In Episode 57, we interview a few brewers that have a lot of experience in San Diego craft beer. We talk with Tom Garcia the owner and brewmaster for Offbeat Brewing Company and Brandon Uhl their head brewer. Both of these two have quite a resume and you’ll find out how hard they work to brew you beer.
As usual we start with asking Tom about his start in brewing and how the brewery came to be. That leads into how he met Brandon and how this team of brewers came together. You’ll learn how “brewing the hard way” is not some marketing term for this brewery due to their brewing system. It is quite amazing how experience can help these brewers brew very clear and very solid beers with a process that is the exact opposite of automated. We also talk a little about how being in Escondido is different from being in another area of San Diego.
We take a short beer break and come back and talk about their first beer, Bear Arms Brown. Speaking of the names of the beers, we wonder where their naming comes from. With a name like Offbeat, I guess it makes sense to create some interesting names. Oh ya, and there’s a mural on the wall that you have to see in person. We continue to talk about the brown ale and the process of how it is brewed which is different from many breweries. We also continue the conversation about being in Escondido, close to Stone, hurts or helps their business.
After another beer break we talk yeast. Offbeat likes using White Labs 007…Yeast! White Labs Yeast! Sorry for the bad Bond joke. Brian talks about how he believes will improve his homebrew and how that relates to pros. We then ask Brandon and Tom about what their thoughts are on the San Diego beer scene. Can We then get to listener questions.
David Lotz – Why don’t you brew properly in 4/4 time, why must we drink in the random offbeats?
Paul McGuire – sdhopaddict (Web page) – Do you guys feel you are different enough from Stone that you don’t think there’s anything wrong with being close to them?
Questions I do not know who asked them – Do you plan on brewing a stout consistently? Why do you use peppercorns in your IPA?
I Do Declare!
Thank you The Perfect Pour, Colin Salmon, Tait Campbell, Ken Lierman, Amy (and Rudy) Pollorena, and Chris Bush!
We talk about our past week (or so) of drinking.
Where to find our guests:
This episode was recorded at Offbeat Brewing.
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