It was mid-2014 when I first reached out to the crew at Ebullition Brew Works after receiving a tip that the business was going in a space near a deli in San Marcos. They weren’t quite ready to talk. I remained persistent, but they stayed close-lipped over the past three years…and it’s probably good that they did. Plans for Ebullition shifted here and there, including a relocation to another municipality altogether. Today, Ebullition, which has been in soft-open mode since July, operates out of a business suite in Vista. An initial three-barrel system that would churn out just enough beer so ownership could open on the weekends has been replaced by a 10-barrel direct-fire model feeding into 10-barrel tanks. Yet, as much as the company has changed from a production standpoint, its thematic, approach and team remain the same.
The idea for Ebullition sprouted from co-founder Jesse Richardson’s discovery of craft beer and the joy of homebrewing. His wife took a job in the accounting department at Escondido’s Stone Brewing, allowing him exposure to world-class beer events as well as brands and styles of beer he had theretofore never heard of, much less experienced. He started down the rabbit hole and was soon brewing his own beer at home, to the point where he says he was “addicted.” This was just before the more intense stretch of the local boom that saw the number of brewhouses in the county rise sharply from roughly 40 to the 150-plus of today. A lot has changed since Richardson and a group of his colleagues decided to ditch the corporate world to give their brewing-industry dreams a go. Richardson and company admit they went a lot bigger than they originally expected, but so much changed from conceptualization to execution that they feel adjusting their business plan was necessary. Going big out of the gate was necessitated by the plethora of breweries in North County built to do just that, such as Mother Earth Brew Co. and Booze Brothers Brewing Company. Like those operations, the Ebullition team selected Vista in large part because of how welcoming and supportive local government is to breweries, and the fact they understand the positive impact breweries have on their City’s economy.
Beer-making is the domain of brewmaster Mike Reidy, a former teacher, certified beer judge and award-winning homebrewer of more than two decades. His goal is to focus on brewing clean, true-to-style ales and lagers, and eventually push boundaries with less familiar styles and modern-day creations such as Northeast-inspired India pale ales (IPAs). His first, simply dubbed Hazy IPA, is currently available and the best of a sextet of Ebullition beers I sampled during a recent visit. Aromas of gooseberries and grapefruit give way to a burst of citrus rind and a finish that’s wheaty, bitter and a touch peppery. Another favorite of mine was The General, a stout brewed with coffee that starts out Starbucks and ends out like a mouthful of Ghirardelli milk chocolate. Also impressive is a saison called Gidget with bright lemon and orange character. It’s rounder than it is dry, but brewed within style guidelines and plenty enjoyable. On the fun anomaly front, Deli Rye Pilsner takes one of today’s hottest styles in a different direction with the addition of moderately spicy rye. Nuances of banana make it taste a bit like a hefeweizen, making for a completely unique tasting experience.
IBU (international bittering unit) measures are presented down to the hundredth. Originally, that count was listed as EBU (ebullition bittering units), but it was too difficult for customers to wrap their heads around, so they changed it. But they’re sticking with Ebullition as an overriding theme. The team stumbled upon the term in an old encyclopedia. It refers to both the boiling of wort (unfermented beer) and hops as well as sudden, intense passion…like that of someone who would become so enamored with brewing they would change their entire life to chase that interest. Richardson and his partners hope patrons will celebrate ebullition-inspiring pursuits, realizing not everybody draws the intense feelings they do from beer. Numerous hobbies and interests are illustrated via murals on the walls of Ebullition’s tasting room, which is also equipped with scads of games and activities spanning far beyond those of the average sampling venue.
And though they love beer, Ebullition’s owners aren’t limiting their ebullition to ales and lagers. They purposely chose to refer to their business as “Brew Works” to leave the door open for delving into mead, cold-brew coffee, kombucha and other brewed beverages. But for now, Ebullition is focusing its energy on a long-time coming grand-opening celebration. That fete will take place over two weekends and kick off this Saturday, October 14 with a day packed full of promotional activities such as a brewer Q&A, brewery tour, live music and more, followed Saturday, October 21 by “Dia de Ebullition”, featuring a Mexican-inspired beer release, art show, face-painting and a live performance by The Sleepwalkers.
Winners from the 2017 edition of the Great American Beer Festival were announced earlier this morning. Held annually by brewing-industry trade organization, the Brewers Association, in Denver, Colorado, this year’s GABF saw nearly 8,000 beers entered by more than 2,000 breweries in 98 style categories. 293 were awarded gold, silver and bronze medals after being evaluated by 276 judges. GABF is the country’s largest and most prestigious professional brewing competition. San Diego County breweries have historically fared incredibly well. This year saw another strong showing with the region’s brewers racking up double-digit awards.
Eleven local brewing companies brought home 14 medals this time around, including five golds in the Robust Porter (Second Chance Beer Co.) Honey Beer (Karl Strauss Brewing Company‘s Carlsbad brewpub), Imperial India Pale Ale (Ballast Point Brewing) Other Specialty Belgian Ale (Stone Brewing World Brewing & Gardens – Liberty Station) and Session Beer (Pizza Port‘s Ocean Beach brewpub) categories. That went along with six silver medals and three bronzes.
