Prime geography in San Diego proper nabs the rapidly expanding hospitality empires of the Consortium Holdings and Cohn Restaurant Groups of the world a lot of attention. Meanwhile, 3 Local Brothers Restaurant Group has rather quietly built itself up from a soft-spoken wine-centric neighborhood eatery in Rancho Bernardo to a half-dozen diverse concepts that includes multiple brewpubs, a coffee roaster and one of the largest restaurants in the county. And, oh yeah, they have a combination resto and tasting room launching in Carmel Valley this spring, another restaurant under construction in Baja and a newly established beer distribution company. With all that going on, we sat down with co-founder Grant Tondro to inquire about the latest and greatest in the 3LB universe.
What will the Carmel Valley project entail?
We’ve always wanted to do a second location of our first place, The Barrel Room, but have been pretty busy growing Urge and launching Mason Ale Works the last couple of years. Our new spots will be at 5550 Carmel Mountain Road. The Barrel Room will be about 5,000 square feet, which is about 50% larger than its predecessor with a nice patio that wraps around the dining room. It will have a full liquor license, unlike the first location, and a banquet room. Chef Trevor Chappell will leave his post at the original Barrel Room to helm kitchen operations at the new spot. Attached to the new space will be a Mason Tap Works and Kitchen, a tasting room for all things Mason Ale Works but with a small, streamlined kitchen for patrons. Chef Trevor will be overseeing an in-house charcuterie program inside the space, so we will have some amazing meats and cheeses as well as flatbreads, sandwiches and a few other small, shareable items that pair well with our beers. We were careful to select a location for Tap Works that was far away from accounts that are currently buying our beers. We don’t want to be competition for our supporters, but want to bring awesome craft beer to a beer desert while familiarizing more people with Mason. It will also give us an outlet for more of our small-batch beers that our head brewer Matt Webster has been working on and aging in barrels for the last year.
What will the Carmel Valley tasting room look like and when is its projected opening time frame?
A lot of the design will be inspired by the San Marcos Urge Common House location—industrial with rolled steel and rivets, Edison bulbs, some white subway tile and some of my favorites like black walnut table tops from North Carolina and these hand-hammered, distressed yellow table bases for a pop of color. There will be 20 taps of core and specialty beers as well as plenty of one-off beers to go. It’s projected to open in late March or early April.
What led 3LB to start a distribution company and open a bar across the border?
Mexico is a fascinating market and I will be the first to admit that I was skeptical. It was really my business partner, Zak Higson, who was banging the drum in the beginning of 2017 to get things going. There is a very underrepresented segment of the market down there that is thirsty for craft beer, and some great up-and-coming breweries that are responding to that demand. That being said, there are some challenges with starting a craft brewery in Mexico and quality assurance can be a challenge. We’d already had a few bars bring our beer south the old-fashioned way, so we felt like starting a distributorship was the next logical step. Once we were working on that, the conversation led to the types of things we would have liked to have seen from a distributor in the US, and a spinoff conversation started around doing a tap room to show off the brands in our portfolio. That, in true 3LB fashion, grew to what is currently under construction, which is a full restaurant with 20 taps.
Including your own distribution company’s territory, where all is Mason available now?
We are currently distributed throughout Southern California, Arizona and Mexico—predominantly Baja for now. We just launched Colorado and Northern California, and are planning on adding Idaho and Nevada distribution by the third quarter of this year. We’ve had conversations about additional states, but we are probably in a wait-and-see mode after this additional pickup.
It sounds odd to ask, but is there anything else exciting going on?
This year will be about growing our selections, both in-house and for distribution. Each month in 2018, Mason Ale Works will release one new beer into the general market and one new beer each week into our restaurants. The barrel-aged beers and sours will start to come out in April. We are working on getting our retail license in San Marcos as well so that we can do brewery releases, too.
Some set aside January as a time of counteractive restraint following a month or more of holiday-strength indulgence, but that doesn’t stop local breweries and bars from offering tons of temptation and darn good reasons to brush that angel off one’s shoulder and enjoy exceptional ales and lagers. Check out the quintet of extraordinary examples, then head to our events page for even more early-2018 fun.
January 13 | Second Saturday: Every month, Hamilton’s Tavern salutes a brewing company (and its patrons), by offering a wide array of that business’ brews, including numerous specialties. Few, if any, are as stocked with great and varied offerings as January’s spotlighted interest, Pizza Port. From SD-style hop monsters to dark coffee behemoths and everything in between, treats abound! | Hamilton’s Tavern, 1521 30th Street, South Park, 5 p.m.
