Enjoying one of their brewery-fresh beers on the deck of the brewpub while looking out at the blue Pacific Ocean is one of our favorite things to do. We highly recommend visits to Amplified Ale Works in Miramar and their brewpub in Pacific Beach. Amplified Ale is also involved with Surfrider Foundation’s Ocean Friendly Restaurant program, and a sponsor for San Diego’s Climate Action Campaign. Every $50 dollars of each keg sold goes to the organization to improve bike paths. Alex, for example, is on the board of beautifulPB, a Pacific Beach non-profit whose mission is to improve the Pacific Beach neighborhood.Īligning with beautifulPB’s mission, Amplified Ale and Karl Strauss Brewing teamed up to collaborate on an on-going series of beers called Pathway Ale which is sold exclusively in the Pacific Beach community. Like so many other breweries, in addition to brewing great beers, Amplified Ale is involved in giving back to the community. The result is a gluten-free/gluten-reduced beer whose taste is not affected by the process. They use Clarity Ferm, an enzyme made by White Labs, to improve clarity and strip out the gluten during fermentation. Amplified is the first to brew gluten-free/gluten-reduced beers in San Diego. Their close working relationship, diligence, and shared goal of making great beer is what makes the magic happen.Īll beers made by Amplified Ale team are gluten-free. Brewing quality beers on two different brewing systems that are 13 miles apart is hard work. Though the brew team at Amplified may be small, they are mighty. Amongst many of his responsibilities, Jeff oversees the reverse osmosis water conditioning system installed along one wall. Jeff Campbell, who used to be with Rip Current Brewing in San Marcos, is Director of Brewing Operations. Head Brewer Cy Henley is assisted by cellarman Alex Forsman. The new brewhouse is a 7-barrel system with four 15-barrel fermenters, and four brite tanks. Her favorite spots are in front of the lab room or near the cool collection of whiskey and bourbon barrels. The floor of the room is shiny, sealed concrete and above it is an open and exposed industrial ceiling.Īlex’s dog, Lucy, quietly and gently patrols the tasting room, though she mostly relaxes back in the brewhouse, happily chewing on her favorite toys. Sports TV or music video feeds get projected high up on a back wall. Strings of festival lights zigzag overhead while natural light streams in from the front picture window. Lighting is simple in the 12-tap tasting room. Punk Rock band, Bad Brains, fills the entire wall, with H.R. On another, a giant black-and-white photo of the D.C. On one wall, reverently-framed posters for the Grateful Dead and Pink Floyd hang lovingly with photos of classic rockers and bands. Vintage rock music posters, mementos, and used concert tickets adorn the vertical surfaces. Its tasting room aesthetics are tasteful, clean, modern, and minimalist. Later, the brewing team expanded the brewhouse with an additional 10-barrel fermenter and four 5-barrel serving tanks, but it still was not big enough to meet demand from their ever growing fan base.Īmplified’s Miramar brewery opened in May. Beers focused on West Coast-style ales, Belgian-inspired ales, and a variety of experimental batches across all beer styles. Then Cy Henley, previously from Alpine and Ballast Point, helped grow the brewing side of the business. In 2014 the name was changed to Amplified Kitchen & Beer Garden, where they added a 3-barrel brewhouse with two 7-barrel fermenters to make it a brew pub.Īt first, Amplified Ale Works was a side project at the restaurant. Three years after opening California Kebab, they opened a second restaurant in Pacific Beach. They had just left short, but very successful corporate careers in the hospitality industry, to strike out on their own. Hill, co-founded a little restaurant, California Kebab, right next to San Diego State University. In 2009, Alex and his Cornell University classmate, J.C. Before there was a brewery, however, there was a restaurant.
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