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Posts Tagged Ocean Beach

Q&A: Jade Malkin

Feb 14

Co-owner, Little Miss Brewing

Last year, Little Miss Brewing debuted in Miramar. Though the brewery has a tasting room built into it, that wasn’t part of the original business-plan. Owners Jade and Greg Malkin, bar-owner transplants from Arizona, intended to keep that purely a production-facility and construct satellite tasting rooms with an activity-fortified bar atmosphere in which to introduce their beers to the public at-large. The couple is currently at work on the first two of those venues, which are located in Normal Heights and Ocean Beach. We recently spoke with Jade to get a better idea of what to expect when those spots open later this year. Read more »

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Beer Touring: OB Brewery

Feb 8

It took more than three years to open, standing as a three-story enigma on the western end of Newport Avenue. But OB Brewery (5041 Newport Avenue, Ocean Beach) finally debuted with the bang of fireworks last Independence Day weekend. When conceived, there was only one other brewery in town, the southernmost porthole of local brewpub chain Pizza Port. Now, this sister-business of craft-beer early-adopter Newport Pizza and Ale House is one of seven brewery-owned venues within a half-mile of each other…and that doesn’t even count the recently opened Voltaire Beach House and its on-site tasting room for Santa Clara-based Golden State Brewery, or beer-centric businesses like Bar 1502, Wonderland, Raglan Public House or The Joint. Competition for imbiber interest is fiercer than ever, and it would seem the neighborhood’s namesake brewery is ill-equipped to put up much of a fight.

The major appeal of OB Brewery is its triple-decker architecture. The venue provides three unique environments in which to relax with a cold one, be it house-beers or ales and lagers from guest taps. As one would expect, the most popular of those options is an open-air, tiered deck on the top-floor providing fantastic views of the ocean and the eclectic mix of comers-and-goers on Newport…at least during the sunny season. Of late it’s been far too cold for this choice value-added to factor in, requiring beer-quality to carry the day. After a recent visit, I feel comfortable venturing the theory that OB Brewery’s scarce patronage is directly attributable to its lackluster wares.

The house India pale ale (IPA), Hop On Board, was low on carbonation and had competing notes of pine, kumquat (odd, but not off-putting)…and butter. The latter is an off-flavor associated with the presence of diacetyl. An oatmeal stout started off nice and coffee-like but quickly devolved into an ashy finish that was like kissing a chain-smoker. A red IPA had no nose to speak of, but did exhibit some tea-like hop notes on the palate. If anything, it came across as an amplified version of an English-style extra special bitter (ESB). The beer with the most redeeming qualities was Roll Wit’ It, a Belgian-style witbier that had plenty of trademark citrus character plus a touch of earthy notes from the addition of coriander. It will do well with the Blue Moon and Shock Top crowd—something an OB watering hole must consider—but a legitimate San Diego beer experience requires mastery of more than a lone wheat ale.

Were this superiorly cool venue to touch-down in a community under-served from a craft-beer perspective, it would fare much better. The same would be true if this business could have taken less than an entire high-school career to open. But smack-dab in the heart of current-day OB, a neighborhood that is, frankly, over-saturated with local beer options at present, the odds of this place competing (even against its parent business), much less emerging victorious, are rail-thin.

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Kilowatt West opening in Ocean Beach

Jan 24

Kilowatt Beer Co.’s Ocean Beach tasting room on Cable Street

Though a last bastion of quirk versus a hotbed of commerce, Ocean Beach now rivals most San Diego communities when it comes to craft-beer. The out-there community is now home to two brewing facilities, satellite tasting rooms owned by five local brewing companies, and a restaurant sporting a tasting room supplied by an out-of-town brewery (Santa Clara’s Golden State Brewery). That’s a lot of beer, especially for such a small neighborhood. Four of those satellite operations are situated on one block (and it’ll be five once Little Miss Brewing goes live later this year). But of them all, the space best-suited for its OB environs is the one that officially opens to the public this Friday, January 27Kilowatt Beer Company (1875 Cable Street, Ocean Beach).

