Not every ale and lager brewed in the U.S. is entered in the annual Great American Beer Festival competition — it just seems that way. This year, 8,836 beers were submitted to the of 285 judges. When the results were announced last weekend in Denver, these 10 San Diego County beers were among the winners:
GOLD
3 Citrus Gose, a contemporary gose from Culture Brewing of Solana Beach.
Chillzner, an international style pilsener from Craft Coast of San Marcos.
Indie Roo, an imperial stout from Pizza Port Imperial Beach of San Diego.
Jeff’s Baltic Porter, a strong porter from Green Cheek of Oceanside.
Puesto Negra, an international dark lager from Puesto Cerveceria of San Diego.
SILVER
Domestique, a blonde ale from Rouleur Brewing of Carlsbad.
Mount Eden, a specialty saison from Pure Project of Vista.
BRONZE
Guillaume, a session beer or Belgian-style table beer from Pizza Port Ocean Beach of San Diego.
Peanut Butter & Jelly Tiempo, a dessert stout or pastry stout from Kilowatt Brewing of San Diego.
Stone LifeBlurred, entered in the “other strong beer” category by Stone World Bistro & Gardens — Liberty Station of San Diego.
In Our Cups
Funny how your mind — well, Paul Segura’s mind — works.
Segura was driving to work one morning when he began meditating on the oft-stated idea that beer is “liquid bread.”
“So I was thinking that anything that could go on bread could also go on beer,” Segura said.
That led him to peanut butter. And chocolate. And Reese’s Peanut Butter Cups.
Segura, the head brewer at Karl Strauss, ed with a colleague, John Hunter, to create a new beer: Peanut Butter Cup Porter.
That was more than a decade ago. The beer’s growing fan base flocked to Karl Strauss brewpubs whenever PBC Porter made its occasional appearances on tap. But the beer was hard to find, a hit-and-miss delight.
Until now. This month, Peanut Butter Cup Porter made its debut in cans.
For how long? Well, that might depend on you.
“I hope it’s going to be a year-round thing, but I don’t know.” Segura said. “If they fly off the shelves, we’ll probably have to make more.”
The Next Round
Today through Nov. 24: The San Diego Zoo Safari Park’s “Craft Beer Safari” starts with a beery meet and greet, followed by a trip through wild habitats in an open-air safari truck, then a reception at a viewpoint. San Diego Zoo Safari Park, 15500 San Pascual Valley Road, Escondido. Tickets, $140-$160, are available at sdzsafaripark.org; click on “Wildlife Safari,” then scroll down to “Craft Beer Safari.”
Saturday: Rancho BEERnardo Festival, a fundraiser for Rancho Bernardo Sunrise Rotary’s charitable causes, will feature beers, wines, spirits, food and live music. No one under 21 will be itted. 2 to 5 p.m. Saturday. Webb Park, 11666 Avena Place, San Diego. $71.21. Eventbrite.com
Sunday: Green Cheek will air a free “family-friendly” spooky film. Food and drink for all ages will available, plus candy and popcorn. Seating begins at 6:30 p.m., the movie at 7 p.m. Sunday. Green Cheek, 601 S. Coast Highway, Oceanside. https://greencheekbeer.com
Oct. 25: The costume contest’s winner at Fright Foot, Duck Foot’s annual Halloween party, will receive a $50 gift card — that’s a treat, not a trick! 6 to 10 p.m. Oct. 25. Duck Foot Brewing, 8920 Kenamar Drive, Suite 210, San Diego. duckfootbeer.com
Quick Sips, Notes from New England
Beer: Leap BeerFrom: Sam Adams, BostonAlcohol By Volume: 5.7 percentStyle: Milk StoutDrink or dump: Drink. A stout that’s an ideal Day of the Dead tipple, Leap Beer allows each of its Mexican hot chocolate influences — mole, cinnamon, cocoa beans, vanilla, ancho chiles — a star turn on your palate. There’s an undercurrent cherry cola, a ribbon of bittersweet chocolate and a drying, peppery finish.
Down UndahFrom: Cheeky Monkey, BostonABV: 5 percentStyle: Australian Pale AleDrink or dump: Dump. Sour, thin and fizzy, this pale ale uses Citra and Australian Galaxy hops — hence the name. While this hasn’t sparked an international incident, our friends Down Undah may be insulted. My pint tasted like a schooner of spoiled orange juice.
EdwardFrom: Hill Farmstead, Greensboro Bend, VermontABV: 5.2 percentStyle: American Pale AleDrink or dump: Drink. Unfiltered and dry-hopped, Edward has a bit of an attitude. There’s a persistent bitterness here, thanks to generous amounts of classic hop varietals: Simcoe, Chinook, Centennial and Amarillo. The spicy finish and bracing aromas put me in an autumnal mood.
