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Beer of the Week: Oggi’s The Daily Grind Coffee Cream Ale

Jul 14

Oggi’s The Daily Grind Coffee Cream Ale

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

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Beer to the Rescue back bigger than ever to help lupus patients

May 3

When I was diagnosed with the chronic auto-immune disease, lupus, in 2014, I felt very ill and entirely defenseless. I’d been suffering from the condition without a diagnosis for nearly a decade and was dismayed that there is no cure or medications specifically engineered to combat lupus. Nearly three years later, I am still rather ill, but I feel emboldened and lifted by the support of so many in the brewing community (60-plus and counting)  who have come together to help, not just me, but lupus patients throughout San Diego and Imperial Counties, by participating in the Beer to the Rescue charity campaign established to raise funds for the Lupus Foundation of Southern California.

Over the past two years, this campaign has raised more than $70,000 to fund the complimentary support services the LFSC provides locals in need as well as their work to support research and educational initiatives. Because dozens of San Diego County breweries brewed charity beers, made donations and held fundraising events, the LFSC is able to do more and people like me have reasons to be more helpful. We also have cause for increased happiness. Before Beer to the Rescue, most of the lupus sufferers the organization helps only saw each other when commiserating at support group gatherings. A fringe benefit of this cause is that its events are fun ways for lupus patients to comingle in an enjoyable, uplifting atmosphere where they feel cared for and supported. For that, we thank the participating breweries as well as the many, many beer fans who have come out to support the cause. It’s all of this that led me to push to make this year’s Beer to the Rescue campaign the biggest and best yet for all of us.

The 2017 Beer to the Rescue calendar kicked off on May 1 and includes over 40 events packed into the month of May—Lupus Awareness Month. At least one event will take place at a local brewery or watering hole each day this month, and hit numerous communities from Downtown to Fallbrook to Oceanside to PB to La Mesa and more, providing opportunities for beer enthusiasts and humanitarians all over the county to take part and enjoy some good beer and good times, in many cases right alongside the LFSC’s volunteers and beneficiaries. The full schedule is provided below. Thank you to everyone out there who has helped move the needle and make a positive difference for our region’s lupus patients. It means more than you can know and we look forward to seeing you around San Diego in May! To keep up with Beer to the Rescue, you can check out the campaign’s official website or follow on social media via Facebook, Twitter or Instagram (@beertotherescue).

All-Month 5/1-31
Spring Fling Lemon Verbena Saison @ Bitter Brothers Brewing Co.
Daily Grind Coffee Cream Ale @ All Oggi’s Locations
Monday 5/1
Beer to the Rescue Kick-Off @ Rip Current Brewing Co. – North Park
Tuesday 5/2
Charity Tuesday @ Societe Brewing Co.
Wednesday 5/3
Dank Drank Charity Beer Fundraiser @ Pariah Brewing Co.
Thursday 5/4
Coffee IPA Fundraiser @ Duck Foot Brewing Co.
Beer to the Rescue Night @ Thorn St. Brewery
Friday 5/5
– Cinco de Drinko Fundraiser @ Booze Brothers Brewing Co.
Saturday 5/6
– A Sweet & Sour Fundraiser @ Indian Joe Brewing
Sunday 5/7
– Beer to the Rescue Day @ Pure Project Brewing
Monday 5/8
– Beer to the Rescue Rafflemania @ All Barrel Harbor Brewing Co. Locations
Tuesday 5/9
Charity Tuesday @ Societe Brewing Co.
Wednesday 5/10
Mason Ale Works Charity IPA Fundraiser @ All Urge Gastropub Locations
Brett Coast IPA Fundraiser @ Green Flash Brewing Co. – Cellar 3
Thursday 5/11
– Beer to the Rescue Night @ North Park Beer Co.
Friday 5/12
– Specialty Beer Fundraiser @ Mission Brewery
– Hoppy Saison Fundraiser @ Kilowatt Brewing Co.
Saturday 5/13
– Dank & Sticky XPA Fundraiser @ Second Chance Beer Co.
– Prodigy Brewing Co. Collaboration Nelson Lager Fundraiser @ Dos Desperados Brewery
Sunday 5/14
– Hazy Double IPA Fundraiser @ All Amplified Ale Works Locations
Monday 5/15
– Beer to the Rescue Night @ New English Brewing Co.
Tuesday 5/16
– Charity Tuesday @ Societe Brewing Co.
Resident Brewing Co. Beer to the Rescue Night @ The Local Eatery Downtown
Wednesday 5/17
– Blood Orange Double IPA Fundraiser @ Division 23 Brewing Co.
– Beer to the Rescue Night @ 32 North Brewing Co.
Thursday 5/18
Nickel Beer Co. Hops to the Rescue Double IPA Fundraiser @ O’Brien’s Pub
Friday 5/19
– South African Nelson IPA Fundraiser @ Bay City Brewing Co.
Saturday 5/20
Prodigy Brewing Co. Collaboration Nelson Lager Fundraiser @ Dos Desperados Brewery
– Beer to the Rescue Day @ Bolt Brewery La Mesa
Sunday 5/21
– Blonde Session IPA Fundraiser @ 2kids Brewing Co.
Monday 5/22
– Beer to the Rescue Cask Night @ Benchmark Brewing Co.
Tuesday 5/23
– Charity Tuesday @ Societe Brewing Co.
Wednesday 5/24
– Beer to the Rescue Week Kick-Off @ White Labs
Thursday 5/25
– Charity IPA Fundraiser @ Belching Beaver Brewery – Oceanside
Friday 5/26
– Corn-Hole & Foosball Tournament @ Iron Fist Brewing Co. – Vista
– Belgian Coffee Ale Fundraiser @ Burning Beard Brewing
Saturday 5/27
– Bottle Beer Release @ Toolbox Brewing Co.
– Beer to the Rescue Day @ Fallbrook Brewing Co.
Sunday 5/28
– Oat Imperial Pale Lager Fundraiser @ ChuckAlek Biergarten
Monday 5/29
– Trending Travis-ty Hazy Session IPA Fundraiser @ Stone Brewing World Bistro & Gardens – Liberty Station
Tuesday 5/30
– Charity Tuesday @ Societe Brewing Co.
Wednesday 5/31
– Beer to the Rescue Closing Ceremonies @ Rip Current Brewing Co. – San Marcos
Thursday 6/1
– Nickel Beer Co. Hops to the Rescue Double IPA Fundraiser @ West Coast BBQ & Brews

