Ebullition Brew Works celebrated the first half of their Grand Opening last Saturday, October 14th. If you missed out, the new Vista brewery is celebrating part II of their inaugural festivities this Saturday, October 21st. Click here for more details.
Last weekend did not disappoint. On tap was an ambitious 11 beer lineup. The menu included three historical brews such as Egyptian Hekt, ABV 6.2%. It’s their interpretation of the beer imbibed by Pharaohs, high priests, and pyramid builders. Their research has led them to include such ingredients as spelt, an ancient wheat; dates, honey, and ginger. It is sweet, spicy, and earthy. In addition, Pineapple Chicha, ABV 5.5%. Ebullition’s version is a corn beer, flavored with ripe crushed pineapple for a refreshing and convivial quaff. Berliner Weisse, ABV 4.5%. Popular in Berlin in the 16th and 17th centuries, this beer was dubbed the “Champagne of the North” by Napoleon. Ebullition used a triple decoction brewing method, and slightly soured the beer with a lactobacillus culture. They serve their Berliner Weisse in the traditional style, adding a hint of Waldmeister or Raspberry syrup on request. These special edition styles are currently offered as tasters for a limited time.
The theme fit right in with the textbook definition of its name—both the process of brewing beer and their passion for craft. The showpiece of the tasting room is one of the walls, where a 28-foot long timeline, depicting 12K years of beer innovation and history. The timeline tells stories touching on the Mayflower and Sam Adams. Then, lesser known pieces of beer lore. We didn’t know that during WWII the British RAF, using it’s spitfire bombers, delivered beer in its fuel tanks to the troops in Normandy. The timeline/museum-wall is a permanent addition to the brewery. On a special note, the brewery has chosen to pay homage to the local breweries with a, “In their own words” section, giving you a good sense of the brewing diversity located in this regional mecca for beer.
Last weekend’s Grand Opening Part 1 included a brewery tour, provided by brewmaster Mike Reidy – who is also an engineer, former math teacher, certified beer judge, and award-winning beer and mead homebrewer. On hand was Judith Downing, of San Diego’s Brewchive (“brew-kive”), providing local artifacts and a special presentation on San Diego’s brew history. For families, there was an archeological dig where kids could dig for and hammer at, buried relics in exchange for prizes. There were 3 local musical acts all performing different stages of Americana music, including: blue grass, rockabilly, and today’s recent alternative roots revival.
Ebullition Brew Works continues their Grand Opening this Saturday October 21, by helping you usher in the holidays with a Dia de los Muertos themed event, ”Dia de Ebullition”. Top of the menu is a Mexican style Lager. This lighter-bodied Mexican beer is set ablaze with just a touch of habanero pepper. Also—Ebullition’s gruit beer. This seldom-sene beer-style was originally intended for the previous weekend, which is a good thing, because it probably wouldn’t have lasted long enough for you to get a taste. Before there were hops to make ale beer, there was the gruit. A gruit relies on a selection of herbs other than hops for flavoring. Named for a Neolithic village on the isle of Orkney, this Scottish style ale features a blend of herbs found in the heaths and moors of Caledonia.
In addition to beer, there’s family entertainment. Local artists will be in attendance. Face painting for the kids, big and small, and a graffiti artist who paints murals sprayed on transparent on a canvas of plastic wrap can be expected. See him develop his latest creation right before your very eyes. There will be food by Mexico City Cuisine and live music by National City’s The Sleepwalkers.
This post is sponsored by Ebullition Brew Works