Ingrid’s Continued from page 1


around,” Colby explained. Wanting to help in any way, Brewers Supply Group generously donated the cocoa nibs - “the base of the recipe,” according to Colby. Sean Paxton, also known as The Home- brewed Chef on The Brewing Network beer radio, thought to use orange peel and ginger “to make the beer taste almost


Ingrid had only words of praise for her collaborators: “They’re just genuinely great guys. For me, having this beer made is like winning the Nobel Peace Prize, but without the politics.” Response to the beer has been huge, as Ingrid explained: “Every day we get people calling to see if we have it,” something she recommends because it isn’t always on tap. Craft beer lovers have driven from as far as Temecula to get a taste of the beer that Ingrid says “is getting better and better as it sits.” Ingrid also organizes Chicks for


Coronado’s Southern California District Manager Clinton Smith holds Coronado’s trademark tap handle


like a candy bar.” Finally, Neva Parker, Head of Laboratory Operations at White Labs, listened to Colby’s ideas and do- nated the perfect Belgian yeast strain. The end result: Ingrid’s 1 in 8, a strong amber ale that owes its name to the fact that 1 in 8 women will develop the disease. During the brewing process, the numbers 1 and 8 gained even more meaning to all involved: 1 cancer-fighter was helping create an 8%ABV beer. The locations that purchased the beer were asked to donate 20% of the proceeds to the Susan G. Komen Foundation, and Ingrid was thrilled that many decided to give 100%. Coronado and Ballast Point are also donating 100% of the proceeds.


Flash Continued from page 1


Mike emphasizes that nothing will change the soul of Green Flash. While remaining humble, the expansion is undeniably ambitious. Starting at 45,000 barrels a year (100,000 capacity), two bottling lines for 22oz & 12oz bottles, and a massive cold room (4500 sq. ft.), Green Flash Mira Mesa will have the ability to produce 70 palates a day of bottled brew. Designed by Paul Mueller Co., the new brew house alone took three months of planning and will have a fifty barrel – five vessel system including two kettles, as well as a cellar that will hold ten 250 gallon fermentation tanks & two 250 gallon barrel bright tanks. The focal point, however, will be the tasting room. Using retired whiskey barrels as tables, a wrought iron fence with a bar-top will separate the tasting room from the brewery floor. The tasting room is situ- ated next to the most visually stimulating aspect of the commercial beer-making process, the bottling line. It’s also your starting point for a self-guided informa- tional lap around the various stages of production. Green Flash has made it a goal to involve the public in the entire


brewing process, start to finish. A 20-year lease has been secured for the property, and “the city’s been great with the permits and paperwork,” Mike told us. All of the major pipe has already been laid, including co2, gas, water, electrical and air. The construc- tion of a drainage system for the bottling line is currently underway, as too are the offices. “Right now, it looks like everything is on target,” Mike claims with controlled excitement. The Vista location will shift its focus to 22oz production. The staff will grow, but even at full production Mike wants to keep it under 50 people (currently, Green Flash has ~20 people on staff). While he’s excited for this space,


Mike’s aware of what the upgrade will mean for the perception of Green Flash. “As soon as we can make the beer, we’re going to take care of our existing dis- tribution obligations before we think of expanding. All of this looks big but I’m just a regular guy. It’s incredible though, I’ve watched this brewery turn from a hobby into my life.” Look for Green Flash Mira Mesa to open the doors in June of 2011.


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Beer, a beer-centric social meet-up held at The High Dive. “You don’t have to know anything about beer to join us,” re- assured Ingrid. At each event, a brewer will come and talk about their beer in a fun, casual atmosphere. Included in the $20 admission price: all the beer info you can handle, up to six generous tasters, food pairings and a pint of your choosing. Due to Chicks for Beer’s growing popularity, Ingrid recommends buying your pre-sale tickets through The High Dive’s website.


Started back in June, Chicks for


Beer’s membership has grown from forty to nearly three hundred. The name and logo have been trademarked and all of the paperwork has been filed to make it a non-profit organization that will benefit many charities, focusing on breast cancer research and awareness. It doesn’t stop there: “Other businesses have come out of the woodwork to see how they can support us, and more local and regional breweries have been expressing interest as well.” Along with having a pint of her beer at each location it’s served, promot- ing cancer awareness is another of In- grid’s goals, because “everybody knows


Coronado Brewing Company somebody who is affected.” This is the case for Green Flash’s


Mike Hinkley, who said, “Ingrid’s 1 in 8 hit home for me.” His wife and Green Flash Co-Founder Lisa was diagnosed with breast cancer in August, and “her prognosis is good but it is a very trying time. Ingrid is an inspiration to us and we want to help her and people like her.” Along with making a cash contri- bution, Green Flash is working out the details to add a bottled beer by early next year that will raise more money.


Look for Ingrid’s 1 in 8 on tap at these locations: The High Dive, Churchill’s, Small Bar, Hamiltons Tavern, Stone, The Neighborhood, The Regal Beagle, Sessions Public (cask), The Tipsy Crow (cask), and Blind Lady Ale House (cask). Call first to see if it’s available; contact information is listed in our directory on page 11. For Ingrid’s 1 in 8 December events, visit our event calendar at westcoastersd.com/event-calendar


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