All posts by Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney serving clients in San Diego California.

Brewery/Restaurant

Bagby Brewing Company Oceanside

February 7, 2015 Paul McGuire Leave a comment

Bagby Brewing Company drew in local craft beer lovers from the very beginning thanks to head brewer Jeff Bagby’s history brewing with Pizza Port for 6 years and brewing many award winning beers. He is well known both among brewers and locals as a brewer with talent who knows what a good beer should taste like.

With that in mind, when I visited Bagby I had high expectations, which generally leads to disappointment but not this time. Thankfully, there were many impressive beers available such that I can say it is worth the drive up to Oceanside. All of the beers I tried packed in a lot of flavor and really let all the different ingredients complement each other.

Bagby Brewing Company has a large facility, much larger than you would expect with a newer brewery. A big focus there is on the food, which I didn’t get to try in this visit. But there are also two large floors with two bars both pouring the full array of beers. Considering the drive up to Oceanside and the number of house beers available it would be difficult to try all the beers in one trip and safely drive back so I only got to taste seven of their beers. However, hopefully at some point I will update this review to include some guest reviews of the rest until I can get back to try what is left.

First flight left to right IPA, Strong Pale, Rye Pale, Extra Pale.

I started off my time with the wet hop extra pale on nitro. As usual, the nitro really mellowed out the beer so this is not a sipper. Despite the light body, there were some intense pine flavors that were very enjoyable. Next up was the rye pale ale. Rye beers are very difficult to do right and many in this style get the balance of flavors all wrong. Thankfully, this hits all the right notes. It has a solid spicy bite from the rye that balances nicely with mild bitterness and caramel flavors.

Second flight, left to right Scotch Ale, American Stout, Double IPA.

The strong pale is a whopping 6.4% and the higher alcohol adds some additional sweetness to balance out the malts. Hop flavors came through mostly in the way of floral hops. Next I tried the IPA. This is a very powerful beer that manages to bring out all the signature West Coast style grapefruit and citrus while balancing that with caramel malts. This is a great example of how you make a balanced IPA without knocking people over the head with the malts.

After the IPA, the double IPA was certainly on the sweet side but it had plenty of tropical fruit flavor, primarily pineapple to balance it out. I had a hard time believing that this was a 10% beer because it really hid the alcohol very well. After the hoppy beers I went on to some of the stronger dark beers. The American Stout is a strong 7.7% and really blended together the flavors nicely. It had plenty of thick caramel and coffee flavors countered by a mild smoky flavor. Finally, I tried the scotch ale, an 8.4% dark beer that packed in tons of flavor. I really enjoyed the mix of dark fruit and nutty coffee for a satisfying beer.

Though most of the beers were very good, I was especially impressed by the rye pale, IPA, and American Stout. I wasn’t the only one enjoying the rye pale as I could hear other people around the bar area talking about how much they enjoyed that one.

Though I didn’t get to try any of the food I have heard great things about it. So if you are looking to try out a new brewery, I suggest you make a day of it and visit Bagby for lunch followed by some beer. And if you like to enjoy the sun, there is some outdoor seating available upstairs. Just be careful you don’t let your beers sit in the sun.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney serving clients in San Diego California.

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Beer Industry Commentary

Budweiser Superbowl Commercial Makes fun of Craft Beer in an Ironic Way

February 1, 2015 Paul McGuire Leave a comment

It is no surprise to see a Budweiser Commercial be a huge part of the Superbowl. They have been one of the big spenders for years. But what is surprising is their choice to shift away from the ads focused on the masses that don’t show you a single thing about beer to something that proudly trumpets their Macro beer status and mocks craft beer at the same time.

There are many things wrong with this ad, but most of all is the suggestion that craft beer drinkers only care about sipping and dissecting their beers and not about actually drinking and enjoying their beers. There are many different styles of beers, from the easy-drinking session IPAs, brown ales, and pale ales, to the more sipping-friendly double IPAs, barley wines, and imperial stouts. Though tasters are a common part of craft breweries, they exist not to promote sipping but to give beer drinkers a way to try the different types of beers available at a brewery without having to order a pint of each.

What the craft beer movement shows is not that craft beer is meant to be sipped but that there are many different types of beers available for all kinds of fans. If you want something lighter, and equivalent to Budweiser, there are plenty of delicious local Blondes, Session IPAs, and Ambers that are meant to be enjoyed all day long. If you are looking for something with a little more punch, there are plenty of West Coast style IPAs that are a bit stronger but still can be enjoyed over time.

