1 10 13 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Oral Histories Description An account of the resource Video and audio oral histories can be viewed here. Histories are listed alphabetically by last name. Individual histories are indexed and transcribed and can be searched. Publisher An entity responsible for making the resource available California State University San Marcos University Library Rights Information about rights held in and over the resource <p>Rights to oral histories vary depending on the history. The library owns the copyright to some histories, and has license to reproduce for nonprofit purposes for others. Please contact CSUSM University Library Special Collections at <a href="mailto:%20archives@csusm.edu">archives@csusm.edu</a> with any questions about use.</p> Oral History A resource containing historical information obtained in interviews with persons having firsthand knowledge. Interviewer The person(s) performing the interview Judith Downie Interviewee The person(s) being interviewed Rick Blankemeier OHMS Object This field contains the OHMS Hyperlink (link to the XML file within the OHMS Viewer) https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=BlankemeierRick_DownieJudith_2025-01-03.xml OHMS Object Text This field contains the OHMS Index and / or Transcript and is what makes the contents of the OHMS object searchable in Omeka 6.0 Blankemeier, Rick. Interview January 3rd, 2025. SC027-067 01:28:35 SC027 California State University San Marcos University Library oral history collection CSUSM csusm Brewing industry ; Stone Brewing Company ; Belching Beaver Brewery ; Modern Times Beer + Coffee ; Microbreweries -- California -- San Diego County ; Brewing industry -- Quality control ; Brewing industry -- Accidents Rick Blankemeier Judith Downie sound BlankemeierRick_DownieJudith_2025-01-03.m4a 0 https://archivesoralhistories.csusm.edu/files/original/bd5e888c4de2b7cf6584dfe5ca3b1bcb.m4a Other audio English 0 Introduction Oral history of Rick Blankemeier on January 3rd, 2025 by Judith Downie, Special Collections Librarian at the University Library, California State University San Marcos. 0 150 Getting Started in Brewing Rick Blankemeier discusses his education as well as how he got his start in brewing through his wife who got him his first home brew kit. Brewing ; Home brewing ; Colorado 0 618 Quality Control Manager Rick talks about his work at Stone Brewery, Modern Times Brewing, and Belching Beaver Brewery as a quality control manager and the collaborative spirit of the San Diego brewing scene. collaboration ; brewing ; Stone Brewery ; Modern Times ; Belching Beaver 0 1038 Winning Stone's Spotlight Competition and Leaving Stone for the Director of Brewing Operations at Modern Times Rick talks about how he and Robbie Chandler won Stone Brewing's first Spotlight competition by creating Spröcketbier. After spending years as a quality control manager at Stone Brewing, Rick jumped on the opportunity to become a Director of Brewing Operations at Modern Times, another brewery in San Diego. He talks about the transition from one position to another and how he needed to reshape his way of thinking to encompass a larger picture of the brewing business. Manager ; Director of Brewing Operations ; Brewing ; Stone Brewery ; Modern Times Brewing 0 1751 Designing Spröcketbier's label and a Tribute to Matt Courtright Rick talks about how he came up with the Spröcketbier label design and how that gave tribute to Matt Courtright who lost his life in a forklift accident while working at Stone. That accident had a big impact on how Rick approached safety while working for Modern Times and Belching Beaver. Matt Courtright ; Label Design ; Workplace accident ; Workplace safety 0 2186 The Physical Toll of Brewing Rick talks about how the manual labor of brewing at scales like Stone, Modern Times, and Belching Beaver can have an impact on the quality of life and health of workers later on in life. 0 2301 Marketing Spröcketbier Rick talks about how he and Robbie Chandler were flown around the country to go to different brewing events and talk about Spröcketbier. Spröcketbier ; Work trip ; all expenses paid ; Brewing events 0 2746 The Impact of the COVID Pandemic on Brewing Rick talks about how the COVID-19 pandemic impacted the brewing industry in San Diego. COVID ; Pandemic ; Shutdowns 0 3537 Belching Beaver and International Relations Rick talks about being let go by Modern Times and going back to his roots as a Quality Control Manager at Belching Beaver Brewing. At Belching Beaver he developed relationships with Chinese distributers while educating them on the quality control process. international relations ; quality control ; Belching Beaver 0 4013 Leaving Brewing Rick talks about how both he and his wife decided to leave the brewing industry during COVID because of the poor treatment of service industry workers and the rocky ups and downs of the economy. 0 4254 Teaching at UCSD Rick talks about his time teaching at UCSDs Brewing Extension program. He started as a substitute instructor whenever the courses' primary instructor was absent and eventually became the primary teacher. UCSD ; Teaching ; Brewing Extension program 0 4736 Still Enjoying Craft Beer Rick talks about how he still enjoys the craft beer scene even though he is no longer involved with brewing. His favorite watering hole is Battle Mage Brewing in Vista, California. 0 Oral history Rick Blankemeier was a quality manager at Stone Brewery from 2010 - 2017. Rick and his colleague, Robbie Chandler, were the first to win Stone's internal brewing competition which was called the Stone Spotlight in 2014. Rick and Robbie's beer was called Sprocketbeir and it was brewed and distributed nationally as part of the competition. Blankemeier was also the Director of Brewing Operations for Modern Times from 2017 - 2019 and the Quality Manager of Belching Beaver from 2019 - 2022. He also taught a brewing course at UCSD. NOTE TRANSCRIPTION BEGIN 00:00:00.220 --> 00:00:06.264 And that, and send that to you later. So. Okay. Well, Rick, if you will start by introducing yourself and what you do now. 00:00:06.264 --> 00:00:20.065 Oh, okay. Um, yeah. My name is Rick Blankemeier. I am a, right now I'm the quality, one of the quality engineers at a place called Hydronautics, which makes reverse osmosis filtration membranes. 00:00:20.065 --> 00:00:22.925 Ah, So you're still kind of in consumable beverages in a way. 00:00:22.925 --> 00:00:25.675 A little bit, yeah. In like the water side of things, 00:00:25.675 --> 00:00:25.684 Uhhuh. 00:00:25.684 --> 00:00:53.195 Like we make desalination elements. And, stuff for wastewater treatment and, uh, dairy processing. That's like one of our big things we do is make elements to separate the curds and the whey in cheese making. So, but we do sell elements to breweries too. And, like Belching Beaver, I know buys them and Stone does for all their reclamation operations that they have there still. So, yeah we're pretty happy about that. 00:00:53.195 --> 00:01:01.244 Yeah. So are they any of them using your systems for the water that they're using to brew with? Or is it more for their reclamation? 00:01:01.244 --> 00:01:30.000 Uh. Both. Yeah. So we have different elements that, you know, perform differently. The--one of our elements is definitely better for just--brackish--we call it brackish solutions. It's basically filtering city water or even just like slightly heavier salt water. But then we have desal stuff, which they don't use, but then we also have wastewater reclamation elements that are more specialized for that. And like high pH environments. 00:01:30.000 --> 00:01:37.045 And certainly something that we need around here. With our abbreviated waters supplies, which, you know, yeah. I've grown up with. 00:01:37.045 --> 00:01:53.114 Actually most of our clients are customers are in the Middle East and India. Actually. It's like, where a lot of it's being used. We actually sell the desal elements to the Gaza Strip's desal plant for drinking water for all the Gaza folks there. So-- 00:01:53.114 --> 00:01:56.305 And there's probably a lot of that that's been blown up and ruined and-- 00:01:56.305 --> 00:02:06.444 Yeah. Well, they try not to target infrastructure like that Because it also feeds drinking water into other parts of Israel too. So, I think it'll, yeah-- 00:02:06.444 --> 00:02:09.693 Yeah. So there's some self self concern going on there. 00:02:09.693 --> 00:02:10.638 A little bit. 00:02:10.638 --> 00:02:10.875 Oh, man. 00:02:10.875 --> 00:02:12.884 Yeah. It's a pretty bad situation over there. 00:02:12.884 --> 00:02:15.568 Well, but that certainly is, is keeping you busy. 00:02:15.568 --> 00:02:16.104 Yeah, no, absolutely. 00:02:16.104 --> 00:02:19.895 So anyway, well, we'll--we're gonna start delving into your past. 00:02:19.895 --> 00:02:19.905 Okay. 00:02:19.905 --> 00:02:26.432 And of course, focusing on the brewing industry. But first, where are you from and what's your educational process or path been? 00:02:26.432 --> 00:04:05.625 Oh, okay. Yeah. Um, so I, my, both my parents were in the military, so we moved around a fair amount, but when I was younger, if I was gonna say like where I'm from, it'd be Colorado. And we settled down in Aurora when my parents were stationed there, and then they retired. Yeah, so we--I stayed there from basically ages, uh, six until we moved out here for work. But, uh, they--my education path's pretty similar, but I got in, I went to the University of Colorado at Boulder, and I did a combination master's, uh, a bachelor's/master's degree in chemical engineering with an emphasis on bioengineering. So I did a lot of, uh, actually it was specialized in tissue engineering. And then once I graduated, decided not to do anything with that and went into natural gas. Um, and so I did a natural gas plant and worked, you know, to set up a process for turning natural gas into hydrogen for fuel cell cars. And also for other hydrogen needs that a lot of other, you know, applications in the petrochemical business. So we'd sell hydrogen to other plants for that. And then, uh, I hated it. And so, my wife and I, well, my girlfriend at the time, now my wife, got me a homebrew kit and, uh, when I was kind of miserable and really enjoyed that. So I found a job out here, and that's when we moved out here in April of 2010. To work at Stone. And I started as a brewer and worked my way up to the quality manager there. 00:04:05.625 --> 00:04:09.844 Do you think it was advantageous to work as a brewer before you went into quality management? 00:04:09.844 --> 00:04:51.944 I think so. Yeah. Um, brewers, at least when I worked with them, I'm not sure if that's the same now, but they definitely respected you more if you worked on the floor. They called the office people, carpet walkers, a lot. And, uh, which they're--a lot of 'em are very necessary for the operation of business. But in terms of the amount of respect, they definitely respected anyone who was, you know, worked on the floor at least, and a recent amount of time, so like, and plus I had to be on the floor a lot, you know to help out with certain things. And, you know, I still enjoyed brewing, so I helped out with brewing a fair amount too. During that time. 00:04:51.944 --> 00:04:57.754 So going back to your home brewing, do you remember the first beer that you brewed? 00:04:57.754 --> 00:06:24.605 I think it was a red ale. It was just a, it was a, just a kit that came with, I think, their home brew kit that my wife got me. And so I brewed that up and kind of got hooked on that. I do remember, it was really funny though because like we just moved in together--this is in Colorado, and I needed shoulder surgery because we went on a rafting trip and my--I was like, try, I got--our boat got turned over in the rapids, and then I tried to swim for it and my arm, like, came out of its socket. So then I had to, I know it was pretty--and it was one of those things where it, uh, tore a labrum, so it was kind of loosey-goosey. So if I like stretched too much on it, it would just like pop out. And I was like, ah! So I eventually got that repaired. And so, my wife kind of helped me with my convalescence with that. But right before I got into surgery, I brewed a beer and put it in the closet. And it just went crazy and kind of, I think over pitched yeast on it, and it kind of just put like, all the clothes in there got like sprayed with yeasty beer, and then she's like, yeah--I was like recovering from soldier shoulder surgery. And she was like, "you clean this up now." So anyways, we had--we had a little rocky start to the home brewing thing, but she eventually-- 00:06:24.605 --> 00:06:26.086 Well, she stuck with you-- 00:06:26.086 --> 00:06:26.721 She did! 00:06:26.721 --> 00:06:27.770 You know, you learn not to over pitch your yeast. 00:06:27.770 --> 00:06:30.996 She got involved in the brewing industry too, so-- 00:06:30.996 --> 00:06:31.722 Oh, really? 00:06:31.722 --> 00:07:10.964 After that, and she was, uh, she was a tour guide at Stone for a bit and then she was the--basically the admin assistant for the brewing department for a few years. And then she left there to go work at Lost Abbey for a bit at the Confessional and, uh, what's it called? The--Cardiff. And was a bartender there for a number of years and really enjoyed it. So she's--she and I are both out of beer now. She's working as a dev test for medical device company in Carlsbad. So. I know. It's like, well, we're actually earning money now, that's crazy. 00:07:10.964 --> 00:07:18.132 Yeah. Well, yeah, you kind of touched on a--on a pretty common theme and you know, you do it for the passion. You do not do it for the income. 00:07:18.132 --> 00:07:19.725 No, no, no. 00:07:19.725 --> 00:07:35.754 You know, you're--I'm--we're watching all these breweries right now closing, and it's this, and, so many of 'em gone up for sale and nobody's buying 'em because they just, you know, they're, "yeah, I'm gonna pour all this money in and not make any, so, you know, can't do that right now. It's just not feasible." 00:07:35.754 --> 00:08:15.000 Yeah. I mean, I feel like probably from like 20--you know, 2006 to about 2018 or so, there was like this, I don't know, I feel like it was more of like a gold rush mentality. I'm sure you have better perspective on it than I do, but being in the industry, it felt like people were just getting into it and thinking that either they would make a pretty decent living on doing it, and they were homebrewers or whatnot, or they were trying to strike it rich somehow and it was felt like that, you know, if you got into this niche and did well, you can make a bunch of money at beer. And I don't think until it's like economies of scale bigger, you don't really make a lot of money with that. 00:08:15.000 --> 00:08:48.004 Yeah. You don't. Yeah. I mean, the margin is way too small on your individual glass or can of beer to be making a fortune until you go, like you say, the economies of scale. But, uh, that's something that a lot of people went into because they were making beer and all their friends--they had a passion for it. Their friends told them they were making great beer, you really ought to open up a brewery I'll put some money behind you and yet nobody really had a true business plan or an understanding, or especially when 2020 came around an allowance for some kind of crisis. 00:08:48.004 --> 00:09:27.065 Right! Yeah. Like a kind of a, you know, the emergency funds or like a plan for anything like that happening. Yeah. It was, um, I mean, that was how I actually wanted to get into beer in the first place, was that I wanted to like work at a brewery, so I knew what it was like. So, you know, when I asked, you know, friends, family, and investors for, you know, starting my own brewery one day, that I know what I'm talking about. And like, what I was expecting. And then of course, like after the years went on, I was like, I am, there's no way in hell I'm opening a brewery. There's so much work and there's so much capital in terms of all the stainless you have to buy and-- 00:09:27.065 --> 00:09:53.284 The hours you have to put in the headaches. I mean, the amount of legislation and just reporting and--oh yeah. My head swims when I look at all that stuff and just go, you know, and if you go into it because it's an emotional passion, be because it's creative. That is exactly the sort of thing that you don't do, don't excel at, hate, you know, things like that. But you were wise. You got into it and you saw what was going on and you said, oh, wait a minute. 00:09:53.284 --> 00:10:18.835 Yeah. I mean, it was fun and I really enjoyed, and I learned a lot and, you know, did a lot of work, especially on the quality side and learned a lot about what breweries should be doing in terms of quality assurance, quality control, and that I just wasn't seeing a lot of it. And the breweries that succeeded ultimately, like, had really good marketing and really good beer. I mean, that's essentially what it boiled down to. 00:10:18.835 --> 00:10:52.335 Well, and the good beer goes back to the quality control because there are a lot of the smaller breweries that don't really have the capacity to do really thorough quality control. They're doing the best they can, but it shows when the beer, you know, you've got this one beer that's one of maybe your staple beers that you've always got on tap, but it changes from brew cycle to brew cycle, which part of that is the ingredients change, but your quality control is where it's supposed to step in and say, "oh, wait a minute, this isn't what people are going to expect, and what do we do to fix it?" 00:10:52.335 --> 00:11:34.485 Right. Yeah. And that was kind of--and oh, I was the sort of defacto, being at Stone, and then later at Modern Times a little bit and--but also at Belching Beaver--at Stone, I was definitely like, I felt like the quality control person for all the breweries in the area because they would come, it's like, "Hey, Rick, there's this issue. What should I do?" And I'm like, well, you know, sometimes I'd be like, oh yeah, I'll maybe do this and this and see if it works and they're like, "Oh, it worked really good!" "Thanks Rick!" Uh, but then there were other times where I'm like, uh, dump it. I'm sorry, dude. There's not much you can do without that. Yeah. It's, uh, that's kind of SOL. I just, I would not serve that in any sense or form to you know, a customer. 00:11:34.485 --> 00:11:47.575 Yeah. I mean, and that's hard news for somebody, but really you're not doing in favors to say, hey, go ahead and try this and see if you can resurrect it when you just know is not gonna work. That's just, you know, that's not the San Diego spirit-- 00:11:47.575 --> 00:11:47.585 No. 00:11:47.585 --> 00:12:17.105 --San Diego. Everybody's been so collaborative with each other. That's one of the things, when we first started looking at founding the Brewchive®, I started talking to some brewers and they all said, oh, you need to talk to so and so, and you need to talk to so and so. And giving me all these names, of course, of people who I didn't know but it was just like, people really like each other. I would've thought in an industry where you're all trying to cover the same consumer base you'd be at each other's throats and that's not what San Diego does. Very different. 00:12:17.105 --> 00:13:22.085 No. And that collaborative spirit, I feel like is what really elevated a lot of other breweries and even with like collaborations and everything, it seems like that, it's like definitely an exchanging of information, but also just like better practices too. Felt like the breweries, like I know for sure that I went to other breweries, not even in San Diego, but other places and, you know, like Chicago or down south in like Atlanta and all that. And I saw see things, and I was like, oh, this is a really brilliant way of doing this. Oh, I'm definitely, you know, as our--after Mitch left Stone, Joel Grosser was the kind of brewmaster there, and he'd always say like, yeah, if you see like something at another brewery that was like, better practices, even if it's like just like safety related, or better cleanliness or whatever? Yeah. Steal that, steal with pride. He used to say that, and I was like, and he came from Anheuser-Busch, so I'm not sure--(laughter)--I'm not sure if that means anything, but I was like, yeah, steal with pride! 00:13:22.085 --> 00:13:24.004 Yeah. I like that saying. 00:13:24.004 --> 00:13:48.683 But, I mean it was about like, more about like seeing better ways of organizing things, cleaning things. Safety related, which I feel like is like every brewery would be like, yeah, no. like we understood that like a rising tide lifts all boats and everything. And we know that if a brewery was really bad, that would look--people, the average consumer, at least for the most part, we feel like doesn't really, like they lump all the craft beer in one, in like one bucket. 00:13:48.683 --> 00:13:50.485 Yeah. If one's bad, they're all gonna be bad. 00:13:50.485 --> 00:13:51.284 Yeah so that's-- 00:13:51.284 --> 00:13:51.524 That's not the way. 00:13:51.524 --> 00:14:24.000 So that's what we, I think we're trying to avoid and that's why I helped out so many other breweries with their quality control issues, was that, you know, (we) were at another company. They were like, oh, they're having quality control issues, good. So we're good. But then, yeah, I was actually encouraged at places like Stone and Belching Beaver to help out some other breweries with some of their issues as long as it didn't take away from my duties. But if it's like a phone call and be like, yeah, do this, do this, this, this, hang up, it's fine. And they didn't feel like it was like violating an NDA or anything along those lines. 00:14:24.000 --> 00:14:42.325 Right. Did you find much opportunity with all your, with your working to go visit other breweries? That seems to be a real constant around San Diego is a lot of the brewers, front of house, back of house, whoever they go and they drink at other breweries as well, you know. It's not like, oh, I gotta spend all my money at my own brewery. I'm gonna go visit everybody else's and find stuff I like. 00:14:42.325 --> 00:15:19.485 Well I feel like it was actually the opposite, is that we didn't wanna spend any of our money at our own brewery because they weren't paying us enough, and then we'd give them back our money. So, yeah. I mean, me personally, I would always drink other people's beer. I would only like bring, you know, the free beer I'd get at Stone, just because I'm like, here, have some beer from Stone. And it was always polite whenever you went to other breweries is to bring gifts of your own beer and everything there. And then they would also in turn, give you free beer and like a tour of the place. And you get to see everything and that was, kind of that it was like a cultural exchange, it felt like. 00:15:19.485 --> 00:15:41.884 And you never know, you might wind up working with those people at some point too because there's so much cross pollination and job jumping for whatever reason within the local breweries. But then again, being collaborative and getting along with people, leaves those doors open where if you've always talked bad about another brewery, well, they're never gonna hire you if you did need a job somewhere else. You know, that's just not gonna happen. 00:15:41.884 --> 00:16:42.215 Although I have to have a confession that I did talk badly about Modern Times when, um, because Jacob McKean worked at Stone. And, I just, I--full like, you know, full confession. I was not, I did not enjoy him as a person in the very brief instances we worked, because he was on the marketing side, I was on the brewing side, but then he came in and did like, you know, some videos of like, me working the lab you know, the marketing stuff and he's like, you still write all this down? Like, why don't you use like spreadsheets and everything? I'm like, well, I do. I double enter. So then if I lose one or the other, like if you know, the shared drive fails, then at least I have like the paper copy of it because this is all important stuff in terms of quality control. If I can't look back and see like, oh yeah, this had this bacteria in it then, and then something happens, or, you know, it gets in a fire or lose all the saved data, then I don't have that reference to come back to. 00:16:42.215 --> 00:16:44.187 Or if you're walking around with a laptop and beer gets spilled in it. 00:16:44.187 --> 00:16:54.235 Which happens a lot. Yeah. So, I don't know. I just, I wasn't a fan of him. But then later on, I, uh, you know, when I applied for the job, I was like, oh, okay. I think he's kind of gotten a little bit less snooty. A little bit. 00:16:54.235 --> 00:17:10.755 Well, you know, and you know, when it's put to you in a certain way, sometimes your hackles just raise. I mean, it's like you're attacking the way I do things. And it works for me. So, you know, great. If it doesn't work for you, fine. But, so yeah. First impression sometimes. 00:17:10.755 --> 00:17:20.884 Yeah, I know. But in general though, I enjoyed the Modern Times beers. When the opportunity for a director brewing operations position opened up, that's where I went to it. 00:17:20.884 --> 00:17:25.164 Because that was, that would be a step up from where you were at Stone at the point. Right? 00:17:25.164 --> 00:17:58.865 Yeah. And I didn't really have a good--once I got to be Quality Manager, they kept putting people above me from outside from, usually from Anheuser-Busch. And, I was like, well, I don't really have a good career path. And even my boss at the time was like, when I put in my notice, he's like, "yeah, you know, it's, I don't see--I understand you don't really have like a path for growth here anymore." I'm like, yeah. 'cause you got, you've got where I wanted to go. But anyways. But after that, that's where I went to Modern Times for a little bit. It was only there for about two years before I went to Belching Beaver. 00:17:58.865 --> 00:18:08.345 So well before we leave Stone and jump to Modern Times and your experience there, of course, you know, you with Robbie Chandler--now, who is Robbie? 00:18:08.345 --> 00:19:06.983 So Robbie was the warehouse lead at Stone. He was the kind of the--he was the forklift jockey, the guy unloading the trucks. I think eventually became the warehouse supervisor there. But, you know, he was the guy, just big personality and just a bear of a man, big old beard and everything, and he and I just really got along well together. The funny thing was--is that when they announced that if you wanted to be part of the Spotlight competition you pair off with, you know, whoever you wanted to do it with. And so it came down to it. I was like, I signed up for it and then I was like, who do I want to brew with me? Oh, Robbie said he wanted to brew with me. And so I was like, Hey, Robbie, you want to come? He's like, oh, yeah, no, I'll brew with you. And I didn't realize that he had another partner that was already set up, so he just totally like, ditched that, that group, and then came over to my side and people were angry. It's like, I didn't, I didn't know. I just asked him. 00:19:06.983 --> 00:19:08.684 Yeah, yeah. You didn't poach him! 00:19:08.684 --> 00:19:15.085 I know I didn't, I had no idea. He didn't even tell me that. He was like, no, I'm with you on this one. So. 00:19:15.085 --> 00:19:22.384 Well. If he had been talking to you about brewing with you and that, that was the opportunity, I can kind of see why, but yeah, I can see feelings being being maybe a little bit hurt there too. 00:19:22.384 --> 00:19:34.525 And I mean, and bless Robbie, he's got such a good personality and such a, he was very jovial. He just didn't know as much about the beer brewing process as I did. So, you know, I basically-- 00:19:34.525 --> 00:19:36.204 He, he had not been home brewing then? 00:19:36.204 --> 00:19:52.434 He did a little bit of home brewing, but it wasn't like when we were coming up with a recipe, you know, I was just like, Hey, just feel free to jump in if you want, change anything. But I was thinking like, let's do something different, something kind of off the wall, at least-- 00:19:52.434 --> 00:19:53.674 Very Stone that way. 00:19:53.674 --> 00:20:17.404 Yeah. And let's do a black rye kölsch. And he is like, yeah, that sounds good. I'm like, no notes or anything? He's like, no, let's just do it. And I was like, okay. All right. So I guess we're doing a black rye kölsch. Sure. And we spent most of the other time talking about what we'd name it, and we were both fans of SNL and the sprockets skit that Mike Myers was on when he was on SNL. 00:20:17.404 --> 00:20:18.525 Boy, I don't even remember that one. 00:20:18.525 --> 00:20:23.684 Uh, it was like, um, the German ones. He's like, "Velcome to Shprockets, My name is Dieter," you know. 00:20:23.684 --> 00:20:24.674 Oh, okay. The Dieters. 00:20:24.674 --> 00:20:44.884 Yeah. The, yeah. And he is like, yeah, "Vould you like to touch my monkey?" You know, stuff like that. And I guess that's what with my German last name, he (was) always like, um, he's like, no, Rick, I do not to touch your monkey. But anyways, we were all goofing around and kind of riffing off each other and doing these silly little bits, but that's what we wanted to call it Sprocketbier. 00:20:44.884 --> 00:21:07.065 Okay. Okay. Well then that explains the name. I'll have to go back. And probably on YouTube there's some of those old, and rewatch those 'cause, it's been, it's been so, so long. So when you were designing that beer, did you have test batches that you made? How much time did you have to prepare for the competition and it-- 00:21:07.065 --> 00:21:21.204 We made one test batch before we brewed the kind of scaled up one on the small system at Stone. So I did, you know, we did that at Robbie's house 'cause he had a better house for that, to kind of brew on there. So we just did once. And-- 00:21:21.204 --> 00:21:24.355 Your wife probably wasn't real happy about you maybe having beer in the closet again. 00:21:24.355 --> 00:22:22.025 Well, she, uh, she was fine with it after that. We'd have better areas to store things at that point. But, yeah. But we brewed one batch of it, and it came out pretty well. We made--I made some adjustments to the amount of Carafa malt, which is like, that de-bittered black malt. We'd add to it. But after that, we just kind of scaled it up to the small system and brewed it. And yeah. It was Robbie and I kind of on there with the--under the supervision of Steve Gonzalez, who was the small batch manager. I think he still is at Stone, at this point. But, uh, yeah, no, we brewed that. And really, I was hoping to do well, like come in like the top three, but I really didn't expect to win on that. Well 'cause everyone else was like doing IPAs, like fun or other kinds of like, fun kind of Belgian-style beers. And I wasn't really expecting to actually do anything too revolutionary with it. 00:22:22.025 --> 00:22:23.724 Who were the judges, do you know? 00:22:23.724 --> 00:22:27.904 Yeah, it was Greg, Steve and Mitch. Yeah. So. 00:22:27.904 --> 00:22:28.859 The highest level. 00:22:28.859 --> 00:22:29.815 Highest level. Yeah. It was-- 00:22:29.815 --> 00:22:32.914 There was nobody to go to if you wanted to contest the results. 00:22:32.914 --> 00:23:54.924 Well, I mean the whole concept of the Spotlight series came about from sort of the amount of unhappiness of the brewers of not having ways of being creative. So, I think it was in 2013 or 2012 or 2013, they did like the first employee survey. And, they did like a kind of a presentation on that and for everyone, and kind of understood that like there was a lot of unhappy people working at Stone at the time . And, the brewers more specifically were very unhappy with the lack of creative control that they had, which is, I mean, looking back at it, I'm like, it's, you know--it wasn't necessary. I don't know, like it was, we had a lot of really talented brewers. Very, you know, very talented brewers. And I think that they thought working at Stone that they'd get a chance to do a lot more of the creative stuff. And then they did like the creative casks thing where they would like pull beer off into a cask, do cask conditioning and add different ingredients to the base of our core lineup of beers. And that was fun. But then they also wanted to make something that could potentially do well for the company in a national release. And that's where the Spotlight series kind of came in. 00:23:54.924 --> 00:24:06.055 Yeah. There's that tension between personal creativity, what's gonna be marketable, and how many people wanna participate, and how sustainable a program like that actually is. 00:24:06.055 --> 00:24:16.325 Right. And I think that, you know, I'm sure if they reflected on it, they would've gone with a much smaller batch, and-- 00:24:16.325 --> 00:24:17.884 Well, how big was the batch? 00:24:17.884 --> 00:24:41.590 Um, so, I think it was three fermenters for it, which is pretty good for nationwide release at the time, based on the distribution network. So that was, and each batch was about 350 barrels after filtration. So 350, so 700 and about just about a thousand. 00:24:41.590 --> 00:24:42.117 Yeah, Over thousand barrels or more. 00:24:42.117 --> 00:24:44.799 Yeah. And so, yeah, they, that's what they did. Of course-- 00:24:44.799 --> 00:24:45.581 That's big. 00:24:45.581 --> 00:25:24.355 Next year was only two fermenters, and then the year after that was only one fermenter as far as from what I remember. But they wanted to, I think, to keep doing a little bit of that in case like something, you know, like a hit happened. Ballast Point, that was the reference of it 'cause Ballast Point had their Homebrew Mart. And they would brew, you know, a few beers and I mean, obviously that's where Sculpin came from. That's where some of their other hits, uh, Indra Kunindra. That weird curry beer that they made that actually did pretty well came from that system. So Stone wanted something similar, I think as like a sort of incubator for interesting, you know, a potential beer that could do well for them. 00:25:24.355 --> 00:25:50.674 Yeah. 'cause I'm thinking, I'm not clear on the date on this, but the American Homebrew Association competition, that Stone sponsored, and then they would take the winning beer and, you know, it's like Chris Banker Xocoveza. Um, Ken, now his name escapes me right this minute. I can see his face in my head! But, you know, uh, Ken did the, um, he always wears Hawaiian shirts, big guy with a beard. 00:25:50.674 --> 00:25:51.815 Oh! Um-- 00:25:51.815 --> 00:25:53.743 I'm just blanking on his name and-- 00:25:53.743 --> 00:25:56.375 Yeah. The coconut porter? 00:25:56.375 --> 00:25:58.265 Yeah. So he did that. And, uh-- 00:25:58.265 --> 00:25:59.835 Yeah, I know you exactly what you're talking about. 00:25:59.835 --> 00:26:06.334 Yeah. And so Mo-J's come out of that, you know, so there've been beers that have come out and like Xocoveza now is a staple. 00:26:06.334 --> 00:26:06.875 It is. Yeah. 00:26:06.875 --> 00:26:16.704 I mean, that really, that went over very well. But I'm not sure when those beers started as opposed to the Spotlight series. 00:26:16.704 --> 00:26:41.944 Yeah. So, the Homebrewer competition stuff was at the same time. I mean, I started in 2010 and we did the first, I think the first of the Homebrew was Ken's beer. And that was the year before, I think in 2009. And then we did all those collaboration series as well. with like Jolly Pumpkin and Firestone and all those other ones. So-- 00:26:41.944 --> 00:26:41.954 Yeah, Dogfish Head-- 00:26:41.954 --> 00:26:43.243 There was always these-- 00:26:43.243 --> 00:26:47.484 There was, I think, was it Dogfish Head, Stone and, you know-- 00:26:47.484 --> 00:26:48.412 Victory. 00:26:48.412 --> 00:26:51.000 They would do like a triangle--Victory. They would do triangle along the, along the bottle. 00:26:51.000 --> 00:26:54.145 That was the Saison du BUFF. 00:26:54.145 --> 00:27:06.724 Each year the position of the breweries would switch around. I mean, 'cause I've got a lot of those bottles from Greg and going, what's the difference between these two bottles? Oh, wait a minute. Stone's on the top now Dogfish Head's at the top now at the apex. 00:27:06.724 --> 00:27:11.164 Yeah. Saison du BUFF. That was kind of one of Greg's fun collaborations with-- 00:27:11.164 --> 00:27:13.365 Yeah. Then the wOOtstout. 00:27:13.365 --> 00:27:33.365 wOOtstout. That was fun. I got to meet Wil Wheaton because he was a homebrew nerd at the time. He's now sober. But, he came in in the lab and was like nerding out. And I told him, and he actually brought some of his homebrew. And then I ran it through our alkalizer, which measures alcohol content so I could tell him what his alcohol and everything was. 00:27:33.365 --> 00:27:33.993 Oh, very good! 00:27:33.993 --> 00:27:35.483 Yeah. It was a lot of fun. 00:27:35.483 --> 00:27:40.085 Yeah, I didn't understand how Wil Wheaton had gotten into that, but, you know, if he homebrewed, then yeah. That would-- 00:27:40.085 --> 00:27:46.285 Yeah. I think it was he homebrewed and kind of, you know, I think probably got approached by Greg or something like that to make-- 00:27:46.285 --> 00:27:47.000 Or he approached Greg at a festival who knows. 00:27:47.000 --> 00:28:21.325 Or something. I forgot what it was, but yeah. Yeah. So that was, that was a--that was a real fun part of the process. Like that was what kind of kept me going on, was meeting these really cool people, not only from like Wil Wheaton, all them, but from other breweries as well. On these collaborations, kind of like, just talking shop about how they did things differently, how we did things differently. You know, I was--I've always been kind of that person that wants to expand my horizons or best practices. I'm like, oh yeah, that makes total sense! Why aren't we doing that? You know? 00:28:21.325 --> 00:28:23.464 Yeah. Steal with pride! 00:28:23.464 --> 00:28:24.891 Exactly. Yeah. Exactly. 00:28:24.891 --> 00:28:32.460 But yeah. Yeah. I mean, people should always be learning in my book, but, oh, yeah--Uh, so, Spröcketbier won first-- 00:28:32.460 --> 00:28:34.983 Yeah. It did, 00:28:34.983 --> 00:28:44.355 And then you brewed over a thousand barrels of it. And, you know, that's a lot of gallons of beer. So, you need to promote that! 00:28:44.355 --> 00:29:16.884 Well, yeah. And I, and that was, uh, there was--actually you can look on YouTube. We actually did some little videos. At least the marketing team did. Tyler Graham was the I think, head--no, I don't think he was head of marketing, but he was kind of the head videographer and creative presence there. He did a really good job with us. Actually, one of the fun things that we ended up doing was actually being very involved with the making of the label. 00:29:16.884 --> 00:29:19.365 I was gonna ask, how was the label designed? 00:29:19.365 --> 00:29:43.404 Yeah, actually, I'll show you. It was, um, for the--so the Monarose, who was actually a wife of one of the brewers came in and we wanted to do like, homages to the other brewers there. So we had this whole entire like, side of the label here. And all these have like little, I guess homages or-- 00:29:43.404 --> 00:29:44.454 References of some sort-- 00:29:44.454 --> 00:29:45.714 References to people who worked at Stone. 00:29:45.714 --> 00:29:49.484 Yeah 'cause there's a rooster. There's a couple of profiles. Well. 00:29:49.484 --> 00:29:50.994 Yeah. Well, that's us. Yeah. 00:29:50.994 --> 00:29:53.404 Okay. Because I was gonna, I'm not quite sure who that-- 00:29:53.404 --> 00:29:55.065 That's Robbie. That's, that's me. 00:29:55.065 --> 00:29:55.505 Okay. 00:29:55.505 --> 00:29:56.565 And then, so. 00:29:56.565 --> 00:29:59.845 Powell, and it looks like a little space--spaceman helmet or something? 00:29:59.845 --> 00:30:27.000 So one of the brewers we had, his name was, well, his nickname was Rooster and he's actually brewing down in Mexico right now. But he would just, like, we called him Rooster because he would just be like, "what's up Rooster?" And like, and he would just caw at us. So we wanted to have Rooster there. One of the other brewers, I don't know, we almost considered him kind of like our mascot 'cause he really--I love the guy. Robskie 00:30:27.000 --> 00:30:28.404 That's the letter bit. 00:30:28.404 --> 00:30:28.785 Yeah. 00:30:28.785 --> 00:30:29.317 The "S." 00:30:29.317 --> 00:30:39.657 He'd always just like, like a finger up and be like, "Hey, money, how's it going money?" And he had like a higher-pitch voice. And so we would--so that's a reference to him. And then-- 00:30:39.657 --> 00:30:41.745 Pow is? 00:30:41.745 --> 00:31:17.164 Is for, oh gosh, I'm so sorry. I'm, uh, it's Cecil. Cecil. He's still there. He just, he was just like, pow! Because he'd always like make it like he's gonna, you know, punch you in the dick. And so he, that's where we got that from. And then this is a reference to Steve Via, who was another brewer there. And we used to draw these, like, he used to draw these stupid little faces, 'cause that's what he kinda looked like. And he'd draw these stupid little faces called, we called 'em Steve Heads, on like the whiteboards everywhere. 00:31:17.164 --> 00:31:19.005 Steve was here. 00:31:19.005 --> 00:31:28.525 Yeah. And then, we had a little tribute to the brewer that, uh, Matt, who lost his life at Stone on the forklift accident. 00:31:28.525 --> 00:31:30.194 Oh yeah. That's the hand with the finger pointing up. 00:31:30.194 --> 00:32:05.285 Yeah. With that, with the same tattoo that we, a bunch of us ended up getting on the finger right there. Because he, it was kind of a jab at him too in a playful way, is that he recently got a--he was very religious and had some Bible quotes tattooed on his bicep. But he was like, he over-ellipseed. And we'd make him fun of him for that. It's like, that's permanent, you know, on there? So then, but that's what we all ended up getting. 'cause he, instead of just doing the dot, dot dot, he'd do dot space, dot dot and so that's what we ended up doing for that. 00:32:05.285 --> 00:32:08.515 Well that's really, really sweet that he's memorialized there. 