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Posts Tagged Oceanside

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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February Events Sampler Flight

Feb 1

In the beverage-industry, they say it takes until March for beer-consumption to rebound to normal levels after the holidays. Good thing San Diego’s beer-slingers didn’t get that memo, because February is jam-packed with a broad array of fun events celebrating local ales and lagers. Check out these standout events, and see a full list on our events page.

February 4 | Sour Saturday & Fourth Anniversary: Squeeze into one of the smallest but coolest beer-bars in San Diego for the ale-equivalent of an acid-drop. Cast your line and reel in a variety of sour beers tapped in celebration of this pier-mounted saloon, eatery and bait-and-tackle shop. | Fathom Bistro Bait & Tackle, 1776 Shelter Island Drive, Shelter Island, 10 a.m.

February 4 | National 2×4 Day: Wyoming-based Melvin Brewing is tapping its award-winning 2×4 imperial IPA (it’s taken top-honors at the World Beer Cup, Great American Beer Festival and multiple Alpha King Challenges) across the country, and Hamilton’s Tavern is where you can taste it and other Melvin hop-bombs. | Hamilton’s Tavern, 1521 30th Street, South Park, 12 p.m.

February 11 | Brewbies Festival: Brewers from throughout Southern California will not only show up in-force to help raise funds for the Keep A Breast Foundation, many of them will bring creatively crafted, pink-hued beers brewed especially for this fest, one of the best in our county each year. | Bagby Beer Company; 601 South Coast Highway; Oceanside; VIP: 12 p.m., General Admission: 1 p.m.

February 11 | Carnival of Caffeination: Like beer? Like coffee? Like beer and coffee infused into a buzzworthy beverage? Then head to this fest celebrating all you hold sacred via top-quality beers from breweries plucked from around the country, and watch as stimulants and depressants go head-to-head! | North Promenade; 2848 Dewey Road; Point Loma; VIP: 11 a.m., General Admission: 12 p.m.

February 18 | Winter Brew Fest: Because winter in San Diego is pretty much like every other season in San Diego from a weather standpoint, this night-time fest won’t center around brawny stouts and strong ales. Come expecting an array of all styles, including SD’s sun-ready IPAs. | San Diego Hall of Champions; 2131 Pan American Plaza; Balboa Park; VIP: 6 p.m., General Admission: 7 p.m.

February 25-26 | 10th Anniversary Beer Fest: For a decade, SD TapRoom has gone big in the bday department, throwing suds-soaked parties over multiple days. The big 1-0 will be no different thanks to 100 specialty beers, including Pliny the Younger and venue-exclusive Boxcar Speedway. | SD TapRoom, 1269 Garnet Avenue, Pacific Beach, Times Vary

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Black Plague taps Bear Roots owner to oversee brewing

Jan 25

Terry Little is in the middle of expanding the nanobrewery he built in the back of his homebrew shop, Bear Roots Brewing (1213 South Santa Fe Avenue, Vista), into a larger operation. That means going from a one-and-a-half-barrel system to a six-barrel brewery and outfitting his cellar with six-barrel fermentation tanks. In addition to this sizable undertaking, he’s recently taken on a new job…as director of brewer operations for another brewery altogether.

That operation is Black Plague Brewing Company (2550 Jason Court, Oceanside) a work-in-progress slated to open later this year in North County. We originally reported on this upcoming business last February, citing Vista as its prospective location and Philip Vieira as the business’ head brewer, but outside obligations have forced Vieira to back out of the brewhouse and Black Plague has since settled in a 12,945-square-foot facility in O-side. The company’s ownership saw securing Little as a way to better ensure brewing goes as well as it can early on.

1347 IPA, a Black Plague prototype beer brewed at Bear Roots Brewing

It started with the Black Plague team (which includes pro skateboarder Jordan Hoffart) simply asking brewing-oriented questions of Little, who, in the spirit of San Diego brewer camaraderie, was happy to share whatever he could. Eventually, they found his assistance so helpful they made him an offer to oversee their brewing program as well as test out their prototype beers on Bear Roots’ system versus Black Plague’s 20-barrel system.

The first of those test-beers, an India pale ale called 1347, was on-tap during last weekend’s first-anniversary festivities. The beer is a cross between a West Coast and East Coast IPA that was hazy and big on fruit character. The palate presented flavors of guava, peach and orange, with the slightest bit of toastiness and a lasting resinous quality in the finish. It was very enjoyable and made this reporter excited for future beers from Black Plague.

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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: Mason Second Son

Dec 30

Second Son Barrel-Aged American Strong Ale from Mason Ale Works

From the Beer Writer: From the moment the owners of the Urge Gastropub family of hospitality venues conceived their foray into the brewing business, a barrel-aging program was a key component. Even before their eventual Mason Ale Works was serving beer from its sister-restaurants’ taps, it was siphoning hearty ales into spirit-soaked oak. They dubbed this slice of the business Mason Snaleworks in light of the extended time it takes for beer to mature and take on wood-borne character. After eight months of patience on the Mason crew’s part, the first bottled Snaleworks release, Mason Second Son, is now available in wax-dipped, 22-ounce bottles throughout Southern California. Labeled simply as an “American strong ale”, it’s a blend of imperial stout and barleywine that pours nearly black and lets off a bold, billowing bouquet rife with scents of sawdust and whiskey extracted from 12-year-old Elijah Craig barrels. Alcohol is big on the nose, but much more subtle in the palate; no small feat considering this monster registers a whopping 14% on the alcohol-by-volume scale. Despite its brute strength, it drinks rather smoothly, cohesively presenting flavors of dark chocolate and coffee with a ton of vanilla and a hint of anise that comes out once the beer reaches room-temperature. It’s a great first-effort that elicits excitement over future barrel-aged offerings from Mason, which will soon have a lot more barrels and space to work with when it moves its primary brewing and aging operations to San Marcos’ Urge Common House venue early next year.

From the Brewer: “First of all, we are pleased as punch with ourselves for the release of our first barrel-aged, Mason Snaleworks release. Second Son was a name we had been throwing around for quite some time, mostly for the enjoyment of the way it sounded and how we associated it with ourselves, personally. Having been born in this particular order in my family, as was Mason co-founder Grant Tondro, I am very aware of the stigma that comes with being a giant pain in the ass and an embarrassment to the family. Our second barrel-aged beer somehow escaped the blemishes often staining the second-born. A barleywine and imperial stout aged in eight bourbon barrels for eight months, blend together so perfectly. It’s rare to see such a complex barrel-aged beer that is so approachable. Rich chocolate, toffee and bourbon notes in the nose finish with soft caramel, toast and slight roast from the coffee. Take heart, at 14% ABV, this sneaky little bugger can drive you to dangerous levels of insanity, but you will fall fast in love with the ferocity with which this child opens its heart.”Jason De La Torre, Head Brewer, Mason Ale Works

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