Meet Michelle B!

Michelle

When I first started to interview Michelle, she would only answer my questions with questions. I asked her “How are you doing today” and she would reply with “Do you enjoy watching paint dry?”. This went on for about an hour, I kept asking different questions and she kept asking me if I enjoyed watching paint dry. After downing two Hop 15’s, I decided I would answer her question… “No, Michelle, I don’t enjoy watching paint dry”. She responded with “Good, you’ve passed the test, now we may begin the interview”. Then she  impersonated Shang Tsung from the movie Mortal Kombat and yelled “It Has Begun!”. CLICK HERE if you don’t know what I mean.

1. What is your go-to Karaoke song and would you sing it for us? 
The ancient art of Kara-oke is truly my favorite thing to do on a daily basis. I love to sing anything written by the great and wonderfully talented Michael Bolton. Yes, I think think we should have a Lost Abbey Karaoke night!

2. Who would you be in the “Game of Thrones” universe? (and don’t say a dragon, everyone wants to be a dragon)
Game of Thrones isn’t my cup of tea. I prefer Antiques Road Show

3. What’s your hidden talent? (Follow up question: Why do you hide it?)
I love knitting outfits for my cats while watching Antiques Road Show. I’ve kept this a secret because I know everyone would hit me up for my awesome cat active-wear.

4. If you had to choose one celebrity to record your voicemail message, who would it be? 
Definitely Will Ferrell as Harry Carey

5. Word around the brewery is you are really into video games, if you created a Lost Abbey video game, who would be the hero? (Tomme wants to be the Final Boss, so you can’t pick him)
Without a doubt in my mind…. Kevin Hopkins is the hero of the Lost Abbey Video Game –  (this question was brought to you by Kevin Hopkins Publishing… Check out their newest cookbook “To Serve Man”)

6. What CD is in your car right now?
This new band that is pretty awesome named Dead Feather Moon

7. If we bought you a “Soda Stream” for Christmas (btw: we’re not planning on it), what would be the first drink you’d make? 
I did get a soda stream for Christmas 2 years ago and the first soda I made was root beer!

Video: Making 10 Commandments Ale

As part of our continuing video series, we’re proud to present the making of 10 Commandments (or 10C as we like to call it), our Belgian-style dark farmhouse ale. Brewed with caramelized raisins, rosemary and honey, and finished with the wild yeast, brettanomyces, it’s one of our favorites both to make and consume. We hope you like it too. Enjoy!

2010 Angel’s Share Grand Cru

When we opened our doors back in May of 2006 we knew barrel aged beers and blending of barrels was going to be a big part of our long term strategy. We built a dedicated barrel room for aging our beers and invoked the expression “In Illa Nos Fides” above the threshold for the room.

Awaiting Angels on High
Awaiting Angels on High

A modest 100 bourbon, brandy and wine barrels were procured as we set out to build one of the largest barrel programs in this country. During the four years, our barrels have been the source of enormous success and experimental failures as well.

It’s one of the hallmarks of using wood for brewing purposes. There is a certain lack of control within the process. It certainly appeals to us which is why today our barrel program has expanded (with a new warehouse) to over 600 barrels full of beer.

Stepping into the corridors of our barrels is a trip down memory lane. The original 8 barrels which I used back in Solana Beach in the late 90’s and much of the 2000’s to age and bugger up beers are still with us today. They may not make the same epic batches that they used to kick out but Nostalgia is a powerful tool and I love that they are still a part of our makeup. Every so often, we find barrels that have been misplaced literally in a Lost and Found sort of way. Other times, we have barrels that we squirrel away for “what if” type discoveries.

This process of stashing barrels started back in November of 2006 when it came time to release our first batch of Brandy Barrel Aged Angel’s Share. The original barreling produced 11 oak barrels of beer. When we went to package the beer, I decided that we should keep one of the 11 behind to see what extended aging would do for the evolutionary aspects of the beer. And for the past four years, Brandy Barrel # 184 has been in our warehouse since we originally loaded it in March of 2006! During this time, we would sample small portions of the beer to see what longer contact times with the wood might produce. It’s been a fun experiment.

Yesterday, we emptied barrel #184 and married it with 5 other barrels of Angel’s Share producing batch #1 of Angel’s Share Grand Cru. This promises to be one of the best batches of beer we have ever blended here at The Lost Abbey. Besides the original barrel which spent nearly four years in the oak, we also have an original barrel from the 2007 Bourbon Angel’s Share (never released in bottle form). To this, we also have added three barrels from our newest 2009 Brandy Angel’s Share release. One of these barrels (#292) even featured the addition of Cabernet Franc Grapes last fall adding a very nice layer of sweetness as the grapes did not ferment in the barrel. The 6th and final barrel in the blend is barrel #375 from our impending Bourbon Barrel 2010 Release scheduled for March of this year. It was brought to the blend to give it some fire and ice if you will. The new, raw spirited Bourbon character, produced the fire with the Vanilla and caramel notes bringing the “ice” and smoothness to the blend.

