Green Flash, Stouts and St. Paddy’s Day!
Hello San Diego Beer Fans!
I am glad to back in sunny San Diego and the land of hoppy beers! Our European beer tour was fantastic with many great stops including Malheur, Rodenbach, Westvleteren, La Trappe/Konigshoeven and the tiny De Molen brewery in Holland. I even managed to carry back two new 3 liter glasses for the pub from Malheur and La Trappe. Everyone from the trip will be back in town tonight, some even coming straight to the pub from the airport this afternoon.
Double Trouble
And to greet them this evening will be our double double IPA cask night with Green Flash featuring Imperial IPA and Palate Wrecker both tapped at 5 pm. We will also be debuting the new Green Flash/Elysian collaboration Red Queen Saison on tap and we will have Double Stout and West Coast IPA also on tap. Head brewer Chuck Silva will be joining us to have a few beers and tell us about his latest collaboration with St. Feuillien that he brewed earlier this week in Belgium.
Also on the draft board you can find two Karl Strauss beers – To the 9’s double IPA and the 21st Anniversary Ale, which is a barrel aged, Belgian-styled beer made with old vine Zinfandel grapes. Blind Pig IPA is back on tap, Alpine’s delicious Duet IPA is still flowing and for big beer fans, we have the Alaskan Barleywine and Full Sail Slip Knot Imperial IPA.
Stouts and St. Paddy’s
Friday the 12th we start a week long celebration of the stout style of beer. We have the Green Flash Double Stout and Port Brewing Santa’s Little Helper Imperial Stout on tap right now. I also have kegs of Bear Republic Big Bear Black Stout, Avery Out Of Bounds Stout, Victory Storm King Stout, AleSmith Speedway Stout, Lost Abbey Serpent Stout, Guinness, O’Hara Irish Stout, Murphy’s Irish Stout, Carlsbad’s Port Truck Stout, North Coast Old Rasputin, Ballast Point Sextant Stout, Mikkeller Beer Geek Breakfast and Alpine Captain Stout coming between now and St. Patrick’s Day on the 17th. Don’t expect them all to be on at once, but we should have 4-5 on tap every day for the next week. So any day this weekend – Friday – Saturday or Sunday – look for great stouts on tap.
Next week is of course St. Patrick’s day on Wednesday the 17th. We will have the obligatory Guinness and Harp on tap along with Alpine McIlhenney’s Irish Red and lots of great stouts! We will have casks of Alpine Duet IPA and Captain Stout on tap at 5 pm. The kitchen will be cranking out Corned Beef and Cabbage, corned beef sandwiches, Guinness Bacon burgers and Irish stew all day long. If you want to avoid the big crowds, late afternoon (3-5 pm) and after 9 pm are your best bets for coming by. The pub is always a fun place to have a beer on St. Patrick’s and everyone is in a festive mood. The pub will be open late – expect last call just after midnight.
The following day, Thursday the 18th, we get back to normal with a cask of Alpine Pure Hoppiness at 5 pm. Friday the 19th we will host an evening of beers from St. Peter’s Brewery in Suffolk, England. These beers are packaged in distinctive green 500 ml bottles. We will have the IPA, Golden Ale, Cream Stout, Porter and our new gluten-free beer, the Sorghum Ale. The friendly sales rep, Xavier, will be on hand to answer questions and sample us on the beers. The entire line-up is great, especially the two dark beers.
Saturday the 20th we will have a night of triple IPAs starting at 5 pm – very hoppy beers over 10% alcohol. We will have at least five on tap, hopefully even a few more. We will have beers named for the number of hops used, a mathematical function, an Indian King, an ancient philosopher and a hop dessert. Check the events board at the pub next week for the latest additions to the line-up.
Beer and Cheese Please
Our Spring Beer and Cheese pairing classes with Taste Artisan Cheese shop will be Sunday, April 18th at O’Brien’s and Wednesday, April 21st at Taste in Hillcrest. Both classes will start at 6:30 pm and last a little over 90 minutes. Class cost is $40 and you can sign up at the pub (cash only please) or at Taste – you can find them on our Friends page on the website – www.obrienspub.net. We have not yet set the pairings for these classes and we are holding a drawing to invite a lucky attendee and a guest to help us through the grueling work of pairing beer and cheese for the class. If you sign up for either class before March 15th, you will be entered in the drawing to spend hours eating and sampling with us to determine the final line-up for the class. It is dirty work, but someone has to do it.
Belgian Fest and Malheur
The Belgian Beer Party will be held Saturday, March 27th at Pizza Port Carlsbad in two sessions – 10 am to 4 pm and 5 pm to 11 pm with both sessions having identical beer lists and quantities. There will be more than 100 Belgian and Belgian-style beers available across many styles and from several different countries. Tickets are $40 and can be bought at www.ticketderby.com – first session can be found at: http://ticketderby.com/innerindex.php?eventid=2265 and the second session can be found at: http://ticketderby.com/innerindex.php?eventid=2266. Only a limited number of tickets are available for each session and last year both sessions sold out in advance, so don’t delay.
We have tentatively set Thursday, March 25th as the date for our Malheur Draft night. We are hosting the national draft launch party at O’Brien’s for Malheur 10 and Malheur 12. I will have our new giant Malheur glass there and this will be a great evening of celebrating two of my favorite Belgian beers. We will also have the Brut and Dark Brut in the bottle and I am working on a cheese plate to serve that night that will pair with the beers. The date is subject to change since the kegs have not cleared customs yet in the USA. I will keep you posted, but for now, look for the beers to be on tap at 5 pm on Thursday the 25th. I plan to keep both of the beers on tap for at least a full week, so if you can’t make it by on the launch night, we will have it on tap all weekend. And we will be tapping several other Belgian beers in honor of the Belgian Beer Party.
That is your good beer news for now. We’ll see you soon for a great dark beer. Cheers, Tom