00:32:08.515 --> 00:32:50.525 Well, and then the burning roses was actually his submission. He actually ended up being able to, um, we, oh--so Chris Ketchum down at Liberty Station, he wasn't able to brew it 'cause he passed away before he was able to brew it on the system. But they made a bigger batch of this and like another couple, like three fermenters full to honor Matt Courtright for that. So that was actually his submission for the Spotlight series. And so he and I--I think it was Jason was his brewing partner on there, but yeah. So they brewed this and it was, it's super tasty. It's really good stuff. 00:32:50.525 --> 00:33:01.954 No, and that's very, very touching because I knew somebody had lost their life on the work floor, but hadn't really delved into who it was or what had happened or anything. 00:33:01.954 --> 00:34:20.525 Yeah, it was, you know, it was that--it was 2013 and it was that time at Stone where we were growing really rapidly and there was where the bottling line used to be, they moved that down to the new packaging hall that was just built. And then they set up a--it was just an empty area there. So it wasn't really, people didn't really forklift around that area very often. So they weren't really aware of where the pillars were. The support pillars. Because there was equipment in the way during that time, but it was a good, convenient storage area until we actually ended up filling it up more with fer--more fermenters. And he wasn't-- you know, looking back on it, at the time it felt like it was a result of Stone growing too fast, not caring about the employees, et cetera, et cetera. But really looking back on it, it was a lot of unfortunately bad decisions made by Matt. He wasn't wearing a seatbelt. There were some drug use implications. I'm not exactly sure if that was the case or not, but I mean, regardless of what he was doing, it was super tragic and he ended up, pop--you know, transporting a chemical drum, turned too fast with his forks up, which is still a bad idea. 00:34:20.525 --> 00:34:22.405 Oh, that's gonna throw your balance off. Yeah. 00:34:22.405 --> 00:35:33.764 He hit the pillar, tumbled over. He tried to jump out. That was also a no-no. So there, like, there was a series of mistakes that happened during that point that if he would've done one of those things, it would've, at least he might--he would've gotten hurt but he wouldn't have died. And, so it was really unfortunate, but we all were devastated. There was so much good talent there that ended up leaving over the next year and a half pretty quickly. I mean, that was other reason why the Spotlight series was kind of, you know, I think it was gonna dwindle down pretty quick because there was just a lack of involvement there. But I mean, we, the brewers that were involved in the Spotlight series, one was Hollie (Stephenson), she ended up being the brewmaster at the new Guinness facility in Maryland. Left to do that. Chris Baker, he ended up being the brewmaster at Mother Earth. Casey (Harris), he's now the co-founder and brewmaster at Topa Topa up in Ventura area. I mean, there was so many really awesome brewers that went on to do better at the brewing industry and just great things. Yeah. And it was just hard to lose all those folks. But losing somebody like that at work, I mean, that's-- 00:35:33.764 --> 00:35:34.795 That's very hard. 00:35:34.795 --> 00:36:02.164 Yeah. It's it at like Modern Times and, uh, Belching Beaver, after I left to work for those places, I always harped on safety as a huge thing because I saw what it did. When you, you know, someone gets seriously hurt or loses their life at the place, it just destroys morale. And I mean, really from some of the people that I still talk to at Stone, it really didn't recover until very recently. And that was only because I think Sapporo bought them and kind of changed-- 00:36:02.164 --> 00:36:06.204 There was much going on. It's kind of like, you know, you--you're looking forward. 00:36:06.204 --> 00:36:07.364 Yeah, exactly. Yeah. 00:36:07.364 --> 00:36:13.222 Yeah. But you still wanna remember Matt. That's, that's just very, very important. But yeah. 00:36:13.222 --> 00:36:14.110 Yeah! 00:36:14.110 --> 00:36:25.025 That's Wow. That, yeah, people don't think about what goes on behind the taps. You know, that back of house stuff, the brewery operations are--things can happen. 00:36:25.025 --> 00:36:40.275 Oh yeah. No, it's dangerous back there, especially in big operations. That's why it costs so much to run a big brewery, is the automation that needs to get involved with that. Because you can't do all this just with the, your, you know, strength of your back in terms of labor. You gotta, you know-- 00:36:40.275 --> 00:37:23.715 Well, I have said, because I helped brew the last batch at Chuckalek with Sam (Samantha) Olson. It was a Pink Boots blend, and I'm a "pink booter," so I went out to help Sam and of course it was horribly hot that day and their little tiny operation. And I was going, it's hot, it's heavy, it's sticky, it's awful. I--this is a young person's job. My toes are near flame, I don't like this. But at least you know it, again, it gave me that view into the brewing process. So I had more appreciation for what brewers actually do. But I went, this is definitely a young person's occupation. And not forever because boy, your back is gonna give out eventually. I don't care how much automation you have to help you, there's still a lot that is just simply manual labor. 00:37:23.715 --> 00:38:20.704 Yeah. I mean, I--actually it was interesting. My wife is now working in the medical device industry. But one of the--she actually got to observe a surgery because her company does back surgery equipment and like procedural stuff and everything. And one of the people that was there was someone who worked in the warehouse most of their life at Wyeast who you know, they make the yeast that a whole bunch of breweries use and everything. And yeah it's just his spine was messed up from all the work that he was doing, from that. And I've just seen, so like the--how this amount of manual labor really does wear someone down. You can see somebody, or like, wow, that person has to be like 50 years-old and ends up they're like just coming out of their thirties. You're just like, ooh. That's a lot. That's why I was glad to where I was kind of doing stuff in the lab most of the time. If I wasn't jockeying a desk. So, yeah. 00:38:20.704 --> 00:38:39.105 Now, before I asked you a qu--I need to make a note to myself here about, uh, hopefully that word will remind me what I want to ask you, but I still wanna ask, because you said that after the beer was bottled, you've explained the labeling. You went on a promotional tour. 00:38:39.105 --> 00:39:53.344 Yes. Yeah. That was the real fun part was like over the course of about two months, like we'd go to a location for like a weekend or whatever and then fly back and then do that about three or four times. And, yeah, we went to try to hit all the major hubs. So we did like obviously a promotional thing here. Or at Liberty Station and also at Escondido. Went to Seattle, Atlanta, Cleveland and Philadelphia. From all these places. And so we'd made up with the Air District Sales Manager there, and they would take us where they would want us to, you know, sometimes it was a bottle shop, sometimes there was like a, you know, event happening or whatnot. And that was really super fun. Especially at that time. Because you know, Stone paid for everything, so it was like, okay, it was, you know, making as little as we did at the time, it was nice to go on kind of an all expense, essentially paid tour of these like, you know, places and either have the sales reps or Mitch's credit card kind of pay for everything. So it was--it was a lot of fun. Like Robbie and I got into some really good places, met some really good people and-- 00:39:53.344 --> 00:39:56.525 Did you have to spend a lot of time explaining the beer? 00:39:56.525 --> 00:40:55.954 A little bit. I mean, like, between you and me and the recording, if you tasted a black rye kölsch, and you're familiar with beer styles, you're like, wow, that tastes exactly like a Schwarzbier. It is a Schwarzbier, basically. It's, uh, we wanna make something that's low alcohol, or lower alcohol. I think it was like five point a half percent. Yeah. 5.4%. And so it was something that we could probably drink a lot of during the sales tour and not get too schnockered during that time, and, but yeah, no, we--we did a lot of explaining of the beer. We did, you know, to--we wanted to make it a little bit more unique with using kölsch yeast instead of like a lager yeast. Because I don't thi--at that time, they would've, uh, I think Mitch would've been like, we're using ale yeast for this because it's gonna, we don't want it to sit in a month in, you know, in these tanks. So using the kölsch yeast, that's why I picked kölsch because it turned around much quicker. 00:40:55.954 --> 00:40:57.905 Yeah. Yeah. 00:40:57.905 --> 00:41:13.000 And I like rye. Rye is like one of my favorite grains, so. And I like, kind of like the idea of like using Carafa malt, which was originally designed to use in Schwarzbiers in Germany as a de-bittered black malt so you don't get a lot of the flavor of the malt, of the black malt, but you get the color. 00:41:13.000 --> 00:41:15.945 Right. Okay. 00:41:15.945 --> 00:41:16.644 So, yeah. 00:41:16.644 --> 00:41:18.585 Very interesting. 00:41:18.585 --> 00:41:33.275 Yeah. So we did all that and journeyed around the place and did--we had a, it was a place in Seattle where we did--we chugged boots of this beer. It was like a race and so-- 00:41:33.275 --> 00:41:34.684 Good it was 5.4%! 00:41:34.684 --> 00:42:08.885 Yeah, I know. I was getting kind of, I was definitely getting a little tired of all that after, at the time. But I mean, I wasn't. The traveling part was a lot of fun, especially since they always took the--to their best accounts and their--they were just geeking out that they had brewers there to kind of help like promote it. And people came up and asked us a bunch of really good questions about the process and you know, what--how everything is, how we're doing, you know? And what do you do for all this? How, how does this work on a scaled up process, all the geeky homebrewer questions that come our way. 00:42:08.885 --> 00:42:12.992 Yeah. Well, and it also, you know, it humanizes Stone. I mean-- 00:42:12.992 --> 00:42:13.335 Oh yeah. 00:42:13.335 --> 00:42:35.795 Stone has become such so mythic, you know, with the gargoyle and everything else. That to actually have brewers there and real people there from Stone representing Stone. It's not that big mega monolith that the bigger beer brands are, that you don't know who those people are, and they--they're so distanced from the brewing itself that you don't feel the connection. 00:42:35.795 --> 00:43:00.281 Well, and to kind of expand on that, at the time, Greg was very much the face of Stone. And people--and Greg had a kind of polarizing personality, still does, I think. But when you get to talk to with him one-on-one, he is like a super nice guy. Little bit awkward, you know, on that interpersonal basis, but when you get him in front of a camera or in front of a crowd, he turns into the "arrogant bastard" essentially the, you know--we joked around that it was like the Greg-face effect, back in the early days. 00:43:00.281 --> 00:43:16.125 I've seen a reference somewhere to Greg-face. I don't remember where it was-- 00:43:16.125 --> 00:43:54.195 He just had like a open mouth, like ahhhhhhhhh, and that was like his, you know, he's angry about, you know--was it, he's angry about making sure people have good beer or something like that. I don't know. It was marketing around him and I don't think it really landed as much as he was hoping it would land. But, I think part of the pro--but I think that was part of it was when you got the brewers out there, we're just, you know, normal people making beer and really enjoying it. And I think the crowd and people really enjoyed, like actually seeing that there was actually normal people working there. We're not all just like raging maniacs. 00:43:54.195 --> 00:44:10.605 Well, and that's the whole thing about craft beer is it's, you know, there are people and personalities behind it as opposed to anonymous, everything's automated production, so people who want that human interaction, that human touch or, you know, craft beer is really-- 00:44:10.605 --> 00:45:34.394 Literal blood, sweat, and tears going into this beer. I've seen it. It grossed me out, but I've seen it. No, it's, um--but yeah, no, it was--I think that was a big part and I think that's why like the cask events we did at the Escondido restaurant location and also at Liberty Station, the wOOt Fest. And when we released it during Comic-Con and we would make different casks and different beers with like, celebrities or like the minor ce--like kind of like geeky celebrities. That was fun and people I think really enjoyed seeing the brewers kind of working together with that instead of just being like you're saying against like a faceless monolith of a company, there was actually real people that work in this. You know, the ones working actually, like destroying our bodies to get beer to you. You know, and it's--that's a big part of it. I mean, that's why we were really focused on safety pretty hardcore, obviously after Matt's passing because of everything. And it was, uh, it was a big, you know, it was a big wake-up call for I think craft beer in San Diego in general because there was so many people that either knew Matt or knew about him. And then there was obviously like kind of self-reflecting of like, whoa, what if somebody died at our brewery? I mean, that was--that'd be devastating. And they saw that, so. 00:45:34.394 --> 00:45:41.580 Yeah. And that's part of the maturing of the industry is accepting that things aren't always going to stay the same and bad things can happen. 00:45:41.580 --> 00:45:42.686 A hundred percent. 00:45:42.686 --> 00:45:45.684 And it could happen to you just as easily as anybody else. 00:45:45.684 --> 00:46:22.045 Yeah. And like COVID was a big, you know, that was a huge, uh--I think the way I like to, at least I've thought about it and the way that it kind of looked to me was an accelerating event, meaning that it kind of accelerated the, you know, whether a brewery was gonna do well or--Like, you know, I think unfortunately a bad example, or a good, bad example would be Iron Fist. Iron Fist was kind of trailing off there for a bit, but after COVID it was just pretty much done. You know, it kind of accelerated that. I think if COVID didn't happen, they would've limped along for a couple more years, maybe. But I feel like-- 00:46:22.045 --> 00:46:22.605 Hard to say. 00:46:22.605 --> 00:46:25.804 Yeah. I feel like COVID kind of accelerated that. 00:46:25.804 --> 00:47:08.434 I--well, I think it did for a number of breweries, but then we also had a whole bunch of breweries that were in process. They would already, you know, bought--things were already ordered and stuff like that. So it was, well, either we dump everything we've done so far and just take this massive loss--or hope, because who knew how long COVID was going to last, you know, people took the gamble and unfortunately now those gambles and the loans and everything else, they're starting to catch up with everybody. So we're seeing this horrible downturn right now, which just breaks my heart. Every day it seems like there's somebody else. I'm just like, no, not another one! But, you know, if you prepared properly or through the luck of the draw, whatever, some are gonna make it and some aren't, unfortunately. 00:47:08.434 --> 00:47:08.445 Yeah, absolutely. 00:47:08.445 --> 00:47:30.804 So again, the maturing of our industry locally. And I think that if we looked at other regions, we'd probably see a lot of the same thing. Areas that became hotbeds of brewing before we did in California or whatever, we'd see that they've gone through the same sort of cycle, so it's not just us, so that it just, we're here. So it really hits us hard. 00:47:30.804 --> 00:47:42.445 Well, yeah. And, San Diego is such a tight-knit brewing community too. It's like, you know, you hear about, it's like, oh, did you hear that? Rouleur closed. Did you hear about this? And you're like, oh, yeah, I met all those guys. I know them. 00:47:42.445 --> 00:47:57.635 Yeah. I went to Rouleur's last day and, you know, Tomme Arthur was there, Paul Sangster was there, Chris Banker was there. I was seeing all these people that, you know, haven't seen 'em recently, for whatever reason. And it was kind of like, well, it's great to have an old home week, but it's a terrible reason to have an old home week. 00:47:57.635 --> 00:47:59.804 Right. I know. 00:47:59.804 --> 00:48:22.034 So, yeah. But we--we'll pick up and move on, I guess. So speaking of moving on, the little note I made to myself was, when I've been over at Stone, I have been stunned by the speed at which everything's bottled. And I understand that stuff is pulled off the line like every five minutes and checked for quality control? 00:48:22.034 --> 00:48:23.744 Mm-hmm. 00:48:23.744 --> 00:48:29.125 How do you manage it at that speed? I mean, that was just stunning to me. 00:48:29.125 --> 00:48:54.885 Um, I mean, I've seen it happen where there's like times where I went to like, on a tour of the Budweiser facility up in Van Nuys. And they run about twice as fast, if not three times as fast as what Stone does. It--there was a guy on the line, just like looking around, like, oh, looks at the time, says it's about time for collecting a sample. And you just (makes a "tchew" sound) and it just, it's like just second nature to them. He doesn't even do that. 00:48:54.885 --> 00:49:06.844 But then you've still gotta run it through the process. And what if it's bad? What if you do have to pull it? How do you find it? In all that stuff that's already, you know, all this other stuff's gone through in the time it took you to do the quality check. 00:49:06.844 --> 00:51:35.465 Well, I think that's the thing about most beer issues, at least from, like non-sour beers. Like non-barrel-aged sour beers is that if there is an issue, then that's why you drew a lot of--you try to find the quality issue earlier on when it's less expensive to do something about it. So, like with the ingredients, try to do as best as you can as a brewery, depending on, as like how big you are. You know, like friability of malt, you're looking at the quality of the water, making sure there's no chlorine in there. You know, hops themselves, you do sniff tests, and you make sure that's stored well. So once it goes through the process, then at certain points it'd be like, well, if the ingredient's bad, we're just not gonna brew it. Which is, you know, it sucks, but at least we're not gonna like, spend that much money. If we already bought the ingredients, that's one thing. But as soon as you start investing time and labor into it, then it gets more and more expensive. So hopefully by the time you actually put it into a bottle, you know exactly what the quality is gonna be on there. But you still gotta do those checks as due diligence. So the thing about most beer is that if there is an issue with the beer itself, it's as a result--it's like, it's gonna be a systemic issue. Like, with that batch, and not necessarily with like these, like three boxes over here. That you have to, it's like a needle in a haystack, what to call it. And so that's why you try to take samples during fermentation, do taste tests before you send it to the filtration or what, centrifuge, whatever you end up doing with the finishing process of the beer. And then once it's in the bright tank, you also take samples before it's packaged. Uh, for taste testing and approval. And that's kind of the final go/no go. And then you taste it after it gets bottled or canned as well, too, but at that point it's pretty much on a truck that's heading to distribution. So it's a lot more involvement in terms of like doing a recall. If there's an issue with that. So typically if it's a off flavor issue you catch it early enough. Usually it's right after fermentation because that's where most of the off flavor issues may occur. If it's during the pr--and then you take samples, at least on our size, we took microbiological samples, like samples of it, plated it, see what grew. Made sure it wasn't a beer-spoiling organism or anything there. 00:51:35.465 --> 00:51:38.835 How long does it generally take for something like that to develop? 00:51:38.835 --> 00:51:40.324 Well, so that's, that's a-- 00:51:40.324 --> 00:51:43.034 Coming from a non-scientist person, I have no idea. 00:51:43.034 --> 00:53:59.635 Well, no, it is actually kind of complicated because when you take--so I take a sample from, you know, let's say a bright tank. It's about ready to be packaged. I grow it, and look at it and there's some concerning cells that grow up there. It looks like there might be lactic acid producing bacteria on there like lactobacillus or pediococcus. That's immediately sends things, red flags up in my head. So then I inform, you know, my bosses to say like, Hey, I'd like to put a hold on this and do maybe some forced aging to see if it'll actually express itself. Sometimes you see these organisms and they grow on the plate, but they might not necessarily grow in the beer. Um, and with like a lot of--and that's where like a, I think a lot of breweries went hard on IPAs is that IPAs have a lot of hops in them, they're usually a little bit higher in alcohol, which would inhibit growth of bacteria like that if their process wasn't as clean. If you're making lagers, that's a lot harder because it's lower alcohol, it's lower bitterness, IBUs, which it also inhibits growth and bacterial growth. And so if it was like a lager that I found this in, I'd be like, yeah, we're not selling this. But if it was an IPA, I'd probably put a couple, like, you know, I get like--package a few of them put into our incubator for like a day or two and see if anything produces. And, it depends on the beer, but if it, usually, if you don't see anything growing more, or if after you plate it, you don't see any more colony forming units in there, you could pretty much say that it's not gonna grow in it. But that's typically like the bigger issue. And especially we didn't do any sort of, uh, what's it called? Uh, pasteurization at the time, too. That's actually a bigger issue for all the non-alcoholic beers we're making up now, is the pasteurization part of the process. That's the kind of the expense limiting step for it at this point. But, um, but yeah, so that--it might take a day or two, it might take a couple weeks. There's some times where it kind of like caught me sitting up at the time where I released a beer knowing that this isn't--feeling pretty confident it's not gonna grow in it. But then I'm like, well, what happens like six months from now or whatever? 00:53:59.635 --> 00:54:05.744 Yeah. When its sitting on a shelf in a store, especially if they, they're not rotating their stock properly. 00:54:05.744 --> 00:54:08.914 Or keeping at room temperature. Exactly. Exactly. 00:54:08.914 --> 00:54:12.925 Yeah. No, that sort of thing always alarms me. 00:54:12.925 --> 00:54:31.875 Oh yeah. No, it's--that's what keeps you up at night is being a quality manager, is that like, you know, there's that give and take. Like the job of the quality manager is to assess and inform your management about the risk. So, and then see how we can mitigate that risk. And so for-- 00:54:31.875 --> 00:54:36.925 But it's not really your final call. It's gonna be higher ups that are gonna say, we're gonna pull this. 00:54:36.925 --> 00:55:07.565 And it should be. because I'm the one informing them of what the risks are. It's like--and if there's something that's like super high risk, like in terms of like something they want to do, I'd be like, no. Absolutely not. Like I, when I was at Belching Beaver, they kept wanting to do a Radler and without pasteurization and I'm like, absolutely not. Because you are adding sugar to it. Because like sugar and grapefruit juice or sugar and lemon juice. Whatever, which way you go. And if there's anything growing in there, it's going to grow a lot more you know? 00:55:07.565 --> 00:55:09.045 Right. Something's gonna explode. 00:55:09.045 --> 00:55:12.025 And I don't want that. I do not want that. 00:55:12.025 --> 00:55:17.275 No, that's your name on the line plus the company and everything else. 00:55:17.275 --> 00:55:21.224 They called me a spoil sport and I'm like, good! I am. That's my job. 00:55:21.224 --> 00:55:22.724 That's exactly right. 00:55:22.724 --> 00:55:37.385 Like, there's times where I'm like, well, this plate might not grow or might not, but I'm informing you about the risk. I'm, you know, whatever direction you want to go. I'll be happy with. But then there's other ones where I'm like, absolutely not. No, I'm not gonna have my name attached to this. 00:55:37.385 --> 00:55:55.045 Yeah. No, good for you. Stand up for it. So, um, when you went to Modern Times then, in 2017 as Director of Brewing Operations, this meant you were not doing quality control anymore? Or how much interaction did you have with the QC people there? 00:55:55.045 --> 00:56:45.965 I had a lot of interaction. I mean, that was my background. So, you know, I really wanted to make sure that we focused on the QC aspect of it and any sort of money we could invest to help out with that. Modern Times did a lot of barrel-aged beers. And so Morgan Tenwick, who was the QC manager at the time, she was kind of struggling pretty hard with that. So I ended up purchasing more kits and we kind of worked with her on how to do better barrel testing. So when I was discussing before about how, like usually if it's a tank of beers, it's gonna be bad, it's gonna, you know, it's gonna be bad. But with like barrel-aged beers and sour beers, anything you put into a barrel, you have these discreet, like mini vessels, right? And you have to test pretty much all of them. 00:56:45.965 --> 00:56:50.844 Yeah. It's a much more uncontrolled environment because a barrel is wood. It's not-- 00:56:50.844 --> 00:57:17.885 It breathes. It has stuff in it. Yeah. So then that's why you have to pretty much do micro-testing on every single barrel that's going into a batch. That way if you find something in one barrel, you can leave that out of the blend. And so that's what we ended up doing for the barrel-aging program at Stone, after we kind of got hit on a few of the like big infections that came out of it. You know, we--because if as soon as you dump that infected barrel into the blend its-- 00:57:17.885 --> 00:57:18.405 Oh yeah. The whole thing's gone. 00:57:18.405 --> 00:57:31.000 Exactly. So that's what we ended up doing there. So I helped out with that a lot. Because that was like low volume, but high margin stuff for us. So we wanted to do that. And then-- 00:57:31.000 --> 00:57:35.596 And, Modern Times's reputation was really, is really reliant on a lot of that barrel-aged stuff. 00:57:35.596 --> 00:57:35.606 It's huge. 00:57:35.606 --> 00:57:45.105 I have several friends that are members and they just, you know, when the barrel-aged, you know, some of 'em have got massive cellars of the Modern Times barrel-aged. 00:57:45.105 --> 00:58:55.525 Oh, it's huge. Yeah. And it was really good too. And so that was one of our big priorities. The other beers, like, I mean, that was pretty much we could handle like the normal production stuff with our IPAs and whatnot. Um, the, yeah. My biggest adjustment was like actually caring about the budget. I mean, I always cared about the budget when I was on the quality side. But it was like, how do I, you know, they gave me this money. How do I spend that? What new equipment do I need? What--do I need to hire somebody else? Stuff like that. Instead of being like, okay, here's the budget. How do I deal it out to like, quality? How do I deal it to brewing and packaging? And so that was a big adjustment for me. And then of course, all the other things that happened during that time, that's when Modern Times is blowing up. They bought the Commons Brewery up in Portland. And so I had to go up there to help set them up. And you know, I think, Tim (Kamolz) and Andrew (Schwartz) did a lot of that work, and Matt (Walsh), who moved up there to take over that position as a brewer up there. And so I do a lot of that. And then we opened up downtown LA location, and then we-- 00:58:55.525 --> 00:58:56.844 There was a lot of expansion. 00:58:56.844 --> 00:59:22.804 Oh. So much expansion. And, you know, that's--it kind of got to me. Plus I was still living up in Vista, so I had to go all the way down to Point Loma all the time on that. So, and then they kind of did like a whole kind of reorg. And so I got, you know, thrust out of my position there. And then I, but I already was kind of looking at leaving too. So it was, it was good timing. And then that's where I went to Belching Beaver after that. But. 00:59:22.804 --> 00:59:29.000 Okay. So now Belching Beaver, again, you're going back to more quality management. 00:59:29.000 --> 01:00:54.074 I learned my lesson that I think, well, I could have done I think a good job at that position as a, well, DOBO, Director of Brewing Operation. But it was just getting to be a lot for me. Plus I wasn't really, you know, I think Modern Times was hurting by that time with all the expansion and it really just came to a forefront. I think after like, not only COVID, but the rat magnet thing that happened too after that. So, but the, uh, but yeah, going to Belching Beaver was, you know--it was like going like, kind of going back down again in scale. And it was very much like a family run, you know? It is, it was still a family run place and all that. But yeah, just a, they were having a lot of quality issues and they needed somebody to kind of with an experienced hand to help set things up in terms of their quality systems and do the micro testing. And, because they were selling a lot of beer to China, especially the peanut butter milk stout. And that was really super popular in China. So they wanted to make sure that, you know, and Chinese are very--they will try to get as much out of you as possible for as little money. It's kind of their business, way of doing business. And so when they were having a lot of quality issues going there, I found a lot of where the issues were coming from on the bottling line, because they only wanted bottles. They didn't want cans over in China. 01:00:54.074 --> 01:00:58.355 Well, when I think of Chinese beer, everything I can think of is in a bottle. 01:00:58.355 --> 01:01:48.005 Yeah. Mm-hmm. They like it. And you know, I think they have a big recycling program for glass bottles there. So like, we send those over and it was fine, but it was just, it was, you know, they--I had to be the kind of interface on the quality side. They take it very seriously there. And so I was like showing them what we were doing, where the issue came from, how we're resolving it, being very transparent with them kind of as a, you know, since we're the supplier, they're the customer, we wanna make sure that they basically saddled us as I'm using in my new industry, a supplier corrective action where I could actually like, basically tell them exactly what we were doing to resolve some of these quality issues and being very forefront with them, upfront with them, but also holding them accountable for how they store our beer. Because-- 01:01:48.005 --> 01:01:56.125 That seems to be a big problem with the imports. Or exports that we're putting out to other countries is how it's being handled on the other end. 01:01:56.125 --> 01:02:27.164 Well, because they, because, and they were--they didn't know much about the beer and how it should be stored. So I kind of educated them on that. So then they can, because the distributor, that distributor of beer, so then they can tell their customers when they come back for a, you know, as a complaint, the distributor can come back and be like, how did you store it? And it was like, did you transport this case of beer on the back of a scooter up this mountain after sitting out for like three days in like the sun? You know, it's not gonna taste the same as they remember it. 01:02:27.164 --> 01:02:29.324 How true. 01:02:29.324 --> 01:02:33.565 Yeah. And that's what we had to like, really deal with, was like-- 01:02:33.565 --> 01:02:40.034 Well, I mean, I'm sure people don't think how their actions can affect a product. 01:02:40.034 --> 01:03:13.244 Yeah. Well, and craft beer over there is very new. And or, and the beer that they were used to is the mass produced stuff from like, Snow and some of the other imports in the area. You know, coming in, but not American craft beer which is a lot more sensitive. We don't at least at that point, pasteurize our beer, which helped, you know, stabilize it, but also affected the flavor. Like the non-pasteurized stuff I think tastes better because it doesn't get cooked a little bit. You know, it's not designed for that. And so. 01:03:13.244 --> 01:03:19.525 Well, and that's the argument Coors has made for all those years, is we don't pasteurize so you get a better tasting beer. So, you know. 01:03:19.525 --> 01:03:21.474 Yeah. I think they still pasteurize a little bit. 01:03:21.474 --> 01:03:22.085 Yeah. It's-- 01:03:22.085 --> 01:03:24.474 But not the--that brand. 01:03:24.474 --> 01:03:32.454 Yeah. No, I remember their ads from when I was little. But anyway, so Belching Beaver, you were there during COVID? 01:03:32.454 --> 01:03:33.784 I was, yes. 01:03:33.784 --> 01:03:35.045 How did that work out? 01:03:35.045 --> 01:04:06.525 Um, you know what it was--I mean, we were all, it was a very confusing time whether I would get like furloughed during that or whatnot. But, with--at least we were considered an essential business, so we ended up doing a lot of production during that time. And actually our production increased significantly because like a lot of other breweries that were more reliant on taproom sales, we weren't as much. 01:04:06.525 --> 01:04:08.614 Right. You were already canning and-- 01:04:08.614 --> 01:04:09.490 And distributing. 01:04:09.490 --> 01:04:22.045 --distributing a lot of your stuff, which was very different because a lot of the smaller guys had only been tap rooms and they had to suddenly turn around and get canning equipment or a mobile canner or something to keep them in business. 01:04:22.045 --> 01:06:38.474 Absolutely. Yeah. So that was kind of the big turnaround there was that we were able to distribute to, you know, we used the Reyes Brothers (Reyes Beverage Group) distribution, and they got us into grocery stores a lot and our beer sold really well in the grocery stores. So actually, COVID was pretty decent to us, actually pretty good. I think the, obviously the restaurants that we had, the one, the pub in Vista and then the downtown one in downtown Vista suffered a little bit because of that. But after all, kind of like more restrictions were lifted and you can do outside seating and all that it was, you know, it turned out okay. But the beer definitely was helping us survive that and we actually did really well. That was like our biggest selling as far when I was there, it was actually during COVID in terms of like distributed sales. Which was actually pretty cool. So, but yeah, I mean, it was, it was weird, like wearing masks around the place. Really not knowing what sort of, I don't know, like what, like early on what actually was like the vector of contaminant--you know, of an infection was until it was like a, it was a, you know, respiratory infection. But what the interesting thing was, is like everything else that we did to try to like, reduce the amount of people working there, we furloughed a few of the brewers, so it was kind of a skeleton crew, but then we eventually had to bring them back on because we were making so much. The, the funny thing was, is just everything we were doing, like trying to help out with some of the other friends and family of the business. We actually had, one of Troy or one of our director of sales's friends is a barber and he came in and took over our bathroom and gave people haircuts in like our single stall bathroom, because they were all, like all the salons and haircut places were closed because they weren't considered an essential business. So that's how he made money, was like every week he'd come by and be like, who needs a haircut? And then we'd just go into the single serve bathroom across the way from my office. And give us haircuts. I got, it was a really nice haircut from him. 01:06:38.474 --> 01:06:42.965 Well, and that's also a bit of a morale boost that you can get yourself tidied up a little bit. 01:06:42.965 --> 01:06:45.965 Yeah! No, we were all looking a little rough there. Around the, the hair so it was-- 01:06:45.965 --> 01:06:52.525 Between all the emotional upheavals and the ups and downs everybody went through, just being able to get your hair cut was a big thing. 01:06:52.525 --> 01:08:36.000 Oh, yeah. No, and that, and that was, yeah. Like, so my wife, that was kind of the impetus of kind of both me and my wife to kind of consider where we'd want to go, you know? And beer kind of wasn't looking to be that direction. She was working at The Confessional at the time and in Cardiff. And of course they shut everything down was like supposed to be to go only, although she made exceptions for really good customers that come in and hang out, like socially distanced inside, but still just hang out and drink their beer at the bar, like a normal person instead of like having to go beers go out the front door. But, yeah, she--they had to set up the out--and then once they were allowed to do outside service, they had to set up these tables and then break 'em down again. So they wouldn't get stolen. And it was really like taking a toll on her. And we were watching a lot of Star Trek during that time. And she was like, man, I wanna be a programmer! And I was like, oh, interesting. Okay. I didn't really expect this, because she loved, I mean, she loved the customer service aspect. Like, we got to be decent friends with a lot of her regulars that were really good and, you know, met the celebrities of the Cardiff area that like to come in. Like Haro, Bob Haro of Haro Bikes. He was a regular out there and we met a lot of, you know, a lot of really cool people, including our realtor that bought our house, we met from there. So like, her wanting to move on, like she was getting really tired of moving all these tables and dealing with the customers that were upset about the whole, like, wearing your mask and-- 01:08:36.000 --> 01:08:38.835 The service staff got so dumped on. There was so many people. 01:08:38.835 --> 01:08:46.614 Yeah. Just because people were frustrated, the COVID thing, and they took it out on the service staff and they're just like, Hey man, we're just here trying to make some money. You know? Because-- 01:08:46.614 --> 01:08:48.925 We're not any happier about it than you are, but-- 01:08:48.925 --> 01:09:28.604 Yeah, but we're the ones that deal with it. But, and I mean, luckily enough of the regulars were, you know, kind of helped settle anyone that's like, Hey, you need to, you need to be quiet because she's doing the best she can. And she is an angel. But yeah. So, but she went to a coding bootcamp and got her certificate and then got a job at Tandem Diabetes. They make the insulin pumps for type 1 diabetes. And she was a tester for the software for the website that, you know, you order your refill kits and everything from. Um, yeah. And she misses customer service. But she doesn't miss the-- 01:09:28.604 --> 01:09:35.645 Day to day-to-day grinding part. Yeah. I mean, yeah. Watching people have to set up and break down tables and then all the cleaning you've gotta do, it's like-- 01:09:35.645 --> 01:09:37.034 Disinfecting and everything. 01:09:37.034 --> 01:09:38.925 Yeah. I got my own house to clean. Thank you. 01:09:38.925 --> 01:09:41.305 Right. I know. And that's, yeah. So I-- 01:09:41.305 --> 01:09:44.234 So yeah. That would get old again, you know, just-- 01:09:44.234 --> 01:10:23.864 Yeah, exactly. So that's what she--so that's kind of like where we were at at that point. And then, about just a little over two years ago was when, yeah, like there was kind of a, the big peak at Belching Beaver in terms of distribution during COVID. And then once everything started opening up again, I think people really wanted to go out. They didn't want to just buy beer from the grocery store anymore. So then our distribution sales fell off, but our restaurant sales went up. But the--I was probably the most expensive employee they had so they had to lay me off at that point, so. Which was good because I was actually kind of getting, I don't know, I like being in places where I learn new things and-- 01:10:23.864 --> 01:10:30.145 It sounded like you were already questioning, you know, you and your wife both. She had made a decision to make a change and, you know. 01:10:30.145 --> 01:10:44.725 Yeah. And I kind of wanted to follow that. So, yeah. And then I went--yeah, I got a job at Hydranautics and that was a little bit too--yeah. I started on Halloween of 2022. Or that was my first day. It was a Monday. 01:10:44.725 --> 01:10:47.000 A a memorable day. To say the least. 01:10:47.000 --> 01:10:53.324 Exactly. No. So, yeah. So that's why I kind of, that's how I got ended up out of beer at this point. 01:10:53.324 --> 01:10:58.604 But while you were in beer, you were teaching at UCSD in the Brewing Extension program? 01:10:58.604 --> 01:10:59.045 I was, yeah. I was teaching-- 01:10:59.045 --> 01:11:01.555 What classes and how, when did you teach? 01:11:01.555 --> 01:12:43.000 Yeah, so I remember like really--so it was when Yusuf first started, Yusuf Cherney first started up that--at least helped start up that program, I wasn't involved at the very beginning of it. Gwen Conley, she and I, she was kinda like my mentor--still is to a certain extent--in the business when she was at Lost Abbey. And so she was teaching the sensory classes at the time. So she actually ended up, when she wouldn't be able to make a class or whatever, she would ask me to be involved and then she would give me a portion of her money for that, which was really nice of her to do that. But I taught a little bit of that. But then, so that introduced me to them. Mitch left and stopped teaching after he left to go open his New Realm place in Atlanta. So then, Justinian took over, Justinian Caire, took over the work production class for about a year or so, but then he quit that. But then, so then they came to talk to me because Gwen recommended me. And so then I started teaching, uh, work production in 2017 -- 2018. And, I did that. At first it was pretty popular, so I did it like twice a year. I think usually like a spring and fall quarter because they did quarters there. And, but then it kind of started trailing off where I do once a year. And then last few years, it was like once every--and I taught during COVID. They wanted to have a class during COVID. So I did a whole entire remote session on Zoom and everything. The Zoom teaching, I'm sure you're all familiar with that process. 