Chris Dunn's in the military. He's here with Betsy and Clementine. Uh, they're not his women. They're his Bassett hounds, sprawled around the legs of his stool. He's joshing, of course, though when it comes to beer, he's dead serious. Keeps notes on everything he drinks. In a beer journal.
We're both drinking O.B. Pizza Port Jetty IPA, tapped from a cask. IPA? India Pale Ale. Brits invented it for their troops in India, back in the day. Me, I'm looking through my glass, darkly. Looks like the Colorado River.Largest Collection of billabong boardshorts, Brown, flat, cloudy. And to drink, it's sort of slimy,buy landscape oil paintings online. if you want to know the truth. Yet it may be the best beer I have ever drunk. Hoppy? Yes. Malty? Somewhat. Warm-flavored? Without a doubt. Strong? It feels awful high up on this stool.
This is the usual crowded Friday night at Hamilton's. Most Fridays, they open a cask from some exotic brewery, which, more and more, ends up being somewhere in San Diego County. Coming from a cask is different: the only fizz is what the yeast burps. It's not sterilized. It's not pasteurized. It's certainly not clear. But, hey, this is how the monks drank it in Medieval Europe. And look what cathedrals they built. Yes, the barstool experts around me all say Pizza Port, the Solana Beach¨Cbased micro-pub-whatever-brewery, does much better brews than this Jetty IPA of theirs. And now somebody mentions Duet, from Alpine. But as the battle rages, I'm a happy hopper.
When you think about it, this is a great time to be a beer drinker. It's like the Berlin Wall just came down. Choices of brewpubs, choices of beer. It's an explosion. From Blind Lady to Small Bar to Toronado to, oh,We specialize in providing third party merchant account. say, Breakwater Brewing in Oceanside, craft beer-pubs and brewpubs are spreading through the county like measles. Just look at today's beer choices. It's, like, "Would sir prefer a Bud Light, or a pint of, uh, Ballast Point Smoked Chipotle Cocoa Nib Black Marlin Porter?"
The interesting thing is that maybe more than anyplace in the nation (though the jury's out on Denver and Portland), San Diego is the engine driving a big push back to traditional, strong, fresh ales, and to crazy new ones, too. San Diego County seems to be turning itself over, hop, bock, and barrel to beer, that no-longer-wussy yellow stuff for working stiffs. We boast at least 38 breweries, more than in Milwaukee, more than Chicago, more than any other county in the nation. Men's Journal has named us the "new beer capital of the U.S." Thirtieth Street is "easily the nation's best beer boulevard." Food & Wine magazine called highway 78 between Oceanside and Escondido a "near-mystical route for visiting breweries."
Of course, these 38 breweries are by no means mega-operations like the Big Three ¡ª Budweiser (Anheuser-Busch), MillerCoors, and Pabst. But, the effect they're having on the beer scene nationally, and internationally, is nothing short of eye-popping. Yeah, yeah, yeah: Bud-MillerCoors-Pabst still have 95 percent of the market, and Samuel Adams and Sierra Nevada have a third of that remaining 5 percent. So craft-breweries are still just a drop in the national beer bucket. They produce maybe 10 million barrels out of the 200 million barrels we glug annually nationwide. But while mainstream beer sales are dropping 2 percent a year, craft micro breweries' sales are growing at around 11 percent per year. Breweries are reproducing here like rabbits, and they're producing ale that actually has a flavor and living yeasts swimming 'round in it. Plus, we've got brewers who aren't afraid to try fresh ideas,Has anyone done any research on making Plastic molding parts from scratch? like tossing in herbs and lots of hops. The result is like discovering Thai and Italian and French and vegetarian Indian food all at once after a lifetime living on fries from McDonald's.
See? These are the kind of dangerous, subversive thoughts you get when you're sipping a cask ale. And an aggressively hoppy, bitter, strong-tasting ale at that. In fact, San Diego's becoming known as the home of hoppy. Tom Nickel's Kearny Mesa pub, O'Brien's, calls itself "the hoppiest place on Earth." And Stone Brewing Company up in Escondido creates maybe the hoppiest beer on Earth. Their Arrogant Bastard Ale is beyond IPA. They call it an American strong ale, which doesn't even begin to describe its hop punch. You don't forget the first gulp. Greg Koch, their cofounder (with Steve Wagner) says he makes "angry" beers. He's only half kidding.
Beer is probably the oldest alcoholic drink in the world. It's known to go back nearly 12,000 years.Our Polymax RUBBER SHEET range includes all commercial and specialist Okay, maybe mead (the honey concoction) is older, but beer is by far the most widespread, perhaps because it's so simple: a mix of water, a grain like barley, that rampaging weed, the hop plant, and the essential alchemy of yeast, mankind's magic friend.