This has the potential to go down as one of the smoothest batches of Angel’s Share we have bottled. It’s an epic blend of about 250-300 gallons of some of our best barrels. Those of you who renewed as Patron Sinners will see this in your first shipment of beer. All told we’re expecting between 150-200 cases if this beer to jump into the bottle tomorrow. It will head across the street and into our new hot box. If all goes well, it will go on sale on February 13th along with 2010 Red Poppy batch we’re bottling on Monday… see you then?

ps- We didn’t start numbering the individual barrels until 2008. This may help explain why one of our original 100 barrels is labeled as barrel #184 and the 2007 Bourbon Angel’s Share is from barrel #117.

Typical Saturday at The Lost Abbey

It’s a Saturday in January which means there’s snow on the ground in most of the country, NFL playoffs on the TV and a bunch of people enjoying our tasting room at Port Brewing. In case you haven’t visited us in a while you may not know that Saturdays have turned into quite the place to be. Bus load after bus load of beer thirsty zymurgists(well, not all of them) have descended on our building yet again. It’s pretty cool. And they all seem to enjoy the changes we made to the tasting room to accommodate more patrons.

Across the bar from me, there’s a table of 8 discussing the merits of Bourbon Barrel Aged Santa’s Little Helper from this past Christmas in July. They’re wondering out loud (or loud enough that I can hear them), whether the next batch scheduled for July 24th of this year (announcement forthcoming) will be better. Off the record (and no I haven’t tasted it yet) I think it will be. Given how stupid good the current batch of Santa’s Little Helper on tap tastes, I can only imagine how naughty but nice that party is going to be.

This past week,Sage and I had lunch at Churchill’s to discuss the beer calendar and release schedule for the first half of 2010. It’s not my job to steal his thunder but I thought I would lay out what is in the works. Check back to the website for the exact schedule and bottle limits in the not so distant future. As many of you already know, next Saturday we’re releasing the latest installment of Brandy Angel’s Share. This will be the 2009 Vintage as there is another release slated for later this year.

The 2009 Vintage marks the transition to our new 375 ml bottle shape that was produced for us, Russian River and North Coast Brewing. It’s very cool and I for one am excited as it means for the first time we’ll be able to send more of this sized bottled beer out into the market. The first bottling run went very well as 800 cases were produced. Labels arrive on Monday and it heads out to market at the end of this week.

In February, we’re targeting the 2010 release of Red Poppy Ale. This years batch promises to be as great if not better than the one we released in 2009. As we get more familiar with this beer, we can make subtle changes in the blend allowing the different barrel flavors to shine through. On release day, we’re also going to preview a draft keg of Framboise de Amarosa. This is a barrel aged raspberry beer that has been aging in our distribution warehouse since last summer. In July, we had farm fresh raspberries delivered to our brewery and they went directly into all manners of barrels. And because it didn’t have enough Raspberry character, we added more fruit to the barrels in November.

Since we seem to be focusing on fruit beers, we should mention that sometime in the spring, we plan on releasing a batch of Veritas 005 (In Veritas Vino). I’m sure that some of you are probably in possession of bottles of Veritas 004 and Veritas 006. But what about batch 005 you’re wondering. Well, in the spirit of the Veritas series and experimentation, we only produced 6 cases of the original batch of Veritas 005 (featuring native Southern California Grapes as the fruit). That batch was a success so last fall, we sourced some Cabernet Franc grapes from Temecula in hopes of making Veritas 005 a reality on a larger scale. We can’t say when it will be ready or when it will be released but we know it will jump into the bottle in the next month or two.

Lastly we have a batch of Amazing Grace that has been slumbering away in French Oak barrels for almost a year now. Many of you might have missed the original batch of Amazing Grace as we didn’t produce a ton of it in 2007 for the initial release. Seemingly, we have 6-8 oak barrels worth of beer that we’ll get ready for sale at some point this spring so stay tuned.

