San Diego Int’l Beer Festival 2009

The 3rd Annual San Diego International Beer Festival was held at the San Diego County Fair on June 26th and 27th. Formerly known as the Craft Brewers Festival, the festival offered over 300 beer entries from 17 countries and 20 states. Some of the countries represented were Denmark, Japan, Scotland, Belgium, Austria, Netherlands, Brazil, Australia, Canada, Germany, England, and the United States.

Held in the Chevrolet Del Mar Arena, the two-day celebration of craft beer did not disappoint. Right away you could see some major changes to the event. To start, in years past the festival had been conducted in a “ticket” format. “Ticket” meaning your entrance fee bought you a set amount of tickets that you could redeem for a sample of beer. This year the tickets were gone and guests were treated to unlimited 1-ounce pours of all the beers in attendance. Other changes included an organized beer and food pairing section where guests could purchase food and have a craft beer expertly paired and served, and a “Meet the Brewer” booth where local craft brewers spent time talking to the public.

While some changes were made, some elements happily remained constant. The California Strongest Man competition is held in conjunction with the beer festival and provides live entertainment while you taste world-class beers. Also, demonstrations are run throughout the festival covering topics such as how to make sushi, homebrewing, and beer and cheese pairing.

Standing in the Del Mar Arena, looking out at the hundreds of beers to taste can be overwhelming to some. Where do I start? What is a Kolsch? I don’t know much about craft beer… However, the great part about the craft beer renaissance in America is the complete approachability of the subject. The best way to get started is to start sampling the beers! Taste the beer and talk about it with your friends, there are no right or wrong answers. Some will have one reaction, and others will not. Not a problem at all. One of the great things about craft beer is that there is something for everyone.

Another great way to experience a festival like this is to talk to the brewers who make the beer. Not too often will you have the chance to attend an event where there are so many local brewers in attendance. Feel free to chat them up and ask them about what they do, and how they do it. Most brewers consider the brewing process a form of art. The process is creative, and engaging of the senses and that’s why they love it!

The San Diego International Beer Festival is just that… international. Not too many festival held locally can boast the lineup of international participants as can this one. Most people probably wouldn’t even be able to pronounce the names of some of the breweries in attendance, never mind recognize them. Scheldebrouwerij, Drie Fonteinen, and Ise Kadaya are just some of the worldly entrants. Having never tried these beers before should make for an exciting experience. I know it does for me.

Ultimately, we are just talking about a beer festival here. We are not curing cancer or building a clean energy technology. The influence of an event like this is small in the grand scheme of things, as an event. As a personal experience, the San Diego International Beer Festival ranks up there as some of the most fun I’ve had this summer. If you’ve never been, pencil it in for next year as this festival is only just coming into its own and will only get better with time. Cheers!

To see a complete list of current and past award winners, please visit:
http://www.sdfair.com

BBQ and Local Brews by the Bay

The Cohn Restaurant Group is known in San Diego for their vast array of quality dining experiences. From the classic atmosphere of Bluepoint Coastal Cuisine and the Prado to the nostalgic and fun-filled vibe at the Corvette Diner, you are bound to find a dining experience worth repeating. C-Level is my personal choice as it provides a fantastic menu, excellent wines and beers, and a spectacular view of downtown San Diego and the bay.

So when my friend and manager at C-Level, Jon Boyle, mentioned to me that they were having a beer dinner, pairing local craft beer with BBQ, I was obligated to partake. As if this weren’t enough of a reason to go, Jon also mentioned that Executive Chef Deborah Scott would be attending, cooking, and dining with us. Done and done!

If you have never been to C-Level, it sits on stilts over San Diego Bay at the eastern end of Harbor Island. Paired with the steakhouse Island Prime, each restaurant has its own unique feel and dedicated space. C-Level is an outdoor patio with comfortable seating, retractable awnings allowing full view of the night sky, and a truly breathtaking view of San Diego Bay and the city skyline at night.

As we are seated for dinner, I notice Deborah Scott grilling up our first course right in front of us, with the background of sailboats and seagulls passing by. The sun is still out and you can feel the anticipation in the air as we wait for our first pairing.

