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New Beer Alert: “5pm” Session IPA from Abnormal Beer Co.

Rancho Bernardo 3/23/15

Abnormal Beer Co. is set to release their first (and highly anticipated) beer to the public. A brewery since Fall of 2014, ABC will be be releasing its first beer “5pm Session IPA” on Tuesday March 24, 2015 due to unforseen circumstances with Alcohol Beverage Control label approval this beer’s release has been postponed indefinitely pending approval.

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Head Brewer Derek Gallanosa gave Craft Beer Tasters some exclusive insight about his first ABC creation. “Hey, it’s the late afternoon and you’re yearning for beer. Perhaps an easy drinking, low bitterness, hop forward glass of liquid patience while you wait out the traffic? Enjoy the 5pm Session from Abnormal Beer Co, a 5.2% Session IPA that’s tropical forward, emphasizing the aromatic qualities of hops from the North West region of the country. So say, “Hope you’re having fun” to those waiting on the 15, while you have a glass of the 5pm Session and are having a muuuuch better time.”

Also happening this Tuesday is the advent of a new happy hour menu at The Cork & Craft. If you’re unfamiliar with The Cork & Craft or Head Brewer Derek Gallanosa what follows was
originally published 9/10/14 on this site.

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Cork and Craft in Rancho Bernardo promises to be many things. A fine dining establishment. An urban winery. A craft beer oasis. Given its location, a business park in Ranch Bernardo, “oasis” is definitely a good descriptor. It will have many handles of craft beers from around the world, to be certain, but it is their house beers that this observer is most excited about. Former Karl Strauss brewer Derek Gallanosa is back where he wants to be: in the brew house.

I first met Derek at a “Meet The Brewer” event I helped produce a few years back. It has turned into an inside joke amongst he and I as Derek, technically speaking, was no longer brewing at Karl Strauss when he showed up for their meet the brewer event… posing as a brewer. He had moved out of the brewhouse and into the sales side of the operation. Having no one able to attend on the brewery’s behalf, Derek stepped up to the plate, stretched the truth a bit, and really represented Karl well. We hit it off at that event, mostly because I had done some research and had an encyclopedic knowledge of him before he showed up. Essentially, I had found an obscure blog that Derek had once participated in, and it had his likes, dislikes, and life story. Let that be a lesson to you out there, the internet is forever!

Since then, I must say, Derek and I have been San Diego Beer Friends. From bottle shares, to beer brunches. Trips to Ensenada’s Baja Beer Fest, and many a festival in-between. I am objective in my writing, but I freely admit, I am proud of Derek’s newest task at hand. Derek has a passion for life. Most of what he does, he does at the highest level. When he saw he was gaining weight he educated himself and became his own nutritionist. His golf game has the handicap and trophies to back up the smack talk. His home brew is award-winning. Though multi-talented, his passion for beer is most evident when discussing brewing. You definitely tried some Pintail or Red Trolley brewed under his tenure at Karl Strauss, but maybe you have also had his award-winning home-brew “Peaches & Cream” which lead him to brew a small batch at Ballast Point that was on draft at their Little Italy location, and maybe you saw him throw the opening pitch at a San Diego Padres game (it was the grand-prize).

I recently was invited by Derek to take a tour of his new home away from home. I was greeted upon my arrival by Derek who explained that he also serves as Beer Curator for Cork & Craft, in addition to his role as Head Brewer for The Abnormal Beer Company.

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As Beer Curator he is responsible for the beer program, from draft to bottle, the beers on hand were secured with food pairings with the house menu in mind. Derek was excited to take me to the 29 foot long bar, nestled just in front of his brew house. Excited to tell me about the beers he will be opening with on 9/18/2014 I was dizzied by the details of the bar. The detail literally stopped me in my tracks as I had to go in for a closer inspection. The look of the bar, with its sturdy wood, ornate library lamps, hefty stools, these were beautiful details, but it was the design of the power outlets that really grabbed me. I asked Derek about the outlets’ design. “The outlets are also coupled with USB ports, and are placed every few feet. Aside from people being able to charge their phones, and other personal devices, we realize that we will attract a professional crowd as we are in the middle of many office parks.” Matt DeLoach, cofounder of Abnormal Wine, Cork and Craft, and Abnormal Beer Co. commented on the issue of “detail” as it were when he thoughtfully sighed “That, unfortunately, is the curse. We live in the details.”