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Pizza Port Pub Release Series calendar

Mar 23

In celebration of 30 years in business, the Pizza Port chain of Southern California brewpubs will be canning and releasing some of the most popular creations from its quintet of pubs throughout 2017. The first offering from the “Pub Release Series” was the award-winning imperial coffee porter, Bacon and Eggs, which debuted on March 4 at its brewpub of origin in Ocean Beach.

Nine more beers are slated for release as part of this series. The schedule as it stands at present is as follows. Brewpubs or origin for each beer are listed in parentheses.

  • March: Solana IPA (Solana Beach)
  • May: The Jetty IPA (Ocean Beach)
  • June: The Fish IPA (Bressi Ranch)
  • July: Bottle Shop 10th Anniversary IPA (Carlsbad)
  • August: TBD Beer
  • September: Fest Bier Traditional German Lager (Bressi Ranch)
  • October: TBD Carlsbad Village Beer (Carlsbad)
  • November: Dusk Till Dawn Imperial Porter (San Clemente)
  • December: Liquid Mistletoe Style TBD (Bressi Ranch)

Each of the beers listed above will be put up for sale at all of the brewpubs on their corresponding release dates. The next four beers will be released on their respective brewpub’s specific anniversary date, starting with Solana Beach, which will celebrate 30 years in operation with two days of festivities this Saturday and Sunday, March 25 and 26.

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SR76’s unique brewery model

Feb 7

Brian Scott is living a brewer’s dream. After a lengthy career including stints at Firehouse Brewing Co., Mission Brewery and Karl Strauss Brewing Co., he is calling the shots as the head of SR76. That brewing interest is owned by the economic development arm of the Rincon Band of Luiseno Indians and installed within the master-structure of Harrah’s Southern California Resort (777 Harrah’s Rincon Way, Valley Center). It’s the first brewery of its kind in the county and, given its business efficiencies, Scott and his associates see it as a duplicatable model, both locally and abroad.

From a brewing perspective, Scott cites numerous advantages at his inland North County anomaly. Chief among them is having his biggest customer—the resort—right next door. Rather than distribute product across or outside San Diego County, Scott can focus all of his attention on close-knit colleagues, meaning he can maintain first-hand quality control regarding beers and the lines they are dispensed through, and help the resort trouble-shoot and repair any problems that come about. SR76’s beers are available at the resort’s family of bars and restaurants, which go through enough kegs that there is currently no need to explore selling product to outside accounts. Additionally, the resort selecting the beers that fill out the rest of its taps and fridges, allows for control of competing brands.