A little housekeeping before I go as well. First, Santa heard my cries and decided to bring me a new hood and wire unit for our bottling line. This means that in March, we expect to be ready to increase the output of our Lost Abbey bottles. It’s been a long time coming. Currently the guys have to bust ass to make 18 bottles of beer an hour. The new unit will do 50 per minute. And they say I’m a slave driver…

They also finished our new cold box over the holiday break and next week I hear my new hot box will even be ready. This is a good thing. We’re getting ready to package Serpent’s Stout and it will be nice to be able to get that beer up to temp quickly. And given how much Serpent’s we made this year, it will be nice to see bottles everywhere. We’re also holding back a significant volume for Bourbon Barrel Aging. Look for this to be released later this year.

We’re opening the doors next Saturday for our first release since July of last year. It will be the first time that some of our patrons see the new tasting room. It also marks the 6th batch of Angel’s Share to be released since we opened. Sometimes, the more things change the more they stay the same. Given how much Angel’s Share I’ve been drinking lately, I thought I would share, this one reminds me of batch #1 and for that I am thankful.

Christmas is coming…I asked Santa for a Hood and Wire Unit.

It’s Monday of Christmas week. It’s finally here! I’m sitting at my desk staring at the box with Sydney’s new Princess Scooter in it. I need to put it together. It’s pretty much the only thing she asked Santa for this year. As I stare at the box, I am reminded that there are a bunch of kids out there who have asked Santa for presents this year and may not get anything. It’s enough to make a grown man cry.

Somedays, I am reminded of how blessed we are at Port Brewing and The Lost Abbey. Last night, we held our Chirstmas Party for our employees and their families. It was a chance to reflect on where we have been and to give them hope for the places and direction we wish for in 2010. All told it was a great evening. Vince cooked. We drank and there was even festive music in the background. It was a great way to start this Christmas week.

This Christmas week is very exciting for me. First, I am happy as a pig in you know what since it looks like the new cold box I asked Santa to bring me for Christmas will finally be completed. At over 1200 square feet, it will triple the size of our old unit and make things so much easier on the distribution side. I’m thankful(and so is David) that our warehouse will also stop looking like a bomb exploded in there. For the past two months, we have been storing all manner of kegs, barrels, bottles and cold box parts waiting for the new unit to be completed. Now that it’s done, we can all breath a sigh of relief.

As part of the cold box expansion, we’re also going to finish our new Hot Box for Bottle Conditioning. This will give us much better consistency. In terms of our process, this is one area we have been negligent as the weather in San Diego is pretty stable year round. However, we are entering that time of the year when the warehouse stays a bit cooler than ideal and as such, we need this warm room.

I’m also thankful that our new custom 375 ml bottles have arrived from China. This new bottle mold(that we’re sharing with Russian River and North Coast Brewing Company) is a proprietary shape and will give us better flexibility to ship our small batch beers all over this great country. Look for 2009 Angel’s Share Brandy Barrel to hit the shelves as our first release. Last week, we packaged 800 cases of the beer and it’s conditioning as we speak. These bottles were run on our New Bottling Line and the process went incredibly well. We also have run cork finished Judgment Day and Gift of the Magi bottles on the line with no issues. It’s nice to know that the only piece missing is a wire hood unit that can keep up. Santa can I get one of these for Christmas too?

Lastly, many of you were with us for Christmas in July. I know because we have all these amazing pictures of our patrons sitting with St. Nick. They’re some of my favorite pictures around the brewery. They also remind me that we’re about to make a difference in some young lives this weekend. As many of you recall we donated a ton of presents to the Toys for Tots Foundation back in August. This Christmas (because of your generosity) smiles all over San Diego will break out. And that my friends is the spirit of Christmas. Now, if you’ll excuse me. I have some princesses who require my attention.

High on Fridays or is it the drugs?

It’s Friday and the Ramones are jamming on the CD player. Me, I’m hunkered down in my office. The tasting bar is packed and Marty is doing a brisk business of selling pork products from his hot dog cart out front. What beer am I drinking as I type this? The clear alcohol free kind known as Holy Water. You see, two days ago, I woke up feeling a bit under the weather and no, I didn’t have the botella influenza. Seems that I am the victim of either too much work or perhaps my 3 year old petri dish known as Sydney who just started preschool last week might have infected daddy. Sucks but I am definitely not 100% right now and with Denver next week, I am trying my best to lay low so that I can get well.

I am on my third set of Cough Medicine and hoping that by the time I am done swallowing these orange pills, I will feel better. As we just tapped the High Tide at 4 PM today, I would REALLY like to be having one right about now. I also would very much like to be downtown at the San Diego Festival of Beers. Haven’t missed one of these in a VERY long time! But such is life. In spite of all my woes, I will say that last night (before I broke down and started pumping my body full of meds) we had our annual tasting for our GABF beers here at the brewery.

