Through Being Cool

  Recalling the title of a Saves the Day album, that’s it, I am through being cool.  I am declaring in writing through the pseudo Read more

Sorry Firestone Walker and Matt, We F*cked Up

Just a few weeks ago, Firestone Walker Brewing Co. unveiled their new Barrelworks facility in Buellton, California.  This site be home to all of Read more

Sierra Nevada Dinner at The White Horse on Parsons Green

Few venues possess the beauty of a modern menu contrasted against the traditional elegance of an English pub such as The White Horse on Read more

If Your Voice Is Loud Enough It Will Be Heard! Update on the Craft Beer in the Air Petition

So I have to apologize.  I have let the ball drop on this one and I need to reinvigorate people on this.  We set Read more

There is only One Path to Heaven. On Earth we call it Societe Brewing. Part II

...PART II Continued Ryan: So I was curious and I wanted to know from both you guys when did you first lose your virginity to Read more

OMFG! Celestial Choirs are Singing for Societe Brewing! Part I

These days there is no shortage of people getting into the game of brewing craft beer.  Plenty of them are making good beer but Read more

What's it Take to Get a Good Beer Up Here?!

The Airlines SUCK when it comes to Beer! When cruising at 35,000 feet there are a few things that really help you enjoy the ride: Read more

Through Being Cool

  Recalling the title of a Saves the Day album, that’s it, I am through being cool.  I am declaring in writing through the pseudo Read more

Through Being Cool

Posted on by Kendon in Uncategorized | Leave a comment


Ahh.. the good old days when HIpsters stuck to Pabst.

Ahh.. the good old days when Hipsters stuck to drinking Pabst.

Recalling the title of a Saves the Day album, that’s it, I am through being cool.  I am declaring in writing through the pseudo permanence of the Internet that I am done.  Please let me explain.


As I spend more time on my settlement visa in the UK, I continue to watch the rise of better beer, real ale and/or craft beer in this country.  There is no doubt in my mind that the growth will continue.  The amount of breweries opening in the last three years is staggering especially when you consider that the UK has had plenty of microbreweries around for decades.  A lot of these new breweries are invoking the spirit of American Craft Beer in their products and ethos.  It is exciting to be a witness and as a bar manager, a small part of this accelerating movement.


Unfortunately, like most things in America, another fad trend or culture if you will, has found its way across the pond to reach the British shores.  Seemingly 5-10 years behind what horrible atrocities I first witnessed while living in Los Angeles, we now have perhaps an even greater force to reckon with, the British Hipster.


Perhaps we have no one to blame but ourselves, as in recent years much as been done to market craft beer to younger crowds and in the UK.  These shock and awe tactics have been employed exponentially by BrewDog Ltd and those in a similar vein.  One could argue that the course was inevitable, but not self-satisfied enough having already taken the fun out of music, art, film, coffee and food, we now have the Craft Beer Hipster in our venues sharing anecdotes of obscure breweries in New Zealand and beers blended from oysters marinated in bourbon and aged with three different woods and fermented on durian fruit, with coriander and lime salt (I just made that up, but once someone gets word, this beer will be attempted I am sure).  The Craft Beer Hipster is always trying to find the next hip or unknown thing, quickly vacating more recognizable products with no real sense of quality or loyalty.  The Craft Beer Hipster is quick to discount well-brewed traditional styles, traditional breweries and well-balanced beers or appreciate consistency.


It’s possible I am just getting old.  I at least sound like a grumpy old man and I should just shut up and enjoy the growth and success of Craft Beer in the UK and throughout the world.  But let’s be honest, there is nothing more British than having a good whinge and so let this be evidence of my efforts to assimilate with local customs.   I, like most of us, appreciate this newfound excitement and energy that has been injected into the industry.  In niche circles, craft beer has become trendy and hip!  However, as I have recently been married and turned 30 years old, I have to accept that I am too busy and do not have the energy to devote to being “cool.”  Those insecurities have left me long ago and no longer motivate my daily course of action.  Let me be clear, this is not an anti-hipster rant, just an anti beer hipster rant.  I do not appreciate beer snobbery either but that is for a different post.


