Hello Nickel Beer Fans!
Today is the official beginning of San Diego Beer Week all around the county. At the tasting room we will start the celebration by tapping a new batch of Hopster Douchebag Double IPA when we open Friday at 11:30 am. The new batch is 8.5% alcohol and is full of grapefruit flavors and aroma from the use of massive amounts of Citra, Simcoe and Amarillo. It is perhaps too easy to drink – but is that really a bad thing? The very popular Jalapeno Gold is also on tap for the weekend – just the right amount of Jalapeno flavor without being hot. I have to say that it goes particularly well with ceviche and fish tacos.
San Diego Beer Week
We will be participating in several SDBW events this weekend around town. In El Cajon, Devil’s Copper will be on tap at Urbn Pizza and Brewing for their East County Tap takeover Friday night. If you have never checked out Urbn brewing, it is worth the trip. The restaurant is beautiful, the pizza is fantastic (try the white pie) and the house beer is very good – I especially like their brown ale.
At O’Brien’s Pub in Kearny Mesa we will be tapping 4 beers for the pub’s Back Country Beer Night along with Alpine, Chuckalek and Jamul Brewing. Look for Hopster Douchebag Double IPA, Devil’s Copper, Tahoma IPA and nitro Chocolate Vanilla Stonewall Stout. All of the beers will be on tap by 5 pm and I will be down there to enjoy a few pints as well.
On Saturday, Downtown Johnny Brown’s at the Civic Center will have Stonewall Stout on tap as part of their QUAFF Pro night. QUAFF is one of the oldest and certainly the biggest homebrew club in town. Many members have gone on to work in or open breweries including myself and this night will honor those who now make beer professionally. I know there will be some beers from Rip Current there as well.
Next week we will be tapping a cask of Hopster Douchebag Double IPA at West Coast BBQ and Brew in La Mesa along with a keg of Devil’s Copper on Thursday the 13th. The cask and keg will tap at 4:30 pm and I am hoping to be there to enjoy a pint of the cask if my brewing schedule allows it. The cask is super hopped up with Crystal and Chinook hops.
Back up at the tasting room on Friday the 14th we will tap a keg of nitro Chocolate Vanilla Stonewall Stout. When that is blown, we will tap a regular draft keg of the Chocolate Vanilla Stonewall Stout and we will be doing to-go growler fills while it is on tap – check the updates on our Facebook page (link at the bottom of the email) to find out when the growler fills will start.
It is hard to believe that it has almost been a year since I brewed the first batch of beer in the brewery. A big THANK YOU to everyone who has helped make our first year such a success. We will be celebrating our first anniversary right after Beer Week over the weekend of November 21st, 22nd and 23rd. There will be several special beer releases including the new Tripp’s Tripel, a 9% abv Belgian-style Tripel brewed to be the perfect Thanksgiving meal beverage and the Rum Barrel aged version of our massive Kupfernickel Barleywine. We are hoping to have a food truck there as well over the weekend. I will have more details in the next email.
The new batch of the Apple Pie Ale is fermenting along and it should be on tap in the next few weeks. When it is ready to go we will begin selling the Apple Pie Ale to go again. In the meantime, you will just have to enjoy it in our tasting room.
Have a safe and wonderful San Diego Beer Week and we’ll see you soon for a great Julian brewed beer. Cheers, Tom