As we snaked around the bar, through the dining room and kitchen, and into the brewhouse, the attention to detail continued to show through. The level of detail in the kitchen was dense. Lit up naturally by a large skylight, the kitchen at Cork & Craft is where the old world feeling of brick, mortar and wood meet new world sophistication of top tier state of the art equipment laid against stainless steel, bright white subway tiles, LED lighting and a mirror finish of most every surface. The design shows a kitchen that begs for invasive eyeing. You can eat off the floor, or any other surface in all honesty, and that’s how it should be. Derek shared that the staff jokes that the kitchen is a fishbowl. Pretty exciting to see a kitchen that welcomes transparency and openness, perhaps this will be a start to a local trend.

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If the kitchen is the fish bowl, than the brewhouse is the fish tank. When I use the phrase fish tank, I mean that almost quite literally as the brewhouse, nestled betwixt the kitchen and the 29 foot bar, is a floor to ceiling glass enclosure where Head Brewer Derek Gallanosa will be on display as he works in the 10 barrel brewhouse filling four x 20 barrel uniting fermentors day in, and day out with Abnormal Beer Company beers. That’s how he wants, that’s how the Abnormal team at Cork and Craft want it to be. Look at us perform our craft at the highest level. Look at the attention to detail and effort given to everything we do. All of this openness, and honesty, and high caliber humanity will be what sets this place apart. With hundred of restaurants in San Diego that offer fine dining, world class wines, and highly coveted craft beers, it is the humanity that will literally be displayed that sets Cork & Craft a part. Derek Gallanosa is as genuine a person you could ever meet. I look forward to him pouring me an Abnormal Beer Co. beer from the brewhouse he built, from the draft system that he cleans, and the beer program he curates – his fingerprints will be everywhere.

Cheers Tasters!
Dr. Gonzalo J. Quintero
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Posted by on March 23, 2015 in Uncategorized

 

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Ensenada Beer Fest: Business Without Borders

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https://craftbeertasters.wordpress.com/

Craft Beer is borderless. It transcends class, age, ethnicity. It is an affordable luxury that is enjoyed by all walks of life. The business of craft beer is also borderless. From hop and grain farmers to the brokers that distribute their goods. Breweries and the brewers, cellermen, and bartneders they enploy. Distributors with their legions of delivery trucks, delivery men, and sales reps. Bar, restaurant, and shop owners, servers, and staff. There’s no wonder craft beer is such a thriving industry, the business of craft beer is a thriving community.

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According to National University System Institute for Policy Research craft breweries and brewpubs in San Diego generated a $600 million economic impact in 2014.

San Diego’s craft brewing industry has undergone a rapid expansion over the last few years.  As craft breweries take a growing share of national beer sales, San Diego brewpubs and breweries have noticeably increased production, creating jobs and new tasting rooms throughout the region. Using survey data and business records from late- 2014, NUSIPR has found that:

·Craft brewing’s economic impact has grown substantially: The industry’s economic value to the region has doubled in the last three years, from an estimated $300 million ($299.5) in 2011 to $600 million ($599.4) in 2014. This surpasses the estimated economic impact of the 2015 Super Bowl to the Arizona state economy ($500 million).

·Industry job growth has soared: San Diego breweries and brewpubs directly created 3,752 jobs in 2014, and overall created or sustained 6,203 jobs that year, a 122% increase since 2011, when the industry directly employed 1,630 workers and created or sustained 2,796 jobs. Year-to-year growth has mostly been driven by the expansion efforts of larger breweries.

·The number of breweries and brewpubs has more than doubled.  At the end of 2014, there were 97 breweries and brewpubs in San Diego County, a 165% increase from 2011’s tally (37). Growth is driven both by new enterprises as well as additional expansions of established breweries and brewpubs.

