54 San Diego Reader April 21, 2016
in roughly 60 stores, including Whole Foods. “Basically, kombucha is a fermented tea,”
BY IAN ANDERSON
3pm-close: $2.50 tacos, $3.50 Modelo especial cans. Saturday, 9pm-close: free taco with margarita purchase
LA MESA
Bolt Brewing: Monday-Thursday, 11am-6pm $1 off drafts.
Brigantine: Monday-Saturday, 4-7pm: $1 off well drinks. Discounted appetizers. Sunday, 4-10pm: $1 off well drinks. Discounted appetizers.
Casa de Pico: Monday-Friday, 3-7pm: $2 off margaritas, beer, cock- tails. Complimentary appetizer buffet.
Centifonti’s Bar & Restaurant: Monday, Wednesday-Thursday, 3-7pm: $3 wells and beers. $1 off appetizers. Tuesday, Friday, 3-7pm: $3 wells and beers, $2 Mexican beer. $1 off appetizers.
The Hills: Monday-Friday, 2-5pm: $4 draft beers, $3 domestic beers, house wine. $2.50 tacos and sliders.
MIRAMAR
Abbey’s Real Texas Bar-B-Q: Daily, 3-6pm: $1 off all beer and start- ers, excluding IPA.
Brewski’s Bar: Monday, 4-8pm: One-pound wing basket with choice of sauce $6.75. Tuesday, 4-8pm: $3 Corona and Dos Equis, $5 Patron shots. Three tacos for $3. Wednes- day, 4-10pm: $2 off appetizers. Thurs- day, 4-8pm: $4 Jack & Coke. Friday, 4-8pm: $4 Fireball. Saturday, 4-8pm: $4 Jager Bomb. Sunday, 4-8pm: $1 off all beer.
The Filling Station: Daily, 11:30am-7pm: $3.50 domestic beers, $3.50 wells, $8.50 domestic pitchers.
MISSION BEACH
Cannonball: Monday-Friday, 4-6pm: $4 well, Sapporo, sake, $5 wine, $6 spritzer.
Draft: Monday-Friday, 4-6pm, 9-11pm: $4 Stone, Green Flash, Mod- ern Times, and Coronado Brewing drafts, $5 wells.
Guava Beach Bar & Grill: Mon- day, 4pm-close: Half-off alcohol. 25% off all appetizers. Tuesday-Friday, 4pm-7pm: Half-off alcohol. 25% off all appetizers.
MISSION HILLS
The Aero Club: Daily, 2-7pm: $.50 off draft beers and wells.
High-octane ’shroom juice T e South Bay’s brewing scene has been slowly coming to life over the past year, but there’s another com- pany that recently began work- ing in Chula Vista with an ABC type 23 Small Beer Manufacturer license. And it’s not making craſt beer — at least, not quite. Boochcraft launched its
operation in March, marketing a unique take on a probiotic-laden health-store staple: high-alcohol kombucha. “Normal kombucha is around 1.5 percent [alcohol by volume],” says cofounder Todd Kent. “We’ve upped it to 7.” The extra potency seems to
have created an instant market for Boochcraſt — Kent says it can already be found on tap in about a dozen local bars and restau- rants, and its bottles are carried
Cafe Bleu: Daily, 3-6pm: $5 wine by the glass.
The Patio on Goldfinch: Daily, 3-6pm: Half off select wine, beer, and cocktails.
Starlite: Monday-Thursday, Satur- day-Sunday, 5-7pm: $5 draft beers, well drinks, $2 off specialty cocktails. $5 select snacks. Friday, 4-7pm: $5 draft beers, well drinks, $2 off specialty cocktails. $5 select snacks.
Toma Sol Tavern: Monday-Thurs- day, 3-6 pm: $4 drafts, $5 appetizers. Friday, 3-7 pm: $4 drafts, $5 appetizers.
NATIONAL CITY
Grill House at Big Ben: Daily, 3-6pm: 99-cent street tacos.
Pier 32 Waterfront Grill: Friday, 3pm-sunset: Import and local brews from $3, domestic beer $2, house wine $5.
