SAN DIEGO OCTOBER 2013 // BEER ISSUE
WHAT’S
ON TAP
BREWERIES, PUBS, TAVERNS AND BOTTLE SHOPS
FITNESS NUTRITION SPORTS FOOD & DRINK SAN DIEGO: Beer Heaven. The devil is in the details... FOURELMAGAZINE.COM | Fully cultured, yet unshaven
RELATIONSHIPS TRAVEL
S I G N A T U R E
T H E
C O L L E C T I O N
B A L A N C E
R V C A . C O M
O F
O P P O S I T E S
FROM THE EDITOR * Fully cultured yet unshaven*
volume 1 * issue 5 * OCTOBER 2013
Publisher/Editor Chris Lapham
I can still remember the first beer that I actually enjoyed. I was, well, it doesn’t really matter how old I was, that’s not important.
Director of sales/Senior Editor Steve Kang Senior Managing Editor Cory Waterhouse
My dad used to take a couple of friends and myself to San Felipe every year during spring break. It was a right of passage and a great time to bond with my father, while also spending time with close friends and experiencing a different culture. This annual adventure started when I was just an innocent, wide-eyed little kid in elementary school. As I hit puberty and started to notice the ladies, it turns out San Felipe during Spring Break is a great place to be if you’re a 16-year old in high school. My father, being the wily, savvy guy that he is, noticed the change, and decided to put us up in a hotel two miles south of town. I guess the theory was that it would be harder to find trouble. One smoldering afternoon, we embarked on the journey to town. After a two-mile walk in 90-degree heat, I felt like I had melted. We walked into the first watering hole we came across and asked for a Pacifico. I can still vividly remember the bartender taking it out of the cooler. It had ice chips around the top, the bottle was sweating, and it was glistening in the sunlight. It almost seemed frozen, and for a moment there, I swear I saw a halo over it.
Director of Marketing Pete Rocky Creative Consultant/Photo Editor John Schnack Online Editor Jeran Fraser Assistant to the Assistant senior Editor matt fairbanks CONTRIBUTORS Mike “Mikey Beats” Beltran, Dale Hersey, Ryan Kelly, Erik Martin, Lara Miller, Michelle Lyn,BJ Penn, Brady Phelps, Miles Roberson, Holly Sheets, Jason Stewart, Max Wettstein, Steve Woods, Andrea Zancha photographers Lauren Fraser, Lijo Joy, John Schnack, Andi Pianalto
I can tell you in total honesty that to this very day, that Pacifico is the single best beer I’ve ever tasted, and I’ll never forget it.
ACCOUNT REPRESENTATIVE CANDICE VREDEVELT
Up to that point, I hated the taste of beer. Maybe it was the heat, being caught up in the moment with friends, or maybe just feeling a little grown up for the first time ever; I’m still not exactly sure. Whatever it was, from that point on, I was hooked. SAN DIEGO
Fast-forward a few years and I’m still fortunate to live in America’s finest city, where craft beer is king. San Diego, in my very humble opinion ( and many others), is the beer capital of the United States. It also ranks as one of the best beer regions in the entire world, with the likes of Stone, Alesmith, Alpine, Ballast Point, Green Flash, and countless others. Don’t get me wrong, I still love an ice cold Pacifico on a hot day, but what San Diego brewers are accomplishing right now is simply amazing.
OCTOBER 2013 //
BEER ISSUE
WHAT’S
Tap happy at encinitas alehouse
ON TAP
, BREWERIES, PUBS TAVERNS AND BOTTLE SHOPS
Photo by John Schnack FITNESS NUTRITION
I would like to think that I have a pretty refined palate, but who am I kidding? Guys like our own Dale Hersey, Jeff Bagby from Bagby Beer, Jeremy Pritchard from FM94/9 and Ken from Stone, just to name a few, really know their suds. Those guys have forgotten more about beer than I’ll ever know, but that doesn’t mean I can’t love what San Diego has to offer. If you’re feeling a little overwhelmed by the whole craft beer movement, that’s okay, so were the folks at Four EL. With examples like the IPA, Double IPA, Imperial IPA, Stout, Porter, Sour, Lager, Belgian, Ale, just to name a few. (Not to mention more specialty and collaboration brews than I can possibly count)
SPORTS FOOD & DRINK RELATIONSHIPS TRAVEL is in the details... Heaven. The devil SAN DIEGO: Beer unshaven | Fully cultured, yet FOURELMAGAZINE.COM
Four El Magazine 1880 Diamond St, San Marcos CA Phone: (760) 744-0911 www.fourelmagazine.com
For a list of breweries, pubs and taverns, please visit our expansive beer feature and help get up to date with all the wonderful things the Craft Collective of San Diego is cooking up... In closing, let’s not forget that it’s also Breast Cancer Awareness Month. My grandmother was a survivor, and seemingly no one can escape the grip that Cancer has on our society as a whole. Whether it’s family, friends or coworkers, we all know someone who’s been affected by this terrible disease. Please do what you can and get involved with the various fundraisers throughout San Diego county and support the wonderful women in your life. Remember, real men wear pink…
4 Four El | OCTOBER 2013
Four El Magazine is published monthly except Dec/Jan is bi-monthly. The known office of publication is 1880 Diamond St., San Marcos, CA 92078. Four El is published by Known Publishing Group, Inc. All rights reserved. Articles and stories appearing in Four El may not necessarily represent the views and opinions of Four El Magazine. Reproduction in whole or in part without prior written consent is strictly prohibited.
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HARD CORE
fitness
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 5
contents
FEATURES
34 Brew-it yourself A step-by-step process of making your own suds.
22 the beer guide
38 breast cancer awareness Fighting for boobies everywhere.
(We mean our women’s boobies ... you know what we mean).
Your basic tour through San Diego’s breweries, pubs, taverns and bottle shops. Don’t leave home without it.
6 Four El | OCTOBER 2013
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The Crossings at Carlsbad Golf Dining Corporate Weddings
Enjoy the Views
Experience the Golf
5800 The Crossings Drive, Carlsbad | 760.444.1 800
Book tee times and restaurant reservations online
CONTENTS
DEPARTMENTS
Fitness 10 defense: Omoplata 12 Fast break: Competition
ON PAR 60 review: Encinitas Ranch
14 action: Stand-Up Paddleboarding
travel
16 w/max wettstein:
64 Park city, utah
relationships
Lean abs
and a strong core
68 dating: What are you waiting for?
native population 70 jana hawthorn: Beauty and Brains
nutrition 18 w/max wettstein: Is beer healthy?
business 78 Perspective: The 99-Cent Idea
food/drink 40 chef’s table: JC Colón of Leroy’s Kitchen + Lounge 42 BEATS & EATS: Joe Rinaldi of The Griffin 46 Restaurant Review: Spike Africa’s Fresh Fish Grill & Bar 48 uncorked: Hallow-Wine 50 crafty: Craft and Commerce 52 HAPPIEST HOUR: PB Alehouse
rhythm
80 music: The Palace Ballroom 82 hot wire: Concert and show dates
around town 84 October events: Local happenings and things to do
53 BEER ME: On The Tracks Brewery 54 tender: Jessy Bell of The Pearl Hotel 72 dish: Spicy Beer Braised Chili
Fashion 72 style watch: What to wear and where.
74 All Hands on Tech: Lust-worthy gadgets that will truly make your life more enjoyable 8 Four El | OCTOBER 2013
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fitness
defense
OMOPLATA Maneuver:
FROM BASIC GUARD by bj penn
It is also referred to in Judo as ude-garami or ashi-sankaku-garami, which means triangular entanglement. In Brazilian Jiu-Jitsu, it is commonly known as the shoulder lock. Very similar to the Kimura, but instead of using a figure-four, this application utilizes the leg to lock in the opponent.
From the guard, you can place one leg under the opponent’s armpit, then turn 180 degrees in the direction of that leg so that the leg moves over the back of the opponent and entangles the opponent’s arm. By controlling the opponent’s body and pushing the arm perpendicularly away from the opponent’s back, pressure can be put on the opponent’s shoulder. It’s also possible to put pressure on the elbow joint by bending the leg entangling the arm, and twisting it in a specific manner. To secure the opponent and prevent him from rolling out of the lock, the inner arm can be thrown over the opponent’s waist as a “seatbelt,” securing the opponent. Though this is an effective lock, it’s more difficult than other armlocks to successfully apply and secure.
Warning: The Omoplata is dangerous. It can seriously injure you or cause permanent damage. This is informational and for entertainment purposes only. If you are not a trained expert, do not attempt.
10 Four El | OCTOBER 2013
Ude-Garami
From your guard (back): - Insert your right shin into the left armpit of your opponent - Grab the back of your opponent’s neck with your left hand - Pull him down by simultaneously grabbing his left elbow with your right hand -N ow you should have kicked your leg up and slid your shin through his elbow so that the back of your knee is pushing past his armpit -R emove your left hand from his neck and replace it with the back of your right foot as your leg continues to slide through his armpit - Push past his face with your right foot and lock it behind your left knee as you start to sit up - Wrap your right hand around his waist as you sit straight up with both legs flat on the ground -N ow bend both your knees and your opponent’s left shoulder should be locked against your right knee -H is elbow should be wrapped around the inside of your knee and his hand trapped against the right hip of your body -A s you lean forward with your right hand against his waist, you will be able to adjust the intensity of the pressure against his hand, elbow and shoulder
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waterproof weatherproof sweatproof sound. secure fit design for athletes. Powered by H2O Audio’s patented waterproof technology, the Surge ear buds come with 5 ear tip sizes, guaranteeing a comfortable and secure fit for running, biking and swimming. Add the Amphibx Fit waterproof armband for your device or the Interval system for swimming to bring your training soundtrack to any climate or terrain. Breaking the Barriers of sound at X-1.com OCTOBER 2013 | Fully cultured, yet unshaven | Four El 11
FITNESS
FAST BREAK
COMPETITION by jason stewart
the origin The English word competition comes from the Latin word competere. The original definition was: to strive together. As time has progressed, we have taught ourselves that competition is “you against me.” This is not the original intent. When the Olympic games were created, it was designed for global competition through sports with the ideal that athletes giving their best would push them all to new heights of success individually and collectively. When the word “against” is introduced, it enables the opportunity for bad feelings toward the other person (or even toward yourself) to arise. This can start a process of selfidentification that people can internalize at a very young age. I don’t want this to sound like competition is not fiercely intense, because it is. Competition should bring out emotion and develop a will to win. Competition is filled with adversity that demands conquering in order to succeed. However, it’s how you process that emotion and drive that makes all the difference in your attitude and approach.
The Slippery Slope When I grew up, I always competed against my opponent. Sometimes, this made me play angry, with a big chip on my shoulder. This method produced motivation. However, it also skewed my view of relationships. The motivation was to beat someone so that I could exalt myself over them to get respect and prestige. I always thought that I had something to prove, and if I beat you, then somehow that made me better than you as a person because I could beat you at basketball. Or it happened the other way around: If you beat me, then that somehow meant you were better than me in life. This could not have been further from the truth! Yet I see how it carries into adult life in the workplace and in the communities we live in. Many times people identify their skill with who they are. However, the problem is that you can get caught in positions where you feel the constant perceived pressure to always live up to the expectations of others. For example, if you are successful at something, people expect that you know it all. You may start to believe that you know it all and, not wanting to disappoint people, you may shy away from asking questions to keep your reputation and not show weakness. This is can be classified as pride and ego! When pride and ego take over, then you become vulnerable to becoming an incompetent listener. These are people who think that they know everything about something, and it’s dangerous because the moment you think you know everything is the moment you stop learning. I’m not saying that you shouldn’t be confident with the things that you do know, but I am saying that there will always be room for improvement. Learning comes from a humble attitude. There was a time when you wanted to learn so you could become successful. It was that humble attitude that helped you to achieve in the first place (no pun intended). 12 Four El | OCTOBER 2013
The Proper Perspective Competition is designed to test the skills that you’ve been practicing. It’s shown by the combination of effort and skill executed at a particular moment in time. In this case, I’m talking about competing with each other in games and practice; and don’t forget to compete with yourself in personal workouts. Some of the greatest athletes have learned to compete with themselves. They set their goals high and go after them. What does this look like in basketball? Like this: “I’m going to set a goal to get
10 defensive rebounds and five offensive rebounds each game. I’m going to get three intercepted passes each game and make all my lay-ups. I’m going to get seven assists each game. I want to make sure that I score at least six points from shooting free throws.”
These types of goals make competition about striving, and not about elevating yourself over someone else. The only “bragging rights” they give you is that you achieved your goal. The beauty of this type of competition is that when you achieve, you have naturally created a higher standard for yourself. Competition should be fun, not demeaning or hurtful to someone. Yes, it hurts to lose. Winning is fun, but neither winning nor losing a game makes anyone better than someone else as a human being. When you compete you should feel the freedom of giving your best. Think about that: “Feel the freedom of
giving your best.”
I help athletes transition from one stage of a career to another. I invite you to write me with any basketball or career-related questions. I can be reached at Jason.Stewart.52@gmail.com.
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fitness
how-to
SUP stand up paddleboard
Stand up paddling (SUP), also known as hoe he’e nalu in Hawaiian, is emerging as one of the fastest-growing sports in the world. With its heritage on the beaches of Hawaii, in less than 10 years the sport has spread to nearly every other type of watercourse. There are races held on lakes, large rivers and canals as well as the ocean. by Steve Kang
The rapidly growing popularity of the sport is helped by the quick learning curve. Beginners generally become comfortable in about an hour of training. Although it may take advanced athleticism and intense training to become a top SUP surfer or racing boarder, beginners can jump on and cruise around flat water with relative ease.
On Aug. 8, 2007, 34 racers from San Diego, Santa Cruz and Lake Tahoe competed in the first stand up paddle board-only race. This was the beginning of the TA-HOE NALU paddle event festival. Now sponsored by Quiksilver, the festival is now the oldest SUP event in the world, drawing more than 4,000 spectators and about 400 competitors from around the world.
Legends like Laird Hamilton, Dave Kalama and Rick Thomas developed the modern SUP surfboard in Hawaii and brought it to the mainland. Surfing on a SUP allows you to catch more waves, as well as see the sets coming in with a better vantage point. This versatility has allowed SUP’s progression to lakes and rivers. You can find naturally formed waves from water rushing over rocks, similar to an artificial flow wave, if you want to surf. Or, if you want to test your agility, you can take it down the rapids similarly as a kayak would
I spend a lot of time on a friend’s fishing boat in Point Loma at the Southwestern Yacht Club. When I’m there, I consistently see a multitude of stand up paddlers criss-crossing the harbor. You see couples, singles, families as well as pets gliding effortlessly across the water. Every time I’m standing on the dock drinking a beer, I think to myself, “I should be doing that.”
(obviously not for beginners).
14 Four El | OCTOBER 2013
I grew up surfing short boards so I imagine that I could pick it up quickly. I could be drinking a beer(s) cruising around the harbor instead of just stand-
ing on the dock. I guess I would have to get one of those beer can helmets with the straw so that I can paddle too. I decided that I wanted to learn more, so I stopped by to see YOLO team rider Andie Johnson. She manages the San Diego YOLO store and her husband EJ, also a team rider, has his own line of YOLO paddles. When you walk in, you realize it’s a giant store specifically dedicated to stand up paddling. I’ve seen SUPs in surf shops but this was the first time I walked into a fully dedicated store. They have a ton of boards and every accessory you can imagine from t-shirts to board bags. Andie tells me that there are eight things that a person should consider when purchasing a new board: length, width, thickness, weight, volume, fins, rails and accessories.
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Wait a second … I’m a beginner and I’m just thinking about cruising around. She smiles and starts breaking things down for me in a big-picture view.
Recreational Boards: Built for recreational use, they provide newbies and seasoned SUP veterans with a quality board that’s perfect for any occasion in the water. Race Boards: From the specialized bow to the quiet exit of the tail, every inch of these boards are made for speed without sacrificing stability.
01 12-foot Soft Top: Great all-around recreational board
01 12-foot-6 Predator Narrow: Custom designed by Steve Brom
02 11- and 12-foot Coastal Cruiser: For all water conditions
02 12-foot-6 Predator Wide: Custom designed by Steve Brom
Surfboards: As natural as riding a wave on a traditional surfboard but offers riders a more stable ride as well as the ability to drop into the wave with your SUP board in hand.
01 7-foot-2 Surf Model: For SUP surfing
02 8-foot-2 Surf Model: For SUP surfing
Fishing Boards: Allows any angler to make their way into the waters that were once impossible to reach by boat.
01 12-foot Fisher: For big guys and fishermen
02 11-foot-10 Angler YAK: Equipped with rod and cup holders
Inflatable boards: Light, portable and quickly becoming the go-to option for families and large groups that need more than one board to bring to the water.
01 11-foot Inflatable Sky: Portable at a great price
So, judging by what I’m trying to accomplish, Andie decides the best ride for me is the 12-foot Coastal Cruiser. I weigh 200 pounds and just want to cruise around the harbor. Additionally, for my first board, I’m looking for something a bit more economical and durable vs. the beautifully wood inlayed and glassed 12-foot Original. Once I become proficient, I’ll be back for the Original or maybe even a race board if I’m feeling particularly adventurous. While I’m there, a soldier leaving for duty buys his wife a SUP for a birthday gift. When Andie finds out that he wants to surprise her, she throws the board on her truck and runs it over to his house before she gets home from work for the big surprise. This is what you can expect when you walk into YOLO in Point Loma, an easy, laid-back, friendly atmosphere filled with stand up knowledge and customer service.
03 12-foot Original: Best all-around recreation board
04 10-foot-6 Eclipse: Shorter yet stable
03 14-foot Prowler Wide: Custom designed by Steve Brom
03 9-foot-2 Surf Model: For SUP surfing
04 10-foot-2 Surf Model: For SUP surfing
YOLO Stand up yoga instructor:
Kathryn McCann - Former ballet dancer
- Danced as a mermaid at the SeaWorld Sea Lion and Otter show - Started to do stand up paddling for fun in Hawaii - Moved to San Diego and became certified in yoga
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 15
FITNESS
with Max Wettstein
LEAN ABS AND A STRONG
CORE
“Six-pack abs� are considered the international benchmark of a fit physique by many and while, generally speaking, lean abs are associated with healthier bodies, in reality this level of fitness is more about rocking an aesthetically appealing physique than it is a requirement for health and wellness, or a strong core.
16 Four El | OCTOBER 2013
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FITNESS
with Max Wettstein Most of us should know by now that we all have “sixpack abs” hiding under there somewhere, and that it is just a matter of revealing them by reducing the subcutaneous layer of fat lying over the top of and obscuring them. Furthermore, we should all know by now that we cannot spot-reduce this layer of body fat, no matter how many abdominal exercises we do, but rather we must reduce our overall body fat percentage to approximately less than 10 percent to begin revealing our abs, through a combination of diet, exercise and genetics. Of course, having visible lean abs and a strong core usually go together, but not always. One can have a very strong core yet look as soft as a baby seal, and vice versa; one can have the most shredded abs ever, yet be as weak as this same baby seal. (I apologize for
the lame analogy).
So we can reveal the six-pack abs (anatomically known as the rectus-abdominus) by reducing the layer of subcutaneous fat lying underneath our skin, but over the top the abdominal muscles. But to really complete the ideal look of fitness and buff-beach God, we need to have a slim waist and flat stomach as well. This is accomplished in two ways primarily: One is by strengthening and toning the transversusabdominus muscle, which is a corset-like band of muscle lying underneath the rectus-abs mentioned above, that pulls our belly in and is actually a bigger player in maintaining a solid core. We can also maintain a slim waist by reducing the internal, visceral belly fat lying underneath our abdominal muscles within our abdominal cavity. This is the unhealthiest way to carry fat by the way; it is the dangerous, inflammatory fat that squishes our organs and is associated with many obesity-related diseases, such as adult-onset diabetes, fatty liver and heart disease. This type of internal fat, or adipose tissue, is usually more of a problem later in life as we age into our forties and beyond, especially as more stress is piled on to us, and actually is the only kind of fat that does tend to “spot store” (on the omentum). Therefore, theoretically, we can spot-reduce it. We can target internal belly fat by reducing stress, eating less sugar, by sleeping better and by incorporating more high-intensity exercise. These are all lifestyle factors that also contribute to dysfunctional metabolism or Metabolic Syndrome as well.
Also contributing to a solid core are the oblique muscles that are responsible for twisting motion and stability, as well as framing the abs by setting off a desirable “V-shape,” tapered torso. The hips, glutes and intercostals are players too; they all work together! Which brings me to my main point regarding building a strong core: This is how you should train your core, through functional, compound movements that cause all of the abdominal, hip and butt muscles to work together. If you have the time in your training plan to specifically focus on abdominal isolation—through exercises such as crunches or sit-ups—then by all means add in these traditional ab exercises. Otherwise you can stick to compound, full-body, functional movements, including burpees, planks, squats, pull-ups, etc., which, in all honesty, are probably going to hit your complete abs and core muscles more effectively than any crunch, leg-lift or vee-up will. And if you’re able to incorporate sports into your routine, it is nearly impossible to play any kind of sport without engaging your core. Have you ever noticed what your abs are doing during an all-out sprint?
Instead, worry about things you can control, like your lifestyle. Most folks overlook one of the simplest lifestyle changes of all that you can do to directly contribute to a leaner midsection, and that is getting a good night of sleep! A good night of sleep means not only a long fasting-window in your 24 hour day, but it more importantly means a bigger growthhormone secretion window. Growth hormone is the most powerful lean-body mass hormone we produce–it literally incinerates internal belly fat–and we produce it during our deep-sleep phase primarily. Don’t miss this easy opportunity to flatten your belly and improve your overall health and function!