01:12:43.000 --> 01:12:44.326 Oh yeah. 01:12:44.326 --> 01:13:34.045 Yeah. It was, you know, I didn't like it just because, you know, people had their cameras off. I wasn't--I usually thrive on the back and forth, and I usually told my war stories about like, oh yeah, you should do this and let me tell you why about this. You know, like, and usually people, especially that want to go start their own breweries are kind of interested moreso in like my war stories than the actual like content of the--at least I think so otherwise they're humoring me. I'm not sure. But I know I got pretty good evaluations for on there. So, but yeah, I taught work production, recipe development for yeah--and my last class was actually, because they wound down that program. They only did the last class to help clean up anyone who still wanted to get their certificate. And that was of July of last year. Now 2024. 01:13:34.045 --> 01:13:34.645 Yeah. 01:13:34.645 --> 01:13:35.125 That was the last one. 01:13:35.125 --> 01:13:38.664 Still not used to last year being 2024. 01:13:38.664 --> 01:13:39.845 Yeah. Right. Yeah. It's-- 01:13:39.845 --> 01:13:49.805 But yeah, I mean, it was nice that they did actually get people through the program rather than just saying, okay, that's it. We're done. You know, we don't care where you are in the program. Ta-ta. 01:13:49.805 --> 01:14:11.664 Yeah. They just wanted to, yeah. There was a lot of gauging interest in who wanted to complete it because I mean, it was a lot of money people spent at that time and they just wanted very much try to get all that back. And it was a nice little supplement for my--like by the time it got around here, I was like, I was okay with letting this go. I mean, I still enjoyed it to a certain extent, but-- 01:14:11.664 --> 01:14:15.925 But you've already got a full-time job. This is on top of that. And yeah. 01:14:15.925 --> 01:14:28.000 I'm not even really in beer anymore. You know, like I have a lot of experience and a lot of knowledge about it and everything, and joy sharing that with people who were interested. But, you know, my last class, I only had three people in there. 01:14:28.000 --> 01:14:28.265 Oh gosh. 01:14:28.265 --> 01:14:34.675 Yeah. And one of 'em wasn't even signed up for the class, so, but they wanted to take it. That's fine! I'm okay with it. 01:14:34.675 --> 01:14:39.295 Yeah. Yeah. You know, I mean, get your knowledge where you can. 01:14:39.295 --> 01:14:39.305 Exactly. 01:14:39.305 --> 01:14:43.784 So at one point you were also on the Brewer's Association Quality Subcommittee. 01:14:43.784 --> 01:14:44.635 Oh yeah. 01:14:44.635 --> 01:14:47.755 What years was that and what did that committee actually do? 01:14:47.755 --> 01:17:38.244 Okay. Um, yeah, no, I kind of got kidnapped into that. But it's like, usually when these like subcommittees pop up, they always need people to like, kind of fill them. And, you know, there's a few people leaving or whatnot. But, I got in that in like 2019, I believe? Because we had some meetings over COVID. It was all Zoom meetings because it was people from breweries from all over the country. But yeah, I, um, I was involved with it. It was like the subcommittee on quality. So a lot of it was just prepping for any sort of quality talks that the Brewers Association wanted to demonstrate, like the lab, the lab in a--Lab In A Fishbowl. That's what it was called. The Lab In The Fishbowl that they always did at the Brewers Association, uh, the craft brewers conferences. And then anything else that might come up to promote quality from either the American Society of Brewing Chemists aspect, or the Master Brewers Association. And we just kind of discussed about programming and talking and any sort of big quality issues that are coming up. Like the big one they were hitting on at the time was hop creep. We're doing excessive dry hops, for usually hazy beers. Uh, ended up maybe causing some refermentation because of the enzymes that were present in these hops were--because one of the bigger innovations that came out last, like fifteen years or so, was to not kiln hops as hot. Because it, it made it like less fruity. Less flavorful, so. But as a result, some of the enzymes that are naturally present in hops kind of went in and maybe did some disassembling of some of the, like dextrins and all that and started creating more simple sugars inside the bottle or can and causing refermentation. And so it was a big quality issue and like how to avoid that. The other thing that came up, and I quit after I got my job outside of beer--I basically resigned my position. They're like, yep, you're outta beer so that's cool. All right. Well, good luck. Um, but, it was the people making non-alcoholic beer, but wanting to make sure that they know they have to pasteurize it. Because that's a big quality concern. Because not only are you having risk of like bottle or can explosions, but pathogenic bacteria too. Because you don't have alcohol. You don't have that aspect that prevents things like listeria and, you know, E coli. 01:17:38.244 --> 01:17:40.314 It's a full different basket of issues. 01:17:40.314 --> 01:18:02.226 Yeah. So that was a big thing that we talked about there. But it was, it was a good time. It was nice because I felt I was coming full circle. And one thing I forgot to mention was I was an intern at the Brewers Association when I lived in Colorado. And I helped work on the craftbeer.com website. And so I--my boss was Julia Herz, who's very famous in the industry. 01:18:02.226 --> 01:18:04.805 Yes. I've met Julia. 01:18:04.805 --> 01:18:45.845 She is a firecracker, full of energy, and she was very proud that I got a job at Stone. Um, you know, felt like she did her part to get some of these craft beer and evangelists in positions there. So, but yeah, she, that was kind of fun. So I got to be there for a year. And then we moved to out here from Colorado to work in the beer, the brewing industry actually in general. So I felt like going back to the Brewers Association, you know, at least on a subcommittee. I was like, oh, I'm doing things! It's good. I'm back here where I kind of started my little adventure. 01:18:45.845 --> 01:18:52.545 Yeah. Contributing to the industry in a broader scale than just, than just the locals. Not that there's anything wrong with just helping the locals. 01:18:52.545 --> 01:18:54.744 That's a hundred percent right. Yep. 01:18:54.744 --> 01:19:10.284 So, so then you were let go from Belching Beaver and you were already kind of looking to, you know, get out of the beer industry anyway. You kind of realized the financial repercussions of working for passion rather than-- 01:19:10.284 --> 01:19:32.234 Yeah. You know, it's, yeah. It is crazy how I was the Director of Brewing Operations for Modern Times was a very well known, very widely appreciated brewery at the time. And now I'm getting paid about 50% more than when I was--as a Director of Brewing Operations. Which is one of the highest positions in the company, so. It's just the way that it ends up working I think with that. 01:19:32.234 --> 01:19:34.798 Different industries have different pay scales. 01:19:34.798 --> 01:19:35.164 They do. 01:19:35.164 --> 01:19:40.005 It's just the fact of life, sadly. But, are you doing any homebrewing anymore? 01:19:40.005 --> 01:19:48.954 Um, no, I'm not, not homebrewing. I did get a little still, so I've been kind of home distilling. 01:19:48.954 --> 01:19:54.484 Okay. So you're kind of going, I mean, we are seeing more and more distilleries popping up. 01:19:54.484 --> 01:20:29.000 We are. Just, I mean, between you and me, it's just easier to distill because you don't have to worry about the fermentation quality or anything. You just, especially if like, I don't wanna spend like a weekend doing homebrewing anymore, just I'd rather do things around the house. Maybe play video games, but, you know, I'm not a into the, like, spending your weekends, like slaving over hot, you know turkey fryer burner, like I used to. But I do like the idea of distilling. I mean it, like--and it's all stovetop too. The way I do it. So it's, you know, it's simple. 01:20:29.000 --> 01:20:31.166 Very small batch. 01:20:31.166 --> 01:21:09.364 It's very small batch. Yeah. And so, I make like little, like, you know, like, I call ghetto fermentations of like corn and sugar. Kind of like this, like real moonshine. And I've done like, did a little mash and did some like maybe try to do my stint at like a single malt whiskey essentially. But right now my favorite thing is that they have actually a fair amount of wine in the break room at my wife's work. And so--but no one ever goes through all of that. So we have a bunch of like, half bottles of wine. So I make brandy out of it. 01:21:09.364 --> 01:21:11.784 I was gonna say, you're not gonna drink that are you? 01:21:11.784 --> 01:21:33.484 No, no, no. That's why I just distill it and make a little, uh, a little brandy. And then we put little, um, you can buy from like home brew stores online, like little like swirls or of oak. And then you put that in there. So you have oak-aged brandy. And that's like one of my things I do. 01:21:33.484 --> 01:21:34.274 Oh, how fun! 01:21:34.274 --> 01:22:02.725 It's easy too. Because you just pour a bunch of wine into this, put the lid on, and there's like a little coil and you keep that filled with water to cool it down and just brandy comes out of the condenser. I don't have to do a second distillation on it. It just, it comes around 20% or so. Which is plenty. I've done like the three times distillation ended up with like a mason jar this full of like a hundred and like sixty proof. 01:22:02.725 --> 01:22:04.164 Whoa! Goodness. 01:22:04.164 --> 01:22:13.125 Yeah. I was doing a little bit when I had access to lab equipment, so I was able to measure the potency of what I was doing. As long as I gave a sample to our brewmaster. 01:22:13.125 --> 01:22:20.290 There you go. So, being out of the industry, do you still enjoy any of the local beers? 01:22:20.290 --> 01:22:21.484 Oh, yes. 01:22:21.484 --> 01:22:24.145 Or are you just so focused on your distilling now? 01:22:24.145 --> 01:22:38.125 Oh, no. I'm not. It's like a maybe like once a month thing that I do. But, um, the yeah. Actually our kind of local like watering hole now is Battle Mage Brewing. That's where we go all the time. I actually-- 01:22:38.125 --> 01:22:40.592 I would assume you've walked over to Henebery then? 01:22:40.592 --> 01:22:41.086 Henebery's right there. 01:22:41.086 --> 01:22:43.364 Since they do the rye whiskey. Yeah. 01:22:43.364 --> 01:22:48.204 Yep. Yep. They have like a little, you know, they have a fun little collaboration. 01:22:48.204 --> 01:23:07.204 They're very collaborative. I mean, because I go to Henebery and meet up with friends Friday nights. So they can go down to Battle Mage and get glasses of beer and bring it back to drink it at Henebery. But they can't take the, any of the hard liquors over to Battle Mage. You know, I find that sort of dichotomy very interesting in the, you know, it's like-- 01:23:07.204 --> 01:23:19.000 Just alcohol. It's these alcohol rules, man. It's--they're so arcane and esoteric sometimes, you're just wondering, like, I don't know if you've heard of Yuseff's getting married story? 01:23:19.000 --> 01:23:20.150 No. Mm-hmm. 01:23:20.150 --> 01:23:48.564 Oh, gosh. So, you know, Yuseff being co-founder of Ballast Point then eventually Cutwater. He met his wife, now wife, um, she is the owner, or was the owner at the High Dive. I believe down there. And, you know, they dated and then they wanted to get married and they got married. But when they were processing their marriage license it got denied. 01:23:48.564 --> 01:23:50.414 What? 01:23:50.414 --> 01:24:16.005 Right. And they're like, well, what's the deal here? So it turns out as a result of the legislation that came out after Prohibition, it is illegal, or at least is--yeah, it's illegal or not allowed to have someone who owns a distillery or brewery marry an owner of a bar because they're worried about tied-house. 01:24:16.005 --> 01:24:20.185 Tied-house. That's extreme. That is crazy. 01:24:20.185 --> 01:24:27.965 So she, the, uh, and I totally forgot Yuseff's wife's name. Wife's name. And I'm friends with her on Facebook and everything but-- 01:24:27.965 --> 01:24:30.944 Yeah, and I'm--I know her name and it's, well, it's just like-- 01:24:30.944 --> 01:24:49.505 She speaks German and Spanish. She's lovely. Awesome person. But she had to sell her stake and the High Dive in order for them to officially get married, which they did at Valley High. And it was a whole thing, but they was like, yeah, we tried to get married now part deux, you know? 01:24:49.505 --> 01:24:55.604 Yeah. But the fact that anybody would even dig that up, I mean, we're talking a hundred years ago. 01:24:55.604 --> 01:25:03.164 Right! I didn't even think that. It's like, we know those old laws on the books that nobody enforces anymore. But apparently it's still a thing. They wouldn't allow it so. 01:25:03.164 --> 01:25:03.912 That's crazy. 01:25:03.912 --> 01:25:09.725 I know. I--it was kind of crazy to, I don't even know how they found out. Like how would you look that up? Like really? 01:25:09.725 --> 01:25:09.928 Yeah. 01:25:09.928 --> 01:25:14.244 I mean, because usually it's like, there's this person, there's this person, or you related? No, okay's. Let's do this. 01:25:14.244 --> 01:25:22.284 Yeah. Really, you know, you've done your blood tests and fine, you know? Great. You're now legal. So, oh, that's amazing. I hadn't heard that story. 01:25:22.284 --> 01:25:25.849 No, that's one of my favorite stories to tell, especially for history buffs. 01:25:25.849 --> 01:25:31.085 Well, it's a perfect example of how arcane our laws are and how they need to be cleaned up. 01:25:31.085 --> 01:25:31.704 A hundred percent. 01:25:31.704 --> 01:25:53.835 And of course, you know, with former President Carter passing away at a hundred, the fact that he actually gave homebrewing that kick to become, start commercializing. A lot of people are bringing that up now. And as you know, a way to remember him, you know? Oh, yeah remember Carter was the one that, you know, made home, homebrewing able to go commercial and stuff. 01:25:53.835 --> 01:26:08.614 Yeah. My dad was never a Jimmy Carter fan. Because you know, during--he was in the military at the time and he did a lot of pay cuts for the military. Of course, when Ronald Reagan came into play, we went into a lot of debt to give the military pay raises. 01:26:08.614 --> 01:26:09.784 Which they needed. 01:26:09.784 --> 01:26:16.005 But, he always says like, yeah, that's the only thing, good thing that Jimmy Carter did was legalized homebrewing. 01:26:16.005 --> 01:26:18.326 It certainly wasn't the fact that the brother brought up Billy Beer. 01:26:18.326 --> 01:26:21.164 Yeah. I was like. I was gonna say, I think it was more like his brother. Yeah. 01:26:21.164 --> 01:26:26.234 I think he had to apologize for Billy's beer. 01:26:26.234 --> 01:26:26.244 Billy Beer! 01:26:26.244 --> 01:27:03.305 Yeah. That's wild. Oh, Rick, this has been absolutely wonderful and very intriguing seeing your path through the ins and outs of the San Diego brewing industry from being brewer, but also working it through quality control. Because I think quality control, well, even proper packaging, those are unsung heroes. You know, if you don't treat the product right, it's not going to fly. And especially now after COVID with everybody expecting everything to be packaged, it makes a huge difference. 01:27:03.305 --> 01:27:55.814 No, it's, um, I think that's one of the biggest hurdles that many breweries run into is like really taking it seriously. You can't just like, put things in bottles or cans like you did when you were homebrewing. You really have to think about like, the steps that it takes to get there in order for it to be considered a high quality product. Going in. And of course quality is subjective. It really is. But the fact is, is that, you know, and of course the joke is that, quality is subjective, but it is the same definition as porn. I know it when I see it. You know. Or I know it when I taste it. So it's, you know, it's been hard at certain points to get to that point because a lot of breweries don't take quality issues seriously until it really seriously affects them or their brand. 01:27:55.814 --> 01:28:00.345 And some don't ever take it seriously. And that's the reasons they're no longer open. 01:28:00.345 --> 01:28:01.354 Exactly. Yeah. 01:28:01.354 --> 01:28:04.034 I mean there are some names I could name and I won't. 01:28:04.034 --> 01:28:29.354 Oh yeah, no, same, same. Yeah. But it's always the--it was always the case where if I knew they were trying to take it seriously and sometimes they just didn't either have the financial or the scientific expertise to go through it or the experience to do it, then it's like, I'll take you way more seriously because you want to, instead of some of these breweries that take pride that they don't, sometimes. And there was a few of those. 01:28:29.354 --> 01:28:34.854 Yeah. So, well, on that note, I will end the recording. NOTE TRANSCRIPTION END ]]> https://rightsstatements.org/page/InC/1.0/?language=en audio Property rights reside with the university. Copyrights are retained by the creators of the records and their heirs. This resource is licensed for noncommercial educational use using CC NC-BY 4.0. Please contact Special Collections at archives csusm.edu if you need reproductions made. 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The researcher agrees not to record, reproduce, or disclose any Social Security number or other information of a highly personal nature that may be found. 0 https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=BlankemeierRick_DownieJudith_2025-01-03.xml BlankemeierRick_DownieJudith_2025-01-03.xml https://archivesearch.csusm.edu/repositories/3/resources/19 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Blankemeier, Rick. Interview January 3rd, 2025. Description An account of the resource Rick Blankemeier was a quality manager at Stone Brewery from 2010 - 2017. Rick and his colleague, Robbie Chandler, were the first to win Stone's internal brewing competition which was called the Stone Spotlight in 2014. Rick and Robbie's beer was called Sprocketbeir and it was brewed and distributed nationally as part of the competition. Blankemeier was also the Director of Brewing Operations for Modern Times from 2017 - 2019 and the Quality Manager of Belching Beaver from 2019 - 2022. He also taught a brewing course at UCSD. Identifier An unambiguous reference to the resource within a given context SC027-067 Subject The topic of the resource Brewing industry Stone Brewing Co. Belching Beaver Brewery Modern Times Beer + Coffee Microbreweries -- California -- San Diego County Brewing industry -- Quality control Brewing industry -- Accidents Date A point or period of time associated with an event in the lifecycle of the resource 2025-01-03 Format The file format, physical medium, or dimensions of the resource audio Creator An entity primarily responsible for making the resource Rick Blankemeier Contributor An entity responsible for making contributions to the resource Judith Downie Robert Sheehan Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant San Diego County (Calif.) Publisher An entity responsible for making the resource available California State University San Marco University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Rick Blankemeier License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/">https://creativecommons.org/licenses/by-nc/4.0/</a> Brewchive(r) Community history https://archivesoralhistories.csusm.edu/files/original/1498564f1d3d6285c3208cc178e223fb.pdf f1b8f51c40feae933ebcff6608d835fc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Blankemeier, Rick. Interview transcript, January 3rd, 2025. Description An account of the resource Rick Blankemeir was a quality manager at Stone Brewery from 2010 - 2017. Rick and his colleague, Robbie Chandler, was the first to win Stone's internal brewing competition which was called the Stone Spotlight in 2014. Rick and Robbie's beer was called Sprocketbeir and it was brewed and distributed nationally as part of the competition. Rick was also the Director of Brewing Operations for Modern Times from 2017 - 2019 and the Quality Manager of Belching Beaver from 2019 - 2022. He also taught a brewing course at UCSD. Creator An entity primarily responsible for making the resource Rick Blankemeier Contributor An entity responsible for making contributions to the resource Judith Downie Robert Sheehan Date A point or period of time associated with an event in the lifecycle of the resource 2025-01-03 Subject The topic of the resource Brewing industry Stone Brewing Co. Brewing industry -- Quality control Microbreweries -- California -- San Diego County Belching Beaver Brewing Modern Times Beer + Coffee Brewing industry -- Accidents Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Rick Blankemeier Format The file format, physical medium, or dimensions of the resource text Identifier An unambiguous reference to the resource within a given context BlankemeierRick_DownieJudith_2025-01-03_transcript Brewchive(r) Community history https://archivesoralhistories.csusm.edu/files/original/f9051e89eaf3907515a0840ab7845661.pdf b10d29ee67186d73e18da3f3f54052eb Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cull, Lynda. Interview transcript, May 11, 2017. Description An account of the resource Oral history interview of Lynda Cull on May 11, 2017 at Stone World Bistro and Gardens, Escondido, CA. Cull is a home brewer and financial consultant specializing in the beer industry. In this interview, Lynda discusses how she got into home brewing and her career as a financial professional in the brewing industry. She speaks to her experience with brewing groups in the San Diego area and as a woman in the brewing industry. Creator An entity primarily responsible for making the resource Lynda Cull Contributor An entity responsible for making contributions to the resource Judith Downie Date A point or period of time associated with an event in the lifecycle of the resource 2017-05-11 Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" title="In copyright">https://rightsstatements.org/page/InC/1.0/?language=en</a> Rights Holder A person or organization owning or managing rights over the resource. California State University San Marcos Format The file format, physical medium, or dimensions of the resource text Identifier An unambiguous reference to the resource within a given context CullLynda_DownieJudith_2017-05-11_ADAtranscript Subject The topic of the resource Brewing industry -- California -- History Microbreweries -- California -- San Diego County Home brewing Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Escondido (Calif.). San Diego (Calif.), Spain Brewchive(r) Community history Women's experience Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Oral History A resource containing historical information obtained in interviews with persons having firsthand knowledge. Interviewer The person(s) performing the interview Judith Downie Interviewee The person(s) being interviewed Lynda Cull OHMS Object This field contains the OHMS Hyperlink (link to the XML file within the OHMS Viewer) https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=CullLynda_DownieJudith_2017-05-11.xml Interview Keyword This filed adds keywords to the Omeka Oral History item type. Keywords are included in the OHMS XML, this field in Omeka will allow for full data migration between OHMS XML and the Omeka Record. This field does not impact the OHMS / Omeka integration and is optional if you do not need to map the "keywords" field in the OHMS XML to the corresponding Omeka record. San Diego brewing;women in brewing;home brewing;brewing industry;craft brewing OHMS Object Text This field contains the OHMS Index and / or Transcript and is what makes the contents of the OHMS object searchable in Omeka 6.0 Cull, Lynda. Interview May 11th, 2017. SC027-068 00:40:01 SC027 California State University San Marcos University Library oral history collection CSUSM csusm San Diego brewing ; women in brewing ; home brewing ; brewing industry ; craft brewing Lynda Cull Judith Downie Sound CullLynda_DownieJudith_2017-05-11.mp3 0 https://archivesoralhistories.csusm.edu/files/original/b4107f0ccb3c2b31d1ad90a3e9b6c721.mp3 Other audio Oral history interview of Lynda Cull on May 11, 2017, at Stone World Bistro and Gardens, Escondido, CA. Cull is a home brewer and financial consultant specializing in the beer industry. In this interview, Lynda discusses how she got into home brewing and her career as a financial professional in the brewing industry. She speaks to her experience with brewing groups in the San Diego area and as a woman in the brewing industry. NOTE TRANSCRIPTION BEGIN 00:00:00.000 --> 00:00:20.000 Okay. Today is May 11th, 2017. This is Judith Downie, interviewer, working with Lynda Cull, interviewee, at Stone Bistro in Escondido, California. (discussion about audio quality) 00:00:20.000 --> 00:01:37.000 Well like I was saying just a second ago that the entire reason I got into the brewery industry and home brewing and everything was when I was studying abroad in Spain, I realized that first off, I don't really like wine that much, which just kind of a, kind of a bummer when you're in Spain of all places. But it was very cheap to get beer everywhere. You know, you could get little glasses of beer at bars, and it was two, three euros, which is hardly anything. So, we would go out for beer a lot, and at some point, I kind of realized that all of these European beers where they're all lagers, so they all taste like bread. They're all liquid bread. They're not, they're not super interesting. They didn't inspire a lot of, you know, different things in me. But when I was traveling, I realized that, you know, I'm coming back to San Diego, which is this huge tourist location, and I really hadn't done a lot of these San Diego kind of things. So when I came back, it was like, Well, beer is cool. I like beer, and San Diego is the, you know, craft beer capital of the world, supposedly. So, if I'm going to do San Diego things and I want to pick something, that's going to be easy and casual, why not beer? You know. 00:01:37.000 --> 00:01:38.000 What year was this? 00:01:38.000 --> 00:11:19.000 That was in--I came back in 2014. So, in 2014 was when I really started kind of paying attention to what breweries were down here and kind of testing them out and trying them out. And you know, one thing kind of led to another. I didn't realize because I'd been used to drinking all these European beers that all taste the same, and then I got down to San Diego and realized that there's all these different styles and every single beer tastes different. And a batch from the same brewery will taste different different times. So, that was really interesting to me. And just the entire culture of it. You know, everybody in the craft industry is pretty friendly. Everybody's a little bit nerdy. They like to talk about their beers and what's in it and everything. And it really goes to that kind of next level, where it's a little bit more intellectual in San Diego. You can tell who, when you're talking to someone, if they kind of know what they're talking about or they're totally into it 100%. It seems like people really fall onto one end of the spectrum or the other. So started going around and just trying different breweries. There was a little bar by my house that would do Kill the Keg nights on Wednesday nights. So, it was four dollars--it was three dollars. It started out as three dollars a pint. And then they raised it to four dollars a pint, which is kind of a bummer, but that really expanded my horizons as well. And at the same time, my fiancé--boyfriend at that time, my fiancé now--is up in Santa Barbara. So, I would go to visit him and there's just a handful of breweries up there, but that's really how I got into it was just, I want to do something San Diego-y. Beer is San Diego-y. So that's kinda’ what I got into and then not super long after that--I want to say in 2015--one of my friends just for Christmas bought me a little one-gallon brew kit for home brewing. He was like, “Oh, you'll totally have fun with this.” And it had all the ingredients in it and everything. And to be honest, it sat in my closet for like six months before I finally pulled it out to do anything with it. And it was really funny because, you know, I did it with my fiancé. We were brewing together, and it was like, Okay, it comes with the grains. It comes with the hops and the yeast and the fermenter and all the pieces and parts and everything, and it's reusable. So, I was like, Yes, this is going to be great. And the box said that it was a pale ale, and my favorite style is an IPA--pale ale--because I like those hoppy beers. So, I was like, Okay, this is going to be great. Awesome. The first time we brewed, it was kind of a disaster because we, first off, we didn't realize how many like pots and how much water we would need to do all of this. And we're like brewing in my little kitchen on our electric stove, which is terrible for brewing because the temperature doesn't stay even. And so we, at the end of the day, we've got like ten--we didn't start until eight o'clock at night, which is dumb. I don't know why, but it was so--we had pots and pans all over the place. Everything's a mess. And then, as we were taking our oil and putting it into our ice bath to cool it down again, the fire alarm goes off in our building. And we live in an apartment. It's a very loud, noisy, can't really get away from it kind of thing. So we had to go outside. So my first ever beer is sitting in the sink crashing. It's really close to the temperature that I need to take it out, fire alarm’s going off, you know, my bird is freaking out. We only moved into this apartment like a month before. So, it was, it was just a disaster. So, we went outside but came back in right when we came in and beer was at the perfect temperature. Okay, great. So took it out, fermented it, bottled it, the whole nine yards. It didn't turn out bad. It was drinkable. We called it The False Alarm. ‘Cause we were like, Eh, this turns out crappy? Huh. False alarm. But we, it turned out okay. It did not taste like a pale ale. It tasted more like a Hef (Hefeweizen), which I was a little bit upset about. But, I guess you kind of can't blame it because the kit that we got said it was a pale ale, but the ingredients themselves, it was literally a bag that said malt, yeast, hops. Like I have no idea what kind of yeast, what kind of malt, what kind of hops--don't know how fresh they are or anything like that. So, that was the first round, which, like I said, it turned out drinkable. We learned a lot. So, the second time we tried, we went to the Home Brew Mart just because that was the closest home brew store to us at that time. And it was really convenient because we didn't really know what we were doing and really just kind of, there's like a cooking side to beer and then a science side to beer. We were really just trying to make something drinkable. I have no idea what alcohol content it was, you know, gravity. I had no idea. I wasn't really worried about that at that time. So, we went to Ballast Point—Home Brew Mart--and they're really useful there. We said, Well, we want to brew an Irish red ale next. And they said, Okay. So they went and found a recipe. They scaled it down to one gallon for us because most people brew in five gallons. I just don't have the space for that so we only do one gallon. So, they helped us get all of that set up, so get home brewed it, turned out great. My fiancé says that it rivals the Red Trolley Ale, the Karl Strauss. I don't necessarily think I would go that far, but it was, it was pretty good. So that was fun. We're in our fifth batch now. We're doing an IPA this time, so we'll see how it goes. But I freaked out a little bit because I had--all the other styles that I've done besides the first one have all been dark styles. So, the malts have been really dark, and then when you put it in the fermenter you get a little bit of crud on the top of the fermenter, but it was always dark because that's what the malts were. So, this last time, I checked on it--just a couple of weeks ago--I checked on it, and I had a little bit of a heart attack because there's all this gunk at the top, but it's kind of like greenish a little bit. And I have to like dry hop my beer, and I'm like, Oh my God, I don't want to open this. It's going to be--I'm going to infect it. If it's not already. I thought there was mold on the top or something. I thought I was going to have to throw it away. I was so heartbroken because this is the first IPA we've tried to brew since the disastrous pale ale that wasn't a pale ale. But you know, I went online and posted on my little home brew forum and everybody was like, No, it's fine. You're totally good. That’s fine. So, we're supposed to bottle that this weekend. So, we'll see how that goes. I guess it's going to be a mystery in two weeks to see if it turned out well or not. So, that's kind of how I got started in beer and in home brewing. And then, when I started my career as a financial professional, it was really like, Okay, well anybody could be my client, but who do I really want to focus on? And literally my thought process was, Well, I like the people that work at breweries. I like to drink beer. I'd like to have an excuse to go drink beer while I'm working. So, I guess I'm going to target the beer industry, which I did. I cold called some breweries to try to do more like a financial wellness type program for the employees. I joined Pink Boots kind of not really knowing what it was but still getting that it was women and beer. And because I was working with breweries at the time and had a couple of clients that worked at breweries, I was able to say, Well, I am technically in the industry, which is why they let me in. So that was a big bonus. And that's really expanded a lot of just being someone who likes beer to actually feeling like I'm a little bit more part of the industry, a little bit more in the know and in the loop about different breweries, and who's doing what. At this point, all of my friends are, you know, they come to me all the time like, “What kind of beer should I drink?” You know, they like to go to breweries with me and try all kinds of different stuff. So that's been really fun to kind of get both sides of it--the home brewing side and the more industrial side of it--because I feel like there's a lot of overlap, but at the same time, not quite as much. I know one of the questions on here is your with QUAFF (Quality Ale and Fermentation Fraternity) and other brewing groups. So, part of when I was looking to get into brewery industries, I thought, Okay, home brew groups would be a good place to go. So, the first one that I actually went to was the one up here in Escondido, the Society of Barley Engineers. So I first went to that meeting and it was nothing like I'd ever been at before, you know? (Conversation with waitress) What was I saying? So I went to the Society of Barley Engineers, you know, kind of talked with some of the other people that were there. It was kind of funny because I realized very quickly walking into the room that I was one of the only women with a room full of, you know, 40 people. Um, there's maybe two or three women in there, but most of it is other older men and— 00:11:19.000 --> 00:11:20.000 --older men— 00:11:20.000 --> 00:14:25.000 Yeah. They're mostly older men. I mean, there's a couple of young guys in there, but they're mostly older. And when I was kind of asking around and chatting a little bit beforehand, I realized that a lot of them are more of the analytical science-y types, like the engineers and IT people and this and that and the other. So that was kind of interesting to realize. And I just remember, I was talking with this one guy, and we were having a really great conversation. It was my first meeting there. I was by myself, just kind of wandering around, talking to people. And after we'd been talking for ten minutes or so, a good amount of time, he goes, So, why are you here? I’m like, Well, I don't understand. What do you mean why am I here? It's a home brew club, like I'm here to contribute and get some knowledge and, you know, kind of see what's up. And he said something to the effect of like, Does your, does your husband brew, or does your boyfriend brew or something? And like, in that moment, I know that I don't even know what my face looked like, but in my head, like I was just shocked. Like, no, I'm the home brewer actually. I'm the one that brews everything. I'm the head brewer in the house. You know, my fiancé helps me because I make him, but not necessarily because this is what he's interested in. So, that was a little bit weird. And it just, it struck me as kind of funny that that's like--we were having this wonderful conversation, you know, totally nothing out of the ordinary. And then--but in his mind, it was just too weird. Like, he couldn't imagine why a woman would be there without some other male figure. And I did go and talk to the other women that were at that meeting afterwards, just because at that point, it was like, okay, there's three of us here. But they were kind of the same thing that that guy had assumed. They were there with their husband. They were not necessarily there because that was their hobby. It was, you know, their joint hobby. And so they came, but they really deferred to their husband to kind of take the lead on that. So that was a little bit interesting. And then, of course, because QUAFF is much bigger than Society of Barley Engineers, a lot of them were also in QUAFF. So, that was how I found out about QUAFF. And then when I found out about QUAFF, I found out about SUDS, the sorority counterpart to QUAFF. So, I haven't been to another home brewers club meeting besides SUDS since then. So, I haven't been to a main QUAFF meeting before, but from what I understand, it's structured a lo, like how the Society of Barley Engineers is, where there's a lot of beer sharing and talking about the scientific numbers specifics, because apparently that's the kind of crowd that gets drawn into home brewing. So, that was kinda’ my experience with home brew clubs is it was just very weird to realize that other people were looking at me and wondering what I was doing there, as opposed to just, oh, this is another person that's brewing and here to share knowledge. So that was a little bit weird. 