From the Beer Writer: When the team at Del Mar brewpub Viewpoint Brewing fell behind on their plan to brew a beer in honor of Oktoberfest, they picked themselves up and focused on a celebratory period they were plenty ahead of, the holidays. When brainstorming on an ingredient that would be appropriate from Thanksgiving through Christmas, they decided on the humble yet flavorful cranberry. But rather than make some flimsy, indiscernible “fruit beer”, they aimed to make something complex and unique, selecting a Belgian-style farmhouse ale as the base style and augmenting it with the fruit of the bog. Enter the hilariously named Viewpoint Cranbarely Sauced. With a French saison yeast strain bringing in huge floral, citrus fruit character in the bouquet and palate, this 7% alcohol-by-volume beer comes across tasting like blood orange with hints of anise and lemon thyme in the front, cranberries (sans their inherent tartness) in the middle, with a bone-dry finish leaving a lasting grapefruit pith bitterness in its wake. It’s a very interesting beer that is perfectly suited for the holiday season and unlike anything else in San Diego County.
From the Brewers: “The idea came about while (Viewpoint founder) Charles Koll was talking to chef Nathan Lingle from L’Auberge about the holidays just before San Diego Beer Week. We were hoping to do a collaboration with him for our grand opening but the timing didn’t work out, so we decided to collaborate on a beer for the holidays. While talking about the many different flavors that reminded us of the holidays, cranberry was universal. Charles and I talked about using our French-saison recipe because it has earthy pepper notes that would complement the tartness of cranberries. To add to the overall balance of the beer, we added some Red X malt to the base recipe for more sweetness and a little darker color. Chef Nathan came in to brew the beer with us and we discussed the best way to make the cranberry sauce. Because we added sweetness with the grain bill, no sugar was used while making the sauce. Instead, Nathan made a fennel stock and that was the liquid used to reduce the fresh and dried cranberries. We used about 10 gallons of the cranberry sauce and later added fennel pollen for aromatics, like a dry-hop addition. The Cranbarely Sauced French saison is beer-forward with the cranberry coming at the finish. The fennel is sudden and comes more on the nose. The goal was to keep beer in the foreground and have the other flavors play a complementary role.”—Moe Katomski, Head Brewer, Viewpoint Brewing Company
Artistic expression inspires artistic expression, and it isn’t limited to visual and aural art. In the case of three alumni from San Diego State University’s Business of Craft Beer certificate program, a logo from one of their favorite bands inspired the name of their upcoming beer-making business. Specifically, the 13-point lightning bolt bisecting the skull in a classic Grateful Dead logo. It gave them the idea to name their interest 13 Point Brewing Company (8035 Broadway, Lemon Grove) because when visiting their tasting room, the owners want you to experience some of the feelings you would have at a Grateful Dead show. In their words, that equates to “a heartfelt, welcoming sense of community, great music and one hell of a good time.”
It was a more straightforward form of inspiration that launched the idea for 13 Point. Two of the company’s founders ended up in bar-stool conversation with employees from Ballast Point Brewing during the 2014 edition of San Diego Beer Week. After hearing about the brewers’ daily work, Bob Frank and Robert Bessone turned to each other and asked themselves why they weren’t crafting ales and lagers for a living. Fast-forward to present day and they’re in the process of constructing the first brewery ever sited within the city of Lemon Grove.
When asked why they selected uncharted territory, they say they look forward to benefiting from the press and attention of being the community’s first manufacturer of homegrown beer. They also cite being well received by both the City of Lemon Grove and the sheriff’s office. And because of the support of City staff in particular, who helped 13 Point’s ownership propose a legislative provision to City Council, the business will be able to sell cans, bottles and crowlers from their tasting room for off-site consumption.
Ownership says it will be anywhere from four to nine months before 13 Point opens its doors. When it does, the tasting room will provide an open view of the brewery, which will include a seven-barrel brewhouse with three fermenters. That setup will allow for production of roughly 1,000 barrels of beer per year, but they intend to regularly add fermentation vessels to eventually maximize output at 2,500 barrels annually. On the brewing front, drinkability will be the primary focus, even with larger beers like a vanilla porter called Ol’ Nessie, which will be brewed using whiskey-soaked vanilla beans.
Earlier today, the City of San Diego invited local brewers to take part in a ceremony honoring them and their organizational backbone, the San Diego Brewers Guild, when District 6 Councilmember Chris Cate officially declared November 7, 2017 as “20th Anniversary of the Brewers Guild Day” in San Diego. Receiving a City of San Diego proclamation is a celebratory event; a moment where the City pauses to recognize the positive work of influential organizations like the San Diego Brewers Guild.
