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Posts Tagged Rancho Bernardo

New chef, menu, cans at The Cork & Craft

Mar 16

Duo of Colorado lamb at The Cork & Craft in Rancho Bernardo

In less than two years, The Cork and Craft has established itself as one of inland North County’s best restaurants. The food and ambience are enough that it would be a draw even without its onsite winery and brewery. Those amenities—particularly Abnormal Beer Company—are tremendous value-addeds, particularly when their wares are incorporated into special pairing dinners featuring guest chefs, vintners and breweries.

C&C opened with adventurous chef Phillip Esteban at the helm. He made such a name for himself, both in RB and at the many offsite events he participated in—that he was hired away by powerhouse bar-and-restaurant entity Consortium Holdings to serve as its culinary research-and-development mastermind. His departure left big clogs to fill at C&C, but current executive chef Scott Cannon has been on the job for three months and is turning out solid cuisine that might even be better suited for the tastes of RB denizens.

Dishes remain intelligent, but are a bit easier for the average diner to get their head around. They’re less fussy but just as flavorful. And in some cases, even more flavorful. A prime example is a seemingly simple salad of raw and grilled endive. It’s the only first-course greenery I’ve felt deserving of must-try status, but it’s perfection on a plate. Spiced pecans bring in a gingerbread-like flavor segueing beautifully with the sweetness of cider-like vanilla-poached pears complement and Moody Blue goat cheese contrasts. On the opposite end of the spectrum is a breakfast-for-dinner starter, seared foie gras over French toast with a fried quail egg and nasturtium. The toast is golden and not the least bit soggy while the edible flowers serve a purpose by lending a touch of balancing bitterness.

A Colorado lamb entrée features nicely cooked chops, but the star of the plate are tender agnolotti stuffed with tender braised shoulder-meat. It’s an edible education in what al dente pasta should feel like. Other dishes like a Hamachi crudo appetizer served with a shishito pepper relish as well as scallops with meaty king trumpet mushrooms (and, oddly, more shishito peppers) lack the wow-factor of the previously mentioned recipes in Cannon’s current canon, but they’re in keeping with fare offered at C&C from day one.

Back on the beer-front, Abnormal is set to release its first two canned beers at a release-party this Saturday, March 18 starting at 11 a.m. at C&C. Both of those aluminum-clad brews are hazy (AKA: New England-style or Vermont-style) India pale ales. The first is New Money IPA, a juicy, 7% alcohol-by-volume (ABV) offering massively dry-hopped with Amarillo and Simcoe, followed by its industrial-strength cousin, Turbidity, an 8.5% ABV double IPA brewed with Mosaic and Idaho 7, that pours thicker than the average hop-bomb. Both beers will be sold in four-packs and dishes from the restaurant’s bar-menu will be available.

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Oceanside’s Horus Aged Ales to feature 100% barrel-aged portfolio

Feb 28

Kyle Harrop of Horus Aged Ales

You may not have heard of Kyle Harrop, but plenty of brewers in San Diego and beyond are familiar with him. A fervent bottle-sharer and festival-goer for more than a decade, he’s made lots of industry-friends—many of whom he met before they entered the brewing game—and is preparing to make his own jump into the pro-ranks with his work-in-progress operation, Horus Aged Ales (4040 Calle Platino, Suite 120, Oceanside). Everything from brewing to barrels to blending, packaging and even the logo will be 100% him. That’s not an unfamiliar scenario in nano-rich San Diego County, but what is unique is that all of Horus’ beers will be barrel-aged.

Harrop says he has solid recipes for IPAs, but his sours and fruited beers have garnered the greatest compliments by the aforementioned industry insiders. From a consumption perspective, he finds the wares of inspirational entities Brasserie Cantillon, Funk Factory, Hill Farmstead and Side Project both delicious and fascinating. Thus, wild, Bretty and buggy brews, mixed-fermentation and spontaneously fermented brews will make up Horus’ portfolio. Those beers will be available at a tasting room in Oceanside’s Rancho Del Oro neighborhood outfitted in a “bird of prey meets Southwestern” motif featuring rustic custom tables, hawk paintings and photographs, and Mexican blankets hand-cut by Harrop’s wife. The entire facility comes in at 3,200 square feet, and provides room for next-phase additions that include puncheons and fouders.

Harrop with Derek Gallanosa during a brew day at RB’s Abnormal Beer Co.