The night starts with a trio of hors d’oeuvres. Oysters “Horseback”, a bacon-wrapped oyster with house-made BBQ sauce, Deviled Quail Eggs, and BBQ Pulled Chicken Biscuits are paired with Coronado Brewing’s Orange Ave. Pale Ale. Initially meant to be tray-passed, the hors d’oeuvres are served while seated which actually gives us a better chance to appreciate the pairing and chat with our new friends seated around us.

With most BBQ items, there is an inherent sweetness to the dishes. Either through caramalization on the grill, or the addition of sweet sauces, BBQ lends a smoky-sweet flavor to almost everything. The Orange Ave. also has sweetness that pairs well with our hors d’oeuvres. The flavors of orange zest and honey in the beer works well here.

As the sun begins to set, staff begins to roll back the overhead awnings revealing a calming night sky. Stars are not visible due to the cultural lighting of the city, however this has no impact on the calming effect of dining under an open sky.

Our next course consists of BBQ Shrimp with Creamy White Corn Grits and Fried Green Tomatoes. Beautifully presented in a deep-set bowl, the jumbo shrimp is clean tasting with a sense of just coming off the grill. The shrimp is garnished with a tangy BBQ sauce that reminds of a cocktail sauce. The green tomatoes are soft and sweet with a faint presence of an acidic zip. The grits are smooth and creamy, coating the palate and enhancing the bolder flavors of the tomato and shrimp. With all of these flavors swirling around, you need a beer that can handle a variety of situations. Enter Alesmith’s X, an Extra Pale Ale. X features loads of hops while remaining light on the palate. X is also bottle-conditioned, gaining its carbonation from the yeast present in each bottle. This lends a slight bread-like flavor as well.

Throughout the night, as we enjoyed our meal and our company, I noticed that the wait staff was truly doing an excellent job. Their attention to detail and courteous manner made the evening all the more enjoyable. Never were we wanting for anything and service was always available.

With most meals you tend to have a favorite part, and mine was definitely our next course. BBQ Fresh Bacon with Blue Cheese Cole Slaw and house-made BBQ Potato Chips served with Stone’s Cali-Belgique IPA. This dish was perfectly prepared and defined the appeal of “sweet & savory” for me. The bacon was crisp on the outside and tender on the inside. A sweet, honey-like glaze coated the bacon and contrasted exquisitely with the saltiness of the meat. The cole slaw was refreshing in its apple juice based sauce, while the blue cheese provided a welcome savory punch. Cali-Belgique is a unique blend of a west coast IPA brewed with a Belgian yeast strain. Coupling the strong hops of an IPA and the wild aromatic qualities of many Belgian beers, Cali-Belgique pairs well with both sweet & savory.

As we round out our dinner, we are served a few more entrées. A 12-hour Roasted BBQ Beef Brisket with Warm Lobster Potato Salad served with Green Flash’s Hop Head Red, and a fantastic S’mores pot with dark chocolate pudding served with Port Brewing’s Old Viscosity. Both dishes were well done and served to finish the night properly.

Dinner lasted about three hours but you would never have guessed it. All of the dinner guests were thoroughly entertained by the parade of gourmet entrées and beer, remarkable views, top-notch service, and great company. I pulled Jon aside at the end of the meal to thank him for a great evening.

As we left C-Level I reflected on what a great city we live in. San Diego encompasses a vibrant restaurant scene, an award-winning craft beer industry, and a laid-back attitude and atmosphere encapsulated in our beautiful beaches and coastlines. I think all of these wonderful traits came together in one night a C-Level. Cheers!

Island Prime/C-Level is located at 880 N. Harbor Dr, San Diego, CA 92101
http://www.cohnrestaurants.com/restaurants/islandprime/

Bluegrass, Brunch & Beer at Urban Solace

The month of May always reminds me of breakfast. I think the approaching of Mother’s Day brings it out, with the thoughts of breakfast in bed or brunch for my mom. The weather is warming, summer is approaching, and morning hot spots are packed with urbanites enjoying breakfast.

So with these thoughts in my head, I wanted to focus on a Mother’s Day brunch to remember. I wanted a brunch that included a fantastic array of traditional and local cuisines, a brunch venue that showcased a taste of our local climate coupled with a relaxing atmosphere, and a brunch with a full selection of wines and beers that would pair well with breakfast. Urban Solace’s Bluegrass Brunch instantly pops into mind.