“In its 20-year history, the San Diego Brewers Guild has played a crucial role in elevating and promoting San Diego’s craft-beer industry to become America’s capital of craft,” says Ian Clampett, deputy chief of staff and policy director for councilmember Cate. “By creating a platform to bring awareness and attention to all local craft breweries, the Guild has helped the industry expand to new heights with now 130 breweries operating county-wide and generating nearly one billion dollars in economic impact in 2016. The Guild has also been effective in advocating for legislation that protects this local manufacturing industry and ensures its ability to continue creating good-paying jobs for San Diegans.”
Cate and his staff have been a long-time supporter of local brewing companies. Though the majority of his work with local breweries is with those within his district, which includes Kearny Mesa, Miramar, Mira Mesa and Sorrento Valley, he is aware of the positive economic and job-creation impact breweries throughout the city and the rest of the county.
“Local breweries have created places of gathering and community throughout District 6, revitalizing areas traditionally seen as solely commercial or industrial,” says Clampett. “The Miramar neighborhood has been nicknamed ‘Beeramar’ and is now a regional and global attraction given [its] large number of world-class, award-winning breweries. With more than 30 breweries located in District 6—the highest concentration in the City of San Diego—craft beer has become an intrinsic part of the community fabric that makes this area of San Diego truly special.”
The timing of the proclamation was planned to coincide with San Diego Beer Week, a ten-day span during which hundreds of beer-related events and promotions take place throughout the county. Beer Week runs throughout Sunday, November 12.
“The Guild’s Beer Week is the largest annual event and attracts thousands of visitors from across the globe to sample San Diego’s thriving craft-beer scene. Through this event, local brewers are provided the unique opportunity to expand their reach and showcase their products to San Diegans and visitors alike,” says Clampett. “Furthermore, the Guild is fulfilling its mission to be a community partner by currently working with Councilmember Cate and the University of California, San Diego to explore opportunities to repurpose spent grain as a renewable energy source that can help the City of San Diego reach its climate action goals and eliminate landfill waste.”
Says the councilmember’s communications manager Rebecca Kelley, “The proclamation is an official City document signed by the Mayor and full City Council. It means that the Brewers Guild is part of San Diego’s history.”
Each month, we present several best-bet local beer-related events for the following 28 to 31 days, but as we all know, November isn’t any normal month in America’s Finest City. It’s the month that houses San Diego Beer Week (SDBW), a ten-day span encompassing literally hundreds of events. So, we’re doing things a little different this month, providing a little insight on some of the biggest and most unique happenings taking place from November 3-12. Enjoy, but don’t forget to check out other goings-on via our events page and the official SDBW website.
Friday, November 3
Saturday, November 4
Sunday, November 5
Monday, November 6
Tuesday, November 7
Wednesday, November 8
Thursday, November 9
Friday, November 10
Saturday, November 11
Sunday, November 12
North Park-based Eppig Brewing Company opened strong amid last year’s San Diego Beer Week festivities. In the 12 months that have passed, the company has drummed up a solid following, gaining a stellar reputation as one of the finer lager-brewing operations in the county. That reputation and patronage have emboldened Eppig’s owners to open a second location, a satellite tasting room at 2817 Dickens Street in Point Loma.
One look at the space—a brand-new, contemporary building overlooking a yacht-filled harbor with an unimpeded view of downtown San Diego—is all it takes to understand why it was highly coveted by other local breweries the Eppig’s eventually outbid. The facility comes in at 1,200 square feet. It is outfitted with six roll-up garage doors, an L-shaped bar that will serve from 20 taps, and a small, 600-square-foot area for indoor imbibing.
Considering a lack of optimal tasting-room space at its original location is one of the reasons ownership selected this mode of expansion, one might wonder why the new sampling space doesn’t offer more interior seating, but it is purposeful. Eppig’s new spot includes a wrap-around patio that comes in between 2,400 and 3,000 square feet, and the owners want to encourage patrons to enjoy outdoor seating that will include a shaded front patio, a drink rail overlooking the docks and, eventually, a fire-pit area. The outdoor areas will be equipped with natural-gas space heaters and two of the garage doors will be equipped with order access to the bar. Says co-owner Stephanie Eppig, “We are well known for making styles of beer that are great for enjoying outdoors, and now we have the venue to go with them.”
Beers will be available for consumption on-site as well as to-go in crowlers. Also available will be sandwiches, wraps, chips and salsa, and cheese platters prepared offsite by a local chef. No seafood will be offered as Eppig and company feel local eateries such as Mitch’s Seafood and Point Loma Seafoods have that covered, and they want to be respectful of their new neighbors. Customers will also be permitted to bring their own food.
Despite being bordered by an ocean, this is the first brewery-owned property to offer a waterfront drinking option of this nature. Events that make use of this unique natural amenity, such as al fresco yoga sessions, are in development. But first, the team will focus on getting open. They are currently awaiting final permitting so that the final phases of construction can be completed. If all goes as planned, the business will debut to the public in November or early December.