Finally, there are the barley wines, imperial stouts, double IPAs, imperial reds, and other sorts of beers that are best enjoyed slowly either because of the rarity or the high alcohol. These beers are not fussed over, though. Instead, they are enjoyed for all the flavors they present.

The ad is also ridiculously ironic considering AB In Bev is currently on a buying spree, picking up craft breweries. Most recently this includes 10 Barrel out of Oregon and Elysian out of Seattle, Washington. For a company to simultaneously make fun of craft beers while buying up new breweries to promote it is hard to tell what the focus is. Either way, it is a sad attempt to attack the craft breweries that have been winning over the public’s appreciation lately.

UPDATE: Craft Beer response to the Budwesier ad is below. Totally nailed it.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney serving clients in San Diego California.

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Beer Industry Commentary

Hop Industry Predictions from the Source

January 29, 2015 Paul McGuire Leave a comment

During the Hop Grower’s Convention that was hosted by Stone Brewing Company I got to meet with the owners of 47 Hops, a mid-sized hop grower and distributor that helps bring some of the much-sought-after hops to the market. The evening was a lot of talk about the hop industry as it exists right now and some of the challenges ahead that will end up ultimately affecting the type of beer available and what the smaller breweries can make.

The guys at 47 Hops were kind enough to treat a few other bloggers and me to beers, cigars, and pizza, though anyone present could tell you we were there mostly for the opportunity to chat about hops with someone in the industry. As many enthusiasts already figured out, one of the big problems facing the industry going forward is the massive increase in demand for certain varieties of hops. This means that citra and mosaic hops are becoming so much in demand that it is impossible for smaller breweries to get them.

Consumers can demand beers made with these delicious hops (that among other things deliver some delicious citrus flavors that San Diego beer fans have grown to love) but there simply isn’t enough of either hop being grown to keep up with demand. Part of this comes from a sad reality of hop growing. In order to increase production to keep up with demand there needs to be some serious increase in funding, and the money just isn’t there.

And as the amount of money involved becomes much larger, the length of contracts required before someone can buy hops becomes that much longer. Though five years ago the thought of a five year contract for hops seemed unthinkable, it is now a requirement especially if a brewery wants to keep some consistency and the hop growers want to know that they are going to be able to get the return on investment that makes expansion possible.

Aside from funding, another thing keeping hop capacity from growing as fast as the hop heads might like comes down to certain requirements before a piece of land can be good for growing. Aside from finding the right place to grow as far as climate and quality of soil, growers have to worry about being within an hour’s drive of some cold storage facility. Just as heat can harm a hoppy beer and take away that bite, so too heat can harm the hop oils while they are still present in the buds, leaving the grower with a product that is much harder to move. And of course building a cold storage facility large enough to keep everything and keeping that running is not cheap.

It is also not as easy to get those hops out to brewers in the form of wet hops or whole cone hops. This is because while that form of hops provides some fantastic intense flavors, they also are not able to survive long voyages. Thus, when hops are going to be transported from Washington State, where many of the hops are grown, to east coast cities like New York City the most practical way of doing that is by processing the hops into pellets. The same thing is true for hops shipped overseas. When hops are transported in large boats across the water, the best way to make sure they survive the voyage is to process the hops into pellets. This if why pellets still remain the most common way of purchasing hops.

So with demand growing for certain varieties of hops, what is a likely prediction for the future? Most of the small breweries are not going to be able to get their hands on some of the more popular varieties. Hopefully this will lead to some experimentation in the sorts of flavors present in the beers as brewers try to make West Coast Style beers without some of the now common and expected hops. I expect some of the brewers will do just fine and will find ways to make interesting styles of IPAs with common varieties hops that hop-heads have otherwise gotten tired of. Maybe this will lead to some experimentation with the type of malts used such that things don’t all taste like Sierra Nevada Pale Ale.

I also expect that it will be hard for smaller breweries to get their hands on large quantities of certain hops over the long term. The longer contracts are expensive and there is only so much to go around. So once they brew a fantastic beer with certain varieties of hops, without a contract in place that beer won’t taste exactly the same the next time. I am already seeing this around San Diego with smaller breweries IPAs varying from batch to batch due to supply. This makes it hard to consistently order the same beer from a smaller brewery if the small variations in hop variety change your enjoyment.

