Abel Kaase is the owner of Sessions Public, a beer bar/restaurant perched on the border of Point Loma and Ocean Beach. Tomorrow starting at 2 p.m. he’s throwing an event that’s more than six months in the making, featuring Templeton Rye barrel aged Ballast Point Dorado Double IPA in three forms — cask, CO2 and nitro — as well as CO2 Dorado and nitro Dorado. Every two hours a different variety gets tapped, before local band Blackout Party goes on at 9 p.m.
How’d the idea for this event come about?
When we did our Battle of the Barrios competition back in August one of our reps offered us a Templeton Rye barrel and I immediately texted Yuseff at Ballast Point. I asked him if he knew of the brand and if he’d be interested. Basically, we got lucky and just ran with it.
You seem to always have special Ballast Point beers on. Why’s that?
I grew up with owner Jack White in Point Loma. I’ve known his younger brother Dan since I was 13. We’ve worked well together since Sessions Public opened and I enjoy putting their beers out in front of people.
What breweries are you looking forward to in 2013?
I’m excited for Hess’ new facility to open because it’ll give them the opportunity to use the existing, smaller brewery for special-edition beers. They’ll actually be brewing a beer to celebrate our third anniversary in July. Societe is another brewery that’s doing great things. For the Point Loma area, I’m looking forward to Modern Times. They’ll really help spread the word about beer in this part of town. Belching Beaver, one of the newer breweries, has been phenomenally good; we have their Milk Stout and Rye IPA on right now. Helm’s is also making good stuff as far as new breweries go.
What are your best-selling beer styles?
Right now I’d say there are three. IPAs are dominant, sours are still coming up on fire, and because of the weather stouts and porters have been popular. I think they fill that niche for someone who doesn’t want something really hoppy but that still has lots of flavor.
What’s one of the more challenging aspects of running a beer bar/restaurant?
Keeping on top of all the new breweries is difficult. Just finding the time to taste them and give them a chance, not to mention being able to get them into the taplist.