·Total annual industry sales have reached more than $847 million.  This figure reflects more than a $90 million increase from 2013 ($752 million) and a $160 million increase since 2011 ($681 million).

NUSIPR Senior Policy Analyst Vince Vasquez, the author of the analysis asserts: “San Diego’s craft breweries have made significant inroads in the marketplace, and that’s good for the regional economy. To foster greater industry development, local elected officials and business community leaders should build more working relationships with breweries and brewpubs. Long-term, industry issues that will need to be addressed on the local level include water usage and land use policy.”

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Education and the Business of Craft Beer

Nationally recognized and prestigious learning institutions are getting involved in craft beer as well. Both the University of California San Diego (UCSD) as well as San Diego State University (SDSU) offer extended studies certification in the realm of craft beer. Whereas the UCSD program is focused primarily on developing brewers and elevating the careers of existing industry professionals; SDSU Professional Certificate in the Business of Craft Beer is focused on educating tomorrow’s craft beer work force.

This program was started through an initiative from SDSU College of Extended studies, but was developed by a very active group of advisors. These advisors consist of craft beer industry leaders and professionals. Their insight, coupled with the educational expertise of SDSU College of Extended Studies staff lead to the development of a program that has set itself up as a pipeline of staff development.

With classes ranging from an introduction of craft beer that covers its history, to marketing, beer styles, front of the house management, and, soon, draft technician classes SDSU has created a program where many of its students have found gainful employment in breweries, bars, and restaurants.

Having this program is good for the craft beer community, and the  business community at large. As more breweries, bars, and restaurants come into existence in a community with nearly identical products, it is the service and environment that will be a deciding factor that determines success. Having a passionate, educated, and staff that is of service is of the utmost importance in the business of craft beer whose fans pride themselves on knowledge, sensory evaluation, and, in some cases, snobbishness.

The $600 million dollar figure mentioned above does not come entirely from beer, and, for that reason, it can be surmised that that figure is grossly underestimated. The impact that craft beer is having on all bars, restaurants, liquor stores, and supermarkets is unquestionable. The job creation is almost incalculable. It is for these reasons that we are making the assertion that all communities with a thriving craft beer scene would benefit from a local college or university establishing a certificate program with the guidance of local industry leaders to create a clearinghouse for future staff and management.

Beer is a borderless commodity in more ways than one.

Cheers!

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Dr. Gonzalo J. Quintero
Advisor SDSU Professional Certificate in the Business of Craft Beer

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Vince Vasquez
Senior Policy Analyst
National University System Institute for Policy Research

 
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Posted by on March 20, 2015 in Uncategorized

 

#SouthbayUprising · Westcoaster San Diego · March 2015

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The March issue of West Coaster San Diego is available in print and online now!

#SouthbayUprising

In my monthly column “The Doctor’s Office” we sit down with the people involved with bringing craft beer to Southbay San Diego.

Available in print at your favorite craft beer brewery, bar, or restaurant or you can download it by clicking here.

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Cheers!
Gonzalo J. Quintero, Ed.D.
Doctor Q

 
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Posted by on February 26, 2015 in SOUTHBAY

 

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Coronado Taco Party Tonight!

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TONIGHT · Wednesday · February 25 , 2015

Craft Beer Tasters, LLC has been proud to help the team at Otay Ranch based Tacos & Tarros connect with outstanding California breweries such as Green Flash, Firestone Walker, and Hess.

Tonight we are pleased to welcome the 2014 World Beer Cup Champion Mid-size Brewing Company of the year…
Coronado!

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In 1996, brothers Ron and Rick Chapman realized a long-time dream and got ahead of the craft brew curve in a big way, opening a brewpub in the heart of their hometown of Coronado. Back then, craft beer was still a foreign term and San Diego County was home to a mere handful of breweries, most of which were struggling to find their identity. The Chapmans had no question about who they wanted to be. Their clear-cut mission was to celebrate their islander roots through the creation of exceptional beer. And with those noble ideals, Coronado Brewing Company was born.”