I rarely recommend doing weighted, ab-specific exercises, because while we all desire a strong, lean core, we don’t want to build too much mass or bulk in our mid-sections. This could cause the obliques to be mistaken for love-handles or lead to a look of a thicker waist. (So be sure to wear your board shorts below your obliques while you’re at it!) Body weight is usually plenty of resistance when it comes to our core. If you suspect you have a really weak core right now to start with, or you tend to be easily affected by lower-back pain, then perhaps you could begin by doing Swiss/stability ball assisted exercises. The stability ball does an excellent job of supporting your lower back and is a great supporting tool to roll out on for torso and spine flexibility benefits, and to assist in planking types of movements as well. In all honesty, genetics also play a substantial role in the structure and proportion of our abs: How symmetrical they are, how much of a gap we have in our linea alba, and the ratio of our shoulders to our hips, and even whether or not we’re “barrel-chested” or wide hipped. Even how much fascia surrounds and encapsulates our ab-muscle bellies may mean there is less potential for muscle separation and “chiseledness” (is that a word?!) But we cannot do anything about our genetics, so don’t worry about it!
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 17
NUTRITION
Beer
Note: If you drink light beer do not read this article
is it healthy? Which one is the healthiest? Is beer healthy? With a resounding YES, I hereby declare that beer consumed in moderation is healthy! Thank goodness I could honestly say yes here, or I think I might have set off a readership boycott and certainly risked losing my job here at Four EL! Beer is considered divine around here at Four EL and everyone on the staff is an aficionado. I know that I’m the resident fitness guy here, but we have some (selfproclaimed) beer connoisseurs that write for us who I’m sure would have loved a chance to field this month’s nutrition topic.
Admittedly, I drink beer almost daily, but I often find myself in a New Belgium Fat Tire (amber ale) rut, for lack of a better word. Hey, when you find something you love, why not stick with it?! But some of our staff is out there field-testing in our local San Diego bars and microbreweries by noon every day, so they no doubt have more well-rounded palates than I so, I must confess, a lot of my research was done via the Internet. San Diego is also home to some incredible microbreweries like Stone Brewing and Port Brewing, so we are also a bit biased to our home brews! But let me dive into this discussion of what criteria it takes to consider a beer healthy anyway. I just applied the same criteria that one would to all other foods.Is it nutritious, low in sugar,
18 Four El | OCTOBER 2013
FourElmagazine.com
NUTRITION with Max Wettstein
low in saturated fats, low in sodium and relatively low in calories? The good news is most beer inherently qualifies based on all these criteria! (Caveat: As long as no more than two to three are consumed daily for the average
man.)
In my consideration, alcohol content was a neutral factor and not a criterion, as there are as many cons as there are pros regarding alcohol consumption. Generally speaking, the lower the calorie the beer, the lower it is in alcohol content, but then the more likely one is to drink more of that particular beer to attain the “buzz” they desire when choosing to consume alcohol in the first place. A quick detour regarding the nutritional breakdown of alcohol is needed here. Alcohol is not sugar, nor does it break down into sugar when digested, so therefore alcohol by itself does not trigger insulin secretion. Alcohol falls into its own category of nutrient and is, in fact, used by the body as an energy source. In moderation, alcohol consumption had been shown to lower risk of heart disease and stroke, as well as lower stress levels, especially when consumed with good friends. Alcohol has nine calories per gram, and most beers I researched had an average of 4.5 percent alcohol content per beer. Alcohol is absorbed through the lining of the stomach and small intestine directly into the bloodstream and then heads to the liver for digestion, also known as “oxidation,” solely by the liver enzyme dehydrogenase, (ADH), into acetaldehyde and then finally into acetic acid, which are cells that can be used for energy. Without this liver enzyme, alcohol cannot be metabolized, and healthy livers make plenty of this enzyme enabling most to easily completely metabolize about two beers per hour. Ten percent of the alcohol we consume bypasses liver oxidation completely and is exhaled from the lungs or excreted in urine. The end byproducts are CO2 and water. The good news is moderate, consistent drinkers over time naturally produce more ADH liver enzyme allowing them to oxidize alcohol more efficiently, building up an increase in tolerance. Heavy, abusive drinkers just end up destroying their liver cells and are at risk of fatty liver disease. It is a fine line between healthy and alcoholic, fellas. When we add back the rest of its liquid contents into the serving of alcohol, we get lots of healthy ingredients that truly qualify beer as a superior beverage. All beers inherently contain an abundance of antioxidants and polyphenols, which have a powerful effect on the micronutrient scale, including neutralizing free-radicals and further contributing to cardiovascular health. These nutrients all come from the plant and hops ingredients that they are brewed with. The more fruity and complex the flavor, the more nutrients the beer is packing, especially with some of these specialty craft brews that are now being aged in oak wine barrels, where they pick up not only more flavor and color but also more vitamins, nutrients and even probiotic (healthy) bacteria. Wheat beers were consistently receiving high health marks in the research I found because the wheat beers were shown to help reduce inflammation, associated with exercise and arthritis. However, now there is a popular gluten-free movement in the diet industry that claims wheat-gluten causes intestinal inflammation, so this could pose a problem for wheat beer fans. However, if you search your local Whole Foods store or health food market, you can even find gluten-free beer now, so if you’re one of those gluten-free diet types, you can still drink beer! Beer is also inherently low in sugar because most of the sugar used in brewing is converted into alcohol by the yeast–how convenient! Most of us will take this fermentation trade-off of sugar for alcohol any day. Yeah for beer! There are carbohydrates in beers, but very few of the grams are from sugar—and remember, alcohol is not a carb either. So now what you’ve all been waiting for: What beer currently holds the undisputed title for healthiest beer? (This
was based upon the ideal compromise of nutrition content vs. calorie content. For all intents and purposes, light beer was not considered.)
Guinness Draught. Guinness won hands down across all the rankings I found in my diligent (and sober) research. Guinness claimed the title because it’s surprisingly low in calories for a stout at only 126 per serving (per pint). And it is packed full of antioxidants and polyphenols not to mention flavor. The Irish are onto something. There are more nutritious beers and there are certainly lower calorie beers, but Guinness found the sweet spot. Other honorable mentions that were consistently among the top ranks of healthiest beers were Sierra Nevada Pale Ale, Yuengling Lager and Samuel Adam’s Light Lager. Another big factor worth considering is that all these beers are very available at almost every bar across America, so if your favorite niche, craft brew at your local market or pub happens to blow these brands away, well that is good for you but may not help the rest of us if we can’t find it. Personally, I like my Guinness as a black and tan hybrid with Bass ale. I think the bottom line is that beers with more color and flavor and complex fruity notes are going to pack more nutrition, but the trade-off is they generally pack more calories and higher alcohol content. So if you’re not on a “diet,” then I recommend going with a darker beer with more depth for health and enjoyment! Ales tended to be the best mix of nutrient content with moderate calorie content, so have a go-to ale. And by the way, this is another discussion for sure, but beer does not cause a beer belly!
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 19
sports
fantasy football
Fantasy football. Lemme tell you something about fantasy football. Fantasy football is a fickle little bitch. I’ve never hate/loved something so much in my entire life. Yeah, hate/ loved. I don’t know what it means either, but it’s exactly how I feel about fantasy football. By Brady Phelps
Twitter handle: @lobshots | www.lobshots.com Fade in to five years ago. ... I’d never played fantasy football. In fact, I made fun of the idiots who wasted their Sundays sitting on their couches, constantly checking stats on their phones while watching games on TV. I’d yell, “Hey, guy. Yeah, you ... you who I used to know. You cheer for your team, period. You don’t cheer for individual players on the other team because they’re in your fantasy lineup! What’s happened to you? What happened to my friend who loved the Chargers and only the Chargers? What did you do with him?
20 Four El | OCTOBER 2013
You’ve replaced him with a friend who wants Jay Cutler to throw seven touchdown passes against the Chargers, only to lose on a last second field goal. I hate the new you, dude.” That’s truly how I felt. You cheer for your team and that’s it. Sure, every once in a while there’s a player who is a great human being and you really love them and if you have no rooting interest in a game, and that game doesn’t affect “your team,” then yeah, cheer
for Tim Tebow. ... I’ve got no problem with that. Cheering for him to dominate his fantasy stats when he’s playing the Chargers? You’ve got some ‘splainin’ to do. (Yes, I’m fully aware that Tebow is not currently
on any NFL roster.)
Then somehow it happened. One of my buddies finally convinced me to play. I decided that I was fan enough to play fantasy football with my boys, and I was fan enough to overcome the temptation to cheer for an individual on my fantasy football team instead of cheering for my non-fantasy team, the Chargers.
FourElmagazine.com
Why? Why’d I do it? Honestly, I hated hearing all my buddies talk about their league constantly while I just rolled my eyes, not giving a rat’s ass about a single word sputtering out of their pathetic fantasy football mouths. I’m not saying I felt left out or anything. ... I just felt, uh ... left out. So I joined. And that’s when I learned a valuable lesson in life. A lesson that I feel is my duty to teach the world ... a lesson with some language I’m not particularly proud of, but in this case ... well, it’s fitting. The lesson is easy: Fantasy football is a fickle little bitch. Christmas weekend, 2011. My fantasy football team, Finkle & Einhorn (brilliant, I know), was playing against one of my buddy’s who had Drew Brees as his starting QB. Just so happens that Brees was chasing Dan Marino’s all-time yard record as the regular season drew to a close. So, in the fourth quarter with a gigantic lead, instead of running down the clock with dive plays up the middle ... which would give Brees zero fantasy value ... Brees was slinging it. I had the lead in the matchup. I was going to win. I didn’t want Brees to sling it. I wanted him to run down the damn clock like you’re supposed to do in that situation. So what happened? You know what happened. Touchdown pass to Darren Sproles. That touchdown to Tiny Darren meant I lost by 3.5 points. I’d have won if it wasn’t for the pursuit of Marino’s record. Think that’s something you can game-plan for? Fantasy football is a fickle little bitch.
and over 1,100 yards rushing. Basically, if you had Hillis on your 2010 FF team, you probably won your league. Now in 2013? He’s a free agent. He’s a free agent in your fantasy league and in that other league you may have heard of ... the NFL. Unreal. How ‘bout this: Do you really want to roll the dice on Mike Vick or RG3 knowing that, sure, they could put up 40 points for you in week eight, but they might also get knocked the eff out while scrambling? Because when they get knocked out for a few weeks, that leaves you with some other clown like Eli freaking Manning, who you’ve had sitting on your bench all season. He’s only on your team to use during the bye-week of your starter. Wanna know how fun it is to start Eli Manning on a regular basis in fantasy football? It’s as fun as having real-life Eli Manning show up at your birthday party ... it’s embarrassing and terrible. Fantasy football is a fickle little bitch. Knowing all this, if you do decide to play fantasy football ... you have a few expectations from the other people in your league. You expect them to put out a little effort. Don’t overplay. Don’t send me trades every week trying to hoodwink me. No, I won’t trade Adrian Peterson for Ryan Mathews. Sure, I’m a Chargers homer, but I’m not a complete moron ... only partial. Also, don’t join a league just to fit in. (Preaching to the choir here.) Join because you want to play ... under the premise, of course, that fantasy football is a fickle little bitch.
I don’t care how many numbers you crunch ... how many stats you pore over ... there’s always gonna be a trump-card that screws you in fantasy football. In 2010, out of nowhere, Browns running back Peyton Hillis exploded on the fantasy football scene. He was a second running back at best.
If you join just to fit in, you know what happens? You piss everybody off. A couple years ago, one of the dudes that played in my league just sorta decided to play ... just because. Because he wanted to fit in. Everybody else was doing it. Hell, it’s a multiBILLION dollar industry now.
More likely? He was on the waiver wire because nobody drafted him. Then blammo: 13 touchdowns
Well, he started the season 1-5. He was over it. He knew he wasn’t gonna win the league. So he stopped
checking his lineup. His $20 for the league was a sunk cost. He didn’t care about the other 11 distinguished gentlemen in the league. Welp, sure enough, week 12 rolls around and I’m in a tight race with another guy for the last playoff spot. He’s playing the schmuck who cashed it in after week six, and I’m playing the propose-a-trade-every-week guy. ... I lose by 2 points, and this other clown that I’m battling for a playoff spot wins by 70 because cash-it-in jerk has six dudes on bye week ... starting. Fantasy football is a fickle little bitch. Am I saying don’t play? Of course not. Where’s the fun in that? I’m simply pointing out that you need to understand what you’re getting yourself into. Your fandom changes. You’re no longer rooting for just your team. You’re rooting for randoms who happen to be on your fantasy team. Don’t bet too much money ... that’s just silly with so many variables that are out of your control, like, say ... injuries. Don’t do it behind your wife’s back either. Let her know you’re playing ... you know, for a few bucks and some fun, but you’re not gonna let it overtake your life. I’d hate to think this is true, but I bet you that marriages have ended because of fantasy football. Men get crazy. Women hate it. Don’t be the guy who gets crazy over it. Be the composed guy. The guy who still cheers for his team first. The guy who enjoys the friendly rivalry and the banter, but doesn’t let it consume him. Be that guy. Chicks dig that guy. Don’t be the guy who completely neglects his family on Sunday because he’s got stats to check and games to watch, because nothing good can come from that. And for the love of God, no matter how much you find yourself being consumed by fantasy football, remember this: Your team, your family and your friends come first ... and if they don’t, well ... then you’re just a fickle little bitch.
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 21
The
Brewery pub and bottle shop
guide
AleSmith Brewing Co.
It’s hard to think before 1999, but the truth is America was actually settled by the Europeans, with San Diego being first place they landed, in what is now considered California. And it just so happens that America’s finest city is also described as the “birthplace” of the Golden State. Just as San Diego has become the birthplace of California, the beer pirates have all but taken over America’s finest city. With over 70 licensed craft breweries and brew pubs, (and 40 more on the way) this craft brew expansion in San Diego may soon pave the way for America’s Finest City becoming America’s Sudsiest City. Many beer styles have been developed and created in San Diego County, with the shining example being the West Coast IPA. One of the most popular is the Double IPA, with some simply calling it the San Diego Pale Ale. Our local artisans have become the measuring stick for the IPA worldwide and with these credentials in hand, San Diegans pride themselves as being one of the best places you can go in the world for beer. In 2010, San Diego Breweries earned more medals in the World Beer Cup than Belgium, England, and Germany combined. Take that beer Euro beer snobs!
Forged in 1995, AleSmith is an artisan microbrewery that specializes in handcrafted ales in a variety of styles. Deeply rooted in the amateur and craft brewing communities, AleSmith ales have continued to garner national and international awards and acclaim, as well as a loyal and rabid following among beer enthusiasts. 9368 Cabot Drive, Mira Mesa • (858) 549-9888 • AleSmith.com Alpine Beer Co.
Alpine Beer Co. opened its doors in the fall of 2002. Years before, an interest in craft brewing developed into an actual goal for the future. They had years of home-brew competitions, brew science classes and extended beer runs thinly disguised as vacations. This small brewery makes high quality ales, lagers and sours. If you like beer, they’ll be able to find something you’ll like in their lineup— from an American wheat ale to a Belgian-style Kreik to what they are most known for, killer IPAs. 2351 Alpine Blvd., Alpine • (619) 445-2337 AlpineBeerCo.wordpress.com
We have top breweries like Stone and AleSmith that rank amongst the top breweries in the world, year after year. The Stone Brewing Company has become a beacon worldwide, drawing attention to the Craft Brewing movement. And who doesn’t love the marketing quips behind Arrogant Bastard Ale? Gems such as, “You’re not worthy” and “It’s not too expensive, you’re too cheap.” They draw you in with their clever marketing but keep you coming back with delicious, complex beers. A large percentage of San Diego beer lovers would probably agree that Stone Brewing opened our eyes to the what real hops are. We all look back to that moment as our stepping “Stone” to a brave new world of explosive taste. These craft breweries are also creating jobs, tourism and tax revenue during times when the U.S. is facing an economic downturn. According to a study published by NUSIPR in 2011, breweries were responsible for almost 3,000 jobs directly and were generating $680.9 million in sales. They’ve injected $299.5 million directly into San Diego County’s economy. That’s one and a half times greater than Comi-Con international. Granted the convention is only 5 days, but not all of them drink Shirley Temple’s. Who knew that you would be contributing to the economic recovery by catching a buzz? We also have world class beer events throughout the year bringing in well over 100,000 beer visitors to San Diego County. Events such as the up and coming San Diego Beer Week draws huge crowds of excited craft beer fanatics. They’re not the kind of people who just take a sip and quit, they’re hard core beer connoisseurs. A majority of these festivals benefit local foundations and charities. Hotels, restaurants, brew tours and all of our brewpubs and beer bars see the increase in revenue as well. At one point O’Brien’s Pub in Kearny Mesa was listed as one of the top places in the world to grab a beer. Toronado in North Park had the same honors by being in the top five. Do you love beer? You will love San Diego if you already don’t. Accompanied by the best weather in the world, what else can you ask for? All the breweries have tasting rooms and all of the brew pubs and bars carry notable Craft Brews from San Diego and around the world. Visit one or take a brewery tour and visit several. Either way, you will have the time of your life ... sun, surf, and suds.
Amplified Ale Works
Alex Pierson and JC Hill got their noses in the restaurant business in 2009, opening the first California Kebab at San Diego State University. After a few years, it was clear they needed to spread the kebab love elsewhere and decided on a rundown old restaurant site with an ocean view. Craft beer has been a part of the concept since day one, and JC’s severe home-brewing addiction ignited the need for their own brewing system at the new establishment—and Amplified Ale Works was born. Why is the brewery named Amplified? First, their obsession with live music (California Kebab staff formed a band in 2009 and they’ve been playing in JC’s garage ever since). Two, their take on the meaning of Amplified: intensifying the craft beer experience by staying true to their home-brewing roots. 4150 Mission Blvd., Pacific Beach • (858) 270-5222 • AmplifiedAles.com OCTOBER 2013 | Fully cultured, yet unshaven | Four El 23
Blind Lady Ale House Aztec Brewing Co.
A little bit of nostalgia and a little bit of new life is a good way to describe Aztec Brewing Co. Although they’re working to revive an old-style brand, they’re also working to be conscious of the importance of being green and natural. They use choice malts and high quality hops. It costs more but as a consumer, you’ll agree it’s worth it. They want you to be able to savor the flavor before you taste it. Their beers range in flavor from mild to strong. The alcohol levels vary as well, from a good kick-back beer to a beer that will kick back. 2330 La Mirada Drive, Vista (760) 598-7720 • AztecBrewery.com
Arcana Brewing Co.
Formally Fezziwig’s Brewing Co., these folks have embraced the steampunk genre and are a craft microbrewery making some pretty delicious ales and the occasional malty. Potent porters, English milds, stouts, strong ales ... the beauty of being a small shop is that they brew what they want and serve it at peak quality. They brew classic favorites, experimentals and can even customize a special batch. 5621 Palmer Way • Carlsbad • (909) 529-2337 • ArcanaBrewing.com Back Street Brewery
The local microbrewery brings together Lamppost’s award-winning pizza with the freshest handcrafted ales and lagers. Their brewmaster uses traditional brewing methods along with the finest ingredients available. They brew their beer in small batches to ensure freshness and quality. At Back Street, they boast about ales and lagers that are heartier and more interesting than many you’ll find elsewhere. Granted, they are a tad biased in that category. Find out if the hype is worth it by swinging by. 15 Main St. #100, Vista (760) 407-7600 • LampPostPizza/Backstreet 24 Four El | OCTOBER 2013
With the initials B.L.A.H., this crew of beer-can loving marauders are anything but blah. This place is a blast and always has events going on, so sign up for the email list and try and keep up. Will Ferrell’s favorite San Diego brew pub because the beer here is so good, he ends up pissing excellence. 3416 Adams Ave., Normal Heights • (619) 255-2491 • BlindLadyAleHouse.com Ballast Point Brewing Co.
During his college years, future CEO and founder Jack White developed a taste for beer. After graduation, he decided it was time to explore more interesting beer than he could find in the store (or at a keg party for that matter). So, he began homebrewing in his backyard. He got good at it, and quickly realized it wasn’t that easy to get his hands on the various supplies and ingredients he wanted—nor did he have people to trade brewing ideas with. Almost 15 years after its inception, Ballast Point’s dedicated team of craftsmen (and women) are still innovating, trying new methods and ingredients, and working constantly to increase capacity to try to meet demand. More than anything, they’re staying true to Jack’s dream (and now their own): Real beer lovers making real good beer. 10051 Old Grove Road, Suite B, Scripps Ranch • (858) 695-2739 5401 Linda Vista Road, Suite 406, Linda Vista • (619) 295-2337 • BallastPoint.com The Beer Co.
The locally owned restaurant and brewery features handcrafted brews with fresh ingredients and great, rich taste. They brew mere feet away from where you’ll enjoy your quality beer and delicious meal. 602 Broadway, San Diego • (619) 398-0707 • TheBeerCo.net Belching Beaver
Belching Beaver does not brew good beer. According to the folks at BB, they “brew truly great beer.” Currently, they’re crafting seven distinct beers—ranging from pale ale to stout—that are sure to please any taste. Their first priority is using quality ingredients to create the beer recipes at the microbrewery. When they decided to move forward with the brewery, they worried less about money being spent on ingredients. Which is proven in the taste. With a name like Belching Beaver, they knew they’d better have great beer or they would be the biggest joke in town. No one’s laughing at them. 980 Park Center Drive, Vista (760) 599-5832 • BelchinBeaver.com FourElmagazine.com
Breakwater Brewing Co.
