Words By Brian Terhorst
Photos By: Leslie Rae Terhorst

A year ago we found our way inside the incredible new craft beer mecca Barrel Republic on Garnet Ave. We knew it was someplace special after meeting General Manager Robert Kilborne. He gave us a tour of the venue, showed us how to get a wristband, properly prepare a glass and then pour your own beer… yes, I said pour your own. The wristband allows the tap to open & the pourer (you) the freedom to pour as little, or as much as you desire. We were hooked.

We caught up with Robert & his new Head Chef as they begin year two.

Robert: “We actually served 1000 beers in 2014. We didn’t set out to hit that number, but that’s where we are. We did 24 barrels a day on average during Beer Week.

When you’re known for your vast array of self serve craft beers and you introduce craft beer inspired food into the picture, it’s only natural that you pair the two together. Barrel Republic has come up with the Perfect Pairings. Thanks to new Head Chef AG Warfield and Sous Chef Brandon Dodge, pairing food with excellent craft beer has never been easier or more enjoyable.

I spoke with AG & here was his vision for the new menu:

AG: I like to call my food Beer-centric. It’s what I would want to eat while drinking craft beer. Coupled with fresh seasonal ingredients. Several menu items change with the seasons as well as with my East Coast & Maryland influences. Our pairing is actually two-fold, meaning, there is actual craft beer in many of the recipes, then there is the pairing of a dish with an appropriate beer after it has been prepared.  

“It’s all encompassing, what we do here. Fresh seasonal ingredients. Fresh, often seasonal, craft beer. Core items like our fresh sausage will always go hand in hand with our beer, so four rotatating types of meat sausage plus two vegan choices will always be on the menu. My Maryland Burger, Our incredible Wings & the Barrel Burger will always be offered but look for our specials to change often.” 

Here is a sample of just some of the Barrel Republic offerings in December:


Belching Beaver – Blushing Beaver – 6.0% Alc

India Red Ale – a true masterpiece. With plenty of Cascade hops, this brew is sure to please any hophead, while its complex malt profile will keep “big beer” drinkers coming back.

Seasonal Pickled Vegetables

Grilled Ciabatta, Selection of House Pickled Vegetables, Garlic Aioli 


Firestone Walker Union Jack American IPA – 7.5%

An aggressively hopped West Coast-style IPA.  Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics.  Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness to balance this intense brew.  

Sausage Plate

White wine Rabbit & Veal Sausage, Deroc Pork Cranberry & Cognac Sausage, Toasted Ciabatta Bread, Beer Mustard, Pickled Red Onions


New Belgium – Le Terrior: – 7.5% French, meaning ‘from the terrain, soil, land, ground, earth.’ They produce a base beer that’s golden-colored with a soft overripe peach aroma and just the right amount of tart. 3 years in the foeders, you can bet it has some nice earthy tones. Round out that fruity base with even more unique fruity hops like Amarillo and citra, and this beer may just have more Terrior than your classiest wine.

Barrel Republic Grilled Cheese

Buffalo Mozzarella, Goat Cheese, Sharp Cheddar, Fried Green Tomato’s, Micro Basil, Garlic Basil Olive Oil on Grilled Ciabatta  


Oskar Blues Brewing Company – TEN FIDY – 10.5%

This titanic, immensely viscous stout is loaded with inimitable flavors of chocolate-covered caramel and coffee with a smooth blanket of malt. Ten FIDY is made with enormous amounts of two-row malt, chocolate malt, roasted barley, flaked oats and hops. Ten FIDY is the ultimate celebration of dark malts and boundary-stretching beer.

Deep Fried PB&J

Peanut Butter, Jelly, Powdered Sugar, Whipped Cream and a Sprig of Mint


1261 Garnet Ave, 

Pacific Beach CA 


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