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Tacos and Tarros in Otay Ranch (2015 Birch Rd, Chula Vista, CA 91915 (619) 482-8555) will be hosting the Coronado brew crew for a meet and greet at their bar tonight. There will be $6 pints and $15 pitchers as well as samples of various Coronado craft beers.

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The beer that will be featured on draft tonight is Orange Avenue Wit. According to the good folks at Coronado “this So-Cal take on a traditional witbier honors Coronado’s main street, which is home to our brewpub and was once lined with orange trees. Bolstered by orange zest, coriander and orange blossom honey, its Belgium by way of Coronado. Expect a refreshing, light-bodied brew rife with citrus zing and a hint of earthy spice.”

Suggested pairings for tonight include:
Fish Tacos with pico de gallo
Aguachile (spicy shrimp)

Hope to see you at the taco party!
Cheers Tasters!
Dr. Q

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Posted by on February 25, 2015 in Uncategorized

 

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New Bar Alert! “QUAD ALEHOUSE” in The Gaslamp

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The Gaslamp · Downtown, San Diego
By. Gonzalo J. Quintero, Ed.D.
Doctor Q

There’s a new craft beer centric bar coming to Downtown, San Diego and it will be something the likes of which The Gaslamp has never seen. Can that really be true? Let’s see. Downtown Johnny Brown’s isn’t quite in The Gaslamp, though a San Diego original and long time supporter of craft beer with amazing events and draft lists, DTJB is nestled away behind The Civic Center. Multi-award winning Monkey Paw Brewpub and the ever so chic bar and restaurant The Neighborhood are undoubtedly local originals that focus only on craft beer and high quality spirits and food, but they’re in The East Village. A few Gaslamp locales come to mind when I think craft beer, namely The Local, The Hopping Pig, and The Tipsy Crow. All of which have good to great craft beer selections, ambiance, and staff, but I wouldn’t call these craft beer bars, per se though they are quality businesses with a respect of the craft.

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If you have not yet met Beau Schmitt, you may be aware of his work. Beau is consulting partner of The Brew Project. Beau and his business partners had the crazy notion of making a bar that’s not only craft beer focused, but San Diego centric, and the risk paid off. Now the team is making a calculated risk by investing their time and effort into an entirely craft beer focused bar located 868 5th Ave. on the corner of 5th & E in The Gaslamp.

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No, not “Gaslamp Tavern” though it is being remodeled and will return to its sports bar roots. Do you see those large open windows at the top of the photo above? Those actually mark the 3rd floor of the building. “When we began remodeling the building, we found a space that had not been occupied by people for quite some time.” Said GM and partner Beau Schmitt, who continued “In fact it was once temporary military barracks for service men in transit.”

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Now the space will be a craft beer bar that focuses on San Diego’s title of “Craft Beer Capital of America” while celebrating other amazing national and international craft beer brands. “This space will truly be a craft beer bar, the kind of place where a craft beer fan would feel comfortable with, yet you’re 3 stories above the fray of The Gaslamp.” Yes, when you think of The Gaslamp at night you think EDM, fist pumping, and bottle service. In fact the notion of “bottle service” is something QUAD ALEHOUSE is planning on having fun with. “Our concept of bottle service will be a list of 22oz bombers, or 750ml bottles of craft beer served in a bucket with taster glasses. It won’t be super expensive, and there won’t be a spectacle involved. We’re offering a great selection of craft beer, while having fun with the concept.”

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According to the good folks at Quad AleHouse it will be “a brand new concept in a historically vacant space on the 3rd floor. Community style tables, no TVs, 100% craft beer on 28 rotating taps, whiskey spirit emphasis, food ordering station, only cocktail servers.” That’s right, no T.V.s just one large projection screen for special events. No 2 tops or 4 tops. Just communal tables and bar space with an emphasis on guest interaction. Though there will be an emphasis on natural lighting you will see recycled growlers become lighting fixtures and donated kegs becoming decor. Named by Lost Abbey’s Tomme Arthur, with additional consultation with Chef Nate Soroko and Chef Brandon Brooks QUAD ALEHOUSE will be a true craft beer sanctuary.