Ride the wave at Breakwater Brewing Co., where they specialize in a SoCal beach style of brewing beer. They offer their own house brews, local guest brews, different regional brews on tap and casual cuisine from amazing pizza to priceless paninis. Four giant TV are on the walls for sports, so there is no need to look elsewhere. You’ll feel like a “local” no matter where you’re from. 101 N. Coast Hwy., Oceanside • (760) 433-6064 • Breakwater.com Callahan’s Pub & Brewery
Callahan’s Pub & Brewery opened in October 1989 by two Mira Mesa restaurant managers who thought the community could be well served by having an Irish pub and brewery. They borrowed money to get it off the ground and worked lots of hours to keep it going. They found many eager and loyal customers that helped them grow. What started as the dream of two individuals has evolved through the efforts of many. They work hard to provide a unique atmosphere, great food, fresh beer and personable staff. 8111 Mira Mesa Blvd., Mira Mesa • (858) 578-7892 • CallahansPub.com
Gordon Biersch
From the get-go, Dan Gordon and Dean Biersch had a clear vision of what they wanted: a monument to beer, where people could come drink freshly brewed beer and have a great meal simultaneously. Only authentic, German-style beers would be served, and in the tradition of the ones Dan brewed while attending Munich’s Technical University, the most renowned brewing school in the world. Beer would be brewed according to Reinheitsgebot (the age-old German purity law of beer) with only the finest ingredients: Hallertauer hops, two-row malted barley and a special yeast strain imported directly from Germany. 5010 Mission Center Road, Mission Valley (619) 688-1120 • GordonBiersch.com
Green Flash Brewing Co.
Mike and Lisa Hinkley took their interest in the craft beer industry to a new level in 2002 with the founding of Green Flash Brewing Co. Former pub owners, the couple jumped into brewing, and in 2004 renowned brewmaster Chuck Silva joined their team. They began brewing premium beers, modern twists on traditional styles, and a following soon developed. Green Flash now blazes its own trail brewing assertive and distinctive beers, such as the West Coast I.P.A., an award-winner whose wide acceptance has helped define a category. They also brew seasonal, collaborative and barrel-aged beers, and their award-winning beers are available on draft or in bottles throughout the country’s bars, restaurants and retail outlets. 6550 Mira Mesa Blvd., Mira Mesa (760) 597-9012 • GreenFlashBrew.com
Coronado Brewing Co.
In 1996, brothers Ron and Rick Chapman realized a long-time dream and got ahead of the craft brew curve in a big way, opening a brew pub in the heart of their hometown, Coronado. Back then, craft beer was still a foreign term and San Diego County was home to a mere handful of breweries, most of which were struggling to find their identities. The Chapmans had no question about who they wanted to be. Their clear-cut mission was to celebrate their islander roots through the creation of exceptional beer. And with those noble ideals, Coronado Brewing Co. was born. 170 Orange Ave. Coronado • (619) 437-4452 1205 Knoxville Linda Vista, (619) 275-2215 CoronadoBrewingCompany.com
Helm’s Brewing Co.
Unique beer is crafted locally with the finest ingredients from around the world, with extreme attention to detail to produce consistent and distinct results with every batch. The beer is made with quality equipment and the best recipes and techniques, producing a clean, refreshing and distinguished taste. Helm’s is a community brewery where people stop by after work to check out what’s new on the menu and have a quick taster before heading home. Four business partners—co-workers and friends—make up this uniquely creative San Diego brewing team. 5640 Kearny Mesa Road, San Diego (858) 384-2772 • .HelmsBrewingCo.com OCTOBER 2013 | Fully cultured, yet unshaven | Four El 25
Hess Brewing Co.
One of the premier craft breweries in San Diego is a destination for aspiring small craft brewers, local craft beer fans and tourists alike. From humble beginnings, Mike Hess’ brewing operation has grown to include two San Diego locations, the original “nano” in the Miramar area and their showcase production brewery in the midtown area known as North Park. As the city’s first production nanobrewery in 2010, Hess Brewing Co. quickly built a solid reputation for great beers and a unique brewery and tasting room experience through their loyal and growing following. Production at the Miramar brewery grew from 14 barrels in the first quarter (July to September 2010), to 90 bbls in the three months leading to the opening of North Park, representing a 542 percent increase in just 2.5 years. 7955 Silverton Ave., #1201, San Diego • (619) 786-4377 3812 Grim Ave., San Diego • (619) 786-4377 HessBrewing.com Hillcrest Brewing Co.
The world’s first “out and proud LGBT brewery” is next door to the iconic Hillcrest Pride Flag. HBC features stone-fired pizzas and handcrafted beers served in bottles, growlers and kegs to-go. Their brewsters can direct your taste buds to any one of HBC’s nine microbrews or 16 guest taps of local breweries that have each defined the taste of their neighborhoods. 1458 University Ave., Hillcrest (619) 269-4323 • HillcrestBrewingCompany.com Indian Joe Brewing
When owner Max Moran first attempted to register under the domain NativeBrewing.com in 2003, the trademark was denied because the name was deemed too broad. That’s when Moran thought of using his great-great uncle’s name for his brewery. In 2010, after many years and several controversial protests, he was granted the trademark. So thank his Native American heritage for what is known today as Indian Joe Brewing Inc. 2379 La Mirada Drive, Vista (760) 295-3945 • IndianJoeBrewing.com
Iron Fist Brewing Co.
The family owned brewery is smack-dab in the middle of the exciting local craft beer scene. Their passion for the best handcrafted beer prompted them to make a lot of it. However, they quickly realized they were making a bit more than they could drink themselves, so they decided to sell the overflow to local beer aficionados. As they say at Iron Fist, “Do yourself a favor; start a little revolution. It’s ok. We won’t tell on you. Put the 500 pack of light lager back with all its buddies and rule your taste with an Iron Fist!” 1305 Hot Spring Way, Vista (760) 216-6500 • IronFistBrewing.com 26 Four El | OCTOBER 2013
Karl Strauss Brewery
In the mid-1980s, Chris Cramer and Matt Rattner graduated from college and moved to San Diego, Chris’ hometown. They set up shop in an apartment on Mission Beach, armed with newly minted degrees, an entrepreneurial spirit and an appreciation for beer. Inspired by a brew pub Chris came upon while traveling through Australia, they wanted to open a microbrewery and reintroduce locally brewed handcrafted beer to San Diego, a concept banned by Prohibition in the 1930s. In 1987, they asked Chris’ retired cousin, Karl Strauss, who after fleeing Nazi Germany had become an American brewer and consultant to the likes of Molson, Goose Island and the Boston Beer Co., for help in launching the business. After a year of writing IOUs to friends and family, overcoming archaic liquor laws and nailing down Karl’s and Chris and Matt’s own beer recipes, the clock struck beer-thirty. On opening day, locals lined up around the block on Columbia Street downtown to try the three original beers: Karl Strauss Amber Lager (Karl’s favorite), Gaslamp Gold and Downtown After Dark. For most people, it was the first time they had ever tasted fresh beer. Not only did Chris and Matt run out of beer within weeks, but soon requests were flowing in from local bars and restaurants who wanted to serve Karl Strauss beer. Employing the trusty “learn as you go” technique, Chris and Matt kept up with demand by quadrupling the 10 barrel brew system at the brew pub. They also set up a small distribution brewery in a nearby industrial park, which they outgrew in a matter of months. In 1996, they bought a greenhouse on Santa Fe Street in Pacific Beach and converted it into the main brewery they call home today. And Karl, who passed away in December 2006 at the age of 94, remains the namesake. Main Brewery: 5985 Santa Fe Street, La Jolla • (858) 273-2739 5801 Armada Drive, Carlsbad • (760) 431-2739 1044 Wall St., La Jolla • (858) 551-2739 1157 Columbia St., Downtown • (619) 234-2739 9675 Scranton Road, Sorrento Mesa • (858) 587-2739 10448 Reserve Drive, 4S Ranch • (858) 376-2739 KarlStrauss.com
Julian Brewing Co.
Head brewer Tom Nickel runs the first commercial brewery in historic downtown Julian in more than 120 years. Keep an eye out for the 1870 IPA, Big Saison and the Julian Apple Wheat. 2315 Main St., Julian (760) 765-3757 • Facebook.com/JulianBrewing FourElmagazine.com
Latitude 33 Brewing Co.
The 33rd parallel runs smack dab through the heart of San Diego County—what many refer to as the current capital of craft beer—and the Latitude 33 brewery sits just a hair north of the line. Interestingly, Latitude 33 isn’t just the current world headquarters for beer, half a world away, it’s also the place where beer was invented. A quick check of the history books will also show the 33rd parallel played host to some of the world’s most significant events. Great civilizations have risen and fallen (and risen again) upon it. Silk roads and superhighways traverse it. Mythical creatures, ancient gods, biblical figures, sultans, kings, emperors, pirates and explorers have all called it home. Some even believe the line has mystical significance (Freemasons!). Regardless of the people and events, however, Latitude 33 is always synonymous with “Adventure”—which is also their brewing philosophy. They’re on an exploration that involves taking a few risks, trying new things and injecting a little of the unexpected into the world of craft beer. If you’re up for it, they invite you to come along. 1430 Vantage Court, Vista • (855) 598-2337 • Lat33Brew.com Lightning Brewery
When head brewer Jim Crute began graduate school in the ‘80s, he managed to scout out a little home brew shop near campus. These shops were rare, a new development since Jimmy Carter had just signed legislation for heads of households to brew their own beer. Prior to that time, the large commercial beer companies had managed to keep these rights from the general public, thereby cornering the market in the name of safe brewing practices. Over the years, Jim maintained his hobby through a career in biotech that lasted 23 years. Friends always enjoyed his beers and the more he tinkered, the better the styles became. In 2005, the craft beer industry in San Diego was offering some irresistible new challenges. Driven to be part of it and convinced he could bring a new dimension to the creation of the finest craft beers, Jim leased brewing space in Poway. By 2006, Lightning Brewery began selling their first craft beers. In 2011, Lightning entered into a contract with a reputable distributor that informed, “We can sell as much of the Lightning beer as you can possibly make.” They weren’t blowing smoke; in just six months, sales doubled. Brewing just three times a week, for a total of 800 barrels year, in 2011, within 12 months Lightning was brewing daily to reach a total of 1,700 barrels for 2012. The brewery in on track to finish 2013 with 2,400 barrels. 13200 Kirkham Way, Poway • (858) 513-8070 • LightningBrewery.com
Monkey Paw Pub & Brewery
They have had great beer events since their opening in late August of last year. With their brewery next door, you can only expect the best from this cool joint down the road from the Gaslamp. Go check them out. No flinging poo though. 805 16th St., East Village (619) 358-9901 • MonkeyPawBrewing.com
Mad Lab Craft Brewing
Look for a production facility for distribution opening in 2014. 6120 Business Center Court, San Diego (619) 254-6478 • MadLabCraftBrewing.com Manzanita Brewing Co.
Founders Garry Pitman and Jeff Trevaskis set out to brew excellent ale in January of 2010 and have made more than 3,500 barrels of the good stuff for Manz fans since. With their 2012 expansion into a new 30-barrel brewhouse, the guys from Manzanita look forward to sending their beer throughout Southern California and the rest of the planet. 10151 Prospect Ave., Santee (619) 334-1757 • ManzanitaBrewing.com Mission Brewery
Owner and founder Dan Selis has taken his beer making operation from the tiny, cramped spaces of his kitchen and garage, to a small pub in La Jolla, to a modest brewery in Chula Vista and finally to its present location in the historic Wonder Bread building in downtown San Diego. His newest venue is far from a homemade garage set-up. Mission now occupies more than 14,000 square feet and has the capacity to produce 10,000-plus barrels a year. The new space also has a gorgeous tasting room that can accommodate up to 400 people.
(Sidenote: When you go to their website, you owe it to yourself to click no, you’re not old enough. Trust us on this one.) 1441 L St., San Diego • (619) 544-0555 • MissionBrewery.com Mother Earth Brew Co.
The Lost Abbey / port brewing
They have a Ten Commandments. So, without further ado … 1) The most imaginative beers are our crusade; 2) We believe we are all in this together; 3) We strive for honesty and integrity in our lives like you; 4) Fresh beer is great, aged beer is better; 5) Now that you have found us help us spread the message; 6) There is good and evil in the world–our beers are good; 7) Passion isn’t something you can buy at the corner store; 8) We believe an inspired life is worth living; 9) Life is about choices, The Lost Abbey is a great choice; 10) We are not perfect, but no one is. 155 Mata Way, San Marcos • (800) 918-6816 • LostAbbey.com • PortBrewing.com
Founded in 2008 by three passionate brewers, they all had one goal in mind: to create distinguished, handcrafted beers that stimulate sensory conversation and a desire for the next sip. From a modest garage, to a 2,000-plus-square-foot facility, to an additional 6,000-square-foot tap house and home-brew supply store, Mother Earth Brew Co. maintains the original goal, challenging even the most discriminating beer drinker by creating complex, palate-pleasing beers and promoting the art and science of craft-beer making. 2055 Thibodo Road, Vista • (760) 599-4225 206 Main St., Vista • (760) 726-2273 www.MotherEarthBrewCo.com OCTOBER 2013 | Fully cultured, yet unshaven | Four El 27
New English Brewing Co.
Enjoy NEB’s Why Not? Wheat, Trooper’s Tipple IPA, Explorer ESB and the Brewer’s Special Brown. 11545 Sorrento Valley Road, San Diego (619) 857-8023 • NewEnglishBrewing.com Offbeat Brewing Co.
Welcome to a small collective of like-minded people who believe that well-crafted beer, untethered art and the communities that support them are what make life worth living. Founded by Tom and Sarah Garcia in 2011, this is a brewery whose identity doesn’t just stop at great beer. Embracing the idea that brewing is an art form, Offbeat strives to support the artists around them, regardless of medium. They believe that their company is a chance to bring a little beauty into the world, to take advantage of the rich, creative landscape and create an environment in and around the brewery that fosters the kind of adventurous thinking that makes humanity so unique. 1223 Pacific Oaks Place, Escondido (760) 294-4045 • OffbeatBrewing.com
Pacific Beach AleHouse
With their handcrafted beer, eclectic menu, friendly service and a lodge-like ambiance, Pacific Beach AleHouse is anything but ordinary. Whether you’re looking for a great place to spend an afternoon, kick off your evening or linger long into the night, Pacific Beach AleHouse is the perfect destination. 721 Grand Ave., Pacific Beach • (858) 581-2337 • PBAleHouse.com
On-The-Tracks Brewery
Specializing in ales, porters and stouts (“the Darker Side of Beer”), On-The-Tracks brews in the Scottish and English style. Their beers are handcrafted and environmentally responsible. As lifelong residents of Carlsbad, the owners truly love the community and look forward to meeting every customer. 5674 El Camino Real, Carlsbad • (760) 550-9688 • OTTbrew.com
CARLSBAD, CA
Prohibition Brewing Co.
Oggi’s Pizza and Brewing Co.
The Oggi’s franchise was originated by two brothers, George and John Hadjis, who began serving up their own pizzeria experience in August of 1991.Throughout the years, the restaurant concept evolved from a pizzeria style to a sports-themed restaurant with many televisions, then the addition of delivery was followed by the evolution into the brewing industry. In 1995, microbrewed beer was exploding onto the scene and everyone agreed that a microbrewery would be a perfect complement to the existing restaurant concept. The concept expansion was a natural fit; it blended perfectly with the main product (pizza), as well as the established sports theme in the restaurant. Adding a microbrewery to the restaurant defined the concept indefinitely and broadened the business’ customer base even further. Today the Oggi’s franchise consists of 15 franchised stores with locations in Apple Valley, Carmel Mountain Ranch, Corona, Del Mar, Eastlake, Encinitas, Garden Grove, Liberty Station/Point Loma, Mission Valley, Mission Viejo, Orange, Santa Clarita, Santee, Tustin and Glendale, Arizona. 2562 Laning Road, Point Loma Liberty Station • (619) 876-5000 12840 Carmel Country Road, Carmel Valley • (858) 481-7883 828 Mission Gorge Road, Santee • (619) 449-6441 2245 Fenton Parkway, Mission Valley • (619) 640-1072 Oggis.com
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Ron and Kathy started Prohibition Brewing Co. from the what was dubbed “The Barn,” serving quality crafted beers to an ever increasing group of friends, family and folks from the local neighborhoods. They use traditional brewing methods and the finest ingredients to produce superb, unique brews. Their craft brewery offers specialty brews, flavorful food and a casual atmosphere. The company was built by enthusiastic drinkers, all of whom traveled abroad to Germany and Austria, with the goal of incorporating unique flavors in their beer while creating a “welcome arms” atmosphere. 2004 E. Vista Way, Vista • (760) 295-3525 • ProhibitionBrewingCompany.com Rip Current Brewing
Fighting against the flow of the brewing industry, Rip Current focuses on robust, flavorful beer styles from around the world. While the tidal wave of beers in the marketplace are lightly bready and largely tasteless lagers, they create a “rip current” of brews that engage your palate with rich malty, big hoppy, sweet fruity and even some barrel-aged and sour-style beers. Their goal is to give you the broadest variety of styles in their tasting room and let you provide the feedback as to what you prefer. 1325 Grand Ave., San Marcos (760) 481-3141 • RipCurrentBrewing.com Rock Bottom Restaurant and Brewery
Passionate about pints. Maniacal for malts. Rock Bottom always has been and always will be about the beer. Every tank they tap represents hours of planning, experimentation, ingenuity and precision by the local Rock Bottom brewmaster. While they pride themselves on the remarkably consistent quality of their beers, they’re just as dedicated to letting the personality, experience and particular expertise of each brewmaster shine through. When you hit Rock Bottom, you’ll not only enjoy these handcrafted brews, you’ll feel a connection to the locals and the location that just doesn’t happen at many other restaurants. Whether you’re a local in search of other locals or a visitor in search of local flavor, you’ll find them both at your local Rock Bottom. 8980 Villa La Jolla Drive, La Jolla • (858) 450-9277 401 G St., Downtown • (619) 231-7000 • RockBottom.com FourElmagazine.com
Rough Draft Brewing Co.
They like beer. And word on the street is you do too. So you’ve been petitioning with your boss for beer breaks instead of smoke breaks, and trying to get a tap handle installed in the lunch room. There’s nothing wrong with that. That’s thinking outside the box right? At Rough Draft, they like to reward that forward thinking with handcrafted beers that are as unique in character as those who drink it. They favor style over perfection and take joy in sharing their great-tasting creations with those who simply love to try new beer. The beers that prove to be winners in the tasting room are put into distribution. 8830 Rehco Road, Suite D, Sorrento Valley (858) 453-7238 • RoughDraftBrew.com San Diego Brewing Co.
The original manufacturing facility known as San Diego Brewing Co. opened in 1896 with much fanfare. A. E. Horton, the father of San Diego, referred to the brewery as the most important industrial enterprise since he founded the town. It was the largest manufacturing enterprise in the county. The brew house held a 25-horsepower engine which operated the elevator, barley mill, mash tun and other apparatus. The brewery’s fermenting cellar was filled with great tanks full of amber fluid, foaming and sparkling. The capacity of the plant was 75,000 barrels. San Diego Brewing Co. delivered their product to all parts of the city and county in bottles or in barrels. Their beers were said to “sparkle like nectar.” Sadly, the company was removed from 32nd Street by the Navy in 1942 and replaced by a base for the Pacific Fleet. Today, the new San Diego Brewing Co. hopes to carry on the tradition that was started so long ago. Along with an assortment of fresh beers brewed on the premises, they offer up to 50 taps of beer every day, providing a brew to satisfy each and everyone. 10450 Friars Road, #L, San Diego (619) 284-2739 • SanDiegoBrewing.com San Marcos Brewery & Grill
Producing some of the finest handcrafted ales from the on-premises microbrewery—and serving each glass fresh from the tap—the San Marcos ales include: Two Timing IPA, Red Amber, Golden Premium, Honey Ale and Hefeweizen. The Old English Ale and Oatmeal Stout are dispensed through a traditional hand pump, creating a distinct similarity to an authentic English ale. 1080 W San Marcos Blvd., San Marcos 760) 471-0050 • SanMarcosBrewery.com Societe Brewing Co.
Societe Brewing Co. was founded in 2011 by Travis Smith, formerly of Russian River Brewing Co. in Santa Rosa and The Bruery in Placentia, and Doug Constantiner, also formerly of The Bruery. Their production brewery and tasting room occupies a 16,000-square-foot building, where Societe focuses specifically on handcrated IPA’s, Belgian-inspired brews and wine-barrel aged sours. Their beers are available throughout San Diego and at the newly built and customized facility that showcases a 3,000-square-foot tasting room and an unobstructed view of the barrel room and brewery. 8262 Clairemont Mesa Blvd., Kearny Mesa (858) 495-4509 • SocieteBrewing.com
Stone Brewing Co.
Everyone is San Diego knows about Stone, so here are some factoids: It was founded in 1996 by Greg Koch and Steve Wagner in San Marcos; The first keg of Stone Pale Ale sold on July 26, 1996, to Vince Marsaglia of Pizza Port fame; Arrogant Bastard Ale was unleashed upon the world on Nov. 1, 1997; The move to the current facility in Escondido happened in December 2005; The adjacent Stone Brewing World Bistro & Gardens opened in November 2006; They were named “All-time Top Brewery on Planet Earth” by Beer Advocate magazine in 2008 … AND 2009! “The most popular and highest rated brewery–ever!”; In December 2009, they published a formal Request For Proposal to evaluate potential sites for a brewhouse in Europe (and are still on the hunt!); In May 2011, they unveiled huge local expansion plans, including Stone Company Store - South Park, Stone Farms, Stone Catering, Stone Brewing World Bistro & Gardens - Liberty Station and, in late 2014, Stone Hotel. ‘Cause everybody must get Stone. 1999 Citracado Parkway, Escondido • (760) 471-4999 2215 30th St., San Diego • (619) 501-3342 310 N. Tremont St., Oceanside • (760) 529-0002 • StoneBrewing.com
Stumblefoot Brewing Co.
