Berried at Sea Week 2019

Celebrate all week, January 21st – 27th with the festivities going on at your local watering holes!

Over the past year, our brewers have been hard at work, perfecting the recipe of this refreshingly crisp and slightly tart ale.

Find a fresh pint of Berried at Sea at one of our locations, or come party with us at one of our favorite retailers. (See List Below)

Berried at Sea will be featured at HAPPY HOUR prices all day at all Coronado Brewing locations all week!


Use #BerriedAtSea for a chance to win a Coronado Brewing Co. prize pack. Drawing on 1/29/19




  1. Pendry Hotel Nasons Beer Hall 570 J St, San Diego, CA 92101
  2. Third Ave Alehouse 319 3rd Ave, Chula Vista, CA 91910
  3. Local 4th Ave 1065 Fourth Ave, San Diego, CA 92101
  4. Small Bar 4628 Park Blvd, San Diego, CA 92116
  5. Hope 46 Lafayette Hotel 2223 El Cajon Blvd, San Diego, CA 92104
  6. Regal Beagle 3659 India St, San Diego, CA 92103
  7. Castle Creek Country Club 8797 Circle R Drive
  8. Barrel Republic Carlsbad 2961 State St
  9. Barrel Republic PB 1261 Garnet Ave
  10. SD TapRoom 1269 Garnet Ave
  11. Bayside Landing 3780 Ingraham St
  12. Bier Garden 641 S Coast Hwy 101


  1. Pizza Press Brea 375 W Birch St Brea 92821
  2. Pizza Press Orange 155 N Glassell Orange 92866
  3. Whole Foods Tustin 2847 Park Ave Tustin 92782
  4. Whole Foods Huntington Beach 7881 Edinger Ave Huntington Beach 92647
  5. Verde Kitchen 575 Anton Blvd Unit 150 Costa Mesa 92626
  6. Hopscotch 136 E Commonwealth Ave Fullerton 92832
  7. Ruin Bar 2930 Bristol St Costa Mesa 92626
  8. Healthy Junk 201 W Center Street Promenade Unit B Anaheim 92805
  9. Johnny Rebs 2940 E Chapman Orange 92869
  10. Cave Sports Bar 628 W Orangewood Ave Anaheim 92802
  11. Red Table 16821 Algonquin St Huntington Beach 92649


  1. Parker’s Lighthouse 435 Shoreline Village Drive, Long Beach, CA 90802
  2. Brewport Tap House 204 Main St, El Segundo, CA 90245
  3. Bar 326 at LA Farmer’s Market 6333 W 3rd St, Los Angeles, CA 90036
  4. Blue Palms Sports Bar 6124 Hollywood Blvd, Los Angeles, CA 90028
  5. Spring St Bar 626 S Spring St B, Los Angeles, CA 90014


