Bay City Brewing Co. offers a relaxed atmosphere.
Between 1989 and 1995, San Diego’s bur-
geoning craft beer scene was known among
locals, but it wasn’t until the formation of the
San Diego Brewers Guild in 1997 that the
rest of the state, country and world began
to take notice. Dedicated to creating aware-
ness and increasing visibility of locally and
independently made beer, the organization
hosts gatherings such as the annual Rhythm
& Brews Music and Craft Beer Festival and
San Diego Beer Week, solidifying the city as
a world-class destination for beer producers
and drinkers. Along with this increased vis-
ibility, local breweries have racked up many
national and international awards for their
high-quality lagers, ales and the like.
While craft breweries can be found in
several towns across the U.S., there’s some-
thing special about San Diego that makes
it a hub for beer enthusiasts. And while the
locals in the industry struggle to pinpoint
exactly what makes San Diego the “capital
of craft,” a common theme pops up when
discussing why so many brewers have
flocked to the city: a sense of community.
“We have a strong foundation of pioneer
breweries who pushed the envelope to make
San Diego understand that you actually
could drink beer made in our community,
by people you knew, with local ingredi-
ents, and that it was good,” Davidson says.
“These breweries work together in their
“
We have a strong
foundation of pioneer
breweries who pushed
the envelope ...
—JILLIAN DAVIDSON
endeavors—brewing together, sharing ingre-
dients and techniques and supporting one
another along the way. The ‘borrow a cup of
sugar from your neighbor’ adage is real, but
in this instance, the sugar is a bag of grain.
Or a few pounds of hops. Or yeast.”
Scott Friedli, tasting room manager at
Bay City Brewing Co., agrees, and says that
while competition among breweries can get
“fierce,” it always remains friendly thanks to
the city’s laid-back attitude.
“We get multiple customers every week
who were sent our way from someone at
Stone or Modern Times [Beer],” Friedli
says. “The San Diego culture is the main
reason. Although this city is full of trans-
plants, they all adapt to the mellow vibe that
is San Diego. Being born and raised here,
I’m not only proud, but consider myself
lucky, to be a San Diegan.”
CRAFTING A LEGACY
With so many establishments turning out
top-notch beer, it may be difficult to decide
which one to visit, but no matter where you
choose to raise a pint, it’s nearly impossi-
ble to go wrong. Of course, any beer tour
should include a stop at Karl Strauss for its
deep roots—more than a quarter century—
in the region. The company was started
by college friends Chris Cramer and Matt
Rattner, who shared a vision of launching
a handcrafted, locally made beer brand in
San Diego. On a trip to Australia, Cramer
Bay City Brewing Co.’s beers include Sour Wheat, ’Merican Stout and more.
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