San Antonio Beer Week 2011

When I think of  the Rocky Mountains, images of snow capped mountains, Moose, skiing and family come to mind. I was born and raised in Colorado, and spent many winters and summers enjoying the beauty of these mountains. Tucked away amongst all this is the Grand Lake Brewing Company, the highest packaging microbrewery in the United States. At a whopping 8,369 feet above sea level, that’s no joke. Their logo  “It’s All Downstream From Here” is almost too true! Such a beautiful town and area that is nestled right near the entrance to Rocky Mountain National Park and was founded in 1867.

Photo Courtesy of Grand Lake Brewing Company

I’ve come up to this area for years and in my adulthood have made a point to stop into the brewpub each time. Classic mountain town feel only begins to describe the decor as you walk in. I had spent a long day out on the lake and hiking throughout the mountains, so I was really looking forward to some good pizza and finely crafted brew. I walked in with my aunt and uncle and bellied up to the bar. It’s a small place with not many areas to sit inside, although when the weather is nice, they have a good sized outdoor patio for your dining pleasure.

As soon as you walk in, the glint off the brewing equipment catches your eye. We quickly spotted a place near the bar that had just opened up. The small interior has never bothered me though. I like it. Makes the entire experience that much better. There are many a place that has a mountain cabin feel to it, but Grand Lake Brewing is living that theme. They are the real deal.

Take care to grab one of their fabulous pizzas or Calzones. You can’t have great beers without great pub food to go with it. Pizza and beer can never be overrated. After ordering some pizza and other grub for myself and the family and with the food ordered I quickly perused the beer menu and settled on a flight.

Although I’ve been here before, each time I visit I always order the beer sampler. It really is the best way to get a little of everything at a place you see only once a year. With names like Plaid Bastard, A Scotch Ale, and Wooly Booger Brown Ale, who can resist? Take a sip of the Shadow Mountain Oatmeal Stout and your senses will be sent to heaven. That and you’ll want one of their root beer floats to go with it!

Photo Courtesy of Grand Lake Brewing Company

The wait staff here is very friendly and eager to serve. What’s great, is that if there is something they don’t know about the beers, they’ll find out for you. While I was there, the brewer walked in and I was able to ask a few questions. I found that they recently moved production of their beers for distribution a few miles away, so the brewpub is brewing for itself. Expansion!

No better place in the world for a great brew, phenomenal scenery with access to boating and water skiing at nearby Shadow Mountain Lake. While your there, stay the night at one of the many cabins for rent, like Beverly’s Rocky Mountain Lake Log Cabin.

A trip to San Antonio, Texas will often steer you toward familiar attractions such as The Alamo, The Riverwalk and The Hemisfair Plaza. Walk just a few blocks from each and you encounter a very historic downtown that is every bit as captivating as other historic large city downtowns. Nestled among the many restaurants right off the Riverwalk, is Bohanan’s Prime Steaks and Seafood and it’s sister restaurant, Bohanan’s Restaurant and Bar, both located at 219 East Houston Street.

Photo Courtesy of Bohanan’s

I had heard much of Bohanan’s and had wanted to stop by. Bohanan’s has an excellent reputation as fine place to have  Japanese Akashi Steaks, as well as a wide variety of seafood cooked up fresh. On his particular day I was there to try their Beer and Cheese flight. Bohanan’s has been a little know secret who’s tale needed to be told. The tasting was to be held downstairs in the new restaurant and bar which lends itself more as a place to hang out in elegance, while leaving the fine steakhouse dining to the upstairs restaurant.

I was their with a friend who also had heard of, but had not tried beer and cheese flight. It was time. We were greeted by restaurant manager Carlos Faz and Head Chef Heather Nanez and quickly seated at our table. As we awaited the first course, I had a moment to look around. Bohanan’s has a very classic and luxurious wood interior, lather couches and fixtures. Each table had linen clothes and silverware that shines liked the moon itself. It was perfect.

Head Chef Heather Nanez came out with the first dish and explained the first course, as Faz explained why Bohanan’s had this flight. “It’s a very organic process” he explains. Since Barley is a grass and cows eat grass  to produce milk, he feels that “The vegetation involved in making both beer and cheese creates a juxtaposition in flavor profiles’. This is indeed a fairly new concept to have beer and food paired together and often takes many people by surprise.