You can try as hard as you want to make people think the Craft Beer community is cool but at the end of the day it’s a combination of art, culinary skill and manufacturing.   Let’s face it, whether a pro brewer, home brewer, or beer lover, we are all freaks and geeks.  I would argue that those in the craft beer community nerd out about yeast and malts just as much as train spotters discussing retired train engines.  Oh what about Sam Calagione and Garret Marrero, they’re surf jocks, surely they have to be cool?  No, have you listened to Sam give a beer presentation?  Nerd.  Greg Koch?  Goatees were in when Limp Bizkit topped the charts, nerd.  Jim Koch?  Do I even have to answer the question?    But Matt Brynildson has an epic beard?  No.  What about those “edgy” guys on the Brewing Network?  Have you even seen what those guys look like?


Do you think Russian River would be one of the most sought after breweries in the world if Vinnie Cilurzo spent his time searching for moustache wax on ebay, sharpening straight razors, buying 90’s NBA jerseys, and snorting single plantation coffee?  Hell no.  He was part of a home brew club (QUAFF) in San Diego out-nerding his fellow beer geeks with his meticulous attention to detail at all points in the brewing process.


This is my manifesto, join me!:


I am passionate about craft beer, real ale, better beer or just any beer that tastes good.


I accept being this passionate about craft beer is not cool (being passionate about anything is nerdy to those who aren’t like-minded)


When people move on to fashion spirits, craft cocktails and ciders, I will still be pursuing my interest in craft beer.


By signing this, I am declaring that I am through being cool (therefore making me much cooler than everyone else).






Sorry Firestone Walker and Matt, We F*cked Up

Posted on by Kendon in Breweries, Videos | Leave a comment

IMG_2935Just a few weeks ago, Firestone Walker Brewing Co. unveiled their new Barrelworks facility in Buellton, California.  This site be home to all of the barrels for strong ales and the more recent sour beers of Firestone.  The brewery has been working with barrels since 2006, stuffing barrels in nooks and crannies and putting barrels with wild microorganisms in the hidden depths of storage far away from the brewhouse.  Matt Brynildson, along with the help of Barrel Blender Jim Crooks, have been able grow this pet project from the brewers into a full scale operation at a site separate from the brewery.  You can read more about it here and look at the tasty beers on tap here.

All of this talk about Firestone and barrel aged beers got us thinking about our time at the brewery in Paso Robles with Matt Brynildson.  We visited the brewery  in the summer of 2011 and were given a fantastic tour by the busy and award winning Mr. Brynildson.  Matt spent more time with us than was required or expected but we would like to think it’s because he was enjoying himself along the way.  We warmed up with a tasting of some of the staples from Firestone such as Union Jack and Velvet Merlin.  As we were led through the brewery by Matt, we were able to taste freshly brewed wort and sample a plethora of beers from the fermentation vessels.  Matt even handed us a pair of fresh Pale 31′s (arguably the best American Pale Ale in the world) off of the bottling line.

Now, Ryan and I have had the honor to meet quite a few of the bigger names in American craft brewing, and for the most part, all have been very hospitable and informative.  However, I think Ryan will agree with me that Matt was most convivial and most interesting of all those we were able to sit down with and interview.  Partially due to all of the World Beer Cup medals Matt and Co. continually win and the fact Ryan and I absolutely love Firestone Walker, but also because Matt was just a friendly and cool guy.



But alas, Ryan and I had been going from coast to coast visiting breweries and it wasn’t until days later that we realized an amateur mistake we had made that effectively eliminated 95% of the audio from our video footage with Matt.  Well, it’s time we put our shame to bed and atone for our sins, so finally, here is the tribute video to our time with Matt and Firestone Walker.  Matt never came out right and told us anything about Barrelworks, but in the video he does talk about how and why the brewery had some extra space in Buellton as well as show us around those hidden nooks searching for sour and strong ales to sample.  Enjoy!


