I feel old today

Sydney started pre-school today and so I’m feeling a bit old right about now. Mind you, not the my joints creak when I move sort of old and certainly not the I’m going to pop a 4 hour purple pill kind of seriously old. Yet, today Misses Piggles headed off to her first day of school. This means at 3 years of age, I now have 15 more years of school shopping to do. This year it was a princess backpack and Hello Kitty lunchpail. Who knows what it will be in two years when she heads off to school. I’m betting it won’t be a Lost Abbey lunch box. Nope, it’s going to take us a few more years to reach that level of sophisticated marketing for sure. But just so you know, we’re working on it.

It must have been a hell of a day at school for her. I can only imagine what it must be like to be dropped off at school for the first time. Thing is, I killed that brain cell many years ago. That whole Norm theory about weak buffaloes and all. Pretty sure that one ran off the edge when I was like 9. But, today was a great day and I am looking forward to heading home to hear all about it. There will be so much excitement and talk of her new friends. I’m most interested in how lunch went. See today, Sydney had to eat lunch all by herself. And given that no one told her in which order to eat things, I am certain the sandwich was last to go. Mind you, it was probably eaten (she’s a voracious little eater) but I’m sure it went last.

Tonight, I am heading home to fire up the juicer and squeeze fresh daddy lemonade (limes, Reposado, Sugar and Ice). I know it should be a cold beer sort of night but there’s always beer in my life and not enough Tequila. Plus, if you keep poisoning the same brain cells with the same poison, don’t they grow stronger? (The Norm theory of drinking). So tonight, we’re going big. Brit and Tami Antrim are in town and visiting. I’m sure Sydney will make them laugh. Me, I’ll laugh the whole night knowing that my brain cells are getting stronger, my hair thinner, as my waistline expands. Sydney started school today. What on earth has this world come to?

A High Tide has me dehydrated!

It’s the first week of September which means we’re hard at work in the brewery stuffing nearly all of our tanks full of High Tide Fresh Hop IPA. This is the 4th year we have produced High Tide at Port Brewing in San Marcos and it remains one of our best selling seasonal beers for the year. In our first year, we produced one 30 bbl batch of the beer. The next year, we tripled that number and kicked out 90 bbls of the beer. Last year, we jumped up to 210 bbls of production. This year has us scurrying around the brewery to produce 270 bbls of this resiny nectar.

I for one am exhausted as it’s been brutally hot in the brewery this week and my shift in the brewhouse has started at 6AM the last two days. To give you an idea of the production for this beer, we have to go back to August when we contacted Hop Union our purveyor and let them know that we would be needing 1000 lbs of Fresh Centennial hops for this week and another 600 lbs of Fresh Simcoe hops for next week and the dry hopping side of the brew. Most brewers choose to attack the fresh hop brewing schedule with Fresh Hops solely in the boil kettle. Not us. Nope, we choose to beat ourselves up and create scheduling nightmares with not one but two sets of hops and deliveries.

This hasn’t been an issue for us until this year. Typical crop schedules for picking generally allow us to harvest the Centennial Hops about one week sooner than the Simcoe hops and all is well in our world. Except, this year it has been unseasonably warm in Yakima, WA and the Centennial Hops were actually ready last week. This meant that we had to skip the Centennial Flowers this year and sub with Cascade Fresh Flowers. This isn’t a major bummer in my book as Centennial and Cascade share some of the closest properties of Domestic hops in my opinion. And since some of my favorite beers feature these two hops in tandem, something just seems okay about this substitution.

Our Fresh Cascades were picked on Tuesday in the AM and placed into garbage bags (30 lbs each) before being loaded into a refrigerated Semi Trailor and sent from Yakima, WA to San Marcos. The first brew was mashed in by Ryan (working his first of two overnight shifts) at 4 AM on Thursday morning. It’s now 1:30 PM on Friday and we have successfully knocked out (sent to the fermenter) the first 6 batches of beer while # 7 is boiling away under Mike’s watch. My shift ended at noon. Most likely, we’ll be brewing until about 4 AM Saturday morning to get all of these batches in the tanks as quickly as we can.

This is very important for two reasons. First, the fresh hops start degrading and losing moisture the moment they leave the farms. We’re trying to trap as much of this goodness as possible so we brew round the clock as fast as we can to keep them well, uh Fresh! Secondly, I just got an email from Hop Union that Buddy (our intrepid trailer hauling Fresh Hop dude) has left the dock and is scheduled to be here on Monday (yes Labor Day). This means that the beers we’re currently still brewing need to be done fermenting as close to Tuesday as possible so that we can dry hop them with the Fresh Simcoe hops that just recently left Yakima, WA.

