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Sour power: Brewers embrace outlandishly herbaceous pickle-inspired beers

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Sour power: Brewers embrace outlandishly herbaceous pickle-inspired beers


It’s early morning at Kearny Mesa’s Kilowatt Brewing. As usual, beermaking is underway, but head brewer Brian Crecely is multitasking, applying focus to a side project that has him adding a bucket of pickles – brine and all – to one of his brewery’s light-bodied beers. The resultant “Pickle Ale” offers flavors of dill, garlic, coriander, mustard seed, black peppercorns, bay leaf and sea salt, all against a mildly acidity backdrop. It may seem outlandish, but it’s right on trend.

Over the past two years, brewers across the U.S. have begun crafting such sour, saline creations. The primary inspiration is the success of Donna’s Pickle Beer, which debuted in 2023 and has been on a tear ever since.

“It’s no surprise that pickles have moved to the forefront of food and drink of late. There are pickle potato chips, slushies with pickle boba, pickle fries, pickle de gallo, pickle martinis, and, of course, pickle beer,” says Crecely. He jokes that he really “relished” the idea of making a pickle beer, also noting Kilowatt’s Pickle Ale makes a great base for micheladas. 

Head brewer, Brian Crecely poses with a pint of pickle beer that Kilowatt Brewery produces in Kearny Mesa. (Alejandro Tamayo / The San Diego Union-Tribune)

When asked why cured cukes are suddenly enjoying a moment in the sun, he says he can’t quite put his finger on it. “Pickling has been around for thousands of years and was a necessary way to preserve food, but people are rediscovering some of these old processes and bringing them back into the mainstream. People have also been into bigger and bolder flavors lately. This may be part of that trend.”

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Then there are people who simply harbor a deep affinity for pickles. Count Hayden and Kyndall Weir as part of that faction. Last year, when the married couple debuted Weir Beer Co. in south Vista, their opening-day lineup included a dill-flavored hard seltzer called “Tommy Pickles.”

Kilowatt Brewery makes a pickle beer in Kearny Mesa on Wednesday, Aug. 27, 2025 in San Diego, California. (Alejandro Tamayo / The San Diego Union-Tribune)
Kilowatt Brewery in Kearny Mesa makes pickle beer. (Alejandro Tamayo / The San Diego Union-Tribune)

“We have always loved pickles, and the idea of making a pickle beverage had been on my mind for years,” says Hayden. The head brewer for his eponymous operation, he flexed the freedom that comes with owning one’s own business and got straight to work on that long-contemplated project. In doing so, he eschewed the pickle-brine route, instead experimenting with dill and dill-pickle extracts, then requesting feedback from customers on several early iterations. The process worked. The Weirs say new customers come in asking for Tommy Pickles, while regulars return to enjoy the alcoholic anomaly.

“It’s more on the fresh dill and cucumber side, flavor-wise; something you can drink more than one of,” says Hayden. “We also keep a pitcher of pickle juice behind the bar for the real pickle-lovers who want to add a pickle-back to their pint, or as we say, ‘upgrade your pickle.’ Funnily enough, this has led to customers adding pickle juice to our other flavored seltzers and even a few of our beers.”

Last month, Weir Beer hosted a “pickle party” event, complete with a pickle-eating contest, pickle-brine water balloon toss, and specialty pickle pizzas from their mobile food vendor. It turned out to be one of the business’s largest ever events and will now be an annual tradition.

Harland Tropical Fluff, Harland Mango Strawberry Fluff, Harland Paloma, Harland Pankiller, and Harland Chill'R Blue Hawaiian. Sour and fruit beers at Harland Brewing Scripps Ranch tasting room in Scripps Ranch on Monday, Aug. 25, 2025 in San Diego, California. (Alejandro Tamayo / The San Diego Union-Tribune)
Harland Tropical Fluff, Harland Mango Strawberry Fluff, Harland Paloma, Harland Pankiller and Harland Chill’R Blue Hawaiian. Sour and fruit beers at Harland Brewing Scripps Ranch tasting room. (Alejandro Tamayo / The San Diego Union-Tribune)

Modern craft beer is also trending in a direction suited for cocktail fans, with the advent of beverages mimicking the flavor profiles of island-style tipples. These fruity, oftentimes colorful offerings can be found in beer, seltzer and even slushie form. In fact, many breweries’ first attempts at recreating tropical poolside concoctions were beer- and seltzer-based slushies served as limited-edition or special-event beverages. 