You can expect QUAD ALEHOUSE to open in late March or early April, 2015. In the meanwhile if you or someone you know is interested in working for this interesting concept you can APPLY HERE.

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Cheers Tasters!
Gonzalo J. Quintero, Ed.D.
Doctor Q
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Posted by on February 24, 2015 in Uncategorized

 

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Tune In To 107.9 FM @7PM Tonight for “The Happy Hour”

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San Diego – 107.9 FM

Tonight (Thursday 2/19/15) Dr. Q from Craft Beer Tasters, LLC will be a guest of a radio show on 107.9FM Mountain Country out of San Diego called “The Happy Hour San Diego Radio Magazine” at 7:00PM. According to Rich Singley
Executive Producer and Co-Host you can “Think of us like an audio SD Reader.” The show features a craft brewer and a restaurant on every week as well as great musical and topical guests. The Happy Hour is on every Thursday evening from 7p-9p and is heard primarily in East County by over 50,000 households and it is also heard nationally on iTunes radio and the mobile app TuneIn enabling it to be listened to in over 30 countries via the internet, tracked each week.

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According to the good folks at Mountain Country FM “The Happy Hour San Diego Radio Magazine, without a doubt – the happiest show on the radio! Rich, Jere and Big Fry bring you San Diego County on a silver platter. From the finest breweries, dining, live music and events – they cover everything cool San Diego has to offer.”

Listen every Thursday at 7PM on 107.9 FM and check out podcasts from previous broadcasts by clicking here.

Cheers Tasters!
Doctor Q

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Posted by on February 19, 2015 in Uncategorized

 

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Report: San Diego Craft Breweries Generate $600 Million Economic Impact

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SAN DIEGO – Craft breweries and brewpubs in San Diego generated a $600 million economic impact in 2014, according to a new analysis published today by the National University System Institute for Policy Research (NUSIPR).

According to NUSIPR Senior Policy Analyst Vince Vasquez (pictured below) “The data underscores the tremendous growth San Diego’s craft brewing industry has undergone in the last three years. Other areas of positive industry activity, such as in the hospitality and tourism sector, were not part of our analysis.”

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San Diego’s craft brewing industry has undergone a rapid expansion over the last few years.  As craft breweries take a growing share of national beer sales, San Diego brewpubs and breweries have noticeably increased production, creating jobs and new tasting rooms throughout the region. Using survey data and business records from late- 2014, NUSIPR has updated its analysis of the industry’s impact on San Diego.

Overall, we found that:

·         Craft brewing’s economic impact has grown substantially. The industry’s economic value to the region has doubled in the last three years, from an estimated $300 million ($299.5) in 2011 to $600 million ($599.4) in 2014. This surpasses the estimated economic impact of the 2015 Super Bowl to the Arizona state economy ($500 million).

·         Industry job growth has soared. San Diego breweries and brewpubs directly created 3,752 jobs in 2014, and overall created or sustained 6,203 jobs that year, a 122% increase since 2011, when the industry directly employed 1,630 workers and created or sustained 2,796 jobs. Year-to-year growth has mostly been driven by the expansion efforts of larger breweries.

·         The number of breweries and brewpubs has more than doubled.  At the end of 2014, there were 97 breweries and brewpubs in San Diego County, a 165% increase from 2011’s tally (37). Growth is driven both by new enterprises as well as additional expansions of established breweries and brewpubs.

·         Total annual industry sales have reached more than $847 million.  This figure reflects more than a $90 million increase from 2013 ($752 million) and a $160 million increase since 2011 ($681 million).

“San Diego’s craft breweries have made significant inroads in the marketplace, and that’s good for the regional economy,” remarked NUSIPR Senior Policy Analyst Vince Vasquez, the author of the analysis. “To foster greater industry development, local elected officials and business community leaders should build more working relationships with breweries and brewpubs. Long-term, industry issues that will need to be addressed on the local level include water usage and land use policy.”

The full version of the craft brewing analysis can be found at the NUSIPR website by clicking here.