So to recap, the Centennials aren’t here as we weren’t ready. The Cascades showed up a day later than we really wanted them too and the Simcoes are already on the road for Dry hopping even though three batches of beer remain and have yet to hit the tank. Well, that pretty much neatly sums it up. Fresh hop brewing is a pain in the ass. Sure, it’s one of our favorite beers around here and you can bet your ass that we’ll drink more than our fair share. But given that we’re making 270 bbls of this beer in less than 48 hours on a 30 bbl system, we won’t be looking for sympathy. More likely just a ride home in two fridays from now when we tap that first keg as we drink away our aches and pains.

(Special thanks to Maureen and Sydney for bringing me lunch today. It was the first time I sat down all day and it felt good- really good).

Friday nights, DUI Checkpoints and .068

When we began the process of acquiring this brewery in San Marcos some 4 years ago, I made a decision to move my family(Maureen was pregnant with Sydney and due in May of 2006) to San Marcos so that I could be closer to the brewery. We found a place that is above Cal State San Marcos University and have lived there since April of 2006. I always thought living near the brewery would be better as I wouldn’t have to drive too far to get home(especially after a couple of after work beers).

Today, I’m not so sure this place we call home is the best place for us to live. Now mind you, I love the Condo complex we live in. The neighbors are great and Sydney has access to a nice playground and pool area so these are the positives. But, the negatives are starting to gain some serious momentum as last night, I had to drive through a DUI Checkpoint on the way home from work for the 4th time since we moved to San Marcos in April 2006! Clearly, owning a brewery, drinking beers on a Friday night and “breezing home” don’t go hand in hand here in San Marcos. At least not, if you live above the University like we do and there is only one way home from the brewery.

Yesterday, my day started in Seattle, WA where I had been doing sales work. The alarm clock went off at 6AM enabling me to make my 8 AM Sales Meeting at Click Wholesale (our Washington state kick ass distribution partner). Sydney, Maureen and I then boarded a flight back to San Diego. After getting situated at home, I dropped down the hill around 4:15 to gather the mail, check on the tasting bar,meet with Mike about the past week and this weeks brewing schedule. I was enjoying a pint of SPA (Summer Pale Ale) at 5ish when Mike indicated that we were having issues with the cold box (it was almost 100F here yesterday in San Marcos) and the compressor on the roof.

So, I spent the next hour baking on the roof trying open our sky lights and getting the compressor to reset. Having successfully reset the cold box and opened the sky lights, I proceeded back to the tasting bar area to relax and grab some water. Baking in the sun trying to work on the unit in pants and a black shirt drained me pretty good.

Once I was able to cool off and relax, I had a Wipeout IPA. It tasted spot on. The next one was equal to the task. It was now about 8 PM and Sage was making the annoucement on his new Bull horn (Thanks Harbor Freight) that it was quitting time and last call. I poured a 1/2 pint of IPA and thought about getting home to my luggage and exhausted road tested family. In passing, I mentioned to Sage that it was about time for the Sheriff’s Department to set up another sweep for DUI. It has been a few months since I had seen one last on my way home. I suppose I was channeling my inner Nostradomus at this point. I actually told him I thought it would be next weekend (Labor Day) but I wouldn’t be surprised to say the least if there was one going on.

I pounded a couple of pints of water and discussed Sage’s company being named to the Forbes Top 25 Entrepeneurs list that was just published (congrats on that btw)! At around 9:30 I decided that it was time to head home to get some rest. I hadn’t had a beer in over an hour and water had been my friend in that time. I proceeded South on Twin Oaks Blvd heading towards my home when I came over the freeway rise and saw the flashing lights and orange cones of the checkpoint. And the thing about these checkpoints, is there is no way to evade them if you’re driving.

So I pointed my car towards the “Safety Zone” and steeled my nerves for what clearly was going to be a choice encounter with the law. In line, I was stopped and approached by an officer and asked for my license and registration. He asked where I had been and why I smelled like beer (“Because I own a brewery called Port Brewing that’s about a 1/2 a block from your Sheriff’s Station was my reply). I was asked to step out of the vehicle and moved to a secondary inspection area.

I submitted to a battery of field tests. I explained to the officer that I had been up since 6 AM, hadn’t eaten anything since 3 PM and given that I was wearing flip flops at the time, not likely to pass many of these “tests.” I also quite confidently felt that I was not over the legal limit and that most of my appearance and field tests results would be plagued by the weariness of the travel I had endured this day. We did the “follow my pen with your eye test.” Next we did the raise your right foot and point your toes to the sky while you count to the 30 one thousands. I made it to 10 one thousands before I had to rest my foot. I proceeded to do the next 20 one thousands reaching 30 one thousands without issue. I switched feet and standing on my right foot managed to break off 30 one thousands without issue.

