12-04-2014
DESCRIPTION
Volume 101, Issue 33TRANSCRIPT
THURSDAY, DEC. 4 - SUNDAY, DEC. 7, 2014 • VOLUME 101 • ISSUE 33
PR
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ITIO
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SDSU BREWERY PROGRAM P5 • OGGIS P6 • BALLAST POINT P6 • BEERS BY COLOR P7 • STONE P8 • ST. ARCHER P9 • BELCHING BEAVER P10
COVER DESIGN AND PHOTO BY KATE LEONARD, ART DIRECTOR
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3THE CRAFTIER BEER ISSUEdec. 4 - 7, 2014 • THe dAILY AZTecedITor: elpin keshishzadeh • [email protected]
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san dieGo diVes into pints oF sUccess
THe crAfT beer Issue
elpin keshishzadehopinion editor
_________________________________
For the longest time the beer industry
was dominated by watered-down lagers and mediocre imported beers. However, the era of remaining complacent with the tastes the beer industry had to offer is over, and that can be credited to one of San Diego’s biggest industries — craft beer.
Craft beer has hopped onto everyone’s radar over the past few years. The beer industry has
seen home-brewers progress from their garages to multi-thousand square foot facilities.
With breweries sprinkled all across the county, America’s Finest City has been deemed the craft beer capital of the world. Beer connoisseurs will never have to worry about their glass every being empty, because there’s always a new brewery to try.
For the craft beer issue, The Daily Aztec has compiled a few of the best breweries San Diego has to offer.
Craft beer pioneer Stone Brewing Co. is one of San Diego’s most tenured breweries and has seen the industry grow, and they have adapted and grown with it (p. 8). St. Archer is a recent newcomer to game and has set up shop in Miramar. The company has a strong action-sports following and emphasizes strong family values at its core (p. 9).
While many breweries are located in the north county, there are still plenty close to San Diego State. Belching Beaver is a good one with a cool theme based off the wood-chomping animal (p. 10).
Oggi’s serves up their creatively concocted craft beer right on San Diego State’s campus.
Beer giants Ballast Point and Green Flash Brewery also have made great strides in making San Diego the craft beer capital. Societe is another trendy brewery that’s got a unique theme and interesting drinking experience.
San Diego State has even embraced the craft beer industry. The College of Extended Studies offers a brewery program where students can earn a certificate in beer brewing (p. 5).
Be sure to check out The Daily Aztec website to read all the craft beer stories so your glass never goes empty.
But when your glass does go empty, make sure you lock in a safe ride home before you hopp up for your next pint-full.
Who’sWho?Editor in ChiEfMonica Linzmeier
Managing EditorMadison Hopkins
nEws EditorDavid Hernandez
asst. nEws EditorCamille Lozano
sports EditorKristian Ibarra
asst. sports EditorTerence Chin
opinion EditorElpin Keshishzadeh
asst. opinion EditorKC Stanfield
EntErtainMEnt EditorNick Knott
asst. EntErtainMEnt EditorRyo Miyauchi
fEaturEs EditorKelly Hillock
asst. fEaturEs EditorOlivia Litsey
photo EditorJenna Mackey
vidEo EditorWesley Beights
digital ContEnt EditorKelly Gardner
art dirECtorKate Leonard
produCtion dEsignErMark Anthony Santos
voluntEEr writErsQuinn Owen
Anthony BerteauxSimon Shieh
Marissa Ochoa
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advErtising dirECtorTony Disarufino
salEs ManagErAdam Zabel
sEnior aCCount ExECutivERadbeh Rabaz
aCCount ExECutivEsAlfonso Barajas
Sarah RichardsonKamila Sikorski
Teak Switzer
aCCounting & ContraCtsMichael Bratt
Kim Le_____________________________
strEEt tEaMEmily AlvarengaShelby Snyder
Conor NordbergPaige Plassmeyer
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gEnEral ManagErJay Harn
graphiCs spECialistChris Blakemore
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Quinn Owensenior staff writer____________________________
San Diego State has begun interviewing students regarding allegations that fraternity members yelled obscenities and waved dildos at demonstrators rallying against sexual assault.
Director of Student Life and Leadership Randy Timm has spoken to members from Sigma Phi Epsilon and Delta Sigma Phi. He said he might conduct follow-up interviews.
“You’re usually going to get two versions of everything, so we’re just going to go through and hear both sides of the story,” Timm said. “I think a lot of it is listening to the stories, finding if the stories can be corroborated and talking it through.”
Student Life and Leadership is in the process of contacting the demonstrators for interviews.
Concerned Students of SDSU, who organized the Nov. 21 rally against sexual assault, emailed
Student Life and Leadership on Monday, Nov. 24 to describe the harassment several members experienced during the rally.