Notable is the fact only one individual brewing facility in the county won more than one medal, Carmel Mountain Ranch’s Second Chance with a gold and a silver. Newly launched SouthNorte Brewing Company garnered a bronze medal in the Specialty Beer category for a beer called AgaveMente that hasn’t even been released to the public yet. And Monkey Paw Brewing, which Coronado acquired earlier this year, earned a silver medal in the English-style Summer Ale category. Also, Vista-based Mother Earth Brew Co. medaled in the Fresh or Wet Hop Ale category for Fresh As It Gets, a beer brewed at its Nampa, Idaho production facility.
Adding to the unofficial medal count was Belching Beaver Brewery, which for the second time in its history won top honors at the Alpha King Competition. Held in conjunction with GABF each year, this friendly competition crowns the brewing company that submits the hoppiest offering amid a stacked field of IPAs. Belching Beaver previously won Alpha King in 2014. On top of that, Chula Vista Brewery owners Timothy and Dalia Parker received the Samuel Adams Brewing and Business Experienceship, following in the footsteps of Ramona-based ChuckAlek Independent Brewers, who earned the same opportunity in 2014.
The following is a complete list of the winners from brewing facilities located within San Diego County…
After 20 years of assisting breweries through consultation and serving as a high-profile beer expert via a number of platforms—most notably his work as craft beer ambassador for Stone Brewing—Bill Sysak knows there’s a big magnifying glass on him as he prepares to open his own beer-manufacturing operation. That interest, Wild Barrel Brewing Company (692 Rancheros Drive, San Marcos), will soft-open, tomorrow, Saturday, September 30, and Sysak says he’s ready to put his money where his mouth is. From the looks of the soon-to-debut business, he’s done just that.
Wild Barrel is installed in a 10,000-square-foot building sharing space and a lobby with a batting-cage facility. That structure is across the street from the San Marcos DMV, one of the busiest offices of its type in the county. Wild Barrel’s tasting room takes up roughly half of the total square footage, accommodating up to 228 patrons. Wood-topped-barrel belly bars make up the majority of the seating, with stools at the main bar and rail bars, but the focal point of the room is a giant faux barrel near the center of the room. Visitors can enter that cylinder, which contains its own belly bars and will eventually house a fountain fashioned from three used barrels, plus rotating art-for-purchase from local artisans. It’s not the only visual media at Wild Barrel. San Marcos resident Maddie Thomas recently painted a colorful mural depicting a glass emblazoned with the company’s logo on the east wall, adding a punch of vibrancy to the mostly oaken interiors.
Another unique tasting-room feature is a pole with directional-arrow signs tacked to it pointing in the direction of other local breweries. Stone, Mason Ale Works, Rip Current Brewing and The Lost Abbey—which is located on the opposite side of the DMV—are represented along with one outlier (and one of Sysak’s favorite breweries), Belgium’s Cantillon. Sysak says this is a small show of appreciation to the operations who’ve been helpful to him throughout his career, in particular since he started work on Wild Barrel roughly a year ago. Stone and Rip Current have sold him hops, Mason has lent him several items and The Lost Abbey’s Tomme Arthur has offered both assistance and advice.
During his decades of consulting, Sysak always stressed the importance of being hyper-focused and selecting the right beer styles; ales and lagers capable of generating enough sales to keep a business afloat without competing with each other. In assessing the current marketplace, Sysak is going heavy with India pale ales (IPAs) and fruited kettle sours, plus barrel-aged wild ales and imperial stouts (the base recipe for the latter was developed in consultation with Todd Ashman of Bourbon County Stout and FiftyFifty Eclipse fame). The opening-day beer-list will include two IPAs—the 7% alcohol-by-volume (ABV) Indie IPA, and an 8.4% imperial model double dry-hopped with Nelson Sauvin and Motueka called Prince of Dankness. A pair of 5.6% Berliner weisses dubbed San Diego Vice (playing off the proper pronunciation for weiss) will also be on tap. One is flavored with Montmorency cherries, the other with pink guava from head brewer (and fellow Stone expat) Bill Sobieski’s backyard tree.
Sysak and Sobieski will also capitalize off the popularity of coffee beers with Hipster Latté, a 5.5% ABV milk stout brewed with coconut palm sugar, lactose and a proprietary blend of beans from Rancho Bernardo-based Mostra Coffee. The blend that will be served at tomorrow’s opening will be the first of four, all of which will incorporate different types of coffee. The plan is to eventually serve them side-by-side (and can all four in a single four-pack) so customers can examine the subtle taste differences. And rounding out the board is a 5.5% Belgian-style witbier called White Rabbit (the character that lures people down its proverbial hole) brewed with traditional ingredients plus a “Valencia orange zest kicker” to give it extra citrus appeal. Rather than having several “gateway beers” such as a Pilsner, hefeweizen, Kolsch and blonde, which might compete and cannibalize off of each other, he wanted to brew one that can thrive on its own.
