3 Ways to Spend Valentine’s Day with Coronado Brewing
This year, Valentine’s Day falls on a Monday, which also happens to be the day after the 2022 Super Bowl. Not sure what to do for Valentine’s Day? Coronado Brewing has you covered. There are many different ways to celebrate love, especially since all three of our locations offer varying experiences. Follow along for three different ways you can celebrate Valentine’s Day in 2022.
Coronado’s Tasting Room is an ideal spot for the entire family to share a meal together. Our outdoor patio-area is dog-friendly, so even your fluffiest family member can join in on the Valentine’s fun. The Knox menu includes a variety of delicious appetizers, specialty pizzas, organic hard cider and more. We suggest taking home a four-pack or two of our organic hard cider, coming in the flavors: Nice & Dry or Superfruit with Acai Berry. As of right now, our Bay Park Tasting Room is the only CBC location selling our canned cider to-go, so take advantage and stock up while you’re there. Our patio area has outdoor heaters, so you can sit outside anytime during the day. Order a few specialty pizzas for the entire family to split, and say cheers to your loved ones this Valentine’s Day.
Address: 1205 Knoxville Street, San Diego, CA 92110
Hours: Mon-Sun 11:00 am-9:00 pm
Mug Club Monday: 2:00 pm- 9:00 pm
Friday Fills: All Friday long!
Coronado’s Imperial Beach location is a stone’s throw away from the beach. Bring your pals to our IB location and order food to go for an ultimate Galentine’s/friendly beach picnic. We suggest packing a blanket or beach chairs, but leave the food and brew to CBC. Pre-order your food online and select brews to-go in the IB fridge. We suggest you purchase a mixed-pack of our hard seltzers, which includes three unique flavors such as Strawberry Lemonade, Ginger Lime and Tangerine with Peach. Hosting a CBC-themed picnic for all your closest friends is the way to spend quality time together in honor of Valentine’s Day.
Address: 875 Seacoast Dr, Imperial Beach, CA 91932
Hours: Mon-Sun: 11:00 am-9:00 pm
Mug Club Monday: 2:00 pm- 9:00 pm
Friday Fills: All Friday long!
Last but certainly not least, if you’re looking for a fancy spot to take your significant other out to dinner our Coronado Pub location is the perfect place for a romantic date night. The pub menu is the most sophisticated, offering a variety of dishes from seafood pesto pasta, to wood-fired BBQ ribs, Atlantic salmon, and so much more. The pub also offers a mouth-watering dessert menu, containing four different dishes to choose from once you’ve finished on your main course. Take advantage of your time on the island and wrap up the night with a sunset walk on the public beach.
Address: 170 Orange Ave, Coronado, CA 92118
Hours: Mon-Fri: 10:00 am-9:00 pm
Mug Club Monday: 2:00-10:00 pm
Friday Fills: All Friday long!
*Keep in mind, all CBC locations do not accept reservations. Call ahead to check on wait times, or order ahead using this link.
What about Valentine’s Day gifts? CBC has a few ideas…
& many more options to choose from here.
PhotoBlog: High “Hops” after 2022 Hop Selection
Last week, three Coronado brewers, Mark, Bart, and Bryce, traveled up north to Yakima, Washington to observe and select various hops for the 2022 brew year. Bart Gumpert, CBC’s Innovation Brewer, took photos of the trip to share with those who may be curious about hop selection and what the process entails.
First stop- HAAS Pellet & Warehouse Complex
Next stop- Hollingsworth & Sons Facility
Next stop- CLS Farm Tour
Final stop- Exploring the Yakima Chief Hops (YCH) Farm
Cheers to another successful hop selection trip in the books. With hop selection complete, Coronado Brewing looks forward to another innovative year filled with hoppy new beers brewed with the best hops in the Pacific Northwest. Next time you’re in the Tasting Room, ask your server about the specific hops that go into the beer in your hand!
What Even Is A Shandy?
At the beginning of 2021, our brewers at Coronado Brewing decided to spice things up for the new year. After finding the perfect combination of ripe citrus and wheat ale, they were able to brew an incredibly refreshing shandy with a West Coast twist. Orange Avenue Shandy is a refreshing wheat ale brewed with juicy citrus to keep your tastebuds happy. Since the release of this hybrid style ale, we’re often met with the question
What is a Shandy???
History of the Shandy
The term “shandygaff” was first introduced in 19th century New England. Shortened to ‘shandy,” the term was used to describe a blend of beer with any kind of non-alcoholic drink. The English typically crafted their shandy’s using ginger beer; however, any citrus-flavored beverage usually did the trick. Charles Dickens once wrote about shandies, exclaiming they were “the perfect alliance between beer and pop.” As shandies became more popular in English culture, the ale spread rapidly throughout Europe.
Though shandies were originally created as beer mixed with ginger-ale or ginger-beer, other European cultures used various citrus beverages to make them their own. For example, Germany’s shandy is typically made with lemon and is known as a “Radler.” Radlers adapted from the name Radlermass, or “cyclist litre.” Radlers were first made by Franz Kugler when he accidentally ran out of beer and had to mix it with lemon soda to keep the sales going. As lemon was introduced to the world of shandies, other flavors like grapefruit and orange came into play.