Stumblefoot – \’stem • bel • fut\ (noun) 1) The art and science of gaining new knowledge through the
happenstance of interesting encounters. Fortune favors the prepared. See also: Organic, sharing, open-minded, kismet, lucky. Stumblefoot Brewing Co. has set out to make some of the most interesting styles of beer possible. They want their beer to be an artisan experience of local flavor. Stumblefoot Brewery is in its second year of joining the ranks of new breweries, setting up in San Marcos, a mecca for beer. And we just have to mention that we’re big fans because Stumblefoot is walking distance from the Four EL offices. Kudos! 1784 La Costa Meadows Drive, San Marcos • (760) 208-1012 • Stumblefoot.com Thorn Street Brewery
Up until early 2012, this location was called Home Brews and Gardens, and local patrons loved it. But owner Dennis O’Connor realized that he liked making beer a lot more than he did selling supplies to do so. He teamed up with avid home brewers and fellow San Diego natives Dan Carrico and Eric O’Connor to start the project that would transform the former local home brew shop into Thorn Street Brewery. The renovated space has been transformed into a beautiful tasting room with a seven-barrel brewhouse in a large, open, naturally lit back room. Local designer Pat Wilkening (Red Craft Custom Design) has been instrumental in the creative development of the property and has created something truly unique in the neighborhood. They hope that their hard work will result in a place that you can truly feel cozy and welcome in. 3176 Thorn St., North Park • (619) 501-2739 • ThornStreetBrew.com Wet ‘n Reckless Brewing Co.
Dave Hyndman, brewer and owner, has been a biologist, software developer, English teacher, fire breather and served in the Marines on top of all that. It’s your duty to try his suds. That’s an order. 10054 Mesa Ridge Court, Sorrento Valley • (858) 480-9381 • WetNReckless.com OCTOBER 2013 | Fully cultured, yet unshaven | Four El 29
TAVERNS PUBS and bottle shops
a few of our
favorites
True North
True North Tavern has become a favorite neighborhood destination within the treasured urban village of North Park since opening in February 2009. Just off bustling University Avenue it has plenty of good times on tap, enough for everyone who walks through its doors. 3815 30th St., North Park (619) 291-3815 • TrueNorthTavern.com Small Bar
Bar has 42 taps, featuring a variety of American craft beers with an emphasis on West Coast and to Belgian brews. This place is cozy, dark, and a great place to get your beer on. 4628 Park Highway, University Heights (619) 795-7998 • SmallBarSD.com Toronado
Lumberyard Tavern
Lisa Belasco has enjoyed a successful career with more than 20 years experience in the restaurant industry. She began locally while continuing to get her degree in Food Science and Nutrition from San Diego State University. As the general manager of a Mission Beach hot spot and concert venue, she oversaw the day-to-day operations, catering, bookkeeping, accounts payable and payroll, while managing almost 100 employees. After 12 years, she moved with husband and co-owner Pete Belasco and family to Encinitas to open her own restaurant, the Lumberyard Tavern. She is now actively involved in the Encinitas community, local organizations and charities. In 2013, the Belascos founded the 101 Invitational Charity Golf Tournament, bringing together the communities of Solana Beach, Cardiff, Encinitas and Leucadia along the 101 Coast Highway. 967 S. Coast Hwy. 101, Encinitas • (760) 479-1657 • Lumberyard101.com
You like craft brews, come here! So many beer on tap and so many bottles available, you might thing you’re in beer heaven. The staff is so knowledgeable, just tell them what you’re thirsting for and it will magically appear in front of you. 4026 30th St., North Park • (619) 282-0456 • ToronadoSD.com Hamilton’s Tavern
Formerly the beloved dive bar, Sparky’s, Hamilton’s opened in 2006 under new ownership and is now solely focused on offering the highest quality ales, real ales, and craft beers from around the world. 1521 30th St., South Park (619) 238-5460 • HamiltonsTavern.com
Encinitas Ale House
Like an old-fashioned candy shop, Encinitas Ale House is a spot where any beer aficionado can satisfy his or her craving from 32 taps of international and local beers, and microbrews. San Diegans do not need to go far for nice Belgian or German, or sample a rare craft beer. 1044 South Coast Hwy. 101, Encinitas • (760) 943-7180 • www.encinitasalehouse.com Bier Garden
If the extensive on tap and classy cocktail list don’t lure you into Bier Garden, the laid back communal atmosphere of friendly locals would. The T-bone shaped bier garden is also home to Southern Californian brews paired with bier laced nibbles and big bites. 641 South Coast Hwy. 101, Encinitas • (760) 632-BIER (2437) • BierGardenEncinitas.com Sublime Tavern
Home of craft beers and gourmet comfort food, Sublime Tavern prides themselves in fresh and local flavors. They invite you for a flavor extravaganza with their finest beer menu from around the world. Come on in and have a good old-fashioned great time. 3790 Via de la Valle, Suite 301, Del Mar • (858) 259-9100 • SublimeTavern.com Churchill’s Pub
They arguably have the best beer selection in San Diego. The atmosphere is the element that brings everything together. They say that they are only as good as their patrons. Bring your thirst, hunger, and good conversation and you will be satisfied. 887 West San Marcos Blvd., San Marcos • (760) 471-8773 • ChurchillsPub.us Cool Hand Lukes
You might think you have to go in and eat fifty eggs but think again, you might have to drink fifty pints! This place is as cool as Luke and if you are too, mosey up to the bar get yourself a nice craft brew. 110 Knoll Road, San Marcos • 760-752-3152 • CoolHandLukes.com O’brien’s Pub
O’Brien’s American Pub is one of San Diego’s most venerable craft beer bars. With a love for Belgian beers, hoppy beers, and numerous unusual rarities from around the world, there is something on our menu that is sure to delight even the most jaded beer enthusiast. Check out their tap and bottle lists to see what’s pouring today. 4646 Convoy St., Kearny Mesa • (858) 715-1745 • OBriensPub.net
TapRoom
The TapRoom boasts close to 50 taps, if you’re in PB and you have a burning thirst but don’t know what to drink, come here because they will have everything that will satisfy your pallet from bitter to sweet back to bitter again. 1269 Garnet Ave., Pacific Beach (858) 274-1010 •SDTaproom.com OCTOBER 2013 | Fully cultured, yet unshaven | Four El 31
The Public House
Choose from their rotating 43 taps of Belgian, German, local San Diego beers, and many hard to find craft beers and microbrews from the U.S. and all around the world. They also offer a selection of over 350 bottled beers, many which are specialty and limited release bottles. 830 Kline St., La Jolla (858) 551-9210 The-PublicHouse.com Press Box Sports Lounge
It’s a relaxing atmosphere with a full bar including a broad selection of over 100 beers and most importantly, great food from our Five-Star Chef. Press Box features every major sports package, so you can catch every pitch, pass or free throw from your favorite team all season long. 2990 Jamacha Road, Suite 120, El Cajon (619) 713-6990 • PressBoxXportsLounge.com Tavern at the beach
Their brilliant selection of 30 draft handles is certain to lift your spirits. Or sample from the extensive boutique bourbon offerings they feature. Still thirsty? Try a hand-crafted cocktail or local brew to fire up your night. 1200 Garnet Ave., Pacific Beach • (858) 272-6066 • TavernAtTheBeach.com Ciro’s Pizzeria and Beerhouse
With one of the largest craft beer selections in PB, their downtown location decided to jump on the beer wagon and offer some of the best San Diego craft beer’s around! 967 Garnet Ave., Pacific Beach • (858) 483-4624 • CirosSD.com
Pizza Port
Back in March of 1987, Gina and Vince Marsaglia, a pair of siblings in their 20s, bought a struggling pizza place in the sleepy coastal town of Solana Beach, just north of San Diego. From a funky storefront on the famous Pacific Coast Highway the duo ran the Pizza Port with a classic menu of pizza and chicken wings to which they added their own San Diego twist. Devoted to total customer satisfaction by providing the highest quality and the best service humanly possible (while having too much fun), Pizza Porters take ultimate pride in their standards by offering a completely unique dining and drinking experience. Their goal is only met if you’re happy and have a great time, every time. 571 Carlsbad Village Drive, Carlsbad • (760) 720-7007 1956 Bacon St., Ocean Beach • (619) 224-4700 135 North Hwy. 101, Solana Beach • (858) 481-7332 2730 Gateway Road, Bressi Ranch • (760) 707-1655 PizzaPort.com
Duck Dive
They offer a rotating line-up of local and micro brewed offerings, and an extensive craft cocktail menu which pays a playful homage to the classics as well as their ongoing takes on contemporary staples. 4650 Mission Blvd., Pacific Beach (858) 273-3825 • Theduckdive.com OB Noodle House
With have happy hour every day from 3pm to 6pm, they really satisfy the beer soul. They have select craft beers for only $1 a pint! 2218 Cable St., Ocean Beach 619) 450-6868 • OBNoodleHouse.com Coaster Saloon
With 52 Beers on draft, we have the largest selection in Mission Beach, they are very proud. Their main happy hour is 8am to 4pm with 6 Drafts at 50% off 7 days a week. 744 Ventura Place, Mission Beach (858) 488-4438 • CoasterSaloon.com
Barleymash
The restaurant philosophy and menu offerings draw heavily form two barroom staples: beer and bourbon. This pairing results in what is uniquely an American dining and libation experience. 600 5th Ave., Gaslamp • (619) 255-7373 • Barleymash.com 32 Four El | OCTOBER 2013
Craft and Commerce
When you walk into the restroom you hear an audio loop of all of their bad reviews from Yelp ... haha! They also have craft cocktails made from beer. This place rocks. 675 W Beech St., Little Italy (619) 269-2202 • Craft-Commerce.com FourElmagazine.com
Bottle Shops Olive Tree Marketplace
Liquor Box
Pacific Liquor
Bigger than a breadbox, but smaller than your average grocery store, the Olive Tree Marketplace is one of the few independently owned grocery stores in Ocean Beach. At the age of 29, Christopher Scott Stavros founded the Olive Tree Marketplace in 1987. His vision was an upscale grocery store and deli with convenience, charm, and great choices for the community. They welcome hard-core crafted beer connoisseurs as well as those who are just curious about the hand-crafted craze. Proudly featuring acclaimed San Diego breweries along with a great selection of the best craft beers from the West Coast. Their extensive Belgian and import selection is interesting and well researched, with special release and seasonal beers being stocked daily in their inventory of beer is growing by the minute. 4805 Narragansett Ave., Point Loma (619) 224-0443 • OliveTreeMarket.com
Opened in 1951, this liquor store has stood the test of time by having a tongue in cheek name to go along with their beer selection. 6980 La Jolla Blvd., La Jolla • (858) 454-4564
Have you ever found an awesome beer that you’ve been looking for a long time? You happen to find it on the warm shelf, but you want to go home and drink it right away. You get home and stare at that bottle in the bag. The beer keeps taunting you: “Drink me ... drink me.” Then again, if your beer is calling out to you, a dozen steps might be in your future. Like most connoisseurs, you can’t bear the taste of warm beer, so you forcefully put the bottle in the fridge and wait ...15 minutes go by ... 30 min. After an hour, your impatience cannot bear the torture and you hope “its cold enough” is sufficient. You open the fridge, grab the bottle and enjoy. Being in business in the North Park area for over 70 years, Pacific Liquor understands how the customer feels, so they chill over 750 kinds of beer. If you find that beer you love, it’s already cold. Pop the cap and drink it! 2931 El Cajon Blvd., North Park (619) 282-2392 • PacificLiquor.com
Best Damn Beer Shop
The BDBS crew has the best offerings from local craft brewers, or you may opt to create your own locally crafted fermented masterpiece with the help of experts at “The Best Damn Homebrew Shop.” With over 1,000 craft brews carried, always call ahead to make sure they have your favorite beverage in stock. 1036 7th Ave., Downtown (619) 232-6367 • BestDamnBeerShop.com
Pizza Port’s Bottle shop
Their true love for beer persuaded the folks at Pizza Port to open a bottle shop right next door to the Pizza Port in Carlsbad. Definitely stop by and check out the selection of over 600 bottles. You can order a pizza from Pizza Port next door and get beer to go. The selection is truly impressive, so if you’re feeling overwhelmed by your options, don’t hesitate to ask the shop manager for suggestions. 573 Carlsbad Village Drive, Carlsbad (760) 720-7007 • PizzaPort.com Bottlecraft Beer Shop
Bottlecraft is a boutique beer shop that serves host to the best of San Diego’s craft brews in one place, as well as a finely curated selection of bottles from the rest of the world. Their space in Little Italy includes a tasting room pouring daily, as well as an expansive retail selection of interesting and unique beers. 2161 India St., Little Italy (619) 487-9493 • BottleCraftBeer.com
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By Dale Hersey
Simply put, brewing is the production of beer through steeping a starch source in water then fermenting with yeast. Let’s start by saying that I am by no means a great brewer myself. But I do admire those who create these works of art that I sip daily and, to be thorough, it’s entirely possible that some of 34 Four El | OCTOBER 2013
the magical brewing puzzle pieces may have accidentally gotten left out. This article is not meant to be a step-by-step recipe for success but more to stoke interest in your beer brewing bonfire.We at Four EL would like to break down the pieces of this puzzle and help you put them back together to figure out your own gold medal winning brew. Here we go ... FourElmagazine.com
To start, you’ll first need to decide how involved (both technically and financially) you’d like to be for the first time brewing. You can get started for as little as $40 (Mr. Beer beer kits at mrbeer.com are a great place to test the waters), or you can throw down hundreds of dollars for top-notch gear and exotic ingredients. But remember, baby steps are required in the beginning. You had to make it off the chairlift before you could link deep powder turns and you had duck dive before you could get barreled in a southwest swell. There are more than a few online home brew chat rooms and forums with extremely knowledgeable individuals who can help you cut costs and answer questions when you hit a roadblock or just are not sure what to do next. Joining your local home-brew club is also a great idea as future brewery owners in attendance can help guide you. Chances are that there is also a local home-brew store near you, so check your local listings. Websites like homebrewersassociation.org and homebrewmart.com are great places to start.
Suggested items if a brew kit is not used: 1. Boiling Boilingpot Pot Must be able to comfortably hold a minimum of three gallons; and in this case, bigger is better. Use quality pots made of stainless steel, aluminum or ceramic-coated steel. A five gallon home canning pot (those black, speckled ones) is the least expensive and a good choice for getting started. Bottles 2. Bottles You will need 48 recappable 12-ounce bottles for a typical five-gallon batch. Alternatively, 30 of the larger 22-ounce bottles may be used to reduce capping time. *(Even fewer swing-top bottles
like those for Fischer or Grolsch or even swing top growlers can be used; it can get very tedious filling smaller bottles as opposed to large brewery takeaway containers. Not having to buy caps for your bottles and using the swing tops saves time also.)
3.Bottle BottleCapper capper Two styles are available: hand cappers and bench cappers. Bench cappers are more versatile and are needed for the champagne bottles. They are also more expensive. 4. Bottle Caps caps Either standard or oxygen absorbing crown caps are available. 5.Bottle BottleBrush brush A long handled nylon bristle brush is necessary for the first, hard-core cleaning of used bottles. 6. Fermenter The six-gallon, food-grade plastic pail is recommended for beginners. These are very easy to work with. Glass carboys are also available, in three-, five- and 6.5-gallon sizes. The carboy usually has a blowoff hose which ends in a bucket of water. Cup 7. Measuring cup The quart-size or larger measuring cup will quickly become an invaluable tool for brewing. The heat resistant glass models are best because they can be used to measure boiling water and are easily sanitized.
8. Siphon Siphon Available in several configurations, usually consisting of clear plastic tubing with a racking cane and optional bottle filler. Rackingcane Cane 9. Racking Rigid plastic tube with sediment standoff used to leave the trub behind when siphoning. Trub is the layer of sediment that appears at the bottom of the fermenter. Filler 10.Bottler Bottle filler Rigid plastic (or metal) tube often with a spring-loaded valve at the tip for filling bottles. 11.Stirring StirringPaddle paddle Food grade plastic paddle (or spoon) for stirring the wort during boiling. Wort is the liquid containing the sugar extracted during mashing. 12.Thermometer Thermometer Obtain a thermometer that can be safely immersed in the wort and has a range of at least 40°F to 180°F. The floating dairy thermometers work very well. Dial thermometers read quickly and are inexpensive.
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The brewing process: With varying skill levels comes varying methods in which to brew. I thought it best to go with more of the professional description of the brewing process. I could oversimplify by saying in a way it’s the difference between buying a frozen pizza and making it from scratch. *As a quick side note, I can not stress enough the most important part of the brewing process: cleanliness and sanitation. Clean and sanitize, clean and sanitize, and when you think your equipment is probably good to go, clean and sanitize again. Don’t let a monthlong masterpiece get ruined by a few minutes of laziness.
Ingredients: Water Water Beer is mostly water. Different areas have water with different mineral make ups. For example, Dublin has hard water that is great for making stout like Guinness; while Pilsen has soft water better for making a lighter pale lager, like Pilsner Urquell. (See
our article on Rip Current Brewing.)
Starch Source Starch source The starch source in a beer provides a material to ferment and will determine the strength and flavor of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to start to germinate, and then drying the partially germinated grain in a kiln. A kiln is a thermally insulated chamber or type of oven. Malting grain produces enzymes that will allow conversion from starches in the grain into fermentable sugars during the mash process. Different roasting times and temperatures are used to produce different colors of malt from the same grain. Darker malts will produce darker beers.
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Hops Hops Hops are the female flower clusters or seed cones of the hop vine (Humulus lupulus). Hops have been used for medicine and food since Roman times. Monasteries of the 7th century in what is now Germany is where beer was made with hops, although it wasn’t until the 13th century that cultivation of hops specifically for use in beer was recorded. Hops contain several characteristics that we want in beer. They give a bitterness that balances the sweetness of the malt and they give floral, citrus and an herbal aroma/flavor to the beer. The acidity of hops is also a preservative. Flavoring beer is a major commercial use of hops nowadays. Yeast Yeast Yeast is a microorganism that is responsible for fermentation in beer. Yeast uses the sugars taken from grains, and produces alcohol and carbon dioxide, hence, turning wort into beer.
In addition to fermenting the beer, yeast has an effect on the character and flavor. For example, the difference in flavor between Stone IPA and their Cali-Belgique IPA. Similar recipes but with different yeast strains. The dominant types of yeast used to make beer are Saccharomyces Cerevisiae, known as ale yeast, and Saccharomyces Uvarum, known as lager yeast. Brettanomyces ferments lambics otherwise known as “sours” or “wild ales,” giving a natural tartness to the ale. A Danish biochemist employed by the Carlsberg laboratory developed pure yeast (carlsbergerensis) cultures which were introduced into the Carlsberg brewery in 1883, and pure yeast strains are now the main fermenting source used worldwide.
Mashing Mashing Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the “grain bill,” and water, known as “liquor,” and heating this mixture in a vessel called a “mash tun.” Mashing is a form of steeping and defines the act of brewing, much like making tea. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. Mashing usually takes one to two hours, and during this time the various temperature rests activate different enzymes depending upon the type of malt being used, its modification level and the intention of the brewer. The activity of these enzymes converts the starches of the grains to dextrins and then to fermentable sugars such as maltose. Lautering is the separation of the wort from the grains. Most separation processes have two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging, in which extract which remains with the grains is rinsed off with hot water. The lauter tun is a tank with holes in the bottom small enough to hold back the large bits of grain (grist) and hulls.
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Boiling Boiling After mashing, the beer wort is boiled with hops (and other flavorings if used) in a large tank known as a “copper” or brew kettle, though historically the mash vessel was used and is still in some small breweries. The boiling process is where chemical and technical reactions take place, including sterilization of the wort to remove unwanted bacteria, releasing of hop flavors, bitterness and aroma compounds through isomerization, stopping of enzymatic processes, precipitation of proteins and concentration of the wort. The boil on average lasts between 30 and 90 minutes, depending on its intensity, the hop addition schedule and volume of water the brewer expects to evaporate. At the end of the boil, the hopped wort settles to clarify in a vessel called a “whirlpool,” where the more solid particles in the wort are separated out. A hopback is a sealed chamber that is inserted in between the brewing kettle and counter-flow wort chiller. Hops are added to the chamber, the hot wort from the kettle is run through it, and then immediately cooled in the wort chiller before entering the fermentation chamber. It facilitates maximum retention of volatile hop aroma compounds that would normally be driven off when the hops contact the hot wort.
Fermentation Fermentation Fermentation in brewing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria or a combination thereof under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymurgy. After the wort is cooled and aerated–usually with sterile air–yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are metabolized into alcohol and carbon dioxide, and the product can be called beer for the first time, though you may not yet want to drink it. * Warm fermentation (ales) - Ale yeast ferments at the “top” of the fermentation vessel, at a higher temperature than lager yeast and works quicker. (Ale at 60°-75°F) The ale yeast is Saccharomyces cerevisiae. The average fermentation for ale yeast is 7-8 days. Ale yeast produces byproducts of fermentation called esters, the “flowery” aromas of apple, pear, pineapple, grass, hay, plum and prune that are characteristic of ales. *Cold fermentation (lagers) - Lager–(lagern, the German word for “to store”)–is an excellent description of a beer kept in a cold, dark place for 30 days or more. The lager yeast is Saccharomyces uvarum. Lager yeast works best at a temperature around 34°F, ferments at the “bottom” of the fermenting vessel and works slowly. Lager yeast produces fewer aromatics than ale yeast and, as a result of the lack of esters, allows the aroma of the hop to be prominent, complementing the sweet flavor of the malt.
