San Diego ReBru Spirits, a new employee-owned microdistillery producing small-batch spirits exclusively derived from high-quality, out-of-code and overstock craft beer, is pleased to announce the launch of its debut portfolio, including ReBru Spirits Gin, Vodka, and limited-edition Sweetcane Peppermint Whiskey in 375 ml and 750 ml bottles. The quickly growing spirits brand has been buoyed by the COVID-19 pandemic and the subsequent restrictions on restaurant and bar operations that have upped the need for disposal of large volumes of draft beer past its recommended shelf life (or simply excess inventory). To date, over 180,000 gallons (1.5 MM pints) of out-of-code and overstock beer have been diverted from San Diego’s municipal wastewater treatment, lessening the burden on the facilities and mitigating the potential impact on surrounding ecosystems, including the ocean. ReBru Spirits’ launch portfolio is available for on-premise purchase at its Barrio Logan distillery and onlin
SATURDAY: Event to Celebrate El Batallón de San Patricio
By Sandra G. Leon
A celebration of food, craft beer, live music, live art, and live history will honor the history of the ‘Batallón de San Patricio’ Irish soldiers that fought alongside Mexican troops in the Mexican-American War.
The Batallón en El Barrio event on Saturday, March 7, will celebrate that collaboration between cultures with food, craft beer, live music, live art, and live history. The event will feature live dance performances by Grupo Folklorico Tapatio de Oceanside and Clan Rince School of Irish Dance, live music by Lexington Field, Ass Pocket Whiskey Fellas, Mariachis, and more.
Eat This
Consider the Lobster
California spiny lobster season is back, but it wonât last long. Every year from October to mid-March, recreational lobster diving is a go in San Diego County. The lobster is found from Monterey Bay to Baja California, where certified local fishermen catch and sell the highly sought-after crustaceans. Although spiny lobsters donât have front claws like Maine lobsters, they tend to have more meat in their bodiesâtheir tail meat is firmer and sweeter than their East Coast counterpartsâso theyâre traditionally grilled and basted with butter, but can also be steamed or roasted.