Three miles west of Oggi’s Pizza inside Mission Valley’s congested mall zone, friendly sports-pub SAN DIEGO BREWING is a true crown jewel discovered April ‘07. Opened in ’94 by the same folks who operate similar-styled Callahan’s, its tremendous tap selection (Belgians, Cali microbrews, etc.) and diligent original brews will please anyone with a thirst.
Mid-sized open space included wraparound L-shaped left side bar, sundry arcade games, several televisions, and a few stool tables. Reasonably priced food complemented brewer Dean Rouleau’s representative libations.
Steep woody-hopped orange peel bitterness saturated apple-peach tang of rapturous Admiral Baker Bitter. Even better, Hopnotic IPA’s piney grapefruit profundity and perfumed hop bitterness subtly catapult its tangy orange-apricot-peach blitz, finishing more dryly embittered than Admiral Baker.
Buttered nuts softened tea-like Old Town Nut Brown; Belgian candied yeast absorbed complex floral-banana respite of equally buttery Hefe Oscuro; bitter hop fizz recession leads to wild oats-sowed wheat-straw backed Grantville Gold; and a subtly hop-spiced blueberry-raspberry tartness spangled Callahan’s Blueberry Wheat.
For dessert, Chocolate Porter’s sweet hazelnut easement led to mild brown chocolate, vanilla bean, and ground coffee sedation.
Only unacceptable brew was enzyme-like phenol-hopped stone-fruited alcohol-burned San Diego Amber.
With 15 locations in California and Arizona as of April ’07 jaunt, OGGI’S PIZZA & BREWING may be the greatest franchise brewpub in the country, bettering Hops, Rock Bottom, John Harvard, and Karl Strauss by wide margin. One mile west of San Diego Chargers stadium lies Fenton Market Place, where Oggi’s tan stucco sports bar draws large weekend crowds.
Front deck near small water fountain provides outdoor seating while medium-sized interior offers left side wood bar, right side dining, rear brew tanks, and multiple televisions.
Excellent thick-crust pizza, pasta, and sandwiches went perfectly with softly elegant fare such as buttery fig-seized quince-teased Sunset Amber Ale, mild floral-hopped lemon-butteredParadise Pale Ale and dainty caramel-malted molasses-sugared hop-embittered tea-like Mc Garvey’s Scottish Ale.
Bitter lemon rind-lingered, piney-edgedTorrey Pines IPA packed mightiest bite. At opposite ends, sweet-corned wheat-maize astringency California Gold appeased Miller Lite fans while dark chocolate-y oatmeal-dried coffee-snipped Black Magic Stout suited heartier thirsts.
Worthy specialty brews included Sanctuary, where gin-like alcohol burn catapulted sticky sugared malts, overripe peach-mango and bruised orange-cherry, as well as Hop Juice, a lemony clove-endured orange-bruised plantain-dried bitter abridging bubble-gummy honeyed wheat base.
All the way down coastal road Route 5 from San Clemente to Oceanside to La Jolla to stunning San Diego in July ‘02, I drifted into every store imaginable and picked up first-rate brews from Bear Republic, Humes, Moylan’s, and Old Rasputin. During brunch at Mission Beach, I quaffed light-bodied Ballast Point Yellowtail Pale Ale and dry-hopped Chinook Copper Ale on tap.
The following day before body surfing south of San Diego at tiny Tijuana border town, Imperial Beach, found Minnesota’s overly sudsy Quake brews. On the way to San Diego’s renowned zoo the day after, I stopped at Hennessey’s Irish pub to throw down a burger and plow Guinness on tap.
Week-long April ’07 journey with kids and wife proved mighty impressive, as we sojourned to local mainstays Karl Strauss Brewing Company, Oggi’s Pizza, and San Diego Brewing before heading north to La Jolla Brewhouse, Solana Beach’s Pizza Port, and Oceanside Ale Works.
At Mission Beach hideaway, Liar’s Club (defunct as of January ’09), a teensy black-fronted bar with old wood floors, white brick walls, great jukebox, ancient televisions, five front deck tables, and seven interior tables, served 50 tap beers. I discovered Alpine Mc Illhenney’s Irish Red and Pure Hoppiness, plus Consorcio Tijuana Guera and Lightning Fulminator (all reviewed in Beer Index) at this loud dingy dive while family ate nicely priced crabcakes, quesadillas, nachos, and burgers.
Scavenging through local bodegas, I found excellent beer selection at Imperial Beach’s South Bay Drugs: Alesmith IPA, Wee Heavy, and Speedway Stout; Ballast Point Wahoo Wheat; Reaper Ritual; Green Flash Third Anniversary; and Alpine Ale.
Ivy-covered with black awning and railed patio, KARL STRAUSS BREWING COMPANY’S corporate-dwelling downtown site had meticulous brick-walled interior, elongated wood bar with glass-encased brew tanks, left side dining and a few flat-screen televisions. Opened in 1989 and named after a respected now-deceased German-born Pabst brewmeister, Karl Strauss incorporated six Southern California pubs as of ‘07.
