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Norm Macdonald Sep 18, 2014 The star of Norm, Dirty Work and pretty much the greatest host of SNL's "Weekend Update" ever gets back to his stand-up roots. 64 other events on Thursday, September 18
 
Spin Cycle
And speaking of fights, who would win: Jason Roe or a great white shark?
Arts & Culture feature
Holding a brief candle to a locally made modern thriller
News
Climate plan, water conservation and bag ban are on the slow track
Check 1, Check 2 | Music & nightlife
Band plays live for first time in 20 years
Concerts
Bands coming to town and just-announced shows

 

 
 
Home » Articles »   By Ian Cheesman
 
Thursday, August 28,2014
Beer & Chees

2kids Brewing and Pacific Brewing: beers worth strolling for

If these Miramar breweries were any closer, you’d have to stack them

By Ian Cheesman
Pacific Brewing Co served as a something of a counterpoint to 2kids, favoring styles more aligned with West Coast sensibilities.
Friday, August 8,2014
Beer & Chees

Venissimo brings the piquant to North Park

Bottlecraft’s new roommate constantly cuts the cheese

By Ian Cheesman
Contrary to what this column’s name implies, I don’t really know much about cheese. I’ve attended enough cocktail parties to ascertain that rind-encapsulated cheeses are better than individually
Friday, July 18,2014
Beer & Chees

Tapping into San Diego craft brew with Tap That

An Oceanside keg-rental joint that also delivers beer directly to your liver

By Ian Cheesman
The tasting room greets you with a shrine to San Diego craft brew. The walls are adorned with the emblems of every brewery Tap That works with, numerous enough to wallpaper a strip around the perimeter.
Friday, June 27,2014
Beer & Chees

Twisted Manzanita Ales celebrates four years of beer

Santee favorite is ready to party

By Ian Cheesman
The brewing scene in San Diego has something of a generation gap. It's gotten to the point that venerable elders like Stone and Ballast Point just can't keep up with all the whippersnapper brewers they have to shoo off their lawn.
Friday, June 6,2014
Beer & Chees

Revved-up reviews

Your one-stop shop for hastily formed opinions on beer

By Ian Cheesman
Beer is both my truest ally and greatest nemesis. Nothing motivates me to write like beer does, right up until I have one, that is.
Friday, May 16,2014
Beer & Chees

Brews that taste like camping

Why visit the great outdoors when you can just drink it?

By Ian Cheesman
Some of the clearest memories I have from my childhood are of family camping trips. We'd pile into the van and head into parts unknown, abandoning creature comforts for a fleeting moment of communion with Mother Nature. God, did it suck.
Thursday, April 24,2014
Beer & Chees

Lightning Amber Ale: a beer for all seasons

The label’s fine print holds important clues

By Ian Cheesman
Is more bitterness really what a world torn asunder needs? Perhaps, in a broader sense, our gravity toward such extremes is part of what got us into this mess in the first place. (Deep, right? It's like, whoa.)
Friday, March 7,2014
Beer & Chees

Don’t judge Booze Brothers by its cover

Vista brewery offers more than just booze

By Ian Cheesman
As the craft-brew phenomenon grows and brewers are increasingly recognized for the sophisticated work they do, leading with a name that crudely touts its alcohol content just smacks as juvenile. 
Wednesday, February 26,2014
Cocktail Tales

Ballast Point crafts a new way to drink

Brewing titan invites San Diego to see its harder side

By Ian Cheesman
Just because I'm best known as a beer writer doesn't mean that's all I have to offer. With my expansive literary pedigree, I'm capable of delivering witty and biting commentary on virtually any fluid. That's why I was the logical understudy to cover Ballast Point's new speakeasy in Scripps Ranch.
Friday, February 14,2014
Beer & Chees

La Jolla Brewing Company’s reinvention

An old brewery learns new tricks

By Ian Cheesman
The grand reopening of a restaurant usually guarantees little more than a change of ownership and a few fresh-faced servers. La Jolla Brewing Company (7536 Fay Ave.) has expanded on that by refreshing the restaurant interior, the brewer, the kitchen staff, the beers and the food.
 
 
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