January 15 | Five-Course Beer-Pairing Dinner: The Good Seed Food Company, a new Miralani Makers District biz from a former Urge Gastropub chef, will pair its local-and-organic-focused cuisine with culinary-minded beers at Pariah Brewing Company’s tasting room. Try an uni-infused stout with a fresh oyster, spicy pecan pie with a blonde coffee stout and much, much more (MMM). | Pariah Brewing, 3052 El Cajon Boulevard (inside CRAFT by Brewery Igniter), North Park, 6 p.m
January 20 | One-Year Anniversary: It might be the business’ first birthday, but Burgeon Beer Co.‘s approaching its celebration like time-tested veterans, with live music, an octet of beer-and-food pairings courtesy of multiple food trucks, and even more beer beyond that, including first-run cans of a Northeast-style double IPA dubbed Can’t Stop Juicin’. | Burgeon Beer Co., 6350 Yarrow Drive, Suite C, Carlsbad, 12 p.m
January 27 | Anniversary Party: Despite having one of the county’s smallest tasting rooms, Pure Project Brewing has a big day planned in celebration of two successful years in business. They’ll be converting their parking lot into a beer garden, and offering cellared and otherwise rare brews, plus two aluminum-clad anniversary collaboration beers (a triple IPA and imperial pastry stout)! | Pure Project Brewing, 9030 Kenamar Drive, #308, Miramar, 1 p.m
January 27 | Changing of the Barrels: To mark a whopping 29 years in the beer industry (the most of any San Diego brewery), Karl Strauss Brewing will hold a party at its PB headquarters fueled by a plethora of specialty beers, including this year’s barrel-aged anniversary saison and the non-oaked beer that will be siphoned into wooden receptacles and later used to toast the big three-zero. | Karl Strauss Brewing, 5985 Santa Fe Street, Pacific Beach, 5 p.m
January 30 | Supper Club: Small Bar regularly collaborates with breweries on food-and-beer events, but with an owner who is also a veteran chef, this event with Bay Ho’s Bitter Brothers Brewing figures to be a slam dunk for lovers of good eats and local ales. Go off that January diet two days early and have a fun and delicious time tossing aside that resolution in the interest of a life well lived. | Small Bar, 4628 Park Boulevard, University Heights, 6:30 p.m
Each month, we present several best-bet local beer-related events for the following 28 to 31 days, but as we all know, November isn’t any normal month in America’s Finest City. It’s the month that houses San Diego Beer Week (SDBW), a ten-day span encompassing literally hundreds of events. So, we’re doing things a little different this month, providing a little insight on some of the biggest and most unique happenings taking place from November 3-12. Enjoy, but don’t forget to check out other goings-on via our events page and the official SDBW website.
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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.
There are no official holidays in the month of August. Given that, one might expect it to be a pretty humdrum month from an events standpoint, but local breweries are taking charge of their—and your—destiny, offering a plentitude of good times for all to enjoy. Check out some of these higher-profile affairs, then refer to our events page for even more craft-beer happenings.
August 5 | The Full Pint 10th Anniversary: Sure, you get your local beer news from the pages (both paper and web) of West Coaster, but online beer-news site The Full Pint has been doing this even longer than us, and will celebrate a decade of slinging suds stories with an epic tap-list of rarities from esteemed breweries that includes more than 20 beers brewed just for this party. | Toronado San Diego, 4026 30th Street, North Park, 9 p.m. (general admission session)
August 6 | Hop-Picking Picnic: Join the Womens Craft Beer Collective and the folks from Pure Project Brewing at a Fallbrook farm to help pick hops that the latter entity will use to brew a beer. It’s a free-form event where you can come and go as you please (a brewery visit will follow for those who last to the end). All you have to do is bring a picnic item (and perhaps some beer) to share. | San Diego Golden Hop Farm, 467 Solana Real, Fallbrook, 9 a.m.
August 12 | Anniversary IPA Fest: To celebrate their first year of business, the staff at North Park Beer Company are taking advantage of their ability to pour guest beers, and stocking their taps with more than 30 IPAs of varying strengths, styles and hop bills, including their own impressive stock of hoppy delights. It doesn’t get much more San Diego than that. | North Park Beer Company, 3038 University Avenue, North Park, 11 a.m.
August 18 & 19 | Stone 21st Anniversary Celebration: Stone Brewing continues to show beer fans how to take a festival to the next level, inviting breweries from all over the country to help take over a college campus over a two-day span that includes a Friday night VIP session replete with brewer meet-and-greet possibilities. Join them at this charity event as they celebrate finally being of legal age to drink. | California State University, 333 South Twin Oaks Valley Road, San Marcos, Times Vary
August 27 | Treasure Chest Beer & Food Fest: Green Flash Brewing Company is holding the seventh edition of its charity festival benefiting Susan G. Komen, and everyone will get lucky at this luau featuring 20-plus rare and exotic beers (including brews from Alpine Beer Company) plus food from beer-centric eateries including Urge Gastropub, Carnitas’ Snack Shack and Nomad Donuts. | Green Flash Cellar 3, 12260 Crosthwaite Circle, Poway, 12 p.m.