Visited beautiful village of Scottsdale January ’05, stopping in plaza strip sited ZONA BREWING COMPANY (formerly Cowboy Brewing) and northerly Old West outpost PINNACLE PEAK. Zona, one of the Canyon State’s finest brewpubs, featured outdoor picnic area, spacious indoor dining, centralized bar, and plush billiards room. But the brewery ceased operations a few years hence.
Brewer Ryan Ashley’s antique beer can collection lined shelves at bar and pool room with brew tanks stationed at the rear.
Better fare for experienced tastes included honey-dipped sugar-candied orange-bruised Dubbel Trouble and tangy orange-ripened malt-spruced hop-deepened India Pale Ale.
Only spent few hours in sylvan Southern charmer, Savannah, April ‘04, but sampled soft-toned entries by MOON RIVER BREWING. Opened in 1999 (and closed June ’24), the centrally located tan building once housed a city hotel.
Briskly herbal-hopped wheat-backed Moon Light, lemon-spiced German-styled Savannah Fest, pungent green tea-like Ogeechee Amber Ale and excellent mocha-sweet coffee-roasted Bomb Dry Stout hit the spot before long journey back to Jersey.
While on hiatus at brother-in-law (and ex-Connecticut beer distributor) Rob Neuner’s Gulf Coast summer retreat in Naples during November ‘08, plowed local Dunedin Pipers Pale Ale while relaxing at nearby Sanibel Island and Siesta Key beaches with wife and kids.
100 miles north of Naples in strip mall-lined Gulf Gate section of Sarasota lied cozy restaurant-sportsbar, SARASOTA BREWING COMPANY (open 1989 and closed Memorial Day 2022 due to kitchen fire).
Windowed silver brew kettles greeted customers to stone-walled wood-sided low-ceilinged pub, where multiple TV’s, sports banners, and beer mugs adorn interior. Left bar opposes right dining area behind separate smaller center bar with private balcony above. A stone hearth added warmth. Guest tap beers included Guinness, Lagunitas, Sierra Nevada, and Lost Coast brews. Besides decent homemade root beer, vats contained six average-to-good selections.
Quaffed light Saaz-hopped citric-sweet floral-tinged Sarasota Gold and brisk lemon-zipped coriander-spiced acerbity Coriander Wheat with Cobb Salad and mushroom soup while Sunday NFL games started.
After lunch, imbibed musty lemon-bruised grass-hopped Old Prague Pilsner (boasting phenol alcohol pungency), diacetyl-laden caramel-coated orange-dried hop-embitteredSequoia Amber Lager and figgy prune-soured red-fruited dark-spiced Sunset Red (subsumed by dankly raw honeyed malts). For dessert, tried licorice-laced fig-dried cherry-pureed coffee-burnt Midnight Pass Porter.
On the way out, discovered Sarasota-based Norman’s Liquors, the best import-microbrew store in area. Sorry I couldn’t go one-hour north to TAMPA BAY BREWING COMPANY in Ybor City’s historic district, which is reminiscent of New Orleans’ Bourbon Street with its bohemian attitude and snug balcony.
The 1849 Gold Rush, 1906 earthquake, and 1967 Summer of Love, along with renovated Victorian houses and seductive skyscraper architecture, provide only an inkling of this Bay Area’s boomtown frontier history. A veritable bohemian delight first visited with wife, Karen, June ’01, its splendid Golden Gate Park can only be topped by Stinson Beach, a tropical paradise serving as a hippie haven body surfers relish. Windy Fisherman’s Wharf on north pier had recommended JACK’S AT THE CANNERY, which featured 110 different tap beers, including several Gordon Biersch, Golden Gate, and Humboldt brews.
At Haight-Ashbury section, bought excellent Lagunitas Bug Town and Imperial stouts, several excellent Stone brews, and superb Arrogant Bastard Ale.
Besides traveling to Napa Valley to sample various wine vineyards, spent Sausalito summer night at bayside Mexican joint Margaritaville to quaff Mad River John Barleycorn Barleywines.
The next evening brought dinner at San Rafael’s now-defunct WILLOW WOOD-FIRED PIZZA & BREWERY to try brewpubs’ wonderfulBad Ass Ale and several porter-stout samples. To the South along America’s most beautiful oceanside road, Route 1A, I found the dismal Carmel Wheat in Monterey and cracked open a resilient Steelhead Extra Stout and equally solid Steelhead Pale Ale somewhere near Big Sur.
I promise to discover San Francisco’s brewpub scene soon. In the meantime, enjoy 21ST AMENDMENT BREWERY, which has a great reputation.
Check Beer Index for reviews on bottled selection.
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.
