San Diego’s beer industry, in particular, is known for its collaborative spirit. And as other beverage industries grow, we’re seeing a broad range of collaborations.
Kearny Mesa’s Council Brewing has been aging their Pirate’s Breakfast Imperial Oatmeal Stout for six months in four different types of freshly-emptied barrels from Cutwater Spirits: Devil’s Share Bourbon, Devil’s Share Whiskey, Old Grove Gin, and Three Sheets Rum. Tomorrow, mixed 4-packs (one can of each) go on sale online, with a release party set for this Saturday.
“The Old Grove Gin Barrel Aged Pirate’s Breakfast was the most surprising result,” said Council’s Brewmaster Liz Chism. “The gin has more citrus notes than juniper, and that pairs nicely with the beer.”
Meanwhile, members of the Miralani Makers District — two Miramar business parks complete with beer, cider, juice, mead, sake, and wine makers — have also been busy:
- Setting Sun Sake Brewing Co. has helped craft multiple beers at neighbor Thunderhawk Alements featuring sake yeast. The sake brewery is also aging their Ronin Clear Sake in rum barrels from Seven Caves, a distillery located just a mile down the road.
- Thunderhawk Alements has been working with winery Charlie & Echo on a series of hopped wines, the most recent being a “Mataro Rosé” with Citra hops.
- Lost Cause Meadery plans to age their avocado blossom traditional mead in first-generation rum barrels from Seven Caves. “I think the buttery and dark fruit flavor profiles of the avocado honey will pair nicely with the rum barrels, and really let the rum barrel character shine as well,” said Billy Beltz, meadery “worker bee” and co-owner.
- Brown Ale with Papua New Guinea (Ryan Bros)
- Nitro Stout with Mexican Chiapas (OB Beans)
- Belgian Dubbel with Ethiopian (Swell)
We are undoubtedly just scratching the surface when it comes to local, inter-industry collaborations. Do you know of others? E-mail me at firstname.lastname@example.org