The formula for crafting Pete’s Wicked Pale Ale was straightforward:

Begin with 30 kilograms of Rahr pale ale malt.

Incorporate three kilograms of Carared malt.

Introduce a vial of yeast.

Ditto, bags of Cascade and Centennial hop pellets.

Stir well with the can-do spirit and crack brewing chops of Guilherme Hoffman.

“It’s just chemistry,” said Hoffman, Novo Brazil’s brewmaster, trying to calm my brewing concerns. “You can do anything you want — there’s no can’t.”

After accepting Novo Brazil’s invitation to brew a beer at its Mission Valley brewpub, I began to have doubts. Having covered this topic for 29 years, I’ve learned a bit about beer. Namely: I’m a writer, not a brewer.

Hoffman has proven his expertise in brewing, achieving recognition through various national awards in Brazil before moving to San Diego in 2021. He soon became the lead brewer at Novo Brazil, a distinguished brewery in Chula Vista known for blending Brazilian vibrancy with the laid-back Southern California style.

Tonight at 6 p.m., our newest creation will be available at Novo Brazil’s Mission Valley location. We invite you to taste and pass judgment: should we keep it or not?

The first feedback has been positive.

“It’s good,” Hoffman remarked. “It’s really good.”

Novo Brazil is at 1640 Camino del Rio N., Suite 341, San­Diego.

Long ago, I stopped trying to judge the intimate relationships of others. Are their joyful exteriors genuine or do they mask interior sorrows? Not for me to say.

By all appearances, though, Sapporo and Stone — hitched in June 2022, when Japan’s oldest brewery acquired San Diego County’s largest craft brewery — are enjoying a prolonged honeymoon.

Sapporo-Stone Brewing, as the company is now known, recently held an open house/press conference/lovefest at the Escondido brewery.

“We are thrilled to carry forward Stone’s legacy and we are committed as a full team to the Sapporo brand,” expressed Hiro Kitaoka, the chairman. “Together, we are stronger and take pride in our expansion as a San Diego enterprise.”

Over the recent two years, Sapporo has allocated $20 million into enhancing the Escondido location, and an additional $40 million into upgrading the Stone facility in Richmond, Virginia.

Defying the current downturn in beer sales, both the Stone and Sapporo brands have seen an impressive growth of over 13 percent in 2023. This year, the company is projected to produce 700,000 barrels, each being 31 gallons, with an equal production split between the Sapporo and Stone brands.

Among the visitors of the Escondido brewery was Steve Wagner, a retired co-founder. He observed the large operational brewing and packaging facilities, buzzing with activity, in what is known as the nation’s 12th largest brewery.

Was this his goal when he and his partner, Greg Koch, opened Stone in 1996?

He shook his head. “My goal was just to make great beer,” he said.

Sunday: Some books inspire reflection; Johanna Flashman’s “Beer Hiking Southern California” inspires strolls and sips. At 9 a.m., she and the Earth Discovery Institute will lead a 1.6-mile hike below Mother Miguel Mountain, followed by a hydration stop at Chula Vista Brewery. Mother Miguel Mountain Trailhead: 2345 Paseo Los Gatos, Chula Vista. Chula Vista Brewery: 871 District Place, Suite 102, Chula Vista. Register at earthdiscovery.org

Thursday: Hops on the Fairway, the 10th annual San Diego Brewers Guild golf tournament, tees off 10 a.m. at The Links at Lakehouse, San Marcos. Entry fees, $200 on up, include reception, tournament and dinner; proceeds benefit the Guild. 10 a.m. June 13. The Links, 1750 San Pablo Drive, San Marcos. Register at sdbeer.com.

Clara

From: Puesto, San Diego

ABV (Alcohol By Volume): 4.7 percent

Style: Mexican Lager

Drink or dump: Drink. Doug Hasker, Puesto’s brewmaster, is celebrated as San Diego’s lager expert, and Clara is a testament to his expertise. This beer is light and refreshing, characterized by its lively carbonation and a solid malty backbone. The hops are subtle, becoming more apparent towards the end, where they contribute a gentle yet persistent bitterness.

Sapporo Premium Beer

From: Sapporo-Stone, Escondido

ABV: 4.9 percent

Style: Japanese Lager

Drink or dump: Drink. The signature beer from Japan’s Sapporo, now produced in the Stone’s Escondido facility. It features a light body, a subtle yet persistent herbal hop flavor, gently sweet malts, and lively carbonation.

Japanese Lager

From: Harland Brewing, San Diego

ABV: 5 percent

Style: Japanese Lager

Drink or dump: Drink. Step aside, Miller Lite. Offering a less filling, yet great tasting experience and the distinction of being a craft beer, Harland’s Japanese Lager serves as an excellent refreshment for summer days. It incorporates both Puffed Jasmine rice and toasted rice flakes, imparting a distinctive, crisp, and light flavor.

Rowe is a freelance writer.