San Diego's first, and as yet only, craft brewery, urban winery and restaurant ‘trifecta’ is expanding. Owners Elvin Lai, Matt DeLoach and James Malone recently announced an exciting $1 Million expansion at Abnormal Beer Company in Rancho Bernardo.
Slated to start early next year, the project will add 2,000 square-feet on to the existing 5,000 square-foot building, which also houses Abnormal Wine Company and The Cork & Craft Restaurant. Hot and cold liquor tanks will be installed to increase production, alongside eleven additional 30 and 40 barrel fermenters to keep up with demand. A barrel aging program for both sour and spirit barrel maturation is also in the works.
Head brewer and beer curator, Derek Gallanosa is looking forward to future brewing projects, which will allow him to experiment with a wider variety of styles on a larger scale. Upon completion the renovation will see the current fermentation capacity increase from 80 barrels to 440 barrels, pushing production up by in impressive 550%.
"After only six months of brewing, we are excited to expand our presence in San Diego’s thriving craft beer scene," said Elvin Lai, co-founder of Abnormal Beer Company, "We look forward to the opportunity to explore and create new styles as well as distribute our beers to a wider spectrum of local beer-drinkers."
Pours include the 5PM Session, Debut IPA, and Mostra Mocha Stout, while seasonal releases include the Belgian style Calamansi Saison (made with the juice from a tangerine/lime like fruit from the Philippines); and a robust Breakfast Porter with vanilla.
While The Cork and Craft features a sophisticated menu of shared plates and entrees spanning lunch (PEI mussels, elote salad, Cubano sandwich); brunch (crab hash benedict, crème brûlée French toast); and dinner (Waygu beef tartare, Jidori chicken, sous vide ribeye) by executive chef Phil Esteban.
The 88-seat dining room, which features a stage for musical acts and chef’s table, is also the location for Abnormal’s monthly dinner series featuring beer collaborations and food pairings by renowned guest chefs and brewers. Tickets for January’s eight-course dinner go on sale Tuesday, December 8 and will showcase beers from The Bruery, plus dishes from Juniper & Ivy chef de cuisine, Anthony Wells. Keep up to the date with the latest happenings and events via Facebook, and Instagram.