  1. Beer Thirty 2504 S Main St, Soquel, CA 95073
  2. Bibo’s NY Pizza 1431 Bird Ave, San Jose, CA 95125
  3. Cannery Row Brewing Company 95 Prescott Ave, Monterey, CA 93940
  4. Rookies Sports Lodge Downtown San Jose 99 S 1st St, San Jose, CA 95113
  5. Steins 895 Villa St, Mountain View, CA 94041
  6. Three Sheets Craft Beer Bar 7046 Village Pkwy, Dublin, CA 94568
  7. Thirsty Bay Tap ‘N Pour 5286 Iron Horse Pkwy Suite B, Dublin, CA 94568
  8. Bottle Taps 3020 Bernal Ave Suite 160, Pleasanton, CA 94566
  9. World of Beer 4920 Dublin Blvd Ste 260, Dublin, CA 94568
  10. San Pedro Square Market Bar 87 N San Pedro St, San Jose, CA 95110
  11. Taplands 110, 1171 Homestead Rd, Santa Clara, CA 95050
  12. IBU Taproom & Bottle Shop 1422 Dempsey Rd, Milpitas, CA 95035
  13. Norm’s Place 356 Hartz Ave, Danville, CA 94526
  14. Rotator Taproom 1415 Pine St, Walnut Creek, CA 94596
  15. Primo’s Pizzeria & Pub 298 Hartz Ave, Danville, CA 94526
  16. Slow Hand BBQ- Martinez 601 Main St, Martinez, CA 94553
  17. Slow Hand BBQ- Pleasant Hill 1941 Oak Park Blvd, Pleasant Hill, CA 94523
  18. Lake Tahoe AleworX 2050 Lake Tahoe Blvd Suite #2050, South Lake Tahoe, CA 96150
  19. Stogies Cigar Lounge 230 W Pine St, Lodi, CA 95240
  20. The Porters Pub 121 S School St, Lodi, CA 95240
  21. The Brass Tap 783 Orange Dr, Vacaville, CA 95687
  22. Barwest 2724 J St, Sacramento, CA 95816
  23. Schroeder’s 240 Front St, San Francisco, CA 94111
  24. Sac Yard Community Tap House 1725 33rd St, Sacramento, CA 95816
  25. Kupros 1217 21st St, Sacramento, CA 95816
  26. Brickyard 1475 Eureka Rd #120, Roseville, CA 95661
  27. Post No Bills 600 Ortiz Ave, Sand City, CA 93955
  28. Woodstocks Santa Cruz 710 Front St, Santa Cruz, CA 95060
  29. The Craft Beer Vault 6508 Lonetree Blvd #108, Rocklin, CA 95765


  1. Bonus Round Arcade Bar 24 W Camelback Rd, Phoenix, AZ 85013
  2. Taste of Tops 403 W University Dr, Tempe, AZ 85281
  3. Kings Beer & Wine 2811 N Central Ave, Phoenix, AZ 85004
  4. Angels Trumpet Ale House (2nd St. Phoenix) 810 N 2nd St, Phoenix, AZ 85004
  5. Angels Trumpet Ale House (44th St. Arcadia) 2339 N 44th St, Phoenix, AZ 85008
  6. Yucca Taproom 29 W Southern Ave, Tempe, AZ 85282
  7. Fox Cigar Bar (Gilbert) 1464 E Williams Field Rd, Gilbert, AZ 85295
  8. Spokes on Southern 1470 E Southern Ave, Tempe, AZ 85282
  9. Boulders on Broadway 530 W Broadway Rd, Tempe, AZ 85282
  10. Boulders on Southern 1010 W Southern Ave #1, Mesa, AZ 85210

CBC BLOG | Meet Quality Control Deanna

We have a lot of rad team members at Coronado Brewing, and every now and then it’s fun to profile the people behind the beer. This week, we’re diving into the world of Quality Control, with our very own Deanna Boyce.

What’s your title and what do you do at Coronado Brewing Company?

My title is Quality Control Manager, and I am in charge of running the laboratory for Coronado Brewing Company.

How did you get into lab work/quality control for the brewing industry?

To begin with, I earned a bachelor’s degree in Chemistry from the University of Colorado at Boulder. When I graduated, I took a bit of time to decide where I wanted my future to go. I wanted to work with a company whose product I was passionate about, rather than taking the first opportunity I could get (side note: I graduated in the heart of the recession and there were not many opportunities).  With that thought in mind, I narrowed down my interests to two fields: Fireworks and Beer.  Haha—you can see which path I went down! After getting my degree, I moved to California and began my new journey with the UCSD Extension–Brewing Certification Program.  This program was excellent for me to network with locals who were interested in beer or who were already working in the brewing industry.  I worked for Karl Strauss Brewing Company for approximately 3 years in a variety of roles before getting my position at Coronado Brewing Company. It’s been a fun winding journey, but I’m so happy about where I have ended up.

What’s something surprising that people might not know or expect about your job or what QC entails?