The national chapter for one of the fraternities was contacted and spoke to Timm on Tuesday. He would not specify which national chapter executives were at SDSU.
Evidence, such as photos or videos of the night, will be evaluated if available.
Timm will evaluate the information gathered through interviews to decide if the allegations seem to be a potential Student Organization Handbook violation, which would lead to a judicial process through Student Life and Leadership.
However, if students may have individually violated the Student Conduct Code, the investigation would be sent to the Center for Student Rights and Responsibilities.
For it to be considered a student group violation, every member doesn’t have to be involved. An organizational activity may include three or more members, Timm said.
He said if there is sufficient evidence for a student organization violation, he will hold a judicial meeting with the fraternities to present his findings, and Student Life and Leadership would recommend a penalty. The vice president or associate vice president for Student Affairs would have to approve the sanctions.
Associated Students President Jonathan Cole, also a Sigma Phi Epsilon member, has said fraternity members should be expelled from their respective fraternities if allegations are true.
Sigma Phi Epsilon President Austin Dean previously said his fraternity, which allegedly yelled obscenities during the Take Back the Night rally, would conduct an internal investigation.
Delta Sigma Phi, accused of waving dildos at protestors, has not returned requests for comment.
Timm hopes to be done with the investigation process by early next week. He said it depends, in part, on students’ schedules.
The InterFraternity Council has suspended social activities for fraternities following the alleged incident as of Nov. 25 and is educating its members about sexual assault prevention, according to a campus-wide email Cole sent.
Bo Elder, Concerned Students of SDSU co-organizer, said he would like to see more dialogue between student activists and the university.
“Talk would be a start, because they haven’t talked to us at all,” Elder said.
Concerned Students of SDSU members have collaborated with student activists at University of California, Berkeley and University of California, Santa Barbara to draft a list of statewide demands for California State University and University of California schools.
Those demands, along with requests specific to SDSU, have not been finalized.
Concerned Students of SDSU will hold another demonstration protesting sexual violence at 12 p.m. on Tuesday, Dec. 9 in front of Hepner Hall.
SDSU probes claims against frats
DEC. 4 - 7, 2014 • THE DAILY AZTECEDITOR: david hErnandEZ • [email protected]
#EDITORIAL
sexual assault is everyone’s issueBy editorial staff___________________________
Recent events from this semester have pointed
out an ugly truth for San Diego State, as well as college campuses across the country. From the results of the semester-long audit to the spike in reported cases, the issue of sexual assault and systemic problems that promote rape culture have swept across national media and made their way into the forefront of many Aztecs’ minds. The most recent addition to this timeline of horrible events was the alleged harassment of “Take Back the Night” demonstrators by SDSU fraternity members. This was followed by another sexual assault report just one day later. The resulting decision by Greek-life leaders to suspend all fraternity social activities and require sexual assault prevention and bystander training for its members have further
divided the student body on the proper way to handle such a horrendous situation.
Because of the complex and widespread nature of these issues, The Daily Aztec wishes to utilize its power as a facilitator for communication on campus to voice its own opinion on the matter. We, as the editorial board of this publication, believe that although the voluntary suspension of fraternity social activity was a positive step toward finding collaborative solutions, more needs to be done. To truly create a safe campus community free from the threat of violence we need more transparency in the reporting, investigating, and judgment processes of sexual assault cases.
There have been 10 reported sexual assaults this semester, according to SDSU Police Department Capt. Joshua Mays. Although some of these allegedly happened at fraternities, they didn’t all occur there. Therefore it’s clear that these issues need to
be addressed within fraternity culture, but Greek Life is not alone in perpetuating this violent environment, and other aspects need to be addressed.
Following the sexual assault audit, the university acknowledged that several changes would be put in place to improve safety and reduce incidents. However, its unclear what’s actually been done. We know there was a new video on prevention and bystander training during new-student orientations that received mixed reviews. We know there is a plan to open up the women’s resource center, but not any definitive timeline for its completion. And we know there has been increased training among staff and residents advisors to aid victims. What we don’t know is what any of this has done.
Rape culture on our campus is not something that’s going to have a quick fix, but it is something that students and administration
need to work together on to find a solution. The only way to do that is for increased transparency throughout it all. Sexual assault reports are not enough, we need to know what happens next. Obviously privacy issues come into play with the identities of those involved with a case, but that doesn’t mean there isn’t a way to inform the student body on the way these cases are handled.
Students on this campus deserve to know their safety is a top priority. We do not deny that university and student body leaders clearly desire an end to these issue, but the unclear communication of progress and changes is a disservice to all. When one Aztec is harmed, it is the duty of all of us to step up and find solutions. And the first step is asking for answers.
We welcomes any responses to this editorial online or through Letters to the Editor, for which guidelines can be found online.