About the National University System Institute for Policy Research

The National University System Institute for Policy Research (NUSIPR) is a non-partisan, non-profit organization that formulates and promotes high quality economic policy, and public opinion research so as to improve the efficiency and effectiveness of local governments in San Diego County and to improve the quality of life enjoyed by the region’s residents.

NUSIPR publishes regular independent research and analysis for the public on a range of topics, including unemployment, business growth, and the San Diego housing market. The Institute also works collaboratively with clients to develop high quality research products that are tailored to their policy needs.

 
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Posted by on February 18, 2015 in Uncategorized

 

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Westcoaster San Diego · February · 2015

The newest issue of West Coaster San Diego is available in print and online!

You can download the entire issue for free by Clicking Here.

In this issue I get a chance to share my personal story of a life in craft beer.

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Cheers!
Gonzalo J. Quintero, Ed.D.

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Posted by on January 30, 2015 in Uncategorized

 

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AleSmith x Mikkeller x Mostra

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Beer Geek Speedway Imperial Oatmeal Stout will be released to the wild today, Monday January 19, 2015.

According to the good folks at AleSmith BGSIOS “is the culmination of the efforts of two world-class brewers to create the most vitalizing coffee stout in the world. AleSmith and good friend Mikkeller join forces, blending the legendary Speedway Stout and Beer Geek Brunch Weasel together into one massive Imperial Oatmeal Stout with enough coffee and oats to substitute for your weekend brunch.

A beer of this magnitude requires a robust coffee with enough backbone to compliment the roasty and dark malt flavors; Kopi Luwak Coffee is the perfect choice. These coveted coffee beans are selected for their ripeness and quality by the Indonesian Palm Civet, a jungle marsupial that devours the fruit of the coffee cherry. The beans are then gathered from jungle floors, washed, sun-dried, and roasted. This smooth and aromatic stout is seriously good to the last dropping.”

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Craft Beer Tasters, LLC had a chance to chat with the team from Mostra to discuss their role in this historic collaboration.

Dr. Q: How did Mostra get involved in yet another AleSmith Speedway Stout collaboration?

Mostra: We’ve developed a great working relationship with AleSmith.   Since the Jamaica Blue Mountain collaboration we have been in talks about upcoming Speedway variant releases.  This opportunity with both AleSmith and Mikkeller came up during a meeting at Mostra, so we were ecstatic about working with not just one, but two world class brewers.

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Dr. Q: What kind of beans were roasted fir this beer?
Mostra: We roasted 100% Asli Wild Kopi Luwak

Dr. Q: I understand that these beans are “processed” through the digestive track of civets. Are they harmed during this process?

Mostra: Ethical and sustainable practices, whether it concerns the farmer, eco-system, or animals, is our top priority when sourcing anycoffee.  Therefore, we asked our importers to source high quality, 100% Kopi Luwak from wild, cage-free civets.  Pt. Menacom Ltd., based in Indonesia, Sumatra, fulfilled every requirement of ours and holds certifications from USDA Organic, UTZ, Rainforest Alliance, Fairtrade International, and the Indonesia Department of Agriculture.

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Dr. Q: What else can we expect from Mostra in 2015?

Mostra: We plan on continuing our quarterly “Signature Series” Blends, as well as introducing our cold brew “Barrel Series” by the Spring. A retail location is definitely in the works as well, and you can now visit our headquarters on Wednesdays for cuppings, tastings, and to purchase our beans direct!

At 11:00AM Pacific standard time you can purchase a bottle of your very own civet enhanced Speedway Stout collaboration from AleSmith x Mikkeller x Mostra!

Click here to purchase yours.

Cheers Tasters!
Doctor Q

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Dr. Gonzalo J. Quintero

 
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Posted by on January 19, 2015 in Uncategorized

 

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La Mesa set to welcome Depot Springs

DEPOT SPRINGS
La Mesa, San Diego County, CA
 
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La Mesa, California is about to find itself as the home of a 20,000 square foot game changer. Depot Springs Beer Company is the brainchild of “local boy done good” Mr. Aaron Dean.