Urban Solace definitely has a wide selection of brunch items as well as eclectic beers to pair them with. Everyone knows the traditional brunch pairings of the mimosa and the Bloody Mary, but did you know that beer is an arguably better pairing for most brunch items? Beer for breakfast… Don’t knock it until you’ve tried it! Additionally, there is a local bluegrass band playing every Sunday. This Sunday, we were treated to the musical styles of Virtual Strangers, a local bluegrass five piece.

This Sunday morning we arrived just before 10:00am and there was already a crowd waiting to be let in. We were led to the beautiful outdoor patio where the bluegrass band would be playing. The space is open, sunny, spacious, and comfortable. A stylish oasis set away from everyday life outside.

I perused the wine and drink list and while the options were tempting, I was in the mood for beer! The beer list was creative and offered a nice variety of styles and regional beers. Brunch more than breakfast, offers a wider palate of flavors for us to play with when pairing beers. Along with the traditional entrées featuring eggs, potatoes, bacon, ham, fruit, and pastry, we can find more savory dishes and playful flavors at brunch.

Our first dish was the Arugula, Endive and Radicchio Salad with feta, grilled avocado, pine nuts, grapefruit, and garlic vinaigrette. The vinaigrette offered a subtle garlic flavor with a more potent acidic kick. This salad also presented with the pleasant earthy flavors of the arugula and avocado, and the sweet finish of the grapefruit making for a nice variety of flavors and textures. We paired our salad with an Allagash White Belgian Wheat beer. Spiced with coriander and Curacao orange peel, Allagash White perfectly complimented the light flavors in our salad. With a spicy flavor and a refreshing light hoppiness, this beer marries well with the light character and acidity of the salad.

Other items that caught our attention were the much talked about Sweet Potato French Fries with Maytag Blue Cheese-Buttermilk dressing paired with Ommegang’s Abbey Ale. The fries are lightly sweet and salted perfectly, prepared in an almost Belgian frite style. The Abbey Ale is sweet with notes of caramel and toffee to compliment the sweet potato. One of the better pairings of our morning!

The Portabella Mushroom Benedict served with a house biscuit, poached fresh eggs, fresh spinach, and a smoked Ancho chili hollandaise matched with Samuel Smith Nut Brown Ale finished out our day. This dish was a melding of earthy and rustic flavors paired with the savory hollandaise sauce. Samuel Smith’s Nut Brown Ale has a roasted nutty aroma and flavor that finishes with a light astringency. The earthy flavors of the dish worked in harmony with the roasted malty flavors of the beer, and the astringency played well with the savory sauce.

As we finished out meal we were happy to be outside listening to great music and feasting on well-prepared brunch and beer. The Urban Solace crew has spared no detail in creating an environment where comfort food, wine, and beer work in harmony with the urban lifestyle. Unfortunately I do not have the time or space to go into the array of creative dishes on their brunch menu, nor the fine beers available to be paired. You will just have to come down and find out for yourself.

Thinking about Mother’s Day approaching and treating my mom to not just a great meal, but also a great experience, I think bluegrass will definitely be on the menu! Cheers!

Urban Solace is located at 3823 30th St, San Diego, CA 92104
http://www.urbansolace.net

I Am A Craft Brewer

The following is a video created for the Craft Brewer’s Conference 2009.  It highlights the spirit and passion present in all craft brewers as well as some of our challenges.  In the end, it is a motivational bite about what craft beer is all about and our road ahead.  Cheers!

I Am A Craft Brewer from I Am A Craft Brewer on Vimeo.

Stone Brewing & Wine Vault Bistro make a Meal to Remember

 

Stone's Ruination IPA

            I was recently invited to attend a beer dinner hosted by the Wine Vault & Bistro, and Stone Brewing Company.  What is a “beer dinner” you ask?  A beer dinner is a fun-filled evening of great food paired with great beer paired with great education and conversation.  Having been to a few of these events previously, I was delighted to accept.

            The Wine Vault & Bistro is a place that takes pride in culinary expression and dining atmosphere.  As you ascend the steps to the Wine Vault’s loft location, you get the sense that you are being transported away from San Diego and delivered to a picturesque Mediterranean bistro.  The decor is clean and simple with shades of white and open space dominating the design.  The commotion of the street below is left behind and relaxation envelopes you as you sip on a glass of wine and look out over San Diego Bay before dinner.