A recent shipment of ready-to-go Woodford Reserve bourbon whiskey barrels will make up the aging program’s initial stock. All that oak will be stored on the south side of the facility in plain view of the tasting room, with glycol-equipped lines plumbed over the public space to pump beer over from the brewery to help avoid contamination. Eventually, Sysak hopes to take over a space next-door and convert it to a barrel-aging warehouse. Once matured, barrel-aged beers will be packaged in 500-millileter bottles and released at the tasting room and as part of Wild Barrel’s beer club, which went live on the company’s website earlier this week. Sysak will also call on his many friends within the national brewing community to work on collaboration beers, the majority of which will be hazy IPAs and kettle sours. His initial trio of conspirators hail from as close by as Carlsbad and as far away as Florida: Burgeon Beer Company, Bottle Logic Brewing and J. Wakefield Brewing.
The tasting-room bar is equipped with 15 taps, plus a nitro-tap that will dispense coffee. But Sysak hopes to go further with java, installing a barista area in the tasting room that will operate from 7 to 11 a.m. weekday mornings to capture business from DMV visitors and establish an additional revenue stream. Also en route is a crowler-filling machine, which should arrive within a week. The food program will be all about mobile vendors and pre-packaged items. The latter will consist of cheese and charcuterie boards as well as confections from North County’s So Rich Chocolates.
Sysak, Sobieski and fellow co-founder Chris White (not to be confused with the founder of Miramar business White Labs) were able to complete the construction of their shared vision in less than a year and, though there are some small touches left to attend to, it’s already an impressive addition to the local brewing scene. Wild Barrel will be open seven-days-a-week, and its hours will be 11 a.m. to 9 p.m. Sunday through Wednesday, 11 a.m. to 10 p.m. on Thursdays and 11 a.m. to 11 p.m. Fridays and Saturdays.
One of the reasons San Diego brewers enjoy the camaraderie and success they do is the 1997 establishment of the San Diego Brewers Guild (SDBG). Back then, there were far fewer brewing companies in San Diego County, but visionaries from some of those veteran operations realized that strength in numbers would be key for development and promotion of the local industry. This year, the SDBG will celebrate its 20th year of collective success. In doing so, it will gather its longest-tenured while drawing off the innovation of all of its 100-plus members.
Later this month, Coronado Brewing Company will host a collaboration brew day during which brewers from SDBG member breweries will be invited to participate in the brewing of a special beer to commemorate the big two-zero. The recipe for that beer, a fittingly San Diego-style India pale ale (IPA), was developed by brewers at Coronado, Karl Strauss Brewing Company, Pizza Port, Stone Brewing, San Diego Brewing Company, AleSmith Brewing Company and San Marcos Brewery and Grill.
The beer will come in around 7% alcohol-by-volume and be double-dry-hopped with Idaho 7, Motueka and Vic Secret hops. Additional hops will be donated by Fallbrook’s Star B Ranch and Hop Farm. Yeast was donated by Miramar-based White Labs while remaining ingredients were provided by BSG CraftBrewing. Additionally, El Cajon’s Taylor Guitars is partnering to provide old ebony fret boards from its African mill. That reclaimed wood will be fashioned into tap handles branded with the SDBG logo for this celebratory IPA.
Kegs from the 60-barrel batch will debut during San Diego Beer Week, which will take place from November 3 to 12. Coronado will also take the lead getting the beer out via its distribution partner, Crest Beverage. The beer will be available at retail accounts throughout the county, and make its official debut on November 3 during Guild Fest’s VIP Brewer Takeover at the Port Pavilion on downtown’s Broadway Pier. Proceeds from the beer will be donated to the Guild by Coronado once the beer sells through.
While Coronado is the hub this time around, the SDBG hopes to create collaboration beers on an annual basis and rotate the brewery at which they are produced each time. To get everyone involved during this inaugural brew, SDBG members were asked to submit suggested names for the beer, a short-list of which will be voted on by the membership this month.
This weekend, West Coaster obtained official communications from representatives of Helm’s Brewing Company (5640 Kearny Mesa Road, Suites C & N, Kearny Mesa) stating that the five-year-old business is accepting offers from interested parties. Ownership will entertain offers of $500,000 and above.
Helm’s Brewing opened its doors in 2012. Founded by a homebrewer and associates from his primary career, the company’s first head brewer was Brian Mitchell, who went on to work as a small-batch brewer for Stone Brewing before opening his own project, Pariah Brewing Company, at North Park’s Brewery Igniter complex on El Cajon Boulevard earlier this year. Under Mitchell and subsequent brewing personnel, Helm’s’ beer quality has fluctuated, leading to something of a hit-or-miss reputation among consumers. Still, the company was able to add a satellite tasting room in 2016, becoming the third to open in now satellite-saturated Ocean Beach.
The OB tasting room, which is located at the corner of Newport Avenue and Cable Street (the same block as tasting rooms for Belching Beaver Brewery, Culture Brewing Company and Kilowatt Brewing Company) will be included as an acquired asset should Helm’s sell. Among attributes listed for that venue in the company’s solicitation communique are the fact it faces the neighborhood’s Wednesday farmer’s market and “has posted strong revenue numbers through its first year-and-a-half in existence.”