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All women are at risk for breast cancer. It knows no boundaries, whether it be age, gender, socio-economic status or geographic location. Surprisingly, some women who are being diagnosed with breast cancer have no family history of the disease. Unfortunately, we still do not know what exactly causes breast cancer to develop in certain people at certain times. In the U.S., one woman is diagnosed with breast cancer every two minutes, and one woman will die of breast cancer every 13 minutes. In San Diego, approximately 2,100 women and 21 men will be diagnosed with breast cancer this year alone. Breast cancer is the most common cancer among women, accounting for nearly one in three cancers diagnosed. Although the mortality rate from breast cancer has dropped 33 percent since 1990, women are still dying from this disease every day. Because of the devastating effects breast cancer can cause to a woman and her family, in 1995, a group of passionate, committed health educators and breast cancer survivors founded the San Diego affiliate of Susan G. Komen for the Cure to help the women in this city prevent and persevere through breast cancer. Since its inception, Komen San Diego has awarded grants totaling more than $11.9 million to local organizations that have made valuable contributions to breast cancer diagnostics, treatment, education, screening and patient support.
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While we have made substantial progress in the fight against breast cancer (five year survival rates are up to 99 percent versus 74 percent 30 years ago), San Diego is falling behind national averages. In fact, two out of four women are not receiving their annual mammograms, which is a concern because when discovered in its earliest stages, breast cancer has a 98 percent survival rate. Right now, mammograms are the most effective way to catch breast cancer early yet, unfortunately, some women in San Diego are not getting them. This unfortunate occurrence is partially due to the number of women in San Diego without health insurance and the conflicting messages from the medical community about when women should get them and how often. Despite the misperceptions about when to get mammograms, Komen’s recommendation has not changed: Have a clinical breast exam every year starting at 20 and get an annual mammogram beginning at age 40. If you have a family history, talk to your doctor about an early start to mammograms. Until better screening tools are developed, early detection, coupled with early and effective treatment, are the best defenses we have. With $1.4 million at work locally this year, Komen San Diego continues to be the county’s largest
funder of free breast cancer treatments, services and support. With more than 38 percent of San Diegans uninsured, the events Komen San Diego puts on throughout the year are more important than ever.
mously effective way to reach many men and women with the message that breast cancer doesn’t have to be fatal if regular mammograms and breast self-exams become routine.
The biggest event is the Komen San Diego Race for the Cure set for Sunday, Nov. 3 in Balboa Park, with more than 15,000 people expected to participate. Race day is full of fun and excitement, but it’s more than that. The Race provides critical funding for families in San Diego County touched by breast cancer. That’s because the Race raises more than $1 million for local programs and services with 75 percent of every dollar staying right here in San Diego to fund vital education, screening and support services and the remaining 25 percent supporting groundbreaking national research programs.
Because of generous community support of the Race, Komen San Diego is funding: • Free diagnostics, surgeries and chemotherapy • Temporary financial aid for life’s expenses during treatment • Meal delivery for a man/woman and their family • Intensive patient navigation, complete with emotional support for all • The world’s largest investment of breast cancer research–next to the U.S. government. Right now, $42 million is at work
The Komen Race for the Cure series raises significant funds and awareness for the breast cancer movement. It’s a time to celebrate survivors and their families while working toward the promise of ending breast cancer forever. For the past twenty years, Komen San Diego has provided tens of thousands of low-income women access to critical breast cancer screening and treatment. It’s a unique event, designed and implemented to promote positive awareness, education and early detection of breast cancer. It’s proved to be an enor-
This year Komen San Diego will honor breast cancer survivor Robin Rasmussen Marella, who lost her mother to breast cancer three years before being diagnosed with Stage II breast cancer herself at age 47. Although she is currently cancer-free, Robin still struggles with the residual effects of the illness and the treatments. Her strength and positive outlook on life serve as an inspiration to everyone who knows her. You can be the difference. You can help end breast cancer forever by participating in the Komen San Diego Race for the Cure on Sunday, Nov. 3. For more information or to register visit KomenSanDiego.org.
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 39
food/drink
CHEF’S TABLE
Bridging the Gap Leroy’s Kitchen + Lounge brings a little bit of hipster cool to sleepy Coronado BY MICHELLE LYN
Diver Scallop Shrimp White Corn, Fava Beans, Bell Peppers+ Garlic
MARY’S BRICK ROASTED CHICKEN Caramelized Cipollini Onion, Carrots, Turnips + Greens
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The Eclectic Chef JC Colón, Leroy’s Kitchen + Lounge
When executive chef JC Colón signed on at Leroy’s Kitchen + Lounge earlier this year, he was charged with personalizing and revamping the globally eclectic menu. With an emphasis on seasonal cooking, Colón also experiments with craft beer pairings among his sweet and savory dishes.
Four EL: Tell us a little bit about your new menu. What kind of cuisine can we expect to find? JC Colón: My new menu will have a lot of Italian, Spanish and French influences that can be seen in the preparations and techniques, but the ingredients will be familiar. I like to keep my dishes pretty uncomplicated, but I do throw in unexpected twists when I think they make the dish that much more exciting. For example, I created an Agnolotti dish for the dinner menu that is house-made pasta stuffed with goat cheese, mushrooms and fermented black garlic. Some people may not have ever heard of black garlic, so it’s a new experience. At the same time, it’s a pasta dish, so they try it because there is some familiarity there. I enjoy being able to do that. Where do you get your inspiration? The products I love from each season inspire my menu. I devote a lot of time working with farmers and suppliers, both locally and as
far north as Santa Barbara, to make sure I give guests the opportunity to try the freshest ingredients available in Southern California at that time. Since we’re talking about beer this month, how are you using beer in the kitchen? Leroy’s has 16 beers on tap that change daily or every two or three days at the most, so beer is obviously very important here and part of the local experience we create for guests. To me, the Bavarian Pretzel with Beer + Cheese fondue is the perfect bite to enjoy and relax with a pint. It’s a classic combination of flavors. I mix white cheddar cheese with the amber ale we have on tap that day to make the fondue. The beer develops the flavor of the whole dish, so people who order it frequently can get an understanding of the different local amber ales we have and how each beer’s unique flavor creates something new. This month, I’m using Hofbräuhaus München’s Dunkel Lager in our Oktoberfest special, Bratwurst with Whole Grain Mustard
Spaetzle and a Dunkel sauce. Leroy’s is also famous for our Beer Floats made using MooTime Creamery ice cream. Past pairings include: Stone Smoked Porter + Cinnamon, Coronado Brewing Co. Blue Bridge Coffee Stout + Chocolate, Firestone Walker Velvet Marlin + Vanilla Bean, and Ballast Point Black Marlin Porter + Coffee. Name a Leroy’s dish worth crossing the bridge for? If I had to pick one specific dish on the fall menu, it would be the Prosciutto Wrapped Berkshire Pork Chop with a demi-glace, potato mousseline and bitter greens. Berkshire’s rich flavor and tenderness make it second to none. It’s the Cadillac of pork! This dish is a nice, well-balanced example of what Leroy’s is as a restaurant. We use techniques from around the world to transform local ingredients and give guests our unique perspective on cuisine–global but approachable. That is definitely worth a trip over the bridge into Coronado.
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 41
food/drink
BEATS & EATS
BEATS&EATS What’s RAD about
Beats and Eats The food and the music
by mikey beats
Juan Bernardo
Owner of Oscar’s Mexican
I sat down with Joe Rinaldi of The Griffin at one of my favorite places to eat in San Diego, Oscar’s Mexican seafood at 703 Turquoise Street in north Pacific Beach. Both Joe and I are regulars at this spot, so we just pulled up some chairs and posted up with our mouths open. 42 Four El | OCTOBER 2013
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Ceviche and chat
at Oscar’s Mexican
AT OSCAR’S MEXICAN: 703 Turquoise St. » North Pacific Beach » (858) 603-8123 » OscarsMexicanSeafood.com Joe Rinaldi: I booked Mickey Avalon for $100 and no one knew who he was.
Mikey: A well-manicured bird. You then were booking independent shows in San Diego?
Mikey Beats: Where was that? Joe: Viper Room. I ran that room for five years as the GM and talent buyer. I came in when an investment company, out of bankruptcy court in 2004, bought it from Johnny Depp. They called me about a month later and said, “Hey, we need someone that does what you do to run this for us.” Basically they gave me the keys and said, “Get this thing going.” We made it all the way through until we sold it to Harry Morton, who owns it now. I then started at House of Blues Sunset.
Joe: I came down and immediately hooked up with Hard Rock. In the span of five months, I was down here with a show on sale, LMFAO in October of 2009. I booked some shows at 4th and B for about a year; I really loved 4th and B, warts and all. It’s the only room that is like the Palladium, so I always wanted to put stuff in that room. Basically I was seeing if I could add just enough shows to eat. If you only do 20 shows in a year and a half, you aren’t really making money. You’re sort of waiting until you get the volume up where you’re sustainable.
Mikey: What year was this?
Mikey: Yeah, I got ya.
Joe: May of 2008. The economy crashed and Live Nation got smaller really fast. I became a free agent despite the fact the year I was there I did Snoop Dogg for New Year’s, two nights with Aretha Franklin, two nights with Cheap Trick, one of the biggest nights of their history with Keith Urban and my final week I had the Go-Go’s, who grossed $100,000. Despite all that, they were making 99th floor panic decisions. It was one of those times that I hated this job. It was so corporate.
[The plates of food start coming out served by the owner Juan. He’s the nicest guy on the planet with a voice that is calm and soothing. His deep sense of integrity is apparent in the quality of food he serves.]
Mikey: Oh wow, so you walked out flipping the bird and came south, where it’s way better. Joe: A classy bird.
Mikey: I got the taco especial on a flour tortilla, which is absolutely amazing. It’s a mixture of spicy shrimp, smoked marlin, tomatoes, red onion, cilantro and avocado. I’m using their special sauce, which is pink and beautiful. Not sure exactly what it is but it’s something good. I also got a quesadilla with some avocado and beans with jack cheese. These are simple foods done absolutely right. Joe: I’m doing the same exact order that I’ve done the last six-seven times: shrimp ceviche and a surf ‘n turf taco.
Mikey: [to Four EL editor Steve Kang] You want the ceviche and the fish taco. Add this Castillo Habanero hot sauce to the ceviche and it will cauterize your asshole. Buenos suertes.
[Chatter about how Steve always spills on himself.] Mikey: I live, like you, around the corner from here and the first time I saw Oscar’s here I drove by and I saw someone eating a taco with the biggest grin on his grill, so I walked in and got one of everything on the menu. That’s when I first met Juan. Joe: I’m surprised that guy doesn’t come in a fur jacket one of these days. You come by midday and there’s a 60-person line out the door. People are calling in and making phone orders that are $80. Mikey: On Sept. 8, 2011, there was the San Diego blackout during that heat wave. I was at my office when the power went off and I cut all my employees. My thoughts then went to Oscar’s because I knew all Juan’s seafood was going to go bad and I couldn’t let that happen. I stopped by my house and grabbed 10 of my friends from out of my pool, we rolled over here and ate everything he had. I’ve been his favorite customer ever since.
[Joe and I pause our conversation for an interruption of harmonious moans and grunts that drew the attention of hummingbirds and butterflies.]
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 43
Oscar’s Mexican
Classics
Joe: You know Damien Farrell? Mikey: Of course! Joe: He was a friend of the owners of the Viper Room. He would go up there sometimes. He’s one of the five people in all of San Diego who saw my work in LA that could essentially say that there’s a real person who does this at the highest-level right here in our midst and we could just call him. That’s why the West Group called me about The Griffin.
thing out. We’re ready to make it into a chain. [Smiles
and laughter.]
Mikey: Yeah, you get someone in the driver’s seat who knows what they’re doing … Joe: It’s hit or miss … The hits are great and the misses are crickets. We are getting close to the Viper days where you can literally say with a straight face that some of these weeks, every single night, you get what you paid for. In April 2012, shock in the city: We got Band of Skulls off of Coachella.
Mikey: Damien approached you about the venue?
to a city they’ve never been to, driving on the wrong side of the road. That’s an awful lot of trust all built into a bullshit contract. Either you have a track record of sending those guys home happy or you don’t. Mikey: Yeah, absolutely. Notable shows at The Griffin? Joe: Well, Augustana on Super Bowl Sunday; you were there. Mikey: Thank you for making my cousin’s family’s wish come true.
Mikey: How was that possible? Joe: Damien actually asked me about it when it was still O’Connell’s. He asked what I’d do with the space. I said, “You got a venue here, keep the sound equipment.” San Diego people get nosebleeds when they go out of their zip code and Bay Park is No Man’s Land. They needed something there that would be a beacon of light for people to go to. Mikey: They offered the room to you? Joe: “As long as it comes with the keys and some latitude, let’s go do this thing ...” was my response. Right around January, I came in and started working on it. We booked pretty good size stuff in our first fourth months. We had a show in March that maxed the room out: $6,000. These guys’ eyes got real big and were like “Really that works? That’s great.” We figured this
44 Four El | OCTOBER 2013
Joe: I got an inside tip from someone in LA that they were nosing around. I got ahold of the agents and said, “Hi I’m here, it’s me, you can trust me with your client. They can show up and not be treated like strangers but treated like gold and sent home with all their money, no questions, no problems, like you’re used to.” Mikey: And this is people you’ve worked with in the past? So the veteran comes out? Joe: Yeah, that’s all it is. Mikey: Relationships built. That’s everything. Joe: We can all be super good friends but at the end of the day, you’re sending some guys from a foreign land
Joe: Shwayze two days before that, the Dirty Sweet Reunion show for New Year’s, Black Berry Smoke, the market debut for the band Snarky Puppy, we did the first Vintage Trouble show. Look, we go for the stuff before they’re bands on their way up. There are so many of them. When there are 600 shows, you know, there are probably 150 of them in that “A” category. About 300 of them, we live to fight another day. These are good people and we are supporting the scene. About 150 we probably shouldn’t have done, but you’ve got to be open and put stuff on the calendar. You’ve got to take some bumps here and there to make sure we pay our bills, good times and bad times. We did all of that. Once the pendulum swings and it’s pointing at you, then people know from the thousands of agents and managers that they have a safe harbor option, it really helps.
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Mikey: What do you guys do on the regular? Joe: We are super devoted with Mike Halloran on Tuesdays and his show 91X Loud Speaker Live. There are 20 years of history on that one show; everyone sent their demo there.
Castillo Habanero See warning.
Mikey: Absolutely, he is a San Diego radio legend. Joe: We do two things on this night: We call some of those bands and give them a chance to get up on that stage under that mantle and then Mike DJs/MCs the event. People will come, bring their CD and hand it to Mike and talk to him about it. It’s him running around the property, saying hi to people, shaking hands and introducing bands. He has the chance to interact with people. Mikey: What is The Griffin’s status with the local bands? Joe: We are what you call open source. We answer the phone and e-mails. We tell people when we can help them; we tell people when we can’t. We give the bands the tools they need. We are trying to run The Griffin like the Green Bay Packers football franchise, which is owned by the city of Green Bay. This is how I ran the Viper Room. Mikey: I love how you are thinking. It’s great for the city, great for the scene.
Big shout out to Mike Reidy and Chris Martin, the men behind the curtain, for having the balls to stay the course and recognize the value of a keeping a live venue alive!
LOCALLY WORLD FAMOUS BURGERS & ALE
TUESDAY NIGHT
2 FOR 1 BURGERS (Some restrictions apply)
1044 South Coast Highway 101 | Encinitas | 760.943.7180 | encinitasalehouse.com OCTOBER 2013 | Fully cultured, yet unshaven | Four El 45
food/drink
RESTAURANT REVIEW
spike africA’S
411 Broadway Hood: Gaslamp Quarter (619) 795-3800 SpikeAfricas.com Happy Hour: 3:30-6:30 p.m. daily Taco Tuesday: 4 p.m.-close
Spike Africa? At first thought you think, “African food? But Spike Africa? Punk rock African food?” Nope, it’s actually named after a man who was considered one of the last great “tall ship” schooner captains on the West Coast. The self-proclaimed “President of the Pacific Ocean,” Spike Africa sailed the waters from Alaska to Tahiti for most of the 20th century. An expert rigger, schooner captain, international boat racer, writer, actor, inventor and, surprisingly, master of macramé, everyone from roughneck sail boaters to members of high society found Spike to be a true “Renaissance Man.” His white beard and facial appearance extolled his penchant for oceanic adventures. He loved venturing into the uncharted in oceans as well as in life.
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What We Ate:
Taco Tuesday Crispy Baja Style
(crispy mahi-mahi, rice, pico de gallo, Cotija cheese) with Ballast Point Wahoo Wheat This is a big fish taco. Most people will be satisfied with one and be stuffed by two. It’s a big piece of mahi-mahi battered and deep fried to perfection. The batter is crispy on the outside and the fish is tender and juicy on the inside. It sits on seasoned rice and is accented by savory Cotija cheese. SEASIDE OYSTER ROAST (spinach, bacon, parmesan, panko, Pernod) with Honig Sauvignon Blanc Holy bacon, Batman! This take on the Oyster Rockefeller makes its impression by keeping the oyster tender and rare while accompanying it with big pieces of bacon and a buttery explosion. The crispiness of the panko keeps the texture crunchy throughout the experience. It was mouthwatering and delicious, and I’m still thinking about it.
Mango BBQ Mahi-Mahi
(mango salsa, grilled asparagus, buttery rice) with Gordon’s Cup
(muddled cucumber, fresh lime, honey, shaken and garnished with salt and pepper)
At first glance, you see a nice layer of BBQ sauce atop a big piece of fish. You think that the sauce might be overpowering but it actually ends up complementing the pieces of mango and the tenderness of the perfectly cooked fillet. The asparagus is crisp with nice grill marks and also is enhanced by the BBQ and mango flavors.
Daily Fresh Fish Ceviche
(pico de gallo, guacamole, fresh lime, tortilla chips)
with Honig Sauvignon Blanc
How does a restaurant differentiate its ceviche? First, you use the freshest ingredients possible by using giant chunks of your daily fish. Today, we got to enjoy barramundi, Alaskan halibut, swordfish and Pacific rockfish. Secondly, just use fish and fish only. There isn’t any shellfish, so it’s hard not to be selfish with this shareable dish.
Spike Africa’s has taken its namesake to the next level. They are serving up creative, innovative and fresh concoctions from the sea. If you’re looking for a great dinner for yourself, a date or your family, don’t forget to make reservations. If you’re walking by, don’t forget to drop by and enjoy a drink for happy hour or have a fat taco on Taco Tuesday.
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food/drink
UNCORKED
temecula
hallo-wine
Less than an hour north of San Diego, Temecula Valley is the self proclaimed Wine Country of Southern California. By October, Harvest is in full swing so it’s a fine time to visit the valley and scare up some Halloween festivities while you’re at it. By Michelle Lyn
Here are some wineries that are getting into the Halloween spirit!
Danza del Sol Winery On Wednesday, Oct. 23, Danza del Sol hosts the Danza del La Muerte Halloween Party. Festivities start at 5 p.m., and the $12 ticket (cheaper for members or industry colleagues) gets you food, live music by Missy Anderson and a costume contest. DanzaDelSol.com
Lorimar Winery Scary Movie in the Vines … California’s version of a creepy cornfield. On Monday, Oct. 21, concessions and the wine bar (more importantly) open at 6 p.m. at Lorimar, and the film begins at 8 p.m. Bring your own beach chair or blanket. It wouldn’t be Halloween without a Great Pumpkin Carving Contest! On Saturday, Oct. 26, give your costumes a dry run and carve pumpkins for a chance to win some prizes. Pumpkins and tools provided. Enter at your own risk. On Halloween itself, Lorimar hosts its own Halloween Party, “Night of the Living Wine-O’s.” From 7-11 p.m., $10 covers a glass of Spooky Sangria, dinner, wine specials, karaoke, live music and a costume contest. LorimarWinery.com
48 Four El | OCTOBER 2013
South Coast Winery Resort & Spa On Saturday, Oct. 19 (the first full moon after the Harvest), South Coast Winery hosts a Haunted Winemakers Dinner, complete with a “Ghoulish” four-course menu, “Chilling” libations raised up from the dark shadows of their wine cellars, haunting musical entertainment and Tarot card readings. Good times are a given and costumes are optional. Reservations are required and tickets are $100 ($95 for wine club members). Offered daily Oct. 26-31, enjoy a behind the scenes wine tour with a “Spooky Twist.” Music and special lighting heighten the senses for this private, limited time wine pairing. Tickets are $45 ($40 club members) and promise a tour that’s not for the faint hearted. SouthCoastWinery.com
Harvest Celebration
After all the pumpkins have been squashed, the party continues with the 23rd Annual Harvest Celebration Barrel Tasting Weekend Nov. 2-3 at various wineries. The wine-filled event gives ticketed guests the opportunity to visit up to (or all) 30+ member wineries. Buy a passport ticket for a sampling of delicious foods and wine at each stop, as well as barrel and/or tank samples of finished and unfinished wines. TemeculaWines.org
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Friday and Saturday
Friday and Saturday
food/drink
CRAFTY
craft & commerce rise of the beer cocktail by Miles Roberson
THE DRINKS
IPA Cocktail Lay Lady Lay and Seasonal Beer Cocktail
San Diego is a great beer town. It’s part of the city’s identity, like coffee in Seattle, cheese in Wisconsin or pizza in New York. There’s a million different microbrews, beer experts and more suds on tap at most bars than you can count. On the other hand, San Diego has a booming craft cocktail scene where behind the bar is some of the best artisan talent in the country. Combine a renowned beer scene with a thriving craft cocktail culture and you get a double dose of drinking satisfaction.