#NEWS
File photo
CoRReCtioN: in the column Donors Favor Student Athletes on Dec. 1, the fundraising goal was incorrectly stated as $700,000 whereas the actual goal is $750,000 and the majority of funds is not allocated to athletics, it is dispersed.
Students brew a craft beer futureAnthony BerteAuxsenior staff columnist_____________________________________
To beer or not to beer? That is the question for many students figuring out their class schedules for the spring semester.
However, we’re not talking about chugging Coors Lights over the
weekend. We’re talking craft beer: A brewing art form that holds a legitimate place in the academia at San Diego State.
The College of Extended Studies is host
to a professional certificate program in craft beer that offers more than six academic courses ranging from marketing craft beer and craft beer food pairing, to the art of craft beer for any interested students. The program’s versatile coursework covers a wide range of topics by enticing students to explore different craft beer styles, trends, business practices and the future of this blooming industry.
When the program first started out, it covered a wide range of subjects appropriate to the complex nature of craft beer culture, Program Director Giana Rodriguez told KPBS.
“We’re going to be looking at the history of craft beer,” Rodriquez said. “We’re going to be looking at very particular flavor profiles, blind tastings, knowing what your beers are, knowing how they’ve grown from the beginning of the craft beer movement to now, how to serve beer, know what glassware to use, how to store it.”
Craft beer is being brewed in an industry on the rise both locally and nationally. Craft beer sales in the United States have been up 17.2 percent and make up 8 percent of all beer sales. Locally, craft brewing is one of San Diego’s fastest growing business sectors, generating a $299.5 million economic impact in 2011, according to a study conducted by the National University System for Policy Research.
The number of craft breweries in San Diego from 2011 to 2013 has nearly doubled. Currently, there are more than
80 breweries operating in San Diego. With two local breweries making the cut for the National Breweries Associations Top 50 breweries, it’s safe to say craft beer is ingrained in San Diego’s identity.
The standard for craft beer is high in San Diego, starting right on campus. The SDSU program has brought in local craft beer enthusiasts come into classrooms to share their expertise and involvement within the community with students. This opportunity to have local industry professionals as instructors isn’t only an opportunity for gaining industry insight, but an excellent opportunity to network among professionals in the local community.
Bill Syask, an instructor for the program, is a craft beer connoisseur for the Stone Brewing Co., which was ranked No. 10 in the nation for total beer sales. The instructors involved also foster a connection with the craft beer community.
“I’ll … ask students to become more involved in the budding craft beer community in San Diego by visiting different pubs and breweries — whether it’s as a class field trip or on their own,” Syask said in his profile. “Of course, we will taste a variety of craft beers in the class as well.”
Craft beer breweries are abundant in San Diego. From the unique botanical hoppy beers at Societe Brewing Co. to the wheat beer at New English Brewery, variety is everywhere. The program pushes students to explore the diversity of the craft beer culture in San Diego.
It’s the inspired creativity and diversity in the craft beer community that has allowed for quirky beer oddities, such as the famous “The Walking Dead” inspired craft beer made from smoked goat brains. Removed from the mediocrity of mainstream beer, craft beer has opened doors for many individuals to celebrate diversity and creativity in an industry stagnated with corporate chokeholds.
The collective local efforts and passion put into SDSU’s craft beer program proves the craft beer brewers on campus, and around the world, aren’t simply brewing beer, they’re brewing inspiration. It’s an inspiration that will quench the thirst for a successful future in San Diego, starting at SDSU.
#SdSubrewS
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5dec. 4 - 7, 2014 • THe dAILY AZTecedITor: elpin keshishzadeh • [email protected]
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SIMON SHIEHSTAFF COLUMNIST___________________________
Oggi’s is the only food establishment at San Diego State that sells alcohol and they do a pretty good job.
Hungry Aztecs glide from the pizza line to the bar then onto the outdoor patio on sunny afternoons, or to the sports-
themed indoor lounge on cold evenings. Oggi’s has a range of its very own microbrews, from light and sweet to dark and bitter, pleasing almost any kind of beer lover. It also carries beers from other breweries just in case one’s in the mood for something more familiar.
Oggi’s was founded in 1992 in Del Mar as a family-friendly pizzeria famous for its stuffed pizza. In 1995, the pizzeria decided to hop on the microbrewery bandwagon and started brewing its own beer.
Today, it calls itself a sports-themed brew house and boasts a wide variety of beers. Oggi’s most consistently popular beers are IPAs, of which the Torrey Pines IPA is the biggest
#OGGIS
Oggi’s slices into craft beer scene at SDSU
crowd-pleaser. It’s a very intense American-style IPA that uses five different kinds of hops and has a fresh, clear taste without the metallic feel of other IPAs. It won a silver medal in the Great American Beer Festival in 2005 and was a grand champion in the United States Beer Tasting Championships. In San Diego, where beer drinkers love their IPAs, the Torrey Pines IPA is a fan favorite.