This is the first year that we have done this outside of the Pizza Port beers but since the three locations are sending a total of 34 beers this year and we’re sending 8 from Lost Abbey and 5 from Port Brewing, it was just impossible to do them all in one night. Jeff came out from Carlsbad last night and we ran down the list of beers that we’re sending to Denver. Not everything scored highly but that’s to be expected. Bottling does weird things to beers.

We started with Midnight Sessions and Hot Rocks. Neither really WOWs me at the moment. They were bottled so long ago that I just kind of throw my hands in the air and hope. Not expecting this to be part of our year. Moved sideways and had some Carnevale and Inferno. Both of these are awesome drinking beers. A brett based Saison has never done well in the category we enterered so we’ll see. The Inferno may just be the most stylistically perfect beer we sent. It’s fluffy and smashingly drinkable which is awesome. And, this Pale Strong Belgian Ale type beer usually does very well in this category. High hopes for this one.

We opened some Wipeout, Panzer Pils and Hop 15 next. It’s funny because the Wipeout is so incredibly clean. But there seems to be this notion that the hop aroma should be more over the top. It tasted amazing but Aroma is very important. Well built either way and a beer we make and drink a ton of around here. The Panzer really has all the essence of a great Imperial Pils and I hope for Julian’s sake it scores well (read medals). This is our Pro Am entry. Basically a homebrewer and professional brewer collaborate on a homebrewer’s award winning recipe and brew it for commercial sale. This year we nailed the parameters for Panzer and Julian agrees. The Hop 15 won a bronze medal last year (don’t ask me how). None of us scored it well during the tasting. Yet there it was winning Alpha King and a bronze GABF medal. Weird. This years batch has nice flavor and it’s no slouch in the hops department. But then again this is one of the hardest categories at the fest to win. So…

Post Hoppy beer land, we turned our attention to Sour beer land (it’s like Candyland for adults). In Sour Beer land, we didn’t see any Oompa Loompahs but we did find some Duck Duck Gooze, Cuvee and In Veritas Vino 005. The Duck Duck has the necessary Acetic character to win and the depth is great. Jeff says maybe too sweet? The Cuvee is the best bottling we have ever done. Sure, there have been better kegs and single barrels but as a matter of course, this is just a nice blend of barrels. Cuvee didn’t win last year but this year the beer isn’t a shadow of its former self. Nope, it’s the paradigm of blending for us.

In Veritas Vino is an experimental beer and we think it has awesome character. And that’s all I have to say about that… We also opened a bottle of Red Poppy. This was the third year we have made Red Poppy and it’s clearly the best batch as well. The oak might be overstated for style but not in my heart. So tasty. The beer will be on the festival floor which won’t suck.

Lastly, we moved into Black beer territory with some Serpent’s Stout and a wee bit of Older Viscosity. I love me some Serpent’s but this batch didn’t sit well in the bottle and I’m not feeling it. The Older Viscosity has all the depth you would expect of a bourbon beer. The only issue we could ding it for was that the body seems too light. I mean the beer is 11.5% ABV so how light can the body be? Yet, it just doesn’t have “that” chewiness thing going on in the beer. Drinks like it’s so much lighter. You know the way we want it to be.

So that’s it for now. One week from tomorrow, we’ll be in Denver. One week from right now, the Judging will have officially have ended and the trophy people will be busy working on their part. It would be great to add some more hardware to our collection. This year there are over 3200 beers entered in the competition. That’s beyond comprehension. So many beers so little time. And to think, I’m on drugs right now.
Who knew?

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.

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.

Christmas in July Update

We’re pleased to announce that we now have a final schedule of events and full tap and bottle list for next week’s Christmas in July beer release and fundraiser.

The schedule of events is as follows:

  • 12:00pm — Tasting room opens. Bottle Sales; tasters & pint sales begin.
  • 1:00pm — Santa Arrives; Photos with Santa in the Barrel Room.
  • 2:00pm — Food service begins (Chef Vince and his magic pizza trailer).
  • 4:00pm — Photos with Santa end; Giving Tree* gift distribution.
  • 5:00pm — Santa Leaves. Live music by The Professors.
  • 6:30pm — Last Call. Final bottle, taster and pint sales.
  • 7:00pm — Doors close.

* In exchange for a $15 cash donation to Toys for Tots, you will be able to select a gift from the Giving Tree. (Must be 21 or over to receive gift.)

A printable schedule of events and full list of what will be on tap and in bottle (along with pricing) is available for download here:

For more information on the full day’s events and beer releases, please click here.