00:14:25.000 --> 00:14:26.000 Yeah. That would be. 00:14:26.000 --> 00:16:44.000 Yeah. So, there's just a couple of other weird things that have stuck out to me about that, particularly the way that men have interacted with me when I'm in a brewery. Like I know that the bar that I was telling you about before that had the $3 Kill the Keg nights, I mean, I was pretty much a regular. Every week, I would go. I would always invite some of my friends. If they didn't come, whatever, I'm still going to go and try everything and take advantage of that. So, and it's really cute. They have got a bar, but they've got the entire sitting area. So, I knew that I was--a friend was joining me that night. So, we wanted to sit at the bar. I got there before her. So, I was standing at the bar trying to get one of the bartenders’ attention to order, and it's the guy sitting next to me and talking to his friends. I say, hey, you know, can I look at the beer menu? Sure. They gave it to me. So I'm kind of like looking through it. And then the guy next to me, he's like, Oh, if you're looking for a good recommendation, I would go with the Grapefruit Sculpin, it's really good. And it was just weird because one, I wasn't talking to him, I asked him for the beer menu. I don't need his recommendations. I mean, at that point, I probably know more about beer than he does. Like, I don't need his recommendation. I know exactly what I want. And second off, he kind of showed that he really wasn't that into beer just because I feel like if you're really into beer, of course, you've had Grapefruit Sculpin, you know. That's kind of one of the main staples of San Diego. It's Ballast Point, it's Sculpin, it's grapefruit, but, you know, everybody's had that. So, it was just, it was weird that I didn't ask him for any recommendations. I made it pretty clear. I didn't want to talk to him. He's, you know, pretty obviously like a good twenty years older than me. He's there with his friends. So, I don't know what possessed him to feel like he needed to recommend this to me when--and if you're going to recommend something to me, like, don't make it be Grapefruit Sculpin. I mean, there's thirty beers on this tap list. There's so many other interesting options and you pick Grapefruit Sculpin? (Conversation with waitress) So, I mean, and that's not necessarily the brewing community, it's just kind of the crowd that goes to-- 00:16:44.000 --> 00:16:49.000 Breweries. Just him relying on his prior (word inaudible) 00:16:49.000 --> 00:21:48.000 Yeah. Exactly. You know, I'm sure that if I hadn't known anything about beer, it probably would have been more of an opportunity to strike up a conversation with him. But because I'm like, Eh, you know, I don't need your help. I don't need your recommendations. I really don't care what you think, honestly. I'm not talking to you. And so that was, that was a little bit-- that was one of the moments that really stuck in my head is like, Oh, wow, this is, you know, I think it's totally normal. Of course, I walk up to a bar and order a beer, and I know exactly what I want, but just because I'm a woman, most people are not going to assume that I know what I want, that I know what I'm talking about. A little bit in line with the brewing thing--I was talking with a group of friends. We were around--there was some acquaintances that I talked to a few times, didn't really know super well, and somebody else in the group had started talking about home brewing. And one of the guys is like, Oh yeah, you know, I go to this store and that store. And so I inserted myself into the conversation, and we were talking about different stores and styles and what he preferred in brewing equipment, what I had, and this and that and the other. And, again, same kind of deal as the home brew club. We'd had a good ten-minute conversation, and then he's like, So does your, I mean, is your fiancé brewing? Like, is your husband brewing? You know, basically that same question is like, he, even after talking with me about all of these different home brewing things, he just couldn't believe that it was me that was doing that. He assumed that I was just kind of tagging along on my significant other's hobby. I'm like, What if I don't have a boyfriend? I don't have a husband? I mean, I do, but you know, what if I don't? So, it's just--and this was a guy that--he's similar in age to me, he hangs out with a lot of the same friends that I do, who I would basically consider to be very equitable when it comes to that kind of stuff. But that was just his assumption. And, and it was so funny because as soon as he said it, I knew that as soon as it left his mouth, he was just like, Oh no, I shouldn't have said that, kind of foot-in-mouth syndrome a little bit. But it's, you know, it's that kind of thinking that that really makes me want to continue in the brewery industry and not necessarily get discouraged by it or upset by it. It's a little bit weird and off putting when it happens, because you know, those are the first two times it happened, and I'm sure it's not going to be the last two times, but it'll happen. Especially if I continue to get more and more into the industry and everything, but that's, it's kind of the weird thing is knowing, going into these kinds of things, that other people are going to assume that I have never done this before. I don't know what I'm doing, when it's the exact opposite. I think a lot of people--and a lot of my friends have told me--Quite frankly, there are people that like beer, there are people that love beer. And then there's where you are, which is on a completely different level, taking it to the next extreme. And there's a lot of other people in San Diego that take it to the next extreme, ‘cause that's kind of the city's thing, but very interesting. Interesting reactions I've had with--and it's always men--like I've never had another woman be like, Oh, where's your husband? Why are, you know--I've never been to a SUDS meeting or a Pink Boots meeting, where I'm expected to have a male counterpart with me, and that's my justification for being there. You know, it's never been, I need to have somebody else that's doing this with me to come. It's just, Oh, we're all women, we're all beer aficionados, let's get together and talk about beer in a place where we're not going to get that weird kind of, What are you doing here? Who are you with? Where's your man basically kind of thing. I mean, and because I started not that long ago, these are recent things like that interaction with the acquaintance with my friend group, that only happened four months ago. So I think it's getting better. I think a lot of people are just like, as soon as he said the words, he was like, Oh no, that's not, I shouldn't have said that. So, I think more people are becoming accustomed to the idea that there are women in brewing that are home brewers and do it at their own accord. Not because it's their significant others’ hobby. But obviously there's still room to grow into that. You know, it's still very masculine. It's still considered very masculine, which I don't really understand because it's basically cooking. I'm not sure how that one really gets explained away. But that's kind of where I feel like it's gonna’ get better, but it's probably going to take a long time. I will probably continue to get those kinds of weird, like, What are you doing here? kind of questions. Probably for a long while until more women start popping up. 00:21:48.000 --> 00:22:00.000 I think as long as you take it gracefully and it's another opportunity to educate, you know, it's like, that's one thing about craft beer lovers. They do like to educate the non-craft beer drinkers. 00:22:00.000 --> 00:22:06.000 Oh brewers love to hear themselves talk. Me included. (Laughter) 00:22:06.000 --> 00:22:20.000 So, where do you--I mean--you have such a small system now. Do you see in the future moving up to a larger system? Or are you happy with the size you're producing because it's enough to drink and enjoy and then on to the next thing? 00:22:20.000 --> 00:23:52.000 I'm kind of on the fence because at first, I thought, Well, a gallon of beer, that's enough for me to drink and give a couple of bottles to my friends. So, I thought, That's fine. But then once I actually started getting into it, and my friends started hearing about it, of course, everybody wants to try it. And then my office wants to try it. And then my friends of friends want to try it. So, at first, I thought, Well, five gallons of beer is a lot to try to get rid of, but now I realize that it would be very easy to get rid of five gallons of beer. Eventually when I have the space, I'd like to upgrade to a bigger system and start doing the five gallons. But at the same time, I'll probably keep doing one gallons just because I can do all grain. If I had a five-gallon system, I can't do an all grain recipe with five gallons of beer. There's just too much grain to fit into a pot humanly. So, I bought several bigger pots so that I can do all grain for my one-gallon batches. So, extracts are kind of a--I've never done an extract beer. I know that there are ways to do like a half-extract, half-grain kind of recipe. So, eventually when I--our plan is to buy a house in the area, and then, of course, once we own a house and have enough space, then I'd be more than happy to start brewing on a bigger system. But for now, space-wise, and because I do like the all grain--I think that's a lot of fun to actually take it the very first step of doing the grain. So, we'll see where it goes. It's kind of up in the air right now. Going both ways. 00:23:52.000 --> 00:23:53.000 Keep your options open— 00:23:53.000 --> 00:23:55.000 Exactly. Exactly. 00:23:55.000 --> 00:24:11.000 Okay. So, let's see. And you did mention with the Spanish beers, how they all tasted the same, like bread. I find that really interesting. Did you, while you were in Spain, did you have a chance to go outside of Spain and maybe head closer to Germany and experience any beers there? 00:24:11.000 --> 00:25:43.000 I'm kind of kicking myself because, you know, when I was living in Spain-- (conversation with waitress) When I was in Spain, I wasn't necessarily as into beer as I am now, so I didn't go to Germany. I didn't go to any of those big, you know, beer-producing countries, which I’m kind of upset about now. You know, the next trip that we go to Europe, we're definitely going to do that. My sister is studying abroad in the Czech Republic, so we're going to visit her and go to Belgium and Germany and kind of do a little beer tour. I did have a couple of craft breweries in Spain. They're kind of few and far between, but there was one--I forgot what it was called--but there was one that was kind of near Madrid that our local bar got a couple of bottles, and they had three options. It was a Hef, which is basically what everything tastes like. But a little bit better ‘cause it's, you know, it's a craft beer, it's not the local well drink. And they had a red ale, I think, and a wheat ale. So, nothing like the IPAs, you know, down here and everything. So, I didn't do a lot of beer drinking when I was there outside of whatever was available, which you know, now--I went to Spain, came back, and then got into beer. So, now that I'm into beer, I really want to go back and kind of try some of these other places, too. 00:25:43.000 --> 00:25:50.000 Now what makes a red ale? Just realizing that I don't brew, so— 00:25:50.000 --> 00:26:47.000 I'm pretty sure it has something to do with the malts. I feel like whenever I go places, I see a lot of different variations on a red ale. Um, I mean, like when we brewed one, we've brewed an Irish red ale, which has a particular grain profile and not very hoppy at all, much more malty bready kind of tasting, but still as that kind of caramel-y taste to it, which is why it's red ale because you're using darker malts. So, they end up being a little bit more roasted, a little bit more caramel-y, more on the sweeter side. So that's--but I've also seen things that say just red ale or there's a Flanders red ale. So, there's all these weird variations of it, and my entire thing about beer styles is so long as you can justify why it's in that style, I mean, anything goes really. I’ve had pale ales that I would say is an IPA, and IPAs that I would probably call a pale ale or something different. 00:26:47.000 --> 00:26:50.000 The categories do seem somewhat subjective. 00:26:50.000 --> 00:27:14.000 Exactly. I know that there are technically like hard, fast rules for what's supposed to be in which style if you're going by like GABF (Great American Beer Festival) standards, but nobody's keeping track of the big breweries. I mean, I think it's a call, their style, so it's whatever they want. Basically, just kind of cross your fingers and hope that it kinda’ sorta’ is what you were expecting when you order it. 00:27:14.000 --> 00:27:16.000 And enjoy it, no matter what. 00:27:16.000 --> 00:27:18.000 Yeah, exactly. 00:27:18.000 --> 00:27:27.000 And then, on the Kill the Keg that you mentioned, were they brewing in house, or were these kegs from various brewers? 00:27:27.000 --> 00:27:58.000 Yeah, they were from various different breweries. They mostly did San Diego breweries, but they would have a couple of one-off ones from further away. Actually, funnily enough, right around the same time that I moved out of that area and stopped going to that bar, they did set up a little brewing system in the back. So, they're brewing their own beer now. I haven't tried any of it. But we’ll—eventually, I keep meaning to make my way back over there. It's right next to SDSU. So, there's, there's no reason why I can't just drive down the street and check it out. 00:27:58.000 --> 00:28:04.000 And now have you gone to White Labs and tried their taster flights, where they have the same beer brewed with several different yeasts? 00:28:04.000 --> 00:28:15.000 Yeah. That's crazy. I was so upset when I first heard about White Labs and how they do the different yeast stream tasters because they close at eight o'clock, and I'm usually still working— 00:28:15.000 --> 00:28:18.000 And that’s why you were upset. You weren’t upset about the fact they experiment with different yeasts. 00:28:18.000 --> 00:28:53.000 Definitely not. I was upset that I couldn't manage to find time to go to them. So, then when I found out that the SUDS meetings are all at White Labs, I was like, Yes, sign me up. I'm going to do that. I love that. I feel bad because my, you know, I've been to White Labs now several times. My fiancé has not, but it's just because it closes so early, you know, it's hard for--We live in UTC, so it's not that far, but by the time I get home, and we both change and we get ready to go and we eat dinner. And then by the time we get over there, it's like 7:30 and it’s last call. 00:28:53.000 --> 00:28:55.000 That doesn't leave you any time to actually enjoy. 00:28:55.000 --> 00:29:21.000 Right. I mean, because I'm usually done with work so late, we actually tend to pick the breweries that are open until ten because the breweries either seem to close at eight or ten. There's not a lot of in between. So we basically pick the ones that go until ten because, you know, I don't want to get to a brewery and it be last call right when I get there, you know? I’m the kind of person that sits there and drinks one beer in three hours. 00:29:21.000 --> 00:29:23.000 And then you feel guilty keeping the staff late. 00:29:23.000 --> 00:29:41.000 Exactly. Exactly. So we will look for the ones that are open at 10, but we will make--this Saturday, actually, we both have our days free for once, so we'll probably make it over to White Labs, but there’s so many other breweries. So we'll see. 00:29:41.000 --> 00:29:46.000 Yeah. How many breweries would you say you've been to at this point, at least the local? 00:29:46.000 --> 00:30:14.000 At least the local ones. Gosh, I have no idea. I'm going to throw out at least thirty. We tend to go back to the ones that we like a lot. So, Kilowatt’s one of our favorites, we go there pretty often. Ballast Point for a long time--we were both pretty hooked on. Still one of my favorite breweries—I’m a little bit mad that they sold out--but I'll enjoy them until the quality changes at least, you know? 00:30:14.000 --> 00:30:17.000 So, you haven't noticed a change in their quality since they sold out? 00:30:17.000 --> 00:30:18.000 No, not yet— 00:30:18.000 --> 00:30:19.000 Taken over. 00:30:19.000 --> 00:31:17.000 Right, exactly. It was since they were bought out, taken over or whatever you want to call it. And I, I know that a lot of the people--when they first sold--a lot of the people that worked there were like, No, the original people are going to stay. The brewers are going to stay. All the recipes are still there. So, you know, I give it like five-ish years maybe until the quality changes. I mean, I could be totally wrong. I, you know, I really have no idea. It was so recent ago that I feel like they haven't had enough time to do a ton of changes yet, but you know, Home Brew Mart is Ballast Point. I mean, that's how Ballast Point started, so they've got the Ballast Point tasting room there. So, I always get Ballast Point beer, while I wander around and look at all the other equipment and dream about the things that I wish I had the space to do. But I haven't noticed a significant change. I guess we'll see as time goes on. 00:31:17.000 --> 00:31:40.000 And you mentioned that you have a forum that you get online with. And so, you've got the face-to-face through the home brewers and Pink Boots. Do you find--how do you compare the support you get between virtual and in-person, barring the male response to you as a woman brewer? 00:31:40.000 --> 00:33:42.000 Yeah. I honestly--it's pretty even. If I had a question and I went to one of the home brew clubs or Pink Boots, I'm sure they'd answer it, and they would give me the entire explanation as to why. Same kind of thing online. I think it's a little bit more interesting online because different regions have different styles and opinions, and I feel like when you're talking to people in the same home brew club all the time, like they all pretty much use the same techniques probably. But when I go online and I'm talking with other people that maybe, you know, they have different equipment than I have accessible, or maybe they get different ingredients because they can get different hops or this and that and the other. So, I mean, the support is definitely still there. I think it's a little bit easier online to cheat just because no--it's very anonymous--so nobody really knows who I am or if I'm a woman or a man or old or young or whatever. So, it's a little bit more non-judgmental online, I would say. If I ask a specific question, I'm going to get a specific answer for what I was asking versus if I'm talking to someone in person and I ask a question, they might give me the more basic answer when I'm looking for the intermediate answer. You know, again, just based off of appearances, like young woman. So that definitely plays into it when I'm talking with people, who don't know me super well. But when you're online, I mean, people assume that if you're on this home brewing subreddit (online forum) that you kind of know what you're talking about, or at least you know enough to have found your way onto this website. And I've definitely asked some stupid questions, but everybody's been really nice about it in both spheres. That's something that I do really like about home brewers is that there are people that know a lot, and you can get really, really into it, but everybody is very, very kind to the newbies. You know, it's very collaborative. Everybody wants more people to start home brewing just because, you know, it's fun. It's not like there's any competition. 00:33:42.000 --> 00:34:01.000 Yeah, I have to say, I have found the community extremely welcoming and very warm and just wonderful. But of the home brewers, you know, is there anybody talking about going out and opening their own brewery, or is everybody pretty much happy with what they're doing? 00:34:01.000 --> 00:34:23.000 Most people are happy with what they're doing. Um, which, you know, being in the finance side of things as my career, I kinda like that. I don't hear a lot of people (Conversation with waitress) Um, you had asked me about— 00:34:23.000 --> 00:34:26.000 Home brewers starting their own— 00:34:26.000 --> 00:34:56.000 Oh, starting their own breweries. I haven't heard a lot of that just because I feel like a lot of people realize that you don't just get to brew beer all day. You do have to actually start a new business, which I feel like a lot of people realize is not nearly as easy. I mean, you can make the best beer in the world, but unless you know how to run a business, you're not gonna’ make it. So, I personally don't have a lot of home brewing friends that are thinking of starting their own brewery, just because it's--that's a life commitment right there. 00:34:56.000 --> 00:34:59.000 Just getting through the ABC (Alcoholic Beverage Control) seems to be a life— 00:34:59.000 --> 00:35:32.000 I mean, it's just insane. And then you have to figure out how to brew on these industrial systems and balancing your income versus your expenses. I mean, most small businesses are not profitable for the first three years, at least. So, if you're going to be opening a brewery, that's a big commitment. So, the people that I hang out with are not necessarily looking to go that route. You know, they just want to brew at home and have their own beer to drink and enjoy the process. Not really trying to make it big. 00:35:32.000 --> 00:35:42.000 Do any of them seem to have ramped up their systems just to meet the demand of friends and family like you're talking about—that it would be easy to brew five gallons and get rid of it? 00:35:42.000 --> 00:36:39.000 I don't know. I feel like a lot of people start on five gallons. So, I kinda’ went the opposite direction, where I started on one gallon. I don't know a lot of other people that started on a one gallon and that kept with it. I feel like a lot of people get those one-gallon brew kits for gifts. And then kind of like what I did, you know, I threw it in the closet for six months and then didn't look at it again. And it was only through sheer determination and my friend that gave it to me, his persistence on the Why can’t I drink this beer? Why isn't it done yet? When are you going to start it? When are you going to do this? So, he kind of pushed me a little bit more into making it a priority. At first I was like, Oh, this is just some weird, stupid hobby. I'll try it out. It'll probably be fine. I'll probably do it once, realistically, and then never look at the thing again. But when I made the first batch, I was like, Okay, this did not turn out the way I wanted it to, what did I do wrong? What can I do the next time so that it does turn out the way that I want it to do. 00:36:39.000 --> 00:36:41.000 So you're seeing a challenge in the brewing. 00:36:41.000 --> 00:37:34.000 Yeah, definitely. It’s not very consistent because I keep picking different styles for every single batch, so it's not easy to compare everything. And also, I only have a one-gallon kit, so I usually drink all the beer. And then by the time I go to brew another batch and that batch is done. I mean, the first batch was gone two weeks ago. We drank it. It's been fun so far, but, uh, I don't think a lot of people that start out with those one-gallon kits really stick with it. So, I don't know a ton of people that have upgraded, but I imagine there's gotta’ be people out there that have done the same thing. You can buy refill kits online, so it's gotta’ be a thing. I went to Ballast Point instead because I wanted to actually talk to a real person and kind of look at everything, but you can order kits online. 00:37:34.000 --> 00:37:47.000 Now when you go to Home Brew Mart or any of the other supply stores, do they sell set quantities or can you buy, you know, like you said, they downsize the recipe for you. So you don't wind up with a lot of leftover materials that you've got to deal with. 00:37:47.000 --> 00:38:31.000 Right. Well, with the barley and the grains and stuff I don't because they sell that by weight. But like for example, I have three different hop pellets varieties in my fridge, because since I'm only brewing on a one-gallon kit, I'll only need half an ounce of hops, but they sell them in five-ounce containers. So now I'm kind of stuck with the leftovers. So that's kinda’ my next project is Okay, looking for new recipes that I can kind of recycle some--like the leftover yeast, you can't really keep ‘cause it's yeast. So, you kind of have to use it and pitch it, which is a bummer. But I do have extra hops all over. They’ve kind of taken over the fridge. They're getting a little bit out of control, but— 00:38:31.000 --> 00:38:40.000 Well, or go back and brew some of those earlier recipes you did to see, you know, if you (word inaudible) a little bit here, is it going to turn out the same? Be even better. 00:38:40.000 --> 00:39:02.000 Exactly. Like I said, that Irish red turned out real good. So, we'll--I kept the recipe. We didn't change the recipe at all. My fiancé is kind of like, Well, why don't we throw this in it? And why don't we throw that in it? I'm like, No, no, this is the first time we've tried this style. Let's just follow the recipe and make sure that it turns out right first off. And then we can, then we can try to experiment a little bit more. 00:39:02.000 --> 00:39:06.000 Is he the one that wants to try to challenge the recipes a little bit? 00:39:06.000 --> 00:39:34.000 He's the cook, so he's the one that's in the kitchen all the time, and it's kind of his kitchen. He doesn't follow recipes. He basically just makes stuff and throws other things in. So he kind of wants to do the beer in the same way. And I'm much more like, No, we gotta’ follow the recipe. I want this to turn out the way I wanted it. So, it's an interesting dichotomy, but you know, again, I'm the head brewer and he's the assistant. So, I get to make the calls at the end of the day as to what's going in the beer. 00:39:34.000 --> 00:39:38.000 Exactly. Okay. Well, I think that covered all of my questions. 00:39:38.000 --> 00:39:39.000 Perfect. 00:39:39.000 --> 00:39:45.000 So, if you have something else you want to add? I think you've been very informative. 00:39:45.000 --> 00:39:48.000 I don't know— 00:39:48.000 --> 00:39:50.000 What's going on for the home brewers-- 00:39:50.000 --> 00:40:01.000 Well, I hope it’s a useful entry at least. Will go forward into time and provide some insight. But yeah, that's about all I've got. NOTE TRANSCRIPTION END ]]> https://rightsstatements.org/page/InC/1.0/?language=en audio Property rights reside with the university. Copyrights are retained by the creators of the records and their heirs. &#13 ; &#13 ; Please see the related “Preferred Citation note” for language on citing materials from this collection. &#13 ; &#13 ; Permission to examine Library materials is not authorization to publish or to reproduce the examined material in whole, or in part. 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The researcher agrees not to record, reproduce, or disclose any Social Security number or other information of a highly personal nature that may be found. 0 https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=CullLynda_DownieJudith_2017-05-11.xml CullLynda_DownieJudith_2017-05-11.xml https://archivesearch.csusm.edu/repositories/3/resources/19 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cull, Lynda. Interview May 11th, 2017. Description An account of the resource Oral history interview of Lynda Cull on May 11, 2017, at Stone World Bistro and Gardens, Escondido, CA. Cull is a home brewer and financial consultant specializing in the beer industry. In this interview, Lynda discusses how she got into home brewing and her career as a financial professional in the brewing industry. She speaks to her experience with brewing groups in the San Diego area and as a woman in the brewing industry. Identifier An unambiguous reference to the resource within a given context SC027-068 Date A point or period of time associated with an event in the lifecycle of the resource 2017-05-11 Format The file format, physical medium, or dimensions of the resource audio Creator An entity primarily responsible for making the resource Lynda Cull Contributor An entity responsible for making contributions to the resource Judith Downie Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Escondido (Calif.). San Diego (Calif.), Spain Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. California State University San Marcos Subject The topic of the resource Brewing industry -- California -- History Microbreweries -- California -- San Diego County Home brewing Brewchive(r) Community history Women's experience https://archivesoralhistories.csusm.edu/files/original/94d2d0d7cb9c43df70faee7a952cb115.pdf 6eb9d98c96c0eaf4368f2bf5c86aa082 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Spackman, Amy. Interview transcript, February 23, 2017. Creator An entity primarily responsible for making the resource Spackman, Amy Contributor An entity responsible for making contributions to the resource Downie, Judith Date A point or period of time associated with an event in the lifecycle of the resource 2017-02-23 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant San Diego (Calif.) El Cajon (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href=" https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright.</a> Rights Holder A person or organization owning or managing rights over the resource. California State University San Marcos Format The file format, physical medium, or dimensions of the resource sound Identifier An unambiguous reference to the resource within a given context SpackmanAmy_DownieJudith_2017-02-23_ADAtranscript Subject The topic of the resource Brewing industry -- California -- History Microbreweries -- California -- San Diego County Description An account of the resource Amy Spackman began working in the tasting room at Mission Brewing in San Diego after switching careers from being a preschool teacher. In this interview she discusses her experience breaking into the San Diego craft brewing industry, her continuing education, and what it is like to be one of few women in the industry. License A legal document giving official permission to do something with the resource. https://creativecommons.org/licenses/by-nc/4.0/ Brewchive(r) Women's experience Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Oral Histories Description An account of the resource Video and audio oral histories can be viewed here. Histories are listed alphabetically by last name. Individual histories are indexed and transcribed and can be searched. Publisher An entity responsible for making the resource available California State University San Marcos University Library Rights Information about rights held in and over the resource <p>Rights to oral histories vary depending on the history. The library owns the copyright to some histories, and has license to reproduce for nonprofit purposes for others. Please contact CSUSM University Library Special Collections at <a href="mailto:%20archives@csusm.edu">archives@csusm.edu</a> with any questions about use.</p> Oral History A resource containing historical information obtained in interviews with persons having firsthand knowledge. Interviewer The person(s) performing the interview Judith Downie Interviewee The person(s) being interviewed Amy Spackman OHMS Object This field contains the OHMS Hyperlink (link to the XML file within the OHMS Viewer) https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=SpackmanAmy_DownieJudith_2017-02-13.xml Interview Keyword This filed adds keywords to the Omeka Oral History item type. Keywords are included in the OHMS XML, this field in Omeka will allow for full data migration between OHMS XML and the Omeka Record. This field does not impact the OHMS / Omeka integration and is optional if you do not need to map the "keywords" field in the OHMS XML to the corresponding Omeka record. San Diego brewing;women in brewing;Mission Brewing;brewing industry;craft brewing OHMS Object Text This field contains the OHMS Index and / or Transcript and is what makes the contents of the OHMS object searchable in Omeka 6.0 Spackman, Amy. Interview February 23, 2017. SC027-066 00:00:00 SC027 California State University San Marcos University Library oral history collection CSUSM csusm San Diego brewing ; women in brewing ; Mission Brewing ; brewing industry ; craft brewing Amy Spackman Judith Downie sound SpackmanAmy_DownieJudith_2017-02-13.mp3 0 https://archivesoralhistories.csusm.edu/files/original/694828807984d331d6d9c34d9ef41c55.mp3 Other audio Oral history Amy Spackman began working in the tasting room at Mission Brewing in San Diego after switching careers from being a preschool teacher. In this interview she discusses her experience breaking into the San Diego craft brewing industry, her continuing education, and what it is like to be one of few women in the industry. NOTE TRANSCRIPTION BEGIN 00:00:00.000 --> 00:00:33.000 This is Judith Downie, oral historian for California State University, San Marcos, on February 23rd, 2017, collecting an oral interview from Amy Spackman of Mission Brewing, and she has signed the authorization documents and has been given a copy of the authorization, and we will now be starting the history. (Unintelligible) These are just some sample questions here. You definitely don't have to answer these questions. You can riff off in any direction that you want. 00:00:33.000 --> 00:01:29.000 Cool. All right. So, my name is Amy Spackman, I live in National City and yes, I am over twenty-one. Thankfully. All right. (Unintelligible). Okay, good. So pretty much how I got started working with beer, I taught preschool for seven years and got really burnt being in the field. It was something I was really passionate about before, and then it just wasn't really doing it for me any longer. And I didn't feel that it was something fulfilling. And I was looking at, you know, I'm in my early mid-twenties, what am I going to do to change that? I didn't want to become my dad that is counting down until Friday and when the weekend is and dreading that and bringing on that negativity so early on. So I decided to just quit, essentially. My director was really supportive of it. 00:01:29.000 --> 00:02:28.000 I told him, I said, this just isn't working out anymore, and I need to do something that's more authentic. And, it was an interesting couple of months of searching, honestly. I found out that coffee wasn't what I wanted to do. That wasn't a big enough passion. Even though it's a serious love, but beer was always something, and jokingly, the kids kind of drove me to drink beer all the time, and I was spending more and more time kind of nerding out on those things and collecting bottles with my husband. And it just dawned on me, why not try to work in beer? It’s San Diego, It's--why not? So, just kind of randomly set out some emails, and I was hoping, you know, am I gonna be taken seriously, I’m a teacher? What are they going to see as a value for me coming from preschool that's already viewed as a daycare. How is that going to apply into a brewery? So that was a really scary thing, honestly. I didn't know what was going to happen, if anything was going to happen, am I wasting my time? 00:02:28.000 --> 00:03:37.000 And then I got a response back from Twisted Manzanita in Santee, which bless their hearts at the time for bringing me on, for giving me the chance to jump over and seeing that as a teacher coming into beer, I had organization and things of the sort. And so I did some office work for them and then somehow just drifted into the tasting room, due to people not showing up for shifts and had no formal training whatsoever on anything. I didn't know how to change a keg. I didn't know how to, I hadn't worked cash register since my first job when I was in high school. I hadn't done any of these things and it was just, you were thrown out and the brewers really taught me everything. And I think that was one of the biggest things I loved about beer was that no one treated you like you were lesser because you didn't know. And it was always a learning opportunity, and ever since I started at that particular brewery, it was always something I was learning new every single day. And I thought that was the coolest thing that it was a community and that you were all in it together, even if the particular place wasn't the greatest. 00:03:37.000 --> 00:04:54.000 They've now since gone under, which is no surprise, but finding Mission was one of the best things because I had gone out into that job search again. I thought, oh God, you know, was this a reputable enough brewery? Am I gonna be able to get somewhere else? What am I going to do? And thankfully Mission just really just popped up, and it's extremely close to the house. And there were so many opportunities presented early on. I really connected with the staff right away, which was really cool to see such warmth. So now I do tours, which back to the teacher thing, you know, managing crowds, being organized, timely, things of the sort that was really helpful. And so that was nice to bring those skills over into that side. So I do tours here, I bartend, and I am also in charge of our merchandise. So that's been really fun to have a variance in the schedule and also be so close to the house and be with this--Mission (Brewery) I kind of consider it my extended family. I'm here all the time, all the time, and everyone is really sweet. And again, if I don't know something I'm not afraid to go ask another brewer or one of the supervisors of another department that I don't know something about, and they're more than happy to teach me. 00:04:54.000 --> 00:05:48.000 And I think that's the coolest thing, is again, that community furthered. It's a little daunting sometimes being, going from a woman-dominated field to the opposite. That was an interesting change being like I'm one of two, but here at Mission, we have so many. Our offices probably got five or six women that work in there. We've got three female bartenders, no female brewers at this point, but it's just really cool to have that element going on. And I think that's just really cool. But it, it can be kind of daunting to prove yourself that, you know, beer is a passion rather than the aesthetics behind the bar pouring a beer for somebody that doesn't quite understand that you know about beer. So that's why I've really been interested in continuing school. 00:05:48.000 --> 00:06:38.000 So I've been enrolled in the San Diego State (University) Business of Craft Beer program, finishing up my last class for the level one certification in May. And then I'm gonna take a break for baseball season, because that's a busy season for us and then go back probably in the fall to finish up my level two. And then I just judged my first beer competition, which was really scary and daunting at AleSmith (Brewing Company). And it was a really cool learning experience. I'm looking more into getting BJCP (Beer Judge Certification Program) certified and studying for my Cicerone test, hopefully in December to take that. So there's really no end all in my goal for where I want to go with beer, honestly. It's more, I like having my fingers in different pots ’cause it keeps it--there's variety, and I like that. I feel like you'd never know everything, and that's the coolest thing. 00:06:38.000 --> 00:07:28.000 I don't know anything about brewing. I'd be super excited to learn more about that. But yeah, the whole reason behind going to school is because it was something I was passionate about and because it was cool to finally learn something that was exciting. And again, you’d never know everything, and I've just wanted to get every beer book, read it all. I love obviously going out and drinking lots of beers at different places and every brewery has its own element. It's just a different family at each place, and I think that's the coolest, and for the most part, I feel like San Diego breweries are a big family and we all support each other in various ways, whether it's by sharing ingredients or sharing ideas, or just acknowledging that you do the same work. I think that's just the coolest thing. Um, yeah. 00:07:28.000 --> 00:07:31.000 How many years have you been here at Mission? 00:07:31.000 --> 00:07:49.000 Sunday will be my one year. So probably two years in beer now, coming up on two, which doesn't, it's really nothing. There's lots of people here that started real, way earlier on. So it's, it's been cool to jump into the school side of things to kind of make up for the lost time but it's been, it's been fun. 00:07:49.000 --> 00:08:25.000 And the involvement with the Pink Boots Society has been really exciting to collaborate with other women as well and learn about scholarship opportunities and network and support each other. I think that's a really fun organization. We just had a meeting last night, and it was, it was exciting. Big fan. It's neat to see the full circle of women coming back into beer, more in the spotlight from historical times to now that it's coming back around. And I think that's really cool. 00:08:25.000 --> 00:08:35.000 Okay. So considering your, your educational process right now, it looks like you're planning on being in beer for a long time. 00:08:35.000 --> 00:08:42.000 Yeah, I, I can't see myself leaving the industry honestly. It's not an option at this point. 00:08:42.000 --> 00:08:58.000 Well let me go back to Twisted Manzanita. Since you did work there for a little bit, did they have any women working there with brewers? I mean, since they're gone, it's kind of like, you know, to piece in a little bit of missing history here. 00:08:58.000 --> 00:09:51.000 There were no female brewers at Manzanita. There was a woman that ran the packaging line. Maybe one that volunteered once in a while on a very informal basis. And aside from our HR lady, that was really it. And one or two female bartenders, but they were just there to have a job. There was really no love kind of showing for beer. It was just more of a, uh, it was just definitely a job for them. And for me, I really liked to connect in with that early on with the customers being like, oh, well, what do you like to drink? Well, let me show you, let me teach you about this style. Let me show you that IPAs aren't scary. Let me show you that dark beers aren't scary. It was, it was cool. But yeah, Manzanita, there was no women there whatsoever. 00:09:51.000 --> 00:10:14.000 Let me think here for a minute, there was something on the tip, the tip of the skull and it's gone. Other than Pink Boots, do you see any formal or informal networking for the women in, in beer in San Diego? 00:10:14.000 --> 00:11:12.000 Pink Boots is kind of the main one. Um, I want to say, and I could be wrong on this. I know inside QUAFF (Quality Ale & Fermentation Society), the homebrewer society, I want to say there's one called Suds that's for women, but I haven't broken into the home brew community myself. So I'm, I'm really unsure on that, but that's something that I'd like to explore, but in order to brew, there's lots of there are home brew, um, there's lots of things that need to happen first. Like making space in our house and having an entire day off to make the beer for the first time. But I don't know if I'd ever want to open my own brewery, honestly. Once my husband gets out of the military, we're looking at, you know, making beer more frequently, ‘cause he'd have more time, but at the point of San Diego’s saturation with breweries, I don't know if I would be bold enough to believe that our short term home brewing would be good enough to open a place. 00:11:12.000 --> 00:11:15.000 So does, does your husband brew? 00:11:15.000 --> 00:11:31.000 We are gonna, we have the beginnings of a, of a brew system, but we haven't done it yet. Um, it's ready to go just when both of us have the same day off and an eight-hour chunk of time, which, it's been awhile. 00:11:31.000 --> 00:11:46.000 Oh yeah. Martin at Quantum (Brewing) invited me to come down ‘cause I met him and I said, I don’t really, I don’t understand the brewing process. What’s actually entailed. So he said, come on down one morning when I’m brewing. And I went down and I was just like, oh, this is a lot more than I thought. 00:11:46.000 --> 00:11:56.000 The homebrewing element, that’s a little scary. I can watch the guys do it all day, and I get the gist of it. But as far as making it actually happen in the kitchen, that's a little more frightening. 00:11:56.000 --> 00:12:08.000 It seemed like there was a lot of watching temperatures and a lot more carefulness to it than I would have thought because of just my lack of knowledge about the brewing process. 00:12:08.000 --> 00:12:42.000 Much more science oriented, much more math, which the two of those things are not my strong points. Which is why I'm letting everyone else brew. I’ll help you name a beer. I'll do more of the artsy side of things. But one of my favorite things, though, about brewing here, watching them at least, is coming in and the smell of the brewery. It's the most beautiful smell. Nothing bad can happen to you when that smell is going on. It's, it's just magical. Love that. That's my favorite. 