We have a returning guest, now at a new brewery. We welcome Dr. Bill Sysak back on the show. The last time we had Dr. Bill on the show, he was with Stone Brewing and he was on to talk about the SDSU Business of Craft Beer program. Since then Bill has left Stone and started up Wild Barrel Brewing along with his head brewer Bill Sobieski, business partner Chis White, and another silent business partner.
We will be drinking through the entire lineup of beers, so get out your notepads if you haven’t made it up to Wild Barrel yet. While we are drinking his beers, we do talk a little about what the beers at Wild Barrel are meant to be and what purpose they serve to consumers. We then get into the Nitro beer talk, is it something good or bad for the beer? Even though Dr. Bill has been on the show before, we still wanted to hear what his history was with craft beer. When we get to their hazy IPA, of course, we have to talk about the haze craze. We continue the conversation with their other IPAs and find the different styles they do for all the different palate out there.
After a break, we come back with more beers. We are drinking their San Diego Vice series of beers. We talk a lot about the base beer vs. the fruited varients. At some point, there is a break in the beers getting to the table, so we move into the equipment that Wild Barrel purchased. We get more beer and then Brian wonders how Dr. Bill “started the bottle share.” We continue with the Vice beers and get into a conversation about how well or poorly breweries add adjuncts into their beers. We get into the homestretch and drink their stouts. Before the news, we get into their statistics of the brewhouse. We also open up some listener beers.
In the News
- The Brewers Association announced that founder and past president Charlie Papazian will exit the BA on January 23, 2019. That day is also his 70th birthday and will mark 40 years building the craft brewing community. Find more here.
- Booze Brothers Brewing to debut Owl Farm brand. Owl Farm is a project that has been in the works for the past two years and offers a constantly rotating line of fermented beverages that are less traditional than the beers sold under the Booze Brothers name.
- Peachy Monkey – 6.4% – Peach Brett Ale
- Gin Gose – 4.5% – Gin inspired Gose (berries, coriander, lemon peel & dill)
- Blackberry Cruiser – 5.6% – Blackberry Lemon Ale
- Future brewery alert! KO Underground is located at 1320 Fifth Avenue – the restaurant and bar are currently open Wednesday through Saturday from 12 PM – 10 PM, and Sundays from 12 PM – 5 PM. They’re installing a 7bbl brewhouse with one 7bbl fermenter, and one 7bbl bright tank that will be used by owner/head brewer Erick Villar to produce rustic Saisons and varieties of hoppy ales. Grand opening when the beer is ready.
- New Cidery Alert! Bivouac Ciderworks becomes the first cidery in North Park! Located at 3986 30th Street they will focus on dryer ciders and also offer food and cocktails.
- We will talk more about the water issues caused by Constellation Brands in Mexicali and the opening of Ballast Point in Disney Land next week.
I Do Declare!
Thank you, The Perfect Pour, Colin Salmon, Ken Lierman, Chris Bush, Tony Bagz, Tom Keliinoi, Nick Shields, Ryan DeBusk, West Coaster, Dave V, Roger Smith, Captain Eli, Craftbeeray, Vance Arthurs, Bill Benzel, Alana Gomez, Patrick Zacharias, Greg Nagel, Neil Halpin, John Allegretti, Scott Schmalbach, Brian Goold, Matt Landes, Cyrus B, Ben, Hoppy Craftsmen Podcast, Rock Out Scholarship Fund (Shawn Coady), Gwynntelligence (Padres Jagoff), Carlos Lee, Liz Bauer, James Ramsay, and NEW! Christa Mitchell.
This episode was recorded live at Wild Barrel Brewing.
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