Back in March, we introduced you to key personnel from Viewpoint Brewing Company (2201 San Dieguito Drive, Del Mar), Charles Koll and Gunnar Plantar. The former conceptualized the business and brought on the latter to lead the kitchen, but both are chefs with white-linen backgrounds. Over the past four months, they’ve been busy putting finishing touches on their brewpub (Del Mar’s first-ever beer manufacturer), which included hiring a head brewer. Not surprisingly, that individual, Moe Katomski, amassed years of chef experience before transitioning to the fermentation industry via a job with Vista’s Bear Roots Brewing. As soon as next week, the general public will be able to see what this trio of toques has been working on when Viewpoint opens its doors.
The opening has been a long time coming—more than three years, in fact. Having recently toured the space, that time was put to good use. Viewpoint is in a simultaneously great and not-ideal location. Located across the San Dieguito Lagoon from the Del Mar Fairgrounds, it is highly visible and should receive plenty of patronage, not only from San Diego County Fair and Del Mar Racetrack visitors, but Del Mar residents, in general, and walkers on the trail abutting Viewpoint’s shaded outdoor patio. The latter area is outfitted in a mixture of concrete and artificial turf, with live-edge, wooden communal tables and banquettes with tabletop fire features, as well as large, open, globe-shaped swings and corn-hole setups. These contemporary SoCal environs are particularly inviting and will surely inspire would-be exercisers to sit a spell and shift from calorie-burning to consumption.
Those dropping in by car might find themselves a little less enamored rolling into a parking lot that, with Viewpoint’s industrial roots fully exposed (perhaps to too great an extent, aesthetically), doesn’t appear to house a restaurant. The front door is small and inauspicious, but upon stepping through it, guests figure to be glad they did. While not as luxurious as the patio, the main dining room is neatly situated and comfortable. A zig-zagging bar gives way to two high-top communal tables and additional bar-seating bordering Viewpoint’s fermenter tanks. Roll-up garage-style doors provide access to the outdoor area as well as a pair of Skee Ball tables, further increasing the family-friendly aspect.
Viewpoint’s license allows for sale of guest beers to supplement a selection of house brews currently coming in at five. Katomski’s wares include a single-malt-and-single-hop (SMASH) beer made with Maris Otter and Chinook hops, a rye IPA with Red X malt that lends a chocolate-like character washed away by a dank finish, and a light-bodied Belgian-style saison that’s herbaceous and lemony with a hint of bubble gum. There is also a pair of pale ales. The first, Pleasant Surprise, was the initial beer run through Viewpoint’s 15-barrel system and didn’t turn out exactly as planned, but is not without its charms. Built on a Kölsch-recipe base with minimal infusion of Chinook hops for bittering, it may actually be a big hit with Del Martians. The second go at that beer is big on citrusy Mandarina Bavaria hops and a much more successful iteration in Katomski’s opinion. That recipe is now set in stone.
Drinkability and approachability were strived for and achieved with Viewpoint’s first beers, but Katomski also plans to follow some suggestions from Plantar, who regularly turns him on to exotic ingredients from the culinary world. For now, he’s fighting the urge to get “too crazy” and that seems a good game-plan for a community that has yet to have much exposure to craft beer.
With so many cooks in the kitchen, one might expect a for-chefs-by-chefs menu that’s overly extensive and out of control. Viewpoint’s is relatively brief but offers variety, including an assortment of appetizers that includes riffs on poutine and Jidori chicken wings served by the dozen with house sauces, charcuterie, salads, sandwiches, entrées (steak frites, salmon) and desserts. Beer and its ingredients make it into accoutrements such as a hop vinaigrette and milk stout demi-glace. Then there’s a rare first for the local beer scene, a beer-and-food flight wherein three of Viewpoint’s beers are served with a trio of pretzel bao buns stuffed with ingredients selected to match their liquid counterparts.
Following its debut, Viewpoint will be open seven days a week. From 11 a.m. to 4 p.m. it will operate as a tasting room offering light bites, before converting to a full-on restaurant from 4 to 11 p.m.
Back in May, I broke the news that a business by the name of Little Miss Brewing (7949 Stromesa Court, Miramar) was building its brewery in Miramar. It was exciting news for me, as it was going to be located right down the street from my office at AleSmith Brewing Company, and headed by Joe Liscia, an ex- Green Flash Brewing Company brewer and part-time pint-slinger at (my new employer) Societe Brewing Company. There was just one hitch—Little Miss’ owners weren’t going to install a tasting room at the brewery. Fortunately, Liscia was able to effectively communicate how important an on-site sampling component is to a brewery, particularly one located in a heavily toured part of San Diego County.
When I visited Little Miss a couple of weeks ago, it looked put-together and unique. A cinder-block, L-shaped bar with the wing of an ancient flying-machine hanging above conveys a bunker-like motif. On the opposite side of the room, keg seats are situated around long tabletops that cleverly lift up to the wall, Murphy bed-style, during brewing hours. I was surprised when Liscia told me he had to throw the whole thing together, scouring eBay for World War II memorabilia and other items to fill the place out. It’s pretty commendable, considering he had to simultaneously get first-draft beers ready. The fact that those beers are quite enjoyable makes it more impressive, still.
Little Miss’ tasting room is equipped with 10 taps, but when I stopped by, only half were hooked up to kegs. I started with a pair of SMASH pale ales. SMASH stands for single-malt and single-hop, describing the ingredients used to make such beers. While single-hop beers have been popular for years now, SMASH recipes are mostly the domain of homebrewers currently, so it was nice to have a couple in a pro-setting. SMASH beers provide a fine opportunity for drinkers to get to know individual ingredients. Liscia’s SMASH pales were hopped with Cascade and Galaxy, respectively. The former’s citrus character presented most closely as grapefruit, while the latter offered more complex flavors of lemon and passionfruit plus a slightly more assertive bitterness on the finish.
Another pale, New Deal, was perhaps the least-satisfying of the bunch. It tasted nice enough, but could benefit from more hop-presence. It was simply too mild from a botanical standpoint and came across a tad sweet on the malt-side as a result. But the hop-malt balance on Little Miss’ Helldiver IPA was right-on. Maybe it’s the Sazerac kick I’ve been on since a recent trip to New Orleans, but the aroma reminded me of Peychaud’s bitters. Zesty and citric, it was probably a romantic interpretation anybody else would have described as “lemony”, but work with me here. The beer is 6.5% alcohol-by-volume and hopped with Zythos, Centennial and El Dorado. That last one is all-lemon and complemented nicely by the earthiness and stone fruit-esque elements of its partner-hops.
I finished with a freshly tapped, light-bodied porter that was big on cola notes with a roasted almond nuttiness to it. Brewed with chocolate and cacao nibs, it even had a faint hint of herbal tea essence. At 4.7% ABV, it’s in the low range, just like all of Little Miss’ current beers. Liscia expects to brew higher-ABV offerings relatively soon, but recently debuted a sessionable Belgian-style witbier brewed with ginger and orange-peel, and has a Berliner weisse on-deck. He’s also been working with the roasters at Swell Coffee Co. to make a java-infused version of the porter.
Little Miss’ ultimate goal is to open multiple tasting rooms throughout San Diego. It was a snag with the first of those in Normal Heights that prompted ownership to go ahead with the brewery tasting room. Though done out of necessity, it was done well, and a visit there is a pleasant introduction to Miramar’s newest brewery. Oh, wait…Thunderhawk Alements opened over the weekend. Make that Miramar’s second-youngest new brewery.
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.”