Still on tap: Modern Times’ Nectarnomicon

Photo courtesy of Modern Times

In San Diego where Modern Times Beer started, sought-after kegs tend to kick quickly. Same for larger cities where it operates tasting rooms and pubs such as L.A. and Portland. But here in Santa Barbara at the Academy of Recreational Sciences, beers tend to stick around a bit longer. Because SB.

Also at MT, when a beer has the word “dessert” in the description, you should usually expect a beer that’s terribly rich and wonderfully sweet. A barrel-aged imperial stout brewed with some combination of vanilla beans, coffee grinds, coconuts, cinnamon sticks, cacao nibs, and macadamia nuts that tops 13 percent alcohol is the Modern Times normal. 

So with the fact that Nectarnomicon is billed as an “ultra-fruited dessert sour,” there are a host of surprises to unpack in the beer, starting with the fact that it tiptoes in the tulip glass at 3.6 percent ABV. But Nectarnomicon, with the present keg on at the taproom being the Maui Wowie Edition, is no subtle session ale. It’s more accurately a glass of pineapple and mango juice with a hefty dose of coconut and nutmeg (remember, this is a dessert sour ale) with some fermented malt juice blended in. And it’s delish — morning, noon, or night.

Brewmaster Chuck Silva Returns to the Central Coast

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.

SB’s oldest brewery becomes its newest

Photo: Paul Wellman, SB Independent

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.

Ich Bin ein Berliner Writer

In the immortal words of JFK, translated from the original German (and with an assist from Eddie Izzard): “I am a doughnut.”

As such, ich bin ein berliner writer: I am a doughnut writer.

This past June, in what turned out to be one of the final stories ever published by All About Beer (I’m still in mourning), I merged my two beloveds by writing up the breweries and doughnuteries of Butler County, Ohio.

Nomad-Donuts-San-Diego_Amanda-Hickethier

Photo by Amanda Hickethier

But one doughnut story does not a doughnut writer make. How many published doughnut stories are required to be deemed a doughnut writer? Two.

Ever since moving to Santa Barbara, there aren’t many new breweries to write about (although my next story for the Independent IS on a brand new* brewery in SB. *Sorta.), but I did get to write up the American Riviera’s newest purveyor of gourmet doughnuts, Hook & Press Donuts. Voila.

Hook and Press Donuts, doughnuts, Santa Barbara

John Burnett decided to do something about Santa Barbara’s lack of gourmet doughnuts by opening Hook & Press on State Street. Photo by Paul Wellman

 

Telegraph and Third Window breweries in Santa Barbara

All About Beer has a feature called “flights,” which, obviously is a look at a flight of beer offered at various breweries across the country. Never has Santa Barbara been featured, and since I live here now, I get to help shine a little light on the scene; specifically SB’s oldest packaging brewery, Telegraph, recently acquired by Utah’s Epic Brewing.

Walkabout StoutOf course, Telegraph isn’t SB’s only packaging brewery. You can find the errant bottled offering from Third Window (about two blocks away). This review of Walkabout Stout, a delectable treat made with local cocoa nibs, backyard oranges, and vanilla beans, is the subject of my first review for the Santa Barbara Independent alt-weekly.