S E R V I N G T H E S A N D I E G O C R A F T B E E R C O M M U N I T Y


game. Beers with intense hops flavors and bitterness can work well with rich, deeply-flavored food preparations like stews, curries, braises, and a wide vari- ety of aromatic, bitter greens and herbs. Belgian-style beers, which can possess some acidity, or wood-aged characteris- tics, are likely to be very food friendly among foods which themselves have complex flavors.


TABLE OF CONTENTS Letter from the Editor Into the Brew: IPAs MIHO Gastrotruck Homebrew Shops


Farm to 30th Restaurants


Beer and Now: Canned Craft Beer


Guest Tap w/ Slow Food The Nameless Beermaid Directory


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San Diegan farmers’ markets are the ultimate source for locally-produced, seasonal, sustainable, natural, whole foods. Check out this website for the most accurate information regarding lo- cations, dates, and times: sdfarmbureau. org/BuyLocal/Farmers-Markets.php. Here are a few quick, basic suggestions for utilizing the season’s bounty:


The menu for The Grill’s March 19th beer dinner with Firestone Walker was comprised of all local ingredients. Pictured: Chicharones salad with roast shallot vinaigrette and delicata squash, paired with Double Barrel Ale. View all the photos @ facebook.com/westcoastersd


Peas in a Pod Daily farmers’ markets offer bountiful pairing options


By Schuyler Schultz, Culinary Director of AleSmith Brewing Company S


an Diego craft brewers offer many high quality beers in a variety of styles. Those who frequent the local pub circuit know that great food can be an important part of enjoying these fine beers. By learning a few basic concepts about “food-friendly beers,” one can easily create extraordinary beer and food experiences at home. A beer termed “food-friendly” is one that can be successfully paired with a wide variety of foods. Complexity equals versa- tility. A high degree of complexity offers many flavor facets which can be highlight- ed by many different kinds of food.


Euro-Trance


North County Brewers Blend Old and New Worlds By Jeff Hammett


Tasting room open Friday and Saturday Cases of newly-bottled Red Poppy, March 11


The Lost Abbey The Lost Abbey/Port Brewing Compa- ny was started in 2006 as a slight spinoff from the Pizza Port brewpubs (Lost Ab- bey/Port are connected to the Pizza Port chains, but they are separate entities). Founded by the owners of Pizza Port Gina and Vince Marsaglia, as well as Tomme Arthur (Pizza Port’s Director of Brewery Operations at the time), and an unnamed fourth partner, they quickly earned their place in San Diego’s brewing community. The Lost Abbey and Port Brewing Company are the same brewery, separat-


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Beers with a lot of dimension possess enough character to stand on their own as a focal point of a meal but can also work together with fine foods so that each can build on the other. A beer with a complex, well-structured body also has the abil- ity to be flexible across diverse gourmet preparations.


Certain beer styles with very strong flavors, which are certainly quite com- plex as well, are food friendly, but only within certain categories of food. Those with strong malt profiles are versatile for pairing with a wide variety of meats, for instance, including beef, lamb, pork, and


• Salads with a variety of mixed greens, bitter chicories, and aromatic herbs in a light vinaigrette work very well with IPAs.


• Roasted, caramelized root vegetables such as parsnips, rutabagas, turnips, and carrots, along with sweetpotatoes, winter squash, and fingerling potatoes are a natural match for porters, stouts, and brown ales.


• Braised greens like chard, collards, kale, and mustard greens can be matched with nearly anything, but pale ales and ambers work very well.


• Grilled, marinated eggplant, summer squash, onions, and heirloom cherry tomatoes contrast nicely with malty Scotch ales or strong red ales.


• Cauliflower, romanesco broccoli, and Brussels sprouts are all fantastic slightly charred in a sauté pan with brown butter. The nutty, slightly mustardy flavors pair very well with Belgian-style beers with complex, spicy fermentation profiles.


Delivery van license plate: BIGMALT Lightning Brewery


Located in an indescript business park in Poway, Lightning Brewery is as European as they come in San Diego. Their two year-round, German-style beers (Elemental Pilsner and Thunderweizen Ale) follow the Reinheitsgebot, the 500+ year-old German Beer Purity Law regulat- ing beer to only malted grain, hops, water


Continued on Page 5. Beer & Pretzels @ Iron Fist


Iron Fist Vista’s Iron Fist Brewing Company, opened in October in 2010, is the new kid on the block. West Coaster named them one of the 11 to watch in San


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