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Various Authors 6:38 p.m., Sept. 24
Several new local restaurants have opened featuring beer lists as long as Santa’s delivery manifest, making it easy to believe that a venue needs 25 to 100 taps to be legitimate when, really, it’s more about quality than quantity. Take California Kebab.
Since opening near SDSU’s campus in September 2009, they’ve kept a half-dozen taps stocked with a selection of brews that rivals spots with three-to-four times their capacity (the current list includes Coronado Dubbel Trouble, Great Divide Chocolate Oak Aged Yeti, and Pizza Port Ocean Beach Hater). As with most venues that put this much thought and effort into a no-crap-on-tap philosophy, it’s based on ownership’s personal passion for craft beer.
Owners JC Hill and Alex Pierson are beer nuts. So much so that they’re extending their restaurant’s made-from-scratch methodology to apply to the beer at a second location in Pacific Beach. When that spot opens early next year (most likely in early February), it will go by the handle California Kebab and Brewpub and be equipped with a three-barrel brewing system pumping out house brews under the Amplified Ale Works label.
Hill, a homebrewer will be at the helm of the county’s latest in a long and lengthening line of nanobreweries. It will be his first foray into professional brewing.
Amplified Ale Works’ preparatory test batches include a double IPA, Belgian golden strong ale and a dry-hopped Irish red ale, though no final decision has been made regarding what their line-up will be when it debuts. For now, Hill views his tiny system as a “homebrew laboratory,” from which he’d eventually like to produce a series of single-hop low alcohol beers, brews featuring multiple yeast strains, barrel-aged beers and more exotic numbers brewed with fruits, herbs, spices, and wild yeast. But first things first—for now, it’s all about getting the doors open. California Kebab and Brewpub will be located in Suite 208 at 4150 Mission Boulevard.