CCBA Summit Celebrates California’s Booming Craft Beer Industry

By Chuck Lenatti
The California Craft Brewers Association recently announced another historic milestone: California is now home to 700 craft breweries. That’s a stunning number, up 124% from just four years ago.
“Our industry is changing so fast right now it is literally making my head spin,” said Natalie Cilurzo, co-owner of Russian River Brewing and president of the CCBA Board of Directors. “For example, in 1994, when my husband opened his first brewery, we bought the only high-quality growler available: the flip-top 2 liter Palla bottle. Now there is a dizzying array of super-technical, high pressure-rated insulated growlers in various materials, shapes and sizes available.”
Becoming a commercial brewer is no less daunting today than it was when Natalie and Vinnie Cilurzo opened Russian River Brewing — maybe even more so, given the stiff competition. But unlike in the 1990s, organizations like the CCBA are eager to help brewers navigate the business side of commercial craft brewing.
The annual California Craft Beer Summit in September is a chance for new brewers to learn the nuances of the beer business, pick up tips from veterans and make valuable contacts, as well as for established breweries to keep up with the rapidly evolving California craft beer industry.
“The Summit is a great opportunity for networking in all tiers, particularly for someone who is new to the industry,” said Cilurzo. “Looking back 20-plus years, having an event like the Summit would have been extremely beneficial when we first started in the industry. It’s everything you need, from insurance companies to distributors and bankers to customers, all in one place,” she said.
“The Summit not only showcases the growth and the excellence of California’s craft beer industry, but provides educational and networking opportunities for new and growing breweries to improve the quality of their beer, build distribution channels, learn about new equipment or services that support the industry, and stand out in front of craft beer lovers in a growing industry,” said Leia Ostermann, managing director of the CCBA.
“One of the most valuable parts of the Summit for newer brewery owners is meeting the brewers that have walked the path before them, building friendships and a network to call on if needed, and bonding with the community of commercial brewers across the state,” she said.
“Attending the talks and educational seminars is a great way for new brewers to learn about trade practices, different beer styles and the history of our industry,” Cilurzo said. “The ability to network with so many people is invaluable for anyone new to the industry. Even as a seasoned vet to craft beer, I still ask questions and learn from others at events like the Summit,” she said.
Educational seminars and networking can help all breweries avoid some of the legal pitfalls that might crop up in areas such as marketing and social media advertising. “Laws and regulations are changing rapidly, the marketplace is becoming more competitive, and it’s important to stay up to date with changes and transitions in the industry to succeed as a craft brewer in California,” Ostermann said. “The Summit provides all of this and more to California’s craft beer family,” she added.
“This year’s Summit includes five educational tracks specific to brewers and the beer industry,” Ostermann said. “These tracks include business and industry sessions to improve understanding and knowledge of the marketplace, hospitality and retail training, building a brand and throwing events for beer lovers, technical skills and cicerone tasting classes, and a special ‘meet a distributor’ session, allowing one-one-one opportunities for brewers to meet new distribution partners at the Summit.
The Summit concludes with a massive party on the Capitol Mall in Sacramento. Beer lovers will have an opportunity to enjoy brews that they might not otherwise see.
“At the Summit Beer Festival, we have more than 160 California breweries pouring 450 beers from all over the state, including special releases, hard-to-find beers and possibly even a firkin,” said Ostermann. “Many of the breweries pouring at the Summit don’t distribute outside of their home towns, so you’ll have a chance to taste new beers and new styles that you won’t be able to try anywhere. It truly is a tasting tour through California craft beer.”
Cilurzo considers the Summit “our premier event in California, and California brewers are bringing their A-game. I’m bringing Pliny the Elder, our flagship double IPA, and a new sour beer that has never been released for sale to the public.  It’s a surprise!” 

California Craft Beer Summit
When: Sept. 8-10
Where: Expo Hall, Sacramento Convention Center, Downtown Sacramento


All hands on deck for San Francisco's Brews on the Bay

Muster the craft brewers from the San Francisco Brewers Guild aboard the historic WWII Liberty ship SS Jeremiah O’Brien docked at scenic Pier 45 on Fisherman’s Wharf, add live music and food trucks, and what do you have? The answer is, one hell of a party.

The 12th annual Brews on the Bay from noon to 5 p.m. on Saturday, Oct. 24, promises to be bigger and better than ever, with 24 San Francisco breweries pouring more than 60 beers, up from 18 breweries a year ago.
The guild recently confirmed that music will be provided by country/Americana bands Slow Motion Cowboys and Assateague. Food will be available from Korean BOBCHA (Korean and Asian Fusion), Kabob Trolley (cheesesteaks, Middle Eastern, halal and gluten free), Subs on Hubs (sandwiches, gyros and Italian), and Street Fusion (Vietnamese, healthy food, organic and gluten free).
This year’s event honors the 50th anniversary of the Grateful Dead and the spooky spirit of Halloween.