So what better place to try my first beer cocktail than San Diego? Beer cocktails may be nothing new to you, but they are to me. They’ve been around forever. So what is a beer cocktail? More than one beer in a glass? A shot dropped into a beer? A beer blended into a cocktail or a cocktail blended into a beer? Well, according to Wikipedia, a beer cocktail is a beer that is made by mixing beer with a distilled spirit. In this type of cocktail, the primary ingredient is beer.
The history of the beer cocktail is up for debate. For most, their introduction to beer cocktails came in the form of Shanties, Boilermakers, Irish Car Bombs, Micheladas and Sake Bombs. Bartenders have recently taken a more serious look at beer as an ingredient in sophisticated cocktails made with fresh ingredients and, to no surprise, they’re damn good! A recent visit to Craft & Commerce in Little Italy opened my eyes to the beer cocktail. With four revolving offerings on the menu, I tried three plus a new seasonal drink that will be on the menu by the time you have this article in your hands.
Located at 675 W. Beech St. ((between India St. & Kettner Blvd.) ) | Little Italy | (619) 269-2202 | Craft-Commerce.com 50 Four El | OCTOBER 2013
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THEY ARE: IPA Cocktail About five ounces of India pale ale is works wonderfully blended with the grapefruit-infused Aperol, an Italian aperitif. Also included are a ½ ounce of orgeat and a ½ ounce of fresh lemon juice. All ingredients except the beer are shaken with ice and strained into a pint glass filled with ice then topped with the IPA. Delicious!
01
Lay Lady Lay A robust alternative to the traditional mimosa. Guys, if you’re too macho to drink this, it’s a great option for the ladies. I personally didn’t care; I loved it.
02
Served in a wine glass, this drink consists of two ounces of Lindeman’s Framboise Lambic, two ounces of champagne, ½ ounce of ginger syrup and a fresh berries garnish. Framboise Lambic is a beer seasoned with raspberries. Long before hops were common in most beers, various fruits and vegetables were used to season beers.
HAPPY HOUR
Mon - Fri from 4 –7pm 2 for 1 Wells
Lay Lady Lay has a magnificent aroma and a delicate taste of raspberries with undertones of fruity acidity and an elegant, sparkling clean natural finish. Seasonal Beer Cocktail to be named later This beauty is so new, it doesn’t even have a name yet. Everyone loves a mystery. Yes, us folks at Four EL are so on trend that we’re drinking ‘em before they’re even available. The seasonal drink combines Trinidad aged rum, cinnamon syrup, fresh lemon juice and a dash of allspice liqueur. All are combined then shaken with ice, strained into a glass of ice, then topped with Julian apple cider. Garnished with fresh grated nutmeg and apple slices, this is the absolute perfect drink to put you in the mood for fall.
03
3048 Midway Drive // San Diego TheShakedownBarSD.com
The Darkest Storm (not pictured) A variation of the Dark and Stormy, this version is fizzy good. It is served with a straw so be careful you don’t sip it down all at once. It involves dark Goslings rum, Stone smoked porter, house made ginger syrup and fresh lemon juice. Garnished with candied ginger, this refreshing mix is perfect for the hot and thirsty.
04
The beer cocktail is the crossover appeal to both beer lovers and cocktail aficionados. Craft and Commerce in Little Italy is the place to get them. Happy Hour is Monday through Friday from 4-7 p.m. Also offered are half off San Diego drafts, and make sure to check out the retro-chic punch bowls—filled with enough spiked champagne cocktails to get your group thoroughly soused. These are ladled into charming vintage glasses (the champagne cocktails, not your soused group). I’ve yet to try but I’m curious, always thirsty and know the way back.
CARLSBAD, CA
Ale's • Stouts
Porters • IPA,s"
5674 El Camino Real Suite G, Carlsbad OCTOBER 2013 | Fully cultured, yet unshaven | Four El 51
food/drink
HAPPIEST HOUR
pb alehouse 721 Grand Ave. » Pacific Beach
(858) 581-2337 » PBAlehouse.com With its handcrafted beer, eclectic menu, friendly service and lodge-like ambiance, The Pacific Beach AleHouse is anything but ordinary. A wide variety of savory handcrafted burgers, pizzas and fresh cut fries are served. The diverse menu also includes BBQ grilled salmon with mango salsa, lobster mac and cheese and blackened chicken pasta. We went there to focus on the Social Hour menu. The AleHouse has three separate dining areas, each with its own unique atmosphere. You can sip a cool, refreshing beer on the outdoor deck or hang out next to the fire pit in the downstairs patio. Inside, you can relax on a comfortable couch or in a large booth next to the microbrewery. There are 18 HD flat-screens, so it’s a great place to catch the game.
happy hour Monday through Friday from 3-6 p.m.
Food Oyster Shooter
$2.50
Fish Taco
$4
Calamari
$6
Shrimp Ceviche
$6
AleHouse Wings
$6
Lobster Roll
$8
Drinks House Drafts
$3/$5
House Red/White
$3
Wells
$3
Craft Cocktails
$2 off The Ladies
of PB Alehouse
What ate & we drank:
Shrimp Ceviche with PB AleHouse White Wash Wheat (4.5% ABV) This dish comes in a large salsa bowl with a large heaping mound of shrimp ceviche spilling out of it. It’s topped with a dollop of guacamole. When you take your first spoonful, you detect a spicy kick in your mouth thanks to the integrated spicy pico de gallo. They use tiger shrimp instead of the usual bay shrimp so it has better texture and is way more succulent. When paired with the White Wash Wheat, the orange zest of the beer works well against the lime citrus of the ceviche. 52 Four El | OCTOBER 2013
Fish Taco with PB AleHouse Crystal Pier Ale (5.5% ABV) Variety comes in this dish thanks to the fish of the week inside. On our visit, it was yellowtail kicked up a notch by a white sauce of cilantro and cream that gives a distinctive Hispanic flavor rather than the traditional American ranch accompaniment. The fish is broiled—not breaded or deep fried—so it’s flakey, light and has great charred flavors accented by Cotija cheese. When paired with the mild flavors of the Crystal Pier Ale, the fish is truly the star. The beer takes a backseat and doesn’t overpower the dish.
Rattlesnakes with PB AleHouse Amber Wave (5.5% ABV) Take bacon and wrap it around a herbed cream cheese stuffed jalapeno and flash fry it for crispy delightfulness and you have me salivating. With my first bite, the bacon exploded and splintered all around my mouth as if I just threw in a hand full of bacon bits. This was very surprising since we ate it last and it was sitting around for quite a while. Add in the creaminess of the cheese and the spiciness of the jalapeno and it has instantly became my favorite dish. Drinking in the deeper body flavor of the Amber Wave helped cleanse my palate between taking bites of this rich treat. FourElmagazine.com
BEER ME
FOOD/DRINK
BEERS TASTED Ginger Beer (4.0% ABV) A traditional English ale that’s anything but ordinary. A great “any occasion” beer. Very tasty when paired with food, subtle yet complementary. Great when you want something a little more than just a beer. A mellow aromatic ginger hint with toffee notes and a light toast, followed by a refreshing warm ginger bite in the finish. Spiced and smooth. Pullman Porter (5.8% ABV) A rich flavored baltic style porter, more of a smooth malted caramel than the coffee bitterness of most porters with a little smoked sweetness in the finish. ESB (4.6% ABV) The extra special bitter is about as English a style as you’ll find. Sweet malty notes and a light toffee flavor from the English malt are balanced with slight bitterness due to the roasting process to get a little color into the brew and some slight hops. Perfect lead-in to the “darker side of beer” if you’re feeling timid.
by Dale Hersey
As we move into the fall season, spring ales and refreshing lagers don’t quite cut it like they did at the beach in August. Something with a little more warmth and flavor is needed, something that would be perfect for the cooler temperatures. Welcome to the darker side of beer. Welcome to the On-The-Tracks Brewery. This brewery specializes in Scottish and English style ales, porters and stouts. As a matter of fact, when they first opened they debuted with no IPA on draft, high five! I’ve got nothing against the hop heads out there, in fact I love IPAs, but it’s great to see other styles dominate a San Diego draft list (and yes, you’ll still find a few there). Chances are a good portion of readers have already passed this hidden gem driving north on El Camino Real in Carlsbad, just north of Palomar Airport Road in the Carlsbad Gateway Center. But they are by no means new transplants, as head brewer Greg Davison is a lifelong North County resident.
Greg’s grandmother’s family relocated to Carlsbad at the end of World War II, and his grandfather’s family helped build the railroads that brought people out west. The families lived in train cars on the finished part of the tracks while workers labored just in front, putting together the railways. Greg’s grandfather was born, you guessed it, “on the tracks.” Decades later, the brewery was born. History is nifty, but we’re here for the beer ... The darker brews at OTT have a major English and Scottish influence because of Greg’s time spent in the U.K. after high school. These beers have a rich history and longtime traditions not commonly experienced in the U.S. The malty sweetness found in many of these styles is smooth and relaxing. The balanced flavors of toffee, chocolate and coffee are much more welcoming than more common IPAs found here on the West Coast, but don’t assume that these beers are anywhere near dull and mundane.
While it’s great to see a brewery create well-balanced relaxing ales, you can also expect to see more exciting ingredients like cinnamon, peppercorn, wasabi, jalapeno and ginger. There are even sour flavored ales for those on the cutting edge of sudsy sophistication. Specials like the OTT Ginger Beer (not the stuff that you get in cans at the grocery store) are using forgotten recipes and are definitely not what you’re used to seeing on draft boards and taster flights in San Diego. It packs a mellow aromatic start with an enjoyable refreshing warm ginger bite in the finish. Stop by and grab a pint and maybe a little open mic action. If you’re planning any holiday parties for work, family or friends, get into the season locally and impress them with beers from OTT like their Cinnamon Spice and Everything Nice, and don’t forget to supply yourself with that next hip beer that you can say you tried before any of your friends. Cheers!
Oatmeal Stout (4.7% ABV) A full bodied lower content stout that’s super smooth. A little sweetness comes from the oats added into the mash. Finishing your day with a pint will help wash away your day. Cinnamon Spice and Everything Nice (8% ABV) A holiday style spiced ale with a little bit of a roasted character. Not enough to be a coffee or chocolate flavor but more on the nutty side. The mild cinnamon finish will leave you wishing Santa left you a six pack under the tree. Baltic Pepper Porter (8.3% ABV) A lot of breweries are trending toward throwing a little heat into their IPAs. Not as many are heating up the dark. A must try style with a slow burn. The sweeter malt backbone of this beer is misleading and it ends with the heat from the peppers.
Located at:
5674 El Camino Real Carlsbad • OTTbrew.com You can find Dale Hersey at the newly opened English-themed pub Stag and Lion on Tamarack Boulevard in Carlsbad, where he is cultivating a local craft beer following.
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 53
food/drink
TENDER
BARTENDER
jessy bell
Lounging Poolside
ORIGIN: Right outside Charlotte, North Carolina.
CREDENTIALS: I’ve been at the Pearl a little over a year and a half. I got my start in the San Diego nightclub scene beginning at Jimmy Love’s and Confidential. I was introduced to the craft cocktail world at Confidential before diving head first into it when I helped open Seersucker. SHIFTS: It depends. Weekends and Wednesdays for sure, with sprinkles of random nights in between. SIGNATURE DRINK: I love a good, crisp French 75. With the right gin and a thoughtful balance, it makes just about any drinker really happy, including myself. WORDS OF WISDOM: Having a night out, if only for one cocktail, is becoming a luxury these days. When you are out, put your cell phone down, get out of your comfort zone a little, and enjoy the people around you. I see too many people missing out on what’s right in front of them by simply being too distracted. Get off your phone, live in the now! history: I grew up on a dairy farm and spent most of my childhood doing hard labor and daydreaming of forei gn places. Bartending is one of those rare occupations that allows you to work anywhere you want in the world. I’ve always been independent and needed a way to sustain myself while going to college. The cool thing is, I really enjoy my work. To me, bartending is just as much about entertaining as it is creating a winning cocktail.
WHAT WE DRANK WHITE MANHATTAN
Rye whiskey / Lillet Blanc / Benedictine / orange bitters
It sounds girly but this thing packs a punch. Don’t be fooled because it’s made with white wine; it will knock you out!
ARNE-Y JACOBSEN
OFF-SPRING MULE
Bourbon / sugar cube / Vodka / muddled strawblood orange / Peychaud’s berry / rhubarb liqueur / bitters / big rocks) lime / ginger beer The blood orange works really well against the bourbon. The bitters fights the sugar cube in your mouth for taste-bud dominance.
My favorite of the three. How do you make a better mule? Muddle strawberries in it! It’s light, refreshing, strong, and it’s delicious.
The Joint
From the outside, you don’t realize how hip and cool this place is on the inside. It’s actually like you’re cracking an oyster and you’ve discovered a beautiful pearl. There are 23 nicely appointed feature-rich lodging accommodations. What really sets this hotel apart is the lounge, bar, restaurant and pool area. It’s decorated with a retro feel but with a modern appeal.
The Pearl Hotel
Located at 1410 Rosecrans Street in Point Loma. (619) 226-6100 • ThePearlSD.com
54 Four El | OCTOBER 2013
FIVE QUESTIONS
Off-Spring Mule
01 Is it difficult to keep your “all white” uniform clean while you’re working? Jessy Bell: Most definitely! Let’s just say, I’ve become quite comfortable with meth-lab levels of bleach. I always joke that I leave my shifts looking like a Jackson Pollock painting. 02 Do you prefer manly men or nerdy men and why? Is there a difference? I think the best package doesn’t distinguish between the two. If there’s nothing that makes a guy geek out, then he’s probably boring. And, manliness, to me, has more to do with manners and confidence than appearance. Have good manners, like yourself, and read a book occasionally. 03 Would you rather eat a raw oyster or raw fish and why? I had a bad experience with an oyster shooter a couple years back. So, fish all the way. Note to other bartenders: room temperature coconut cream does not make for a good experience with oyster shooters. 04 If the Pearl Hotel is a hidden gem, what is something that people don’t know about you that makes you one? I’m kind of a nerd myself! At one point in my education, I wanted to be a meteorologist. I’m an Art History major now, so I guess I still have my head in the clouds. 05 How many times a week do you hear that you look like Jessica Biel? This one made me laugh! It’s more often than one would think! I don’t necessarily see it myself, but my Uncle Burt used to announce my resemblance to her back when she was on 7th Heaven and I was only in my teens. So, I guess there is something there.
FourElmagazine.com
food/drink
DISH
chili spicy beer braised
with sweet potatos and
parmesan kale cornbread by lara miller // photos by Lauren Fraser
It’s that time of year ...
ou Oh no y ! d id n ’t
Time for some cooler weather, some football, and some comfort food! Now that we’re not having to squeeze into a bathing suit every day, we can let loose a little and indulge in some stick-to-your-ribs kinda food. Although, this IS San Diego after all, and we could technically get in our swimsuit almost every day of the year because of our gorgeous weather. But never mind that harsh reality. Here is a low and slow, one-pot wonder recipe that is great for a football game, great to make extra of and save the rest in the freezer, or to go ahead and feed your family the entire pot kinda meal. It’s meaty, it’s spicy and it’s got beer and bacon in it. I know. Don’t say I don’t take care of you. Beer AND bacon? Dreams are coming true today for you, my friends. This chili has it all, and the best part is that you can literally throw everything into one pot and let it simmer away for a couple of hours. And since it’s Oktoberfest, what better way to celebrate this beer fest than throwing some beer into your meal? Drink beer AND eat beer?! Is there any other way? I’m saying no. Ain’t no better way to enjoy those suds than sipping and consuming in a very complementary way … and that’s where I come in. I think this meal will truly indulge all your senses while satisfying all your taste buds. In other words, it’s a winner winner chili dinner. Try it. Taste it. Love it. No thanks needed. It’s what I’m here for.
56 Four El | OCTOBER 2013
servings
This recipe
will feed 6-8 who will be seriously indebted to you for making this
FourElmagazine.com
chili time 2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1 inch pieces
(Most places will cut a hunk of meat for you with no extra charge. So pick a roast you like and have the butcher ‘butcher’ it for you)
6-8 slices applewood bacon, cut into 1 inch pieces 1 whole bottle of beer of your choice (I used Stella) 1 can pinto beans, drained 3 tablespoons tomato paste 1 can diced tomatoes 1-4 oz. can fire roasted diced green chile 1/2 cup cranberry juice 4 small sweet potatoes, peeled and diced into 1/2 inch cubes 1 red bell pepper, diced 1 green bell pepper, diced 1 large onion, chopped
Once all the meat is browned, take it out and set aside.
4-5 garlic cloves, minced
Leave the bacon fat and the juices from the meat in the pan.
3 stalks celery, chopped
Condiments
05
Lower the heat to medium and add the chopped onion, both bell peppers and the celery.
Sour cream
06
Season with 1/2 teaspoon of salt and 1/4 teaspoon pepper.
2 teaspoon granulated garlic
Chopped
1 1/2 tablespoon mild chili powder
07
Sauté until veggies are soft, about 5-7 minutes.
cilantro
2 tablespoon cumin 1 tablespoon paprika
1 teaspoon coriander 1 teaspoon allspice 1/2 teaspoon cinnamon
Diced avocado Cheddar cheese
1/8 teaspoon cayenne pepper
01
Cook the bacon in a large pot until crispy.
Remove from the pot and set aside, leaving the bacon drippings in the pot. You know it’s about to get real when you’re using bacon fat as your ‘oil’ in the pot.
02 03
Season the cubed chuck roast with 1 tablespoon kosher salt and 1/2 teaspoon fresh pepper.
Add ALL the spices and stir them into the veggies. Let them cook on medium heat with the veggies until they toast up and develop their flavors and you can smell them, about 2-3 minutes.
08 09
Add the garlic and tomato paste. Cook together for about 2 more minutes.
10
Add the beef and bacon back into the pot and stir to combine.
11
Raise the heat to high.
12
Add the diced tomatoes, your beer, the fire roasted green chiles, pinto beans and the cranberry juice.
Bring everything to a boil and then knock the burner back down to a simmer. Put a lid on the pot and let it all simmer together for about 2 to 2 1/2 hours, until the meat is tender enough to cut with a fork.
13 14
Add in your diced sweet potatoes and simmer another 1/2 hour or until the potatoes are tender.
Add a couple tablespoons vegetable oil to the bacon fat and add your beef in a single layer (you may have to do this in 2 batches). You don’t want to overcrowd the pan or the meat will boil instead of caramelize.
When it’s all done cooking, add in the fresh chopped cilantro for another layer of fresh flavor.
You want to sear the meat over super high heat, and get some nice, crusty color on it. There will be all kinds of brown bits and deliciousness at the bottom of the pan. This will all add crazy good flavor to your chili.
This will make a huge pot of chili so invite your peeps over and tell them to bring on the beer! This chili is kinda like your dream girl … sweet, spicy and melts in your mouth … this baby’s got it all!
04
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 57
food/drink
DISH
Parmesan Kale Cornbread
01
Preheat your oven to 400.
02
Sauté the kale in about 2 tablespoons olive oil over medium high heat.
03
Add salt and pepper to taste and cook until kale is wilted, about 5-7 minutes. Set aside.
04
In a large bowl, add the flour, cornmeal, baking powder, sugar and salt. Stir with a whisk or fork to combine.
1 1/2 cups chopped raw kale
1/4 cup granulated sugar
1/3 cup parmesan reggiano cheese
1 tablespoon baking powder
1 cup all purpose flour
1/3 cup vegetable oil
1 cup cornmeal
3 tablespoons butter
1 egg, lightly beaten
2 tablespoons olive oil
05
In a separate, smaller bowl, combine the egg, buttermilk, milk, and vegetable oil. Whisk until nicely incorporated.
1/2 cup buttermilk
Kosher salt Fresh cracked pepper
06
Stir the wet ingredients into the dry until just combined.
1/2 cup milk
07
Add in the kale and mix altogether.
08
In a 8 inch oval or square baking dish, add the 3 tablespoons of butter and place the baking dish into your preheated oven.
1 teaspoon kosher salt
Leave in the oven for about 5-7 minutes, until the butter is melted and a little bit browned. This step is key to get a fabulous crust on your cornbread.
09 10
Take your dish out of the oven and carefully add in your cornbread batter.
Top with your grated parmesan cheese and place back into the oven for about 20-25 minutes. You will know when it’s done when you insert a toothpick into the thickest part of the cornbread and it comes out clean.
11
This cornbread is a wonderful addition to your chili. You can crumble it on top of your chili or just cut it in nice, huge chunks and serve on the side.
12
Time saving tip: You can always buy your favorite cornbread mix and add in the kale and parmesan cheese to save some time. Time saving tip II: You can buy the prepackaged chopped kale from Trader Joe’s and use almost half the package instead of buying a big bunch of it. Tip: You can use whatever cheese you like instead of parmesan. White ched-
dar is delicious in the cornbread!
Tip: You can use 1 cup of milk instead of 1/2 buttermilk, 1/2 milk, or vice
versa.
I hope you enjoy this belly filling chili. It’s a great way to buy a few key ingredients that can literally feed an army! It may seem like a lot of ingredients, but you can change them up wherever you want. If you don’t like bell peppers, you can substitute carrots for some sweetness. If you don’t like it too spicy, you can eliminate the roasted chilis. If you aren’t a huge fan of bacon (Really? Who’s gonna say no to bacon?), leave it out. You can cater it to your taste buds. My name is Lara Miller and I am a wife to a pretty cool San Diego dude and mama to three handsome little boys. Yes, I am a lone ranger in a pad full of testosterone. Here is my thing... I love to cook. I’m not a chef, but cooking is what makes the world turn for me. It’s like my therapy, and believe me… dealing with three boys on the daily requires some serious therapy!
58 Four El | OCTOBER 2013
Have a beer, throw a beer in your chili … have another beer, and enjoy your dinner!