00:12:42.000 --> 00:13:22.000 And then as far as any mentors, like I said, pretty much everybody in all different departments have, I mean, whether it's been at Manzanita or at Mission, everyone's been so great extending a hand or explaining what their positions are, like, how to overcome something that's challenging or encouraging you to continue on with school. There's, it's just kind of been a work of everybody. And I think that's really nice to be around, such a supportive, positive environment. And even on the worst day, it's beer at the end of the day. And just kinda reminds me to really appreciate what we're doing. 00:13:22.000 --> 00:13:43.000 Okay. I remembered the question I had. You mentioned QUAFF and not breaking into that yet. So from your perspective, do you see not an adversarial position, but a division between QUAFF as a home brewer group and you know, the more professional, professionally-focused groups? 00:13:43.000 --> 00:14:07.000 I mean, there's definitely a lot of professionals are in QUAFF. I want to say, I think it's Jeff (Wiederkehr) from Burning Beard he's in that as well. So a lot of the pro brewers are in QUAFF as well, kind of supporting the people starting out in their kitchens and things of the sort. So again, all comes back to that support system. 00:14:07.000 --> 00:14:18.000 Because I haven't reached out to QUAFF yet. I mean, I've seen, uh, Sheldon Kaplan's SUDS documentary (SUDS COUNTY, USA) where he relies a lot on QUAFF members. 00:14:18.000 --> 00:14:19.000 Okay. 00:14:19.000 --> 00:15:20.000 Because that was done in 2000, I can't remember the exact date, but it was really kind of before a lot of the commercial breweries opened up. So he didn't have a huge body of those people to go to, although he did interview Peter (Zien) and Skip (Virgilio) and a lot of the other, the other originals, the long-termers, but he didn't, he didn't get to the newer people. And I'm, I will say I'm really thrilled to see the Mission name, because when I came to Pink Boots, and I talked about Katherine Zitt, poor woman, her unfortunate name, um, her husband did own Mission Brewing for a while. Interesting. And, of course, that was all pre-prohibition, but he did have San Diego Consolidated and Mission, he purchased later, but it was always with a group of investors. So he wasn't the solo owner, but you know, I'm like, “Oh good. You know, this ties back to Kate and you know, my pre-prohibition brewing.” 00:15:20.000 --> 00:16:10.000 It's really cool. Um, I've always been kind of a nerd for history, honestly. Um, I think it's just really cool, and being born and raised in San Diego, it's, it's really neat to be a part of one of the originals, um, and be able to explain that it's one of my, when I give our tours, that's one of my favorite parts to explain that to people, um, besides the brewing process, it's the history and how it came back. And, um, it's just cool that it's, it's still in existence. And, um, every customer has been just in awe that the name’s, you know, been revived and the building is really cool. Everyone thinks that's where we are over off of Washington. We're not. And it's cool to say we haven't been in that space since 1919 ‘cause prohibition. And, um, it's just really cool. It's, it's neat that both these buildings are still standing, um, and haven't been smushed over for condos or a stadium— 00:16:10.000 --> 00:16:32.000 It would be wonderful if Mission could get back to the original building. That would be really, really cool because so many of our buildings are gone. It's, it's real sad. And so for me, as a historian, to see things like that gone, I get real, there's goes another piece of our history. Now, have you looked at the BEERology exhibit at the Museum of Man? What did you think of that? 00:16:32.000 --> 00:17:51.000 Yeah. Um, I thought it was a little small, um, but small is not always bad. Uh, I felt like there was a lot of things that kind of were left out. I mean, especially could have been more of an ode to modern day, um, beer and, um, I just, I feel like it could have been a lot more, uh, female centered for sure. Um, it was just, it was, it was a neat exhibit. I think it's really a, it's a really good start. Um, I feel like there's a lot more to go and always things to add, um, especially for how long beer has been around and how many, I mean, I, I feel like it did a really good job showcasing the different cultural varieties of traditional beers, but there's a lot more that could have been added to that, and beer’s everywhere, um, on, in all different countries. And, and I feel like it kind of only focused on, um, more Latin America and their influence in making beer. I would've liked to see more European influence of, you know, the alewives and things. Um, and yeah, again, more, more modern acknowledgements to San Diego’s roots, since it is featured at a San Diego museum. 00:17:51.000 --> 00:18:52.000 Have you ever been to the San Diego History Center and looked at their (exhibit) ‘cause they actually did an exhibit in 2013 on craft beer, or beer brewing, in San Diego. Their remnants of the online exhibit are still up there. Cool. But I've actually been into the materials because Jane Connelly, the archivist there has kind of kept everything. Those are the materials I've been mining for information about the women in San Diego beer, because there's really not much of anything else. And in the San Diego History Journal, which is available for free online, um, Ernie Liwag has written a couple of articles. The second one was really kind of a recap of his first, but it did have a little bit more information, but it's interesting because he doesn't mention women. It's just, you know, he does talk about Mission. He does talk about, you know, brewing and the effect of prohibition and stuff, but, uh, yeah, it's uh, so that's, that's real fun to, to mine that for interesting things. 00:18:52.000 --> 00:20:24.000 And then of course that's part of what we want to do with the Brewchive is save the history of what's going on in San Diego brewing and North County, including North County working with the San Diego region. But of course, with my focus on women's history, I'm like, you know, “I got to get the women,” because right now with what I'm running across with Kate is she's almost never mentioned anywhere. And she's not mentioned really in connection with San Diego Consolidated Brewing, except for once or twice in the newspaper when J. Henry her husband would be mentioned. And then, yeah. And, or, and of course he was always Mrs. J H Zitt in all the society pages and stuff, but what little prison she even had there. But I was looking to see, um, if there was any reaction to prohibition or to the temperance movement or anything, because as a woman, she would have been in women's groups. She was very active evidently in the floral society. And she's going to be running into women who are not going to approve of her husband's source of income, and the died childless. So probably any papers they had are gone. Yeah. I'm kind of hitting a brick wall on developing anymore about her, but it's been real interesting because absence says so much as well as presence. Yeah. So, yeah, but I'm just determined to not let our women now escape from us, you know that's, that's gotta be recorded. 00:20:24.000 --> 00:21:25.000 That's really cool. Uh, like one other thing I thought of, um, is with that career change, going from preschool to beer, um, it was really hard convincing some of the older members of my family, um, that it's a reputable industry, that it is really such a big impact in San Diego, that San Diego is very notable for their beer. Um, the west coast in general is notable for their beer, and I'm not going into a career that's just willy nilly. I'm not partying all the time, though that happens. Uh, it's trying to show those that wonder why you would abandon something reputable, as teaching, and go off into this. Um, that's been kind of a struggle to show that. So I think that's kind of my push for so much extra school, um, is to show the people that just assume, “Oh, you're, you know, you just haven't figured it out yet. You're just doing a job like this to tide you over, and you're just pouring beer,” and it's, it's bigger than that. 00:21:25.000 --> 00:22:11.000 And I think that's a really interesting point to bring up is the family support and the, the exterior perception of what the beer, the beer industry is like, the beer community is like, and you, especially as a woman in this beer situation. So thank you for bringing that up because that is not something I would have thought about. Um, so that brings me another question that I can add to my list. You know, what, what is your family or, you know, what kind of, not just your in-the-industry mentors, but what kind of support or reaction have you gotten from those around you that you love and interact with outside of the beer? 00:22:11.000 --> 00:22:55.000 I feel like now it's, um, now that it's been a while and they see how much school has gone through and, um, all the resources when they come over, I've got books all over the coffee table. I think they respect it a lot more now. And it's, it's been really cool to bring in family, um, to show them the facility and, and explain, uh, veer a little more in depth, or to bring a beer out to my parents, they typically don't drink beer, or if they do it's, it's not that stellar. Um, it's, it's been really fun to introduce them to that. And I think people get it now. Um, and I think they see that it really lights me up, and I'm just really into it. Um, so that's been, that's always exciting. So anytime I get a chance to show something new at, the brewery, I'm like, “Oh good.” 00:22:55.000 --> 00:23:43.000 You know, or “I can teach you about this beer. I can invite you to a bottle share at our house,” um, which we love to host. Uh, we have so many beers that we cellar, uh, we're needing a second and maybe a third refrigerator, um, ‘cause we have so many. And it's just fun to share that with people or, um, when super like, “oh, it's beer’s gross,” or “I don't like beer.” That's my favorite person to talk to. It's like, “Well, do you like coffee? Do you like chocolate? Then you'll probably like a stout.” And finding the parallels between food and beer has been cool. Um, it's made me want to start cooking, which that's amazing and cooking with beers is really fun. Um, it's, it's cool to find a really neat, uh, like smoked Schwarzbier and marinate a tri tip in it and then make that. 00:23:43.000 --> 00:25:05.000 And my husband's like, “Wow, when did this happen?” And like, it's weird. Um, it motivates me to do things. Um, but, uh, one other thing I think is cool is that, um, the breweries are expanding down into South Bay. Um, we recently purchased a house about like four years ago and being in National City in an area that was kind of a beer free zone, it's really neat to see breweries start to creep down in there. Um, Machete Alehouse (Beer House) is I think it's Ale House is the rest of their name. Um, but it's a husband and wife that own it. And she's the sweetest she's always really, um, great, um, always really welcoming of women coming in. And it's so neat to see it pushing into South Bay into communities, like you said, that don't necessarily, um, reach out for craft beer. Um, that a lot of the, my neighbors, you know, to their bits kind of go into the liquor store, and they'll buy like a forty pack of Natty Ice for $4, when they wonder, “Why would you spend eight bucks on a 22 ounce of beer?” Um, and it's, it's cool to expose them to that, um, and be like, “Hey, this is, you know, this is an offering at your liquor store next to you, try this out” And then, you know, maybe they'll get into the community more as well and kind of find some advancement. But it's, it's great to see it pushing into National City now. 00:25:05.000 --> 00:25:20.000 Do you think National City is, um, because of the economic basis or was National City just not legislated for breweries? I know that's something that winds up having to be done in every single city. 00:25:20.000 --> 00:25:46.000 I know Chula Vista was a lot more welcoming to the breweries coming in, um, National City with it. Um, when I was a kid, there was lots of crime. Um, it's slowly kind of fading out now. So I don't, I, it could be a factor of that. Um, of seeing breweries is more of an invitation for those activities to go on. But, um, it could be a city thing. It could be, I don’t know. 00:25:46.000 --> 00:26:45.000 I mean, I can see a business person looking at that saying, you know, looking at the demographics, looking at the income level, looking at the legis—the rules and regs that the city has passed, you know. Is it a welcoming climate or not? Because you know, up in North County, I've been watching Indian Joe, I drive past Indian Joe every single day. And he's had his Coming Soon sign up now for a year? Or better? And, you know, and yet other breweries in Vista have seem to be opening up. So it's like, is it just he's had problems or is just, uh, did these other breweries that opened up--have they been in the process as long, but just not as visible as a big, giant sign on a building right next to Highway 78? Yeah. So I actually, one of our faculty members knows, um, the owner, and she goes, “Oh, and as soon as he's opened, you know, we'll go there and have a beer,” and I'm thinking, “Great, ‘cause I would love to pick his brain and see what's going on. 00:26:45.000 --> 00:28:35.000 But I know that Vista was very welcoming to a winery that was in Oceanside and then they moved into Vista and then they kind of collapsed and fell apart through no fault of the cities. But they did struggle a little bit with getting it there, even though Vista was supporting them to move in. It was like once they started trying to actually go through the process, it wasn't all that simple. And so, and I know the SUDS documentary there is mentioned in there. I think it was Skip Virgilio. But I'm not, I could be wrong, was saying how, when he went to get licenses or no, it was Chris Kramer of Karl Strauss. He said, “When we went to get licensed, you know, the city didn't know what to do with us. And we said well, what's Alpine doing or whoever it was?” And they didn't know that because nobody had ever gone to get a license. And so that kind of showed that, and of course, Chris didn't mean to expose somebody else, but he just said, “Well, you've got one open. Why can't we do the same model?” It turned out there was no model because the others hadn’t followed the process. So yeah, the legislation and all that is always real tricky and something of interest to me because I also, um, we're a government documents depository, so I kind of like that whole legal issue thing and the constraints that our government puts on us many times probably for our own good, but in other ways it really stifles things. But then, um, there was another question I had. Generally with an oral history, I'm just supposed to let you talk, but it's like, okay. You know, questions are coming up. And I can certainly ask and, um, oh, the Cicerone. Tell me about that process please. 00:28:35.000 --> 00:30:56.000 Oh man. So I believe the, uh, well, the whole process of Cicerone in the beginning is the certified beer server, which, um, a lot of breweries require you to have. Manzanita was encouraging and paid for it. Um, all of the $80 that it was. Um, but it was just general beer keeping, um, basic stuff. Um, I feel like that should be a requirement for all servers to know, um, which most places will require it, but I think it's just great knowledge. Um, so that's the level one. It's a recognized level and it's kind of not um, and then the next level is Certified Cicerone, and that's when you can officially call yourself a Cicerone. Um, once you pass that test, it's about 400 bucks and I believe there's a written component, a tasting, and a practical. Uh, one of our girls here just took her test, um, for the second time, and, um, it's a lot of studying independently. Um, you have to learn about hop flavors. Um, there's a syllabus outlined online, about what is, could possibly be on the test. Um, but it's really intense. I have had a couple of friends take it, uh, mixed, mixed reviews on how they did. Um, but, and then the next level is advanced Cicerone, I believe, uh, which is cool. One of my, uh, girlfriends, uh, over at Modern Times, she's the only Advanced Cicerone in southern California as a female, uh, which I think is really cool. Um, and then up from there is Master, and that's the highest level that you can go. So a Cicerone is kind of the equivalent of a Som (sommelier) for beer world. Um, but, uh, yeah, that's definitely something I want to, to go with. Uh, just studying independently sometimes goes better than expected or not expected. Um, all, I think I'm going to try to take it once I get out of the SDSU program. Um, so I feel like I'll have a, at least a general gist to refer back on to supplement any extra readings I've done. Um, cause I'll remember it back from a class. So that's kinda what I'm waiting for, but yeah, Cicerone is definitely something that's in the sights for sure. Um, and once I attain Cicerone, I'd be interested in going on to the other levels as well, because like I said, you never know everything, and there's so much about beer, there there's so many different avenues that you can go down and, um, you just you'll never know it all. And that's the coolest thing. 00:30:56.000 --> 00:31:35.000 And then you also mentioned, you know, cooking with beer and things like that. Um, something I've seen that I find very interesting is the, um, the tie of food trucks to tasting rooms and breweries. I mean, I realize it's a symbiotic relationship and the fact that the food trucks have to go get that health license because that's a whole different thing than what the breweries have to do. But, um, do you see that continuing, do you think that maybe it's more breweries are going to be going into opening their own eating establishments? 00:31:35.000 --> 00:32:45.000 Um, I mean, I know for us, everyone assumes because we're so large that we have a kitchen and there's also The Mission around the corner that serves the pancakes that everyone confuses us with. Um, and I have to explain to the customers, no, we're not the pancake place that's around the corner. Um, were the breweries having food trucks, a lot of it's, uh, licensing, um, that they can have a kitchen or there's not enough space. And it already is so costly to open a facility that extra kitchen staff and, um, again, all the regulations for health codes that would add a burden to people. Uh, so I think it's really cool to have the variety of food trucks and again, um, extend the community of support to, you know, expose another local business, to help out and partner up. Um, and also for the safety of the customer as being able to eat some food after they've had a few drinks and, um, hopefully manage themselves safely and accordingly. Um, it's always cool when there is a food truck at a brewery and you didn't expect it, or it's one of your favorite ones and you’re hanging out at the breweries a lot, you really get to know the owners of the food trucks and it's, it's kind of a fun relationship to follow them and support their journey as well. 00:32:45.000 --> 00:33:04.000 Yeah, I've noticed on some of the websites, they'll actually have the schedule of which food trucks are coming, and they'll actually say, “We're going to be brewing this, which we'll go with the food on that truck that day,” which I think is really wonderful. I've also met, um, I've talked to Johna (Richards) and met Tony of So Rich chocolates. Oh yeah. That chocolate. Oh my gosh. 00:33:04.000 --> 00:33:10.000 They’re my favorite chocolatier ever. 00:33:10.000 --> 00:33:25.000 Oh, I had to email them cause I, I was at the Craft Beer Expo in Sacramento and I did, um, Dr. Bill's wine—or beer and chocolate tasting at 9:00 AM on a Saturday morning. And I was just like, “Really 9:00 a.m. beer.” 00:33:25.000 --> 00:33:28.000 Sounds perfect to me. Sounds a little late for me, honestly. 00:33:28.000 --> 00:34:17.000 Then you mentioned, you know, that they were in Vista and I was like, perfect. So, yeah. And I find that interesting that they've tied themselves and it's actually, it's funny because now that I think about it several years ago, um, I knit, and Thursday nights to get together with my knitting group. And there was one woman in there whose daughter was making cupcakes with beer and taking them in to a brewery up in North County. I won't say who, because that was probably highly illegal because it was just, you know, home baked beer-infused cupcakes, and everybody was just raving about them and stuff. And I know her daughter didn't continue to pursue that line, but I was like that, you know, that certainly seems like something that you could do because up here, all these breweries popping up, you know, you can start doing, you know, baked goods with beer. 00:34:17.000 --> 00:34:58.000 I love, uh, making, uh, the stout cupcakes. And again, back to I'd rather bake than cook. Um, but I was choosing a different beer every time I made it to see how it tasted and how it changed it. And then obviously keeping a beer for myself ‘cause I was realizing I was shorting the recipe because I was drinking it in the process of convincing myself to bake. Um, but that's fun, but I mean I'll bake, uh, treats with beer from the brewery and bring it to, um, the employees. Um, just as a thank you for all the kindness and yeah, Fall (Brewing Company?) has been requesting some more cookies from me. Um, I just heard from them last night. 00:34:58.000 --> 00:36:00.000 But yeah, actually, um, for one I also hike and one Friday, if we hike on Friday nights, we wind up at one of the local breweries. We were at Rip Current or whatever. And I brought chocolate cupcakes with chocolate coffee frosting, and everybody was raving about how good they were with the beer. And I had not even thought about it. It was just like, yeah, we want to celebrate Ken's birthday, and I'll bring him some cupcakes because he's a single older man that I know doesn’t bake, you know, and I just wanted to do something besides chocolate, although chocolate is always good. So I threw the coffee, instant coffee in there, and it was just perfect with the beers that they were drinking. I'm a very lightweight beer drinker. I don't, I think it's something that you have to work yourself up to. And when I was in Sacramento, um, I did get introduced to fruits sours, which were, you know, I was like, "Oh, okay. I can, I can do this.” It's not real overly coffee flavored or burnt flavored or hoppy or anything like that. 00:36:00.000 --> 00:36:11.000 Sours are kind of my final frontier of, of beer. Um, my first love was stouts because I drank an obscene amount of coffee because of the preschool. Um, and that was just, I could— 00:36:11.000 --> 00:36:15.000 That seems like a real parallel level of a strength. 00:36:15.000 --> 00:36:59.000 Definitely. Um, and I could, I mean, I just, I love stouts. Um, I can drink a stout when it's a hundred degrees in July, and it's just what my most favorite style. I always default to it if I can't figure out what I want on the board and that's what I go for. Um, and then IPAs were a slow venture in, um, and with working in beer, presenting beer to new people that don't drink it all the time or they're intimidated by it. Um, I thought in order to like craft beer in the beginning that you had to love IPAs and the friends of mine that were presenting these beers to me, they were so aggressive and so intense that looking at, if I were to give that same beer to somebody new, there'd be no way. Um, and I think that's why I shunned IPAs until I finally zeroed in on what are my favorite hops? 00:36:59.000 --> 00:37:57.000 Um, why do I like this? Can I drink more than just a sip or two of this beer? And thus it went forward, but sours, I'm still trying to keep an open mind on, um, uh, try not to shut out. It's a slow process, but, um, yeah. And then the beer and cheese, that changed my life. Um, I thought I didn't like cheese until I had it with beer at Dr. Bill's class and now I go into a fromagerie, and I just, I spend all kinds of money and it's not so much that I'm pairing up the beers with the cheeses, but it just complements it so well. And, uh, we led, uh, or I led a beer and cheese pairing here with Smallgoods from La Jolla, it's husband and wife who own it. And that was really fun to see the parallels between beer and cheese and explain that to and make it accessible. And why is this beer grade? And, um, she was able to bring the cheese side of things, which I'm still lost on, but, um, it's opened up a box for me. 00:37:57.000 --> 00:38:17.000 It sounds almost like you could very easily find yourself in, again, kind of going back to your educational background, into tastings and marketing and you know, a more formalized education environment with beers, you know, kind of like what Dr. Bill or, you know— 00:38:17.000 --> 00:38:42.000 Yeah. I would love to teach. Um, I'm back when I was with the preschool, I always thought about teaching a children's literature class someday, um, just for fun. And, uh, once I get way more school to be considered anything reputable, um, I'd be interested in maybe doing something like that, even if it was just a community college level or just a workshop that, you know, we offered here. I think that'd be fun. 00:38:42.000 --> 00:38:44.000 Children’s books and beer. 00:38:44.000 --> 00:39:57.000 Um, I, yoga is a hobby of mine and, um, as I'm teaching my girlfriends, I say that you can either pay me in beer or you can enter a competition. And if it's a beer that I haven't had, you get an extra entry credit. Um, but I'm, I call myself the Craft Yogi and, uh, it's just the whole thing is we do yoga and then we will get a beer afterwards, which seems to be, um, I know there's lots of other females running the same kind of thing with the hobby yoga, and can't think of any other ones, but we just hosted one the other evening, but it's, it's great. Anything you can do to get women to drink beer. Um, so I feel like it's also a stigma of women don't drink beer. And if you are the only girl that orders a beer out with your girlfriends, everyone looks at you and I'm just used to it now, honestly. Um, and used to their, their faces of distaste when they try it and they can drink their fruity cocktails and their white Zin with ice cubes in it, um, I’ll just go ahead and drink my, my beers and be happy with that. Um it's but yeah, I've, I feel like it is a stigma for beer-drinking women, but I'm into it. Those are the kinds of ladies I want to know. 00:39:57.000 --> 00:40:04.000 You're breaking the barriers. The stereotypes have got to come down at some point. 00:40:04.000 --> 00:41:01.000 Definitely. Yeah, yeah. And I, I think too, um, with that it's, I mean, I've at this point in my life, maybe because of the teaching, I have no desire to have kids, um, because I spent so long with other people's kids, but I also feel like that's something that would be, um, an obstacle to overcome being a female in the beer industry is it's kind of frowned upon. I feel like, uh, as a girlfriend of mine was, uh, pregnant when she was bartending at a spot here in San Diego and, as she, her belly was getting larger, people were kind of looking at her like, “Oh, you're the pregnant bartender,” like. “That's classy.” And so there's a whole stigma with that too, of how people view you and is, is that appropriate and all this crap. And I just don't want to deal with that, honestly. Um, but I, I feel like one, I couldn't give up beer for that long do this is I don't want to take a break, um, on a career that's like finally getting going that to pause and have a family. That's, that's not quite my interest. 00:41:01.000 --> 00:41:41.000 Well, you sound confident. That's what matters. Yeah, no, um, no, I, I can see the, the, the impression people might have of a pregnant woman working around alcohol. That, that right there, because we've spent so many years talking about fetal alcohol syndrome and everything else. And then, you know, unfortunately there is still the, the low-class cache about for a lot of people, even though when they come into someplace like this and, you know, it's like, “Get over it.” 00:41:41.000 --> 00:42:08.000 Definitely. Um, or I mean, stigmas of even bringing kids to a brewery. Uh, I think even though I, I don't necessarily want children as part of my family at this particular moment in my life. Um, I think it's, you can't shun out the rest of the community that, you know, they're, they like beer just as much as they did before they had kids and you need to offer an environment for the families to come and, um, make alcohol kind of less of a, uh, I mean— 00:42:08.000 --> 00:42:10.000 Almost elicit. 00:42:10.000 --> 00:42:41.000 Um, I, I look at European countries, and it's, it's so accepted. Um, and it's, if you make it a big thing, it's gonna to be a big thing. And I feel like if children are responsibly, you know, can see their parents responsibly enjoying, um, a beverage at dinner or something in the store. Um, they're going to have a, a less kind of inclination to go crazy when they get older. Um, because it's, it's just treated as something normal. And, um, I feel like a lot of the breweries that shun out the kids. Um— 00:42:41.000 --> 00:42:48.000 Well, are there any, uh, regulations against children being in a tasting room or a brewery? 00:42:48.000 --> 00:43:55.000 I know if you obviously have a full, um, liquor license, then you can't, um, there's a bar nearby that had an encounter with a family that didn't understand that, that you can't have babies around hard alcohol, um, at that particular place, um, some places will say, you know, after eight, you can't have any minors. Um, which I think is responsible. Cause adults still need their place to go and get away from kids. Um, there's one right now, but, um, yeah, I, I think there's a time and a place to bring the kids to brew, but I feel like it also needs to be a welcoming environment at the same time and not make the parents feel like they did something wrong because they came in to fill a growler and happened to have a baby on their arm. ‘Cause they're taking it to go. And it just, I don't know, but I feel like that's more of an individual brewery basis on their decision. Um here at Mission we're dog and kid friendly, um, over and beyond, we've got coloring pages for kids and games and um, we host lots of dog events here. It's they're all part of your family. So. 00:43:55.000 --> 00:43:57.000 You need cat events. 00:43:57.000 --> 00:44:01.000 Bring them in. That’d be cool. 00:44:01.000 --> 00:44:40.000 Oh yeah, she'd be real happy about that. She's a cranky old lady, but uh, oh, this has been great, Amy, you have, well, I mean, just your own personal story and then the things you've had to say about how you see your role as a woman, your place as a woman in the brewing industry. That's exactly the sort of thing I want to record. NOTE TRANSCRIPTION END ]]> https://rightsstatements.org/page/InC/1.0/?language=en audio Property rights reside with the university. 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The researcher agrees not to record, reproduce, or disclose any Social Security number or other information of a highly personal nature that may be found. &#13 ; &#13 ;  &#13 ; &#13 ; 0 https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=SpackmanAmy_DownieJudith_2017-02-13.xml SpackmanAmy_DownieJudith_2017-02-13.xml https://archivesearch.csusm.edu/repositories/3/resources/19 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Spackman, Amy. Interview February 23, 2017. Description An account of the resource Amy Spackman began working in the tasting room at Mission Brewing in San Diego after switching careers from being a preschool teacher. In this interview she discusses her experience breaking into the San Diego craft brewing industry, her continuing education, and what it is like to be one of few women in the industry. Identifier An unambiguous reference to the resource within a given context SC027-066 Date A point or period of time associated with an event in the lifecycle of the resource 2017-02-23 Format The file format, physical medium, or dimensions of the resource audio Creator An entity primarily responsible for making the resource Amy Spackman Contributor An entity responsible for making contributions to the resource Judith Downie Subject The topic of the resource Brewing industry -- California -- History Microbreweries -- California -- San Diego County Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant San Diego (Calif.) El Cajon (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Amy Spackman License A legal document giving official permission to do something with the resource. https://creativecommons.org/licenses/by-nc/4.0/ Brewchive(r) Women's experience https://archivesoralhistories.csusm.edu/files/original/4b980f381eb5f170b4d732a73f004a7d.pdf 2af1a32989492e0fe580e85a42ceffac Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Wagner, Steve. Interview transcript, October 24. 2018. Description An account of the resource Steve Wagner co-founded Stone Brewing Company, San Marcos, CA with Greg Koch in 1996. In this interview he addresses his background, education in beer and business, details about Stone Brewing Company, future plans, and words of wisdom for future brewers. Creator An entity primarily responsible for making the resource Steve Wagner Contributor An entity responsible for making contributions to the resource Judith Downie Date A point or period of time associated with an event in the lifecycle of the resource 2018-10-24 Subject The topic of the resource Brewers -- California -- San Diego County Brewing industry -- California -- History Stone Brewing Company (San Marcos, Calif.) Microbreweries -- California -- San Diego County University of California, Davis Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Evanston (Ill.) California -- Santa Cruz County -- Santa Cruz Los Angeles (Calif). Portland (Or.) San Marcos (Calif.) Escondido (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <p class="p2"><a href="https://rightsstatements.org/page/InC/1.0/?language=en." target="_blank" rel="noopener">In copyright.</a></p> Rights Holder A person or organization owning or managing rights over the resource. California State University San Marcos Format The file format, physical medium, or dimensions of the resource text Identifier An unambiguous reference to the resource within a given context WagnerSteve_DownieJudith_2018-10-24_transcript Brewchive(r) Community history Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Oral Histories Description An account of the resource Video and audio oral histories can be viewed here. Histories are listed alphabetically by last name. Individual histories are indexed and transcribed and can be searched. Publisher An entity responsible for making the resource available California State University San Marcos University Library Rights Information about rights held in and over the resource <p>Rights to oral histories vary depending on the history. The library owns the copyright to some histories, and has license to reproduce for nonprofit purposes for others. Please contact CSUSM University Library Special Collections at <a href="mailto:%20archives@csusm.edu">archives@csusm.edu</a> with any questions about use.</p> Oral History A resource containing historical information obtained in interviews with persons having firsthand knowledge. Interviewer The person(s) performing the interview Judith Downie Interviewee The person(s) being interviewed Steve Wagner OHMS Object This field contains the OHMS Hyperlink (link to the XML file within the OHMS Viewer) https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=WagnerSteve_DownieJudith_2018-10-24_access.xml Interview Keyword This filed adds keywords to the Omeka Oral History item type. Keywords are included in the OHMS XML, this field in Omeka will allow for full data migration between OHMS XML and the Omeka Record. This field does not impact the OHMS / Omeka integration and is optional if you do not need to map the "keywords" field in the OHMS XML to the corresponding Omeka record. Stone Brewing Company;Brewing history;Brewers;San Diego breweries;IPA OHMS Object Text This field contains the OHMS Index and / or Transcript and is what makes the contents of the OHMS object searchable in Omeka 5.4 Wagner, Steve. Interview October 24, 2018. SC027-064 01:00:20 SC027 California State University San Marcos University Library oral history collection CSUSM csusm Stone Brewing Company ; Brewing history ; Brewers ; San Diego breweries ; IPA Steve Wagner Judith Downie audio 1.0:|18(14)|35(14)|50(7)|62(19)|73(3)|91(19)|104(5)|128(4)|146(11)|162(19)|175(12)|196(3)|208(16)|227(11)|244(8)|265(16)|290(2)|310(11)|322(7)|343(9)|360(13)|375(11)|390(12)|413(13)|427(3)|444(5)|463(15)|477(15)|493(19)|505(13)|523(17)|540(9)|568(4)|591(3)|613(16)|629(11)|637(10)|654(5)|669(14)|684(6)|699(10)|721(10)|739(6)|754(15)|773(2)|787(16)|803(15)|820(9)|842(6)|856(5)|875(17)|896(12)|918(19)|933(7)|945(10)|966(14)|986(15)|998(10)|1016(10)|1030(6)|1036(8) 0 https://archivesoralhistories.csusm.edu/files/original/4c12a198b29a2ac447131d9f6636ed05.mp3 Other audio Oral history Steve Wagner co-founded Stone Brewing Company, San Marcos, CA with Greg Koch in 1996. In this interview he addresses his background, education in beer and business, details about Stone Brewing Company, future plans, and words of wisdom for future brewers. Judith Downie: Today is October 24th, 2018. Judith Downie interviewer for the CSUSM Brewchive® with Steve Wagner, co-founder and co-owner of Stone Brewing. Steve Wagner: (Aside to office staff) Okay. Don't have to worry about that. Alright, great. Downie: So if you will first state your name and position. Wagner: Okay. This is Steve Wagner, I am the cofounder and president of Stone Brewing Company. Downie: Okay. And so if we could get into a little bit of your own background, what the path that led you to Stone would be very informative. Wagner: Yes, absolutely. My story starts in Evanston, Illinois suburb of Chicago where I was born. 1958 and my parents had attended Northwestern University. So, I grew up in the Chicago area until I was about 10 years old and my family moved to Los Angeles, California. My father took a job with Mattel Toy Company , which was very exciting for me and my brothers. In fact, I think that's where my first entrepreneurial venture was. I would get some of the new Hot Wheels™ cars before they were released and I would sell them to my school mates, at highly inflated prices because they were collecting them and they could get them before they came out. Downie: Yeah, hot demand for something nobody else had. Boy, you were doing it… Wagner: It was better, I made more money than the lemonade stand. I'll put it that way. Downie: Now of course, did you ever get into trouble for doing that either from Mattel or from the school because you were conducting business on school property? Wagner: Nope. Never got caught. So, okay, let's see. So, interests before brewing. While I was a lifelong musician, I started studying piano growing up in Chicago. When I think when I was six years old, I started taking piano lessons and played all the way through high school, had some incredible teachers and actually in high school I started playing some guitar and bass and started playing in some bands, some high school bands. And then, college I went to UC Santa Cruz. So, I was an English lit major and still played some music, with some friends and things. And then after college I moved back to Los Angeles and I was working in some restaurants and, you know, basically trying to figure out what to do and ended up meeting some other musicians at a party and we decided to form a band. And that was the beginning of the Balancing Act, which was the, I guess you'd say, the most successful band I was in. We ended up self-producing our first record and putting it out on our own label. So again, some, good entrepreneurial experience. Downie: So was this an LP? Wagner: It was an EP actually , an extended play. It was six songs I believe were on it. Just vinyl, this was right before CDs kind of became the new format. And, yeah, it was fun and we got some nice critical recognition and acclaim and, you know, played a lot in, in Southern California. And then, we actually got signed to I.R.S. records, which was a pretty cool record label at that time. And we ended up recording and releasing two albums for that label. Got to tour all over the US multiple times and every college town now I think in the US. (laughs) Those were our people. Downie: And so this was still as The Balancing Act? Wagner: Yes. Yep. And so, yeah, it was, it was a really great experience and it was four of us and we all wrote songs and sang. It was very much a collective and we had a lot of fun. Yeah, let's see. So, then I started, uh, I think that band, eventually we went our separate ways and I played in some other groups, a band in LA called the Bedshredders and another band called Walker Stories. I did some studio work and played, you know, played on recordings for other people and things like that. But I was kind of at that point thinking, okay, I was, I got married. I was not that keen to go back out on tour and on the road and do things like that. So, I was trying to think of what the next step in my career would be. And one of the guys in, actually I played with in both the Bedshredders and Walker Stories invited me over to do some homebrewing at his house. He was a homebrewer and I went over and did that and was immediately captivated by the process of brewing your own beer. I was already a beer fan and I mean, my touring days, you know, you'd always get, the band would get, a case of beer and I’d like try to get them to give us something, you know, a little out of the ordinary or something local. But there wasn't much choice in those days, but still enjoyed it. Downie: This would have been about what year? Wagner: This was the mid to late eighties, early nineties. Downie: So craft brewing is just starting to get a hold in places? Wagner: Yeah, you know, Sierra Nevada was around, but I think they were still really only California probably. Yeah, there were a few other things, but not much. So, let's see. So, yeah, I started homebrewing on my own ‘cause I wanted to do it more often and you know, really read up and studied as much as I could about it and brewed a lot and joined some Homebrew clubs in Los Angeles and really tried to learn as much as I could about it and do it in my spare time . And, as part of that journey, I wanted to, they were offering classes at (University of California) Davis in Northern California, extension classes on advanced home brewing and sensory evaluation of beer. And so I decided to make the trip up there one weekend to, you know, try to learn some more and check out the school up there. And so I went, I think on a Friday there was an advanced home brewing class that I went to and then on Saturday it was the sensory evaluation of beer class. And I look across the room and I see this long-haired guy and I go, ‘Wait a minute, that's my rock and roll landlord, Greg Koch.’ And it was funny, you know, I didn't, it was out of context and I think it took me a little while to figure out who it was and I'm like, ‘Oh yeah’, ‘cause we didn't know each other that well. We were acquaintances. Because he tells the story, he didn't know me that well ‘cause my band actually paid that rent on time. So, we rented music rehearsal space from his company. Downie: Now this was the LA location? Wagner: Yeah, downtown Los Angeles. Downie: There was a San Francisco location for a while. Wagner: Yeah. This was the downtown Los Angeles location. And so, you know, when we had the first break I went up and said hi and we started talking a little bit and realized we had a mutual interest in beer and craft beer and everything. And it was, it was cool. That as part of the sensory evaluation class, If you were a homebrewer, they said bring your beer and we'll taste it. And I had brought some of my beers and we tasted them and people liked them. Greg really liked them. Ironically, it was, you know, since we were such an anti-fruit beer brewery in the beginning, it was a peach ale that I had made, ‘cause I was actually, one of my side jobs when I was a musician, was working for a farmer who came down for the Santa Monica farmer's market and I would sell his stone fruits, peaches and stuff. And so I got some awesome peaches and I decided to make a beer out of it. So funny. Downie: So leading the way with fruit beer. Wagner: Yup. Yup. And so yeah, I think, you know, that's sort of me running into him there and drinking some beers together and stuff. You know, here this guy was a successful entrepreneur, and I was interested in getting into beer and we, you know, we started talking about maybe we should start our own brewery. I think we were both back in LA and we, you know, we did some home brews together and just kinda hung out together and started talking about things and seeing if we could see a way to do, you know, to start our brewery. So. Downie: Yeah. So Davis I think was in ‘94, ’93? Wagner: ’93 I think. I'm gonna say ‘93. Downie: I've got Greg’s textbooks from that. Wagner: Well we went back for some additional classes too. That might've been in ‘94, but I think that initial one was before that. Downie: So it really considering that Stone itself opened up in mid-year 1996... Wagner: Yeah. Downie: You worked on a pretty fast track to get Stone up and going. It seems like compared to what I'm seeing for some breweries now. Wagner: Yeah. I don't know. It felt like a pretty deliberate track to me ‘cause I actually, you know, in, in between there, I moved up to, had an opportunity to house sit for my brother and his soon to be wife up in Portland because they were taking the better part of a year off as a sabbatical. They both worked for Intel. They needed somebody to house sit for them. And so my wife Laura and I volunteered to go up and do that. And it, part of my thinking was, well, I'll find a job at a brewery up there, you know, get some hands-on experience and really make sure I, I enjoy the work and, you know, am as passionate about the work as I think I would be, you know. Yeah, so I think that was Spring of ‘94 that we moved up there and landed a job brewing for Pyramid shortly thereafter. Up in Kalama, Washington, you know, 30-minute commute North of Portland. And yeah, started, I mean I think I had two weeks of training and then they handed me the keys for the midnight night shift, the lone brewer in this pretty sizable plant at that point I was like, “Wow, this is happening pretty fast.’ But uh, Downie: How big was Pyramid? How many barrels do you remember? Wagner: I think they did about 90,000 barrels when I was there in ‘90. I was there through fall of ‘95, I guess. So, a little over a year, year and a half of it. It was great experience and I really loved, loved the work. You know, just the hands on of brewing and being part of a brewery like that. I had a lot of great mentors that I was able to learn a lot from . It was everything I had hoped it would be. In fact, I enjoyed it so much. I was happy to just keep working there. And eventually Greg got impatient like, ’Are we gonna do this or what?’ But I was like, ‘I don't know, I've enjoyed living in Portland.’ Downie: Yeah, it’s beautiful up there. Wagner: I’m enjoying working for a brewery, but you know, I realized ‘Yeah if we're going to do this, we need to do it.’ So, you know, so in some ways to me that seems like a longer timeline because I actually, you know, took the time to go get some hands-on experience and do that rather than just, ah, you know (inaudible). Downie: That was a very good deliberate move though to make sure that, you know, it wasn't just the activity of brewing but you could actually face the day-to-day work. Wagner: Yeah. Yup and it really helped me in, you know, shopping for our original equipment and putting the brewery together and how we wanted to do things and Pyramid had a pretty good focus on quality of their beer. And, you know, so that became one of our things at Stone too, was to, to create really consistent beers and beers that had decent shelf life. You know, the people would have the same experience every time they tried one. And that, that ended up being crucial for us because, you know, opening in 1996, that was kinda the beginning of the first shakeout in craft beer where a lot of people had rushed in who maybe didn't have brewing expertise and were looking to be quick buck and stuff. And there was a lot of issues with, you know, bad beer out there that wasn't consistent or had off flavors or different things. And so you know, I think that the time I spent at Pyramid really benefited us. The ability to pull off quality and consistency. So, because you know, when we first opened Stone and go out to try to sell our beer, I mean, Greg was the, you know, he was our lone salesman at the time. That's what I mean, he'd go out or it was all these, a lot of people who didn't want to take craft beer, they said, ‘No, we've done it’s a fad. You know , it's like the beer never tasted the same twice or you couldn't deliver it when we needed it. So we're not doing that anymore, you know?’ So that's what we were up against when we started the company. It was possibly the worst possible time to start it. Downie: Well, you sink or swim. Wagner: Yep, exactly. Downie: And so since you've been talking about your education, did you do any other education after opening Stone or were you just so busy with running Stone? Wagner: You know, before we had opened Stone, Greg and I would go to the craft brewers conference, the national conference, the annual conference. So, we would go to that every year. And as part of that, you know, obviously there there's a trade show, but they also do a lot of educational seminars and things like that. So, continued to take advantage of that. Even in the early days we would go to that and helped us keep up with what was happening in, you know, brewing techniques and science and equipment and stuff. Um, I'm trying to remember. I think I might have taken some other classes, but I think they might've been more finance- and accounting-focused because I had sort of assumed that hat in the brewery too, you know. It was interesting the dynamics when you start, at first I felt like all the pressure was on me, you know, to order the brewery equipment, get it installed, get it, get it working, get the beer to where I want it, you know, get the beer brewed and then all of a sudden all the pressure shifts to Greg. Right. It's like, ‘Well, here's all these kegs. You better go sell it.’ (Wagner and Downie laugh.) And to his credit, you know, he did it. But at that time, you know, maybe I was only brewing once a week or something. So, I took on the task of, you know, the invoices are coming in and collecting payments and paying our vendors and doing all that and just getting into the, you know, the accounting, finance end of it. And uh, never had really had experience doing that. But I kind of learned by doing and I realized I enjoyed being familiar with the numbers and understanding what was happening to the company, financially. So I really, you know, kind of had a… Downie: Somebody who got to watch those numbers. Wagner: Yes. Yup. It was important. Downie: So that does kind of answer down here in the Stone section. I did ask about your role in Stone's early years besides brewing. And of course, I have photographs from Greg's collection of all of you doing stuff. You know, building and you know, moving equipment and all that sort of thing. Wagner: Yeah. ‘Cause you know Greg had construction experience from building his rehearsal studio and that sort of stuff. So, he, he was very savvy with contractors and how to do that kind of stuff. So I focused more on, you know, figuring out the right brewery equipment for us and finding the best deal on that and getting it shipped. And he did a lot of the, you know, the construction stuff that we needed at the brewery, the trench drains, the different things. Downie: Was there ever a discussion between you and Greg about how the jobs were going to fall out or you just said, Greg, you've got the MBA, you've got , you know, and you just kind of naturally took that on and like you say, you were brewing once a week, so somebody had to deal with the invoicing, and all of the rest. Wagner: You know, there was always more than, you know, there was always too much to do. So it was, it was very much a chip in where you could ever, you could help type of situation, you know, whether it was deliver your keg to a customer who had run out over the weekend or something. You know, we both did a lot of that. You know, I would go out and do sales calls and things too, you know, to, to try to expand our, our impact. Yeah, it's very much a, you do whatever it takes type of thing. Downie: And Pizza Port was the first, in Solana Beach, was the first location to take a keg? Wagner: Yep. Yep. Downie: ‘Cause I've seen the plaque down there. Wagner: Yep. Yep. Greg, he tells a good story about that too. It gave us a very unrealistic view of the distribution business because they came and picked up the first keg ‘cause they wanted to be the first. We are like, ‘Oh this is easy. Everybody just comes to you and gets it.’ Right. Downie: Yeah. There you go. Wagner: That might've been the last time anybody did that. Downie: Other than maybe somebody picked up a keg for their own personal party, you know? Wagner: Yeah. Downie: You know you learn as you go along because that's really, there were so few models for a craft brewery, you know, a smaller brewery. You know, you can't take the models that work for AB (Anheuser Busch) or anybody else and apply them to you. It just doesn't work. Okay. So, um, we'll jump back up the list here. How, how, and why the name Stone Brewing. Oh good. You're laughing. Wagner: You can see the list of the names from the wheat beer that we did. We, we came up with a lot of names and we disagreed quite a bit about names, you know, I think, which was good. It kind of helped us make sure that we came up with something that we both thought was good and that usually it was better than something that only one of us thought was good. So , we went through a lot of lists of names and a lot of rejection of names that that didn't work for us. And, you know, I mean we came up on a deadline, right? We had called our corporation Koochenvagners kind of a play out our two names, but we're coming up to a deadline to, you know, we wanted to release a beer and we didn't have a name yet. And so we're feeling the pressure of that. And I think Greg came in with the name Stone one day. I think he might've had umlauts over it or something like that. (Laughs.) But, but there was something about it that I liked that it was just a simple and kind of classic and, not tied geographically to any place, you know, because we weren't sure we wanted that. We didn't, you know, there already was a San Diego Brewing Company, there already was a San Marcos Brewing Company. We kind of wanted to do something different. So, and I think also it stimulated a lot of kind of creative marketing ideas too. You know, the, you know, that as we thought of things that were made of stone and that the gargoyle kind of came out of that and our, you know, original tap handles were beach stones that we'd collect at the beach, which is probably illegal now, but we don't do it anymore. Yeah. It's funny because one of the (laughs) Downie: Probably the statute of limitations is out by now. Wagner: We started draft only, so we didn't have bottles, but one of the, the ideas that I came up with, you know, as we were thinking of slogans and stuff was, well Greg, our first one was “Welcome to the Stone Age”, you know, which is Greg's, which is kind of clever. I like that one. But I came up with one “Leave no stone unturned”, which we never actually used that. But now it's like a, you know we’re in a lawsuit with Keystone (MillerCoors) about them shortening their name to Stone. Now, they use that actually, which is funny. Downie: Oh, okay. Wagner: (Laughs.) A little side humor here. Downie: You know, that's an old, old, old phrase, you know, whoever decides to trademark gets it. And so you kind of said how the gargoyle because it's made of stone, became the representation. And also there's certainly text on the early bottles explaining, you know, the gargoyle protecting from bad taste and sort of… Wagner: I think we kinda felt like we needed to explain it ‘cause people like thought that it was the devil or something. I don't know what gargoyles actually do. You know, they protect them in their own churches. They protect against evil spirits. And so, you know, Greg and his creative mind kind of turned it into this protecting our beer from the evil spirits of cheap adjuncts and materials. Downie: That's a very good way explain it. Wagner: Yeah. Downie: And to eradicate the devil situation. Um, so, and you kind of talked about dealing with distribution issues. What about dealing with suppliers? I mean , since you were a smaller brewery again. Yeah. And was there much locally available or did you have to go far afield? Wagner: We had to go pretty far afield for, you know, no matter what it was brewing equipment, you know, raw materials. Obviously hops mostly came from, you know, Washington and Oregon. Malted barley came from, you know, Canada or the upper plains States in the US and, uh, even our water came from Colorado probably. (Laughter) Right. Yeah. You know, there were, there were people locally who could do good tradeswork and stuff. You know, we had, we had wonderful, uh, stainless steel welders and plumbers and you know, just great contractors and people to work with here locally in San Diego. But… Downie: But the actual supplies were another story… Wagner: Yep. That comes from the places that, you know, that's, that's tricky when you're not ordering a lot and you're trying to, you know, protect cashflow and things that you could, you know, you can find yourself short sometimes and critical moments. But you know, that's one of the, what are the cool things about craft beer that we found out very early on is that people are very supportive. And fellow brewers, you know, obviously Pizza Port, you know, Gina and Vince (Marsaglia). I mean they had their own brewery and their own place and still they wanted to serve our beer, you know, help us out and just, just passionate about good craft beer. So that's willingness to help and to, you know, sell somebody a bag of malt if they come up short or some hops or things like that. It still carries on to this day, which is pretty incredible. A lot of businesses like that. Downie: Well, I mean, I have the articles, copy of the articles of incorporation for the San Diego Brewers Guild from 1996 with Greg’s signature on it. And so that shows that, you know, early on there was this established environment of work together and cooperate or it's not going to happen, which I think was just really essential to the success of San Diego craft brewing. Wagner: Definitely. Downie: ‘Cause I get, I get that question from people elsewhere. It's like, ‘Well, why San Diego?’ And it's like, well I know that they've always collaborated with each other. When you don't fight with each other, you can spend your energy doing better things, hopefully surviving, you know. And so, how has your role changed over the years? You know, I mean early on you were, you know, were of course doing the brewing, but when I talked to you one time I asked when was the last time you brewed and you just kind of went, ‘I don’t know.’ Wagner: I am actually brewing tomorrow. Downie: Oh good! Good for you. Wagner: Probably ‘cause you asked me that. I'm like, gosh, it's been too long. Downie: You have to get back to your roots once in a while. Wagner: Yeah, definitely. Um, so let's see. How has my role changed? Yeah, I mean like in the, you know, in the early years, besides doing , I mean for the first six months or so, I did all the production work, you know, the brewing, the filtering, the packaging, everything, and then, you know, gradually was able to get some part time help and, you know, because I ended up managing the distribution part of things, you know, just the, the logistics and the managing the drivers and the warehouse. You know, as we started to add people. At first I think we just had drivers pull the beer and load their own truck and um, you know, manage the flow of invoicing and payments, and then accounts receivable, accounts payable, Human Resources. And to start doing that, you know, I was doing payroll and everything. So kind of doing all the operations and back office stuff. While Greg was out selling and he, you know, continued to create marketing momentum for us with all of his great ideas and things. Downie: So at what point did you formalize the HR and like release doing the payroll and things like that? Wagner: Yeah, I mean, we didn't, yeah, we probably waited too long to get some professional HR help. Yeah, at one point, I promoted my assistant, I had a kind of an assistant who was, you know, sort of an office manager type person to doing payroll and of some of the basic HR filings and stuff like that. But, yeah, I'm trying to remember how that transitioned exactly. But gradually we, we realized, you know, that it's a, it's something that needs to be done by the book and you know, somebody needs to pay attention to it very carefully. And so, we started hiring professional folks to do that. Downie: There are so many facets besides the brewing that, you know, really have legal ramifications if nothing else. And then, you know, employee climate. Wagner: Yup. Downie: Do you want to make sure you're doing things right and your employees are happy? Wagner: Yeah, absolutely. Wagner: So, yeah. Um, yeah, that's, that's one area that's gotten a lot more complex and difficult in the 22 years that we've been in business too. You know, plus as your company grows there, you know, a lot more rules and laws come into play. Right. When you're smaller kind of, you know, when you're under 10 people, it's pretty simple. When you're between 10 and 50, it gets more complex once you’re over 50 that it's, you know, you get the whole rule book thrown it. It was a lot to keep track of and lots to make sure you're doing right. Downie: Well, something I've gotten a sense of from just the photographs I was going through to scan for the documentary (The Beer Jesus from America), it seemed like there were a lot of events for employees. You know, either charity events like Dye Your Head Red. Um, there was also something where people had green hair at one point? Wagner: Well, we were doing it, I don't know if we did it every year, but at one point we're doing it every other year and we would change the color each time we did it. So, it would kind of rotate between blue, red, or green. Downie: Okay. I haven't seen any blue hair photographs, but there's a very distinct one where Lee Chase was walking around and obviously they had had to bleach his hair white in order to dye it green and it was up in what I call ‘the Smurf comb up’, you know, and it's like, wow, that's, that's really throwing himself into the green hair thing. But it seemed like it was something that the employees could get into and have some fun. But you also had a charity element. So, did Stone have a charity element from the beginning? Wagner: Uh, from our, yeah, I mean, because, you know, we, we realized early on, it's one of the best ways to get your brewery name out there is that, you know, California law allows brewers to donate beer to charities for their events. And so , um, you know, that became our grassroots marketing. We didn't have money to spend on marketing. You know, we're not buying advertising or anything. We still don't do that. But it was a low-cost way to get out there and tell our story, you know. So, we would, um, donate beer to these events and then we'd go and set up a booth and you know, pour the beer and tell people about us. And, uh, you know, it was just word of mouth that, you know, it's great, ‘cause people get sample the beer and taste and decide if they like it, but also they see you're out supporting the community in supporting nonprofits and things. So it was really an effective way to, to market and grow our company. And it's, you know, just sort of something Greg and I like to do anyways, you know, be involved in. Downie: Yeah. And it certainly has established a model where you see a lot of that going on now with even the very tiny, tiny craft breweries, which is wonderful. You know, charities need all the help they can get. Wagner: So that was the sort of the turning point was, I guess it was our second anniversary ‘cause our first anniversary we just had it within the brewery, you know, our licensed operations area. ‘Cause it was, you know, pretty small and we didn't charge admission or anything. And, but then the second year we, you know, we wanted to make it bigger and have more people and so to do, in order to do that you have to partner with a charity. They have to pull a special one-day license to allow you to, we wanted to take over a little bit in the parking lot to have our anniversary. And so that's kind of what started it. You know, we went to the, to the mayor I think in San Marcos and said, you know, we need a charity partner that we can partner with to do this anniversary party that we want to do. They said, ‘You know, Boys and Girls Club San Marcos is best organization in town. So why don’t you talk to them?’ That's, you know, they ended up getting me on the Board of Directors for 10 years there. A couple, couple terms as chair of the board and we continue to support them because it's a, you know, great organization that's doing wonderful work for them, the youth of San Marcos. Downie: So there are so many, how do you spread yourself and how do you choose between all of these very deserving causes? Wagner: Yeah, yeah, yeah. It does get difficult. And so we're kind of in the mode now or, I mean the good news is that there's a lot more brewers in town too. So, it's like if we say we, you know, we're already supporting the maximum number of organizations we can right now. We can't take on another one, but here's some other great local brewers that would likely be happy to support them. Downie: Again, part of that collaboration and directing people, you know, whenever I worked with somebody and I can't give them what they need in the way of research help, I try to get them somewhere where they can. I mean that's just, I think that's just good humanity if nothing else. So excellent. Wagner: But that was kind of where it turned from, you know, us supporting the nonprofits by donating beer to them, to us realizing, you know, it's our anniversary, but it became more popular and we partnered with a charity that we could charge admission and raise this money and then raise our own funds to give to the, the nonprofits that's become, you know, really the way we create most of the funding that we do for local non-profits. Downie: I’m a member of Society of Barley Engineers they’re very tolerant of my dumb questions about brewing and they're always real pleased to be involved with, you know, homebrewing the sodas that you know are good for the designated driver. Wagner: They always do some really crazy stuff too. It fits in well. Downie: With the 21st Anniversary, I was walking around and I saw a young, obviously quite pregnant young woman and her three friends were all drinking. So obviously she was the designated driver and I said, ‘Do you realize that there is non-alcoholic soda here that you can have?’ ‘Cause she wasn't drinking. It's like kind of, you need to stay hydrated. She was like, ‘Oh great!’ You know, so she was able to get something. Wagner: They always have some amazing ones too. I always try them when I’m there. They're just… Downie: Yeah, they pride themselves on, you know, coming up with something new and different. And a couple of the Barley Engineers now have collaborated with Stone on beers. Chris Banker with Xocovesa and Corey Magers with Mojay. I don't know of any others, but then I haven't really surveyed the home brewing clubs to see who else has done this. Wagner: I’m not sure who else from the Society of Barley Engineers. Downie: It's on my list of, you know, further research. Wagner: There's definitely some other, there's some folks from QUAFF (Quality Ale and Fermentation Fraternity). I think some other ones too, that uh, won the homebrewers contest that we do. So yeah. Downie: When did you start the homebrewers contest, do you remember? Wagner: Gosh, that's a good question. Downie: I know it's hard to ask for dates. Wagner: Well, it wasn't until we had the bistro (located in Escondido) open ‘cause we would do it at the bistro. So, it was either 2007 probably would have been the earliest . But yeah, it certainly wasn't long after that, I can look back at the beers probably and find out when we released the first beer, which is probably the Ken Schmidt, the coconut porter. Downie: I think somebody who said… Wagner: ‘Maui Ken’ Schmidt. So, the original that I can find that out. Downie: Yeah. I have people ask me things like that. You know, when was the first this, when was the first that I'm like… Wagner: It’s not in here is it (referring to Stone timeline from their website)? Downie: I don't remember how far. I think that ends about 2006 on most of its information. Wagner: So the AleSmith/Mikkeller/Stone (collaboration beer)/ Let's see. We did some with brewers that says the Ken Schmidt one was 2009. Downie: Okay. Wagner: That was the winner of the Stone Age. That might've been the first one. Downie: Okay. Oh, of course they'll remember. Wagner: ‘Cause then we did the 2010 was with Kelsey McNair, I think he was in QUAFF. Right. And he started North Park. Downie: Yeah. He would've been in QUAFF. Wagner: North Park Beer Company that says. Yeah. Downie: Okay. I see. Good thing I brought that list. So, when you started Stone, you started with the IPA? Wagner: Well, Stone Pale Ale. Downie: Stone Pale Ale, okay. Downie: And then where did Arrogant Bastard fall in, into your first beers? Wagner: So the Stone Pale Ale was the first beer, released in July of ‘96 and then our second beer was, we did a, a seasonal called Winter Stone that I think was probably released in November of that year. And then we ended up keeping it around ‘cause we had a few customers who really liked it on draft. And so we changed the name to Stone Smoked Porter and kept brewing it. So that was our second beer. Downie: Stone Smoked Porter ‘cause I've seen those bottles and I think I've seen a Winter Stone. Wagner: Yeah. And now I'm talking about the year-round beers. So there may have been a couple of other ones in there. But then the Stone IPA was released on our first anniversary, so July of ‘97. So that was our third full time beer. And then I don't think Arrogant Bastard came out until 1998, till November of ‘98 I believe. We had the other year-round beers because we started doing some bottling then. Yeah. Just keeping up with what we had. Downie: So it was late ‘98 when you started bottling? Wagner: (paper rustling) I believe so. Okay. I'll confirm that . I think it's pretty sure it's (November of ’98). Downie: Well since when I asked you about that date code on the bottles and you made the very good point that that was probably when the bottles were printed, not when they were filled. I was like, ‘Oh yeah, that would make perfectly good sense.’ Okay. Now I don't even have to worry about the dates on the bottle anymore because that can be from any time really. That was, there went, a myth ‘cause I saw Chris Cochran, just after that and I said, well Chris, because Chris and Greg and both said, we think this is when the bottles were when beers were brewed. I said, well, Steve says, because you bought bottles and they sat in the warehouse, he goes, Oh, okay. So you know, busting that mythology there, which brings me to… Wagner: Yeah we used to put the date on the case boxes at first. You know, we didn't have the technology to put it actually on the bottle. It was, we were doing these little (inaudible) bottling machines. Downie: Yeah, yeah. You're, you're running lean and mean. You've got to get it out there. Yeah. But that does bring me to another mythology which, how Arrogant Bastard was born. You know, the higher hopped beer. I have heard from people who of course want to speak with some authority, but you would be the authority, that you accidentally double hopped a batch of beer. Wagner: I did. That is absolutely true. I think everybody agrees on that. You know, we were working out of Greg's condo in Solana Beach to, you know, start the business basically. And I was doing a lot of research on equipment and then I was also doing some pilot batches to, you know, work on some, some recipes for some of the beers. And we had, I had my own kind of homebrew equipment, then we invested in a nicer system that a little bit more capacity, I think it was like a 10-gallon system or something like that. It's, so it was one of the first brews I was doing on that system. And so all my calculations changed on volume bitterness units and all that stuff. I screwed up the first calculation and I way over hopped this beer. (Laughs) Downie: But then you didn't release the results of this mistake until a couple of years after being established. Wagner: We have differing opinions, Greg and I recall it differently because we definitely know I screwed it up. The question was, I think I thought I realized it right at the time and I just wanted to dump the batch, you know, Greg said, to my memory Greg said, ‘No, let's, you know, you've already made it. We might as well let it ferment and then we’ll bottle it. And then Greg's memory of it is that I didn't realize it until we tasted the bottles and then it's like, ‘Ah, geez, I messed this one up.’ and Greg is ‘This is the best beer I've ever had.’ Downie: Okay. Well it's nice to actually be able to say definitively that part that, that mythology is true. And so what is your role in developing new beers now? Wagner: You know what, I don't have a huge role other than, you know, tasting the new stuff that we come up with. Maybe making some comments here and there if there's things that I don't think are quite, quite what we're looking for, but, we have a super creative team and I'm happy to enjoy the fruits of their labors. We've got an innovation team with three guys, Chris Ketchum and Jeremy Moynier and Steve Gonzalez. They're just making unbelievable beers. It used to be such pressure for me to come up with a new beer as well, you know, doing all this other work in my day job and all this stuff. It's kind of nice when we got to that point where other people can contribute. You know, Lee Chase was the first who helped out with that. And then Mitch Steele came on board. You really embrace that, which is nice for me because… Downie: Speaking of Mitch (Steele) and Lee (Chase), did they start as volunteers or did they start as paid employees? Wagner: Yeah, I don't think we had volunteers that I recall. Lee started part time ‘cause he was, you know, he had been working at Brewers Union down in San Diego, the brew-your-own place and then I think he was working at White Labs too, maybe even doing some stuff for Pizza Port. But yeah, we hired him part time to help me with the brewing and kegging stuff ‘cause I just couldn't keep up with everything. Then eventually we got to the point where we're able to make him full time. Downie: And then he went out on his own. Wagner: Great job of growing with us for a long time. He was with us for 10 years or something. Super creative guy. Yeah, doing great on his own. Downie: Yeah. And he's a, he's another hard person to reach. But I am persistent. If nothing else, it does pay off eventually. What happened to your early brewing equipment? Wagner: Uh, my earliest brewing equipment, I actually have it. Yeah, do you want it? my musician friend, The guy Doug Freeman, still mine who invited me to homebrew with we, uh, I have that equipment actually. Downie: Yeah. If it's not as big as this (holds arms out indicating the current brewhouse), Wagner: it’s a 5 gallon. Downie: I would love to have it. That would be wonderful. Oh, I would love to have it because that's one thing I don't have is you know, equipment because that's kind of a space factor. But the, where it all started very first time, that would be…Oh, that would be so incredible, that that would just be so much fun. Wagner: Alright, it would make my wife very happy. Downie: And I'm sure, yeah. That's what I get from a number of the wives of brewers. It's like, ‘Oh, you'll only take that much?’ Oh, I can only take so much and I don't want anything that is not San Diego related. I'm sorry ‘cause I have women going, ‘He's got a hundred growlers and they're from all over the country.’ The boss has told me to stop collecting growlers. I’ve got about 45 so far. But the artwork on them is so incredible, you know, I mean I think just everything that you do to represent yourself says so much. Wagner: Yeah. Downie: It's like Karl Strauss and Ballast Point and they've changed their logos. They've changed their stories a little bit. So yeah, I just, I just love to collect real stuff because then people get really excited when they see, you know, a piece of paper they don't get too excited about, but when they see the real thing, they just get really excited and happy. Um, so, just if you care to talk about this, a couple of lows and highs in the progression of Stone, things that have happened that… Wagner: Let's see, I mean, you know, some of the highs were, let's see, in the early days, that'd be just some big wins on getting our beer to some places that, you know. I remember one of them, because one of the reasons I used to come down here was because my brothers were in school at UCSD and I was, I was already out of college and I was living in Los Angeles, but I'd come down and visit them and we'd go to the Del Mar racetrack and stuff. You know, it was just fun thing to do on the weekends and you know, so when we first got Stone Pale Ale on tap at the Del Mar racetrack, I thought, ‘Wow, it doesn't get any better than this.’ Yes, they're just little things. but just those little incremental things, sometimes... Downie: Well, they may feel a little but, that was really a big thing getting, getting out there with so many different people are going to be tasting your beer. That's huge. Wagner: So, yeah, that's what I remember I mean, you know, the first time that we'd started shipping our beer to another state, to Arizona. That's pretty big deal. Downie: Yeah. Especially Arizona was early. I mean, they passed Prohibition four or five years before the nation did. Yeah. That they were one of the reasons San Diego Brewing failed, or Mission Brewing, failed pre-prohibition because Mission was making Hopski which was a near beer and Arizona wouldn't even allow that in the state. And that's what actually caused Mission to shutter. Oh, I've got all kinds of weird little historical trivia. Wagner: Yeah. Let's see. The low points. I don't know. The, you know, the losing good people is always tough, you know? Um, what do you feel like you've let them down or something and not been able to provide the career path or the compensation they need or whatever it is. You know, sometimes that hits you hard when it's somebody who, really, really valuable member of the team that moves on from whatever is, it could be personal reasons, can be professional reasons. Um, those were some low points. You know, obviously Greg talks about when we got turned down by the distributor, you know? Yeah, yeah. That was a pretty big setback. Yeah. Downie: That, that would be terrifying. Wagner: Yeah. I dunno for me though, it was just, it just made me mad and it's like, alright, let me just, we're going to beat these guys at their own game. That we’re going to take action in those situations. But yeah, you know, it's, you don't really know how long you have to make a success of it, you know, and how long can the negative cashflow go on before decides just not gonna make it, you know, and we were close to that point. So it was definitely an inflection point. Downie: Do you have a year that you realize you had gone into the black? Wagner: I think it was about, I think it was probably ‘99 was probably our first profitable year. I can look back and I might still have some of those. Downie: Yeah, well that's not, that's not because Peter (Zien) at AleSmith says it was six, six years or so before he actually… Wagner: I think it was the first full year with Arrogant Bastard. ‘Cause I think that kind of took off pretty quickly for us. It really changed things around. You know, because we had just been trying to grow in San Diego and you know, do it the hard way. Right. Just hand to hand. So, it was a slow road, but that kind of gave a us a big shot in the arm. Downie: Well, a name like that, you know, I mean if nothing else, people are gonna buy it just because of the name. Yeah. Okay. Well then, I know we've talked about this before, but for the record, if Stone hadn't worked out, you know, I mean you did have a time where you came close, I'm sure. What would have been your plan B? Wagner: Yeah, I think the plan B, I mean I definitely wanted to stay involved in craft beer, you know, enjoyed brewing and a lot of aspects for it. So, you know, I thought about that since we talked a little bit last time. I think it probably would have been moving back up to Portland because both of my brothers and their families lived up there. Uh, looking for a job with a brewery up there. Really enjoyed living up there too. Downie: Yeah. Well I liked your, your response last time you said, ‘I didn't think about it.’ It wasn’t not going to happen. Wagner: I thought about it since you said like ‘What would we have done?’ Probably, you know… Downie: So, well it seems like you were so busy you didn't have time to think about what that plan B would be. Wagner: It’s really true, I think we're so focused on just a… Downie: Yeah, if you don't admit that there could be failure, you know, you haven't left yourself anywhere, but to go, but keep going, I guess. Wagner: I feel like we just put our heads down and just kept working with it. Downie: You obviously, you obviously did, I mean some of the photos from the buildout on Mata Way. I mean, obviously you're just, you're asleep in your chair. You just kept going until you couldn't go anymore. But you know that that hard work has paid off here 22 years later, 23 years later. So do you have any words of wisdom for future brewers? Wagner: Wow. Yeah, you know I used to say all those things like ‘chase your dreams’ and ‘if it's your passion’ stuff but the way the industry is now, I'm not sure. (Laughs) I'm not sure the best advice to give somebody, but, yeah, I mean, if you're, I would say if it's, if you're willing to commit everything to it and work harder than you've ever worked and you know, and you should only do that because you really love it. Then, yeah. I mean it's, it's great to do something that you love. You know, I think, I think you, you know, you have to have realistic financial expectations these days. You know, people aren’t going to grow into a $1 billion company probably at this point, you know, but, uh, but if you are passionate about it and you can find a lifestyle that works for you with the, you know, with that sort of employment or a job, I think it's, there's something to be said for it. Downie: Yeah. And Stone has certainly given rise to a lot of other brewers who have gained experience here and then gone out and been successful. Wagner: So it's not just us, it's the other brewers that had been around for a while too. Downie: Yeah. I tried to develop a genealogy, kind of you know, who had worked where with who and I gave up. It was such an inner tangled, shifting, people popping back and forth. I said, no, somebody else can do that. I'll just track the breweries because they're a fixed space and I can deal with it. Wagner: That, um, that would be a very complicated… Downie: What was the, I'm sure you and Greg have probably talked about where does Stone go from here, you know, as far as both expansion and what, when you both say ‘we want to step back, we want to retire’. Or whatever. Wagner: Yeah. Yeah. I mean that's something we're, we're, you know, we're actively trying to figure out every day pretty much. It's how can we leave the company independent and you know, still a going enterprise, you know, when we're not involved anymore, can't be involved anymore. So that's still our goal. You know, we want to leave a company that has the ability to go its own way and not be told what to do. Uh, you know, be run by the people who work here. Downie: And hopefully hold to your founding principles of, you know, the quality, consistency... Wagner: Yeah. Downie: No paid advertising, you know, just good, good culture for people to work at and, and, and all of those. I mean, it seems like you've developed a very good, strong core of principles that have really served Stone well. Wagner: Yup. Downie: Hopefully they will remain. Wagner: Yeah. You know, we're, we're trying to figure that out. It doesn't seem like it'll be a family business at this point. You know, my sons are still a little young, not even sure if that something they'd be interested in. You know, Greg doesn't have any kids or anything, so it's not, it's not going to be like a family business that's passed on generation to generation probably. So, yeah. Downie: Well, have your children ever come in and like work for the summer helping out? Wagner: My youngest son was a host at the restaurant this summer. Downie: Okay. I'm never sure, I'm never sure if that's really a good insight into the world of, you know, the food and beverage business. Wagner: Yeah. Yeah. People are not always that pleasant. It was good for him because he needed to come out socially a little bit. So, you know, you're having to deal with strangers and be nice to them and make them happy. That's a good thing. Downie: Yeah, that's, it certainly it makes you appreciate what service staff go through. Wagner: Yup. Downie: If you work a little bit of it yourself, it's a very different world for them on the other side. And are there any styles of beer you have not tried? You know , I mean, it seems like there was a real explosion of beer styles for a while. Now, you know, the Brut IPA is the most recent thing I've heard of, but are there other styles that you have heard of that you haven't tried or other styles that you see Stone maybe experimenting with or at least investigating? Wagner: Uh, let's see. I'm sure there's styles that I haven't tried, but they're, they're probably more the historical, obscure type ones that, you know, maybe nobody’s brewing anymore or has tried to brew in a long time. Downie: They're not being made for a reason. Wagner: That’s right, most of them, most of them are not accepted styles. That'd be both, you know, between being a judge at GABF probably judged all the categories, the hundred or whatever there are, including the malt liquor category. Sometimes you have to pay your price. I mean, as far as places we’re looking or, I mean, you know, one of the nice things is having a brewery in Berlin now that sort of opened up a whole new range of things we can do there, you know, as it relates to more traditional styles, more traditional European styles and things. So, it's kinda fun to experiment with those, you know, doing the Berlinerweisse and doing some different Pilsners and lagers and things like that. So, yeah, I dunno, there's nothing we'd rule out, you know, I mean, there's such a lot of, uh, innovation going on with hop varieties and stuff that's really exciting to us. So, obviously we're doing a lot of different IPAs using those, you know, testing new hop varieties for the growers and things. Uh, let's see. Yeah, I don't know. Downie: Well, there's, there's still lots, still lots out there available to experiment. Wagner: You know, the ability to create new flavors and beers is pretty much limitless, I think. So we still want to be leading that charge for sure. Downie: But never giving up on your stable, the stable core beers. Wagner: Yeah. You still have to sell beer too. Downie: But somebody was bemoaning the oaken, the Oaked Arrogant Bastard and how much he missed that. And that was I just like ‘Never had it, can’t say.’ Wagner: The beautiful thing is we, you know, we reserve the right to bring back any beer at any time if we want to. Pretty much any of them we could brew again and we probably will at some point just for fun. Downie: Yeah. As long as those particular hops and all are still available. Wagner: Yeah. The Stone Pale Ale, although somebody told me, I was talking to Jeremy or somebody who told me something. They said that some of the growers are starting to plant the Ahtanum hop again. I guess, which is interesting. So I have to keep posted on that, we might have to do a throw back version of the Stone Pale Ale. Downie: What was old is new again. Wagner: Yeah, exactly. Downie: Well, is there anything that you would like to contribute to this history that we haven't touched on? Wagner: I'll have to think of that a little bit if I could get a second swing at it. But, no, I just think it's an amazing story of how San Diego ended up being this epicenter of it, you know, Capital of Craft™ and just, uh, you know, my best memories are just the wonderful people in this industry. You know, I consider many of them friends, just really good people who you know really pull together and help each other out. And I just thought that's something that we can keep going, you know, as it gets more competitive and things like that. ‘Cause it's, it's a pretty special place to be. Downie: Yes, exactly. Yeah I told Jen (Jennifer Fabbi, Dean of the CSUSM Library) , I said, if, if this was a combative industry, I would have come back to you and said, no, we do not want to get involved. Yeah. But I said, everybody has been collaborative and sharing and open and enthusiastic, which has really made developing the Brewchive® a joy because, I think there's, I don't know if the stars aligned right for San Diego or what, but it does seems like it's a really, there's something about this area and the people in it that has just created a very good place for the craft beer industry to be successful and be collaborative. Wagner: Yeah. And I think if there's one, one thing in particular that Stone did to make that happen was to take our beers outside of San Diego, you know, and probably the first ones to get any sort of serious distribution outside of Southern California to attract attention for, you know, Arrogant Bastard and then Stone IPA and some of those beers that, you know, I mean obviously there's a lot of tourism and military stuff for the word would spread about San Diego breweries, but we actually got the beer out there to the East Coast and other places where people, helped people realize, wow, there's something going on in San Diego. Downie: Yeah. And somebody sampling it here, they may not have any pull where when they go home to get the beer brought in. So yeah, you have to kind of push it to a receptive community. Wagner: You have to convince the distributor that you know that it will succeed or that there's people that would, Downie: And so now there Stone brewing, Stone has a distributorship. Um, I know Greg's got like the nut butter thing going on. (Wagner laughs) It seems like there's becoming a many-headed Hydra, not in a negative way. Wagner: That’s not a Stone thing (nut butter) though , that's, you know, he's got a couple other things he's involved in, you know, whether it's the, yeah, the nut butter or the wine thing, there are some other breweries and things. And I've got a little bit of that too with some of the brewers that I help out. But, yeah, I don't know. I think, you know, our three big pillars are obviously the brewery is the big one and continue to make beer that people want to buy and the challenges and the distribution. It's just a key strategic thing for us that allows us to control our brand and our sales in our home market. That's something that we'll always have that, you know, no matter how rough it gets out there and other parts of the country and stuff, we feel confident that we can, you know, always have strong sales here in Southern California. And then, uh, the hospitality is basically our marketing. You know, we don't invest a lot in advertising or those sort of traditional things for us. It's creating a good experience where people come to your place and you know, they leave and the next day they go to the store, they want to buy a six pack of Stone because they have these fond memories, you know. So far it’s worked. Will it continue to work? We’ll have to see. Downie: Well, sounds like it will. Well, I will end the interview here. I want to thank you so very much, Steve. https://rightsstatements.org/page/InC/1.0/?language=en audio Property rights reside with the university. Copyrights are retained by the creators of the records and their heirs.&#13 ; &#13 ; Please see the related “Preferred Citation note” for language on citing materials from this collection.&#13 ; Permission to examine Library materials is not authorization to publish or to reproduce the examined material in whole, or in part. 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The researcher agrees not to record, reproduce, or disclose any Social Security number or other information of a highly personal nature that may be found. 0 https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=WagnerSteve_DownieJudith_2018-10-24_access.xml WagnerSteve_DownieJudith_2018-10-24_access.xml https://archivesearch.csusm.edu/repositories/3/resources/19 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Wagner, Steve. Interview October 24, 2018. Description An account of the resource Steve Wagner co-founded Stone Brewing Company, San Marcos, CA with Greg Koch in 1996. In this interview he addresses his background, education in beer and business, details about Stone Brewing Company, future plans, and words of wisdom for future brewers. Identifier An unambiguous reference to the resource within a given context WagnerSteve_DownieJudith_2018-10-24.mp3 Date A point or period of time associated with an event in the lifecycle of the resource 2018-10-24 Format The file format, physical medium, or dimensions of the resource audio Creator An entity primarily responsible for making the resource Steve Wagner Contributor An entity responsible for making contributions to the resource Judith Downie Subject The topic of the resource Brewers -- California -- San Diego County Brewing industry -- California -- History Stone Brewing Company (San Marcos, Calif.) Microbreweries -- California -- San Diego County University of California, Davis Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Evanston (Ill.) California -- Santa Cruz County -- Santa Cruz Los Angeles (Calif.) Portland (Or.) San Marcos (Calif.) Escondido (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en." target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. California State University San Marcos Brewchive(r) Community history https://archivesoralhistories.csusm.edu/files/original/694828807984d331d6d9c34d9ef41c55.mp3 b0e3053193e3e877f17a5c3dfe7d6e7a Oral History A resource containing historical information obtained in interviews with persons having firsthand knowledge. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Spackman, Amy. Interview February 23, 2017. Creator An entity primarily responsible for making the resource Amy Spackman Contributor An entity responsible for making contributions to the resource Judith Downie Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright.</a> Rights Holder A person or organization owning or managing rights over the resource. California State University San Marcos License A legal document giving official permission to do something with the resource. https://creativecommons.org/licenses/by-nc/4.0/ Format The file format, physical medium, or dimensions of the resource sound Identifier An unambiguous reference to the resource within a given context SC027-066 Is Part Of A related resource in which the described resource is physically or logically included. community history Description An account of the resource Amy Spackman began working in the tasting room at Mission Brewing in San Diego after switching careers from being a preschool teacher. In this interview she discusses her experience breaking into the San Diego craft brewing industry, her continuing education, and what it is like to be one of few women in the industry. Date A point or period of time associated with an event in the lifecycle of the resource 2017-02-17 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant San Diego (Calif.) El Cajon (Calif.) Subject The topic of the resource Brewing industry -- California -- History Microbreweries -- California -- San Diego County Brewchive(r) Community history Women's experience https://archivesoralhistories.csusm.edu/files/original/e6a0557324444a8c6a228b39903f5690.pdf a53157df08f2af558a0dc48546221b23 PDF Text Text JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 (Some early conversation deleted.) Sweat (00:05:30): Is this my copy or is this your copy? (Sweat referring to printed list of questions.) Downie: You can certainly have that because I am just going to let Jeff and Dande, you know, tell me what they want because that is just a list of ideas. You certainly do not have to address anything if you feel like it is giving away company secrets or you are just not comfortable or you just forget about it and tell me something else equally interesting and informative. That’s great. I love to record what I can get. So, you know, it sounds Dande like you maybe got into this a little after Greg did. Excuse me, Greg--I just said Greg. After Jeff did. So maybe we start with Jeff talking about how did he become interested in beer or how did he get into the beer industry and--? J Bagby (00:06:13): Okay. Yeah, so let's see. I started liking bitter beer, I don’t know, at high school, younger age. It just was something that my friends and I found--a couple of friends--who really liked the flavors. Liked the idea-Downie: Now, were you in this area or where were you--? J Bagby: Yeah, I was born and raised in Encinitas. So, San Diego native. Downie: Okay. J Bagby: So yeah, around here. And, actually when I graduated high school, I bought that friend in particular a homebrew set for his birthday. And so, we both messed around and that was my first homebrewing foray, whatever you want to call it. Downie: (00:07:01): Now where did you find your supplies for homebrewing up? J Bagby (00:07:03): Yeah, that is what I was going to say. So, you know, that's the age before the internet and cell phones and things of that nature. So, there is no-Downie: Do you want to give me an approximate year? J Bagby: Uh, (19)93. Downie: Okay. J Bagby: (19)92, (19)93, (19)94, somewhere in there. And, so we had known a little bit, we had heard a little bit, we had tried to go and fish beer from establishments even though we were not of age yet. But at homebrew shop you can buy anything without an ID. So, at least back then you could. So, we Homebrew Mart in Solana Beach. That's where I first met Yusef (Cherney) was actually the one that sold me the kit. Then he went on obviously to do his thing. So, kind of a cool connect there and then they kind of keep happening as time goes on. But, yeah, so we just messed around really. I mean, we re-read things, read books. Talked to brewers when we could, when we traveled, things like that. We ended up going to school together where we got more into it. We were doing all-grain batches and keeping a beer on tap at our house all the time, as well as beers like Sierra Nevada (Brewing Co.), Anchor Steam (Beer), Transcribed by Ernest Cisneros and Judith Downie 1 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Original Pizza, Wicked, Red Nectar, some of the Sam(uel) Adams beers. I don’t, what else we could get our hands on that we felt was better. (laughs) Downie (00:08:29): Now was there a bottle shop anywhere nearby where you could (unintelligible)? J Bagby (00:08:34): There was a few. There was in Encinitas and downtown there was Cork and Keg (Cork and Keg Liquors). There was a couple in sort of the Kearny Mesa area that were known for having, you know, hundreds of bottles and typically they were not very good. But we did not necessarily know that at the time (Downie laughs) because we didn’t know what we were tasting and not tasting. Downie (00:08:51): Right. Yeah. J Bagby: I did not know that some of these beers, well, they'd been sitting around on these shelves warm for, you know, a couple of years. Some of them survived perfectly fine. And most of them, you know, like, “Oh, that's what that tastes like, that's kind of weird”. So, when we can find fresh things or more exciting flavors, that was obviously a fun thing. And yeah, just like, I think anybody did back in the nineties, when you found a new bottle of beer, you kept it, or you kind of talked about it and told your friends, “Hey, I tried this, blah-blah-blah.” It was, you know, I was rating beer before there was the internet, before there was, you know, these things that we are so attached to. So yeah, that is kind of where the appreciation started and, you know, throughout college, like I said, wherever, I would go and travel, try to seek out breweries, brew pubs, if it was possible to talk to a brewer and get, you know, whatever information I could, you know. “What kind of grain did you use this? What kind of hops are in this? What is your process for this? And, oh, what size system do you have?” And, you know, it was fun to do. And I was fun to go to cities that had older, richer brewing cultures than San Diego, you know? Back then there was not even probably ten breweries in San Diego at the time. Especially none that we had real easy access to. The easiest one for, for me, ended up being Solana Beach Pizza Port (Pizza Port Solana Beach). Just because I had met people there and met the brewers there. I went there all the time and were buying homebrew supplies from down the street. So, as it grew, you know, I finished school, came back home. I worked summers at the YMCA in Encinitas running their summer camp programs. Youth summer camp programs. So, I was heavily involved in that. But I always really liked--still liked beer. Still went to festivals and— Downie: What was your degree in? J Bagby: It was communications, social science degree. You know, honestly, I just wanted to get done in the school. It is not really my thing. Downie (00:11:04): But you completed it, so “Yay” for you. J Bagby (00:11:07): Yeah, yeah, I can say I have a degree. Whoop. (D Bagby laughs) So yeah, came back home, worked that job or some aspect of it for a summer. And then I was hoping to stay on. I’d had several--I've worked there since I was fifteen (years old). So, I had years of experience, knew the program, knew everything and anything about it. So, it was hoping, well, maybe this will be a full-time job, because the program had grown and grown and grown in the time that I've worked there. But they didn't have a position. Good old nonprofits. So, I started just looking for a job. I was living in Cardiff with some friends and I needed money. I needed something to do. So, through the YMCA, I had a commercial Transcribed by Ernest Cisneros and Judith Downie 2 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 driver's license to drive kids around, drive big old buses. So, I looked into driving jobs because they paid pretty well. And I could probably get one quick. Downie: Yeah. J Bagby: You know, the degree did nothing for me, so. (laughs) D Bagby: Well, it sounds like you didn’t really want it, too. J Bagby: Well, I mean, it's not like you go, like, what industry are you going to be like? “Yeah. I have a communications degree from UC Santa Barbara,” like there, so? How's that going to help us do blahblah-blah. There was no technology jobs. There was no social media jobs. There was no— Downie: Exactly. J Bagby: (speaking at the same time) I was, I kept going into radio or like news or— Downie: (00:12:28): (speaking at the same time) But it would have taken time to get employed, and you were saying you needed work now. J Bagby: Exactly. Downie: Which is certainly understandable. J Bagby: Exactly. D Bagby: So, think about that before we get the degree. (laughs) Just kidding. (laughs) J Bagby (00:12:36): So let's pay attention and talk about themselves once it’s their turn. (all laugh) D Bagby: Just saying! J Bagby: So anyway, let's see, let's see, oh, came across the job, driving job for Stone Brewing Company. And I remembered that I had been in Solana Beach the very first night they'd ever poured a beer and I'd met Greg (Koch) and Steve (Wagner) and tasted the beer. And I was like, “Oh, this would be great.” You know, I remember them, it's cool to see that they, you know, are still going and are making beer and need a driver. So, I just interviewed with Greg and told him my whole story. And he was like, “Well, obviously you're super overqualified. (Downie laughs) So, you know, you have the job.” And it was fun. It was interesting to see some side of the bar and restaurant and beer industry that I'd never seen before. Learning some of the weird rules that are still in laws that are still in effect today and delivered beer. Drove beer truck for three months. (00:13:40): And Steve and I were at a festival. I would always hang back after I was done and talk with the brewers and see what they were making and see what was coming on and things like that. And Steve was like, “Well, we need another body in the brewery. We need somebody else.” And I was like, “Yeah, sure. I'd love to.” I was like, “Who do I give these truckies to?” (Downie and D Bagby laugh) So I actually found the guy that took my position as a driver. And he's still my Stone rep(resentative) today. Transcribed by Ernest Cisneros and Judith Downie 3 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Downie: Oh my gosh. J Bagby: Yeah. I still work for Stone in different capacity now, obviously. But yeah, he was a bartender at one of our accounts, he was actually at Pizza Port and he's like, “Oh, how's it going over there?” And “What's it like?” and I'm like, “Well, if you're interested, you could come check this out.” (00:14:27) He was a bartender, so he could still bartend and do that. And so, yeah, he came over and I taught him the routes and boom, he was the driver and I moved into the brewery. So, I learned there, primarily from Lee Chase and Steve Wagner. Their methods to brewing, I'll say, which I still today, I think if you ask about mentors on here, definitely those two guys are some of the first. And they gave me a lot of introductions into people like Skip Virgilio, Yusef Cherney, Jack White, Chris White, Gina and Vince Marsaglia, where I spent hours in their restaurant. Several other people that are still working in beer today, and still active. And, you know, we all kind of, you know, kind of go, “Yep, you were there,” you know, when you have these people that have been open for five minutes. (Downie laughs) Not to say it's bad, but you know, it's nice to have that kind of a bond and that kind of a connection to people that remember when there wasn’t all the things that there are today. Downie: (00:15:33): When it was a struggle. J Bagby: (speaking at the same time) Yeah, big time. Downie: (speaking at the same time) I mean, not that it isn’t a struggle now to run a business and to start having all that, just to be in the first, the forefront of things. J Bagby: Oh yeah, there used to-Downie: There is still some special barriers. J Bagby (00:15:47): When I was living in Cardiff, in driving for Stone and then actually working in the brewery for Stone, we would go to events like every weekend. Every Friday and Saturday night, you know? Because the sales reps are like, “Hey, can you guys come down and help promote?” Or, you know, whenever we went to somewhere and be like, “Hey, do you have Stone beer on tap?” And they'd be like, “What the hell is Stone?” (Downie and D Bagby laugh) You know, and now you can't find somebody that doesn't know what that is. Downie: Right. J Bagby: And back then, it was totally different because people weren't paying attention. People didn't care. There was five tap handles and all five of them are taken up by mass-produced beer, you know? The Heinekens, Amstel Light, Guinness, New Castle, Bud, Bud Light, Coors Light, Miller Light, not Corona, it wasn't going on tap back then but it was in the bottle under the bar. So, it was tough. It was tough for them to gain ground and getting space. And because they came out with a Pale Ale, they were in an immediate competition with Sierra Nevada Pale Ale, which had already, you know, been around for ten years at the time. So, you had that battle. You have this well, “What's, what's different from you? These guys have been doing it for a long time. They make this Hoppy Pale Ale. We've had it on tap. What's the difference?” So yeah, a lot of early struggles, a lot of, you know, almost telling--I like to say this, like Stone told people what to drink. When they came out with a beer like Arrogant Bastard and they came out with a beer like Stone IPA, and it came out with Smoked Porter that came out with these beers that Transcribed by Ernest Cisneros and Judith Downie 4 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 no one was used to drinking and they were like, “No, you're going to like this, because this is what we have to offer. (00:17:15) And people would taste it. And I think combined shock, new flavors, new tastes, things they'd never had before, they really grabbed onto it. And they were like, “No, this is, this is cool. I really like this.” Not necessarily knowing why or knowing what about the beer that they were actually tasting. Just that it was exciting and it was new. So, I learned to brew on that, (laughs) professional thirty barrel, professional brewhouse pretty quickly. Helped create the first Stone Barley Wine, Old Guardian. Lee and Steve and I each did five-gallon test batches. And then we, we tasted them all and created a recipe. So, that was fun. And few anniversary beers, you know, when they were taking Stone IPA and Double Stone IPA and Triple Stone IPA for the anniversary beers. Those beers just blew people's minds back then because no beer had had that kind of aroma and power on the hop side, you know? (00:18:20) And they're not unlike a lot of West Coast IPAs that are still made today. So that was exciting. The Y(MCA) came calling somewhere in that first year, year and a half that I was in the brewhouse. I got hired at Stone in September of (19)97. And I worked there through sometime in (19)99. Okay. I'm trying to remember exactly when, but I did go back to the Y full-time because they actually have a full-time job for me and they needed the help. So, over the summers I would work a hundred-plus hours a week because I’d work a full-time job at Stone Brewing. And then I would go back over to the Y and help them with everything that they needed for the next day or for the next week of things I hired and trained. Yeah, it was crazy. Monitored staff, bus drivers, all these things while I was still working at Stone. (00:19:13) Left Stone to do the Y thing after one of the summers, because I was like, oh, it's too much. And they were going to give me a little bit more money at Y. So, I went and did that and then got stomped on over there. Got passed over. And I was like, “You know what? I'm done with this. I've given my life to you guys and saved you guys several summers and I'm over it.” So, went back to beer, got hired at White Labs (Brewing Co.) in San Diego. I had known--by this time I had known tons of people in the industry. I had done festivals for Stone. I had worked for them in all sorts of different capacities and also knew the Pizza Port people really well. Downie (00:19:54): So what year--when did you get hired on White Labs? J Bagby (00:19:58): That was probably (19)99? Downie: Okay. J Bagby: (19)99, 2000? I can’t—I’m not positive on that. But somewhere in there. Because I definitely left--I left both the Y I think the--right before the 2000 summer started because they had made some really bad decisions and it bothered me. (Downie laughs) So, let's see. I worked at White Labs for-Downie: As a brewer? J Bagby: No, as a sales kind of yeast consultant. Answer questions for people, take orders, you know. Downie (00:20:34): Was this at their--where they are now? Candida Street or--? J Bagby: (00:20:38): No, this was the location before that. (Silverton Avenue, San Diego location.) Downie: Okay. Transcribed by Ernest Cisneros and Judith Downie 5 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 J Bagby: A little--it's kind of an interesting place like offices on front, warehouse in the back, but much, much smaller than where they are now. Downie: Yeah. J Bagby: (00:20:50) But it was cool. It was definitely educational. It was neat to get to know Chris and Lisa (White) better as well as one of their other then-partners, Chris Mueller. I had already known all of them and met all of them so, it was kind of nice to get a job and work with them. And it was okay. It just wasn’t--it wasn’t exciting for me. And I wanted to get back into the brewhouse and I wanted to get back working with actual beer. So, kept in touch with Pizza Port and the people there, the whole time. I got hired at Solana Beach as an assistant brewer. And so, I was an assistant brewer there and bartender there-Downie: And who was head brewer at the time? J Bagby: Tomme (Arthur), at the time. But we had become friends, gosh, right after he got hired there because I knew the brewer before him. And then they're like, “Oh, that's the new brewer.” So, I just like introduced myself and said, “Hey, I really like these beers here and blah-blah-blah” So we just got to chatting and hanging out and doing all sorts of different things. And you know, even when I was working for Stone, we connected just because it's, you know, another brewery in town. (laughs) And back then— Downie: (00:22:00): Well, it shows the value of networking— J Bagby: Yeah. Downie: And knowing people, it makes a big difference. J Bagby (00:22:06): There's also a way to learn back then, you know? Steve and Lee were great and taught me a lot, but also learned a lot from Tomme. And I also learned a lot from a ton of other breweries that I met back in the late nineties and early two thousands. All across the state and even into Arizona. The guys at Four Peaks (Brewery Co.), still good friends of mine, even though they sold their company for who knows how much, they won’t tell anybody. (Downie and D Bagby laugh) (00:22:30) Places like Marin Brewing (Company), Anderson Valley (Brewing Company), Russian River (Brewing) now, when he was still in Temecula back then. Downie: He was Blind Pig (Brewing) back then. J Bagby: Yeah, I had met him (Vinnie) and Natalie (Cilurzo) back then. Untold numbers of, you know, going to the Great American Beer Festival (GABF) for the first time was probably my biggest eye-opener to all of that and meeting more and more people because now there was the whole U.S. and all the brewers in the U.S. in one room and back then it was easy. You could go and talk to people. I was working for a brewery at the time and that was 1997. It was my first GABF. And I'll never forget going up to people and trying beers and went, “Oh my gosh, that's awesome,” you know? And just making that acquaintance. And I know a lot of those people still today that I met that year at that GABF. So really cool stuff. (00:23:29): And that just kept building, you know? Every time I could go to a conference, every time I could go to another out-of-town festival. Meet more people. (laughs) So, you know, at Solana, I was there for probably two or three years doing assistant brewing and bartending. And then a Transcribed by Ernest Cisneros and Judith Downie 6 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 position opened up. I had met Tom Nickel through all of this too. Because he was good friends with Tomme. He was a part of the early Ballast Point (Brewing Company) and Home Brew Mart. Tom and I are still very good friends today and Tomme. And so, he said, “Hey.” He was working for Stuft (Pizza and Brewing) at the time before it was Oggi’s. And then when it became Oggi’s, they had one in Vista that opened, their brewer was leaving. And so he's like, “Hey, if you want a head brewing job,” I was like, “Hell yeah.” (Downie and D Bagby laugh) (00:24:19) So, took it. I had interviewed with a couple others. It was just, well I interviewed at Kona and just decided I didn't want to go and live on an island. (laughs) So, and there was an opportunity in my backyard, so, why not take that? So, did that for a while. That was fun. That was really the first time I got to see my influence on brewing, make a difference for somebody's beers or somebody's restaurant or somebody's beer culture, you know? It was the first time I'd won medals on my own with my own beers. You know, we'd done very well on Solana Beach. But this was cool because it was like my stuff. And worked with Tom (Arthur). He became their corporate brewer for a short time up in San Clemente. And I worked at that location for a while until Pizza Port Carlsbad had an opening for a head brewing position and that was a bigger brewhouse. (00:25:14) That was more beer and it was more money and it was Pizza Port was kind of my first forte. So, I went back to that and ran, within a year, was running all the brewing operations on all of their pubs. Helped them open Ocean Beach. Hired, trained, promoted a ton of different brewers who are still in the brewing industry today. Yeah, you’ve got Yiga Miyashiro, the head brewer at Saint Archer (Brewing). Greg Peters, who's the head of Barrel Program there. Ignacio Cervantes, who was the head brewer of Carlsbad after I left and then took over (Pizza Port) Bressi Ranch and is now working for a new company in San Diego (Chula Vista Brewing). Noah Regnery, who also part of that company and Brandon Edwards is also a part of that company. (00:26:05) All guys that were head brewers at Pizza Port went on to several different breweries and have all kind of come back together in one way. I'm sure there's other people. (laughs) Downie: Yeah. J Bagby: But it was a good experience and, you know, going all the way back to my Stone days, you know, Lee and I worked in this warehouse by ourselves, you know? Day in, day out. So, you get in these conversations, you're running, you know, a four head making bottling machine for eight hours while you're filtering a beer, you know? Like, you know? You are brewing, you get into conversations and you know, both of us were like, “Yeah, I really would like to own my own place at some point,” you know? And my thoughts at that time were, I'd really like to just have a beer bar or have a place because I've enjoyed that aspect of it. (00:26:54) I enjoyed teaching people about beer, telling people about new styles and new things that were coming out or that the Pizza Port had just come out with. So, I said, “I don't know what, I just really want to my own place. And Lee was like, “Yeah, me too, me too.” So, it's funny that both of us have had that come trueDownie: Yeah. J Bagby: Over time. But in the Pizza Port years, having, you know, kind of pulled from my YMCA experiences with hiring and training people and building sort of a management approach to running the bars at the Pizza Port, they were, for lack of a better term, they were pretty chaotic and not very well managed. And the companies were, even though they were making money, hand over fist, they weren't making as much as they could because they were losing money, hand over fist because of their bar staff. 00:27:41) So, I tightened up that. I taught their bar staff and what, you know, beer education programs, you know, you had to spend a day in the brewery with me, all of these things. And that carried on to all of the locations. And in doing that and forging that, that's when, you know, I started having Transcribed by Ernest Cisneros and Judith Downie 7 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 conversations with Dande. We had met and I showed her--actually I was still working at Oggi’s when we met. And, you know, started talking about, well, “What do we want, what do you want to do with this? What would you do with this?” And I was like, “Oh, I want to open my own place.” And it was funny because people would come in while I was brewing in Carlsbad, say, “Oh, we're going to open a brewery.” And I was like, “Oh, cool.” Well, this is, you know, “I've been doing this for a really long time and I'm not ready yet, but you know, good on you.” Or somebody would come in who had just opened a brewery and I'd want to help support them. (00:28:32) So, we had guest beers at Pizza Port, we would put their beer on tap and, you know? I would talk it up and everything. And then it was funny because by the time I left Carlsbad, I didn't have that approach. I was like, “Okay, bring your beers in and then I'll taste them and we'll see what we can do.” Yeah, “We'll give you some feedback or we'll see if we can get you into rotation or not,” you know? We have a big board, there's a ton of trends, and there's a ton of spots. They're almost always taken whatever the case was, but I wasn't as eager to just blindly accept the keg as I had been in the past, when there was, you know, “Let's promote local beer and let's get this scene going.” And it transferred all the way into here because now there's even more breweries. (00:29:15) But now that I'm one of those people that's trying to sell beer to people. (laughs) D Bagby: Yeah. J Bagby: It's always so-- I get it. And, you know, hopefully, you know, the things that we had talked about before we opened and the things that we wanted to do is largely what you see today. When you come here and it's not just a beer aspect, it's a food aspect, it's a space and feel. It's also our cocktail and spirits program, wine program. All the things that we do here are things that we talked about ten years ago. Of course, it took us a very long time to get to that point. And I think we've surpassed many mountains in that process of getting to where we are, which is something that feels really good. But it's also a constant struggle when there's, you know, things that we deal with every day. (00:30:09): And somebody asked me the other day, “Oh, would you go back and do it again?” Yeah, I would. Hopefully I know a little bit more. (all laugh) As Dande was talking about earlier with managing the construction, but it's been a crazy, crazy road. It's been fun to have been a part of San Diego beer, to have kind of put my efforts into not only just promoting the people that I worked for, but training other people into that and, you know, really teaching and promoting what good beer is and making sure that I did everything I could to make sure that San Diego was seen that way and perceived that way across the country and across the world. And I believe that I still do that today, even though there's one hundred and fifty or what odd breweries in town. I still make my efforts to make sure that that happens if that makes sense. Downie (00:31:07): Yeah, it does. J Bagby: Cool. Downie: So, what made you decide to basically take down Continental Motors? (J and D Bagby laugh) What made you decide on taking this piece of property and rather than taking over-J Bagby: Good question. Downie--a building that you could just kind of refurbish? J Bagby (00:31:25): Yeah. Well, I kind of still ask myself that question a lot. (D Bagby laughs) D Bagby: Depends on how good the day is going. Transcribed by Ernest Cisneros and Judith Downie 8 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 J Bagby: That 3,000 square foot warehouse looks pretty cool somedays. (laughs) No, we had a location in Encinitas that we were pretty fond of. I wanted to be the first person to make beer and Encinitas since there was one little tiny spot that was open for like nine months in downtown Encinitas called the Red Kettle. D Bagby: The (19)80s? J Bagby: And it was like (19)89 to (19)90, something like that, I think it was open. And sounded like the guy didn't know a whole lot about what he's doing. And it would be interesting to see if you find any more information on that. Downie: There’s very little on the Red Kettle. I’ve been looking. J Bagby: (00:32:07): There's like one article you can still pull up online. Vince Marsaglia, I remember he'll tell me stories. He's told me stories about going in there and talking to the guy about brewing. But anyway, I wanted to be like, “No, I want to open up a brewery and want to, you know, it's not going to be a restaurant with the little kid in the back.” Like, yeah, I want to do that in Encinitas ‘cause Encinitas neighborhood made it look cool there.