            As I cozy up to the bar to order a beverage, I can’t help but notice the fine selection of Stone beers on tap.  As I am at a Stone Beer Dinner this is to be expected, however, I am delighted to see some of San Diego’s finest craft brews right next to some excellent wines.  I decide on a Stone Pale Ale to start my night.  The beer is served to me at perfect cellar temperature, with a finger of head, in a wine goblet.  Impressive start to the evening!

            My wife and I take our seats for dinner at our table for eight.  Everyone in the dining room is sitting with couples and groups outside of their circle of friends.  With the anticipation of dinner looming, we all become quick friends.  The conversation is light and interesting, and everyone is enjoying the company.

            The service begins with a course of grilled local spot prawn, served in garlic butter and parsley, with blistered shishito peppers.  The prawn is the size of a roll of quarters and the garlic butter fills the air.  We are given Stone’s Levitation Ale as a pairing.  Levitation is an amber ale with rich malt flavors, balanced by a big hoppy character and citrus overtones.  The prawn is light and savory at the same time, and the peppers add a dimension of bitterness and color to the dish.  Levitation enhances the sweetness of the prawn and the bitterness of the peppers in a balanced pairing.

            Our second course consists of pan-roasted salmon over braised leeks and lentils.  Stone Pale Ale is paired here.  The salmon is light, flaky, and perfectly cooked with a beautiful crisping of the outer skin.  The leeks and lentils are lightly salted and add a nice starch component to the dish.  The savory flavors of the oily salmon and seasoned lentils go nicely with the robust and full flavored pale ale.  A distinctive hop spiciness allows the beer to compliment and cut through some of the heavier flavors.

            As the conversation and laughter grow louder, we are presented with a cheddar and smoked porter soup with bacon lardons.  This soup is made with Stone Smoked Porter and is paired with it as well.  The soup is a deep golden-brown color, from the yellow cheddar and the deep mahogany color of the porter.  The aroma of earthy produce and heavy cheese welcomes me on my first taste.  The soup is light, with a deep flavor of smoked peat.  The cheese subtly adds a component of richness to counter the earthy overtones.  Stone Smoked Porter is the perfect pairing as it compliments itself well!

            Next on the menu we had a lamb shepherd’s pie served with Stone “Sublimely Self Righteous” Ale.  This beer is a treat for any “hop head” as it is a black double IPA boasting 90 IBU’s (International Bitterness Units) and a healthy 8.7% alcohol.  Couple that with the fact that this beer is hard to come by, as it was first brewed for Stone’s 11th Anniversary.  This beer was the center of this course for me.  The intense hop flavors melded with the floral and citrus aromas make for a wonderful tasting experience.  Add in a smooth roasted maltiness and you are hooked.  The shepherd’s pie was a nice pairing as the heavy starch of the mashed potatoes and the concentrated flavors in the lamb meat provided comparable flavor intensity.

            I remember as I eat that this is the second in a series of three dinners run by the Wine Vault and Stone Brewing, the first of which was held on St. Patrick’s Day.  I am quickly reminded again of this fact, as our next course is a beautiful piece of corned beef and cabbage with German potatoes, baby carrots, and whole grain mustard.  The meat was braised in an undisclosed sauce tasting lightly of mustard and honey?  The chefs held this recipe close and refused all requests for it.  Regardless, the corned beef was tender and beautifully flavored.  The cabbage and potatoes added the authentic components to this dish, but the star was the beef!  Stone brought their Oaked Arrogant Bastard Ale to pair.  Deep red in color, this beer has a sweet aroma that is enhanced by the added vanilla from the oak.  The slight sweetness of the corned beef and the beer was a hit at our table, and the hoppiness and well-balanced mouthfeel easily stood up to the big flavors on the plate.

            As the sixth and final course, we were presented with a slice of 5-Year-Aged Gouda paired with Stone Ruination Ale.  Saving the biggest flavors for last.  The Gouda is served with a spot of honey to compliment the bold fattiness and bitter flavor of the cheese.  Ruination paired well as it is one of the bitterest beers Stone makes.  At over 100 IBU’s, the intensity of this beer easily cut through the strong Gouda, with its complex aged flavors.

