Friday, November 12th:
Midweek beer events had taken their toll on their craft beer faithful, but it seemed as though most got their second wind by the second Friday. One of the most popular events was held at 10 pm at Eleven on the 12th, when the Yeastie Boyz, a self-proclaimed “All Star Beer Band” composed of members of the San Diego Craft Beer Community, took to the stage after just two practices. Slide guitarist Greg Peters of Pizza Port OB admitted he could only make it to one, but it didn’t show. The Boyz rocked the house with a mix of blues-rock-funk that could be paired with any beer, as proven by a couple band members who rocked the beer trenches with an Eleven staple: PBR tallboys.
Lead singer Dave Dick of Hamiltons took time between each song to make a toast, and then informed us, “Our music is available, well, nowhere. This is probably the last time you’ll see us.” Although we hope that’s not true, this group of guys making music freely together is evocative of the way that San Diego has gotten into the habit of collaborating, not competing.
Like they had been doing all week, Toronado was also putting on quite the show with their taps. Green Flash was one of the featured happy hour breweries, and being a UCSB graduate, I was elated to see Goleta’s Hollister Brewing available as well. Right down the street, El Take It Easy’s Ballast Point Lagerfest didn’t disappoint either, and owner Jay Porter was enjoying the festivities. The style of this hip 30th Street spot is unique to say the least.
Saturday, November 13th:
West Coaster was on hand as a media sponsor for the 2nd Annual Bikes Boards and Brews event held at The Catamaran Resort & Spa in Pacific Beach Saturday. Any sign of a hangover from Friday was promptly washed away by the picturesque view of the bay and laidback live music. Benefiting two PB Non-Profit Organizations, Discover PB & PB Community Foundation, this festival embodied what we love about PB, including local art, classic beach cruisers and vintage surfboards. Supporting local communities by drinking local beer is our definition of a win/win situation.
Later that night, The Linkery welcomed Mad River Brewing, the most 
recent winner of the Best Small Brewery Award at the Great American Beer Festival. Head Brewer Dylan Schatz made the long drive to bring us Mad River Serious Madness 3.0, which saw some great beers on tap, including a terrific Jamaica Sunset IPA, Jamaica Red Ale and the daunting Rorschach Two Double Brown Ale, amongst others. This was yet another case of a San Diego venue attracting the country’s best beers.
Sunday, November 14th:
The Beer Garden at The Lodge at Torrey Pines officially marked the end to San Diego Beer Week. The 5-star hotel lived up to their name with out-of-this-world food & beer pairings.
Stephen Kurpinsky, Grill Manager at The Lodge at Torrey Pines (and possible Adam Carbonell stunt-double), said this event was “an awesome, low-key end to the week. It’s early enough for everyone to have a nice, relaxing Sunday.”
Unbeatable November weather, amazing beer, and mouth-watering culinary masterpieces proved to be the perfect recipe for the SDBW-weary masses. Coronado Brewing Co.’s Shawn DeWitt, who also acts as Vice President of the San Diego Brewers Guild, reminded us of the tireless efforts of all Brewers Guild members to make San Diego Beer Week such a flawless festival. Home Brew Mart General Manager and former San Diego Brewers Guild President Colby Chandler, who admitted to taking more cabs this past week than in his sixteen years of living here, was happy that “everybody got onboard this year, even people outside of the beer industry. We’ve planted more seeds for San Diego Craft Beer this year than any other, and who knows where that’s going to land us?” Indeed, the coastal blue sky is the limit.
There were a total of twelve food & beer pairing stations at The Lodge, each part of the Chef Celebration, which “is a collaborative effort by award winning local chefs who donate their time, talent and energy to raise money for a non-profit culinary scholarship program.” The chefs’ time, talent and energy were certainly on display Sunday, and if you missed out on the Beer Garden this year, the station-pairing list should entice you to make it to The Lodge some time soon.
Station 1: Kyle Bergman – The Lodge at Torrey Pines : Street Tacos – Braised Beef Tongue, Red Onion & Scallions; Mole Spiced Sweetbreads, Pine Nut Relish; Crispy Pork Belly, Salted Plum Glaze, Red Cabbage, PAIRING: Pizza Port Shark Bite Red
Station 2: Luca Banfi – Tender Greens : Ballontine of Vande Rose Farms Pork Jowl – Point Loma Farms Rosemary, House-Made Lemon Quark, Red Wine Pickled Mountain Meadow Farms Mushrooms, PAIRING: Lightning Brewery Thunderweizen
Staiton 3: Paul McCabe – Kitchen 1540 : Foie Gras Bratwurst – Warm Potato Salad, Fig Mostarda, PAIRING: AleSmith Old Numbskull Barley Wine
Station 4: Jeffrey Strauss – Pamplemousse Grille : Caledonian Blue Prawn Tempura – Chayote Squash Slaw, La Jolla Brew House Beurre Blanc, PAIRING: La Jolla Brew House Pariah IPA
Station 5: Alex Caraballo & Jason Seibert – Stone World Bistro : Roast California Squab – Walnut Waffle, Duck Liver Mousse, Fig Compote, Port-Pomegranate Gastrique, PAIRING: Coronado Brewing Co. Barrel Aged Imperial Smoked Brown
Station 6: Gunther Emathinger – Karl Strauss Brewing Company : Roasted Pistachio Crusted Lamb Chops – Fig & Root Vegetable Hash, Brewers Special Brown Ale Demi Glaze, PAIRING: New English Brewers Special Brown Ale
Station 7: Anthony Sinsay – Harney Sushi : Thanksgiving Dinner – Turkey Breast, Cornbread Puree, Cranberry Reef Rye Ale “Head”, Green Bean Cruda, “Truffled” Potato Puff, PAIRING: Ballast Point Reef Rye Ale
Station 8: Aldo Negrete – Quality Social: Mortadella Stuffed Porchetta – Testina Lardon, Kumquat & Frisee Salad; Warm Bacon Vinaigrette, PAIRING: Hamiltons Tavern Kum Wit (by San Diego Brewers Guild President Adam Carbonell)
Station 9: Tom McAliney & Patrick Heyman – Brandt Beef: Brandt Beef & Kidney Pudding – Caramelized Swede, PAIRING: Stone Brewery Smoked Porter with Chipotle Peppers, Old Guardian
Station 10: Jason Graham – Cal-a-Vie Spa: Gluten Free Chocolate Cake – Silken Tofu Frosting, Toasted Hazelnuts; Creamless Citrus Vanilla Panna Cotta, PAIRING: Karl Strauss Brewing Co. SDBW Licorice Stout
Station 11: Hanis Cavin – Kensington Grill: Roasted Tzaddik Farms Pork – English Style Brown BBQ Sauce, Smoked Cheddar Biscuit, Charred Arugula, PAIRING: Rock Bottom English Style Brown Ale
Station 12: Amy Dibiase – Chef Celebration: Apple Cider Glazed Pork Cheek – Crème Fraiche Brussel Sprouts, Smoked Parsley Root Puree, PAIRING: Green Flash Brewing Co. Trippel