It’s only in recent years that brewers have taken the ice and granita machines out of the equation, bringing the entire process into the brewhouse to create products that can be packaged in kegs and cans. No local brewing company has embraced this trend with the vigor or prolificness of Scripps Ranch-based Harland Brewing. 

“As much as our team loves drinking beer, we also love grabbing a nice cocktail off-the-clock, so we have tried to replicate cocktails into beers,” says Cody Morris, director of brewing operations. “We have been lucky to really strike a chord with a fanbase that likes these tropical-inspired beers, so we’ve been able to really lean into it.”

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Cody Morris, director of brewing operations pose for photo at Harland Brewing Scripps Ranch tasting room in Scripps Ranch on Monday, Aug. 25, 2025 in San Diego, California. (Alejandro Tamayo / The San Diego Union-Tribune)
Cody Morris, director of brewing operations, stands near the brewery tanks at Harland Brewing Scripps Ranch tasting room. (Alejandro Tamayo / The San Diego Union-Tribune)

Pricier to produce, mostly due to the large amount of fruit that is utilized, Harland’s cocktail beers replicate summery drinks like the piña colada and painkiller, with the latter incorporating orange, pineapple, coconut, nutmeg and pandan syrup. They have even taken on the Blue Hawaiian, right down to its trademark azure hue. The result was a “super-fruited” sour ale made with pineapple, coconut cream and blue curaçao.

Like the Weirs, Harland has developed Aloha Friday events around their popular beverages. And like their Vista colleagues, they have also discovered what a great base hard seltzers can provide in this area. The company will soon have two canned cocktail seltzers in distribution: a take on a paloma made with grapefruit, lime, and agave, and a pineapple margarita concoction called “Matador.”

Sour and fruit beers in cans at Harland Brewing Scripps Ranch tasting room in Scripps Ranch on Monday, Aug. 25, 2025 in San Diego, California. (Alejandro Tamayo / The San Diego Union-Tribune)
Sour and fruit beers in cans at Harland Brewing Scripps Ranch tasting room in Scripps Ranch. (Alejandro Tamayo / The San Diego Union-Tribune)

Such tiki inspiration isn’t limited to alcoholic beverage producers. The country’s largest producer of non-alcoholic beer, Miramar-based Athletic Brewing, is also getting in the mix, having recently introduced a cocktail-inspired non-alcoholic beer called “Tropical Reset.”

“Our challenge was to capture all the hallmarks of a piña colada in the form of a non-alcoholic sour brew,” says Cody Rice, director of brewing process improvement and R&D.  “To replicate its signature mouthfeel, we used a heavy dose of wheat, oats and lactose. We also incorporated raw coconut, which adds texture, and luscious pineapple to keep the flavor fresh and vibrant. The result is a brew that doesn’t just nod to the classic cocktail – it delivers a full tropical experience in every sip.”

With the exception of the aforementioned Donna’s Pickle Beer, cans of which can be found at liquor store chains such as Total Wine & More and BevMo!, craft breweries’ pickle-inspired beverages typically fall under the small-batch specialty category. Unlike flagship IPAs and lagers, they are intended to be limited in availability and sold at brewery tasting rooms, where customers’ thirst for experimentation and profit margins are both greatest.

Ditto for cocktail-inspired beers, which help draw increased patronage due to their avant garde, special-edition status. Unlike pickle beers, which Crecely readily admits are “love it or hate it,” beers and hard seltzers emulating cocktails are largely embraced by the general public. This is particularly helpful in providing options or gateway products for consumers who say they don’t like beer or crave a non-beer option, such as wine or spirits.

Brandon Hernández is founder of San Diego Beer News (www.sandiegobeer.news), a site providing daily coverage of the county’s brewing industry, a beat he’s covered for 18 years. Follow him @sdbeernews or contact him at brandon@sandiegobeer.news

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SD Unified moves forward with layoffs of classified employees

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SD Unified moves forward with layoffs of classified employees


SAN DIEGO (KGTV) — Less than 3 weeks after the San Diego Unified School District finalized a new contract with teachers, the school board voted unanimously on Tuesday to move forward with layoff notices for other district employees.