Though his is a one-man operation, collaborations are a big part of the company-culture. Harrop recently completed brew-sessions at New Orleans’ Courtyard Brewery, Pomona’s Homage Brewing, and Rancho Bernardo’s Abnormal Beer Company. The latter yielded a Belgian-style quadrupel conceived by Harrop and head brewer Derek Gallanosa, both of whom are self-proclaimed beer-geeks who are doing well in their professional transitions, thanks in great part to relationships forged in their days as recreational connoisseurs. Harrop recalls many tasting sessions, including a standout evening in a Carlsbad Motel 6 where he, Julian Shrago and Bill Sysak tasted their way through some rare offerings. Shrago has gone on to become one of the most award-winning brewers in the country at Los Angeles’ Beachwood BBQ & Brewing, while Sysak is known the world over for his beer-knowledge and is in the process of building his own interest, Wild Barrel Brewing Company, in a site down the street from San Marcos’ The Lost Abbey. Harrop has stayed in touch with many such ambitious ale appreciators, and has future collaborations lined up with El Segundo Brewing (located in his original home-town), Monterey’s Alvarado Street Brewery, Phoenix’s Wren House Brewing, Miami’s J. Wakefield Brewing, Richmond’s The Answer Brewpub, and Great Notion Brewing in Portland, Oregon. And here at home, he’ll brew an old ale with Rip Current Brewing in San Marcos and multiple beers with a future Vista concern called White Fence Brewing.

When asked where and when beer-fans will be able to taste these collaborations, Harrop says to keep an eye out for upcoming information about an event “like nothing else the craft-beer world has seen before” at which each of the beers crafted by him and his network of allies will be available. As far as Horus’ barrel-aged stock, those will be released in 750-milliliter bottles, numbering anywhere from 150 to 650 total per-batch. Those will go on-sale online and occasionally be distributed to popular bottle-shops. Horus’ first bottled beer, a sour ale, is scheduled to debut at Bine & Vine in Normal Heights.

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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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2016 Recap: San Diego’s Best New Breweries

Dec 13

It’s the final month of the year, and time to reflect on the year nearly gone-by. For me, that means assessing San Diego County’s brewery landscape. That’s what I’ll be doing in a three-part series of posts this week, starting with a look at the plethora of new brewing operations that opened in 2016. More breweries opened this year than any in history. And it’s important to note that more good breweries opened in 2016 than in the past several years. Many tout the double-digit number of rookie fermentation operations added to San Diego’s brewery-count each year, but I’ll be honest and say that the past half-decade has seen too many average-to-subpar businesses join the fold. Sure, some duds opened in 2016, but the same can be said of any food-and-beverage business. The bottom-line is, aspiring entrants into the local suds-scene seem to understand, now more than ever, that they better have good beer if they’re going to compete, and that’s leading to better breweries, from conception to birth and beyond. The following are my picks (in order) for best new breweries of the past 365 days (with the exception of some that were simply too new to be fairly evaluated).

Burning Beard Brewing Company in El Cajon

Burning Beard Brewing Co., El Cajon: Rockin’ beers and rock-and-roll make for amenities worth an East County excursion at this small but well-run spot featuring a variety of beers ranging from Belgians to San Diego-style hop-elixirs to deep, dark stouts and, eventually, fouder-aged ales. Throw in employee exuberance that ranges from the brew-crew to the bar staff, and it’s sort of a holy-grail situation.

North Park Beer Co., North Park: One of the most anticipated new brewery project of the past four years, the brainchild of its namesake community’s proud denizen Kelsey McNair finally came to life. Its former MMA gym home has been transformed into a beautiful, two-story, wood-paneled den of communal enjoyment of beers that are largely sessionable and rely on impressive balance versus belligerent brawn.

Downtown’s Resident Brewing Company

Resident Brewing Co., Downtown: Urban bar and eatery, The Local, is a long-time supporter of the craft-beer movement, but when it added on-site fermentation to its equation, the resulting product was something special. An award-winning homebrewer-turned-pro is pumping out some of the bolder, ideally hopped West Coast-style beers of the rookie-class while bringing flavor with myriad other styles.

Pure Project Brewing, Miramar: If a wide array of easy-drinking beers—crisp to full-bodied, clear to hazy, fruited to (GABF medal-garnering) barrel-aged—weren’t enough reason to become enamored with this, the first brewery to test out the Brewery Igniter ready-to-brew model, the fact it’s a generous One Percent for the Planet business is enough to pull the wishy-washy off the fence.