            By the end of the meal I took a scan of the dining room and there was not a soul who was not enjoying themselves.  The chatter was deafening and the smiles were abundant.  The scene was a perfect example of how properly pairing food and drink can turn a meal into a meal to remember!  I took the time to thank the servers, and our hosts from the Wine Vault and Stone Brewing for a wonderful evening.  If you have never been to a beer dinner, you should take the time and experience one for yourself.  You won’t be disappointed!  Cheers!           

Wine Vault & Bistro is located at 3731-A India St, San Diego, CA 92103

www.winevaultbistro.com

Sea Rocket Bistro features Green among its many colors

            

           Sea Rocket Bistro in North Park is named after the Sea Rocket, a plant growing mainly near coastal beaches and dunes.  The Sea Rocket has fleshy leaves and flowers that are typically pale mauve to white.  Many different varieties exist from coast to coast, and continent to continent, with a few making their home right here in San Diego.  Talking with Elena Rivellino, the General Manager of Sea Rocket Bistro, she explained to me the origins of the bistro’s name.  A plant that is so reliant on its ecosystem would be the perfect namesake for a restaurant that strives to be green in every way.

            From a robust recycling program including composting and biodegradable containers, to menus printed on 25% hemp and 75% post-consumer recycled paper, Sea Rocket Bistro is taking the time to care about our environment.

            I sat down at the bar early one afternoon and instantly sparked a conversation with a couple of local gentlemen from North Park visiting for a pint and a quick bite to eat.  Displayed proudly at the bar is a draft tower displaying a variety of well-chosen local craft ales.  Elena mentions that Sea Rocket Bistro prides itself on being a farm-to-table restaurant, specializing in the local coastal culinary culture and local wine and beer industries.  They do this by sourcing their ingredients from local farmers, suppliers, and wineries, and breweries.

As I perused the menu, I noticed an eclectic selection of dishes that sparked the imagination and the taste buds.  I could hardly wait to taste the local faire with a few pints myself!

            I started with the Native American Wild Rice Salad.  This blend of California wild rice, shredded carrots, tomatoes, dried sour cherries, pine nuts, pumpkin seeds, and green onions was dressed in a beautiful honey apple cider vinaigrette.  Based on a traditional recipe from the National Museum of the American Indian, this dish had bright flavors that were clean and crisp.  The vinaigrette was subtle so as not to overpower the salad itself.  A sophisticated melding of the wild rice with the fruit flavors of apples and cherries envelopes the palate.  Salads pair well with most hefeweizens or wheat beers, and I was happy to be having a Ballast Point Wahoo Wheat draft.  The predominant flavors of wheat and citrus paired well with the starches in the rice and acids in the cherries and dressing.

            The Sea Urchin is not an inviting looking creature.  Small, globular, and very spiny, these creatures are a delicacy around the world.  I was excited to see a Sea Urchin Bisque on the menu and quickly ordered up.  Served in the spiny shell of the urchin, the bisque has an elegant and sweet aroma of fresh seafood.  Rich, smooth, and creamy, each taste coats your mouth with the flavors of the sea.  From the tap selection I found a perfect partner in Port Brewing’s Red Barn Ale.  A Saison or farmhouse ale, Red Barn starts out sweet with the flavors of orange, coriander, ginger, and honey.  This is a perfect match for the natural sweetness of seafood and bisque.  As the beer evolves it shows more spice, citrus, and a dry finish that lends itself well to cleansing the palate and refreshing the senses.

            Moving on, I tried the Grilled San Diego Sardines.  This omega-rich fish is full of flavor rich oils that impart a wonderful combination of savory and salty sensations.  Sources directly from the waters of our shores, these sardines are perfectly grilled and served with a chilled lima bean salad drizzled with a lemon-infused Temecula avocado oil.  The contrast of the cold salad with its slight acidity and the full flavored sardines makes for an interesting and pleasurable meal.  A meal of this grand of flavor needs a beer to match.  Hops tend to pair well here, as the bitterness they impart help to break down the savory oils and salty notes in the fish.  Luckily for me, Green Flash’s Hop Head Red was available and brought out the best in this dish.