In bringing the second-coming of his Kearny Mesa-based interest to Ocean Beach, owners Steve Kozyk and Rachel Fischer aimed to celebrate the community’s artistic side in tandem with their own. Kozyk is a lighting aficionado and black-light artist whose mastery of illumination transformed his original tasting room into as much a feast for the visual senses as a place to grab a cold one. That was his MO when pondering a second-location, and taking over a 1,800-square-foot motorcycle-repair shop a half-block off Newport Avenue provided him a large—and rather perfect—canvass with which to work.

Upon approach from any direction, patrons will spy multiple artistic touches, the most prominent of which is a host of murals from multiple artists painted on the exterior walls. Out front, Kilowatt’s light-bulb logo casts a rainbow array of beams onto a motorcycle rider, an iconic holdover that has graced the wall bordering the business’ front patio for years. Kozyk and Fischer kept it as a nod to neighbors who begged them to not to paint over it. Meandering down the alley on the building’s south-side, one is treated to murals of a titanic wave, flora sprouting ingredients used in the brewing of Kilowatt’s beers (e.g., hops and cacao pods), and UFOs scouring the earth for hops to fuel the powers of mythical goddess “Kohatu the Hop Abductor”. (Check with Kozyk for the full-story on that mysterious character.)

Like a number of the artistic touches at “Kilowatt West”, the ingredient mural is a nod to famed black-light artist, Clint Cary, AKA: The Space Man of Ocean Beach. In addition to being a progenitor in his area of artistic specialization, Cary, an OB resident, was famous for his claiming to have been abducted by aliens in the mid-‘40s. Kozyk has scored some of Cary’s original pieces on lease from his estate, and plans to have them locked up but in full view in the main sampling space in the near-future. That area consists of an L-shaped bar with 24 taps arranged in a wavy pattern against a steel sheet engineered to change colors on command. Bright green, orange and teal are painted on walls which will soon showcase a regularly changing assortment of art. Kozyk initiated such an art program at his original brewery, but found it challenging. Given the number of local artists who call OB home, he is confident it will be easier to curate sufficient creative stock there. That goes for contracting local graffiti-artists to have their creative way with Kilowatt West’s bathrooms, and securing pieces to grace a black-light lounge in the back-portion of the venue. That area will include a “life-size” Lite-Brite setup that’s six-feet-by-five-feet and uses plastic water-bottles filled with colored H2O as pegs and a design painted in clear black-light paint running the length of the back hallway.

The front of the building will soon sport a large bulb-lit carnival-meets-old-Vegas metal Kilowatt sign Kozyk has outfitted with LED technology. Even without that component, the front-patio is well-branded thanks to fencing plasma-cut to show-off elaborate Kilowatt-artwork hand-drawn by Kozyk’s mother, an artist in her own right. Taped lighting will allow that sign to shine brightly in an array of hues. That same color-control will extend to the Kilowatt sign and the lighting on the patio itself.

And for those who’ve frequented Kilowatt’s original tasting-room and missed the presence of a VW bug coated in Kilowatt-themed paintings (another product of Mother Kozyk’s creativity), it figures to find a home in OB. Could there be a more fitting mascot of sorts? Kozyk says it’s another example of something he and Fischer felt was of the utmost importance in coming to OB—“bringing something vastly unique to a vastly unique community.”

Additional reporting by Katie Conner

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New look, spirits & ciders for Belching Beaver

Jan 17

North County’s Belching Beaver Brewery has spent much of the past two years focused on a multi-pronged expansion that’s seen it open a headquarters and production facility in Oceanside, brewpub in Vista and tasting room in Ocean Beach. Now that those pieces are in place, the company is ready to shift its attention to a new slate of rather large undertakings.

The first of those initiatives is a brand refresh. The company will roll-out its new logo in March, but West Coaster has been granted a sneak-peek at it as well as packaging and advertisements the new design will grace. The new mark represents a paring down of the original beaver. Now his head carries the day surrounded by arched typography. Together, these elements provide a circular visual that should work for the brand from a utilitarian placement standpoint.

