“Beer and wine
are a reflection
of the culture,
you travel.”
WE SIT ONE-ON-ONE WITH
JUSTIN EVELYN, HOSPITALITY
MANAGER AT BAGBY BEER
COMPANY, TO GET INSIDER
TIPS ON HOW TO NAVIGATE
THE BEER AND WINE SCENE
IN OCEANSIDE.
Do you have any tips when it
comes to pairing with food?
There are three basic laws when
pairing. One: Match the intensity
of the dish with the beverage.
Two: Contrast. Look for contrasting
elements that find balance
between the beverage and the
dish. For example, hop bitterness
balances fatty foods, by cutting
through the richness of the dish
(like an English bitter with fish
and chips). 3: Complement. Look
for similar flavors that exist in the
beverage and the
dish to create reso-
nance in the pairing
(like rich stouts with
chocolate desserts).
What is your go-to
food and drink
pairing?
I am pretty adventurous when it comes to
food and drinks. But
for our area, you can’t
beat Mexican food
and regional beers.
There is nothing
better than eating
good Mexican food
with an American
pale ale—the citrusy
hop character and
subtle malt presence
make for a bright,
refreshing pairing.
What advice would
you share with
someone completely
new to the beer
and wine scene?
Look beyond what
you are comfortable
with and keep an
open mind. There
are a variety of beers
and wines available
to you; be aware of
the flavors that you
like and communicate
them to your server.
One of the best ways
to learn what you like
is to order tasters or
samplers and try a
variety of flavors.
WHAT
SHOULD
YOU
ORDER?
D
IN
IN
G
PAU
L
B
ODY