Besides its IPAs, Oggi’s also has a very popular light beer called the California Gold. Its creamy crispness would put a nice cap on a hot day at the beach and its low alcohol content makes it a comfortable afternoon beer. The California Gold has won gold and silver medals at the L.A. County Fair and is one of the most popular non-IPAs at Oggi’s.
There’s something comforting about going to a bar on your college campus. For on-campus dorm-dwellers it’s a great bet because there’s no driving involved. On top of that, peers around the same age surround the area, all of whom are looking to kick back after a long day of school work. This fun, relaxed atmosphere is perhaps Oggi’s most unique and attractive element.
There’s little cause to fear the questionable individuals, loud music and tense atmosphere that often characterize other bars. Just watch out if you’re
MADISON HOPKINSMANAGING EDITOR___________________________________
If you live in the dorms, home brewing isn’t exactly an option. But for those of us who live off campus and are 21 or older, home brewing
offers opportunities to produce unique craft beers specific to your tasting preferences.
San Diego has become a mecca for craft breweries and Ballast Point Brewing
Company is one brewery that is dedicated to working with novice brewers to train the next generation of beer crafters with its Home Brew Mart.
This dedication to helping beginning brewers is reminiscent of Ballast Point’s own start more than 20 years ago.
“Jack White started Home Brew Mart in 1992 with the intention of eventually starting a brewery,” Ballast Point Home Brew Advisor Derek Lauridsen said via email. “In 1996, this goal was achieved when Jack White and Yuseff Cherney (White’s first employee) acquired equipment and licensing to start brewing as Ballast Point at the Home Brew Mart location.”
As Home Brew Mart grew and expanded into a nationally recognized
Ballast Point crafts home brewers #BALLASTPOINT
brewery with a location in Scripps Ranch as well as hybrid breweries and restaurants in Little Italy and Miramar, Ballast Point remained dedicated to its home brewing roots.
Everyone who works at Home Brew Mart is a home brewer, and many of the more than 350 people who currently work at Ballast Point brew their own creations as well, Lauridsen said.
“Home brewing really is the heart and soul of our company,” he said.
To add backup to that statement, he cited the example of Ballast Point’s top-selling IPA: Sculpin IPA. George Cataulin and Doug Duffield are current Home Brew Mart employees and
created the popular beer while home brewing.
Ballast Point offers advanced home brewing classes for its employees and uses its pilot-brewing program at the Little Italy location to create a hands-on brewing experience. It even hosts quarterly competitions where all employees are encouraged to create brewing teams to create their own recipes. The brewery holds what it calls a “Roots to Boots” tasting where members of the general public can vote for their favorite employee concoctions. Winners move on to the next quarter’s competition and crowd favorites may even make it to store
shelves. One such success story will be making its way to stores soon, after Home Brew Mart employee Doug Pominville debuted his “Grunion American Pale Ale” to pleased tasters in a competition.
If your skills aren’t quite at that level of expertise yet, there’s no need to worry. Home Brew Mart works with novice brewers to perfect their crafts by providing guidance while using new brewing equipment, performing on-site diagnostic service on equipment and offering step-by-step instructions at monthly classes.
Beginner’s classes are available for $10 to get interested participants started. For those who would prefer to work out the process for themselves, Home Brew Mart recently debuted a line of beer titled the “Homework Series” to encourage new brewers to attempt to replicate specific beers by attaching recipes to bottles.
“We are also constantly challenging our customers to step up their game,” Lauridsen said.
As the home brewing industry continues to grow in popularity among craft beer enthusiasts, San Diego brewers can consider themselves lucky for the array of options the community. The entrepreneurial spirit is in the air, and with so many opportunities to learn, it will likely only grow from here.
looking to grab a beer after a game — it can get crowded.
Overall, Oggi’s does a nice job of blending into the college campus
Grab a classmate after a day at school and try one of the signature brews. You won’t be disappointed. Just remember to drink responsibly.
Oggi’s brews range from a selection of pale ales to dark stouts.KATE LEONARD, ART DIRECTOR
IMAGE FROM FACEBOOK
6 THE CRAFTIER BEER ISSUE DEC. 4 - 7, 2014 • THE DAILY AZTECEDITOR: ELPIN KESHISHZADEH • [email protected]
PLEASE DRINKRESPONSIBLY!
