Join your favorite so-cal brewery at the 10th annual Props and Hops Craft Beer Festival, held on Saturday November 19th. Visit the CBC booth to sample and learn more about Weekend Vibes IPA, an award-winning favorite.
When and Where is Props and Hops?
Enjoy airplanes? Enjoy craft beer? Then the Palm Springs Air Museum’s 10th annual Props and Hops Craft Beer Fest celebrates both. Brewery booths will be set up inside the Miles hangar. Attendees will be steps away from vintage airplanes! Entry begins at 12 pm for VIP ticket holders, and 1 pm for GA.
What Can Attendees Expect?
Over 40 craft beers to taste, Food Trucks from Big Easy Sandwich Fries Galore, Dogos and Burgers and Nick’s Pizza, vintage airplane rides* – includes beer fest admission as well as live music by Del Sol Band and The John Stanley King Band.
Who Can Attend Props and Hops?
Attendees have to be 21 years or older. Friendly dogs on leashes are also welcome! Click the event link below to secure tickets today.
Applications for the Professional Certificate in the Business of Craft Beer Diversity Award Are Now Open
Coronado Brewing has partnered with San Diego State University’s Global Campus in the hopes to promote diversity and inclusion within the brewing community through the Professional Certificate in the Business of Craft Beer Diversity Award. Cheers to that!
The award not only includes full tuition towards certificate completion but a paid internship position at Coronado Brewing’s main brewery as well. The brewing company is hopeful that the scholarship money and internship position will help foster a skilled and diverse generation of brewing professionals. Applications are open now until November 30th at midnight.
About the Professional Certificate in the Business of Craft Beer Program
In the fall of 2013, San Diego State University kick-started its Professional Certificate in the Business of Craft Beer program where students could have the opportunity to explore professions in the craft beer industry. The program provides hands-on training for those who are interested in the business side of the brewing industry.
SDSU’s Craft Beer Certificate program combines sensory and non-sensory courses, giving you a well-rounded education in craft beer. The sensory courses involve tasting beer that accompanies lecture, readings, and select off-site sessions at local breweries for practical hands-on learning. Non-sensory courses focus on the business side of the craft beer industry, such as finances, marketing, distribution, sales, and customer relations.
The overall goal of the program is to create passionate and knowledgeable management and staff in the hospitality industry to give customers a first-class experience.
Application Information
Students can apply by completing the online application, and responding to the following prompt in 500 to 1,000 words.
Please share how you have demonstrated leadership in your community, industry, and/or school and strive to promote a diverse, inclusive, and equitable society.
If you receive this award, how will your participation in the Professional Certificate in the Business of Craft Beer Program provide you the opportunity to impact the brewing industry and be a champion for a more diverse and inclusive workforce?
All applications must be submitted before November 30th, 2022 at 12:00 am Pacific time.
The Professional Certificate in the Business of Craft Beer Program board will review applications and essays to determine which applicants are qualified for the award. Officials will interview the top three finalists and determine the awardee!
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
Gorgeous views on the two-hour drive from Seattle to Yakima, Washington.
HAAS Warehouse, where Coronado selects citra and mosaic hops.
These are the cores of hops from various farms across Idaho, Washington and Oregon.
Rubbing the hops creates friction which helps release the oils to evaluate the aromatic qualities.
Sampling new products at the HAAS hop tasting room. Cheers!
Next stop- Hollingsworth & Sons Facility
Time to observe and select El Dorado hops.
Bryce sampling El Dorado hops.
Next stop- CLS Farm Tour
Boys on the facility tour, posing with the hops that have been bailed already.
About three to four hop mountains of this size are bailed daily.
Final stop- Exploring the Yakima Chief Hops (YCH) Farm
Small snippets of hops, propagated in nutrient rich media.
In the early stages, hops thrive in high humidity environments.
Lady bugs are placed on the crop to eat small pests.
Hops must dry out before the bailing process.
Meet Lambeau, the YCH farm dog!
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!
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.
Kasey Chapman trimming basil on CBC’s roof top garden.