The tests kept coming. I “got” to walk the line. As the officer stated the process I was supposed to do, I looked down at my feet and felt feelings of fear overcome me. I was now very deep in a battery of tests (any of which could be used against me in court) and my Mickey’s Big Mouth Flip Flops were staring at the officer. I begged indifference to the test in flip flops( seriously how stable can they be) and asked to remove them. The officer agreed and now I was barefoot. “Toes to ankles touching, please take 9 steps on this line and then pivot on one ankle and repeat all the while counting out each step.”

“One, two, three…” as I proceeded to toe the white line of the Ralph’s Grocery parking lot where the test was being administered. I reached 9 pivoted and headed back feeling as if I had done everything right (no one every tells you if you’ve passed this test or that one). At this point, I am certain that the field tests had me being more polluted than the law allows for. I on the other hand felt confidently that I wasn’t drunk. Sure I had beer on my breath and had been drinking but that doesn’t mean I had broken the law.

I was given the chance to take a “preliminary field alcohol test” with the proviso that if I didn’t blow over .08 I would be sent on my merry way. This seemed like the thing to do maintaining that I wasn’t innebriated. The officer prepped the breathalyzer and showed me the calibration of 0.00. I was then told to blow for about 8 seconds into the machine until it beeped. It did. I wasn’t shown the result. I suppose the result didn’t matter as it’s probably used for calibration. After about a 30 second rest, I repeated the process and the resulting meter came back at .068.

I had officially been given a reprieve and instructed that if I crashed on the way home, I could still be cited for DUI. I thanked the officers for their time and climbed back into my car and headed home. Being in the beer business is frought with peril. Getting behind the wheel with beer on the breath happens almost on daily basis. The difficulty is knowing with certainty where you stand relative to the “sobriety scale.” I was put through the paces last night. It was brutal. Sure I had been drinking and the officer was just doing his job. Yet, I felt helpless in that I was completely lucid (albeit wiped out from traveling) and about 3 blocks from my home.

Without a doubt, this was one of those wake up calls. Last night was not a heavy night of drinking by any stretch of the imagination. And yet, I found myself being asked to step out of a vehicle in a grocery store parking lot so I could walk the line. Though I never saw the report that the officer was working on, I am left to conclude that these tests are difficult to perform even with a beer and a half in your system. I suppose that’s the point, they’re not supposed to be easy to pass. That being said, I am left to conclude that I was probably one of a handfull of people who were plucked from their vehicles last night who performed all the tests and were let go. I slept next to Maureen last night and Sydney jumped on my head this morning @ 6:30 AM which is the way Saturday’s are supposed to be even if Friday nights, DUI Checkpoints and .068 stand between me and getting home.

Tomme’s edit: (this is from a press release the day after) It’s amazing that with all the effort that was put into this Checkpoint, no one was found arrested for DUI on this evening.

SYNOPSIS:
On Friday evening 08/28/2009, the San Marcos Sheriff’s Traffic Division, with cooperation from the North County Law Enforcement
Traffic Safety Council, conducted a Driving Under the Influence checkpoint at 300 South Twin Oaks Valley Road in the City of San
Marcos. This detail is part of the on-going effort by the California Office of Traffic Safety, the City of San Marcos and the Sheriff’s Traffic
Division to reduce the number of drunken driving traffic collisions and related incidents. The checkpoint was staffed by San Marcos
deputies, Senior Volunteers, Probation Department and members of the North County Law Enforcement Traffic Safety Council.
MISSION: The purpose of the operation was to raise awareness, identify and arrest drunk drivers, and allow for a safer driving
environment within the City of San Marcos. Enforcement of other California Vehicle Codes relating to seat belt violations along with
any other alcohol related or law violations.

2003 vehicles passed through the checkpoint. 525 were inspected.
There were no drivers found to be intoxicated.
7 traffic citations were issued.
2 arrests for drug possession
8 vehicles were stored due to various license and registration violations.

Lost Abbey is “Beer Country”

CNN.com/travel has a story today on how craft beer, like wine, is now a travel destination. Lost Abbey is one of the breweries featured. From the article:

…while “all of California could be considered the state from which the innovators of craft beer came, San Diego specifically grabbed the golden ring from the merry go round and ran with it,” said Matt Simpson, a craft beer consultant.

So when you’re talking San Diego-style beer, for most beer geeks you’re talking about The Lost Abbey. “The most notable guy right now is Tomme Arthur at Lost Abbey. He was one of the early adventurous brewers in Southern California,” beer tasting expert Mosher said.

