Even in this era with thousands of breweries, hundreds of which have made a name for themselves based on brewing destination-worthy beer, surprisingly few brewmasters have the type of name recognition that Chuck Silva has earned. That’s due, in large part, to being a veteran of nearly a dozen years at San Diego’s Green Flash Brewing, where he garnered nearly a dozen GABF medals. This is the story of how he came home to Paso Robles where he and his wife Mary Jo to create Silva Brewing.
I much prefer writing about other people than other people writing about me, but when it’s a story about a new beer class I’ll be teaching–and it appears in the student newspaper, the Daily Nexus, of my alma mater because said class will be at UCSB–I’d say that slaps. OK, I shouldn’t say anything slaps because I’m no longer one of the young people. But I’m honored–and as a flashback I’ll add that I’m stoked–to have created the University’s first-ever beer tasting and appreciation class. The pitch was fairly simple: the University has offered its wine tasting class for decades (I took it in the ’90s), it’s time to get with the 21st century and put beer education on equal footing (even though Santa Barbara is, by and large, wine country.)
With Beer 101* I’ve created a curriculum that covers, however sparsely, the entire 10,000 year history of mankind’s foibles in fermenting grain as well as deeper dives into the chief regions and styles of beermaking today. It’s an eight-week course, open to anyone over 21, not just students! Sign up, join us, and if you’re not careful, you just might learn a thing or two.
*Updated 9/10/19: The beer class will henceforth be known as The Beer Class
I was honored to be invited to write an essay for the inaugural #FlagshipFebruary campaign. In my essay about Firestone Walker DBA—click here–I open with a quote on craftsmen and craftsmanship by legendary designer Charles Eames. But here’s his quote that served as a bookend.
In 1957 Eames declared that the title of craftsman “places a tremendous responsibility on those who claim it.” He then referenced a fellow architect named Mies van der Rohe who Eames claimed once said, “I don’t want to be interesting. I just want to be good.”
Those are fitting words for DBA’s epitaph, yet DBA will never die. Not DBA’s somewhat fierce, perhaps nostalgic, decidedly local fans (myself included) have anything to say about it.
As the great American philosopher Fred Eckhardt declared, “Listen to your beer.” And since beer speaks to people, at least those smart enough to listen and thoughtful enough to hear it, it speaks of hops growing on the bines, amber waves of barley blowing in the field, or yeast hitchhiking on the breeze.
Brewmaster Matt Van Wyk’s beer obviously sings to him. He, along with brothers Brian and Doug Coombs, are the composers behind Alesong Brewing and Blending in Eugene, Oregon. And while they create a wide range of barrel-matured beers from earthy saisons to viscous imperial stouts, no doubt it’s the emphasis on vinous, wild ales that is music to sour beer lovers’ ears. But if their newest GABF medals are any indication, they could almost rename the brewery WineAlesong. And there are others singing similar tunes. For this reason, I got to write about those brewing at the intersection of wine and beer for CraftBeer.com.
In 1995 when Santa Barbara Brewing Company opened, the country was home to about 800 breweries. By January 2019, there were some 900 craft breweries in California alone (it hit 1,000 long before year’s end). Over the years, that made Brew Co., as it came to be widely known, a little less special — so much so that Brew Co. is now dead. But long live The Cruisery, which is taking over the iconic space.
My second story for Beer Paper gets upgraded to a column. And the column gets its own name: Yaeger Shots. (Get it?!) This shot is of the fermentation scene in Carp, the sleepier, surfier town just south of Santa Barbara. It’s where there are two businesses, side by side, each small and each doing wildly unique and tasty alcoholic beverages made from local honey, local apples, local herbs, local microorganisms, and sometimes local loquats. Pick up the September issue to read about brewLAB and The Apiary.
The drive from San Diego to Seattle covers 1,500 miles of ridiculously gorgeous Pacific coastline along Highway 101 (or sometimes Highway 1 in California). It could technically be tackled in two 15 hour driving shifts but I don’t recommend that. In fact, it took me nearly 40 years to have tackled the entire shoreline. So I reflected back on some favorite breweries along the way and wrote up this epic 15-brewery drive along the Pacific Coast.