            Other dishes peaked my interest as well.  The Sea Rocket Ceviche (which does NOT contain sea rocket) was light and tender.  Sweet melon, red onion, cilantro, and habanero melded into a truly unique ceviche.  The Beet & Goat Cheese Tart was an unexpected favorite of mine.  Not a huge fan of beets, I found this entrée to be sweet and tender, with a pleasant earthiness.  Also, the huge contrast in textures between the crisp crust and walnuts, complimented the smooth textures of the goat cheese and beets.  Lastly, the Kumquat Bread Pudding with Coconut Caramel Sauce was the perfect end to the meal.  Served cold, it was refreshing and satisfying.  Full of citrus flavors, the pudding was moist and delectable.

            With a namesake that roams the coastlines, and a work ethic for creating wonderful dishes from locally sources ingredients and products, Sea Rocket Bistro is leading the way in farm fresh dining.  Couple that with the friendly atmosphere, eclectic local crowds, and staff that truly care about not just what we eat but how we eat, and I can’t think of a better place to support local.  Cheers!

Sea Rocket Bistro is located at 3382 30^th St, San Diego, CA 92104

www.searocketbistro.com

“Imperial” beers both past and present

 

Catherine the Great (1729-1796)

         In the winter season we tend to see a host of heartier and stronger beers take up space on our store shelves and local taps.  Along with these stronger beers you may see the tag, “Imperial” from time to time.  What exactly is an Imperial beer you ask?  Well, let’s look at the history a little closer.

            In the Merriam-Webster’s English Dictionary, Imperial is defined in its third definition as, “- of superior or unusual size or excellence”.  This is the closest and most literal meaning of the modern use of Imperial as it relates to craft beer.  Imperial beers are noted for being stronger versions of their traditional counterparts.  Stronger meaning they are stronger in alcohol content, and stronger in bolder flavor profiles.  You can find Imperial versions of many popular beer styles today.  Imperial IPA’s, Imperial Brown Ales, Imperial Porters, and even Imperial Alt Ales are available around the county.  But why the use of such a regal term?  Is it pure marketing savvy, or is there something more?  Let’s look deeper.

            Upon a further inspection of the history of Imperial beers, we come across the first time “Imperial” was used to describe beer.  In the 17^th century, Peter the Great of Russia took a diplomatic trip to England in 1698 and fell in love with English Stouts. Peter appreciated and enjoyed this beer so much that he requested the product be shipped to the Russian court via the Baltic Sea trade routes.

            To the embarrassment of the English, the stout beer that arrived for the Russian Czar was spoiled beyond salvage.  This did not satisfy the royals.  However, it wasn’t until Catherine the Great took power that anything was done to change this.  Catherine II, who assumed power through conspiracy and removal of her husband, Peter III, too the title Catherine the Great.  The spoiled beer being delivered from England did not amuse Catherine and she demanded a solution.

            The Barclay brewery of London solved the problem, by making a particularly strong, bitter stout stable enough to make the long trip across the Baltic Sea to the Russian court.  Barclay’s increased the alcohol content and increased the hopping of their stouts to help preserve the quality and flavor of the beer over its thousand mile voyage.

            The new imported stout was an instant sensation and became know as Imperial Russian Stout.  This history closely mirrors the evolution of India Pale Ales (IPA’s), where English Pale Ales were spoiling on the long voyage to British-Indian colonies.  However, the moniker “Imperial” was not given to IPA’s as they were produced for British subjects in service to their country, not royalty.  The Imperial tag most correctly describes the beers made for the Russian Czar and the Russian Empire, hence the regal label.

            Today, the terminology is used as a modification of its original meaning.  Traditionally Imperial seemed to denote a beer that was produced for the Russian Court.  But since it also described a beer that was a much stronger version of a popular style of the times, people tended to associate “Imperial”, with stronger styled beers.  Brewers in modern times use the term “Imperial” to market their artistic creation of stronger, hoppier versions of traditional old world beers and new world beers.

