Today we speak with Bruce Glassman, President of Chefs Press, the award-winning local publishing company behind hits like “San Diego’s Top Brewers”. We ask him about the panel of beer experts he’ll be quizzing next week for the SDSU Business Alumni Network in Liberty Station — tickets are available to the general public for $40 online — plus what’s new with Chefs Press and more.
Can you tell us about the SDSU panel on the 17th?
It’s a symposium/discussion hosted by the SDSU Business Alumni Network and it’s part of their ongoing Signature Series called “The Business Of…” They wanted to do a program about our craft beer industry, how it has impacted San Diego, specifics about the brewing community and culture, and how aspects of it relate to other core businesses in town. They asked me to help assemble a panel of leaders in the field—people who would offer various important perspectives.
Whose perspective are you really looking forward to hearing?
Well, I’m thrilled to have the panel we’ve been lucky enough to assemble. We’ve got Chris Cramer, co-founder of Karl Strauss, Steve Wagner, co-founder of Stone, Mike Hinkley, co-founder of Green Flash, Peter Zien, owner of AleSmith, Doug Constantiner, co-founder of Societe, Scot Blair, owner of Hamilton’s Tavern, and Joe Terzi, President & CEO of the San Diego Tourism Authority. So, whose perspective am I looking forward to hearing? All of them! Who wouldn’t?!
What’s coming up for Chefs Press?
Lots of new projects in the works. Most notable, for beer fans: “Colorado’s Top Brewers” will be pubbing in July and then “The San Diego Brewery Guide” will be pubbing in November. We’re also releasing an update of “San Diego’s Top Brewers” as an e-book in the next few months, and we’ll then follow up with an update print version. Check out chefspress.com and our Facebook pages for sneak peeks and news….
What beer trends interest you this year?
I’m seeing a lot of breweries that are working to develop what seems to be one of the brewer’s “holy grails”: a session beer—with all the satisfying qualities of a great IPA—that delivers all the flavor and body of a bigger ABV beer. I’ve had a number of these from lineups around town and some are very good.
What new breweries do you have your eye on?
So many, and more every day. I’ve been impressed by the quality of some of the new guys, particularly Culture, Belching Beaver, and Rip Current. Of course, my eyes are fully trained—as are many people’s—on Babgy Beer, Nickel Beer Co. and the new Hess opening in North Park.