S ER VIN G TH E S AN D IEGO C RAF T B EE R C OM MU N ITY


TABLE OF CONTENTS Brews in the News Letter from the Editor February Events


Plates & Pints - Stein Diego 12 to Watch in 2012


Into the Brew - Steam beer Jacob McKean 5Q


Beer and Now - Pseudo craft Craft Beer Directory & Map


2 3 4


6-8


10-11 12 13 16


18-19


Students from Jeju University at Coronado Brewing Company on the day of their flight back to South Korea America’s Finest Beer City


San Diego, California an international destination for brewing students By Ryan Lamb


S


tudents from the Jeju National Uni- versity in South Korea spent close to all of January in San Diego studying various aspects of the beer industry. Hand- selected from a brewing sciences class, the seven students are now qualified to work at a brewery being built in Jeju, a city known for its water quality.


The majority of students’ time was spent between the facility of local yeast producer White Labs and Travel University Interna- tional on Murphy Canyon Road. In their first week, students took classes on yeast,


fermentation and biochemistry before brewing up a few batches of beer at White Labs. “We used all the same ingredients but different yeast,” said student assistant and de facto translator Kim. “The flavors were very different; it was quite interest- ing.” Classes on marketing and sensory evaluation followed, and a three-day “in- ternship” at Coronado Brewing Company rounded out the experience. As for extracurricular activities, the group visited Stone Brewing World Bistro & Gardens, Ballast Point’s Scripps Ranch


Albert’s Gone Wild Winter Brewmaster Dinner roars at the Zoo


By Mike Shess W


henever my profession


comes up and I


explain what I do, there’s a moment when a look of wonder appears on peoples’ faces, as if to say: what exactly does a pub- lisher of a beer newspaper do on a regular basis? Their mental image is probably of me, at lavish beer pairings in ritzy lo-


location, Vista’s Iron Fist, and Lightning Brewery in Poway. The group’s favorite stop based on flavor was Iron Fist, while Stone won praise for the best facilities. “People are really kind in San Diego. It has been a really good place for the students to study brewing, and their expe- riences here will prove to be invaluable,” said Kim, who didn’t do all the talking. “I don’t want to go home,” said one of the students.


more BREWS IN THE NEWS on Page 2


Monkey Business Homebrew competition entries due by the 24th


S “Shaman” spreads his wings


cales, rubbing shoulders with the hoi polloi of beer society, clutching my ever-full chalice. While the reality is that I stare at a computer screen all day just like everyone else, I do get the lucky chance to attend world class events, and the Winter Brew- master Dinner at Albert’s Restaurant with Sierra Nevada Brewing Com- pany was one of them.


Located inside the San Diego


Zoo, Albert’s is named after an African-born, Silverback Lowland Gorilla who lived at the Zoo from 1949-1978. In 1965, Albert fa- thered Alvila, the first of her kind conceived and born at our zoo. The restaurant is casual classy, serves


Continued on page 15


an Diego’s East Village brewpub by Scot Blair, Monkey Paw, is giving homebrewers the chance to brew a Belgian-style recipe on their Premier Stain- less system. The first competition by Monkey Paw is free to register for, and each home- brewer can submit up to two beers. The pub’s head brewer, Derek Freese, was plucked from the homebrewing world to helm his first professional operation. Since, he’s done even more experimenting, the latest Oatmeal Pale Ale being his most unusual offering yet.


“Have a nice Belgian single or an oaked chocolate quad? We like it all from simple to bizarre, and we want to try them all!” the event website noted.


The competition is not Beer Judge Certifi- cation Program (BJCP)-sanctioned. Judging for the competition will take place on the weekend of February 25th by the owners and staff of Monkey Paw.


For more information, visit monkeypaw- brewing.com


See more EVENTS on page 4

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