Wednesday, October 11, 2017

Beer Reads

I have had multiple beer articles open in my browser for about a week or more.  Below are quick summaries and links to the articles:

San Diego brewers had a respectable showing at the Great American Beer Festival, via the West Coaster.

Here is a wide-ranging interview with Jeff Bagby from a European website, the name of which and country of origin I can't determine.  He captures the problem with many hazy beers, "I just don’t see the long term appeal of something like that, pouring soup out of a can and drinking it – which is kind of what I equate some of these to."  Bagby reminisces about the early days in San Diego's craft beer history and has other insights on the craft beer industry.

San Diego City Beat has an article from Beth Demmon on problems facing some brewers.  In particular, the article highlights issues with the Brewery Igniter business model, which provides new breweries space but has high costs and apparent lack of flexibility.  Wiseguy Brewing was the first Igniter brewery to cease operations last month. 

Via Good Beer Hunting, Ballast Point has opened a separate brewery adjacent to its huge Miramar headquarters.  The new 60,000 square foot, creatively named Trade Street Facility, will focus on sours and barrel-aged beers.  I can hardly wait for a sour, barrel-aged Guava Sculpin IPA.

While Wiseguy Brewing closed last week, Wild Barrel Brewing is opening.  The craft beer cycle of life.  A new brewery opening in San Diego is not big news these days, but this brewery, headed by former Stone beer ambassador Bill Sysak, sounds exciting.  The West Coaster has the inside scoop on Sysak's plans.  Reading this article had me thinking of excuses to get to San Marcos.

Brandon Hernandez tackles hazy IPAs in this article for The Full Pint.  San Diego's hop heritage is on attack from the hazy IPA.  San Diego breweries are balancing the traditional, clear, bitter IPA that made San Diego famous, with demand for the murky, interloping style that is a softer and fruitier IPA.  I love tradition and no region makes better IPAs than San Diego, but I am not against a good hazy IPA either, Jeff Bagby's points notwithstanding, and he makes more points in the interview above than just the quote I pulled.  My haze experience is mainly limited to the cloudy IPAs Modern Times Beer produces, which I have found delicious, so my perception is probably skewed.


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