Fine Americana cuisine (salads-burgers-turkey clubs) was served alongside biscuit-y malted, hop-spiced, lemony grapefruit zested, astringently finishing Woodie Gold Pilsner, dry wheat-maize-ensconced, yellow-fruited, Kolsch-styled Endless Summer Light and muskily lemon hop-spiced, caramel toasted, Vienna-styled flagship Amber Lager.
A tad worthier were caramel-roasted, date-fig-soured, black currant-dashed Red Trolley Ale (Strauss’ most popular libation), dried banana-clove-soured, lemon rind-embitteredWindansea Hefeweizen and hazelnut-chestnut-buttered, molasses tea-licked, mocha latte-backed Downtown After Dark Brown Ale.
Nutty coffee-driedStrauss Stout outdid watery black chocolate-y, walnut-tinged, burnt toast-finishingOatmeal Stout. Best buys: dry citric-hopped, pine-soaked, twiggy-bottomed Stargazer IPA and pine needled, crisply hop-frisked, red-orange-fruited Pin Tail Pale Ale.
Spent three ‘daze’ on Bourbon Street having fun, using a High Times Limp Bizkit interview as an excuse to make Louisiana bayou getaway during April, 2000. Disappointingly, despite sucking down copious amounts of beers plus frozen Margaritas and Hurricanes in the Big Easy’s French Quarters with my wife, former college roommate Bob Conley, and his wife, Bonnie, only average brews by mainstays Abita and Dixie were found.
But by 2018, New Orleans gained a small foothold in the beer industry and by 2024 had a dozen breweries.
Loved the alligator stew, seafood, and loose-spirited nature; disliked puke-smelling drunkards. However, if you’re in the French Quarters any time soon, CRESCENT CITY BREWHOUSE supposedly makes fine light-bodied brews.
Following St. Louis Cardinals baseball game, August ’04, headed two blocks from Mississippi River waterfront to red-bricked buildings and cobblestone streets of bustling Laclede’s Landing.
With its gray dual buildings, quaint midsection beer garden and street corner dining area, satisfactory MORGAN STREET BREWERY (closed 2022) offered dry coffee-stained resin-tarred hop-charred Irish Stout; doughy hop-bitten unsweetened tea-likeAltbier; dark-fruited malt-sweetened Pale Ale; mildly bitter-grained Cobblestone Steam Lager; and tangy-fruited lemongrass-strewn summertime lightweight Kristall Weiss.
After perusing Route 66 Brewery, visited SCHLAFLY’S central courtyard for lofty liverwurst sandwich, tasty appetizers, and mediocre beers, August ‘04. Open since ’91, this uptown early 20th century brick structure matches the riverfront properties one-mile east at the Mississippi River. Though I disliked many Schlafly’s brews on site, the bottled selection of ‘Big Beers’ such as Schlafly Reserve Barleywine and Schlafly Bourbon-Barrel Imperial Stout (’07), reviewed in Beer Index, have been extraordinary.
From best to worst: dried-fruited hop-sharp orange peel-embittered American Pale Ale; lemon-dried tea-tobacco-rye-embracedEnglish Mild Ale; coffee-roasted dry-bodiedOatmeal Stout; muted banana-pineapple-clove-absorbed Hefeweizen; caramel-honeyed moderate-hoppedPale Ale; and astringent wheat-cracked corn-dampened foam-soaped American Lager.
Sadly, Schlafly’s pale-lagered bitter-grainedPilsner fell short, Summer Kolsch remained blandly acrid, and diacetyl yellow-fruited Dortumunder was flat. Bottled versions are available locally.
By 2010, Schlafly had a new line of great beer that took ’em nationwide.
Escaped to western gateway port from Illinois, August ’04. First stop, midtown’s ROUTE 66 BREWERY (named after old highway connecting thriving Midwest hubs to California) had few pool tables, large recreational room, well-kept barroom, and interesting ‘50s rebel motifs. But the all-encompassing brewery closed down, 2005.
Impressive Belgian Triple Aleboasted unassuming 10% alcohol charge, dry grape tannins and lemon-orange peel bittering. Soft-hopped lemon-tart Blond Ale; lemon-fizzed berry-ripe Rambling Raspberry Blonde Ale; wheat-husked quince-spiced pale-malted River City Red Ale; tangy berry-fruited, herbal tea-tinged, beechwood-smoked O’ Fallon Gold and nut-roasted espresso-milked Irish Stout served ample backup.
The newest of three Royal Oak brewpubs, 4th and Main restaurant, BASTONE (opened ’02), offered French-styled Belgian food on ground level and former head brewer Sean Brennan’s Belgian-styled ales at downstairs European Industrial setting, August 04.
Exposed pipes, cinderblock walls, widescreen TV’s and fittingly lounge-y exotic music complemented gently spiced warmth of wispy cherry-fronted orange-peach-pear-aided Cognac-like Dubbel Ale, prominent orange-bruised quince-grapefruit-driedSummer Ale, seductive coriander-spiced orange peel-embittered grape-tannic Wit, bitter prickly-hopped lemony mandarin orange-tart Belgian Pale Ale and buttery yellow-fruited wheat-honeyed Continental-styled Pilsner.