The layoffs affect classified employees — workers who are employed by the district but are not teachers and are not certified. That includes bus drivers, custodians, special education and teacher aides, and cafeteria workers.

The district says it is eliminating 221 positions — 133 that are currently filled and 88 that are vacant — to save $19 million and help address a projected $47 million deficit for the next fiscal year.

Preliminary layoff notices will go out on March 15, with final notices by May 15.

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The district estimates about 200 classified employees will receive preliminary notices, but of them, about 70 are expected to lose their jobs based on union-negotiated bumping rules.

Bumping allows employees with more seniority to move into another position in the same classification, thereby “bumping” a less senior employee out of that role.

Lupe Murray, an early childhood special education parafacilitator with the district, said the news came as a shock after the teacher strike was called off.

“When the strike was called off, I’m like, ‘Yes!’ So then when I got the email from the Superintendent, I’m like, ‘Wait, what?’ So, I think everyone was shocked,” Murray said.

The district says it sends out annual layoff notices, as all districts in the state do.

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Before Tuesday’s board meeting, classified employees rallied outside, made up of CSEA (California School Employees Association) Chapters OTBS 788, Paraeducators 759, and OSS 724. They were joined by parents, students, and the San Diego & Imperial Counties Labor Council, AFL-CIO.

Miguel Arellano, a paraeducator independence facilitator with San Diego Unified and a representative of San Diego Paraeducators Cahpter 759.

“What do we want? No layoffs! When do we want it? Now!” the crowd chanted.

Arellano said he felt compelled to act when he learned about the potential layoffs.

“The first thing that went through my mind was that I need to speak up. I need to protect these people,” Arellano said.

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Inside the meeting, the board heard emotional, at times tearful testimony from classified employees before voting unanimously to move forward with the layoff schedule.

Superintendent Fabi Bagula said the district has tried to protect classrooms from the cuts.

“We have tried our best to only, I mean, to not touch the school. Or the classroom. But now it’s at the point where it’s getting a little bit harder,” Bagula said. “What I’m still hoping, or what I’m still working toward, because we’re still in negotiations, is that we’re able to actually come to a win-win, where there’s positions and availability and maybe even promotions for folks that are impacted.”

Arellano warned the layoffs could have a direct impact on students.

“We are already spread thin, so, with more of a case load, it’s going to be impossible to be able to service all the students that we need to have,” Arellano said.

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Follow ABC 10News Anchor Max Goldwasser on InstagramFacebook, and Twitter.

This story was reported on-air by a journalist and has been converted to this platform with the assistance of AI. Our editorial team verifies all reporting on all platforms for fairness and accuracy.





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Scripps Oceanography granted $15M for deep sea, glacier science

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Scripps Oceanography granted M for deep sea, glacier science


The Fund for Science and Technology, a new private foundation, granted Scripps Institution of Oceanography at UC San Diego $15 million for ocean science Tuesday.

FFST, funded by the estate of the late Microsoft co-founder Paul Allen, was started in 2025 with a commitment to invest at least $500 million over four years to “propel transformative science and technology for people and the planet.”

“Scripps Institution of Oceanography at UC San Diego is pushing boundaries for exploration and discovery across the global ocean,” Chancellor Pradeep Khosla said. “This visionary support from the Fund for Science and Technology will enable Scripps researchers to advance our understanding of our planet, which has meaningful implications for communities around the world.”

The grant, the largest of its kind since Scripps joined UCSD in 1960, will go toward research in three areas: monitoring of environmental DNA and other biomolecules in marine ecosystems, adding to the Argo network of ocean observing robots, and enhancing the study of ocean conditions beneath Antarctica’s Thwaites Glacier, often referred to as the “Doomsday Glacier.”

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Scripps Institution of Oceanography has used Argo floats for more than two decades to track climate impacts in our oceans. NBC 7 meteorologist Greg Bledsoe reports.

“The Fund for Science and Technology was created to support transformational science in the search of answers to some of the planet’s most complex questions,” said Dr. Lynda Stuart, president and CEO at the fund. “Scripps has a long tradition of leadership at the frontiers of ocean and climate science, and this work builds on that legacy — strengthening the tools and insights needed to understand our environment at a truly global and unprecedented scale.”

Scripps Director Emeritus Margaret Leinen will use a portion of the grant in her analysis of eDNA — free-floating fragments of DNA shed by organisms into the environment — in understudied parts of the ocean to collect crucial baseline data on marine organisms, according to a statement from Scripps.

