SAN DIEGO MAGAZINE: For years, Cy Henley toiled away, brewing on Amplified’s tiny 3 ½ barrel system in the back kitchen area of California Kabob in Pacific Beach. From the get-go, Cy was making a limited variety of truly delicious beers, but the problem was the emphasis on “limited.” And therein was the challenge: There were only so many hours in a day and so many brews he could produce on a system that small…
In The News
Comments are closed.