By 2005, former Dragonmead brewer Kim Schneider had come aboard. In ’06, quaffed creamy banana split-like Hefeweizen, with its mild vanilla-dipped peach-mango tang opposing hop-embittered bite.
Two blocks from Lily’s Seafood (off Main Street) lies freestanding blue-collar red-bricked column-roofed ROYAL OAK BREWERY (originally perused August ’04). Great bottled Belgian beer selection (Chimay-Corsendonk-Delirium-Lindeman’s-Boon) complemented good on-tap assortment at wood-tabled slate-floored joint.
American food fare (brick oven pizza/ pasta/ sandwiches) included tasty Beer Co. Beef Tips (with blue cheese-horseradish dip) while discounted $4 growler refills were available on Tuesdays.
Tried black cherry-influenced nut-charred espresso-roasted coffee-dried Wanna Stout, spice-hopped citric-tingedRoyal Oak Red Ale, hop-bitten apple-peach-pear-imbued Brewhouse ESB, and diacetyl grapefruit-mellowed Northern Light Pilsner.
Crown jewel: alcohol-burnt Scotch-malted prune-strewn Anniversary Ale #9, with its piney nectar-bruised orange-soured cherry-ripened floral-hop bitterness.
During ’06 stop, tried essential chocolate-roasted earthen-hopped maple-tarred walnut-chestnut-hazelnut-charred Pappy’s Porter and red licorice-like grape-soured fig-dried Belgian-styled Dubbel Trubbel.
Sojourned August, ’06, to industrial northerly Illinois municipality, Rockford, flaunting one of America’s greatest brewpubs, the astonishing CARLYLE BREWING. Located right in the heart of town, this diminutive no-frills Mecca may have only a few booths, tables, and bar chairs (plus a brief pizza-sandwich-snack menu) but its impressive array of beers will impress connoisseurs.
Listed in order of preference, the best fare included slow-sipping malt-caramelized maple-sapped brown-sugaryBlessed Brown (finishing with silken burgundy-brandy-sherry caress), dry piney-fronted hop-embittered hickory-burnt orange-grapefruit-pear-pineapple tropicalia Humulus Lupulus IPA and malt-candied papaya-kiwi-banana-cherry-drenched Belgian Dubbel.
Nearly as great were pecan-wafted toffee-molasses-sweetened banana-breaded clove-spiced Dunkel Weizen, soothingly sweet vanilla ice cream-like dessert peculiarity Vanilla Cream Ale (with its almond-tinged Scotch tingle and fuzzy citric slip), dainty coughdrop-like coriander-lemongrass-hintedTrigeminale, and Humulus’ lighter version, the creamy citric-lined wood-varnished marigold-tinged carrot-asparagus-insinuated Lil’ Loopy.
Though docile black coffee-soured, dark chocolate-chalked, espresso-milked Stout and lazily fruited, chocolate-backed Scottish Ale fell short of perfection, the terrificPilsener bettered nearly anything in mainstream market, bringing buttery honeyed wheat segue to sugary cereal-oats midst, creamed corn blitz and earthen barnyard-hay base.
On the outskirts in Ogden, ROHRBACH BREWING has a log cabin exterior, low-ceilinged right side bar area, left side dining booths, rear brew tanks, and great food prices. Founded in 1991, it is Rochester’s first brewpub.
Visited July ’05, beers were a bit tepid, from soft tea-like Red Wing Red Ale, mediocre sharp-hopped tangerine-lemon-fruited Highland Amber Lager, barrenly red-orange-fruited Scotch Ale, lemon-wedged lime-centered wheat-husked Southwedge Summer Ale, softly-embittered blueberry-prominent Bluebeary, buttery raw-honeyed lemon-aided Hefe-Weizen and dimly cocoa-soured licorice-tinged Sam Patch Porter. But vanilla frosting-scented birch-dried coffee-chocolate-cocoa-fused Vanilla Porter was nice exception.
This brewery has survived since the ’90s – prior to the New Beer Revolution – and the beer recipes have improved.
Across from minor league Frontier Field baseball stadium in centralized High Falls section lied BRU, which opened February ’04 and closed two years hence. In a big industrial building (formerly a button factory) with outdoor deck, back dining, encased brew tanks, rear billiards, and dining booths on State Street side, this near-upscale venue offered appetizers, sandwiches, wraps, and burgers, plus warbled brew selection, July ’05.
On tap, meekly-grained popcorn-like blue collar fodderBig Rack Blonde, diacetyl off-dry banana-sifted clove-spiced Yellow Card Hefeweizen, Cascade hop-embittered orange rind-sharp quince-berry-currant-backed Dugout IPA, bitter hop-fruited blueberry-dousedBruberry Ale and subtly sweet chocolate-smoked Rochester Robust Porter proved to be middling.
SAN DIEGO, CALIFORNIA
ROCHESTER, NEW YORK