Sierra Nevada Dinner at The White Horse on Parsons Green

Posted on by Kendon in Malted Destinations | 1 Comment


Few venues possess the beauty of a modern menu contrasted against the traditional elegance of an English pub such as The White Horse on Parsons Green.   Just a stone’s throw from the tube station, one may be deceived by the appearance of this gastropub and it’s classy clientele.  Truth be told, The White Horse has been at the forefront of real ale and craft beer for many years as well as good locally sourced food and quality wines.


I first visited The White Horse over a year ago, as it seemed like a good place for a pre-football match drink.  I was in awe at the beauty of the center square-shaped bar and the beautiful Victorian interiors, and beyond this I was pleasantly surprised to see a fine selection of real ales and craft beers.  The pub even had Sierra Nevada, Rogue and Odell on tap!  After a rare pint of draught American craft beer in such a gorgeous setting, I had a lapse in memory as I thought to myself, “Which football match was it that I was going to attend?”

The White Horse has stuck out in my mind ever since that first unexpected visit.  Since moving to the UK, I had been longing to return to Fulham for a pint.  What better opportunity to visit the pub on Parsons Green than for a 5-course dinner paired with 6 Sierra Nevada beers hosted by Ken Grossman’s brother Steve?  Having visited the magnificent brewery in Chico with Ryan, I was ready to hear more about Sierra Nevada straight from the source.


Now I know the neck beards are coming out and thinking, “Sierra Nevada? They’re too massive.”  But that’s the point.  Sierra Nevada was one of the first “Craft Breweries” along with Anchor and the now defunct New Albion Brewing.  (Apparently New Albion Ale has a second life.) This past year, the brewery put out just under a million barrels.  That’s quite a feat for one of the “little guys.”  They have come a long way since 1980.


So what did Steve Grossman say?  He told a story of 15 year-old kids drinking an older friend’s homebrew so often, that he decided to teach his younger friends how to brew so they could stop pinching his beer.  The story of Sierra Nevada is one of hard work and determination that involved cutting many corners such as modifying dairy and agriculture equipment for brewing.  Ken and Paul Camusi’s third brew, their Pale Ale, would quickly become their flagship beer.  Here in the UK, you can actually find Sierra Nevada in places such as Sainsbury’s and Waitrose as well at several non “beer” pubs.


Steve educating the guests.

Digression aside, let me get back to last Tuesday in London.  The dinner was to take place in the upstairs dining room of the White Horse.  We were first greeted with the flagship Pale Ale as a starter beer when we entered the elegant dining room.  We quickly met other beer geeks as we chatted during our wait for Steve’s presentation and met a nice mix of beer enthusiasts and locals.


Besides reviewing the history of Sierra Nevada with dinner guests, Steve also emphasized the mission of the brewery to run completely on sustainable energy.   In fact, the EPA awarded Sierra Nevada Brewing Co. as “Green Business of the Year” in 2010.  The sheer spectacle of Sierra Nevada’s environment-friendly practices must be seen in person.  If you have not visited the brewery I highly recommend it as you will have a great experience tasting wort from hand-pounded coppers, nosing fresh whole flower hops and having a fresh pint in the brewery restaurant.

 The Courses

Deep Fried Mac & Cheese Balls

with ponzu mayo


Kellerweis Hefewiezen 4.8%


Sierra Nevada’s take on the Hefe has always been a fine example but tonight, it was tickling the papillae with refreshment.  I was very excited about the Mac and Cheese Balls, but I feel this pairing was a case of like and like.  I could see why the pairing was attempted, but felt the lightness of the beer felt too similar to the entrée and the cheese seemed to eliminate the banana and clove from the yeast.  I talked with Steve and another industry professional and they seemed to agree.  In my opinion, this was the weakest pairing in the meal.


