El Cajon’s lone brewery is plenty capable of filling that municipality’s role as lone beer innovator. Burning Beard Brewing (785 Vernon Way, El Cajon) will celebrate its second anniversary on March 31. It’s sure to be a sold-out affair behind a clientele both sizable and loyal. Amidst that revelry, which will take place in the parking lot behind “The Beard’s” facility, fans will be able to spy a piece of the company’s future—a 1,300-square-foot warehouse space that is being converted to house Burning Beard’s wild-ale program.
“The new space will be dedicated solely to the production of wild, Brett(anomyces), and mixed-culture beers,” says co-founder Mike Maass. “The space will feature a copper-lined koelschip for spontaneous fermentation, along with a variety of oak fermentation vessels in various shapes and sizes—red and white wine barrels, foeders and other such cooperage.”
Located directly east of Burning Beard’s brewery, it is completely isolated from that production space to prevent cross-contamination from wild yeast and microorganisms. Build-out is complete for the most part, with electrical, lighting, plumbing, drains and walls taken care of. The company is currently awaiting approval from the California Department of Alcoholic Beverage Control (ABC) to begin producing wild ales.
“We’ll be using the koelschip to produce a Lambic base that we’ll age for a year to blend with the Lambic barrels we’ve had aging for two years now,” says Maass, explaining the longtime Belgian brewing technique of blending three consecutive years’ vintages of Lambic to produce what is called a Gueuze. “We’ll also do a Flanders (-style red ale) base that we’ll age for a year and blend with the Flanders barrels we’ve had going for a year. Additionally, we’ll use the space to experiment with our proprietary in-house yeast strain, Brulanta Metio.”
That yeast strain was propagated over a three-year span by Burning Beard director of brewery operations and head brewer Jeff Wiederkehr in his back yard. “I coolshipped it with a small chunk of wood I found in Belgium, harvested the yeast, coolshipped again…rinse, repeat,” says Wiederkehr. “We tried it, liked it and currently have it in the bank at (local yeast-production company) White Labs.”
Barring any hiccups, Burning Beard is on-track to begin utilizing its new space before summer.
It may be the shortest month of the year, but February is stocked with beer and brewery events. The anniversaries alone could keep an ale enthusiast busier than a one-armed hop-bine tender (trust me on that one). Peruse this short-list of quality events, then go a step further and take in the full list of goings-on at our constantly updating events page.
February 4 | Super Sunday Cellar-bration: It takes a lot for a non-sporting event to compete with the almighty Super Bowl. Realizing this, Stone Brewing is pulling out all the stops—and some of its rarest kegs—putting on a beer festival at its Escondido eatery featuring vintage beers going back as far as 2005, plus plenty of one-offs and a special food menu. Game on! | Stone Brewing World Bistro & Gardens, 1999 Citracado Parkway, Escondido, 10 a.m.
February 10 | Brewbies: Supporting a worthy charity is both easy and rewarding at this annual fest put on by the Keep A Breast Foundation, where scads of SoCal breweries bring out their best, including one-offs, many of which are pink-hued in honor of the fight against breast cancer. | Bagby Beer Company, 601 South Coast Highway, Oceanside, 1 p.m.
February 10 | Second Saturday: Hamilton’s Tavern’s monthly tap-takeover extravaganza will feature the varied liquid wares of Karl Strauss Brewing, including Onyx Ledbetter, a black IPA brewed collaboratively with South Park Brewing as the first beer of the 2018 Beer to the Rescue fundraising campaign benefiting the Lupus Foundation of Southern California. | Hamilton’s Tavern, 1521 30th Street, South Park, 5 p.m.
February 14 | Truffles, Truffles Everywhere: Few things scream Valentine’s Day like chocolate confections, and some of the best in San Diego are produced by Andrea’s Truffles. So sweet are her sweets that a whopping three beery venues will feature them during the day of amore. Eppig Brewing is doing a beer-and-truffle pairing, while just down 30th Street, Andrea will collaborate with Mastiff Sausage Company at North Park Beer Co. And over in Beeramar, White Labs will temper its beer pairing with a side of education. Ooh la la! | Various Locations, Times Vary
February 24 | Carnival of Caffeination: In 2017, West Coaster readers voted “Modern Times Beer festivals” as the best beer events in San Diego, and the beer-and-coffee biz is teaming with guest roasters and brewers to put on the second edition of its fete celebrating all things caffeinated, including barrel-aged beers and exotic java, plus live music and food trucks. | Broadway Pier, Downtown, 12 p.m.
Anniversaries Galore: There are so many, I felt inclined to list them. Cheers and happy birthday to the whole lot of them!
From the Beer Writer: When the team at Del Mar brewpub Viewpoint Brewing fell behind on their plan to brew a beer in honor of Oktoberfest, they picked themselves up and focused on a celebratory period they were plenty ahead of, the holidays. When brainstorming on an ingredient that would be appropriate from Thanksgiving through Christmas, they decided on the humble yet flavorful cranberry. But rather than make some flimsy, indiscernible “fruit beer”, they aimed to make something complex and unique, selecting a Belgian-style farmhouse ale as the base style and augmenting it with the fruit of the bog. Enter the hilariously named Viewpoint Cranbarely Sauced. With a French saison yeast strain bringing in huge floral, citrus fruit character in the bouquet and palate, this 7% alcohol-by-volume beer comes across tasting like blood orange with hints of anise and lemon thyme in the front, cranberries (sans their inherent tartness) in the middle, with a bone-dry finish leaving a lasting grapefruit pith bitterness in its wake. It’s a very interesting beer that is perfectly suited for the holiday season and unlike anything else in San Diego County.
From the Brewers: “The idea came about while (Viewpoint founder) Charles Koll was talking to chef Nathan Lingle from L’Auberge about the holidays just before San Diego Beer Week. We were hoping to do a collaboration with him for our grand opening but the timing didn’t work out, so we decided to collaborate on a beer for the holidays. While talking about the many different flavors that reminded us of the holidays, cranberry was universal. Charles and I talked about using our French-saison recipe because it has earthy pepper notes that would complement the tartness of cranberries. To add to the overall balance of the beer, we added some Red X malt to the base recipe for more sweetness and a little darker color. Chef Nathan came in to brew the beer with us and we discussed the best way to make the cranberry sauce. Because we added sweetness with the grain bill, no sugar was used while making the sauce. Instead, Nathan made a fennel stock and that was the liquid used to reduce the fresh and dried cranberries. We used about 10 gallons of the cranberry sauce and later added fennel pollen for aromatics, like a dry-hop addition. The Cranbarely Sauced French saison is beer-forward with the cranberry coming at the finish. The fennel is sudden and comes more on the nose. The goal was to keep beer in the foreground and have the other flavors play a complementary role.”—Moe Katomski, Head Brewer, Viewpoint Brewing Company
On Memorial Day weekend of 2016, downtown Julian’s The Bailey Wood-Fired BBQ closed its doors. That move shut down its on-site fermentation component, Julian Brewing Company. The business was taken over and converted into a brewpub in 2012 by San Diego brewing veterans Vince Marsaglia and Tom Nickel. The latter is the owner of O’Brien’s Pub and West Coast BBQ & Brew, and sold off his stake later that year, going on to open his own brewery, Nickel Beer Co., just down the street. Marsaglia, co-founder of Pizza Port, Port Brewing and The Lost Abbey, soldiered on but struggled to make a success of the operation. After exploring the option of selling The Bailey, he made the decision to close it and revamp it almost in its entirely. Soon, it will reopen with a new identity that will make it unique from a beermaking perspective, not only within Julian, but throughout San Diego entire county. Read more »