I’ve realized recently that while I love hoppy beers, I don’t love every single variety. There are a lot of flavors of hops that I love, the citrus, tropical fruit, and occasionally the floral, and other flavors that I like sometimes and other times can’t stand. Though in some ways that is part of the fun of exploring beers and IPAs in particular. It is fun to learn to talk specifically about flavors you like so you can ask the bartender how a specific batch is and make a decision based on that without having to try a sample.

And for the beer drinkers who can’t stand hoppy beers, don’t expect that they are going to disappear at any time but you might appreciate the experimentation in flavors other than hops that we may see out of this. It is always great when a small brewery makes a beer that showcases the unique flavors of rye in just the right balance. Others are waiting for an explosion of wild yeast flavors that have yet to become mainstream in San Diego but that enthusiasts have been enjoying for years. Scarcity of certain varieties and increase in cost may help push those trends to the mainstream more quickly as well.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney serving clients in San Diego California.

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Beer Industry Commentary

San Diego Hop Addict on Craft City Listing Radio Show

January 20, 2015 Paul McGuire 1 Comment

This past Thursday, January 15, 2015, I appeared on a local radio show called Craft City listing to discuss craft beer and other business things, including my family law practice. The show can be listened to in full below. Be sure to check out the segment with Candace Moon the Craft Beer Attorney (she beat me to it!) discussing various legal issues in the news lately relating to beer. If you really just want to hear me, go to the beginning of the second half of the show.

If anyone else is interested in having me take part in a podcast or video feel free to hit me up and I will be glad to join. If you like this show, find Craft City Listings on Facebook to hear about upcoming shows.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney serving clients in San Diego California.

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Beer Reviews

Some delightful new beers available from Stone, Modern Times, and Alesmith

January 15, 2015 Paul McGuire Leave a comment

Part of what I love about this blog is being able to give people some idea what to expect with some new brew they might not be familiar with. Two of these are not completely new, but they are newly bottled recently and might be new to some people. The beers I am going to discuss today are Stone’s new Delicious IPA, which seems to have been flying off the shelves, Modern Times’ City of the Sun IPA, newly bottled, and the 2015 version of My Bloody Valentine from Alesmith.

First up is the Stone Delicious IPA. This new brew is unique in a number of ways. Firstly, it is stronger than the typical Stone IPA, all the way up to a whopping 7.7%. (regular Stone IPA is 6.9%). It is also lighter on the malts and lighter on the bitterness, really focusing on the more delicate hop flavors, including some lemon. It also was brewed in a way that makes it officially gluten reduced.

To see just how good this one was, I had to compare it side by side to the original Stone IPA. The first two I compared really did have a stark difference. The Stone IPA was satisfyingly bitter while the Delicious IPA had a lighter citrus flavor supported by some nice juicy flavors. Though the second Delicious IPA I opened was a bit more bitter, so not every single one you get in that six-pack is going to taste as delicate. I would be interested to see if this really converts any new hop-heads but it will certainly satisfy those of us who already exist.

Next up is the City of the Sun IPA from Modern Times. This is the first in a series of bottle releases of IPAs that were previously available only at the tasting room. So if the name sounds familiar, you might have tasted it before on tap. If you had, you will remember just how much this is a delicious burst of flavor. Rest assured those flavors are still very much present in this beer and it will satisfy in the bottle. The only one that might have been better was that delicious fresh-hopped version I got to taste. Still, if you are into IPAs, this one should not be passed up. Also keep an eye out for the upcoming seasonal IPAs from Modern Times to be released throughout the year, including a return of the delicious Rye IPA Aurora later.

Finally we have the Alesmith My Bloody Valentine, a delicious darker hoppy beer meant to satisfy those who can’t seem to find love come Valentine’s Day in February. This is very similar to the Evil Dead Red that Alesmith puts out in October for Halloween. My Bloody Valentine has some roasted malts with a little chocolate and a nice floral/citrus hop bite. Despite the darker color this is not one for your friends who only drink stouts. My husband would dump this out if I made him taste it and then I might have to celebrate Valentine’s alone.

Bottom line, if you like IPAs, don’t miss these new delicious offerings from Stone and Modern Times. And if you enjoy more complicated black IPA style beers, try the Bloody Valentine.

Paul McGuire

Paul McGuire is a craft beer enthusiast. He likes to travel with his husband and enjoy the great outdoors. In his day job, Paul is a divorce attorney serving clients in San Diego California.

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Exploring San Diego's Craft Breweries