Pan seared Tuna & Celebration Beer Jelly

with avocado puree and a lime and white radish dressing

Celebration Ale- IPA 6.8%


Okay, so first I need to get this off my chest.  Until a few weeks ago, I did not realize all of these years that Celebration was an IPA.  I blame it on the fact that it is a winter seasonal which I normally associate with malty dark winter-warmers.  Pan seared Tuna is one of my favorite things in the world.  The beer jelly, avocado puree and white radish dressing each added individual complexity to the dish – a little fat, sweet, and citrus attributes with the tuna.  The Celebration had enough bitterness to cut through the sweet and the carbonation delicately sliced through the oils in the avocado puree.  The hotness of the alcohol seemed to mellow out with the sweetness of the entrée.  I really enjoyed this tasty pairing.

Course Cascade Hope Smoked Wood Pigeon

with cobnuts, fondant potato and carrot puree



Northern Hemisphere Harvest- IPA 6.7%


Northern Hemisphere is one variant of Sierra Nevada’s wet hop beers.  These hops were flown in from Yakima valley and thrown in to the kettle in less than 24 hours.   The fresh hops have more lupulin oils creating more intensity.  The wood pigeon was intensely smokey and rich.  Again the IBUs in this IPA cut through the heavy red meat of the pigeon and the beautiful citrus, black currant/ resin of the hops fought through the smokiness of the dish.  This was another great pairing that made me want to seek out a smoked IPA to drink later.

British Cheese Board

with membrillo & crackers


Brux “Domesticated Wild Ale” – Belgian Strong Ale 8.3%


This is a beer that I had been waiting to try with much anticipation.  Ryan and I almost died and went to heaven when we first visited Russian River.  Vinnie Cilurzo is at the top of my list of Brewmasters I would like to meet.


To be honest, not being a hipster foodie, I am not 100 percent sure which cheese we were given.  My guess was mature white cheddar, a smoked red cheddar and the classic stilton.  The Brux instantly took me back to Santa Rosa and the Russian River Brewpub.  Sour fruit, vinegar, citrus and a crisp dry finish all masking the alcohol’s heat.  The white cheddar brought out the fruity notes in the beer making it seem sweeter.  The smoked cheddar added more contrast but seemed to mask some of the earthiness and funk flavors.  My favorite pairing of the night, well, seemed like an obvious pairing.  Fruit, earth, and barnyard funk in perfect synergy.  Funky cheese and Brux was like Brettanomyces on steroids!

Dark Chocolate Mousse and Poached Prunes

with chocolate and prune cake, imperial stout ice-cream


Paired with Narwhal- Imperial Stout 10.2%


The Narwhal is a relatively new beer from Sierra Nevada.  Apparently, the Narwhal is some sort of deep arctic whale with a tooth like a unicorn’s horn sticking out of its face.  One can only wonder if the narwhal was used solely because Sierra Nevada liked the image but I would like to think the beer was fermented with freshly harvested Narwhal horns.


Prunes normally make me think of old people and Fibercon, however I do love dark chocolate so I was still excited for dessert. I feel that on paper this dessert pairing looked like a solid match and in reality it was.  The dessert was very rich but not too sweet, the prunes brought a spicy raisin and earthiness while the Narwhal cut across the palate with sweetness, hints of vanilla, coffee and then dark chocolate bitterness to match the dark chocolate mouse and barely sweet imperial stout ice cream.  This was a great pairing of desserts balancing sweet and bitter.


Overall, it was a lovely evening and I shall be back again to visit the White Horse.  I highly recommend you pay a visit if you are in London, whether for a tasting dinner or a few pints, you will not be disappointed.

Thank you to Sophie Carr Photography ( for allowing us to use these lovely photos!