            Is this in keeping with historic beer style terminology… probably not, but the beauty of the craft beer revolution that is taking place in America and at your local brewery is that we are reinventing what a great craft beer is and should be.  Style guidelines are great for comparison and interpretation, but as we move into the unknown we need to be able to articulate our creative vision in relation to the great beers of the past.  The term Imperial is a great example of local craft brewers paying homage to our brewing roots yet stretching the rules and opening up peoples minds to the future of craft brewing.  Cheers!

The Local: Food, Beer, Heart & Soul

 

The Local

           The Local Eatery & Drinking Hole represents the quintessential San Diego laid back beachfront bar… right in the middle of downtown.  Owned and operated by Mina Desiderio, The Local may lull you into the notion that you are steps away from the sand and surf, complete with your fish tacos and Mexican beers.  Do not be fooled.  “Most people don’t realize that we aren’t just a bar,” says Mina, “We put our heart and soul into our food.”

            Food isn’t their only passion.  True to its namesake, The Local also celebrates premium local craft beer.  Sean McNeil, Bar Manager, has assembled a fine list of locally made beers from Green Flash and Alpine, to Airdale and Ballast Point.  Paired together, the food and beer create a culinary experience that screams of “heart and soul.”

            Probably one of their signature dishes is the Lobster Tacos.  A generous portion of lightly seasoned and breaded lobster tail covered in pico de gallo, shredded cabbage, cheddar and jalapeno lime sauce on a flour tortilla.  The spice and citrus flavors of the white sauce is the first thing to hit your palate followed by the cool crunch of the cabbage.  The texture of the cabbage contrasts nicely with the warm lobster meat, seasoned perfectly.  This dish begs for something cool to refresh, but can still compliment the many flavors present here.  How about Lost Abbey’s Devotion Ale?  One sip of this beer and you know you made the right choice.  Pouring a deep golden copper, you get the smell of Belgian candi sugar and spicy hops as you raise the glass.  Flavors of peach and malt dominate, helping to bring you back to earth after the big bold flavors of the lobster taco.  The spicy hops flavors pair perfectly with the hint of jalapeno in the taco sauce.  Truly a perfect pairing if they’re ever was such a thing.

            Another signature item on the menu would have to be the Coconut Calamari.  Created by Mina herself, the calamari is light and flaky, not oily to the touch or taste, and possess a hint of coconut sweetness.  The calamari strips are large compared to most and the meat is very tender, not chewy.  Served with honey mustard and cocktail sauce, you get sensation of dining in the Caribbean with every bite.  Moist and flavorful, the coconut provides a smooth hint of exotic sweetness.  This dish paired well with Alpine’s Mandarin Nectar.  Served right off the tap, this beer has a deep sweet orange aroma that melds well with the residual sweetness from the coconut.  The flavors of sweet orange and coriander dominate, but don’t go overboard.  Mandarin Nectar is a honey beer and the honey is definitely a positive when paired with the calamari.  You finish craving more of each.

            Food paired with the right beer can be a divine experience, but what about food made with the right beer?  Just as exceptional.  Great craft beer lends itself well to cooking as the flavors of sweet malt, bitter hops, and over a thousand different esters and phenols are ideal kitchen tools.  Take something as simple as cheese.  The Local has turned this kitchen staple into a decadent treat worthy of praise.  Made with Stone Brewing’s Smoked Porter, gouda and cheddar are melded with some heart and soul creating a smoky, smooth cheese dip that compliments any savory dish with its mouth-coating flavors.  Served a number of different ways, with soft pretzels, on a cheese steak, for breakfast on a Steak & Cheese Benedict, you can’t go wrong with the flavors here.  Most any beers go with cheese, as beer and cheese are a natural pairing in every way, so I decided to go with Coronado Brewing’s Winter Brew.  This medium-bodied beer is full of sweet malts and winter spicing.  Earthy overtones also come forward as the spice and hops mingle.  A clean taste of vanilla, fruit and sweet sugars work well with the earthiness of the beer cheese.  Also a high level of carbonation helps to cleanse the palate after the mouth coating cheese.  Beer paired with beer, what could be better!

