This Saturday, April 6, we will tap the first annual edition of The Brewster, an IPA brewed to raise awareness and funds for the Pink Boots Society, a non-profit organization educating and advocating for women in the professional brewing industry. This year’s brew was spearheaded by our tasting room manager, Lia Garcia, who offered up some thoughts on what this beer and this organization mean to her…

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Dear Friends & Fans: Societe Brewing Company opened in 2012 as the realization of a shared vision between Doug Constantiner and Travis Smith for a brewery devoted to serving the best beer humanly possible. From the moment our founders met, their friendship and professional relationship have thrived based on a nearly identical love of beer and respect for the manufacture, preservation and enjoyment of that noble beverage. Working together, Doug, Travis and the entire Societe family racked up countless memories. From building out the brewery to opening our doors, to brewing world-class beer, to winning awards and holding immensely fun events at our tasting room, we’ve packed a lifetime of special moments into the past seven-plus years. That’s not to say that we didn’t face our share of challenges along the way.

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Love rubbing elbows with big names in the San Diego brewing scene? So do we, so we’re turning every Monday from January 21 through April 8 into Mix & Mingle Mondays, a chance for you (and us) to do just that! Starting at 4 p.m. each Monday, we’ll have friends of ours from other San Diego County breweries over to our tasting room for the express purpose of interacting with other favorite people of ours…all of you. Come out, talk beer (or anything else) with really good folks from really great breweries and watch how fast a humdrum Monday turns into the best.night.EVER! Here is our Mix & Mingle calendar…

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Until now, an authentic taste of what Societe is all about has only been fully available at our tasting room, but this year we’ve devised a “world tour” of sorts. Since our beer is 100% distributed in San Diego County, this is our “world” and we’re spending 2019 bringing our fun, festive family to some of the places that have been our strongest supporters so we can reciprocate some of that love and meet some of our faithful fans on their home turf. We’re calling it the 2019 Societe County Crawl and it’ll take us from Chula Vista to Santee to Escondido and Oceanside. Of course, we’ll hit sudsy centralized communities like North Park, Ocean Beach and our own Kearny Mesa. And each time we do, we’ll have a bunch of our crew on-site, enjoying a good time right along with all of you. Keep an eye on our social-media platforms for updates on County Crawl stops. Here is the schedule so far. We hope to see you soon!

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The holidays are upon us and we have lots planned for the final stretch of 2017. Our annual Holiday Food Drive is already in full swing, with patrons trading donations to the San Diego Food Bank for pours of extremely rare beers. The initial trio of specialty tappings (Batch 1 of The Butcher Imperial Stout, The Savage Dark Feral Ale, and The Thief Feral Ale with Locally Grown Grenache Blanc Grapes) are going fast. But worry not, we have other rare offerings in line to take their place, including Batch 1 of The Swindler Feral Blonde Ale from 2016 and Batch 1 of The Highbinder Feral Ale with Raspberries from 2017). Additionally, we’ll host Sore Eye Sudsmas on Saturday, December 8. Held each year, it brings in thousands of pounds of donations for our Food Drive, which we reward by tapping the rarest of the rare. This year, it will be The Patriarch, a one-time-only Feral Ale with Boysenberries blend we originally concocted to celebrate Toronado San Francisco‘s 30-year anniversary. Can’t make it out for Sudsmas? No worries. Our Food Drive will run until December 31.

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With literally hundreds of events happening throughout the county during San Diego Beer Week, one must be strategic. That applies to breweries, too. We consider SDBW an opportunity to get out and spend time enjoying events at spots that carry our beer and support us all year long. So, if you’re getting strategic and trying to make the most out of your Beer Week, we’d like to invite you to drop in and spend part of it with us at any of the events we’re taking part in. Here’s a handy-dandy schedule to help you locate us…and a good time!

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The interwebs are a-clutter with an endless list of lists, which can take away some of the shine of being included in one. But then there are lists that rise to the top of our list of reliable sources. Chief among them are the ranked collections put out by Craft Beer & Brewing Magazine. In the past few years, this well-done periodical has evolved into the biggest beer publication in the country in terms of readership and distribution, behind strong reporting, comprehensive articles and deep dives into the flavors, aromas, textures and production of ales and lagers. So when we found out our Feral barrel-aged blonde ale, The Swindler, was included on Craft Beer & Brewing Magazine‘s prestigious “Best 18 Beers of 2018” list, we were instantly elated. That elation transmorphed into downright slap-happiness when we read the kind words the members of their illustrious judging panel put into print about this beer, which we already loved, and now hope others will come fall in love with as a result of this top-notch industry honor.

“There’s no shortage of wild ales on the market today. We’ve come to accept there will be an acidic quality, bits of funk, and general effervescence that piques the interest of our tastebuds. So when a beer such as the Swindler comes along, what with its perfect balance and delicate yet powerful flavors from time spent in California wine barrels, we can’t help but raise an eyebrow in admiration as a big, happy grin spreads across our face. The Brettanomyces is more funk than barnyard, and the carbonation is so robust that you could think it’s a glass of champagne. Each tiny bubble brings to the surface bright lemon, a variety of herbs, and a sweet, earthy, vanilla note. A splash of bracing acidity at the end of each swallow gets the salivary glands working double time and the brain clamoring for another sip. The swindle here is that if you’re with a group, there’s never enough to go around.”Craft Beer & Brewing Magazine

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To celebrate the 40th anniversary of the legalization of homebrewing in the U.S., we’re sharing a scaled version of the recipe for our American Stout, The Volcanist. Big on roast and dark-chocolate notes with nicely balanced evergreen hop bitterness from Cascade hops, it earned us a bronze medal at the 2016 Great American Beer Festival in the American Stout category. We enjoy it immensely and hope sharing this recipe with you allows you to do the same. Use the blueprint below as a guideline. By no means is it intended to help you clone The Volcanist. Everybody’s equipment and ingredients will vary, but this is a good starting point. If anything, we’d love for our homebrewer fans to brew this once, then tweak it to their liking to create something that is ideal for their palate. We invite you to make it your own and hope you’ll share the results with us via social media or direct emails.

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In 2015, the Brewers Association added a new category to the world’s largest annual brewing competition, the Great American Beer Festival. That style, “Session IPA,” comprises India pale ales coming in under 5% alcohol-by-volume. Societe Brewing was proud to take the first gold medal in that category with its “Really Small IPA,” The Coachman. Crafting a low-ABV IPA is very difficult. With less body and balancing alcohol, many come across as wimpy, watery or unappetizingly out of balance. It took a great deal of thought and tinkering to get ours just right, and it was an honor to be recognized on the industry’s largest stage for that accomplishment. And it was even more satisfying this weekend when The Coachman struck GABF gold in the Session IPA category again, cementing its status as the best beer of its style in the country.

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Around here, we’re very selective about every ingredient that goes into our beer, but none so obsessively as when it comes to hops. We offer numerous IPAs, but each has its own distinct character thanks to the blends of hops that form the basis for their flavors and aromas. In 2014, our brewing team desired to learn as much as possible about the sensory aspects of individual hop varietals, so they developed a recipe for a single-hop IPA and began producing the beer on a continual basis, utilizing a different hop each time around. Dubbed The Bachelor for the way it played the (hop) field, that single-hop canvas has provided our brewers a crystal-clear interpretation of the 30 varietals that have rotated into its makeup. Detailed records of each hop’s assets (and even some of their shortcomings) have been kept from day one. That stockpile was an invaluable tool in 2017 when our brewers set out to construct a new, contemporary IPA called The Fiddler, which would fall in line with the storied likes of The Pupil, The Apprentice and The Coachman IPAs.

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