Whenever I tell people that I work in Quality Control, they immediately joke that my job must mean I drink all day.  That’s only partly true–there is way more to my job than sipping on a beer all day. There are three parts to QC at a brewery: analytical testing, microbiological, and sensory.  Most of my day is spent testing analytics and making sure our beers match our specs. For example, this means that alcohol matches what we say on the bottle, the carbonation is perfect, or that our Mermaid Red is the brilliant red that our customers expect. Microbiology includes anything and everything to do with yeast, bacteria, and enzymes for our brewing. We want to keep our brewing yeast from mixing with the wild yeast, and our sours the only thing that is souring at the brewery. Sensory is the part where you might do a taste test to see if a person can taste the difference in an ingredient change. Sensory is the glamorous part of the job, but it’s only one side of the QC triangle.

Why is QC so important?

Every brewery is capable of making an excellent beer with the right people and ingredients; however, not every brewery is able to replicate that beer over and over again. The true sign of a great brewery is that they can make a wonderful beer consistently not only from day to day, but from year to year. We use QC to accomplish this feat. What people don’t realize about brewing is that we are an agriculturally based product. The seasons and climate greatly affect our ingredients which can cause fluctuations in the beer. Just imagine what a late rain in the harvesting season does to the grains we use. In this example, it would cause the grains to start to germinate. This process converts the coveted starches we want in brewing to an unusable form. Therefore, each grain provides less brewing material than it did in seasons past. If we used the same amount of grain as last year, we would get less alcohol at the end of brewing. QC is so important because we can test and adjust our recipes to ensure the same great beer is created.  It not only looks at things before the brewing process even starts but can also catch mistakes in-process such as a low carbonation. QC ensures that the customer gets a great beer very time.

What’s your favorite CBC beer?

I’m currently in love with Never Better DIPA.  Before it came out, I wouldn’t say I was a double IPA fan, because many on the market were too harsh in either their alcohol content or hops. However, this one is different. I love the flavor, aroma, and mouthfeel of this beer. It’s so easy drinking. I have gifted this beer to many a hop fan, and every single one has enjoyed it.

CBC BLOG | Head Brewer Mark Goes to the UK

I recently received the opportunity to travel to the UK and brew Coastwise Session IPA in collaboration with Banks’s Brewery in Wolverhampton. It sounded like the opportunity of a lifetime, so I decided to jot down my thoughts while abroad.

Tuesday was the big brew day at Banks’s. The Assistant Head Brewer Simon picked me up from my hotel. I was full of nervous excitement. Banks’s has been brewing beer in England since 1875 and they are a big contract brewer and distributor for other brands. I don’t know what I was expecting but it certainly wasn’t what I was now looking at.  We parked on the top floor of the parking structure across the street from the brewery which was more of a brewing campus consisting of several buildings.  Simon walked me through the office side which was a multi-story labyrinth of desks and offices.

Mark and Simon at Bank’s

I met some of the brewers and looked over the recipe with them.  After talking to them I realized how different the beer culture is in the UK.  They were explaining to me they were a little short staffed at that time because it was exams. A lot of the brewers were out studying and taking exams to get their master brewers certification. I feel like studying is something people do in the states just to get their foot in the door, but once you’re in there isn’t that same emphasis. I then began asking them how long they worked at the brewery.  Simon had worked for Banks’s for 33 years, one of the shift brewers had worked there for 17 years. I noticed a plaque on the wall that said the average length of employment with the company was over 20 years. These guys had worked for this one brewery longer than 90 % of the breweries in San Diego have even existed.  It was a sobering juxtaposition.

Bank’s Brewery in Wolverhampton

Simon gave me a tour of the brewery which was so fascinating. He walked me through the twisting hallways and corridors that connect the several buildings and explained to me what I was looking at.  They have had 143 years to evolve and expand so there were processes and equipment you just don’t see in American craft beer.  I was amazed to see all the open fermentation vessels happily bubbling away.  At Coronado we are so cautious to avoid contamination and here I was, watching the krausen spill over the sides and through the catwalk that I am standing on.