As far as packaging goes, 22- and 12-ounce bottles, plus the cardboard holders for the latter, give the beaver back a bit of body. Each beer-style features graphic elements pertaining to the liquid inside. The refresh is the work of Belching Beaver artist Tyler Soule. Owner Tom Vogel brought him on specifically for this job and told him to “have some fun”. It would appear he did just that.

Also having fun will be Peter Perrecone, the brewer in charge of Belching Beaver’s barrel-aged sour-beer program. Vogel says the company is adding fermentation capacity by installing a pair of 60-barrel oak foudres at its original brewery on Park Center Drive in Vista. If all goes as planned, Belching Beaver will release new sour ales on a monthly basis.

But that’s far from all. The company is also taking steps to get into both the spirits and cider business. Vogel has been pushing for the former for years, while the head of his brewpub, Thomas Peters, has wanted to experiment with the latter. The decision was made to explore both last year. Vogel expects the spirits to come on first, with vodka as its introductory product, followed by whiskey.

Liquor and cider production will take place at the original Vista brewery, which will be gutted and reconfigured. Much of this was motivated by Belching Beaver acquiring the space next-door to that venue. In addition to mechanical and storage upgrades, expect a redesigned, upgraded tasting room.

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Beer of the Week: Pizza Port Shark Bite Red Ale

Jan 13

Pizza Port has canned its iconic Shark Bite Red Ale in celebration of the company’s upcoming 30th anniversary

From the Beer Writer: When I first heard Pizza Port was about to hit the big three-oh(-where-did-all-the-time-go?), I could hardly believe it. Though brewing operations began at the family-owned SoCal chain’s flagship Solana Beach brewpub in 1992, it’s been slinging pies and Beer Buddies since 1987. Through it all, the concept has stayed true to the humble vision of brother-and-sister team Vince and Gina Marsaglia: provide a dependably fun and inviting place for people to enjoy themselves over pizza and house-made beers. Simple pleasure is the theme of the organization, which has grown to include a formidable quintet of “Port Holes” reaching from Ocean Beach to San Clemente, including a large-scale, production facility-equipped brewpub in Carlsbad’s Bressi Ranch community. Along the way, a boatload of awards have been lavished on the multifaceted interest’s beers, and numerous members of its brewing team have gone on to starring roles at breweries across Southern California. Its an impressive evolution that, from a beer-perspective, all started with a hoppy offering that was far ahead of its time and helped define San Diego’s lupulin-driven brewing style: Pizza Port Shark Bite Red Ale. When it came time to can a beer in celebration of Pizza Port’s 30th anniversary, this mainstay of its extensive and impressive canon was a no-brainer. Piney in its hop profundity (especially for the time-frame in which it debuted) and nicely bolstered by a toffee-like yet dry malt-body, this beer is a piece of San Diego brewing history that has endured based on the tenets of good taste and craftsmanship. Each of the company’s brewpubs will hold release parties for Shark Bite on Tuesday, January 17, where six-packs of the beer will be available for purchase. Additionally, Pizza Port will hold festivities (details to be announced) to celebrate 30 years in business at its Solana Beach location the last weekend of March, shortly after its official anniversary on March 23.

From the Brewer: “Shark Bite Red was the first beer we made. I wanted to do a red instead of an amber, probably because I had a red ale at Callahan’s Pub and I liked it more than amber ales. It has more crystal-malt flavor. Before making that first batch, I was so excited about the our seven-barrel system, that I decided to go inside the brew-kettle and have a couple of beers. I ended up just sitting there and falling asleep, then waking up and not knowing where I was. We actually had to throw away the first batch of Shark Bite we brewed. Somebody hooked up the thermocouple backwards and we didn’t know, so it cooled the yeast down and the beer didn’t ferment. It tasted like motor oil. Other than that, there aren’t many weird or funny stories. I just made beer and people drank it. There were no guidelines, but even if there were, we didn’t read them. We were just making beer…beer we liked.”Vince Marsaglia, Co-owner/Brewmaster, Pizza Port

 

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