Pine and the restaurateurs behind popular downtown Oceanside barbecue spot, That Boy Good. The latter specializes in Southern Louisiana-style BBQ and will have a limited menu available during the opening weekend, however, a large kitchen will eventually allow the business to offer its entire menu along with a full suite of catering services. TBG’s original eatery on Coast Highway will soon be converted to a new concept called Miss Kim’s which will serve po’ boy sandwiches, gumbo and some of the classic ‘cue recipes.
Similar to the food plan, the initial menu of Northern Pine beers will be smaller than the eventual ten taps’ worth. A total of six will be available, most of which represent styles that will appeal to a broad variety of palates. The line-up of balanced ales will include Turning Point cream ale, Midnight Walker amber ale (which tastes a bit like a brown ale due to a one-time use of alternative, more roasty grains), a SMASH (single-malt and single-hop) ale brewed with Maris Otter and Northern Brewer hops, Golden Horizon India pale ale (IPA) and Dark Traditions porter. A California common, stout and another IPA are also on-deck.
Northern Pine’s black exterior belies inviting interiors with rows of communal tables flanked on one side by an open brewhouse (that includes components created by the team at Monster Garage, and is setup for near-term expansion), a shanty-like ordering counter for That Boy Good, and a main bar with taps and a metal rendition of the company’s logo built into a wall of logs hand-chopped by the owners. A local artist painted a pastoral mountain range onto the wall. That scene will be used as a backdrop for the bar’s tap list. Additional art, including diagrams explaining the brewing process, can be found in the restrooms, while one of the owners’ shared mottos—let’s get lost—is inscribed on the dining room’s south wall. An outdoor patio will be added to the front of the restaurant at a later date.
Northern Pine’s located at 326 North Horne Street. A date has yet to be set, but ownership is planning an official grand-opening event that will include live music, photo booths, giveaways and more.
In April, I named Northern Pine Brewing Company (326 North Horne Street, Oceanside) as one of the North County work-in-progress breweries I was most greatly anticipating. At the time, I had to admit that there really wasn’t much to go by, but a commitment to helping out charities via their business seemed a good reason for added faith. Recently I had the opportunity to learn more about this operation and am able to provide more detail—of which there’s quite a bit.
The owners of the business, Bobby Parsons, Aaron and Anne Ortega recently signed a lease on a 6,100-square-foot building located on the corner of Horne Street and Civic Center Drive, several blocks east of Oceanside Pier and close to Interstate 5’s Mission Avenue exit. They are currently filling out applications for permits and licenses, but still hope to be up-and-running before the end of 2016. Their newly acquired one-story digs are fairly non-descript, but will be designed to convey a “modern-farmhouse vibe” through natural elements that help to convey the trio’s love of the outdoors.
But Northern Pine won’t be the only business occupying that farmhouse. That Boy Good Southern BBQ Joint, a downtown Oceanside business fostering a downhome Southern motif, will share space with the brewery. This will be a satellite space to the original location, go by the name That Good Boy Po’ Boy Shoppe, and serve menu items that differ from the flagship eatery. Northern Pine plans on brewing beers to pair specifically with that cuisine, and the team’s interior designer will work to incorporate the themes of both businesses for a north-meets-south rusticity.
Bobby and Aaron will handle the brewing for Northern Pine. Both are former Marines, and their devotion to the Corps fueled a noteworthy endeavor in 2012 when they brewed a beer to honor seven fallen Marines. The project was supported by Mother Earth Brew Co., which allowed the duo to brew the beer on their system in Vista. At Northern Pine, they will preside over a six-barrel brewhouse that was built on the Discovery Channel program, Monster Garage featuring former Stone Brewing brewer Lee Chase (now the owner of Automatic Brewing Company and its pair of restaurants, Blind Lady Ale House and Tiger! Tiger! Tavern).
That unique apparatus will be used to produce a 30-deep catalog of beers, spanning traditional and newer American beer-styles. Some initial beers that will be brewed include a cream ale, saison, Czech-style Pilsner, a pineapple dry-hopped India pale ale (IPA) and series of SMaSH beers (single malt and single hop). A bourbon whiskey barrel-aged porter will also find its way into the mix. Currently, annual production is estimated at 600 barrels. Though all early product will be kegged, Northern Pine plans to “aggressively pursue bottling and canning.”
In February, I introduced the world to business-in-planning, Black Plague Brewing. At the time, co-founders John Kilby, Jordan Hoffart, Jarred Doss and Philip Vieira were about to close on a space in Vista in which to house a 15-barrel brewhouse and serve patrons from a tasting room as well as a 2,000-square-foot patio. The selection of Vista seemed sensible given the fact that city is home to more breweries than any municipality in the county other than San Diego. But as it turns out, Black Plague won’t become Vista’s thirteenth brewery. Instead, the business is headed to the city with the fastest-growing brewing scene of any municipality in the county other than San Diego—Oceanside.
Black Plague will be installed in a 12,945-square-foot facility in the Jason Court Business Park on the east side of town halfway between State Routes 76 and 78. But that’s not all that’s changed. Now, the owners are looking to go with a 20-barrel brewing system straight out of the gate. Once that is operative, Vieira will serve as brewmaster and immediately get to work producing the company’s Black IPA and Golden Rye, both of which will be pushed to market in 22-ounce bottles as quickly as possible. Back at Black Plague’s taproom, roughly a dozen beers will be available.
In the past six months, four breweries have opened in Oceanside (Belching Beaver Brewery, Mason Ale Works, Midnight Jack Brewing Company and Oceanside Brewing Company), bringing the community’s total to eight. Black Plague figures to come in as number 9 or 10, depending on when fellow work-in-progress Northern Pine Brewing selects its site and opens. Currently, Black Plague is scheduled to begin producing beer around the end of 2016 or the start of 2017.