At Craft Coast in Oceanside and San Marcos, California, Blake Masoner is happy if you show up for tacos and stay for a beer. The fairly priced tacos are scratch-made, down to the tortillas themselves, packing loads of flavor into every bite. Fellow San Diego–area brewers refer to them as “The best tacos between here and Tijuana”—but the beer they brew here is anything but an afterthought.

Eight medals in four years at the World Beer Cup and Great American Beer Festical—in competitive categories such as hazy pale ale, American IPA, and international pilsener—are evidence of the brewery’s ambition on the quality side, and they’ve modified both classic and modern brewing techniques to serve their flavor and aroma goals.

In this episode, Masoner discusses:

abandoning a “no core beer” policy to keep customers happy
brewing Mexican-style dark lager with dry yeast and vorlauf-only dark malts
mitigating sulfur production with 34/70 yeast
Australian-inspired XPA design without Southern Hemisphere hops
using Mosaic at different times for different effects in West Coast IPA
knockout hopping to find the true heart of new varieties
pinpointing flavors through dry hopping
building a team-wide winning mindset

And more.

This episode is brought to you by:

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Canoe Wild Rice (https://breweryworkshop.com) Brewers, have you ever considered brewing with North America’s only Ancient Grain—Wild Rice? Joe at Canoe Wild Rice has a stockpile of this unique roasted grain ready to ship to you. Send Canoe Wild Rice an email at joe@canoewildrice.com or give the office a call at 1-800-626-3809

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