FourElmagazine.com
on par
GOLF COURSE REVIEW
jc golf at
encinitas ranch 1275 Quail Gardens Drive, Encinitas • JCgolf.com • (760) 944-1936 Encinitas Ranch offers 18 championship holes in a unique setting carved from a magnificent sweep of bluffs overlooking the Pacific Ocean.
Established:
1965
Course Rating:
71.4
Rates with cart
Slope Rating:
129
Public
$81
$87
$103
Distance:
6,587 yards
JC Players
$61
$68
$78
Designer:
Cary Bickler
Resident (Encinitas)
$58
$65
$75
So Cal Resident
$76
$82
$98
Twilight
$45
$52
$60
Jr Public
$31
$38
$46
JC Junior
$15
$15
$20*
Golfers are greeted by Dress Code: Collared shirt the wide, forgiving fairways of the front nine but will find the back nine requiring precise tee shots for lower scores. Dramatic elevation changes add excitement to an already challenging course, while four sets of tees accommodate golfers of all skill levels. The 6,000-square-foot clubhouse has a full bar and café serving up great cuisine. The clubhouse expands into an adjoining patio with ocean views and a charming stone fireplace for an ideal venue for golf course weddings, banquets and other special events.
60 Four El | OCTOBER 2013
Green fees Weekday Friday Weekend / Holiday
Golf Course Features:
- Double-ended driving range with grass or mat tees - Complete golf shop with the latest golf equipment and golf apparel - Golf instruction and golf clinics offered by PGA & LPGA professionals - Home of the JC Golf School, offering PGA & LPGA professional instruction tailored to meet each student’s individual goals - Golf tournament services with dedicated outing coordinator on site
FourElmagazine.com
Next I was standing with my three wood, which is always feast or famine with me. The flag was in the front and I smacked the ball about 235 yards right at the pin, so I ended up about 10 yards from the hole and just off the front of the green. Right at that moment, I got an important phone call that I had to take but I didn’t want to hold up play so I just took a chip shot with the phone between my ear and shoulder. It landed a foot away from the hole and started trickling toward it. I startled the guy on the other end of the phone because I was whooping and hollering as my ball lipped out to what would have been my first eagle. With my phone still on my ear, I tapped in for a birdie. I told my buddy that I should probably play the rest of the round on my phone; he laughed but in a very small part of the back of my superstitious mind, it told me that maybe it was good luck. Hole No. 7 This is an interesting hole. All you see is a flag marking where you should be hitting on top of a hill about 200 yards away. Once you get up there, you see that there is a gully on the right and a another hill to your right. If you land your ball safely somewhere in the middle, you’ll stand at an elevated point where there is a steep drop to the green about 135 yards down. The green is surrounded by a large panoramic view of a valley and a hill sprinkled with nice homes. After hitting a solid tee shot, my second ball ended up in a hazard with an unplayable lie. I took my drop, my penalty, chipped on, two putt and walked away with a double bogey. Hole No. 14 From an elevated tee box, the fairway undulates down toward a beautiful green. The green is surrounded by what looks like a botanical garden only Adam and Eve can truly appreciate. I could not tell if it grows naturally or if they have to spend every waking moment of the day maintaining it. Either way, it’s beautiful back there.
Four EL Magazine playing the course: I’ve played this course a few times before, so I was somewhat familiar and was comfortable playing it. I was told that they renovated every bunker on the course, and I’m not sure if they reshaped them, made them larger or added more but they seemed to be very prominent throughout the course. The sand was very fluffy and well groomed. I fell in several green-side bunkers but the immaculate condition allowed me to blast out of them with little trouble and I made several up and downs. I’ve always considered myself to be good out of the beach and it was showing throughout my round. That was until the bunkers on 18 destroyed me. Hole No. 3 I parred the first hole, which was odd because I never start off strong. Excited, I teed up on number two, a medium length par three. My elation for a good start was very short lived when it took me two to get on, then I three putt for a double bogey. My mind back in reality, I teed off at the par five third hole. It’s open and wide, so very inviting to take a big swing. I ended up ripping one right up the middle; it must have gone around 285 yards.
I hit a good drive down the left side. I thought I may have gotten caught up in some brush off the fairway but it pushed through to the other side and I end up down the hill on the fairway. I was sitting pretty but then chunked my chip. I ended up two putting and escaping with a bogey.
Hole No. 18 I ended up shooting a respectable 46 on the front nine. Since I generally shoot in the 90s when I’m playing well, I felt good about it. After I bogeyed 14, I end up with par on both 15 and 16. As I stood on the scenic par three, 17th tee box, I told my friend that my goal today was to shoot under a hundred but I might be close to breaking 90. He told me not to count them up and just relax and play. I had to hit over water on this hole, so I was a bit nervous. I ended up on the green and two putting for a par. Next, on the short par five 18th hole, I was thinking if I parred, I could break 90 for only the third time in my whole life. I took a solid swing at my driver and ended up right down the middle about 260. Now I only had about 230 yards left to the hole.
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 61
on par
GOLF COURSE REVIEW
I looked up at the green and it was just completely surrounded and protected by bunkers. There was no way you could roll up a ball to the green and if you flew it on, you had to stick it to be safe. There was little chance that I could hit that shot with my three wood, so I decided to lay up with my three iron. I hit it perfectly 200 yards and left myself to the only opening to the green off to the left. Everything looked really pretty … until my next shot. I chose to chip with my pitching wedge. I’m not sure if I had a surge of adrenaline because of the circumstance but I wound up hitting it 40 yards into the back bunker. I ended up in an awkward stance with my feet actually on a little grass peninsula next to the bunker. I tried to blast it out and it went four feet and plopped back into the same bunker. Getting a bit angry, I blasted it out but ended up in the front left bunker. My buddy was dying laughing at that point. I walked up and realized that there was absolutely no chance for par since I was lying five in the front bunker. I relaxed, took a swing, landed it on the green then two putt. I walked away with a triple bogey eight. Now came the time to add up my card. Could I have broken 90 if I parred? I ended up with a 46 on the front and a 46 on the back for a 92. My bunker meltdown on 18 cost me my third best score ever. But I was still happy. I had a really fun round with a good friend on a beautiful course that’s immaculately maintained. Next came a bowl of turkey chili and cocktails in the clubhouse. Good times!
62 Four El | OCTOBER 2013
FourElmagazine.com
travel
adventures
park city UTAH
BY Erik h. martin
Utah
P
park city Best Town Ever
O
Over a 50-year span, beginning in 1868, thousands of fortune-seekers made the journey to Park City, Utah, in the hope of finding blue. By day, these Muckmen weathered the Wasatch Mountains in search of silver. Their wet, wool pants and leather boots planted in the mud of the river banks, windwhipped bones hunched over for hours, and cold, stiff hands grasped onto possible dreams. In the
64 Four El | OCTOBER 2013
evening, these exhausted and desperate miners made their way to town in order to enjoy a warm meal, a drink or 10 and, if lucky, an accommodating lady in one of the 30 saloons that lined Main Street in the 1870s. The hundred years since have not brought much change to Park City. One can still find themselves a delicious meal, a stiff drink and, yes, a beautiful lady on Main Street. Fortunately, however, rather than the dusty gath-
ering areas of the Old West, you’ll now find that memorable meal and award-winning libation in the four- and five-star restaurants and bars throughout Park City. Summer fun is no longer limited to just wrangling sheep, bar fights, square dancing and gun fights at high noon. Park City complements everyone’s interests; from adrenaline junkies to recreational golfers, from nature lovers to fashion shoppers. Visitors and residents alike will tell you that silver isn’t the only treasure to be found in Park City, Utah.
FourElmagazine.com
01
Where to eat Fuel up for the day by enjoying a Wasatch Huevos breakfast sandwich at Wasatch Bagel & Grill; eggs, cheese, peppers, onion and jalapeño cream cheese are stuffed between a freshly baked bagel. Add an extra kick by choosing pepper jack cheese and one of their delicious jalapeño bagels. High West delivers the Old West in the form of a four-star restaurant nestled in a 1914 Victorian home and livery stable. Seated among a hundred years of history and reclaimed wood, enjoy many of the local flavors with such plates as Pan Seared Utah Trout with caper berry sauce or Elk & Chanterelle Mushrooms with cranberry relish.
01 Wasatch Bagel & Grill 02 Wasatch Brew Pub & Brewery 03 High West Disterillery & Saloon 04 Red Rock Brewery
04
03
Where to drink 02
In 1986, Wasatch Brew Pub & Brewery became Utah’s first brewery since Prohibition. Located on Main Street, the 17-time World Beer Cup winner produces some excellent beers and some good grub. Outside of Old Town, the 12-time World Beer Cup winner, Squatters Pubs & Beers, produces gold medal winners like their Big Cottonwood amber; their Gut Burglar* presents a diverse menu to compliment their “liquid bread.” The new Shades of Pale Brewing focuses only on brewing good beer and has left plating food to the others. However, despite the fact it doesn’t offer a restaurant, it does share some great recipes on the website using their up-and-coming beers.
The World Beer Cup gold medal winning Nut Brown at Red Rock Brewery is a perfect beer to enjoy while counting autumn’s falling leaves. Careful not to lose count. ... But if you do and you want to mix it up a bit, make your way to High West. The first legal whiskey distillery in Utah since 1870, this Old West saloon produces amazing whiskey cocktails such as a Dead Man’s Boots (double rye whiskey, tequila, fresh
lime and ginger beer).
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 65
travel
adventures 01 Olympic Park 02 Mountain Biking Trails
01
03 Park Silly Sunday Market 04 Park City Barn during Fall
Interesting Facts what to do “Mecca” is what the majority refer to Park City as when the topic of ideal mountain biking destinations is debated. With 400+ miles of trails and three different family-oriented bike parks, it’s no surprise that Park City is the only gold level Ride Center in the world, according to the International Mountain Biking Association. For a safer thrill of racing, give the Alpine Slides a go. With more than 3,000 feet of luge-like track and four different tracks to choose from, it’s sure to get your adrenaline going. If watching others almost kill themselves is more your style, head over to the Olympic Park. You can watch the Nordic jumpers train by hurling themselves down 430-foot hills and clearing 476 feet. Or cool off by the 750,000-gallon pool into which the freestyle jumpers plunge after launching themselves off ramps and flipping and twisting through the air. If your adrenaline rush comes from shopping, the Park Silly Sunday Market is where you’ll get your fix. The eco-friendly, open air market and street festival on Main Street offers a farmers market, live music, kids activities, artisans, arts and crafts and, most importantly, a Bloody Mary bar and beer garden.
66 Four El | OCTOBER 2013
03
02
- Between 1862 and 1869, 37 whiskey distilleries were started in Utah, all owned by Mormons and Brigham Young himself.
(Theodore Schroeder, Mormonism and Intoxicants).
– Utah was the critical 36th state to vote against the 18th Amendment that ended Prohibition. – Wasatch Brewery’s Polygamy Porter label features seven nude women with the tagline, “Why Have Just One?” Only in Utah! – Park City offers free, city-wide public transportation, seven days a week. – First time parking violators in Park City are not required to pay the parking ticket. – There are more than 1,300 public parking spots available in the Historic District and 75 percent of them are free.
what events to attend There’s no better way to combine the silliness of the Park Silly Sunday Market, the award-winning brews of Park City, and the town’s world famous mountain biking trails than with the Tour des Suds.
Dressed in hilarious costumes, riding decorated bikes, and “feelin’ no pain,” participants make the seven mile climb before making their way back down … very carefully. For the foodies, Savor the Summit
is one “long” dinner party. Park City’s best restaurants set up tables and chairs that extend the entire length of Main Street and showcase their culinary talents while paying diners enjoy food, drink and live music.
– Park City Ghost Tours was ranked as the nation’s second best ghost tour by Trip Advisor. – At the height of Park City’s silver boom, the population was 10,000. In 2012, Park City’s population was 7,900.
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OCTOBER 2013 | Fully cultured, yet unshaven | Four El 67
RELATIONSHIPS
DATING
summer says
what are you
waiting for?!? Most topics I’ve addressed concern the early stages of dating. This month, I want to talk about the great relationships that you are in … and where they are going. This day in age people are getting married much later in life than our parents’ generations. In 2011, the average age in the U.S. for men was 28.9. Two years later, I find myself in the company of many men who are in their 30s in relationships with women who they have been with for years (and not married). So my question to you men out there: WHAT ARE YOU WAITING FOR? I want to begin by recognizing that I think it is great the the average age is up in the late twenties! I think about who I was/where I was in life at age 23 in comparison to 30. As a woman, a girlfriend, a professional, those years were such key years of growth. I do have to add, my relationship selection was not as refined at 23 either. With that being said, I celebrate those of you who haven’t jumped into marriage because society says you should. So many thoughts come to mind when I try to figure out the answer to my question. Guys, please understand that women do think differently than you.
01 You are not sure she’s “The One?” You are smart, witty, intelligent; it shouldn’t take you four years to figure out whether she is “The One.” 02 You are happy in the relationship NOW, but not positive that there is a future for forever? Think about the characteristics and qualities of this relationship that make this great now: Do they translate to forever? What does your gut say? Women rely on women’s intuition often, so should you! 03 You are waiting for the chance that something else might come along? Do yourself a favor (and your lady a favor too) and call it quits! 04 You are just not ready? This answer elicits 20 more questions for me beginning with WHY? 05 The institution of marriage isn’t important to you? I do understand that some people don’t care to get married and you clearly communicate that to your girlfriend and she chooses to stay with you. That is perfectly acceptable to me as well as long as the communication is there! What is the appropriate time to be in a committed relationship before taking the next step? I don’t think there is a specific answer, as every relationship is different. That answer can also be impacted by what is going on in your life at a given time. But at some point when you know she is “The One” and you both talk about future, what is it that you are waiting for? Just put a ring on it!
Don’t be shy! As always, please feel free to contact me for questions, advice or topics around relationships you would like for me to address at Summer@FourELmagazine.com.
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WFSS4Lmag.indd 1
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native population
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beauty and brains
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San Diego
Natives Jana Hawthorne
San Diego Connection: Carlsbad resident Zodiac Sign: Capricorn Profession: Server at Dini’s by the Sea Outdoors activities: Fishing, snorkeling and hiking Hobbies: I’m kind of artistic ... so I like to paint, make jewelry, refinishing furniture and so on. Favorite Food: Ahi stack Favorite Libation: Pliny the Elder and a shot of Jameson
Growing Up: I am a product of divorce, so I have a ton of family. That means I have two of everything ... birthdays, Thanksgivings, Christmases, etc., etc. I think it’s really cool because I have a lot of people who love me. I am a third generation San Diegan. When I was 23, I finally broke out of my shell and found my independence. I moved in with my two best friends who were also single, so it was a blast. We were always having fun at parties, taking road trips and going on cruises. Now, I enjoy taking it easy. I like horses, going to the beach and having a great time doing my arts and crafts. Passion and Career: I’m getting my real estate license so I will be an agent soon and hopefully my broker license too. I want to stay in North County. The market went up 17 percent last year and the outlook is good. I really enjoy negotiating and making deals. I would love to have a female mentor. She can show me the ropes and develop my talents so that one day I will be selling homes in Rancho Santa Fe. Look out North County, here I come! What this girl likes: I have chased the Younger. For those who don’t know what that means, I went to go get a pint of Pliny the Younger. They only release it once a year and to only select beer establishments. So, being able to find it, get it, and drink it is quite an accomplishment. I used to be a beer tender so I know about my beer. This beer, in my book, isn’t the best, but I sure do love tracking it down! Physically, I find a surfer-type body to be very attractive. Strong core with a muscular back: What else can a woman ask for? Intellectually, a quick wit that really makes me laugh. Obviously, you’ve got to be smart if you’re witty but you also have to be smart enough to laugh at my jokes … haha. Recently, I’ve gotten into a few accidents where I have broken a lot of bones. I decided that maybe I should change my diet. Now I am pretty much a vegetarian except for eggs and fish and I pretty much try to stick to the new Paleo Diet. I’m trying hard to be healthy because I don’t think I’ll be getting more coordinated any time soon. I love San Diego because of the weather, the people and the C hargers. I want to live here forever … without a doubt. If you ever wander down this way, come see me at Dini’s and I’ll convince you to stay because I’ll sell you a bad-ass house!
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 71
fitness trending
HARD CORE
stylewatch
what to wear and where By Andrea Zancha
9 to 5
It has been said that you should always dress for the job you want, not the job you have. With this in mind, dressing the part may get you that promotion you’ve been working on. This doesn’t necessarily mean putting on a suit and tie, as many offices here in San Diego have a relaxed dress code policy. You can keep it business casual in a nice pair of properly fitted dark denim jeans or in a pair of khaki chinos. In addition to the standard solid button-down shirt, feel free to experiment with various patterns. The hottest trend right now? Plaid. Feel free to anchor your patterned shirt with a solid color tie. The most important thing to remember is that fit is key.
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date night
Women take the time to get dressed up for a night out and appreciate it when a man puts forth some effort as well. What does this mean? Ditch the wrinkled t-shirt. Even though it might be your favorite lucky t-shirt from college, it’s still unacceptable. If the date itself is casual, whether it be grabbing a coffee or hitting the boardwalk, and the occasion calls for a t-shirt, there are plenty of fashion forward options. Urban Outfitters offers a great selection of graphic tees that average $24-$32. If you’re grabbing a drink or doing something that requires slightly more formality, you can’t go wrong with jeans and a classic button down. Depending on your style, you can keep it simple with a collared shirt or spice it up with a bold print.
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suit yourself
If you’re dressing up for a formal event or an important business meeting, it doesn’t have to cost you a fortune to look like a million bucks. Whether you’re spending $200 or $2,000, investing in a quality suit and good tailor is all you need. There is only one rule you need to remember when purchasing a suit. It’s all about the fit. Wearing a suit creates a powerful image and what’s the point if you show up looking frumpy? If James Bond had shown up in a suit that was two times too big, part of his luster would definitely be lost. In a nutshell, a good suit jacket should hug your shoulders and fit firmly. It should not have too much extra fabric in the sleeves and should end a quarter to half inch above the shirt cuff. The waistline should be tapered to contour your body. Pants should be cut slim and barely reach the tops of your shoes; not bunch over them. Tailoring an entire suit will cost, with a good tailor, approximately $130. Unless you are having your suit custom made, the best places to purchase a suit are Men’s Wearhouse, Banana Republic, Zara and, of course, larger department stores. Another rule of thumb when wearing your suit is the button rule. Most suit jackets have two or three buttons. With a two button jacket, the top button should always be buttoned and the bottom button left unbuttoned. With a three buttoned jacket, the rule is this: Sometimes (top), Always (middle), Never (bottom).
fall into fashion
For the fashion conscientious San Diego gentleman, denim, burgundy, military-inspired looks and floral prints are musts. On those chilly nights, or as an added accessory, scarves are also making an appearance. For those who want a bolder look, black leather piping and details are also big on the scene. Also expect to see tunics hitting the racks. The simplest way to change up your look without spending any dough is to slightly roll the cuffs on your slim fitting pants.
sold addiction
Put your best food forward. Mens fashion has evolved over the years and shoes are the finishing touch when completing your outfit. Owning a pair of black or brown lace up dress shoes is a must. You will get the most wear out of these as you can wear them with everything from jeans to a suit. You can never go wrong with a pair of low cut classic Chuck Taylors. In addition, boat shoes will add a touch of sophistication to any outfit. My personal favorite shoe for this season is the Timberland Earthkeepers Hookset Handcrafted Leather Chukka or the Andrew Marc ‘Gotham’ Plain Toe Boot.