If Your Voice Is Loud Enough It Will Be Heard! Update on the Craft Beer in the Air Petition

Posted on by Ryan in Uncategorized | Leave a comment

So I have to apologize.  I have let the ball drop on this one and I need to reinvigorate people on this.  We set a goal to get 50,000 signatures and we are hovering at right under 1,000.  WTF?!  Alright, so I started a new job and Kendon was battling the Home Office (the UK’s Ministry of Immigration) right about the time we started this petition, but still no lame duck excuses!  I will say this much, at week 2 we were creating a stir in the macro world and Kendon and I got this WONDERFUL email from a WONDERFUL representative at MillerCoors:

Kendon and Ryan,

I’m not emailing to make any sort of public commentary or create any
hard feelings, but as an employee of MillerCoors who actually calls on
the airlines, I read your article regarding the craft beer petition on
the airlines and wanted to point out a few facts that were overlooked.
There are, in fact, several airlines that do carry craft beer – Delta,
Virgin America , Jet Blue, Sky West, Frontier, Pinnacle, Mesaba,
Midwest Express, Atlantic Southeast and Comair all carry Blue Moon,
which is the #1 selling craft beer in the country.  Blue Moon was
actually created at a local brewery called Sandlot brewery that was
the first brewery created in a ballpark at the Rockies Stadium in
Denver, CO.

Also, while MillerCoors is owned by SAB Miller, we have eight
breweries in the US that employee thousands of people across the
country and the MillerCoors products that are on the US airlines are
brewed by our US breweries, not the SABMiller breweries around the
world.  Your post suggested that the beer on the airlines comes from
overseas, which is not the case for MillerCoors brands.

As a fellow beer lover I respect and admire what the craft breweries
are doing and I frequently sample and enjoy what our competition is
doing.  However, 70% of the beer consumed in the United States is
still within the premium light category.  Craft beer is definitely the
fastest growing category but it is still relatively small volume by

Thank you for your time and look forward to reading your next article.

Leigha Cornett

Leigha Cornett
Travel Retail & Leisure National Account Executive

Isn’t that just soooo sweet of Leigha?  Expressing her concern like that?  I thought it was marvelous, so marvelous I emailed her back:

Hi Leigha,

I appreciate your email.  Blue Moon was the first craft beer Kendon and I ever had, many many years ago, and I still enjoy the beer.  You will notice we did acknowledge the presence of Blue Moon on several airlines:

“Perhaps the best of them is Virgin America.  They sell 21st Amendment Back in Black IPA, Black Star Lager, Anchor Steam Beer and Blue Moon (many of the other airlines offer Blue Moon as well, including Delta)”
We realize that MGD, Miller Lite, Coors and Coor’s Light are produced in the states but we also realize that the bottom line profits go abroad and thus a good share of tax revenue on the beer goes abroad as well.  Our bigger issue is with the constraint of choice.  We believe there is no reason why choice should be constrained in this example.  This is America.  This country has grown great on this very platform of giving people the choice.

We are actually glad that you emailed us because you are in a position to help flyers have more choice!  As the national account executive for MillerCoors to the airlines, you are in one of the stronger positions to help expand choices for flyers, and luckily for you it does not have to be a conflict of interest.  You already help get one Tenth & Blake portfolio product on the airlines (Blue Moon), how about another?  I’ve met John Cochran, founder of Terrapin Beer in Athens, and I really love the beer.  Getting Terrapin on Delta would fit this narrative perfectly, since Delta is headquartered in Atlanta, GA.  Airlines should support regional, American businesses.  What do you say?  Can we count on you to place a Terrapin Beer on Delta within the next 3 months?

Ryan B Anderson

Sent from my iPhone

Needless to say, I never heard back from Leigha.  Guess we can’t count on her to help us expand our consumer choice.  I guess we will be fighting this battle alone, so let’s keep fighting!  Spread the word:

There is only One Path to Heaven. On Earth we call it Societe Brewing. Part II

Posted on by Ryan in Breweries | Leave a comment

…PART II Continued

Ryan: So I was curious and I wanted to know from both you guys when did you first lose your virginity to craft beer, and what was the whore that kept you coming back?


