From the Beer Writer: Beer dinners take place all the time in San Diego. Not to sound completely jaded, but after going to dozens of them, it’s easy to take some for granted, even when the food and beer taste great. Typically, the fermentation-based feasts that stand out are the ones held by businesses that go the extra mile. Case in point, O’Brien’s Pub. Not only does owner Tom Nickel and his crew form real relationships with local brewers and cull some of the most interesting ales and lagers from their stock, he also brews collaboration beers that take his venerable establishment’s multi-course affairs to the next level. Last weekend, O’Brien’s teamed up with Bay Ho’s Bitter Brothers Brewing, debuting O Brother, Where Tart Thou?, a collaboratively-created wine-barrel-aged golden sour ale. Three versions of the beer were presented to diners, each of which documented a different stage in its evolution to the final product, which goes on sales in bottles at Bitter Brothers’ tasting room today.
From the Brewers: “O Brother, Where Tart Thou started out as a golden sour ale dry-hopped with Mosaic hops. It was then moved and spent time in white-wine barrels. At the eight-month mark we added apricot and let it mature for another two-and-a-half months. The beer is slightly orange in color with a sturdy white head and nice acidity. It was really cool to try all three iterations of this beer—dry-hopped and both the fruited and non-fruited barrel-aged versions—at the O’Brien’s dinner. It was nice to enjoy and compare them side-by-side, and we’re happy we’ll have all three of them at our tasting room, plus bottles for sale, starting today.”—Tyler Tucker, Head Brewer, Bitter Brothers Brewing Company
“When the idea came up to do a collaboration with Bitter Brothers, it immediately struck me that we should do a kettle sour with them based on how good their seasonal Family Tart series was right from the start. We talked about making a beer a bit stronger and, since it was for O’Brien’s, a bit hoppier, of course. The original version of the beer was a 6% golden kettle sour dry-hopped with Mosaic hops. It was a fantastic beer, but it was just stage one. The beer was aged in Viognier and Sauvignon Blanc barrels for several months. After tasting it, we decided to add apricot purée. The result is a fruited sour beer that I am so proud to have been a part of. The overall impression is myriad fruit and sour flavors with subtle barrel notes. My favorite thing about it right now is that next year’s batch has already been brewed. Cheers to the entire Bitter Brothres crew for creating a wonderful libation…and O’Brien’s’ own Tyson Blake for the amazing name.”—Tom Nickel, Owner, O’Brien’s Pub & Nickel Beer Co.
From the Beer Writer: In the world of sour ales, there are two types of beers: balanced brews exhibiting nuances of fruit and acidity, and brazenly tart, tangy juggernauts that force one’s palate to take notice. Since he got into the local fermentation game with Toolbox Brewing Company in 2014, Peter Perrecone has exclusively produced the latter. That preference didn’t change a bit when he got on board with fellow North County operation Belching Beaver Brewery, where he serves as barrel master. His sours are still fruited to the hilt, sporting puckering pH levels. Enter Belching Beaver Smoldering Pirates, a recently released creation packed with myriad tropical fruits. Its passion fruit and mango nose transports one to a pool-side folding chair at some island resort, with matching flavors bringing scores of vivacious zing to the party. Despite its acidic vibrancy, this 6.5% alcohol-by-volume sipper is light in body and finishes relatively crisp. This will be one of the special beers served up at Belching Beavers’ five-year anniversary shindig along with Hoppy, Hoppy Night IPA and Perrecone’s newest oak-aged release, Batch 5 Sour with Blackberries. That celebration will take place on Saturday, October 21 at the company’s headquarters in Oceanside. Tickets are currently available online.
From the Brewer: “Smoldering Pirates is an American sour barrel-aged in French red wine oak barrels. A few of the barrels date back to 2015, some of our oldest barrels, and the other barrels are about six months old. The older barrels added tons of funk and complexity to this sour while the younger barrels added balance to the beer. After we blended the base beer, it screamed for the use of tropical fruit. Passion fruit was the bulk of the fruit that was added…over 400 pounds. Mango, pineapple and guava were also added as supporting flavors. We hope you enjoy this tropical fruit bomb as much as our crew.”—Peter Perrecone, Barrel Master, Belching Beaver Brewery
From the Beer Writer: Last year, San Diego’s longest tenured Post-Prohibition-Era brewing operation, Karl Strauss Brewing Company, earned big-time bragging rights, being named the Mid-Sized Brewing Company of the Year at the most prestigious brewing competition in the country, the Great American Beer Festival (GABF). Held annually in Denver, Colorado, the competition garners thousands of entries from breweries in all 50 states (so many that, this year, each brewing location is limited to a maximum of four competition beers). Those ales and lagers are evaluated by high-caliber industry professionals and certified judges to ensure reliable results, lending deserved credibility that ups the value of GABF medals. Karl Strauss’s champion designation came as a result of winning four medals in 2016, including a gold in one of the most hotly-contested style categories—American-Style Sour Ale. That went to Karl Strauss Queen of Tarts, a stallion in Uncle Karl’s sour stable that has been refined over the years and comes on strong with assertive tartness given luxurious body and layering care of heavy oaken toastiness. Next weekend, Karl Strauss will attempt to repeat at this year’s edition of GABF (check our site next Saturday for a list of local award winners) and this beer will surely be among its entries, but it doesn’t need precious metal to register as a winner on the palate. Head to the company’s tasting room or any of its five local restaurants for a taste of certified gold.
