From the Beer Writer: These days, brewers are here today, at another brewery tomorrow. Next thing you know, the brewer at your local fermentorium is some new guy who came in and is picking up the pieces while trying to carve out a niche for themselves. But when there is overlap and the reins to a brewhouse are handed over properly, it typically works out for the best. It also creates a scenario where both regimes can collaborate on a creation, as is the case with this week’s featured beer: Freshly Arrived Triple IPA. It is the work of current Abnormal Beer Co. head brewer Nyle Molina and his predecessor Derek Gallanosa. The latter recently departed to help open a new business in the Sacramento area, Moksa Brewing, but before doing so he and his assistant-turned-headman decided to cook up a triple IPA (an India pale ale coming in at or above 10% alcohol-by-volume) for Pliny the Younger season. The result is this graceful juggernaut of a beer, which smells of mangoes and citrus, tastes so much like oranges that one would expect to encounter pulp, and ends with a semisweet but dry and slightly alcoholic note similar to high-proof rum, giving it an almost island-cocktail character. It makes for a delicious way of simultaneously saying good-bye and hello with equal parts fare thee well. Read more »
There are plenty of reasons you may have already heard about Beach Grease Beer Co. Aside from having a website and social-media presence, the company has sales feet on the street and, as a result, has had beer on tap at roughly 50 San Diego County accounts over the past three weeks. That initial offering is Surf Reaper Golden IPA. But this interest has been mostly a mystery to those in the local brewing scene and easily the business I’ve been asked about the most over the past several months. Finally, there are answers and details about this upcoming entrant into North County’s fermentation field. Read more »
The collection of artisanal producers in the pair of business parks near the corner of Miralani Drive and Camino Ruiz in Miramar already interact like partners. Home to four breweries, two wineries and a sake brewery, this is the most craft-saturated ultra-micro locale in all of San Diego County. And soon it will welcome its first actual partnership—a trio of businesses sharing a 3,500-square-foot space with a collective mindset and completely unique, hand-forged consumables. Lost Cause Meadery, Serpentine Cider and The Good Seed Food Company comprise this hand-in-hand threesome, all of which are on pace to open at different points within the month of October at 8665 Miralani Drive, Suite 100.
While they were searching for a site for their meadery, Lost Cause founders Billy and Suzanna Beltz met and hit it off with Serpentine headman Sean Harris at a brewery event. The entrepreneurs stayed in touch and, two months later, Harris asked if the Beltzes would like to join him and chef Chuy De La Torre as a third tenant in the space they intended to share. The marrieds followed in the footsteps of De La Torre, formerly the chef at Rancho Bernardo’s Urge Gastropub, and signed on. To a person, the quartet believe they are in the perfect geographical situation. This pertains to their individual facility, where all of their wares will appeal to artisanal-minded locavores, as well as their immediate surroundings.
The closest similar business to the shared space is Thunderhawk Alements, and the Beltzes say its owners have been extremely helpful. It’s the “Miralani Makers District”’s tangible colleagues-versus-competitors vibe that continues to lure so many small businesses to the area. A distillery is also en route for the area. It is reminiscent of San Diego’s roots from a brewery perspective and, in some ways, evokes memories of simpler times for that industry.
The Beltzes like the prospect of leveraging cider and, to some extent, beer, wine, sake and spirits from neighbors to attract cross-drinkers who might not specifically seek out mead, but will be more than happy to try it during an expansive tasting expedition. They realize mead is not as popular or understood as other beverages and aim to do a great deal of educating rom their tasting room (Serpentine will have its own sampling bar within the space, as well).
Lost Cause’s meads will be produced in 20- and 15-barrel batches located near the entrance to their tasting room. Billy has earned more than 35 medals for his meads in the past three years alone, and the Beltz’s research and techniques have been published in the American Homebrewer’s Association‘s Zymurgy Magazine and American Mead Maker, the official journal of the American Mead Maker Association. An integral part of their production process is a technique which allows them to control a slow, steady, healthy fermentation that retains extremely delicate honey flavors and aromas as alcohol builds.
Lost Cause’s initial line-up will all come in at 11% alcohol-by-volume and include:
The aesthetic of the shared facility will pay homage to Southern California and the Southwest region as a whole care of shared plants and furniture. For more information on each of the businesses’ debuts, follow each on social media.
From the Beer Writer: Though this week’s featured beer was produced just north of San Diego in San Clemente, it has plenty of ties to our community. It was produced by Left Coast Brewing, the brewery arm of the Oggi’s—a brewpub and restaurant chain that was founded in San Diego County—and is available at all of its local locations. Additionally, it incorporates java from STACHE Coffee Company, a roaster headquartered in Oceanside. But most importantly, to myself and other San Diegans living with lupus, it was crafted to raise money for the Beer to the Rescue campaign established to help victims of this autoimmune disease. While most of Beer to the Rescue’s beers debuted in May, this one came on a little later, but its humanitarian mission is every bit as real as the pleasant notes of roasted beans and cocoa coming off this otherwise traditional American-style cream ale. Those scents segue to an agreeable flavor-profile that is purposefully light, allowing subdued coffee and zingy, lemony acidity to come through. At 4.7% alcohol-by-volume, it’s a session beer, but the impact it’s already had on this charity campaign is imperial.
From the Brewer: “With this beer, we set out to produce a light-bodied ale with a coffee aroma, something your everyday coffee drinkers could appreciate. We teamed up with STACHE Coffee Company to make sure the coffee we used was top-shelf and fresh. We chose Stache’s Guatemala Antigua Kapeu coffee for its unique taste. In total, we used about 60 pounds of coffee in this beer. We ground up the coffee the morning of the brew day, and pumped it into the tank where it sat for one week. The result is a golden-colored beer with a coffee, milk chocolate and hazelnut aroma.”—Tommy Hadjis, Brewing Manager, Left Coast Brewing Company