BEER GUIDE BY COLOR
WAHOO WHITE
SCULPINIPA
BIG EYEIPA
CALICO AMBER ALE
BLACK MARLIN PORTER
DOUBLE DAMNED
DOUBLE IPA
RABID BEAVER IPA
SAISON DE BEAVER
BEAVER MILK STOUT
ME SO HONEY
WHEAT ALE
JIBE PALE ALE
30TH ST.IPA
WESTCOAST IPA
HOP HEAD RED
LE FREAK BELGIAN IMPERIAL
CALIFORINA GOLD
DUCK DIVEHEF
PARADISE PALE ALE
TORREYPINE IPA
SUNSET AMBER ALE
BLONDE ALE WHITE ALE PALE ALE IPA DOUBLE IPA
STONE GO-TO IPA STONE IPA LEVITATION
AMER ALERUINATION
IPA
SELF RIGHTEOUS BLACK IPA
#stonebrewing
stone brewing rocks the craft beer marketcamille lozanoasst. news editor_____________________________
In 1996, a “talented home brewer” and a “trust fund kid” came together to create the Stone Brewing Co. during a time
when less than a dozen breweries populated the San Diego area.
From gargoyles and cheeky brew titles to fierce
commitment, sustainability and success, co-founders Greg Koch and Steve Wagner have created an internationally recognized brewery.
Stone Brewing Co. seeks to “do everything for somebody rather than something for everybody,” Minister of Evangelism and Indoctrination at Stone Brewing Co. Ken Wright said.
Koch and Wagner met when Wagner, a guitarist, was rehearsing with his band at a studio Koch owned. They then reconnected during a beer
course hosted by the University of California, Davis. The two bonded over their shared love of beer, and Stone Brewing Co. came shortly after.
The two founders initially had trouble selling the “hoppy” brew because of its bitter, unfamiliar taste. But in July 1996, their first keg of Stone Pale Ale was sold, according to the brewery’s website.
Despite a somewhat rough start, the brewery has since grown appreciatively and moved from its original headquarters in San Marcos to its current location in Escondido.
Stone Brewing Co. has company stores located throughout San Diego, including locations in South Park, Oceanside and Pasadena. There are even Stone Brewing World Bistro and Gardens locations at its headquarters and Liberty Station.
The brewery has also gained ownership of Stone Farms, a farming property located in Escondido, after the struggling organic farm was unable to
sustain profits. Wright said through ownership, Stone Brewing Co. has kept many of its original employees who tend to the 19-acre farm.
The organic used for the Stone Brewing World Bistro and Gardens at the brewery’s headquarters is also sold at Stone Farms, along with brewery merchandise.
One thing you won’t find at any of the bistro locations is Ketchup, a food condiment Wright said co-founder Koch simply despises.
“He’s not a normal human being by any stretch of reality,” Wright said of Koch’s quirks. “He suffers from self-described unrealistic optimism.”
But Wright also said this is what he believes makes the brewery the immense success it is.
The brewery is the biggest within the area and as such, the co-founders have maintained a strict commitment to sustainability through its sustainable food movement and conservation measures.
Solar panels are installed on
the roof of the headquarters and the brewery also adopted a water reclamation program during its 2005 relocation to Escondido.
“Breweries are required by law to treat their water before discharging it,” Wright said. “But we’ve taken it one step beyond that where we’ve treated our water to the point that we’re actually plugging in quite a bit of reclaimed water back into our system as a conservation measure. We’ve dramatically reduced our water usage. It’s definitely well below the average of most breweries.”
Wright said the overarching focus for Stone Brewing Co. is staying true to its values.
“We’ve got a very robust culture and I think that’s what sets us apart,” Wright said. “We don’t just make beer, we also espouse this culture of
courtesy of stone brewery
doing your own thing, coloring outside the lines.”
Wright said the gargoyle, often mistaken for a demon, has been associated with breweries since medieval times when brewers saw the fermentation process as a divine action. As such, gargoyles were used to ward off evil, including devils, demons and anything else that could disrupt the heavenly process.
For Stone Brewing Co., Wright said the icon serves to “ward off mediocrity … and it looks pretty bada-s.”
Stone Brewing Co. will soon be the first United States craft brewery to own and operate a brewery in Europe. Plans for the brewery were announced earlier this year. Wright said he believes the brewery will be up and running approximately two years from now.
8 THE CRAFTIER BEER ISSUE dec. 4 - 7, 2014 • tHe dAiLY AZteceditor: elpin keshishzadeh • [email protected]
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#SAINTARCHER
Saint Archer brews for the love of the sportKC StanfieldAsst. OpiniOn EditOr______________________________________
Craft breweries have generally been distinguished by their quality alone, but Saint Archer Brewing Co. has
revolutionized this tried and true concept. The brewery still strives to make the best brews possible, but it has added something extra: It’s given beer an extreme sports image.
Josh Landon, one of the first co-founders and current CEO of Saint Archer in San Diego, came up with the idea.