The flight consisted of 5 courses, with a palate cleansing beer in between each course. We started with a Hoppus Bitter Belgian Ale paired with Florrette Fromager d’Affinois Goat Cheese. Don’t worry, I had trouble pronouncing it too! The tang in the goat cheese helped to balance the subtle bitterness of the Hoppus. The second course featured Aventinus, a German Dopplebock that has a very high alcohol content, but whose very rich malt backbone serves to compliment the Belloc Ewe’s milk Cheese from the Abbaye Notre Dame.

Photo Courtesy of Bohanan’s

The third course was perhaps my favorite. It featured Chimay Cinq cents, a Belgian Triple, with Chimay Trappist Cheese. The Chimay Triple I have had many a time, the cheese was a surprise. The dark, caramel malt of the beer went perfect with the cheese, whose rind is washed in the same beer. Chimay is one of only seven monasteries in the world that brews beer and they have done so for centuries.

The fourth and fith courses were equally phenomenal, and we capped off this surreal experience with a mocha chocolate chip ice cream in a glass of Samuel Smiths Oatmeal Stout!

Bohanan’s has so much more to offer than I was able to experience, but the cleverness of Head Chef Head Chef Heather Nanez and her approach to the beer and cheese was fantastic and very well thought out. Bohanan’s is a must stop after a long day down down and is conveniently located to many downtown hotels, such as the Historic Emily Morgan.

San Marcos, California may not be your first thought as a travel destination, but the little suburb of San Diego has a lot to offer. It’s home to The California Center For The Arts in Escondido, as well as being in close proximity to San Diego. Another of those offering’s is Churchill’s Pub and Grille, a Mecca for the craft beer aficionado. Southern California has become one of several hot spots for craft beer in the United States and Churchill’s features many of these local brewing creations.

I was introduced to Churchill’s by a friend who raved about the place and it lived up to the billing. Think traditional looking English Pub meets modern English Pub . A staple in the San Diego County and also voted as the best bar of North San Diego County, it features around 50 taps and at least that many in bottle. You won’t fine the usual beer suspects here, only brews finely crafted with love. Owner Ivan Derezin has created quite the place here.

After a few minutes Ivan came over to say hi to and introduce himself. As I sipped my brew (name not remembered), in walked none other than Tomme Arthur of Port/Lost Abbey Brewing, a local,but nationally known, brewery that puts out some of the best craft beer out there. Although he was very busy that day, he was in the middle of a reconstruction of the place, it was nice he was able to take the time to sit for a few minutes.

Photo Courtesy of Churchill’s

After selecting a brew to start with, I perused the food menu. Churchill’s features a little bit of everything. I noticed elements of tradition pub fare, as well as their take on the traditional. They have everything from Irish Nachos to Bangers and Mash to Vegan Curry. Wow! I settled on the Fish and Chips and was not disappointed. The acidity of the vinegar paired well with bitter hops in the Ballast Point Sculpin IPA I was having. Another beer and some more food and it was time to head outside for a cigar and some La Folie from New Belgium Brewing Co

Ivan said it best when describing Churchill’s: “Atmosphere. That is the mainstay of a great pub. All things being equal, atmosphere is really what makes Churchill’s stand head and heels over our competition. Do we have a decent beer selection? Arguably the best in the city. Good food? We don’t have normal pub grub, it’s a lot better. Atmosphere is the third element that brings it all together. This place is only as good as its patrons, and darn it, I wouldn’t want to be anywhere else. ‘Pub’ is short for public house. We cater to all ages, races, nationalities etc. as long as you’re here to have a good time. Bring your thirst, hunger, and good conversation over here and I promise you’ll leave satisfied.”

I had a great here. This is one heck of a place. A true testament to what San Diego is all about: Diversity and friendly folks. You will always find something you want here and it will be served with knowledge and care making you feel at home. Need a place to stay? San Marcos has Ramada Limited, Hampton Inn and Residence Inn by Marriott.

Check out my thoughts for UpTake on this phenomenal place!