Dan Selis and John Egan of Mission Brewery
We're both drinking O.B. Pizza Port Jetty IPA, tapped from a cask. IPA? India Pale Ale. Brits invented it for their troops in India, back in the day. Me, I'm looking through my glass, darkly. Looks like the Colorado River.Largest Collection of billabong boardshorts, Brown, flat, cloudy. And to drink, it's sort of slimy,buy landscape oil paintings online. if you want to know the truth. Yet it may be the best beer I have ever drunk. Hoppy? Yes. Malty? Somewhat. Warm-flavored? Without a doubt. Strong? It feels awful high up on this stool.
This is the usual crowded Friday night at Hamilton's. Most Fridays, they open a cask from some exotic brewery, which, more and more, ends up being somewhere in San Diego County. Coming from a cask is different: the only fizz is what the yeast burps. It's not sterilized. It's not pasteurized. It's certainly not clear. But, hey, this is how the monks drank it in Medieval Europe. And look what cathedrals they built. Yes, the barstool experts around me all say Pizza Port, the Solana Beach¨Cbased micro-pub-whatever-brewery, does much better brews than this Jetty IPA of theirs. And now somebody mentions Duet, from Alpine. But as the battle rages, I'm a happy hopper.
When you think about it, this is a great time to be a beer drinker. It's like the Berlin Wall just came down. Choices of brewpubs, choices of beer. It's an explosion. From Blind Lady to Small Bar to Toronado to, oh,We specialize in providing third party merchant account. say, Breakwater Brewing in Oceanside, craft beer-pubs and brewpubs are spreading through the county like measles. Just look at today's beer choices. It's, like, "Would sir prefer a Bud Light, or a pint of, uh, Ballast Point Smoked Chipotle Cocoa Nib Black Marlin Porter?"
The interesting thing is that maybe more than anyplace in the nation (though the jury's out on Denver and Portland), San Diego is the engine driving a big push back to traditional, strong, fresh ales, and to crazy new ones, too. San Diego County seems to be turning itself over, hop, bock, and barrel to beer, that no-longer-wussy yellow stuff for working stiffs. We boast at least 38 breweries, more than in Milwaukee, more than Chicago, more than any other county in the nation. Men's Journal has named us the "new beer capital of the U.S." Thirtieth Street is "easily the nation's best beer boulevard." Food & Wine magazine called highway 78 between Oceanside and Escondido a "near-mystical route for visiting breweries."
Of course, these 38 breweries are by no means mega-operations like the Big Three ¡ª Budweiser (Anheuser-Busch), MillerCoors, and Pabst. But, the effect they're having on the beer scene nationally, and internationally, is nothing short of eye-popping. Yeah, yeah, yeah: Bud-MillerCoors-Pabst still have 95 percent of the market, and Samuel Adams and Sierra Nevada have a third of that remaining 5 percent. So craft-breweries are still just a drop in the national beer bucket. They produce maybe 10 million barrels out of the 200 million barrels we glug annually nationwide. But while mainstream beer sales are dropping 2 percent a year, craft micro breweries' sales are growing at around 11 percent per year. Breweries are reproducing here like rabbits, and they're producing ale that actually has a flavor and living yeasts swimming 'round in it. Plus, we've got brewers who aren't afraid to try fresh ideas,Has anyone done any research on making Plastic molding parts from scratch? like tossing in herbs and lots of hops. The result is like discovering Thai and Italian and French and vegetarian Indian food all at once after a lifetime living on fries from McDonald's.
See? These are the kind of dangerous, subversive thoughts you get when you're sipping a cask ale. And an aggressively hoppy, bitter, strong-tasting ale at that. In fact, San Diego's becoming known as the home of hoppy. Tom Nickel's Kearny Mesa pub, O'Brien's, calls itself "the hoppiest place on Earth." And Stone Brewing Company up in Escondido creates maybe the hoppiest beer on Earth. Their Arrogant Bastard Ale is beyond IPA. They call it an American strong ale, which doesn't even begin to describe its hop punch. You don't forget the first gulp. Greg Koch, their cofounder (with Steve Wagner) says he makes "angry" beers. He's only half kidding.
Beer is probably the oldest alcoholic drink in the world. It's known to go back nearly 12,000 years.Our Polymax RUBBER SHEET range includes all commercial and specialist Okay, maybe mead (the honey concoction) is older, but beer is by far the most widespread, perhaps because it's so simple: a mix of water, a grain like barley, that rampaging weed, the hop plant, and the essential alchemy of yeast, mankind's magic friend.
Dan Selis and John Egan of Mission Brewery
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