Even so, Scott is not looking to go head-to-head with big boys like Ballast Point, Stone or Green Flash. He doesn’t even brew an IPA. Instead, he’s aiming for approachability and producing a line of session beers that will be compatible with the tastes of the resort’s diverse—and largely new-to-craft—clientele. The way he sees it, having his beers predominantly featured at a resort with the size and scope of Harrah’s allows him to touch tons of people other craft breweries have little or no access to, so he doesn’t want to lose them with massive bitterness, big-alcohol or outlandish adjuncts. As such, SR76’s current quartet of core beers consists of a German-style wheat beer featuring traditional notes of banana and clove, a light-bodied Kölsch, and pale ale built to scratch the IPA itch care of Mosaic hops and 70 IBUs (international bittering units). His most avant-garde offering might actually be the best shot at converting oenophiles and the beer-averse. Dubbed Supul (translating to “one”, signifying it being the first beer brewed by SR76), it’s a sub-4% alcohol-by-volume saison that, with floral notes of violet, lavender and honeysuckle, comes across like the ale-equivalent of viognier. The body of this beer, as well as that of the wheat and Kölsch, is thin by traditional standards, but that may be advantageous once temperatures reach the extremes that are the norm during Valley Center summers.

SR76’s tasting room at Harrah’s Southern California Resort

SR76’s tasting room is in a separate ground-floor structure across from the hotel’s main entrance. A condition of the business’ manufacturing license dictates that it can’t be connected to Harrah’s, but Scott sees advantages there, as well, stating that it renders his sampling space as an “oasis” of sorts. While the casino and hotel pool-area are typically high-energy, loud and even a bit raucous (particularly during the sunny season), SR76 is lounge-like with its bevy of comfortable seating options and lack of gaming or TVs. Most of the customers who venture there are looking for beer, a break or both. Like most local tasting rooms, beers are sold below at-large prices, which was important to Scott, who wants a visit to the source to be as authentic as any other. The smell of steeping grains on brew-days really helps hammer that home. Another bonus: guests are allowed to bring food in from the resort’s plethora of dining spots.

A prime reason the tribe opted to get into the brewing business was to be able to spotlight San Diego’s brewing culture while keeping beer-seekers on property. Harrah’s has historically been a key supporter of the San Diego Brewers Guild by sponsoring the Rhythm and Brews Music and Craft Beer Festival, and putting on its own Hop Heads and Dreads Craft Beer and Reggae Festival. By constructing a brewery, the resort now has increased ability to put on large-scale events, and they are exploring ways in which to do so.

Thus far, SR76 is performing to tribal expectations, albeit during the slow-season for tourism and beer-consumption. Time and data collected during peak months will tell the true tale, but if the operation is successful, the SR76 team sees this as a model that can be duplicated at resorts throughout Southern California and beyond—citing Northern California, Arizona, Oklahoma and North Carolina as potential regions for on-property brewery infusion.

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Beer of the Week: 32 North Rogerius Imperial Red Ale

Oct 23
32 North Rogerius Imperial Red Ale

32 North Rogerius Imperial Red Ale

From the Beer Writer: Since being diagnosed with lupus late last year, I have learned a great deal about this chronic condition. Yet, Steve Peterson still managed to teach me something through his participation in the Beer to the Rescue campaign benefiting the Lupus Foundation of Southern California. He and head brewer Will Gallaspy (a recent transplant) developed an imperial red ale, a portion of the proceeds of which will be donated to the LFSC. When deciding on a name for the beer, Peterson did some digging to find a fitting handle. Rogerius references Rogerius Frugardi, who is credited with the use of word lupus to describe the source of certain symptoms associated with the disease back in 1230 ad. The word translates to “wolf” in Latin. There are theories that lupus lesions reminded people of injuries from wolf attacks or that facial lesions led people to believe lupus sufferers to be werewolves. Now, if you’ll excuse me, I’m off to howl at the moon…and enjoy this complexly malty red.

From the Brewer: “I am thrilled to be in San Diego, but I must confess to a bout of autumnal ennui any time this season finds me too far from the nearest stand of maples or aspens and I’m unable to spend a few cool afternoons marinating in their metachromatism. I have heard that the senses of smell and taste have the strongest links in memory in humans, and while strong ales may have given all a night or two we can’t remember, any beer fan knows that truly appreciating a great beer is about allowing your senses to lead your mind inward, through the network of intersections between the cerebral and the subconscious, to evoke associations with things that are not immediately in front of us. This beer is an attempt to harness the power of beer to bring us to another place. My hope is that as you quaff this American strong ale, you take time to slip away into the shad of its copper color, inhale its warm and woodsy aromas, and forage through its toffee-like malt base long enough to unearth notes of date, candied apple and baked pear before a long cedar finish coaxes you back to reality.”—Will Galaspy, Head Brewer, 32 North Brewing Co.

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