It all started when Landon was with professional surfer Taylor Knox at a surf contest in Puerto Rico. A hard liquor company asked Knox to sponsor its drink. To Landan, it didn’t seem like a natural fit because they both enjoyed craft beer more.
That’s when he says the light bulb went off. There wasn’t a craft beer in the industry that felt personal. It lacked a certain identity that mainstream beers, such as Coors and Budweiser, promoted. Other products have had successful start-up stories, so Landan applied the same logic toward his brewery idea.
“If we could get all our friends from the entire industry, the best of the best, we could make something special,” Landan said. “This would be the best story ever. We all drink craft beer after all.”
From that point, Landan, Mikey Taylor and Paul “P-Rod” Rodriguez, both professional skateboarders, started Saint Archer, with Knox coming on board shortly after. More big names in action sports, music, film and brewing industries join Saint Archer as investors who give back to the company as much as it
receives.“It’s a young, creative mindset building
a business, so it’s not locked into any format as far as investments go,” Saint Archer bartender and applied design senior Scott Davis said.
Once enough people joined Saint Archer, its brand took off on Instagram. It currently has more than 40,000 followers and there’s no doubt the brewery
utilizes social media to its full potential. Landan said the company has received overwhelming support and he’s even seen fans wearing the Saint Archer logo in Japan and Russia.
According to Davis, who’s also family friends with Taylor, out of the approximate 20 owners at Saint Archer, not a single one owns more than 17 percent of the company.
“They’re naturally driven people looking for their next thing,” Davis said. “It’s hard to make extreme sports your lifelong career even though they probably could. It’s more of a passion thing.”
The brewery is in Miramar, but Saint Archer also has a tasting room in the brewing warehouse. It’s open every day and craft beer enthusiasts are welcome to sample upcoming brews.
The beer is inexpensive and according to Davis, the tasting room doesn’t make much profit, instead it exemplifies the image the brewery is going for.
To add to its culture, a bunch of Saint Archer merchandise is also available at the brewery, which sells more than one might expect.
“Skaters and surfers are reppin’ it, so it starts to advertise itself and gets the image
out there,” Davis said.Despite their recent success, Landan
hopes to keep a good balance between affordability and taste, while keeping the focus of simply drinking beers with friends alive. Those at Saint Archer aren’t in it for the money like most sponsors. They want to make beers they enjoy drinking.
“We’re not brewers,” Landan said. “We’re fans of craft beer.”
kC STANfIEld, ASST. opINIoN EdIToR
“We’re not breWers. We’re fans of craft beer.”
- Josh Landan,Saint Archer CEO
9THE CRAFTIER BEER ISSUEdEC. 4 - 7, 2014 • THE dAIlY AZTECEdIToR: ELpin kEShiShzAdEh • [email protected]
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#belchingbeaver
SDSU alumnus hopps into brewing
courtesy of tom vogel
Elpin KEshishzadEhOpiniOn EditOr_____________________________
With San Diego State’s successful craft beer certification program and
the growing popularity of its culture in San Diego, successful breweries and brewers are not uncommon.
The Daily Aztec interviewed Belching Beaver owner and SDSU alumnus, Tom Vogel.
The Daily Aztec: Did you always know you wanted to get in the brewing business?
Tom vogel: No, and yes. The first resume I ever sent out was to Coors, straight out of SDSU. I did not even get a response from them. I started a mortgage company to make money and ran that for over 20 years. That got real boring.
DA: What inspired you to join the brewery industry?
Tv: I had been a home wine
maker and a home brewer. One late night I was brewing and accidentally dropped a full six gallon glass carboy on the floor. In frustration, I turned to my wife and said “I am going to open a place, hire a good brewer, so I don’t have to do this crap anymore.” I publicly said I was going start my own place drinking a beer at Lost Abby, one of my favorite breweries. Once you tell your friends you are going to do something, you have to do it, which is pretty much why I said it. I was set when I knew I had Troy Smith, a poker friend and commercial brewer, jumping on board with fellow wine maker, Dave Mobley. We had our team and that was it. (We) have to do (it). Which is pretty much why I said it. I was set when I knew I had Troy Smith a poker friend and commercial brewer jumping on board with fellow wine maker Dave Mobley, we had our team and that was it.
DA: How has your journey been so far?
Tv: Honestly, it’s been amazing. We now have two locations and just purchased our 3rd, which will be a 6,600 sq. ft. brew pub
in downtown Vista. We hope to open that one by summer 2015. The growth has been fantastic. And your customers — wow. What a fun bunch of people you get to meet and get to know. You don’t really think about that when you decide to start a brewery, but it’s the best part.
DA: What are some obstacles you’ve faced along the way?
