Waypoint Public executive chef Amanda Baumgarten. Photo courtesy Tyler Graham.
3794 30th Street, San Diego
2816 Historic Decatur Road #116, San Diego
I’ve had the honor of being involved in the production of a few beers. Usually, brewers are kind enough to invite me into their space to lend conceptual and/or physical assistance in the brewing process. As a fervent beer enthusiast, this is a dream come true. And recently, I had the opportunity to help provide that experience to another beer fan, Amanda Baumgarten, the executive chef at Waypoint Public (3794 30th Street, North Park).
While interviewing Baumgarten for a culinary-based article, I discovered she not only appreciates craft beer, but also has an extensive homebrewing background. Actually, that’s a bit misleading, since she’s never brewed at home. Until recently, all of her brewing was done in professional kitchens. But that all changed last month when she took one of her beer recipes to the next level on the 10-barrel brewhouse at Stone Brewing World Bistro & Gardens – Liberty Station.
During our interview, Baumgarten spent a great deal of time geeking out, going into nth degree detail about brewing procedure and ingredients. She also shared a recipe for her take on a Belgian-style farmhouse ale incorporating apricots, chile de arbol, savory, juniper berries and vanilla. It was instantly clear, both she and her recipe were legit. Thinking back to some of the incredible opportunities I’ve been afforded, and realizing they came from people who recognized my passion and were kind enough to go the extra mile on my behalf, I saw this as a chance to pay it forward. I presented her recipe to several brewers at Stone who agreed in its viability and inventiveness, and the process was set in motion.
Dubbed Amanda Vs. the Arbolcots, the beer will officially debut tomorrow, May 22, when Baumgarten and Stone Liberty Station Brewing Manager Kris Ketcham hold a meet-the-brewer event at Waypoint Public. The version served there will be the pilot batch of the beer. The full-scale, 10-barrel batch will be split and made available at both venues. It will also be served as part of a four-course, beer-paring dinner at Stone’s Liberty Station brewery-restaurant on June 19. Baumgarten will prepare two of the dishes, including hamachi crudo with apricot, hazelnut, ginger and mustard greens, which will be paired with the saison.
DISCLAIMER: In addition to his work as a freelance journalist, Brandon Hernández is an employee of Stone Brewing Co.