No worries for those who love West Coast IPAs. Unlike the palate wreckers of yesteryear, Horne NEIPA was a crushable, refreshing beer, balanced and flavorful. Brewed with Galaxy, Centennial and Mosaic hops, Horne NEIPA was full of tropical flavor but with a dialed back bitterness. “Historically beers exist because somebody did something great, and owe it to them to recreate and replicate the styles,” Fletcher said.įor IPA lovers, South O offers a number of beers but our team favorite was Horne NEIPA. Malo, brewed with floor-malted Bohemian and Munich malts, received our highest praise - a Shawshank beer. These were as good of beers as we’ve been lucky enough to enjoy in our years of brewery touring and podcasting. Malo Czech Pilsner and Horne New England IPA. Two beers, in particular, stole the show: St. We have attended soft openings and grand openings and chosen not to comment on the beers knowing that brewers are still figuring out brewing at scale in the early days. Photo courtesy of Jeff SpanierĮvery beer we sampled, which is to say all the beer, proved excellent. Other beers, such as Graves House West Coast IPA and Beach Club Blonde are named after iconic Oceanside landmarks or neighborhoods. Many of their beers are named after streets in the community around them. Another, Ditmar, an Australian Sparkling Ale weighing in at a light 3.6%. One twist, a porter ale, Tremont, inspired by Turkish Delight. Bringing in Fletcher as head brewer helped them scale up production, fine-tune recipes and add some new beers to their menu.įletcher shares the founder’s vision of serving true-to-style beers with a few twists available. The story’s an intriguing one and can be heard in its entirety on our podcast, but none of it would matter if the beers were not up to San Diegan standards. Just blocks from their own homes–and the neighbors who had been enjoying a lot of free beer–they built a brewery honoring South O. When the opportunity to open up in the iconic Oceanside College of Beauty building came along, they took it. We could be a real brewery’…and the next day we woke up and asked, ‘Are we still doing this?’” “One night you have too many and you end up thinking we could run a business doing this.” Whitehead interjected, “We thought, ‘Sure we could do this. “Well, you know how this goes,” Steinmetz continued. They were homebrewing in Whitehead’s garage which allowed them to experiment and rework recipes.
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