NORTH PARK BREWERS--San Diego natives Eric O’Connor (left) with Dennis O’Connor (no relation) at Thorn St. Brewery. Not pictured is Thorn Street Brewery business partner Dan Carrico. |
PART TWO--North
Park’s Thorn St. Brewery (TSB) created their first beer, 11th Hole Pale Ale, in
November 2012 on a 7-BBL system, and they have been steadily increasing
production ever since. Recently they added a 10-BBL fermentation tank, and
they’re set to replace three 7-BBL fermenters with two 15-BBL vessels soon.
Brewer Eric O’Connor told
WC that the company is widening distribution by bringing beer to the beaches
(Pizza Port Ocean Beach and Fred’s Mexican Cafe [PB]), as well as out east to
Brody’s in Jamul and Main Tap Tavern in El Cajon.
They’ll soon be competing
at the World Beer Cup in Denver with four beers: Golden Hills Pils, The Menace
IIPA, Relay IPA, and Dark Tsar Russian Imperial Stout.
Back home, in North Park
(just west of 32nd St.) lots of beer is
aging. Four whiskey barrels are currently housing Dark Tsar Russian Imperial
Stout (some of which was kegged and tapped at the beginning of March), another
two whiskey barrels are holding a Belgian quad, and the last two whiskey
barrels have an imperial stout infused with vanilla and specially-roasted dark,
oily coffee beans from Santos Coffee House right across the street. TSB has
also added a couple more wine barrels for a sour program; an American strong
ale just went in last week.
Another project in the
works involves crowd-sourced hop growing. The brewery is planning to provide
hop rhizomes and care instructions for local customers so that by the fall of
2015 the harvest will be large enough to brew a 7-barrel “92104″ fresh-hop beer, with a portion of sales going to local charities.
Participating hop growers will also get discounts on beer.
More activities at TSB
include a kids-eat-free from food trucks promo from 5-8 p.m. on Tuesdays
(followed by movie night at 8 p.m.), trivia on Wednesdays, new beer releases on
Thursdays, and a monthly Sunday brunch featuring local restaurants. The first
brunch is scheduled for Sunday, April 6 with Carnitas’ Snack Shack—By
Ryan Lamb, Executive Editor, West Coaster and author of the magazine’s “What’s
Brewing” Series.
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