Known for Belgian-style beers and a “flavor first” philosophy, beer expert Beaumont said “they’re doing some really innovative, interesting stuff in terms of barrel aging and unusual fermentations, beyond basic brewers yeast.”

You can read the rest of the article here:
» Raise a glass to ‘beer country’ (via CNN.com)

Cooks Confab Wrap Up

Last night I had the great pleasure of attending the Cook’s Confab Beer event at Stingaree Restaurant and Bar in Downtown San Diego. The Cook’s Confab is a collection of local chefs (who happen to be incredibly talented) and work for some of the best restaurants in San Diego. They hold quarterly themed events and make outrageous food. The event last night featured each chef teaming up with a local brewer(y) to pair courses and beers. The beers were amazing. The food was exceptional and the ambiance of a rooftop in downtown San Diego at night in August couldn’t be beat.

Chef Andrew Spurgin (l) works and Tomme (r) tests the pork belly
Chef Andrew Spurgin (l) works while Tomme (r) tests the pork belly (again)

Lost Abbey was represented last night and we were flanked on either side by Brian Stinnott of 1500 Oceanaire and Andrew Spurgin of Water’s Fine Catering. Brian chose to pair a Duck Sausage with our Cuvee de Tomme while Andrew spent 4 days working on his Pork Belly to match the strength of the Cuvee. Both of these plates were home runs and it was a privilege to work with these guys.

Other participants last night included Stone, AleSmith, Ballast Point, Green Flash and Lightning Brewery. There were over 250 people in attendance and most seemed incredibly pleased by what they tasted. I was overwhelmed by the support of the cooking community and was pleased to meet some very influential owners and bar managers.

We at the Lost Abbey would very much like to make inroads on wine lists and finer dining establishments. Events like this go a long ways to showcase our beers to a wide range of consumers and potential markets. I spoke briefly with many of the chefs and asked them to consider an event with local beer to be added to the calendar once a year. It’s the sort of thing that we as brewers need to support and lend a helping hand to.

Last night was a permagrin night. There was so much to be thankful for. Considering the event took place about 4 blocks from where I got my start as a craft brewer, it was great to be back home. To me, last night was a seminal moment- a turn the page sort of place in time. We got the best chefs in San Diego to circle the wagons and fire up the grills. It was an all time night for our beers for sure.

Thanks to the Cook’s Confab and all the people at Stingaree who put on a great show last night. Too bad the Padres lost. Downtown would have been that much more electric.

Christmas in July

Tomme & Santa
Tomme & Santa
Here in San Diego, even when it’s supposed to be Christmas time, it rarely truly feels like Christmas.  In December each year, other parts of the country, throw on their best Christmas sweaters and sing about how the “weather outside is frightful.”  Us, we head for the beach and roast Marshmallows (not Chestnuts) by a bonfire.  Yet, each year we at Port Brewing and The Lost Abbey do our part to support seasonal beers with the production of not one but two Christmas beers- Santa’s Little Helper and Gift of the Magi.

Last August when we produced the 2008 Santa’s Little Helper Imperial Stout, we put a plan in motion to age a portion of the batch in Bourbon Barrels for a Christmas in July promotion that I wanted to do at the brewery.  Last weekend, we had another kick ass event at the brewery (thanks to all of our volunteers who supported us)!  There were great new beers in bottles and on tap (including the first release of Duck Duck Gooze).  Chef Vince of course whipped up some amazing pizzas and The Professors sounded as tight as they could in a brewery environment.  Santa Claus even paid us a visit.  All told, it was a great event for the patrons of Lost Abbey.

But what truly made the event memorable was the overwhelming support that we received for Toys for Tots.  As part of our Christmas in July promotion, we asked attendees to bring one unwrapped toy (valued at $15) in exchange for entrance to the party.   I must say that I was blown away by the generosity of our people and clearly they understand that together we can make a difference.  We raised over $10,000 worth of new toys from this event.  Those who didn’t bring toys were asked for a cash donation and $1,500 was sent to the Toys For Tots Foundation as well.

It gave me goose bumps on Saturday night to stand next to all the great toys that we collected.  It meant an awful lot to me that we were able to take something (like beer with the associated stigmas) and do great work for kids.

Just a few of the bins of toys
Just a few of the bins of donated toys

I know that beer and children can be very taboo in our society but if you look at what we accomplished this weekend, I know this is not always the case.  Personally, this was an incredibly gratifying and rewarding day.  Many children will need help in order to celebrate Christmas this year.  Knowing that our beer brought so many people together for this cause is an exceptional feeling.

So, to everyone who was there on Saturday and gave a little bit to help brighten the Christmas morning of so many children, I say thank you!  Christmas in July has landed here at Port Brewing and The Lost Abbey and will remain on our calendars each year from here on out.