Posts Tagged local
Yesterday I had the opportunity to go to two local breweries that I read about in the Mission Times Courier, Groundswell Brewing and Benchmark Brewing. These brewery start-ups are located right in the Grantville neighborhood of San Diego, a commercial/industrial section just north of Mid City in San Diego. We went to Groundswell first, so let’s start there.
Groundswell Brewing was started just last month in November, so they are just getting going with their production. It was started by 6 friends from the Art Institute San Diego. Most of them went to the culinary school, but Chris, the bartender who helped us, went for sound production. When he’s not brewing beer, his day job is running the sound system at San Diego Padres games at Petco Park.
There wasn’t much to the outside- it’s in an industrial complex, all of which look the same, so I got some shots of the inside. This is a pretty comfortable place to just lay back on their pillowed benches, or belly up to the bar, order a brew and relax. There was Bob Marley blasting from the sound system to help mellow the mood. As I said, they just started up, so they didn’t have a huge selection, but I appreciate smaller selections of (hopefully) better beers. I decided on the Piloncillo Brown.
I had high hopes for this beer, as I’m a big fan of brown ales. It poured a deep, dark brown, with a fairly bright, thin head. It reminded me of a semi-flat root beer. It smelled faintly of caramel and malt, with just the slightest hint of sweetness. The taste, however, was pretty bland. It didn’t have those roasty flavors I have come to expect from a brown ale. It was actually pretty tasteless, though more carbonated than the lack of head lead me to believe it would be. The aftertaste was the winner for this beer for me. It brought out all the aforementioned flavors and characteristics that were missing up front while drinking it. Overall, not a bad beer, but just nothing to write home about.
They are just starting out and Chris told us that they occasionally do specialty brews, so I will definitely check back with them to see how they come along.
Next, we went to Benchmark Brewing, which is just around the corner from Groundswell. These guys have been around since April, so they have had some time to get their feet underneath them. This brewery is run by a man and wife team, with his mom helping out behind the bar. He is the head brewer, while his wife did all of the interior decoration. The decor isn’t half bad, either. It has your standard industrial feel, with little things here and there to help spruce it up a bit. For instance, the lighting over the bar consists of groups of reclaimed old flashlights tied together into chandeliers. The walls are a kind of rustic wood grain, with old-timey lamps overhead. Under the stairs (going up which, a chain and sign saying “Stay on the trail” discourages) is a nice rock garden with some children’s toys. Our host told us that since opening, they have discovered that the sand in the rock garden serves as a fun sandbox for kids who come in with their parents. She also let us know that Benchmark is currently just producing for corporate accounts and plans to focus on the smaller batch production for their tasting room later. Probably the coolest thing about Benchmark is their policy on growler fills: you can bring in any growler from any other brewery and they will fill it with any of their beers, so long as you somehow obscure the other brewery’s label on the growler. She advised that this is due to a change in California state law that says breweries and tasting rooms can freely dispense their product in any (legal) way they see fit. Now, mind you, they are not required to fill growlers from other breweries; it is just a nice service they offer to those who choose to come into their tasting room.
Now onto the beer. None of their beers are high in alcohol, making for a nice way to taste all they have to offer. Although the Dubbel was tempting, I decided to go with their oatmeal stout.
This one poured like a rich, dark coffee, with a tan, frothy head. It smelled like coffee, brown sugar and roasted malt. The first thing to hit my tongue, after the creaminess of the head, was the malt. It coated my entire mouth for a good while. This kind of masked most of the other flavors that may have been present. I wouldn’t call it oily, but it was certainly a thick mouth feel. The real experience, much like with the brown from Groundswell, was in the aftertaste. The brown sugar sweetness followed the roasted malt flavor, which was itself followed by a sort of fruity character. I was left with flavors of coffee bitterness and roasted malt on the finish. I really enjoyed this beer and at only a little over 4% abv, I would be able to enjoy a few of these.
I enjoyed Benchmark a little more than Groundswell, but as I said, the former has had a little more time to get going.
Just a little article about a newish trend in brewing. What sorts of ingredients from where you live would you add?
Forget Barley And Hops: Craft Brewers Want A Taste Of Place
by Alastair Bland
Last week, Aaron Kleidon went for a walk in the Illinois woods and returned with a bag of lotus seeds. The seeds were bound not for his dinner plate, but for his pint glass.
In a few months, Kleidon will have lotus-flavored beer at the small brewpub , which he owns with two friends in Ava, Ill. The microbrewery specializes in beers with seeds, leaves, roots, fruits and fungi foraged from a nearby wooded property. The brewers have even made a saison from chanterelle mushrooms.
Why, you may ask, would anyone want to add strange seeds and mushrooms to their beer? The answer is to create a taste of place. It’s a concept long recognized by and winemakers, who call it terroir, but is mostly absent from the craft of brewing.
This approach the placelessness of mainstream brewers, who mostly use the same ingredients grown in the same places — barley from the Great Plains and hops from the Pacific Northwest.
“Beer should have a connection with the landscape,” says Portland-based beer lover Eric Steen. In 2011, Steen started a program called that invites brewers to go hiking with an eye out for trail-side plants to use in their beers. Steen’s beer walks have involved such major breweries as Deschutes and New Belgium, and have resulted in oddities like a sour chokecherry beer, a sage-juniper IPA and a blonde ale brewed with stinging nettles and salmonberries.
Across the country, in backwoods and backyards, there are others searching for ingredients to flavor their beer. This summer, brewers around Washington, D.C., held a called Foraged Cask, which showcased beers made with unusual additions like mint, mulberries and lavender. And for several years, Chris Haas, head brewer at in Salt Lake City, has trekked into the local mountains late each summer to collect wild-growing hops.
At in Santa Cruz, Calif., owner Alec Stefansky brews a red ale using maple-scented candy cap mushrooms. Stefansky, who has also experimented with fragrant redwood branches, says using wild, local ingredients in his beer is a way “to make flavors that are uniquely Northern Californian.”
For his beer — called Rubidus Red, after the candy cap’s Latin name — Stefansky collects the mushrooms himself each fall and winter. He says that the maple syrup aroma of dried candy caps is so potent that a single cup will do for seven barrels of the beer. What’s more, if a person drinks just 2 or 3 pints of Rubidus Red, he or she will begin to smell deliciously like the fungus, according to Stefansky.
“You’ll wake up smelling like breakfast,” he says.
Imprinting beer with the flavor and scent of the South is a focus at , in Durham, N.C., founder Sean Lilly Wilson tells The Salt. The brewery features both wild ingredients and those grown on local farms — like hickory-smoked barley, sweet potatoes, local corn grits, figs from neighborhood trees, pawpaw fruits and wild American persimmons.
Brewing with foraged edibles may seem like another eccentric step forward by the ever-innovating craft beer industry, but Steen at Beers Made by Walking says it is actually a step backward.
“Historically, there were all sorts of herbs with flavor and medicinal qualities used in beer,” he explains. “So, this is nothing new or special. It’s really quite an old tradition.”