Evans Mission Bay Magazine Issue 2 - Page 33

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. 33