Open fermenters at Bank’s
The original control room at Bank’s

Simon then took me to where they fill the casks. For those that don’t know, Cask Ale is the original English ale where everything had to be hand pumped from the root cellars. This style of beer is still very popular in the UK. He explained to me the processes and equipment to achieve the perfect blend of beer and yeast for proper cask aging. By the time I finished what had to have been at least a 2-hour tour of the facility, I was blown away by the scope of their work and portfolio of beers.

Cask filling station at Bank’s

Simon and I went out for beers at the end of the day.  We talked about the changing landscape of the craft beer scene. I told him after seeing his operation I didn’t need to be there, it was obvious that Banks’s was more than capable of brewing an exceptional beer.  I maybe didn’t need to be there, but I am sure glad I was.  I have brewed Coastwise probably a hundred times, but one thing was for sure, I would never forget this time.

Snowy Plover Holiday Cheese Balls

Nobody likes showing up to a holiday party empty handed. Have both hands full courtesy of Coronado Brewing! We have the perfect combo–Snowy Plover Winter IPA and Holiday Cheese Balls. This classic cheese ball recipe has a CBC twist that’s sure to impress your friends and family.


Snowy Plover Holiday Cheese Ball
8oz cream cheese, softened
8oz sharp cheddar cheese, shredded
1/4 cup Snowy Plover IPA
1 or 2 garlic cloves, minced
1/4 cup chives, minced
1/2 tsp. cayenne pepper or red pepper flakes
Salt & pepper to taste

Combine all ingredients in a food processor and process until smooth. Don’t have a food processor? No worries–you can also put in some elbow grease and stir this by hand, or with a hand mixer. Once everything is thoroughly mixed, use your hands to make one or two pinecone-shaped ovals (if mixture is too soft, place in the freezer for 15 to firm up, then shape). Decorate with slivered almonds and garnish with fresh rosemary. Short on time? Just shape the mixture into balls and roll in chopped nuts, crushed pretzels, or toasted sesame seeds. Serve with your favorite crackers and Snowy Plover IPA!

Check out our Beer Finder for 6-packs of Snowy Plover near you!

Cheese balls

Holiday Beer Floats



Do you like beer? Ice cream? Beer and ice cream together? If you answered yes, then we have the perfect dessert for you! Our holiday take on a classic beer float pairs Stupid Stout and peppermint ice cream for a chocolaty minty treat. This festive dessert is perfect to share with friends and family at your holiday gatherings this season. The simple ingredients make this frosty treat easy to make, and even more fun to drink.



1 22oz bottle of Stupid Stout

2-3 scoops of peppermint ice cream

Garnish with a classic candy cane


1. Scoop ice cream into glass.

2. Top with Stupid Stout and garnish with candy cane.

3. Enjoy!

 stupidpeppermint float

Be sure to stop by the Tasting Room or check out our Beer Finder to stock up on Stupid Stout this holiday season.

Pairing Beer & Thanksgiving


Take the guesswork out of beer pairing this Thanksgiving with this helpful guide!

Beer Pairing



Mashed Potatoes/Green Bean Casserole/Cornbread/Gravy


Green Bean Casserole/Stuffing/Cranberries/Ham


Cranberries/Sweet Potatoes


Mac n’ Cheese/Turkey


Mashed Potatoes/Cranberries /Turkey/Ham/Gravy


Sweet Potatoes/Corn Bread/Pecan Pie


Pecan Pie/Turkey/Sweet Potatoes


Pecan Pie/Sweet Potatoes

Candy and Beer: Halloween for Adults

Halloween is here and we wanted to share a few of our favorite beer and candy pairings. We won’t tell if you hide a few of the fun bars for some post-trick-or-treating shenanigans.