Bear Roots Brewing in Vista

Bear Roots Brewing, Vista: A small homebrew-supply store opening a three-barrel nano-brewery with a bar that takes up half its shop…sounds risky if not ill-advised, but a husband-wife duo have not only made it work, but amassed such a cult-following behind a varied beer line-up that includes a tasty cookie-inspired dessert beer that they’re looking at growing their baby to papa-bear status in 2017.

Bitter Brothers Brewing Co., Bay Ho: The first brewery to open in 2016 has done well for itself, producing a solid line-up of hoppy beers offset by a number of English-style malt-driven styles and “candy-bar” beers. Further refinement of its wares in the coming year should keep this operation on its upward trajectory, as should fun, well-done quarterly beer dinners in its tasting room.

It’s important to note that, in previous years, a half-dozen picks for best new brewery would have been excessive. This year, I could have added another two or three rather easily. The following are those that missed the cut, but never before has the division between the best and the rest been so slim. Cheers to that!

This Year’s Contenders: Culver Beer Co. (Carlsbad), Guadalupe Brewery (Carlsbad), Kensington Brewing Co. (Mission Valley), Little Miss Brewing Co. (Miramar), Longship Brewery (Mira Mesa), Mason Ale Works (Oceanside), Midnight Jack Brewing Co. (Oceanside), Mikkeller Brewing San Diego (Miramar), Oceanside Brewing Co. (Oceanside),

Maybe Next Year: Burgeon Beer Co. (Carlsbad), Eppig Brewing Co. (North Park), Knotty Brewing (East Village), OB Brewery (Ocean Beach), Thunderhawk Alements (Miramar)

Previous Top-Ranked Breweries

2015: Fall Brewing Co. (North Park), Second Chance Beer Co. (Carmel Mountain), South Park Brewing Co. (South Park), Bay City Brewing Co. (Point Loma), Abnormal Beer Co. (Rancho Bernardo), Duck Foot Brewing Co. (Miramar)

2014: Bagby Beer Co. (Oceanside), Nickel Beer Co. (Julian), Council Brewing Co. (Kearny Mesa), URBN St. Brewing Co. (El Cajon), Toolbox Brewing Co. (Vista)

2013: Rip Current Brewing Co. (San Marcos), Benchmark Brewing Co. (Grantville), Amplified Ale Works (Pacific Beach), Belching Beaver Brewery (Vista), Modern Times Beer (Point Loma)

2012: Societe Brewing Co. (Kearny Mesa), Monkey Paw Pub & Brewery (East Village), Latitude 33 Brewing Co. (Vista)

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Mason Ale Works hires new brewmaster

Nov 1
The site of Urge Common House in San Marcos' work-in-progress North City development

The site of Urge Common House in San Marcos’ work-in-progress North City development

In its short life-span, the only brewmaster Mason Ale Works has ever known has been Mike Rodriguez. A veteran brewer with years of experience at Boulevard Brewing and Port Brewing Company/The Lost Abbey, Rodriguez was a logical choice to get Mason (the in-house brewing arm of the 3LB Restaurant Concepts family of venues that includes both Urge Gastropubs and Brothers Provisions) constructed, operational and churning out beer both for distribution and barrel-aging. Today, 3LB announced that Rodriguez has resigned to pursue a new brewery project in Santa Cruz, California.

In hiring someone to replace Rodriguez, Mason Ale Works’ owners have taken a rather familiar route, hiring another former head brewer from Port/The Lost Abbey, Matt Webster, to be its new director of brewery operations. Webster will head all brewing at 3LB’s upcoming Urge Common House, a 21,000-square-foot venue in San Marcos’ North City development that will include a 15-barrel brewhouse. He will also oversee brewing operations at the original Oceanside brewery within Urge Gastropub and Whiskey Bank. Day-to-day brewing in Oceanside will be the responsibility of Jason De La Torre, who has been promoted from within to the role of head brewer.

Construction of Urge Common House in San Marcos is progressing nicely

Construction of Urge Common House in San Marcos is progressing nicely

Mason Ale Works debuted its beers in late 2015 and has since secured Southern California distribution of its kegged and canned products via Stone Distributing. Much of the decision to expand brewing and cellaring capabilities via the Common House location was to keep up with demand while providing the ability to expand distribution sooner than later.

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