Narragansett Beer, Karbach Brewing Company, and Leinenkugel’s are three popular companies that craft shandies and radlers.
Orange Avenue Shandy
Why did we decide to make our own Shandy? For the last 25 years, CBC fans may have seen us crafting beers using citrus flavors before, ie. one of CBC’s most popular beers of all time, Orange Ave Wit. While they share a similar name, customers can think of Orange Ave Shandy as the “younger cousin” of Orange Ave Wit. Sure, OAW may have taught OA Shandy a thing or two, but Shandy brings a totally new set of flavors to the game, bursting with orange juiciness. “Orange Avenue Shandy isn’t like your traditional shandy, it’s brewed with orange and honey to give it a lighter, crisp taste,” says Bart Gumpert, CBC innovation brewer. He continued on by saying “Orange Avenue Shandy was brewed for our customers to enjoy a new style of beer, especially something that’s refreshing and easy to sip on.” Most shandies are best on hot days during the summer season; however; our shandy is crafted for year-round enjoyment. Don’t let another hot summer day ruin your vibe, stay refreshed and try an Orange Avenue Shandy today.
CORONADO BREWING AND BELCHING BEAVER DEBUT TAIL & TOOTH COLLABORATION
SAN DIEGO – March 28, 2019 – Coronado Brewing Company is excited to announce the second installment of its unique two-part collaboration with Belching Beaver Brewery. The two San Diego-based breweries first came together in January to brew Tooth & Tail Hazy IPA—a double dry-hopped New England-style IPA bursting with tropical juiciness. The breweries reunited in March at Coronado’s Bay Park facility to brew Tail & Tooth Hazy IPA.
Named for the mermaid’s tail and the beaver’s tooth, Tail & Tooth/Tooth & Tail each interpreted the hazy IPA style with unique hop profiles and London III yeast. Belching Beaver’s Tooth & Tail featured a vibrant blend of Mosaic, Idaho 7, Citra and Motueka, while Coronado’s Tail & Tooth showcases Idaho 7, Azacca and El Dorado. “We knew wanted to each brew a hazy IPA, but with slightly different hop profiles,” says Shawn Steele, Director of Brewery Operations, Coronado Brewing Company. “Tail & Tooth is super juicy and drinks like ripe pineapple. We’re stoked with the results.”
Tail & Tooth Hazy IPA will debut at Coronado Brewing’s three locations on Friday, March 29, in 16oz four-pack cans and on draft. Brewers from Coronado and Belching Beaver will be at Coronado’s main brewery and tasting room this Friday, March 29, from 4-6pm to answer questions about the beer. Tail & Tooth will be available throughout Coronado’s distribution network beginning in April. For more information about this dam coastal collaboration and events planned, visit www.coronadobrewing.com. Stay Coastal. Cheers.
Tail & Tooth IPA Beer Copy:
This beer is dam coastal. Coronado Brewing and Belching Beaver put their tails together and brewed one epic hazy IPA. It’s brewed with a blend of Idaho 7 and Azacca hops for an intensely tropical and piney beer fit for mermaid’s and beavers alike.
Style: Hazy IPA
Package: 16oz can four packs, draft
Release: April 1, 2019
Availability: Coronado’s distribution network
Sales Sheet: https://bit.ly/2OtyHgl
About Coronado Brewing Company
In 1996, when craft beer was still a foreign term and San Diego County was home to only a handful of breweries, the Chapman brothers Ron and Rick opened a brewpub in their hometown of Coronado. Today CBC stays true to their San Diego roots, brewing abundantly hoppy West Coast-style ales, which are available today in 14 US states and 12 countries. In addition to the long-established pub in Coronado, the company opened a tasting room inside its San Diego production facility in 2013, and a tasting room and restaurant in Imperial Beach, California in 2014. Coronado Brewing Company was honored in 2014 with one of the brewing industry’s most prestigious awards—World Beer Cup Champion Brewery and Brewmaster for a Mid-Size Brewing Company.
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.
Behind the Scenes @ CBC (part 1)
Welcome to Behind the Scenes @ CBC! This is the first of many blog posts providing our fans a sneak peek at what’s brewing at the pub, the tasting room, the brewhouse and more.
Don’t come here expecting corporate jargon, mission statements and marketing-geared prose—I’m a terrible writer with no grammar skills to speak of (I even misspelled grammar before this got edited). These will be brief, raw, up-to-the-minute posts that, starting next time, will be heavier on images than words. A picture says a thousand words, so this approach should save me tons of work!
Here goes nothing…
We recently brewed a new beer called Thai-One-On Pale Ale. Motivated by his time on our rooftop garden, CBC chef Kasey Chapman asked our pub brewers, Pete Falletta (Playboy Pete) and Dan Drayne (Boardshorts Dan), if they’d like to brew a specialty beer using fresh basil from the garden.