Brews on the Bay is a rare opportunity to sample beer from San Francisco craft breweries all in one place and to celebrate the people who make it. San Francisco brewers took home five medals from this year’s Great American Beer Festival, including Social Kitchen’s Kim Sturdevant, who won a gold medal for his English-style pale ale, Mr. Kite.

New executive director
Along with the new breweries, the San Francisco Brewers Guild is welcoming a new executive director. Joanne Marino might be new to the guild, but she’s no stranger to beer or San Francisco. Marino co-produced Austin Beer Week and she’s lived in San Francisco since 2012. Marino also has a technology background. She’s been a partner at Skematic, a consultancy focused on startups and early-stage businesses, since 2002.
In a recent interview, Marino noted the similarities between starting a tech business and opening a brewery. “At the heart, that spark of creativity that both a tech startup and a startup brewer brings to the table is passion,” Marino said. “That’s what motivates people and hopefully that’s there for both industries: to continue to run on passion and make something that’s useful and loved by the community.”
Brews on the Bay is one of the three pillars of the San Francisco Brewers Guild, along with San Francisco Beer Week and the monthly meet the brewer events at San Francisco breweries. “The meet the brewer nights are not just for the public,” said Marino. “They’re a way for the brewers to get together and support eachother. The leading statesmen in the guild are ready to answer technical and business questions. It’s structured to be supportive of what can be an overwhelming process: getting a new business off the ground and running it successfully.”

Beer Week starts early
Because San Francisco is hosting the Super Bowl, SF Beer Week will begin earlier than usual, with the opening gala on Jan. 22, 2016, at Pier 35. Expect 100-120 breweries.
In conjunction with SF Beer Week, the guild is organizing a friendly competition between teams of brewers from the north side of Market Street against their counterparts to the south. Team NOMA and Team SOMA will each brew a collaboration beer that will be released at the opening gala. Craft beer fans will be invited to share their comments about their favorite collaboration beer.

A few tips for enjoying Brews on the Bay:
• Don’t drive. Take public transportation, such as the historic F car, or walk along the Embarcadero.
• Hydrate. Drink a glass of water for every beer you have. Even though the Jeremiah O’Brien is not scheduled to leave the dock, your legs can get wobbly after several beers.
• Request half pours. The servers will likely be generous with their pours, but if you plan to sample a lot of beers, ask them not to fill your glass (pouring out in buckets is OK, too).
• Don’t forget to eat. Make sure not to drink on an empty stomach. The alcohol by volume in beer is relatively low compared with spirits and wine, but the alcohol still adds up after a while. Food is available from the trucks on the dock.
Make conversation. Meet the brewers and ask them about their beer. You’ll be amazed what you might learn. Also, talk to the volunteer crew that maintains the beautiful ship. They are a treasure trove of information.


Thirsty Bear takes on the challenge of the lamb

Taking on an entire four-legged herbivore, nose to tail, breaking it down and creating a seven-dish menu is a daunting proposition for any chef. More so if that animal is a lamb, with a distinctive flavor profile that could easily seem repetitive after a while. Then, just for the hell of it, pair the all-lamb menu with all of the beers on the tap list. Thirsty Bear Organic Brewery Chef Rob McCarthy was up to the task, and along the way he discovered some dishes that we hope will find a permanent place on the brewpub’s small plates menu.

Thirsty Bear was one of four American restaurants chosen to participate in this week’s “Brews, Ewe’s, and BBQ’s,” sponsored by the American Lamb Board to highlight a meat that is popular around the world but somewhat underappreciated in the United States.

McCarthy included beer in several of his recipes and paired Thirsty Bear’s beers not so much with the meat as with the overall flavors of the dishes. Although the menu listed beer pairing suggestions, we ordered a tasting flight of all of Thirsty Bear’s regular beers, as well as a couple of new IPAs, to experiment with our own combinations.

Right off the bat, McCarthy knocked it out of the park with an ambitious Merguez Sausage dish that included grilled octopus, potato and lemon, pimenton aioli and pea sprouts. McCarthy made the sausage himself (although casings were not provided with the lamb) and slow cooked, then grilled the octopus so that it was tender with an endearing smoky flavor. It all came together with the aioli and lemon. Although the menu suggested pairing the dish with Polar Beer Pilsner, we liked it even better with the Valencia Wheat, which seemed to pick up on the citrus flavors while complementing the Merguez sausage and balancing the grilled flavor of the octopus. McCarthy said he wants to keep this one on the menu, and we heartily agree.
Lamb Belly Pastrami was another standout. Nicely poached asparagus and eggy sauce gribiche accentuated the many flavors of the deftly cured lamb belly. Grilled Lamb T-bone consisted of a small, thick, flavorful chop that we preferred medium rare rather than the suggested medium. The T-bone was accompanied by a lemon-mint gremolata and marinated fava beans. It paired nicely with the Citra Double Down IPA, brewed for last week’s IPA Day. 
In another dish, a pair of Piquillo Peppers were stuffed with ground lamb and rice and bathed in a sherry tomato cream sauce. Thirsty Bear was right to suggest pairing those hearty, delicate flavors with their Meyer ESB.
McCarthy was clearly stoked by the lamb challenge, and he didn’t forget the offal, either. Lambs Head Cheese was served almost like a pate, with Challenger Hop Mustard, atop grilled bread. We thought that toast or something crispier would have stood up better to the headcheese. Lamb Sweetbreads came fried and puffy with heirloom tomatoes and tiny flavorful padron peppers. You’ll either love them or hate them.
Thirsty Bear will be serving the seven-dish beer-pairing menu all week, and if we’re lucky we’ll see at least a few of the dishes on the restaurant’s regular small plate menu.