Aaron: You look at what San Diego has become, the team we have put together here at Depot Springs, and what we are will do with our plot of land here in La Mesa, and you will see that our city really needs a place like this.”

What local businessman Aaron dean is referring to when he states “what San Diego has become” is the reputation of being the craft beer capital of the United States, if not the world, with its 100+ operational craft beer breweries in San Diego County

“We will bring something new and unique in terms of the environment we want to be a destination where people don’t want to leave.” Aaron was quick to explain what he means when he says “our city.” Aaron: “The craft beer drinking community is multigenerational. The appreciation and understanding of craft beer, and the breweries which brew them are amazing. I’m a family guy, Felipe is a family guy. It’s strange to hear it coming out of my mouth, but we will be a family-friendly brewery. Not just in words, we are creating a “movie in the park” type of feel in an indoor and outdoor space.

Check out their Kickstarter video by clicking here!

We have set ourselves down that path because we are family oriented people, in fact family is why we are even in existence. My grandfather bought the property here in La Mesa in 1963, my grandmother has lived in the same house in La Mesa to this very day! I went to Forte Elementary School in La mesa and my father’s medical practice “Grossmont Dermatology” has been here for 30+ years. In fact, I am relocating from Mission Hills to La Mesa to be closer to the project and to be a part of the community. The challenge is establishing and maintaining roots, that local feel, those connections.

The “team” which Aaron Dean is referring to is that of Head Brewer Stuart Long and Master Catador Felipe Soto Mares. Felipe adds “People say ‘Oh, another brewery, here we go again.’ But they will be surprised to see that we are a building a unique project. Yes there will be a brewery with Amazing craft beers on draft, but there will also be craft spirits, amazing food, all in an environment that has something for everyone. This is a place for families, friends, couples, and every one in between.”

Felipe “The intimacy between a craft beer brewer and craft beer drinker is paramount. The attention to detail has already began.  Our contractors have a lot of experience in building and developing breweries. Our head brewer, Stuart Long, has been in communication with them and is excited with their approach to the build out. Then there is the pilot brewing system. We are currently using a ½ bbl pilot system with temperature controlled fermenters and high quality ingredients. We really want to push limits of beer styles and categories by using unique and quality ingredients.”

I had the pleasure of sampling their pilot porter. Brewed with sun-dried cocoa nibs, cacao nibs, high-end vanilla beans, and a caramelized coffee at 5.8% the porter had a light mouth feel, good carbonation, and a roastiness from the coffee that was balanced with the cocoa, cacao and vanilla. The beer was solid, but what made it that much more delicious was the tasting notes Felipe gave me as we sipped the pilot brew together, this experience was something that Aaron called attention to.

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Aaron “The ability to have access to all of Depot Springs’ leadership: owners, brewers, distillers; having a conversation beyond a chart of ingredients on a bottle or a menu. As we embrace the community I know we will be embraced.

Aaron and company want you to know that their vision is to “bring together over 20,000 square feet of dining, music and an amazing brewery under one roof. A place to experience food from our renowned executive chef to beers from our Master Catador and Head Brewer. Depot Springs will keep your senses completely  satisfied whether it would be enjoying your experience in our dining and tap rooms or outside in our shaded entertainment courtyard. We look forward to being part of the community!”

How? In their opinion “great people deserve great gifts.” All 300 homes within ¼ mile of Depot Springs will receive a ver beautiful and informational booklet detailing what their vision means to the city of La Mesa. It explains the mission and vision of Depot Springs complete with business cards that detail the personal contact information of the woners! How is that for transparency and access? Additionally, those 300 people will be 300 of the first 1,000 people who will be given a “Copper Membership” to Depot Springs and a $25 gift card.

Aaron: “It’s our whole philosophy, give people an experience. Whether it is beer, food, or entertainment; we will give you an experience in an environment where our service makes things taste and feel better. “A” products, and “A” service while being in service to our community.

Cheers Tasters!
Doctor Q
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Posted by on January 18, 2015 in Uncategorized

 

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