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.
Friday, November 3
Saturday, November 4
Sunday, November 5
Monday, November 6
Tuesday, November 7
Wednesday, November 8
Thursday, November 9
Friday, November 10
Saturday, November 11
Sunday, November 12
When it comes to local personalities, few were as ingrained in the multi-tiered fabric of San Diego’s beer scene as Derek Gallanosa. After years spent at Karl Strauss Brewing Company, he went on to be the opening head brewer for Rancho Bernardo’s Abnormal Beer Company, while at the same time serving as an instructor for the marketing component of San Diego State University’s Business of Craft Beer certificate program. On top of all that, he was a constant fixture among beer geeks, coordinating and participating in epic bottle-share events throughout the county. Everyone knew this omnipresent fermentation fixture, which made it all the more surprising in August when he announced his resignation from Abnormal and SDSU along with plans to leave San Diego. Since then, he’s been traveling while awaiting the moment when he would be contractually able to announce plans for his future. Today is that day. Gallanosa has taken up residence in the Sacramento area to helm operations for start-up business, Moksa Brewing Company.
Located at 5860 Pacific Street in the city of Rocklin, directly northeast of Sacramento, the brewery-to-be is named for a Hindu term referring to finding one’s freedom. Gallanosa says this describes his and his partners’ intentions from a brewing perspective. They intend to break away from the norm and create their own path, exploring how to further express familiar flavors found in beer, while also striving to discover new taste sensations to showcase via ales and lagers. They will do that from a 4,960-square-foot former car dealership, roughly 1,100 square feet of which will be used for the brewery. Moksa’s 100% steam-heated 10-barrel Premier Stainless brewhouse will be fully visible through a glass wall; a setup Gallanosa refers to as a “brewquarium” like he worked within at Abnormal. Moksa’s cellar will consist of two 30-barrel, three 20-barrel and two 10-barrel uni-tanks plus a pair of brites.
Moksa has also brought on brewer Cory Meyer from popular Sacramento interest New Glory Craft Brewery. He and Gallanosa will put their heads together to determine what styles they will brew. So far they know they will craft India pale ales similar to the mixture of West-Coast and hazy IPAs Gallanosa made at Abnormal. Rich stouts with adjuncts will also figure in along with barrel-aged imperial stouts, but the sky is the limit outside of those staples. The current estimate for Moksa’s debut is December of January. Total 2018 production figures to come in around 1,000 barrels, but once everything is maximized, the business should be able to churn out 2,500 barrels of beer annually.
Yes, it is a good opportunity with the benefit of partial ownership, but what could inspire a brewer synonymous with San Diego to pull up stakes for unfamiliar territory? Love, it turns out, was his primary motivator. Gallanosa’s fiancé landed a dream job to be a State-employed archaeologist based in the Sacramento area. Upon learning this, he contacted some people he knew up north and was made aware of the Moksa project and its team’s need for a brewer. The rest is history. Even with all of the pieces falling in what would appear to be perfect placement, Gallanosa says he will miss working with the talented team at Abnormal and the restaurant that houses it, The Cork and Craft. But he is bullish about Sacramento’s burgeoning craft-beer scene (having visited the region four times in the past two years, I can attest that it is growing and an exciting place to be for beer enthusiasts) and happy to become a part of it.
In May, O’Sullivan Bros. Brewing Company owner Ed O’Sullivan put his two-year-old Scripps Ranch brewery up for sale. Shortly after, Darrel Brown, the owner of Savagewood Brewing Company came to take a look. Earlier in the year he had toured defunct Escondido business Offbeat Brewing Company. He also took a look at Helm’s Brewing Company in Kearny Mesa, but passed on all three due to his desire to settle his interest in Rancho Bernardo. But as the months passed, he came to realize the best place for the community- and family-focused venue he aimed to establish was right in his backyard. He and O’Sullivan reconnected and forged a deal that makes Brown the new owner of O’Sullivan Bros.’ brewery and tasting room. And while others might wipe the slate completely clean, Brown will integrate the O’Sullivan Bros. brand into his own.
Brown’s plan—which is already underway—is to remove all O’Sullivan Bros. branding from the exterior and interior of the facility, which is located on the west side of an industrial park on Hibert Street catty-corner to a large shopping area that includes a grocery store and numerous restaurants. All branding will be changed to reflect Savagewood Brewing and his beers will take up the lion’s share of the faucets in the tasting room, but he will also keep on some of O’Sullivan Bros.’ best-selling beers, including Catholic Guilt smoked porter, Our Father’s Stout and Finn McCool’s Big Thirsty red ale. A Scripps Ranch resident who lives mere blocks away, Brown patronized the brewery he now owns and believed in the product and the people behind the brand. He was saddened that the O’Sullivan family had to exit the industry—not due to poor quality, but personal issues that couldn’t be avoided—and feels strongly that their legacy should live on.
While O’Sullivan Bros. beers largely fell on the darker side, Savagewood ales come in lighter on the SRM spectrum. Brown’s recipes are hoppy, fruity and light on malt to produce a dry finish associated with Southern California offerings. That said, he’s not afraid to dabble in the East Coast arts, and is planning to brew a West Coast-Northeast India pale ale hybrid using yeast used for hazy IPAs against a decidedly “San Diego-style” grain bill. That will join his pineapple pale ale and other beers that, up until now, have been contract brewed at Groundswell Brewing Company’s Santee headquarters. Since the total annual production capability of his new facility is just 550 barrels, he will continue to utilize his contract relationship to increase yearly barrelage to between 1,600 and 1,700 barrels.
