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.
From the Beer Writer: Each week for the past several years, I’ve made a point of highlighting what I believe are exceptional beers produced by San Diego County breweries. Because I not only write about the beer industry, but am a part of it, there have been a handful of times when a Beer of the Week has come from a brewery I’m employed by. I understand the perceived conflict there, so I attempt to avoid that whenever possible, and am always sure to disclose my affiliation when doing so. But this week, the origin-story and humanitarian purpose behind my featured beer selection is such that I feel compelled to share both even though it’s manufactured by my employer, Societe Brewing Company. Allow me to go into detail. Each year, Societe holds a holiday food-drive. In its first year, this effort amassed just under 300 pounds of food. The addition of annual incentivizing ripples in the drive increased its effectiveness to the point where, last year, the brewery collected nearly 5,000 pounds of food. Happy but not yet satisfied, brewmaster Travis Smith and company devised a new plan for 2016, centered around the release of a new blended, wine barrel-aged, cranberry sour ale, Societe The Urchin. From now through December 31, this tart, fruity, tannic offering is available in 500-milliliter bottles for an admittedly exorbitant $50. Too rich for your blood? There’s a much more affordable and meaningful alternative. Simply bring in 50 pounds of food from the Jacobs & Cushman San Diego Food Bank’s list of needed items (click here for that list) and you can get a bottle of The Urchin for just five dollars. The drive started on November 21 and, within four days, Societe had surpassed its 2015 total, delivering more than 5,000 pounds of edible sustenance to the Food Bank. As of today, total donations stand at 8,588 pounds. It’s a wonderful case of the goodness of local craft-beer flowing beyond the glass to make a positive difference for those in need in our community, and I’m happy to shine a light on it in hopes of maximizing that effort. Happy holidays!
From the Brewer: “The Feral beer program at Societe revolves around blending and, to a lesser extent, experimentation. The Urchin arose out of an experiment loading cranberry purée into one of our red-wine barrels. We liked the flavor enough that we decided to take the experiment to the next level by fruiting several more barrels, and the base to The Urchin was born. This first batch of The Urchin spent between 10 and 24 months in barrels before making it into this final delicious, festive Feral blend of fruit and funk. With cranberries being a favorite holiday flavor, and The Urchin being my favorite blend to come out of our barrel room so far, this is the perfect beer to go along with our annual Holiday Food Drive to incentivise the donation of needed items to the San Diego Food Bank.”—Travis Smith, Brewmaster, Societe Brewing Company