11/30/2023 0 Comments South oceanside breweryAfter a couple years with Stone, Brendan decided to move back home to help put the South Bay on the craft beer map. Brendan didn’t win the competition but did get an interview that following week and subsequently hired by Stone. With the home brews coming out so enjoyable, Brendan decided to enter a home brew competition at Stone Brewing Company in Escondido. It all started back in 2008 when brewer Brendan Lake, and his dad were home brewing on a regular basis. Follow Spanier’s adventures on Instagram.Burnin Daylight Brewing Company is a family owned and operated brewpub supported with a couple of friends, and a brew dog. To hear the full interview, take a listen wherever you get podcasts. Jeff Spanier is the host of I Like Beer the Podcast. Heritage BBQ and Beer Company is located at 2002 S. Podcast co-host, Jeff Riccitelli, ordered the burger with the Helles Lager. It was a classic West Coast IPA with a dry finish. On Aubuchon’s recommendation, I ordered the turkey club and the IPA. What should I order and what should I pair it with?Īubuchon: The burger or the smoked turkey club paired with the Stones and Glass Houses Collab IPA.Ĭheers!: Thanks for sharing your time, expertise and beer with me! Photo by Michelle PagaranĬheers: I am not leaving here without a meal. The dining space at Heritage Barbecue and Beer in South Oceanside. Everyone’s using the same ingredients, so are you going to take the extra time to get it just right? You’ve got to make sure things are right in the details, that’s huge.Ĭheers! What’s the reception been like in South O?Īubuchon: The reception has been really good. I am smoking some brisket and beef ribs for tomorrow night’s special.Ĭheers!: Are there some crossover skills between brewing beer and barbequing?Īubuchon: Yes, I’d say attention to detail and not taking shortcuts. Photo by Jeff SpanierĬheers!: You’re hands on with the BBQ as well?Īubuchon: I still get to do some cooking. A Heritage cheeseburger and a smoked turkey club sandwich. So a great variety if you come in with your spouse or friends, there’s something for everyone. Shout out to my friend Sebastian at Freigeist Bierkulture for showing me around and teaching me about how to properly brew the traditional styles.Ĭheers!: What else is being served at the bar?Īubuchon: Besides the beers, I am making a base seltzer for our seltzer drinks. It gives you that dry finish that compliments the food.Ĭheers!: Where did this inspiration for pilsners and lagers come from?Īubuchon: From the source! It took me a really long time to develop relationships with friends in Germany. I really like the earthy notes and spiciness from the hops. Let’s try another beer.Īubuchon: This is the Czech Pils. Photo by Michelle PagaranĬheers!: It is delicious. Mike Aubuchon is brewing approachable beers that pair well with barbecue at Heritage Barbecue and Beer. I filter it to make it really clear and really crisp. Real simple, two row, premium pils, and some Japanese rice from Kyoto.Ĭheers!: And what differentiates this lager from other lagers?Īubuchon: The key is the sweeter rice characteristic, and I try to make it a lot dryer by mashing it at a lower temperature. What is this we’re drinking?Īubuchon: This is So Special, our Japanese lager. But there was definitely a learning curve.Ĭheers!: Well, you’ve got it figured out now. Aubuchon: I was at Pizza Port from 2007 until about 4 months ago and I had that system wired, so I thought it would be easier coming here to this newer system.
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