            With all of this great food, one would think that if it ain’t broken, don’t fix it.  Then again, it’s that kind of thinking that keeps you in a box, afraid to try new dishes.  The Local has been working on a new menu and be adding some crafty new additions to the table soon.  How about a tender Filet Tip Sandwich made with only the best cuts of filet mignon, caramelized onions, fresh roasted jalapenos, passilla peppers, sauces from local producer Sauce Goddess, shredded jack cheese, all served on a warm ciabatta roll.  This is just one of many new creations coming soon.  Can’t wait that long, the crew at The Local are always experimenting with new and exciting culinary creations.  Daily specials are put out on their Grub List that can only be had if you sign up and are in the know.

            Great beer and great food go hand in hand just like the heart and soul that it takes to make it all happen.  Such a culinary combination wrapped in the truly San Diego locale makes The Local is a can’t miss for anyone who is looking for that local gem.  Cheers!

The Local is located at 1065 Fourth Ave, San Diego, CA 92101

www.thelocalsandiego.com

Airdale Brewing Co. Works Hard | Plays Hard

[clearspring_widget title=”Animoto.com” wid=”46928cc51133af17″ pid=”494a9aa883b2a361″ width=”432″ height=”260″ domain=”widgets.clearspring.com”]

Seasonal Beers Paired with Holiday Cheer!

            The holidays are upon us and with them come some great beers!  Seasonal beers, and more specifically holiday beers, come around but once a year (hence the seasonal tag!)  They represent an intense creativity and passion that accompanies a love for craft beer and enjoyment of the seasons.

            Seasonal beers try to focus on ingredients that accompany the season and accentuate the traditional flavors of the faire being served.  Also, seasonal beers are appreciated as a unique taste of your favorite times of year, right there in the pint glass!  Being that we are in the holiday season, why not focus on a few of my favorites.

            Airdale Brewing Company’s Homecoming Spiced Holiday Porter is first on my list.  Brewed as a traditional brown porter, this beer has a smooth chocolate flavor melded with its subtle roasted finish.  Homecoming is enhanced with the addition of some well-loved holiday spices, cinnamon, nutmeg, and vanilla.  Each spice is subtly detected and brilliantly blended to give this beer an espresso flavor, perfect for many holiday dishes.  Thanksgiving dinner, honey glazed ham, sweet sausage, and anything earthy or with chocolate will pair nicely with Homecoming.  And because Homecoming is a light bodied beer, it can be enjoyed comfortably with our traditionally heavy holiday meals.

            Wolaver’s Organic Will Stevens’ Pumpkin Ale is a fine beer for the holidays.  Many may be skeptical of pumpkin ale’s appeal, as most tend to be over spiced and dominate the palate.  Not in this case, as Wolavers uses locally grown organic pumpkins and just a hint of spicing to give this beer a great malty flavor, medium bodied, and a smooth and subtle pumpkin flavor.  Great with pot roast, roasted vegetables, and Brie, this one is a winner every time.

            Sierra Nevada’s Harvest Ale is a classic beer for the fall season.  This full-bodied beer is “wet hopped” or hopped using hops that are not dried out, but still a living plant.  This technique, as noted by some brewers, imparts a very fresh hop flavor to beer.  Harvest Ale is a great beer for those of us who enjoy a mouthful of hop flavor, but still finds its place at the holiday dinner table.  Paired well with grilled chicken, salmon, curries, or artisan cheeses, Harvest Ale is a perennial favorite in my house.

            Lastly, Eel River Brewing Company’s Climax Noel finishes out the bunch.  An Imperial Red Ale, Climax Noel is a strong ale (about 8% alcohol), a reddish amber color, and provides a welcome warming feeling in a cold holiday setting.  Hopped with New Zealand hops, this beer has a large hop aroma and flavor to match.  Climax Noel is a perfect combination with glazed ham and sweet potatoes, or a gourmet pizza.

            So who not spice up your holidays with a creative and unique beer made just for the season.  I have mentioned just a tiny sampling of the hundreds of seasonal beers available.  The great part about seasonal beers is you know your getting a fresh beer, made to compliment the flavors of the time, and you are experiencing true artisan brewing right in your pint!

 

You can read all about seasonal beers at:

“Seasonal Beer Throughout the Year” (www.seasonalbeerandfood.org)

Airdale Brewing Company:  www.airdalebrewing.com

Wolaver’s Organic Ales:  www.wolavers.com

Sierra Nevada Brewing Co:  www.sierranevada.com

Eel River Brewing Co.: www.eelriverbrewing.com