something out of their comfort zone to
expand their palate. Offering sour, malty
and hoppy beers (including Sour Wheat,
’Merican Stout and Session India pale ale),
Bay City brews can be found at the compa-
ny’s on-site taproom, at local fundraisers and
events at nearby Valley View Casino Center
(formerly the San Diego Sports Arena).
Not far away, in Pacific Beach, those on
the beer trail will find Amplified Ale Works,
which actually started in 2009 as fast-casual
restaurant California Kebab near San Diego
State University before the owners reimag-
ined the business in 2012. Amplified serves
as a meet-up space for locals and travelers to
drink some of San Diego’s best beer while
enjoying ocean views from a second-story
beer garden. And, yes, Mediterranean dishes
such as doner kebab sandwiches, skewers
and a chickpea veggie burger are still found
on the menu in homage to the establish-
ment’s beginnings as an eatery.
Using a seven-barrel brewing system at
Amplified’s production facility in Miramar,
head brewer Cy Henley and his crew pro-
duce a variety of beers, such as Electrocution
IPA, Soul-less Ginger Wheat and Butternut
Squash Brown. And the award-winning
Whammy Bar—a wheat beer with hoppy
notes—is a must-try, Henley says.
“We recently took a gold medal at the
World Beer Cup for it,” Henley says, add-
ing that Whammy Bar is Amplified’s beer
with the lightest flavor. “... But our true
fans love our hoppy stuff, Belgian styles
and barrel-aged offerings.”
PERFECT PAIRS
One need not be a craft beer aficionado
to create the ideal food and brew pairing
because this refreshing, golden-hued libation
truly goes with everything, especially fried
food. That said, there are certain combina-
tions that work better than others. A perfect
example of this is Amplified’s Belgian-style
Leggy Blonde, which is “a great pairing
with falafel,” Henley says. The strong flavors
created by the cumin, coriander and garlic in
the falafel complement the pilsner malt beer’s
fruity Belgian esters and notes of honey.
Meanwhile, Bay City’s Vienna Lager is
the ideal beverage for seafood, particularly
sushi or poke. With a slightly sweet bread
flavor, the lager’s crisp, clean finish doesn’t
overpower mild fish plates such hamachi or
ahi, making for an ideal combination.
When ordering spicy, tangy foods like
barbecue, try the San Diego Pale Ale, which
features a huge hop aroma with just a hint
of bitterness. Another great pairing: the
Sour Wheat with fruits and soft cheese,
thanks to an acidity that makes the fruit
taste sweeter and the cheese creamier. But
whichever drink—and dish—you choose,
these San Diego brews are sure to send your
palate on a path to discovery. n
Rhythm & Brews Music and Craft Beer
Festival takes place each spring.
SAN DIEGO SIPS
Oceana Pale Ale
Evans Hotels properties, such as
Bahia Resort Hotel and Catamaran
Resort Hotel and Spa, serve up
several local brews at their restau-
rants and bars. Varieties on tap
rotate, but have included Alesmith
Brewing Co.’s San Diego Pale Ale
.394, named in honor of the late
San Diego Padres right fielder Tony
Gwynn; Coronado Brewing Co.’s
Orange Ave. Wit, with notes of
orange zest, coriander and orange
blossom honey—and a moniker
inspired by Coronado Island’s main
street; and Green Flash Brewing
Co.’s West Coast IPA, a hoppy
option with an international bit-
terness units (IBU) count of 95—
IBUs reflect how bitter the beer will
be, with zero having no bite at all.
Evans Hotels also has a sig-
nature beer, Oceana Pale Ale, a
custom-made brew developed
in collaboration with Karl Strauss
Brewing Co. and available only at
the Bahia and Catamaran restau-
rants and bars, as well as the
California Dreaming Beach Party
during summers at Bahia. The sweet
and malty brew boasts flavors of
citrus and mellow spice, with just a
touch of hops, perfect for toasting
the end—or beginning—of a vaca-
tion in San Diego.
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