snickerspairing Stupid Stout + Snickers Rich cocoa and roasted notes of the beer are a great complement to this classic candy bar. The slight hoppiness helps to cut through the sweetness of the caramel and saltiness of the peanuts.
starburst Orange Ave Wit + Starbursts Sweet orange and honey notes of the beer are accentuated by the bold fruitiness of the candy. Try it with the orange or lemon Starbursts for an extra juicy pairing!
sugardayyspairing Mermaid’s Red + Sugar Daddies Rich caramel and toffee notes of the beer are a perfect complement to these caramel pops. The earthy hoppiness of the beer helps cut through the sweetness of the candy for a more balanced pairing.
hottamalesstingray Stingray IPA + Hot Tamales Nothing tempers the heat of spicy foods better than a citrusy and refreshing IPA. Stingray IPA is bursting with tropical hoppiness for a great contrast to these spicy treats.



Share your favorite Halloween candy pairings with us! #StayCoastal

Easy Up Cheesy Buffalo Chicken Dip


3 lbs chicken breasts
8 ounces cream cheese
2 stalks celery (chopped)
1/2 cup ranch or bleu cheese dressing
1/2 cup Franks Red Hot buffalo wing sauce
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 can (6oz) Easy Up Pale Ale


1 – Cook the chicken breasts by oven, skillet or by boiling them. Shred the cooked chicken breasts using 2 forks to pull apart into shreds. (I cook directly in the hot sauce then transfer all remaining sauce to crockpot)
2 – Add the ingredients to Crock-Pot and set to high. Mix together and cook for two hours. When the dip is fully melted, mix well and you are ready to serve the dip. (Add more hot sauce if you like it extra spicy)
3 – Serve with Chips, Pita, Carrot Sticks, Celery Sticks, and Coronado Easy Up Pale Ale.

Beer and Cheese Pairing, Coronado Brewing Style

Mapa CBC 

We’ve teamed up with the Cheesemongers at our local Venissimo Cheese shop to pair some of our favorite beers with some of the best cheeses from around the world. Whether you’re entertaining guests or just feeling particularly inspired, these pairings are sure to impress and satisfy. Cheers!




Orange Ave. Wit + Midnight Moon

Beer Notes: Refreshing, light-bodied with citrus and earthy spice; brewed with orange zest, coriander and orange blossom honey.

Cheese Notes: Goat milk gouda, aged six months, nutty, brown butter notes up front with a long caramel finish. 

Pairing Notes: The honey and citrus notes of the beer bring out the natural sweetness of the cheese, for a balanced and harmonious pairing.


Easy Up Pale Ale + Piave Vecchio

Beer Notes: Bready maltiness with hints of caramel sweetness, balanced by notes of citrus from Cascade and Mandarina hops.

Cheese Notes: Deliciously nutty, cow’s milk cheese from northern Italy. Aged for twelve months with a full, tropical fruit flavor and slight almond bitterness. 

Pairing Notes: The caramel maltiness and tropical hop aromas in the beer bring out the natural sweetness and fruitiness of the cheese.


Islander IPA + Humboldt Fog 

Beer Notes: Centennial, Chinook and Columbus hops give the beer a piney bitterness and subtle notes of apricot, grapefruit and mango.

Cheese Notes: A creamy goat cheese with a thin line of vegetable ash in the middle, to represent the thick layer of fog that rolls in to Humboldt County nearly daily. 

Pairing Notes: The piney and citrusy bitterness of Islander IPA cut through the creaminess of the cheese, and contrast the tanginess and subtle saltiness of the cheese.


Stingray IPA + Ivy’s Vintage Reserve

Beer Notes: Notes of tropical fruits and citrus with accents of nectarine and peach from the Citra, Mosaic, Simcoe and Southern Cross hops.

Cheese Notes: Creamy, 15-month aged sharp cheddar made from English cow’s milk.

Pairing Notes: The stone fruit notes of the Stingray IPA contrast the sharpness of this creamy, tangy cheddar, for a deliciously balanced pairing.