Doug: I was 16 or 17, Jr in HS and it was the Rogue Chocolate Stout.  That was the beer that I tasted it and I was like “Holy mother of God!  This is the greatest thing I have ever tasted!  I can’t believe there is actually beer out there like this!”  I always loved chocolate and I liked beer, more strong flavorful stuff.  And I was like “Chocolate?  Beer?  There is no way this is actually for real” It was limited at the time and I think Japan was the only place you could get it and somehow I got a bottle.  So that was the beer that did it for me.  There are other beers, I would say about every 2 years there is a beer that really knocks my head back and I say “Holy hell!”  It’s like you see God.

Ryan: And what is that beer right now?

Travis: Whatever he is drinking.


Doug: Well there are a lot of them

Ryan: I know it is going to be one of your own, so let’s just say what is your favorite beer right now that is not one of your own?

Doug: Taras Bulba from Brasserie de la Senne in Brussels…It’s hard to find.  Blind Lady has it on tap.  O’Briens gets it in the bottle from time to time.  It’s just delicious.  Awesome.  Wonderful.  Umm, yeah.  Stone Imperial Russian Stout is probably my favorite of all time, I say that more than anything else.  Hottenroth from the Bruery is absolutely killer as well.  I want to bathe myself in it, it’s soo good!

Ryan: Travis?  When did you lose your virginity?

Travis: It was about 21 when I started drinking.  Started drinking craft beer and never shied away from it.  It began with a bottle collection and I don’t remember all the beers, I do remember that Mississipi Mud from Trader Joe’s was in there

Ryan: What about your favorite beer right now?  Other than your own

Travis: Drie Fonteinen sours, I wet my pants over.  Oude Geuze is phenomenal!  I am a hophead, so my favorite IPA right now is Alpine Nelson.

Ryan: Did you geuze in your pants first time you had Oude Geuze?


Travis: Just about

Ryan: Haha.  So people that don’t know business, they’ll walk into your taproom and see it is full and say “Life is so good for these guys!  Oh, they’re making so much money!”  But people who have done business know there’s a climb.  You’ve got to climb a mountain before you get to enjoy the view, before you can reap the rewards.  People don’t ever really talk about the dark days, and you guys have been open for, how long now?

Doug: We’ve been operating for 4.5 months but we have had this building for 13

Ryan: So in those 13 months what has been the scariest thing?

Doug: Fucking everything! (laughter) I mean, what I tell people is you always hear in the industry “Don’t open a brewery!  You’re absolutely crazy for doing it!”  I know why.  It’s not “Don’t run a brewery, don’t own a brewery”.  It’s “Don’t open a brewery”.  Opening this place was such a friggin nightmare!  Every single day you don’t know what is going to come up, if you have enough money for this.  We had to go out twice already and get more money.  It’s just nightmare, after nightmare, after nightmare.  The unknown.  I don’t care how well you prepare there’s going to be stuff that will pop up that you have no idea will pop up.  For example, I don’t care if you’re the best brewer in the world.  You’ve been running breweries for 20 years. You open your own brewery.  Oh!  You messed with the fire sprinkler system?  You know what they make you do?  They make you install a backflow preventer for the fire sprinkler system.  The unit alone costs $12,000.  Installed about 15.  There goes a tank.  See you later.  Stuff like that.

Ryan: How many different agencies do you have to go through?  How many different people have to sign off?

Travis: (laughter) I don’t think there are enough fingers between us (5 people).

Doug: We have a folder this big (hands held 2 feet apart).  I mean everything.  Steam, fire sprinkler, water, gas, electric.  There was somebody here just watching when we poured the concrete.  An old guy, just dozing off, but he had to be here watching.  He had to be here when we were drilling the tanks into the ground.  There is so much stuff you have to deal with it’s a friggin nightmare!  People say “Oh we’re opening a brewery.  We’re about to sign a lease on a building”, say it’s September, “We’re hoping to be open December/January” BULLSHIT!  Absolute bullshit, unless you are cutting corners and doing something the wrong way.  If you want to do it the right way, bullshit.  I give you a year.