But it’s not all about the adult beverages. Savagewood will have cold-brew coffee and house-made craft sodas on tap. It will also hold various youth-oriented events such as movie nights featuring ‘80’s movies and popcorn. Also on-tap will be at least one event raising money for local charities per month. A portion of proceeds from one of his beers, Exquisite Blonde, already go to the cancer non-profit Keep A Breast Foundation. “Scripps Ranch is my home and I want Savagewood to be the neighborhood brewery,” says Brown. “Every decision I make will center around that.”
Brown will open the revamped tasting room on November 2, just in time for San Diego Beer Week, which takes place November 3-12. He plans to hold events throughout that span, including beer-release promotions, a trivia night and a beer-brunch event. And near the end of November, Savagewood will hold its official grand-opening party. In the meantime, he’ll work on expanding the floor-plan of the tasting room and cinch up negotiations with a brewer he intends to bring on. As for the rest of his staff, he is keeping all of O’Sullivan Bros.’ existing employees, making for one of the true feel-good stories of this year in local craft beer.
From the Beer Writer: I have been fortunate enough to participate in a number of collaboration brews with San Diego breweries. My participation has ranged from lending elbow-grease on brew-days to conceptualizing beer styles. It doesn’t get much better for a beer-nerd like me and each has been an honor to take part in, not to mention a learning experience. But it was an extra-special privilege coming up with a fun idea with Green Flash Brewing Company barrelmaster Pat Korn earlier this year. That brewery’s flagship beer, West Coast IPA, has been a long-time icon that helped define and communicate the hop-centric nature of San Diego beer. Many are the beer enthusiast who have memorized its dank, tropical, citrus-like flavors and aromas, myself included. Which made me all the more eager to find out what this beer would taste like fermented exclusively with Brettanomyces. Green Flash Brett Coast IPA answered that question when it debuted earlier this week at an event for Beer to the Rescue, the anti-lupus campaign it was brewed to raise funds for. For an in-depth description of this lovely beer’s characteristics, I will turn things over to the man who coaxed it into reality.
From the Brewer: “When Brandon approached me about being involved in Beer to the Rescue, I immediately said ‘yes.’ You see, my mother Barbara has Lupus, and I have never lived a day of my life without it being a part of my life. My mom is a tough lady, someone you don’t mess with, but I have spent many days watching her deal with the horrible effects of the disease. So for me, being involved in this great fundraising endeavor was a no-brainer. For this beer, we decided to harken back to our roots and re-brew a classic IPA that has a long history with Green Flash. But instead of using boring old Cal Ale yeast, we fermented the beer with our house strain of Brettanomyces. Two-row and C30/37 Crystal are the malt base and the beer is hopped with Simcoe, CTZ and Cascade, then dry-hopped with Simcoe, Citra, Centennial and Cascade. And just to enhance that good old Vista flavor, the beer was then racked onto two-pounds-per-barrel of whole-leaf Simcoe. It clocks in at 7.1% alcohol-by-volume and is a classic West Coast IPA, but the use of our house Brett adds flavors not usually associated with those beers. Dark gold in color with a full, crisp head, the beer has aromas of pine and grapefruit from the dry-hopping with verbena and horse blanket from the Brett. The flavors are an alluring mixture of pine, lemon, verbena and grapefruit; with a strong Brett character of phenol austerity and a seashell mineral-ity that adds a slight brininess to the beer.”—Pat Korn, Barrelmaster, Green Flash Brewing Company
There are local brewers whose names are synonymous with the companies they work for. You hear Tomme Arthur and you think The Lost Abbey. You hear Yuseff Cherney and you think Ballast Point Brewing & Spirits. You hear Chuck Silva and you think of Green Flash Brewing Co.’s spiky, fluorescent green half-sun logo. Time to ditch that last correlation, because today Silva resigned from Green Flash after 11 years of guiding the company, and the design and manufacture of its decidedly West Coast-style, hop-driven beers.
Green Flash owners Mike and Lisa Hinkley brought Silva on in 2004 when the company was struggling to make an impact with the craft crowd. The difference following Silva’s arrival was night and day. Free to brew the hop-heavy recipes his personal tastes gravitated toward, he scored home runs with beers like his West Coast IPA and Hop Head Red before taking on a variety of Belgian-inspired ales, barrel-aged and Brettanomyces-stoked beers. Consumer demand grew, translating to sales, a move to a larger brewery in San Diego’s Mira Mesa community, the opening of a satellite brewing and barrel-aging facility called Cellar 3 in Poway, and construction of an East Coast brewery slated to open in Virginia Beach, Va. next year. As of the close of 2014, Green Flash had grown to become the 48th largest brewery (by production) in the United States.
Given Green Flash’s astronomical growth and Silva’s achievements while there—including plenty of medals from the World Beer Cup, Great American Beer Festival (including a gold medal for his Belgo-American Le Freak collected at Saturday’s GABF) and other prestigious brewing competitions—one has to wonder what would motivate him to make this move, especially at such a key period of growth for Green Flash. While it seems out of the blue, this is actually something Silva has contemplated for a long time, ever since falling in love with the idea of establishing his own brewing company. Effective immediately, that is what he’ll be devoting 100% of his time and energy to.
Adding to the passion behind the future Silva Brewing Company is the fact he will be working on the project with his wife, Mary Jo, and building it in California’s Central Coast region from which he hails. He’s targeted San Luis Obispo County, where many of his family and friends reside.
“It’s been so fulfilling to play such a major role in the accomplishment of so many goals at Green Flash. Together, we’ve come further and grown larger than I could have ever foreseen. I couldn’t have done it alone and I thank every member of the craft community that helped me along the way,” said Silva. “But it’s always been my dream and personal long-term goal to brew on my own terms. Now is the time to go for it.”
Update: Green Flash has promoted Head Brewer Erik Jensen to the position of Brewmaster