Recipe: The Cure

As part of our third-annual Homebrew Summer program, several San Diego County breweries are generously allowing us to share homebrew-scaled versions of recipes for some of their most popular beers with our readers. Today, we are publishing the recipe for The Cure, a hazy IPA from the clubhouse-style brewery tucked away in the backend of an inauspicious Miramar business park, Division 23 Brewing. Hopped with Citra and Nelson Sauvin, it’s a favorite of Head Brewer Eric Stubbs and regulars who enjoy downing pints amid D23’s fun rec-room environs. Thanks to Stubbs, now you can get your fill of this New England-inspired IPA from your rec room (or similarly relaxing part of your personal abode).

We will be sharing more recipes from local breweries, including more than a dozen pro-am creations that will be released throughout the county throughout the summer. So check back with San Diego Beer News often (or subscribe to our free weekly email newsletter and we’ll send all the recipes and release information straight to your inbox). Cheers and happy homebrewing!

Eric Stubbs

Head Brewer, Division 23 Brewing

We choose this beer, first and foremost, because it’s the favorite of the brewery and tasting room staff. It’s also the beer we can barely keep on tap, as our customers won’t allow it to age. So it’s time to share the recipe with the public in hopes that we all start making beer as good as what we believe is some of the best liquid on this planet. When brewing this beer, be sure to keep the wort under 170 degrees Fahrenheit. We believe that gets us the malt profile we love. And don’t worry too much about the hop varietals. Just make sure you use fruity, tropical hops like Nelson. Some fine substitutions would be Galaxy, Mosaic, Necraton or even more Citra! Don’t use any clarifiers and make sure that the yeast has 100% settled out before packaging. Nobody likes a yeasty beer!