NORTH PARK
The Air Conditioned Lounge: Monday-Friday, 5-9pm: Draft beer and call spirits for $5. Saturday-Sunday, 7-9pm: Draft beer and call spirits for $5.
Bar Pink: Monday-Friday, 4-8pm: $2 Pabst and Tecate, $3 wells, $1 off drafts and calls.
explains cofounder Adam Hiner, describing how the brewing process differs from that of making beer. Rather than mashing grains, they start by making organic black tea sweetened with organic cane sugar. T ey add this to an open tank for primary fermentation with a SCOBY (symbiotic colony of bacteria and yeast). The SCOBY feeds on the sugar, producing low levels of alco- hol and high levels of probi- otics — the sort of healthy, friendly bacteria found in the digestive tract. Like Hiner, Boochcraft’s
selected for its fruity esters and the fact it can hold its own against the probiotic cultures. “If you ferment at certain temperatures, you
people off .” T ey build on this clean fl avor by cold-steeping
third partner and head brewer Andrew Clark has been home- brewing kombucha for ten years. Clark says he experimented with dozens of yeasts before settling on a white-wine strain for the kombucha’s second- ary fermentation — a proprietary process that raises the alcohol to 7%. T at fermentation more closely resembles beermaking. T e brewed kombucha goes into a closed fermenting tank with added sugar cane to feed the wine yeast, which Clark says he
Barn Brewery: Monday-Friday, 3-6pm: $1 off house drafts.
U-31: Monday-Thursday, 5-7:30pm: $3.50 beers, wells, wine. $4.50 calls. $6.50 premiums. Friday, 4-7:30pm: $3.50 beers, wells, wine. $4.50 calls. $6.50 premiums. Saturday, 12-6pm: $3.50 beers, wells, wine. $4.50 calls. $6.50 premiums.
West Coast Tavern: Daily, 4-6pm: $4 wells, drafts, house wine, $6 special- ity cocktails, $20 giant mule pitchers. $6 food selections.
OCEAN BEACH
The Arizona Bar: Daily, 4:30- 6:30pm: Half off pitchers, $3 domestic draft, $3 micro draft, $3 wells, $3 house wine. $3 appetizer sampler, $3 sliders, $3 turkey tacos, $4 fish tacos.
Gallagher’s Pub & Grill: Daily, $3 beer of the month, $4 wells, craft import weekly pint specials, half-price select pitcher specials. Join the mug club for full-time happy hour.
Sessions Public: Monday-Satur- day, Noon-6pm: $3 select draft, $3 off select wine and cocktails. Sunday, 10am-6pm: $3 select draft, $3 off select wine and cocktails.
Winstons Beach Club: Monday, Wednesday-Sunday, 1-5pm: $2 wells.
Fresh, organic turmeric and ginger roots are pressed with tangerine to fl avor a twice-fermented, 7% ABV kombucha.
encourage the bacteria over the yeast, and vice versa,” he explains. “If you feed it certain foods you get diff erent fl avors out of it…. T at’s what we’ve experimented with for years, and we fi nally got what we like and it comes out really nice, really clean.” Clark notes it was important to the team to avoid
“that musty, vinegar component,” often associ- ated with kombucha, “because that’s what turns
$1 off all beer and wine. Tuesday, 1-5pm: $2 wells. $1 off all beer and wine. $3 fireball
OCEANSIDE
Aryana at Holiday Inn: Monday- Friday, 5-8pm: Drink specials. With purchase of 2 alcoholic beverages a special menu is available.
Harney Sushi: Monday-Friday, 5:30-6:30pm: $5 large hot sake, large Sapporo, wine by the glass, $7 sake vase (nigori, peppered pear, blood orange, or basil berry). Three oyster shooters $7.
Hello Betty Fish House: Monday- Friday, 3–6pm: $3 Mexican draft beers, $5 can of Tecate with a shot of tequila, frozen margaritas. Discounted snacks.
OLD TOWN
Barra Barra: Monday-Friday, 4-6pm: $4 drafts and house wine, $4.50 house margaritas, $5 premium liquors. $3 flatbread tacos.