Tv: Capital is always difficult in the beginning. Our business
plan (at this level) does not allow us to take on investors or take on loans. We want to stay organic, let the business grow on its own merits. With that comes lack of brewing tank capacity — we always run out of beer. It sounds like a good problem to have until you realize your accounts don’t feel that way.
DA: How do you stand out in San Diego’s vast brewery industry?
Tv: Our brewermaster, Troy
Smith, came out with a Milk Stout. We were the first to make one in San Diego. It went really well. Now you find other breweries coming out with one. We have a Peanut Butter Milk Stout — we were the first in San Diego to mass-produce one all year long. So, unique beer and beer everyone likes.
For those interested in a career with the brewery industry, Vogel provides four ingredients crucial for success: Capital, business experience, good brewer and great partners.
Tom vogel• 1987 sDsu AlumnA
• major: politicAl science
• minor: business ADministrAtion
• favoriTe beerS: belching beAver’s rye ipA AnD Double ipA: DAm
spotlight
10 THE CRAFTIER BEER ISSUE Dec. 4 - 7, 2014 • The DailY aZTeceDiTor: elpin keshishzADeh • [email protected]
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CROSSWORDS
ACROSS1 Barge, for one5 Go up to one’s ankles9 Saw to a seat14 Launder15 Obi-Wan portrayer16 Maine college town17 Oft-pickled fish20 Kit for Mr. Fixit21 Bygone22 London facilities23 Otologist’s concern24 Cartoon still25 Studious-looking dwarf26 Strikes out29 Educational stage
33 Part of a Latin trio34 Subatomic particle35 Colleague of Sonia and Clarence36 Musical dir.37 Feature shared by the women vocalists concealed in 17-, 29-, 45- and 59-Across40 P&L column41 Not from around here43 Word in a dramatic warning44 Shout for the picador45 Keep out48 Bargains49 Blvd. cousin50 Bargain bin abbr.
51 Big __53 “So that’s your game!”54 Had a little lamb55 “Just walk away”59 Comes to terms62 Razz63 Ordering aid64 Sea birds65 “Waiting for Lefty” playwright66 Cad’s comeuppance67 Fries, say
DOWN1 Rescue acronym2 Roman statesman3 Capital once called Christiania4 They have very big
calves5 Super Soaker, e.g.6 Ended a flight7 Cal. page8 Bounced off the walls9 “Downton Abbey” title10 Drop the ball11 1964 Ronettes hit12 How an embarrassing question may be asked13 “Mission aborted”18 Org. chronicled in “The Puzzle Palace”19 Glamour rival24 More crafty25 Sci-fi author Lester __ Rey26 Capacitance unit27 Well in the lead28 Passé30 Wade’s opponent31 Jeans choice32 Stows, as cargo34 “__ Lisa”38 Much of 19- and 48-Down39 Really drops the ball42 Potato spot46 Credit card issuer47 Beats badly48 Magazine with many white dresses52 Actress Hagen53 Aware of54 Court figures: Abbr.55 Horne on stage56 Garr on screen57 Wedding choice58 “What __ could it be?”60 Prov. where the CN Tower is located61 Bus. card number
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HOROSCOPEHAPPY BIRTHDAY (12/4/14) - Mars enters Aquarius today, launching a year of community action and spontaneous romance. A turning point in self-confidence and personal power arises after 12/23 (until 12/19/17). See yourself in the driver's seat. Plan your moves, and boldly make them. Expect domestic changes around 3/20. Travel invigorates... entertaining and creative expression enliven you through August.
HOW IT WORKS: 10 is good, 1 is bad.