Thirsty Bear Organic Brewing
661 Howard St
San Francisco, CA 94105 

(415) 974-0905

Beer and games in the Castro

As craft beer asserts itself as part of the mainstream, it is becoming a necessary part of trendy new pubs and bars.
About 10 years ago, Paul Kermizian, who directed the 2002 craft beer documentary, American Beer, and a few of his friends bet they could make a business out of two of their favorite pastimes: playing classic video games and drinking good beer. In 2004, they opened their first Barcade in an old metal shop in Williamsburg, Brooklyn. Four more followed, including two in New York in 2014. Beer and arcade-themed pubs have since sprung up in Chicago, Omaha and Indianapolis, and now in San Francisco.
Brewcade on Market Street offers an intriguing prospect to grizzled 80s arcade veterans and retro-chic millennials alike: The opportunity to wrap their itchy trigger fingers around a breed of uniquely satisfying video games sadly on the verge of extinction. The beer is the easy part. Success will require Brewcade owners Shawn Vergara and Tiffny Vergara Chung to invest as much care and creativity in the quality of the games as they do in the taps and bottles, if not more.

The Beer
The beer list is promising, though a little unfocused. Thats to be expected as the brand new pub finds its footing with its video gamer customers. For now, the 25 taps and numerous bottles tick most of the boxes that beer drinkers have come to expect: usual suspects like Sierra Nevada Pale Ale, Anchor Steam and Racer 5, along with some unexpected pleasures, such as Fort Point Kolsch, Heretic Shallow Grave Porter, Henhouses Honest Days Pay Tart Saison and on nitro, Ryrish Dry Irish Stout from Mountain Toad Brewing. Adjusting the taps to suit the clientele shouldnt be too difficult, though dedicated craft beer drinkers might still prefer the classic pub ambience of Lucky 13 down the block.

The Games
As most local arcade goers know, you'd be hard-pressed to find a real video arcade anywhere in the Bay Area. The economy hasn't been kind to any establishment trying to make a buck off arcade cabs. Most have closed down and their games languish in storage.

Walking into Brewcade, I was happily greeted with the familiar blend of arcade sounds and fuzzy 80s monitor glow. A well-used Neo Geo cab hummed away up front, and it was nice to see a Paperboy cab complete with bicycle handle controller and  Centipede. A panel TV was showing a movie with the sound off and the juke box rumbled loudly against the din of the machines.

I usually gravitate toward shooting games like R-Type II and the 19xx series. One of the nicest aspects of arcades is how social they can be, with onlookers clustering around more experienced players to see how its done and to pick up new strategies against some of the seemingly impossible stages of games.

For arcade game newbies, these games are real quarter-munchers. I'm sure that having a few too many beers only adds to the hilarity of Game Overs! leading to even more coins spent out of frustration. (Arcade etiquette demands that you put your quarters on the cabinet or screen of the machine as your place in line. Don't just feed the machine until you run out of money.) 

I liked the way the arcade cabinets were spaced out, and the cup-holders by each game were an excellent touch. Overall I really like the idea of a bar and an arcade, and think it's a perfect marriage of two wonderful things. However, there are a few questions/suggestions I'd like to address.

Whats up with the games?
Are there more?
The Neo Geo cabinet, for instance, is a cartridge based game system built with swapping in mind. Could players like my friend Myung Kim and myself request game board changes in some of the cabinets? Swapping out boards could be an attractive option for people who want to play different games.
If the owners offered this to their gamer customers, they'd have a grateful and loyal following for the rest of their days.

Smooth buttons and joysticks, please

The game cabs could badly use some TLC. Nothing crazyjust a little maintenance on the buttons and joysticks.
Also the coin slots are in dire need of fixing. They ate at least a dollars worth of my quarters and I know I'm not the only one. And I wasn't please that my button jammed the entire duration of my game.

These are good machines; they just need regular maintenance to function properly. Most of them carry inexpensive American Happ parts, which are cheap to swap out.

To sum up:

1) Recap and retune the screens
2) Replace the buttons (some of the sticks on the older games are harder to get new, but all the buttons are standard happ parts you can get for cheap)
3) Repair the coin mechs (they eat too many coins)
4) Replace the blue elf and pandora boards with original hardware and cycle through the games more

(Special thanks to Myung Kim for his input and expertise on this matter)

The gamer in me really hopes arcades will make a comeback, but if my only alternative was a beer and Puzzle Bobble, I'd say Brewcade was doing it right.