Ryan: Do officials here take bribes?  Does it work?


Travis: No comment

(More laughter)

Doug: Um, I wouldn’t know

Ryan: Travis, you’re in agreement?  The scariest moment has been everything?

Doug: Opening.  Running this has been what we know best

Ryan: But the opening?  Scariest moment

Travis: Opening, without a doubt

Doug: Also money.  The amount of juggling around we have had to do with the money is ridiculous.  We pay every bill on time.  That’s the goal.  But you know, do you open up a new personal credit card that allows you to transfer up to $5,000 from another credit card at low interest rates?  Yes, you do that stuff so you can pay the bills.  You do it because you have to buy grain to brew beer to sell it to make money.  You have to be creative.  It’s a juggling thing.  If we bottled it would be easier to make money.  Ounce per ounce, you make a lot more money off bottles.  You make about as much money as you would selling draft beer in a tasting room as you do from bottling.  The tasting room is keeping us alive.  Completely.  We knew the tasting room was going to be very important in this.  Even if we are only selling 10% of our beer out of this room, it pays the rent and it pays some of the other stuff.  Our biggest nut is this building.  I don’t know another 1000 barrel a year brewery operating in a 16,000 square foot space.  We knew by getting this building we had to have a lot of people in here moving a lot of beer.

Doug(To Public): So please come here and drink our beer so we don’t go out of business!

Ryan: On the flip side of that, what has been the most rewarding moment?



Ryan: Travis?

Travis: Um, it’s hard to argue that

(More Laughter)

Doug: Haha.  Drinking the beer that you’ve dreamed of making for so long.  It’s so good.  Not only that, that’s really rewarding, but seeing people come in here and enjoy the beer is the best feeling.  And you hear every brewer say that.  And even hearing you guys say your beer is awesome.  We have 2 people we respect the most as far as bar ownership and taste in good beer, in this city (San Diego) who buy the most of our beer, those are our 2 biggest accounts, and that is such good validation.  That is the only reason I can go to bed at night.  It doesn’t keep me asleep all through the night, but it puts me to sleep.  Not knowing if we are going to be able to pay the bills, that wakes me up at 4am.

Ryan: So what is the perfect day off for Travis?  What’s Travis doing?

Travis: Well…(laughter)…whenever I have time off I spend it with my family

Ryan: So family.  Family is important. (To Doug) Perfect day off?

Doug: The perfect day?  Wake up at 9, pour yourself a Duvel and watch a movie to start the day.

(Lots of Laughter)

Doug: Maybe 2 Duvels if it was a rough night before.  Uh, you know, start the movie at 10:30-11, blinds shut, dark in your room, freezing in your room and you are sitting there drinking awesome beer.  1 O’clock rolls around, you go outside, maybe go get some fish tacos somewhere, drink a Sculpin.  Then maybe you go hit O’Briens, then Hamilton’s and Toronado.  Blind Lady for dinner, pizza and then you come back home and you go to sleep.  You do this all with your girlfriend, or your boyfriend (Points at Ryan), the love of your life.

Ryan: Why did you point at me and say your boyfriend?

(Room Erupts in Laughter)

Ryan: Hahaha.  What is that all about?

Doug: Tell me about West Hollywood

Ryan: Uh, I like West Hollywoo…I’m married to a woman.


Ryan: Don’t flip this on me.  I’m interviewing you, Okay?  You don’t get to do this.


Doug: So that’s my ideal day but it sucks to do it alone, so to do it with friends, I mean, get a group of 6 people, my girlfriend, buddies I went to college with, that would be the ideal day.


So there you have it.  If you are in San Diego and you don’t hit Societe Brewing you are a fool.  Be sure to make it down to the tasting room at the brewery, 8262 Clairemont Mesa Blvd. in San Diego.  Doug and Travis keep it open 7 days a week and they are almost always there.  You can check the hours on there website here.  Stay soggy friends!