“In many regions, we know very little about the microbial communities that form the base of the ocean food web or that make deep sea ecosystems so unique,” Leinen said. “Without data, we can’t predict how these communities are going to respond to climate change or what the consequences might be. That’s a vulnerability — and this funding will help us begin to address it.”

Using autonomous samplers that can collect ocean water for eDNA analysis, as well as conventional sampling, scientists will use tools to “reveal the biology of the open ocean and polar regions.”

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According to Scripps, the international Argo program has more than 4,000 floats that drift with currents and periodically dive to measure temperature, salinity and pressure. Standard floats can record data up to depths of 2,000 meters (6,560 feet), while newer Deep Argo floats can dive to 6,000 meters (19,685 feet).

The grant funding announced Tuesday will allow for Scripps to deploy around 50 Deep Argo floats along with Woods Hole Oceanographic Institution and NOAA’s Pacific Marine Environmental Laboratory.

Sarah Purkey, physical oceanographer at Scripps and Argo lead, said this leap forward in deep ocean monitoring comes at a crucial time because the deep sea has warmed faster than expected over the last two decades.

Thwaites Glacier is Antarctica’s largest collapsing glacier and contains enough ice to raise global sea level by roughly two feet if it were to collapse entirely. According to Scripps, prior expeditions led by scientist Jamin Greenbaum discovered anomalously warm water beneath the glacier’s ice shelf — contributing to melting from below. Greenbaum now seeks to collect water samples and other measurements from beneath Thwaites’ ice tongue to disentangle the drivers of its rapid melting.

This season’s Antarctic fieldwork will “test hypotheses about the drivers of Thwaites’ rapid melt with implications for sea-level rise projections,” the statement from Scripps said.

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“The ocean holds answers to some of the most pressing questions about our planet’s future, but only if we can observe it,” said Meenakshi Wadhwa, director of Scripps Institution of Oceanography and vice chancellor for marine sciences at UCSD. “This historic grant will help ocean scientists bring new tools and approaches to parts of the ocean we’ve barely begun to explore.”



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Southern California’s Jewish community reacts to war in the Middle East

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Southern California’s Jewish community reacts to war in the Middle East


The Jewish community in Southern California is sharing their fears and hopes following the weekend’s strikes on Iran and retaliatory attacks on Israel, U.S. military bases and other targets in the Middle East.

The exchange of missiles in the Middle East is having a devasting effect on Iran’s defense capability, but retaliatory strikes in the region are taking a toll. 

“Weapons of enormous capacity that are targeting civilian areas,” said Elan Carr, CEO of Los Angeles-based Israeli American Council.

Carr says toppling the Iranian regime, taking out its nuclear capabilities and freeing the Iranian people from this oppressive rule should have been done decades ago.

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“This is about seeing the most evil regime, the world chief state sponsored terrorism to no longer have the ability to do what it’s been doing,” Carr said.

Sara Brown, regional director of the American Jewish Committee, said the U.S. and Israel are concentrating strikes on Iran’s missile sites and military industrial complex. Iran’s retaliatory strikes are focused on many civilian targets.

“We are hearing from our partners from around the region, who are terrified,” Brown said. “Across the Middle East right now, I think there is a tremendous amount of fear, but also hope and also resolve.”

AJC is the advocacy arm for Jewish people globally. Many members and partner groups are in harm’s way. Brown says the risk is great, but the potential reward is world changing.

“That Iranian people will get to choose leadership for themselves, that we will finally see a pathway forward for peace across the Middle East,” Brown said.

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If wars of the past hadn’t produced lasting peace, then why now? Carr says Iran’s nuclear capabilities are destroyed and Iran’s military and proxies are weakened after Israel’s response to the Oct. 7 Hamas ambush.

“No more terrorist network throughout the Middle East. Think of what that could mean. Think of the normalization we could see,” Carr said.

President Donald Trump expects fighting to last several weeks. Some critics are concerned about a drawn-out conflict that could spread.

Carr is not convinced.

“Who is going to enter a war against the U.S. and Israel? Russia is plenty busy. China has no interest in jeopardizing itself this way,” Carr said.

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Besides the six Americans killed as of Monday night, government officials say 11 people were killed in retaliatory strikes in Israel.



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