Live with Harland Brewing

It’s a two-for-one episode this time around as the crew welcomes Anthony Levas and Ryan Alvarez from Harland Brewing and Scout Distribution. Both businesses operate out of Scripps Ranch but have reach far beyond that bedroom community. Harland’s beers are also available at tasting rooms in Del Mar Highlands and Bay Park. Meanwhile, Scout has branched out to Orange County and Arizona. On top of that, both operations have expansions en route. Get a teaser about that and tons of info on the humble beginnings and current direction of what has become one of San Diego’s most popular breweries.

What They Drank:
Japanese Lager | Japanese-style Lager (5%)
Amarillo Citra Haze | Hazy IPA (6.5%)
Nelson! Nelson! | West Coast IPA (7%)
Seekers SZN | Imperial Stout w/ Coconut & Marshmallow (11%)

Live with One Season Brewing

It’s a coffee shop. It’s an adventure-sports outfitter. It’s…a nanobrewery! Stop, you’re all correct. The Grantville industrial suite that started out as TRVLR Coffee Roaster has expanded to offer wares to outdoor enthusiasts and beer drinkers alike. The latter are serviced by One Season Brewing, an operation specializing in refreshing, low-calorie ales and lagers, the type one might enjoy after a day of hiking or biking. See, it’s all starting to make sense, but we get further clarification on what this multifaceted operation is all about from owner Dan Romeo on this multi-faceted episode of The Indie Beer Show.

What They Drank:
Found the Lite | American Light Lager (4.8%)

Live with Mcilhenney Brewing

East County is about to heat up when the family that founded Alpine Beer Co. nearly two decades ago launches their second family fermentable business, Mcilhenney Brewing. That spot, which has been erected in the same pair of suites where their first business was born, is scheduled to open the last week of May, but we were able to sit down with PatValShawnJamie and even infant brewer-in-training Cameron ahead of that arrival to find out what to expect when San Diego’s most anticipated brewing project in some time debuts. Along the way, we take a trip down memory lane for some very candid accounts of different chapters of the Mcilhenneys’ lives and times in the brewing industry. It’s a can’t-miss episode if ever there was one. Do yourself a favor and take a listen.

Live with Burgeon Beer Co.

What started as a simple idea among friends to open a small local brewery has blossomed into one of the fastest-sprouting brewing companies in San Diego County. A blend of beermaking prowess, shrewd business planning, top-to-bottom ingenuity and elbow grease has allowed Carlsbad-based Burgeon Beer Co. to become more than even its founders envisioned. The company now boasts outposts in Escondido (The Oasis) and Little Italy (The Arbor). The latter recently debuted with on-site culinary partners The Good Seed Food Co., an outfit known for its beer-pairing expertise. In this episode, Co-owner Matthew Zirpolo, Marketing Director Mackenzie Graham and Executive Chef Jesus “Chuy” de la Torre share an evening of beer-and-food pairing with the crew, while discussing their team and its successes as well as upcoming beers and events.

What They Drank:
Pistil | German-style Pilsner (5.2%)
Juice Press | Hazy IPA w/ Citra, Mosaic & Vic Secret (6.8%)
Treevana | West Coast IPA w/ Mosaic & Amarillo (7.2%)
Mixed Greens | Double IPA w/ Simcoe, Ekuanot, Cashmere, Mosaic, Strata & Nelson Sauvin (8%)

Live with Align Brewing

After years of patronizing Align Brewing, homebrewer and entrepreneur Guillermo Nasser was offered the opportunity to purchase it. And that’s just what he did, taking over the longest-tenured brewery in the Miralani Makers District and embarking on a mission to pay homage to its past while making the business his own, tweaking existing recipes and brewing brand-new beers. In this episode, we find out how he handles that balancing act, how Align 2.0 has been received by fans and what’s coming up for the business, including a charity beer raising funds to fight brain cancer. We also find out about Nasser’s other business, Collective Culture, which also deals with fermentation sciences.

What We Drank:
Cuatro Casas | Dark Lager (5%)
SMaSH for Stache | Single Malt & Single Hop Pale Ale (5.6%)
Mercurial | English-style IPA (7.4%)