THE NAMELESS BEERMAID Don’t Drink My Growler!


plenty of beer- or so I thought. Below the six pack-stuffed shelf, I placed a recently filled growler on its side. It seemed incon- spicuous; an unknowing eye would not desire its contents. The next day, empty bottles cluttered my kitchen, testifying success. There was one bottle that was only half empty, however: my now- turned-upright growler. Someone wasn’t as unaware as I’d hoped, instead seeing the growler for what it was: liquid gold. Thankfully, its contents were not some barrel-aged prize. Maybe then I would have cried. Instead, I just yelled, “No! Not the growler!”


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What kind of world do we live in that it is acceptable to open someone else’s growler without permission? An ignorant kind, that’s what. This wasn’t the first time I’d been faced with growler- ignorance. Almost daily, I am asked what it is, how it got its name, and why I can’t fill another brewery’s or brewpub’s. After cleaning my bottle-cluttered kitchen, I sought to reach the truth about this most mysterious bottle. A growler is a half-gallon glass bottle with either a screw top or gasket cap. There have been several incarnations of it, but the modern version can be attributed to Otto Brother’s Brewing Company back in the late 1890s. They introduced these vessels as “to-go” containers for beers on draft, the delivery agents being young kids “rushing the growler” to their parents at home. As for the name? Many sources claims the CO2 that escaped from the lid sounded like a growl.


Tis the season for holiday parties, so I hosted one. The halls were decked, appetizers made, and liquor cabinet stocked. As was the refrigerator with


Then, of course, there are those who believe their growler from brewery/ brewpub X can be filled where I work. Whenever I decline such a request, the reaction is as though I killed a kitten. Looks of shock and anguish wash across faces, backs turn to walk out my door. People take things too personally. The real reason I can’t fill it is not because I am cold-hearted, it is simply a liability issue. Think of it this way: you roll into IN-N-OUT and order a Double-Double, but instead you get a disguised Big Mac. Later, at home, you become ill and blame IN-N-OUT, but it was actually a product of McDonald’s.


Those are the basics, now here are some details which may come in handy: your first growler will be the most expensive because you purchase the glass alongside the beer. Sometimes this is mistaken as a “deposit” as though, if upon return, the money will be given back…not true. When you come for a refill, a growler rinse is not promised. I recommend a prior ride in the dishwash- er. Fill prices and availability are de- pendent on the product. If something is pricey or simply a “no-no,” it is for good reason. During the summer, a delicious double I.P.A. was unavailable in growl- ers and someone actually offered me $70 for a half-gallon of beer! But, being a Beermaid, I knew I only had 5 gallons left until the next run and refused. Again, it was as though I had killed a kitten! Always make sure your growler cap is tightly sealed (done properly and the beer will stay fresh much longer), filled to the brim sans head, and—if you are planning to age it—out of reach at your next party.


Firey Fare @ The Lodge at Torrey Pines


f you dig firey food and fine beer, you’re in luck - The Grill at Torrey Pines will be hosting Ballast Point for a Chili Beer Dinner on January 19th,


I The Grill at The Lodge at Torrey Pines


Growlers being filled at Stone Brewing Co., Escondido


- The Nameless Beermaid


Want to ask The Nameless Beermaid a question? Send them to beermaid@westcoastersd.com


2011. According to The Grill’s craft- beer-loving manager, Stephen Kurpinsky, “Ballast Point will be infusing chilies into different beers just for us and we will be pairing them with a great menu.” There’s going to be a Bloody Mary/Jalapeño Yel- lowtail Pale Ale paired with blackened scallops & shrimp, a Roasted Poblano Pepper Yellowtail paired with jicama and cucumber salad, a Dried Mexican Chili Calico Amber Ale paired with crispy roasted quail, a Chipotle Black Marlin Porter paired with Mexican chocolate cake, & the infamous Habenero Sculpin paired with curry-spiced pork loin. The price is $55 for this five star flamed fare – to reserve tickets, click over to lodgetor- reypines.com/beer/


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