Casa Guadalajara: Monday-Fri- day, 4-7pm: $3.95 house margaritas, $1 off beer and wine. Complimentary snack. Bar area only.
Old Town Mexican Café: Mon- day-Friday, 3-7pm, 10pm-close: 1/2- off well drinks & selected appetizers.
the kombucha with fruits and herbs. T e certifi ed organic results incorporate blends such as fresh-pressed turmeric, tangerine, and ginger, which invokes tropi- cal fl avors and slightly juicy body while doubling as an anti-inflammatory. That’s in contrast to a much dryer apple, lime, and jasmine com- bination, which has the body and aromatics of a sparkling wine or cider. Meanwhile, the grapefruit, hibiscus, and heather combo more closely resembles a new generation of funky tart beers coming out of local craſt -beer companies’ wild-ale experiments. T e Boochcraſt brewery —
or Boochery, as the team calls it — is currently confi gured to produce about 200 barrels a month. And if the concept of high-alcohol kombucha takes off , there’s room to add enough fermenters to triple capacity.
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For more breaking craft-beer news, follow San Diego Beer News on Twitter (@ReaderBeer) or keep up on Facebook.
Sushi Tadokoro: Monday-Friday, 5-6:30pm: Half-off all draft beers, half-off hot sake. $2 edamame, $3 gyoza.
PACIFIC BEACH
Backyard Kitchen & Tap: Monday-Thursday, 3-6pm: $2 off craft cocktails and drafts (exluding Pacifico), $3 glasses of house wine. Discount on select appetizers.
Cass Street Bar & Grill: Mon- day-Friday, 3-6pm $3.25 select microbrews, $8.50 select microbrew pitchers, drink and food specials.
Sinbad Café: Daily, 11am-8pm: $1.50 domestic drafts, $2.50 craft drafts. $4.50 appetizers, $12 hoo- kahs/$10 hookah refills.
Tavern at the Beach: Monday- Friday, 3-7pm: Half off all drinks.
The Turquoise Café-Bar Europa: Daily, 5-7pm: $4 draft beer, draft wine, sangria. $5 tapas: caprese, tortilla Espanola, marinated olives.
Turquoise Cellars: Tuesday- Saturday, 5–6:30pm: $3 pints, $5 glass of wine.
RANCHO BERNARDO
Capri Blu: Daily, 4-7pm: $3.50 wells and drafts, $5 house wine, $6 martini.
The Cork and Craft: Sunday, 10am-2pm: Brunch with $15 bot- tomless mimosas.
The Bistro: Daily, 5-7pm: $1 off select beer, cosmos, margaritas, select wine.
SHELTER ISLAND
Fiddler’s Green Restaurant: Daily, 5-7pm: $1 off beer, wine, spir- its. Appetizer specials.
Humphreys Backstage Music Club: Daily, 5-7pm: 1/2-off select drinks & discounted menu items (excludes holiday/concert nights).
SOLANA BEACH
Masuo’s Sushi Restaurant: Monday-Friday, 5-6:30 pm: Half-off beer, sake, starters, sashimi. 25% off rolls, free edamame.
SOUTH PARK
Hamilton’s Tavern: Daily, 3-6pm: $1 off local drafts.
The Rose: Daily, 4:30-6:30pm: $5 select glasses of wine, $5 draft beer and ciders, $2 off flatbreads.
South Park Abbey: Monday, All Day: $3 rotating pint, $3 wells, $1 off beers. Tuesday-Friday, 2-7pm: $3 draft beer of the day, $3 wells, $1 off all beers.
SPRING VALLEY
The Bancroft: Daily, 3-7pm: $2.75 domestics and wells.
Shooters Cocktails: Monday- Saturday, 3-6pm: $2.50 domestic beer and wells.
UNIVERSITY CITY
Apollonia Greek Bistro: Daily, 3:30-6:30pm: $3-$3.50 bottled beer, $3.75-$5 wine by the glass.
Fleming’s Prime Steakhouse & Wine Bar: Daily, 8–10pm: $9-11 select wines and cocktails. $9-11 bar la carte items.
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