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 73
GADGETS & GEAR
REVIEWS
TECH all hands on
Baxter Safety Razor Set
Price: $250 “Pairing our redesigned Silver Tip Badger Brush with our timeless Double-Edged Safety Razor, we offer our first Double-Edged Safety Razor Set. Made in Germany. Handles are made of brass, nickel plated and finished in chrome and engraved with a pattern that borrows from the classic barbershop pole.” Now shave off that goddamn ridiculous facial hair. Unless you’re a bandit or CHP from 1982, then use this fantastic shaving kit to murder your mustache. GeeneModels.com
Marshall Stanmore Speaker
Price: TBA Though I’m partial to Mesa Boogie when it comes to distorted amplification, Marshall is a close second and is closely identified with ‘80s rock legends more than cocaine and supermodels. Give your house some class and sleaze at the same time. You can also hook it up wirelessly via Bluetooth or just connect the coil cord using the 3.5MM auxiliary input. MarshallHeadphones.com
Wow
Bugatti Grand Sport Vitesse Jean Bugatti Edition
Factor
Price: $3.1 million This is what Batman would have driven if he wasn’t a moody asthmatic with daddy issues. “As the oldest son of Bugatti’s founder, Jean Bugatti probably could have gotten by on his last name alone— but instead, he designed one of the most exclusive, coveted cars known: the Type 57SC Atlantic. Drawing inspiration from his personal Type 57SC (referred to as La Voiture Noire), and made to recognize Jean Bugatti’s professional achievements, the Bugatti Grand Sport Vitesse Jean Bugatti Edition is something to behold in all black carbon fiber. This edition is limited to just three models, sports an incredible 1,200 horsepower and features eye-popping details like a platinum grill surround and badges, a silhouette of the 57SC in the door inserts, a rosewood shifter and twin five-spoke wheels.” Bugatti.com
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Squirrel Wingsuits
Price: starts at $1,250 “Squirrel offers the most advanced wingsuits in the world, with zero compromise in workmanship, materials and technology. Our designs are based on real aerodynamic research and decades of experience in wingsuit BASE jumping. The core purpose and driving motivation of the company is to build suits that we can trust our lives to when flying the most advanced and committing lines in big mountains. We began Squirrel to make the ultimate wingsuits for ourselves, and now we want to share them with you.” Great. But does this make my butt look too big? Squirrel.ws
Icon A5 Systems Layout Model
Price: TBA I think TBA actually means Totally Beyond Anything you’re willing to spend on one purchase. “Icon (purveyors of high-quality light sport aircraft) have released early details on the newest version of their A5, the Icon A5 Systems Layout Model, and it looks incredible. These small, two-person aircraft are designed to go anywhere, enabling flight without all the hurdles of larger planes. They feature collapsible wings so they can be trailered around and easily stored, retractable landing gear enabling waterborne takeoff, and sporty 100- to 120-horsepower pusher-prop engines. This new model, while still in the design phases, will feature matte green paint with red accents, and should be available for purchase in 2014.” IconAircraft.com
Nite Ize iPhone 5 Connect Case
Xbox One
Price: $500 Dear Santa, I’d like this, please. I know how old I am, just make it happen you fat turd. Available Nov. 13, “Xbox One was built by gamers, for gamers. The perfect balance of power and performance, Xbox One takes gaming to a whole new level. Stunning realism. Advanced AI that adapts to the way you play. And a new generation of multiplayer that is both smarter and faster. Xbox One is simply the best gaming console we’ve ever made. Xbox.com
Price: $35 “The iPhone 5 and iPhone 5S were designed with brilliant intention, for improved efficiency and smarter functionality. We designed the Connect Case for the iPhone 5/5S to both tailor its slimmer profile and mirror their exceptional technology. Made of high grade, shatterproof Lexan polycarbonate, the Connect Case for iPhone 5/5S is slim, lightweight, durable and practical. It offers serious protection from every-day wear and tear, dependable shock- absorption and a unique design that keeps your iPhone’s features accessible at all times. The innovative flex-hinge design makes insertion and removal from the case quick and easy. Included with the case is the removable Connect Clip, so you can conveniently attach your phone to pockets, straps or belts; a carry clip; and a custom sized, anti-fingerprint clear screen protector. Available in a range of eye-catching colors, the Connect Case has a soft-touch feel and positive diamond grip pattern in a slim-line design that complements the sleek size of the iPhone 5/5S.” All the cool colors you’re clamoring for like Pink Mossy Oak. Yep, that’s a real color now. NiteIze.com
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 75
GADGETS & GEAR
TECH all hands on
REVIEWS
Stir Kinetic Desk
Price: TBA “You all know by now how bad it is for you to spend the entire day at the office sitting, hunched over your keyboard—but most of us don’t do anything about it. The Stir Kinetic Desk takes the thought out of good work posture, subtly encouraging you to sit down and stand up at your desk. The built-in touchscreen functions as a brain for this desk, letting you easily double-tap to transform it from sitting mode to standing mode, and back again. It even learns your schedule, automatically raising when it knows you usually stand. Built-in charging ports and cord control keep all your cables organized, while its minimalist, modern design looks great in your office or studio.” Oh good, so now even my desk is smarter than me. StirWorks.com
Dark Energy Reservoir
Hoppy Beer, Hoppy Life
Price: $17 Fede Savinon is a local designer with experience in various campaigns, promotions, concerts and special events. His design work has been printed in all sizes and across a broad swath of media, being featured throughout San Diego in print and on billboards and entertainment venues such as Bayside, Open Air Theater and Sports Arena. Check out Fede’s work. It might change your life. Or at the very least your attire. Behance.net/FedeSavinon / etsy.com/shop/HoppyBeerHoppyLife
Price: $129 “The Reservoir is a premium quality USB charger that offers great power capacity and compactness along with a sleek and subtle design. Designed to go everywhere, The Reservoir is small and sturdy. You can slip it in your pocket, carry it in your hand or keep it in your bag for easy access. The Reservoir is made with soft material and gentle stippling. The slim, fingerprint design will inspire and encourage your mobile lifestyle. The Reservoir charges the average smartphone 4-6 times. The device is smart, fast and can retain full capacity up to one year.” I just really liked the Dark Energy part. Sounded cool, plus with most cell phones getting about eight minutes of quality usage per full charge, this is a good toy to have in your technology arsenal. MyDarkEnergy.com
If you’d like to have your product reviewed by Four EL Magazine, e-mail cory@fourelmagazine.com 76 Four El | OCTOBER 2013
FourElmagazine.com
FULLY CULTURED YET UNSHAVEN
THE FOUR EL’S OF SUCCESSFUL ADVERTISING LATITUDE Where our readers live, work and play LONGEVITY Your ads make lasting impressions LOYALTY Our readers come back for more LIMITLESS Your return on investment FOR ADVERTISING INQUIRIES: 760.744.0911 OR STEVE@FOURELMAGAZINE.COM
BUSINESS
PERSPECTIVE
the 99-Cent
idea By jeran fraser
As a serial entrepreneur, it’s hard to keep track of the many ideas that go through my head each day. Inefficiencies in the business world are abundant and we see them every single day. And at times these inefficiencies actually produce real business ideas. We are all different in our memory capacities, yet we all need an outlet for our ideas. There are several ways to record your thoughts. Many people do so by writing them down and others utilize phone apps to record their thoughts. But I am a little different; I like to “domain” my thoughts. I remember sitting in a restaurant that had awful ratings on Yelp one day and thought to myself, “Why on earth would this restaurant not get more involved with their clients to fix their reviews?” Of course, that led me straight to GoDaddy, and I purchased a domain FixReviews.com. Now you may be wondering what I did with that domain and the truth is, I didn’t do anything. It was a 99-cent idea and have them quite frequently. The good news is that for every 100 ideas, I generally find one or two that stick, so spending $100 on domain names doesn’t necessarily break the bank. The best part about having 99-cent ideas is that it inspires you to have more while actually placing you one step closer to executing on the idea. Generally your next step in the business process is selecting a business name, so having the domain gives you a head start. For those who don’t frequent GoDaddy very often, the site generally offers domain names in the $10-$15 range, but there’s a little secret
78 Four El | OCTOBER 2013
called a coupon code and GoDaddy may pioneered that term. They offer discount codes all over the Internet to help the creative minds who have way too many ideas (like myself) purchase domain names. The codes range from 99 cents to $8, but I rarely have a problem finding that 99-cent coupon that works. Keep in mind that year two those prices increase and generally it’s hard to find renewal codes for less than $8, so you’ll want to make sure that you weed out the ideas that have no merit within a year from the date you reserve your domain. Now chances are the domain you’re looking for won’t be for sale as most of the good ones are taken, but within the next few of months the branding aspect of domain names will change drastically. Over 700 new domain extensions such as .app, .sports, .surf, .business, along with many more will be released. These extensions could be excellent ways to brand your company. Most savvy domain experts will tell you that .com, .net and .org should be your first three choices and in that order, but as we move into a world were branding takes precedence, it’s not a bad thing to look for domain names that fit your niche idea, without thinking about the Google ranking aspect. So next time you have an idea, head to GoDaddy.com or look to your GoDaddy app to see which domains could help you take the next step. It’s a fun and cheap way to be creative and there’s nothing better than a 99 cent business idea!
FourElmagazine.com
R E A L E S TAT E Homes & Estates
Proudly Welcome’s Back
Donna Wettstein.
AN EXCEPTIONAL REALTOR® FOR AN EXCEPTIONAL NEIGHBORHOOD.
“
My commitment to all of you is to work SMART and DILIGENTLY, paying special attention to YOUR individual desires and needs, and to make it a fun journey... YOU WON’T WANT TO MISS!
“
“
I have told Donna many times that I will NEVER use another realtor as long as I live-because I mean it. She is the best. My wife and I are totally comfortable with her process, her manner, and her expertise in real estate. We cannot recommend her highly enough.
“
Mike and Marie 4/25/13
C: 619.884.1884 DonnaWettstein@yahoo.com donnasellsrealestate.com encinitasdreamhomes.com
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 79
rhythm
music
THE PALACE BALLROOM Camaraderie. It’s a loaded word that’s rarely thrown around by musicians, who are, by their very nature, competitive beasts. The Palace Ballroom lead singer TJ Tognazzini mentions that and elaborates when discussing the last year or so of the band’s existence. Tognazzini is passionate about trying to stoke the music community to get excited about playing live and supporting shows, regardless of the local venue or who’s on the bill. The Palace Ballroom has been together only a year and within that time, they’ve toured extensively, opened for numerous national acts, played the Sundance Film Festival, SXSW, soldout radio festivals in San Diego and LA and had
80 Four El | OCTOBER 2013
their single “Accident Prone” added to regular rotation on a major market FM station in San Diego (FM94/9). That makes them one of the only local bands in recent memory to get regular rotation airplay without any label support or dedicated management.
Within the past year, TPB recorded a whole new album worth of material at Studio 350/Phaser Control Recording Studio, a Mission Valley studio owned and operated by Tognazzini and his business partner Jim Austin, who also owns the very famous Rim Rock Ranch in Pioneertown, CA.
First and foremost, these accolades have come because of the way their music connects with people. Their DIY work ethic and unconventional approach also help to further the reach of these San Diego music scene veterans.
Through their touring and some high profile shows in LA, they ended up working on the new music with Mark Needham (The Killers, Cake, Fleetwood Mac, Imagine Dragons), who has signed a development deal with them and has agreed to mix their songs.
They’ve taken to circumventing the traditional ways of slogging through the ranks and are forging their own path by going directly after what they want. Which to most in the music industry is unorthodox but, so far, this approach has opened up countless opportunities for them.
In lieu of releasing an entire record all at once, as the band did for their first one, they are going to release five or six singles consecutively within an eightmonth span. These singles will be released one at a time with accompanying full production videos and press to promote them.
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At the end of this period, once all the singles/videos have been released, they’ll put all the songs on a record with five unreleased tracks and release a full length. This plan allows them to build an audience one song at a time and to sustain and build up interest with music listeners over a relatively short duration. Their first single, “Descender,” was released Oct. 1 and can be heard on their website (www.the-palace-ballroom.com). The song was mixed by Needham and mastered by Steve Marcussen (The Rolling Stones, Tom Petty, Prince). The video was shot on location in San Diego and directed by Patrick Spohrer (Warren Miller, Taylor Steele, Dave Matthews Band). FM94/9 has been a huge supporter of The Palace Ballroom and they cite Steven Woods, Hilary and Jeremy as some of their biggest fans. This debut release date precedes some very high profile shows here in San Diego such as their appearance at the San Diego Music Awards, where they were subsequently nominated for Best Rock Album of the Year. Through hard work, dedication, intelligent marketing and focused attention to what really opens people’s ears to new music, The Palace Ballroom has created a frenetic fan base by doing something that most bands forget about: writing music that people are excited about. When you have industry standouts like Needham and Marcussen eagerly joining your camp, it’s a good sign in the right direction for the local boys in The Palace Ballroom.
Something for Everyone!
Sauced and Tossed in your choice of 10 Wing Flavors!
Boneless Wings
Phone Ahead!
Regular Wings
Gliders
Boneless Strips
760-434-WING (9464)
2508 El Camino Real, C1 Carlsbad, CA In the Vons/CVS Shopping Plaza, across from the mall
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 81
rhythm
MUSIC LISTINGS
HOT WIRE 10/18:
Jack Johnson Balboa Theatre
10/14: City and Colour, House of Blues 10/14: The Dodos, Casbah 10/15: Frank Turner, House of Blues 10/15: HAIM, The Casbah 10/15: Chris Cornell, Balboa Theatre 10/16: San Diego Music Awards, Humphreys 10/17: Jimmy Buffett & The Coral Reefer Band, Belly Up
10/22:
FM 94/9 welcomes A.F.I. House of Blues
10/18: FM 94/9 Welcomes PEPPER, House of Blues 10/18: FM 94/9 Welcomes Jack Johnson, Balboa Theatre 10/19: KPRi’s 3rd Annual Block Party featuring Michael Franti & Spearhead, Brett Dennen, Serena Ryder, The Boxer Rebellion and Saints of Valory, Point Loma’s Liberty Station 10/19: Bonobo, House of Blues 10/19: FM 94/9, West Coast Tavern and The Casbah present Rocktoberfest 2013, featuring Pinback, The White Buffalo, Little Hurricane, and more, 29th Street and University 10/19: Hepcat, House of Blues 10/19: Sleigh Bells, Block 16 10/19: MS MR, Soda Bar 10/22: FM 94/9 Welcomes Passion Pit, Open Air Theatre @SDSU 10/23: FM 94/9 Welcomes A.F.I., House of Blues 10/23: FM 94/9 Welcomes Paramore with Metric and Hellogoodbye, Viejas Arena @SDSU
11/05:
10/24: James Blake presented by The Casbah, House of Blues
The Balboa Theatre
10/25-26: Karl Denson’s Tiny Universe Present A Ray Charles Boogaloo Dance Party Featuring ZACH DEPUTY and THE COSMIC HORNS, Belly Up
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FourElmagazine.com
10/28:
11/08:
11/16:
buddy guy
Nine Inch Nails
ben harper
Belly Up
Staples Center
Copley Symphony Hall
10/26: Emilie Autumn, Porter’s Pub 10/27: New Found Glory and Alkaline Trio, SOMA San Diego 10/27: Zac Brown Band, Sleep Train Amphitheatre 10/28: Buddy Guy, Belly Up 10/28: The Neighbourhood, House of Blues 10/29: Rusted Root, Belly Up 10/31: Two Door Cinema Club, Humphreys 10/31: Rocket From The Crypt, House of Blues 11/01: Father John Misty, House of Blues 11/02: Dead Man’s Party, Belly Up 11/03: FM 94/9 Welcomes Atlas Genius, Family of the Year, Dale Earnhardt JR JR, House of Blues 11/03: The 1975, Belly Up 11/05: Switchfoot, Balboa Theatre 11/07: Macy Gray, Belly Up 11/08: Nine Inch Nails, Staples Center 11/09: Twenty One Pilots, House of Blues 11/10: Clutch, House of Blues 11/11: Rob Machado benefit concert featuring Jason Mraz and John Rzeznik, Belly Up 11/13: Mason Jennings, Belly Up 11/14: Beats Antique, House of Blues 11/15: KPRi Presents Brett Dennen, Belly Up 11/16: FM 94/9 Welcomes Ben Harper, Copley Symphony Hall OCTOBER 2013 | Fully cultured, yet unshaven | Four El 83
around town
LOCAL EVENTS
FRIGHT NIGHTS Through Oct. 27: Halloween Spooktacular Price: Regular park admission. Locale: SeaWorld, Mission Bay Where can kids meet some spooky and not-so-spooky animals, pose for pictures with mesmerizing mermaids and trick-or-treat in a sea-inspired atmosphere? It’s all part of SeaWorld’s Halloween Spooktacular, where Halloween meets the sea. I notice that a lot of PR copy has exclamation points in it. F. Scott Fitzgerald said putting in exclamation points is like laughing at your own joke. I agree! SeaWorldParks.com
Oct. 26: Hallo-wine and Spirits Party Price: $100 per person 21+; $50 per child ages 4-12 for Kidtopia Locale: Hotel Del Coronado Celebrate Halloween at San Diego’s famously haunted hotel. Try and get Room 3327 and wear your favorite costume for the fourth annual, adults-only Hallo-wine and Spirits Party, with food and breakdancing in the magnificent Crown Room. Or normal dancing. Leave your parachute pants at home, old man. HotelDel.com
Oct. 25- 26: Haunted Aquarium: Shipwrecked! Price: $12 for members; $15 for non-members; $17 at the door Locale: Birch Aquarium, La Jolla Enjoy close encounters of the fishy kind, boogie down with Billy Lee and the Swamp Critters and explore a wreckage for sunken treasures. Wander the aquarium’s galleys for tricky treats and discover a sea of glowing creatures. I think close encounters can only truly be used for UFO discussions. To say you had a “close encounter” with a ghost or sunken treasure just seems silly. Stop rolling your eyes. Aquarium.UCSD.edu
Oct. 26:
2013 San Diego Monster Bash Price: $30-$65 Locale: Gaslamp Quarter
Celebrate the year’s most frightful holiday at Monster Bash with three stages, 10 bars, 50 toxic dancers and thousands of costumed partygoers. But a hint: Even if you start the night as a vampy vixen, you’ll look like tired roadkill by the witching hour if you get too boozy. And do your best to avoid heavy makeup with your costume. That’s not a good look after dancing and drinking. See: haggard.
Nov. 1: Art After Dark: Day of the Dead Price: $10 for members; $20 for non-members Locale: Oceanside Museum of Art (OMA) OMA pays homage to the art and culture of this dynamic Day of the Dead celebration during an evening that comes alive with music, costumes, interactive art, performances and more. OMA-Online.org
SanDiegoMonsterBash.com
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eat up
DRINK UP Nov. 1-10: San Diego Beer Week 2013 Price: Varies Locale: Carlsbad San Diego Beer Week is a nine-day celebration helping people discover and drink local craft beer and solidify San Diego’s world-famous reputation as the new capital for brewing culture through events across the county. No one said new capital for brewing culture by the way. I just thought it sounded cool. sdbw.org Oct. 21: Framboise For A Cure Locale: Encinitas Ale House at 3p.m. 1044 S Coast Highway 101 Encinitas • (760) 943-7180 Huge news! This year, you won’t have to take a trek up to Santa Rosa if you want to do something good and at the same time have a glass of the super rare & delicious, “Framboise For A Cure”!
Oct. 16: Taste of Coronado Price: $35 in advance; $40 day of Locale: Coronado Take a foodie trip around the spinning blue marble, sampling from local bistros. Meander along Orange Avenue or take a ride on the complimentary trolley. This will be a night to remember so come and bring your friends. Any reason to go to Coronado works for me. Food too? Done. CoronadoChamber.com
Through Aug. 31, 2014: Bite San Diego Encinitas Food & Walking Tour Price: $45 Locale: Downtown Encinitas “We help locals and visitors alike explore the growing food scene of America’s Finest City via guided food walking tours.” They claim that the tours are “fun, carefree, intimate, and darn interesting!” Again with the exclamation points. And darn? No one says darn. They say shit or dammit. That’s like saying frickin’ or crud. Those words carry no weight. BiteSanDiego.com
The Encinitas Ale House will be hosting a Russian River “Framboise For A Cure” Fundraiser on Oct. 21st at 3p.m. (they will be opening one hour early). 100% of the proceeds of the keg, “Framboise For A Cure” will be used to help those in Russian River’s community in their fight against breast cancer! Russian River’s event starts with their “Temptation,” a Blonde Ale aged in Chardonnay barrels with brett, lacto, and pedio. This sour barrel-aged blonde ale has 30 pounds per barrel of fresh raspberries to make a beautiful reddish/pink beer that’s nicely balanced with sweet raspberry and tartness. This beer is made only once a year in conjunction with Russian River’s month-long fundraiser for the Sutter Breast Care Center of Santa Rosa during Breast Cancer Awareness Month! Please help us spread the word and join us in being “All Hopped Up For The Cure”... EncinitasAleHouse.com Nov. 1-30: Thanksgiving in the San Diego Wine Country Price: $149 per person (Does not include tour guide gratuity.
And don’t be that turd who doesn’t tip. You know who you are).
Locale: San Diego
Tour with friends this Thanksgiving to the beautiful San Diego Wine Country. Thanksgiving wine tote bag with gifts included with each tour ticket. They do the driving for you. Enjoy panoramic vineyard views while tasting superb local wines. Drive safe pumpkin head. LaJollaWineTours.com
OCTOBER 2013 | Fully cultured, yet unshaven | Four El 85
around town
LOCAL EVENTS
stage lights
Oct. 13: Mythbusters: Behind the Myths Tour Price: $45-$75 Locale: Downtown For the first time ever, fans join Jamie and Adam to assist in their mindtwisting and not always orthodox approach to science. I’d like to go to this. Please. But it’s on my brother’s birthday. Everyone blame Chris Waterhouse for not allowing me to go see Mythbusters in person. MythbustersTour.com
Nov. 5-Dec. 15: Side Show Price: Starting at $15 Locale: La Jolla Playhouse Based on the true story of conjoined twins Violet and Daisy Hilton, who became stars during the Depression, Side Show is a moving portrait of two women literally joined at the hip whose extraordinary bondage brings them fame but denies them love. No snark comes to mind. Nothing appropriate anyway. LaJollaPlayhouse.org 86 Four El | OCTOBER 2013
Through Dec. 31: Ripley’s Believe It or Not! Price: $5 with general museum admission Locale: Downtown Escape from the humdrum and step into the shockingly odd world of Ripley at Ripley’s Believe It or Not! This is the first time a Ripley’s exhibition has been to San Diego since the California Pacific International Exposition in 1935. Remember when Jack Palance hosted the television show Ripley’s Believe It or Not in the ‘80s? Man, what a creeper. BalboaPark.org
Through June 1, 2014: Classical Melodies in Balboa Park Price: Free Locale: Balboa Park Every weekend the San Diego Youth Symphony and Conservatory’s ensembles fill Casa del Prado with classical music. This is a wonderful treat to enhance any visit to Balboa Park. No kazoos. I promise. BalboaPark.org
FourElmagazine.com
Encinitas ranch
Your favorite golf course just got better! NEW BUNKERS
• Our newly renovated bunkers feature brilliant white sand
IMPROVED TURF CONDITIONS
• A revolutionary new process has allowed Encinitas Ranch to enhance the turf quality across the entire property
NEW & IMPROVED PRACTICE FACILITY • New Tee-Line Turf, grass teeing surface and target greens will make our practice facility one of the best in Southern California.
COMING SOON – THE NEW RANCH GRILL • Coming in January 2014 – the new Ranch Grill! Featuring new furniture, décor, 70” TV’s, craft beers and a gastro pub inspired menu.
1275 Quail Gardens Drive, Encinitas • (760) 944.1936 • jcgolf.com
1-858-848-YOLO | YOLOBoard.com Sales • Rentals • Lessons • SUP Yoga