From the Brewer: “Queen of Tarts is our dark sour ale with lightly roasted malts, dark fruit flavors and a nice, tart finish. We age it in American oak barrels with Michigan tart cherries for six months. It’s always been a favorite around the brewery, and we were stoked that the GABF judges loved it as much as we do. We feel very fortunate to have had such a great showing at GABF last year and to be recognized for beers across a wide variety of styles, especially to take home the gold in such a highly-competitive category as [American-Style Sour Ale]. It really shows the versatility of our team of brewers.”—Paul Segura, Brewmaster, Karl Strauss Brewing Company
September is stocked with a plethora of craft-beer events celebrating just about every type of beer out there. From ales infused with farm-fresh hops to tart tantalizers and, of course, Oktoberfest and other Germanic lagers, there’s something for nearly any taste. Take a gander at these featured events then peruse many more on our events page.
September 2-4 | Second Anniversary: It’s three phases of two years at Second Chance Beer Company, starting with releases of multiple high-profile collaboration beers, brewery tours and a thematically appropriate flea market on Saturday, a Sunday beer brunch and an industry day on Monday featuring a corn-hole tournament that’s open to the public. | Second Chance Beer Company, 15378 Avenue of Science, #222, Carmel Mountain Ranch, Times Vary
September 16-18 | San Diego Wet Hop Beer Weekend: Before most San Diegans had ever heard the term “wet hops”, O’Brien’s Pub was devoting a weekend-long festival to once-a-year harvest-time beers given huge aromatic character from freshly picked, whole-cone hops. This is a prime opportunity to taste what the county’s brewers can do with these green gems. | O’Brien’s Pub, 4646 Convoy Street, Kearny mesa, Times Vary
September 16 | Peter Reeves Memorial Sour Fest: Each year, Churchill’s Pub & Grille pays its respects to a lost friend and fan by gathering special, rare and outstanding beers running the gamut of sour styles from kettled creations on up to aged, blended gueuzes. An acidic, funky feast for the senses, it never fails to deliver. Stock up on antacids and make a day of it. | Churchill’s Pub & Grille, 887 West San Marcos Boulevard, San Marcos, 11 a.m.
September 22 | San Diego Brewers Guild Golf Tournament: Whether you can drive the ball like Tiger Woods (before his recent travails) or just like puttering around, a day on the greens is always an enjoyable one when you spend it with local brewers enjoying sunshine, competition and the liquid fruits of their labor, all while supporting the good work they do. | Rancho Bernardo Inn, 17550 Bernardo Oaks Drive, Rancho Bernardo; Check In: 10 a.m., Shotgun Start: 12 p.m.
September 23 | Oktoberfest: Numerous local breweries celebrate Germany’s annual and epic folk festival, but for no other is it more natural than Karl Strauss Brewing Company. Recipes of a master brewer from Germany form their bedrock. Those brews plus venerable fall seasonal Oktoberfest and small-batch, specially brewed, German-style beers will flow like wasser. | Karl Strauss Brewing Company, 5985 Santa Fe Street, Pacific Beach, 2 p.m.
Native American-owned family business Indian Joe Brewing was a hit in a municipality drenched in craft-beer. Despite capacity issues, the small Vista brewery gained a cult-following while pushing the envelope beyond the limits of conventional beer. It was a sweet success story squashed by landlord issues roughly two years into the business’ existence. But owners Max Moran and Geri Lawson were determined to carry on. Come January 23, they will open the doors to Indian Joe Brewing 2.0 (2123 Industrial Court, Vista), a much larger, two-story facility with a double-decker tasting room, outdoor patio and lots more beer. We caught up with Lawson to find out what’s in store for long lost fans and newcomers alike.
What is a key difference for Indian Joe Brewing this time around?
The second coming of Indian Joe is going to be awesome; the same great people, the same great beers, but with more convenience and a lot more capacity. We were so fortunate to have so many loyal fans and followers at the old facility. We just couldn’t keep up with the demand. We regularly brewed around-the-clock, praying not to hear that dreaded burst of foamy air come through the tap-head, signaling another blown keg in our small tasting room. When the new Indian Joe opens, we will not only have the capacity to satisfy loyal patrons of our tasting room, but we will have the ability to bottle or can the customer-favorites for distribution.
What are the advantages of your new brewing system?
The new brewhouse includes the best industry tools and equipment, which are capable of producing 60 times the beer that our old system could. This includes a state-of-the-art water treatment and analytics system so that precise water profiles can be used on each and every batch. Not only do we have the additional capacity we so desperately needed to produce our great beers, but we also have the additional space required to hold our fruit-beers and sours isolated from our standard IPAs, stouts, porters and our other ales to ensure customers get served the highest quality product available.
Please tell us about the new brewer you hired.
Max is teaming up with Grant Heuer, who developed his expertise in brewing at Big Dogs Brewing Company in Las Vegas, and closer to home at Refuge Brewery and Relentless Brewing, both of which are in Temecula. He’s a native Texan, but went to college in Holland, which helped him achieve a very broad palate and earn his Cicerone certification. We chose Grant because, not only does he have a fun-loving, outgoing personality (similar to us), but he’s very knowledgeable on a variety of beer styles. Grant’s passion is IPAs, and he loves a variety of hop, so expect to see lots of IPA offerings. But he also loves wild sours as much as we do, so expect to see plenty of those. If you have a chance to meet Grant, you’ll see why we love him.
What will the public component of the new facility be like?
We are as excited about the added capacity and technology that the new campus brings as we are about the new tasting room. It was important that we not lose that close-knit, comfortable “speakeasy” feel of the old tasting room, so it was considered with every decision on the new tasting room. Amenities will accommodate all types of consumers, and include a private-event space, huge-screen TVs, high-fidelity digital audio, heated outdoor patio, high-capacity restrooms, pub tables and loungers, all of which are ADA accessible. For those of you that came to our old location and loved our beers, you can expect our Joe Rita, White Sage IPA, our award-winning Apricot/Peach Hefeweizen, as well as our award-winning Mango Sour to be ready and waiting to tantalize your taste buds.