ARIES (March 21 - April 19) - Today is an 8 - There's more work coming in. Help your team score over the next six weeks, with Mars in Aquarius. Aim for long-range targets by considering what you'd most love to increase or protect. Money's available. Soak up the love.TAURUS (April 20 - May 20) - Today is an 8 - Others look to you for your common sense. Advance in your career for about six weeks, with Mars in Aquarius. Move forward boldly. Pour energy into your work. Others are feeling generous. A bonus is possible. Friends provide a connection.GEMINI (May 21 - June 21) - Today is a 7 - Keep up with homework. Don't take big risks. Avoid overindulging. Over the next six weeks, travel is likely. You'll have itchy feet with Mars in Aquarius. Pursue travels, studies and adventures. Follow the thread of a fascinating inquiry. CANCER (June 22 - July 22) - Today is an 8 - Collaboration gets you farther than Lone Ranger solitude. Rely on someone who sees from a different view. Make future plans together over the next six weeks with Mars in Aquarius. Review and revise the budget. LEO (July 23 - Aug. 22) - Today is an 8 - Push the creativity envelope. It could get surprisingly fun. Work as a team and get farther over the next six weeks with Mars in Aquarius. Support your partner, and ask for help when needed. Compromise, negotiate and determine.VIRGO (Aug. 23 - Sept. 22) - Today is a 9 - Focus your energy on work over the next six weeks with Mars in Aquarius. There's a profitable opportunity available. Consider a new option or brilliant suggestion. Provide excellent service, and reap the benefits.LIBRA (Sept. 23 - Oct. 22) - Today is an 8 - Intensify personal efforts. Give family your full attention. Your actions speak louder than words for about six weeks with Mars in Aquarius. Romance sparks when least expected. Passion and creativity infuse the atmosphere.SCORPIO (Oct. 23 - Nov. 21) - Today is a 9 - Creative talents come to the fore. Present your ideas. Over the next six weeks with Mars in Aquarius, improve your living conditions. Get into home renovation, organization and beautification. Pamper your family.SAGITTARIUS (Nov. 22 - Dec. 21) - Today is a 9 - Learn difficult material quickly for about six weeks with Mars in Aquarius. You're intent on getting the whole story, spurred to action. Write, record and promote. Dig deeper to find the truth. There's money available.CAPRICORN (Dec. 22 - Jan. 19) - Today is an 8 - A positive attitude leads to increased prosperity and affection. Go for a raise or prize without worrying about competition. Over the next six weeks with Mars in Aquarius, avoid reckless spending. Add a turbo boost.AQUARIUS (Jan. 20 - Feb. 18) - Today is an 8 - Think big. Provide excellent service. Consider an option previously rejected. You solve problems quickly over the next six weeks with Mars in Aquarius. Take decisive action, in full confidence. Let go.PISCES (Feb. 19 - March 20) - Today is an 8 - You're very creative now. It's easier to throw things away for about six weeks with Mars in Aquarius. Clean closets, garages and attics. Rest up and exercise close to home. Make long-term plans and set priorities. Assume authority.
12 THE BACK PAGE DEC. 4 - 7, 2014 • THE DAILY AZTECEDITOR: KELLY HILLOCK • [email protected]
HOW TO PLAY: Complete the grid so each row, column and 3-by-3 box contains every digit 1 to 9.
DIFFICULTY LEVEL: 2 / 4
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THE BOTTLENECK EFFECTStaff Writer Jordan Flowers took this picture looking down a bottle in Dresden, Germany, last summer. Prost! Drink responisbly.
MARISSA OCHOASTAFF WRITER___________________________________
Throughout school, we’ve always looked up to grown-ups for guidance. Needed help with
your ABCs? You called your grown-up teacher. Fell off your bike? You cried for your grown-up parents. Every time assistance was needed, we looked for grown-ups because we’ve been taught that grown-ups know everything. I’m here to tell you all something so mind blowing that you might not believe me at first.
Grown-ups are a myth. They’re not real. They are figments of our imagination. I struggled with this idea for quite some time until I started talking with friends that had recently bought their own cars, gotten married, had kids or paid taxes. They were doing grown-up stuff. It was like I was in the Twilight Zone hearing about all of my friends doing things that I was taught only grown-ups could do.
But if you really think about it, the myth of grown-ups becomes much more believable. Remember when you were in middle school and you looked at high schoolers and thought those people were adults? Then when you were in high school you looked at college kids and thought “Nope, I was wrong. Those are adults.” Well, here we all are, college students. Let me ask, do
Grown-ups are a myth#HUMOR
you feel like a grown-up? I for one don’t. I pretend to be an adult, but I’m really not. I still make couch forts, I still sleep with stuffed animals to keep the monsters away, and I never fail to marvel at the toy section when I go shopping.
Grown-ups have been characterized as people that have everything figured out and have been granted access to the “all grown-up” club. We all wondered when the day would come when we could finally be worthy of such membership. It wasn’t until the end of this semester that I realized that most of us are only a few short years away from “the real world.” We’re only a few short years away from when we’re actually supposed
to be grown-ups. We’re all still holding onto that little piece of childhood telling us that an overnight transformation will suddenly change us into these adults that we’ve painted in our heads.
But I’m here to shatter that image and let you in on a secret. No one has everything figured out and there’s no “all grown-up” club. We shield young kids from the struggles of real life, so to them being a grown-up means everything is in place.
Little do they know that we’re all just like them.
We’re all still so confused as far as our future goes, we all still
look to adults for guidance, and every once in a while we’ll pout when we don’t get what we want.
We really are just running around in
this huge playground of life. I hate to break
it to you, but none of us will reach adulthood,
not really anyway, because no matter how
old we get, no matter how many grown-up things we do, we honestly are just a bunch of kids playing a game of dress up.
I have to tell you, I can’t say I’m not relieved. Being a kid is probably the best thing that anybody can hold on to, so don’t think of this myth as an
end to your “grown-up” mindset, but a reincarnation of the kid you’ve always been.
THINKSTOCK