(32:30) But building situation fell through. We had spent some time, even some money getting people together. We had met with everyone at the city of Encinitas. So, we knew it was going to be a bit of an uphill battle with what's going down there on the Coast. It was on Coast Highway in Encinitas, big, beautiful, gorgeous eighty-three hundred square foot building with a wooden barrel ceiling and twelve-foot brick walls. Gorgeous place. (00:32:58) And the landlord--we had never actually spoke with the landlord. We had only spoke with his representative and he had edged us along the way. “Yeah, that's good. It's good. Yeah. That's no, he's, he wants to do this.” And we put in our LOI (Letter of Intent), you know, spent, like I said, I spent time with the city. This is what we're thinking about doing. Architects, all sorts of things. Structural engineering, because the building's old. It was an old Safeway or something, I think. D Bagby: (33:23) It was a grocery store. J Bagby: Yeah, it was a grocery store at one time. That's why. And all of a sudden we just weren't hearing anything back from the rep. So, I just called them up and, “Dude, what's going on?” Like we were going forward, we think this is happening. We've heard nothing. And he just basically said, “No,” without, you know, I tried to reach out to the landlord. (00:33:48) The owner said, “Hey, just meet me. Just--let's have a conversation.” Could never get there. And from what I hear, that guy's kind of a maniac, so I'm kind of glad we didn't get in that situation. (D Bagby laughs) But I do miss the idea of being there in that building and being in Encinitas. I think that would have been really, really cool. But-Downie: As a hometown boy. J Bagby: (34:12) (laughs) But, we took that setback. Or, yeah, it was a setback, because we were, you know, not that we'd put all our eggs in that basket, but we definitely— D Bagby: (00:34:25): Several months. J Bagby: But, yeah, we spent several months of time on it. Transcribed by Ernest Cisneros and Judith Downie 9 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 D Bagby: We kind of mentally moved into it too. You start to really put yourself there and how to Jeff, as you mentioned earlier, like, we had been talking about these ideas that you now see here for a long time. And so, you start to sort of layer those ideas over the space and figure out how things might go. And, it was really--it was a huge disappointment. J Bagby: Yeah. D Bagby: But we got over it pretty quickly and moved on and... J Bagby (00:34:51): Yeah. So, we decided to, not to stop, but to kind of regroup. We got married and after we got married, we decided to enlist the help of a commercial real estate. So, we, through some friends we found a really good broker. And he gave--started just giving me--I met with him--he gave me no less than I think a hundred properties throughout the county to look at. And we had already found out a little bit on our own through some other connections, you know. Basically, no one's going to give you any cash. If you're in a strip mall, you're going to be paying even though, your rent might be lower, you're going to be paying other fees that make that rent go back up. And they basically only take national conglomerate stores that have very, very deep pockets these days. Not too many private strip malls out there taking breweries and first-time owners and let alone, “Oh, you want to open a restaurant and a brewery? Okay, yeah. High risk, high risk. No, don't do it, all those things.” (35:49) So, we sought out to find private owners and properties that started to fit what we what we had or what we wanted on there, which was coastal North County, enough space for a restaurant, enough space to have a decent sized brewery, and a space that will allow for indoor-outdoor dining. We love the aspect of letting people or giving the people the opportunity to eat outside in this gorgeous weather that we have almost year-round. So, I'd never thought about Oceanside, but I knew that anything in between Del Mar and Carlsbad was going to be extremely expensive and extremely difficult to find. Especially for the uses that we wanted to do. You know, we were trying not to have a conditional use permit. (00:36:38): We're trying not to deal with the (California) Coastal Commission. We're trying to get into a spot where we could build or remodel, I should say, for the most part. Downie (36:47): Yeah (laughs). J Bagby: But pretty much ended up re-building. If you saw what we did to this place before we rebuilt it— Downie: Yeah. J Bagby: We basically tore it down. Anyway, he gave me a list of seven, eight properties in Oceanside here. So, I just grabbed my camera, my notebook, and my bike and rode them all. And I came across this one and it was--you could go all the way around it, but you couldn't see much. Where the brewery is now, were solid roll-down doors. It was their maintenance garage. Up front was a showroom, so, I could look in the windows there. That building to the south, you can kind of look in there too, but you couldn't tell what was exactly going on over here. (00:37:28): You can see a little bit, all closed, looked like it had been, somebody had moved out. And so, in my head it just started clicking and I'm like, “Oh, what if that was there? And what if we put, you know, the brewery in here? What if we did this here?” I took, I don't know, fifty pictures of the place looked at the other properties and went home and told her. I'm like, “I found it.” And she's like, “What are you talking about?” Transcribed by Ernest Cisneros and Judith Downie 10 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 D Bagby: You actually called me from the space. (J Bagby laughs) J Bagby: I’m like, “It's an old car dealership.” She’s like, “You're fucking insane.” I’m like, “Get in a car, come down here.” (all laugh) D Bagby: It’s basically what happened. J Bagby: (laughs) So, yeah, we just kind of went from there. We told our broker, “Hey, can you, you know—" super sensitive about contacting the realtor—realtor rep, landlord, anything like that. D Bagby (00:38:14): Because of our experience in the industry. J Bagby: Yeah. D Bagby: We wanted to make--just kind of proceed cautiously. And we did not have our hopes up. We had no idea what they would--what their response would be to any kind of inquiry. J Bagby: (00:38:21): We obviously originally thought that they wanted car dealerships to take it over again. Just because they were set up that way. They have the lifts, they had the excess parking. They had, you know, frontage on South Coast Highway. There's seven other places, you know? So, we thought that's what they were going for. And they originally, they kind of said, “Yeah,” because use is that, it'd be easy for their somebody to just take it over. Downie: Right. J Bagby: And a couple of inquiries they had because the space was so big and nobody wanted it all. They would want just that building or just the parking lot, or just part of this main building, main parcel. So, I said, “Well, we're kind of interested in all of that.” (laughs) And so anyway, the original conversation with rep-between-rep, the idea of a brewery got brought up by the rep from here and unsolicited-D Bagby: By their broker, yeah. J Bagby: Unsolicited from our broker at all. (00:39:20) And I was like, “Yes. Okay, cool.” And so, I'm like, “Hey, can we get in it? Can we look around and see what's going on?” So, the very first day we came to look at it and the landlords was here, the owners were here. And they wanted to meet us and they wanted to hear about what we wanted to do. And if we thought the space would work. And they're still friends of ours today. They still come in here and eat. His father was from Bamberg, Germany, which is a huge brewing scene in Germany and malts. There's two big malt companies in Bamberg. Then I said, “Well, I buy malt from Bamberg.” (Downie and D Bagby laugh) So, we had this, you know, this back and forth. Their son is into beer. And he really liked the idea of the legacy of the property that his father had started going into another family business of some kind. I think that probably in the end was what attracted them the most to us. But we poured our hearts out like, “Hey, this is what we want to do. And we totally get it. Like, you know, we've never opened a business. This is a huge spot. We have to raise a ton of money.” All these things, but we really want to do it.” And they went for it. D Bagby (00:40:34): Much to their credit, honestly. Transcribed by Ernest Cisneros and Judith Downie 11 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 J Bagby: Yeah. D Bagby: They took a big risk on us. And, it's a big point of pride for Jeff and I-J Bagby: Definitely. D Bagby: (40:41) -- to count them among legitimately among friends. And, we're just, we're so grateful to them for just being open-minded. It was their family's business that was here and then that they had to close and they still own the property. And they, you know, we have a long long-term lease and several options. So, we don't own the space. I'm sure the property will stay in their family forever, which I think is fine. It's perfect. But they just really--they were very interested in us as people and-J Bagby: Yeah. D Bagby: (00:41:13): --what our vision was and what we wanted to do and how we wanted to do it. And I think that aligned, even though they're totally different industries, it really aligned with their values. And, yeah, much to— Downie: Their European background. D Bagby: Yeah, definitely that that's probably part of it. (laughs) But I remember when they finally agreed, it was sort of like, obviously it's exciting, but it's also instantly terrifying. Downie: Yeah. D Bagby: You don't--And we didn't even realize at the time what we had just done, I don't think. (Downie D Bagby laugh) J Bagby (00:41:46): It took me six weeks to get the lease exactly where we wanted it. D Bagby: At least. J Bagby: And it's like, I think it's sixty pages of like, eight, nine-point font. It's like line-by-line and you just, you have to know, “Okay, what does this lawyerese mean?” And then go and read through and go, “Okay, no, that's what we don't agree with. Here's the change we need,” you know? And so, we just-the back and forth, back and forth, back and forth. And then we start with contractors interviewing contractors, and that is a whole fiasco in and of itself because they're intense. And they realized that in the end, throughout this thing, I think they realized that their relationship is never going to be a great one, just because of the nature of the industry. D Bagby: It can’t. J Bagby: It just can't. There's too many variables and there's too much money and there's too much time involved for--I've never met anybody who was like, “Yeah, I loved my GC. My project went amazing.” They're full of shit. Transcribed by Ernest Cisneros and Judith Downie 12 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 D Bagby: It’s like a disposable relationship in a weird way. J Bagby: Yeah, you just-D Bagby: You need them, they you need but then it's over and we're done. We don't want to see you again kind of thing. It's terrible, but that's just kind of the nature of it. Downie (00:42:53): Now did your general have any background in building a brewery? J Bagby (00:42:55): (speaking at the same time) No, in restaurants. D Bagby: (speaking at the same time) In restaurants. J Bagby: Yeah, restaurants, and commercial or retail. But mostly restaurants and bars is what we were attracted to him for. D Bagby: Small company also-J Bagby: Smaller company. Had the reputation of being able to do something like this D Bagby: Had worked with the architect— J Bagby: Yeah, he had worked with our architect on a project before and yeah, I mean the architect firm went down in flames pretty quick. (D Bagby laughs) I realized, oddly enough, we got an apology email from him last week, which was-D Bagby: A little late. J Bagby: Frustrating two years later. But, yeah, they just weren't equipped and we didn't know that they weren't equipped. D Bagby: We didn't know enough to know that. J Bagby: Yeah. And then, you know, I spent countless hours going to the counters at the city to talk to the engineers, to talk to the-D Bagby: The building inspectors. J Bagby: The building inspectors and just going back and forth. “No, we need this. Okay.” So, because I'm trying to facilitate--we're trying to facilitate this project and keep it moving. (00:43:57) And there's obviously no one in the world has any incentive, but, or the most incentive than us to get it done. And so, we're just, like she said, we just took it on. We project managed, we--every day, we'd come here and walk through and see what was done wrong or what hadn't been done or why isn't, so-and-so working today, you know? And part of that was on the GC, part of that was on their architect, and they both fell down. The architect first and then the GC. We went through five superintendents here on our project to the general contractor. Transcribed by Ernest Cisneros and Judith Downie 13 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Downie: Oh dear. J Bagby (44:30): And by the end I was like, “Him or no one else.” And so, we got this last guy just to get through and get our building final then and everything. But you name a discipline, you name a part or a section or a wall. I spent time on it. She spent time on it. It's--so now, you know, we're like, we're telling them, we're like, “You guys get to go, you guys get to pack up your shit and leave.” And we get to turn around and actually do what we wanted to do six months ago, or, you know, a year ago. D Bagby: When we started construction, yeah. J Bagby: Yeah. D Bagby: (00:45:07) When we thought we’d be done, especially. J Bagby: We, you know, we need to spend time on--I mean, we're still taking on investors, but we have to start the project. We're still searching out for investors. We're still trying to find our key executive management team and how the hell we're going to run this place. I'm still trying to figure out how to get the rest of the brewery finished off and actually making beer because we didn't want to open without our own beer. And it was just, you know, just kept on, I didn't, I think I lost forty pounds and that last like six months of the other projects before we opened, just because I could never eat, I could never sleep. And I was constantly doing something on a project that sent my stress levels through the roof. So, it was very-D Bagby: And then you get to operate your business. J Bagby: Yeah, and then you open and you know, there's five hundred people here on a Saturday and they all want food and beer. Downie: Excellent. D Bagby (00:45:53): Which is great, yeah. I mean, there is that question. I mean, you just, you don't know until it happens when you open the door for the first time. Is anybody going to be here? And I know that sounds ridiculous when you think of the size of this and even just people curious. Obviously, there will be people that are curious that are cruising by, but you really don't know. I mean, it is, you don't--you don't really let yourself think that because you can't. You just have to continue to stay true to your goal and your vision. And once you start, you can't stop. I mean, it's go time. And so, when you do finally open the doors, it's amazing. It is. It's kind of amazing that people are here. And I remember the first, like week we were open, it felt really strange that there were people here I didn’t know. (00:46:37) I was like, “Who are these people? Oh, shoot. They're supposed to be here. That's right.” (Downie laughs) It was just very weird. And we had spent so much time here over the, you know, proceeding two years that it was--it was home. We were here three hours to one, the number of hours, or four hours to one, the number of hours we would spend at home for sure. And so, this was home. And so, we knew every contract, we knew every subcontractor. We knew everybody. And they knew us. And so, when it was time to let strangers in, (laughs) it was weird. But, you know, you get over that pretty quickly. J Bagby: Yeah. Transcribed by Ernest Cisneros and Judith Downie 14 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 D Bagby: Because they are spending money. Downie (00:47:14): Of course, talking about the ‘curious’ issue, are you going to come back? D Bagby: Yeah, of course. Downie: Because just a one-time visit isn't going to keep you going. D Bagby (00:47:21): That’s right. Yeah, that's right. And that's still something that's, you know, on the operational side that we are always striving for. We want to be that place that people are like, “I can't wait to go back there.” We're still young though. And I that's the counterpoint to that is first of all, never stop trying. I mean, there's always something we can do better, always something we can refine. Always a better way or a more efficient way or a way that's going to make our guests happier. So, we are always pushing. We never, ever stopped. And I don't think we ever will. That's just our personalities. And luckily, it's the same--those personality traits are reflected our management team. So, they all feel the same way too. There's absolutely nobody on that team that is not completely there with us. Ready to just keep pushing and pushing and pushing. And our staff, it goes all the way to them. (00:48:09): The people that are attracted to a place like this to work here. They, you know, they like that it's family. They liked that it's unique and different. They like that we're always pushing the envelope, trying to come up with cool new things or new ways or whatever the case. And so, it starts to draw in people who are naturally attracted to that. And so, they have a really kind of an inherent flexibility that is critical, but we couldn't have scripted that. I didn't really realize that, but it is true. We are--we ask a lot of them. We ask them to be very nimble and to do something very different one day than they did the day before, because we're trying to— J Bagby: Sorry, I’ve got to go downstairs and talk to them for a minute. D Bagby: Okay. Downie: Okay. J Bagby: Okay, I'll be right back. I got to set up a potential account with some tasting. D Bagby: Doing some tasting. Do you want to bring them upstairs for a taste? J Bagby: You did ask a question and that was what attracted us to this? Just going to finalize that and say the space. (Downie and D Bagby laugh) D Bagby (00:49:09): Yeah, the space for sure was the deciding factor. But when he called me from here and I've told this story before, and he said--I asked, you know, the data, like, how big is it? What's going on? And when he started to rattle off the statistics, I'm like, in my mind, “There's no way this is going to happen. (Downie laughs) There's no way.” And then every little hurdle you cross over, you knock that domino down and then pretty soon you're signing your lease. And it still doesn't really feel real until then. And then even then it doesn't feel real until— Downie (00:49:38): But you've been disappointed once already so-- Transcribed by Ernest Cisneros and Judith Downie 15 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 D Bagby: Yeah. Downie: So it was kind of like you don't exactly want to get too invested— D Bagby (00:49:44): Once you sign the lease though, and you are a personal guarantee on that. It's yours. And so, then it's like, what do you do with that? Because there is a certain amount of money that if you just--even if you decide to never do anything with it, you're paying on your own personal account for that. So, and we knew that it was a big risk of the landlords, the owners. We knew that we wanted to not disappoint them too, as another layer in all of this. But I really didn't believe it was going to happen until it started happening. (laughs) And then the train was going and there was no stopping it, which is good. Downie (00:50:16): Yeah. So, what about your background, Dande? As far, as you know, you said you worked in a Fortune 500 company. Well, what's your path that got you here? And to actually be supportive of something that you could have very easily said, “No, I don't want to do this.” D Bagby (00:50:31): Yeah. I still do say that sometimes. No, I'm just kidding. No, my background is really weird. But somehow it all sort of feeds into to all the things that we do here. So, I worked in restaurants in high school and a little bit in college. I ended up working for a very small sort of family-run or just a couple of friends started the small kind of Mexican food chain. It was a kind of a spinoff from the Rubio’s chain. So, they had helped Ralph Rubio start Rubio's and they started their own thing. And so, I, you know, started working there my first restaurant job and worked my way up into management. And I'm still friends with the owners of that. They've since sold it all off, but it was really exciting to be a part of a small, very small and growing company. (00:51:18) When I first was hired by them, they had one location. And then ultimately, I think they had seven or eight. Not when I worked there, but at the end of the sort of end of the line for them. And what happened though, was that they set the bar really high. I mean, they treated this little single location, you know, eight hundred square foot taco shop. They treated it as though it was a corporate--very, very organized, very dialed in, very high-quality, high standards when it came to customer service and food service and all of that. Even though it was a walkup counter. So that was my only exposure to restaurants was that. And so, it really, it changed how I saw things, whether it was from a business perspective or from a restaurant perspective. And that was sort of, that became my benchmark, for how to be. How to be a manager, how to be managed, how to treat employees, all of that stuff began then. (00:52:17): And it was my first real job was there. And I worked there for many years while I was--and then I went to school--my degree is in biology from Cal State San Marcos (California State University San Marcos). Downie: My goodness. (laughs) D Bagby: Yeah. So, I was a molecular cell biology major. But, before that, I wanted to be a zoologist. So, I started at Palomar and my very first class, my very first semester of college at Palomar, was as zoology class. And it was just life science, check the box, get that out of the way. And I fell in love with it and it was everything. I loved it. It was--my instructor was amazing. I don't think she's alive anymore. Dr. Jessup was her name. And she was a genius and I just wanted to absorb a hundred percent of everything she could teach me, I wanted to learn it. (00:53:07) And so that kind of led me-- I worked for the Zoological Society of San Diego for about seven years. So, I left restaurants and did that and finished my degree at Cal State and left. And I taught biology and environmental science at the high school level. I Transcribed by Ernest Cisneros and Judith Downie 16 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 taught labs--biology labs--at the junior college level for a few years. And then ultimately worked for SDG&E (San Diego Gas & Electric Company) in their Environmental Science Department. And, that's about when I met Jeff. So, I had done all of this sort of teaching and I hadn't worked in a restaurant in a long time. And when he and I first met, he had, like he said, he had beer on tap, both at Oggi’s in Vista where he had been the head brewer and at Pizza Port Carlsbad. And I had always liked beer, but I knew absolutely nothing about it. It was completely foreign to me. I didn't even--it didn't really occur to me that it was something that you could learn about. It just sort of was a thing that existed. And of course that's--couldn't be more wrong (Downie laughs) even then in 2005, even then. And so he's like, “Well come and let's taste some beer at in Vista.” So, we went out there and he just did the tasting, not a flight. I mean he pulled--we had tasters of every beer that was on tap. There must've been a dozen beers or more. And he kind of just lined them up how you would want somebody to kind of learn about beer. And he just was like, “Okay, what does it look like? What does it smell like? What does it taste like? Where do you think that's coming from? What is that? Did you do--?” you know? I remember specifically the hefeweizen he's like, “Do you think we added anything to make that taste like that?” And I was like, “Well, yeah, you probably added some fruit or you added some spice.” And absolutely not. Just from the yeast, and that tied into my biology background. Downie (54:58): Right. D Bagby: And understanding sort of a little bit about, you know, yeast chemistry, yeast metabolism. And then it started to click. I was like, “Okay, this is cool.” And then of course that led into ales and lagers and how they're, you know, metabolized differently. And all of the life cycle and all of that stuff. And so that really kind of itched, or what do you say, like “Scratch that itch” or whatever that science-y stuff. I really, really appreciated on the cellular level, which I had kind of departed from working in environmental science. (00:55:32) So, that was a really huge eye-opener and that was kind of it for me. So, we tasted through all the beers and that created this sort of framework for me that I still rely on today. That's just sort of styles and, you know, parts of the world. And, you know, this is like this. And that's like, you know, whether it's hops in English IPA versus an American IPA and why and how, and, even just the physical I'm like, “I don't know what hop is. I have no idea.” So, he went and he grabbed a handful of hops and was like, “This is what they are. This is what they smell like. This is what they look like. This is where they're grown.” Of course, that led into hop harvest. And that led into fresh hop beer. And I remember specifically that season going down to-- because he still was bartending. (00:56:17) So, he had, he left Pizza Port or--excuse me, he left Oggi’s and Vista and he was head brewing in Carlsbad and he was still bartending at Solana Beach. And I lived in Cardiff at the time. And so, I would go visit him on his bartend. I think he would work Wednesday nights and same thing. He'd be like, “Well, taste this, have a taste of this.” And I specifically remember fresh hop beers that season because it was unlike anything I'd ever had before. They were--it was just amazing to me. It was this bouquet of--it really tasted like drinking flowers. And that was really exciting. So, every new experience was just something to be learned. Unlike Jeff, I loved school, I loved being a student. I loved studying and I still do. I still love to learn. So does he, but even in that, even in an academic setting, I loved at all. (00:57:05) And so it created this never-ending quest for information and knowledge and then that tied into experience. And so, when we would travel to whether it was in California or abroad or wherever, it creates this sort of, I don't know, structure, if you will. This kind of map or pathway for learning that, you know, whether it's about people or history or the ingredients and where they came from. And so that became, it became a passion of mine as well. And this was pretty close to right away. So, you know, within the first year or so of us dating, you know, we were going to events, we were traveling for beer. We were, you know, it just became part of our shared thing. But also, I loved learning from him too. And, yeah, and he's right. Transcribed by Ernest Cisneros and Judith Downie 17 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 (00:57:57) We started talking about opening a place, or that he wanted to open a place, pretty quickly. I mean, it was certainly not something that was going to be happening anytime soon, but it was again part of the discussion. And so, when you're traveling somewhere, you're going--his family, his father's side is from Northern Arizona, Prescott. Little town called Prescott. So, you know, we were traveling out there once or twice a year to visit his grandfather and kind of hang out and there's Prescott Brewing Company. So, we'd go there and just kind of talk about whether it was the beers or the styles or the hop choices or whatever to--do you think how’s the service? Is that are--what would we do differently? What about the glassware? Does this seem right? And--or how's the check presented? I mean, everything, it just became part of the fabric of what we talked about. And, yeah, that lasted and it's still true. It's still true today. And we go places and we look at how just the, how the operational side, how people are solving their own problems and you know, are those things we can borrow or are they things that we would never do because they don't fit with who we are. So that's how, that's the weird biologybiologist into brewery owner. Downie (00:59:15): Everybody comes from somewhere. D Bagby: That’s right. Downie: Actually, you know, like you say, the whole hops chemistry. You know, Jackie Trischman in Chemistry at Cal State (University San Marcos) is working with Stone investigating hops chemistry. D Bagby: That’s awesome. Downie: So, you know, Bonnie Bade (Cal State University San Marcos) in Anthropology is medicinal plants, Native American medicinal plants, and looking at how those can be incorporated into beers and things, so… D Bagby: Absolutely. Downie: So, it's--you can pull a whole lot of different disciplines and interests and experiences into-D Bagby: Absolutely. Downie: The whole world of beer. D Bagby (00:59:45): Absolutely. And that, and the whole historical piece too, is something that both Jeff and I are really passionate about. And that's a big reason why we have such diversity in terms of the beer styles that we brew here. He brews here because of that. They, you know, a Belgian blonde brings us--brings us back to Brussels. It brings us back to visiting with our friend Yvan (De Baets) from (Brasserie) de la Senne, you know? That to us is a big reason why we wanted to do this also is to bring pieces of these experiences that we've had all over the world right here. And if somebody is able, isn't able, or doesn't know they want yet to go to Belgium or they don't know they want to go to Germany or maybe they never will, you know? If we can bring a little piece of that to them, that's whether it's the beer, the glassware, the, you know, a little bit of history lesson through our employees. That's all--that's a big, that's a huge piece of this for us. So having a big staff is a challenge. Per slight understatement. Downie: How many employees do you have? Transcribed by Ernest Cisneros and Judith Downie 18 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 D Bagby: We have about sixty employees now. Yeah. Which is the smallest staff we've ever had. We-when we first opened and you always open with more than you need, but we had over a hundred employees at one point. Downie: Wow. D Bagby: Which is a big, huge thing. Lots of people. J Bagby (01:01:06): Through all of that, through all of the construction, through all of the opening and employees (unintelligible), I like to tell people that absolutely nothing surprises me anymore. D Bagby: No J Bagby: Nothing. D Bagby: No, no. J Bagby: I've heard it all, seen it all at all. Been through it all. Yeah. Downie (01:01:22): And you're still standing. D Bagby: Yeah. We are. Yep. Downie: So, you've already said that you really don't look to expand beyond this site and it seems like it's large and you have plenty of elbow room but— J Bagby (01:01:39): We could even expand onsite because we have a building that we haven't really even touched—(speaking at the same time) D Bagby: (speaking at the same time) Touched. Yeah. Downie: You’re kidding. D Bagby: Yeah. Downie (01:01:44): So you have expansion elbow room. J Bagby: (speaking at the same time) Yes. D Bagby: (speaking at the same time) Yes. Downie: But since you're not canning beers now, what are your plans for the future in, you know, distribution or canning or--? J Bagby (01:01:56): So, we've gone back and forth. What--we looked pretty seriously at purchasing a canning line. Mike Hess (Mike Hess Brewing) was selling theirs. So, I went down and looked at it, kind of Transcribed by Ernest Cisneros and Judith Downie 19 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 ran some numbers and looked at it. But we wouldn't have been a good idea for cashflow for one thing. And the other was, we didn't have that output really. So, we'd have this really-D Bagby: Beautiful. J Bagby: Nice canning line and it would be lovely to put a ton of beer in cans, but no output for it. Downie: Okay. J Bagby: (1:02:24) Which, you know, cart before the horse or not, or whatever, it's sometimes you just have to jump in. And so, we decided not to at that point, but it is something that's on the mind, especially with a lot of our beers that tend to be growing in popularity and that we think would be really good in a package or in the proper package. So, that's still a possibility. But we haven't decided what step we're going to take first in doing that. So, there is a possibly of that in the next year or two, three. Other than that, I really want to continue pushing our draft distribution because it's something that we can do in the framework that we have. We have the beer, we have cooperage, we can get more cooperage very easily. And the capital outlay isn’t as much, and the space requirement is not as much or as intense as packaging. What else, what else? D Bagby (01:03:23): We one hundred percent self-distribute in California. So, we don't have a distributor anywhere. J Bagby: Out of state we have (unintelligible). D Bagby: Out of state, yeah, we (unintelligible). J Bagby: We’re not spending a lot out beer of out of state, yeah. (Aside to D Bagby, Forgot to tell you I talked to Matt Bonney yesterday about Washington.) D Bagby: Oh, okay, cool. J Bagby: So, we'll do some stuff up there, but anyway. (laughs) D Bagby (01:03:40): There you go. Heard it here first before I even heard it. (laughs) No, just kidding. J Bagby (01:03:44): And he called me during the party. D Bagby (01:03:45): Yeah. So self-distribution. We want to do that as long as we can. As a young business, (unintelligible), the margins on draft wholesale beer are already pretty, pretty low. So, you want to try to maximize as much revenue as you can at this stage of a business. There's also a lot of interesting things happening. I try to kind of dial into this a little bit as much as I can. There's a lot going on with this whole notion of hyper-local and, you know, being the kind of brewery that, and there are lots of them, that have these humongous, very ambitious goals to be in every state or to be in twenty states or to be all over the place right now. And I certainly don't disparage that, that's part of their business model and that's what they think is awesome. (01:04:34): Go for it. But it's really feeling a lot like people are more, appreciating more and more, what's right near them. And you see certain breweries that are drawing back from that, that broad scale distribution more and more-- Transcribed by Ernest Cisneros and Judith Downie 20 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 J Bagby: Or just staying where they are. D Bagby: (1:04:55) Or are just staying where they are, yeah. They say steady is the new growth. So, I think we're just, we're kind of a cautious company. We don't take a lot of big risks. Maybe because we have such a gigantic property here and so much going on that we don't have to. I mean, we don't even have the energy really to make big plans. But, no, we do talk a about what's next and where, where are we going to grow. And I do think even locally--we, you know, Jeff said, when he tries to sell someone beer, we actually haven’t actively sold any beer. Every drop of beer that hasn't been sold over our bar here at the pub has been somebody coming and saying, “Hey, I want to have your beer on at my place.” So, they reach out to us either, you know, usually via email. J Bagby (01:05:41): That’s who I just met downstairs. And he is a friend, but they came to us to taste. More traditional sort of setup like, “Hey, can you send your rep by and bring some of your beers? I'd like to taste them on tap.” D Bagby: Yeah, we do not have a rep. (laughs) J Bagby: I'm the rep. D Bagby (01:05:56): We don’t have one of those. Yeah. (J Bagby laughs) Part of it is too--and so that’s, it’s kind of nice that that’s, because then we know the accounts that have come to us really already get it. They already understand what we do and appreciate that enough to reach out, but we do not, we understand that is not sustainable. And the growth that we really do want to realize on the wholesale side is only achievable with some outreach. And that’s something that is--we know, we both acknowledge that that’s really important. But we also, again talk about kind of risk aversion. We were— it's still too close to us. We don’t want to just hire a sales rep and tell them to go out in the world and sell the beer. It’s really hard to let go of it and to, you know, just be those, just say, “Oh yeah, go for it. Volume volume. Get it.” (01:06:42) Because it still really matters to us who’s pouring it. How they’re pouring it. Are they taking care of the kegs? Is the glassware appropriate? Is it clean? Are the lines clean? All we need is somebody to have a beer like this Kölsch that I'm drinking that is so delicate. And such a light beer that, you know, if it’s not cared for it is going to be flawed. And you know, most people don't drink a beer and think that they don’t like and think that it isn’t the brewer (laughs) or the brewery. Most people do not say, “Oh, those lines must be dirty. That's why this does not taste right.” So, it’s just cautious and definitely overly cautious. I’ll say we are very careful. And, you know, that’s, at some point we're going to have to start peeling our fingers off those kegs a little more forcefully and get out there in the world and really see. We hear from time to time that people believe that we just don't have any beer to sell. Because we aren’t actively selling it, which isn’t true. We make a lot of beer and we sell a lot of beer over our own bars, but we definitely have some volume that could go out much more than it is. So, we’re working on it. Got our hands pretty full. (laughs) Downie (01:07:57): Now, this is something, you know, because you are both cautious people, but what if something happened and your landlord decided to sell the property? J Bagby (01:08:08): So, there's provisions in our lease that say that I can’t change our lease. Downie: Okay. Transcribed by Ernest Cisneros and Judith Downie 21 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Downie: It was very protective. D Bagby: Yeah. J Bagby: (1:08:15) It was very protected line by line that thing to make sure things like that like they couldn’t say, “Oh, we are going to sell a parking lot to a developer for apartments.” They can’t do that, you know? So, if they sell it our lease stands. D Bagby: And we can buy it too, we have to be considered. J Bagby: We don’t have first right of refusal. D Bagby: Something else called that. J Bagby: (1:08:38) Their landlord or their rep did not want to give that--our landlords have kids. I would not see them giving up this property to somebody unless we just came by and plopped the amount of money on them, which can happen. And, you know, I know that the people that own these shops kind of behind the alley-D Bagby: West of us. J Bagby: The other side, are trying to develop it and turn it into apartments. J Bagby (01:09:07): I'm like, that is a six-year project. If Coastal Commission-D Bagby: It’s the Coastal Commission. Downie: Yeah, it’s a coastal commission. Will even allow it. D Bagby: Yeah, if the city-J Bagby: (1:09:17) We are so lucky to avoid those things, you know? We don’t have a conditional use. It was in the beginning we had some neighbors that were complaining. And I think it was just because people were parking on the street. It’s public parking on the street. And they were just getting mad because they used to park in front of their house at a certain time of night. And it wouldn’t be a problem. You know, because we’re—anyway. Somebody came and complained and said, “Oh, well, I'm going to go to the city. And you know, I’ve already started signatures to get your conditional use removed and dah-dah-dah.” And I was like, “Well, that’s cool, but we don’t have a conditional use.” And (the city has nothing to do over what we do here as a business. Because we’re permitted as a right. So, (whispers) sorry about that. (laughs) D Bagby (01:09:58): Yeah, it was, we haven’t really, honestly, for being as close as we are to residential, we have had virtually no issues other than the first probably month we were open where people were kind of caught off guard maybe by the volume. But that’s, I mean, at least as far as I'm aware, we haven’t had any issues. We haven’t had any issues. Transcribed by Ernest Cisneros and Judith Downie 22 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 J Bagby (01:10:16): I had a couple of things. There was that one guy that, you know, I think he just wanted to come in and kind of rant. And I was nice to him. I just let him go. And when I said, you know, “I want to work with you. I want to work with the community, but you got to realize that, you know, the streets are public parking and unless you get that changed, which you're perfectly willing to try to try to do, but I don't believe the city is going to let you just for your spot in front of your house. And you know, I want to help you. We have the required parking that we're supposed to have for the use that we have here per our agreements with the city. And, you know, really sorry if there's any incidents or things that, you know, please feel free to call us.” Like just, you know, kill them with kindness kind of thing. And you know, reminded him that he really could not do anything about it. D Bagby (01:11:05): Yeah, you live on a commercial zone, basically the boundary of a residential and commercial coming together. And that can be a challenge, especially because there wasn't anything here, no operating business for years. And even when the dealership was still going, I mean, they wouldn't--there wasn't so much parking demand. Yeah. That would have ever affected them. So, I get it. I would be upset too, probably, but— Downie (01:11:26): But yeah. And change is always going to have somebody not happy. D Bagby (01:11:30): Absolutely. That's true. Yeah. Sweat (01:11:33): I actually have to go. I'm overseeing an event in Encinitas here in a second, so I have to run. D Bagby: I hope you don’t run into any traffic. Sweat: We’ll see what happens. (laughs) Downie: It should be pretty good by now. Sweat: I'll follow up with you tomorrow just to make sure you have everything you need and just see what any next steps are. But, let me know in the meantime if you need anything. Downie: Thank you, Holly. D Bagby: Thanks Holly. Downie: I wish you a safe and easy drive. Sweat: Thank you, I know. D Bagby: (01:12:00): I hope so too. Holly, we'll look at those pictures today, too. I know you guys are asking and we just have had a crazy few days. Sweat: Yeah, we know with your party. D Bagby: Yeah. (laughs) Transcribed by Ernest Cisneros and Judith Downie 23 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Sweat: It looked like a lot of fun. D Bagby: It was a lot of fun. Sweat: And honestly, if you are only able to decide on like, a few, I could do the ones of Jeff just to get them to see. D Bagby: Yes, I'll do that tonight before I leave. For sure. And how many do we need to give her? Total? Or selection? Sweat: It’s in the email, like, how many you guys agreed to pay for. D Bagby: I can’t remember. Sweat: It might be one or two or Jeff. D Bagby: Okay. Sweat: That we agreed upon. D Bagby: Okay. Sweat: But yeah. D Bagby: Thank you. Sweat: It’s nice to see you both. D Bagby: You too. Drive safe. Downie (01:12:37): So, if you can still give me a little more time. I know I had just an hour, so I don’t (unintelligible)--. J Bagby (01:12:41): Sure. I might check in on that account in a minute, but yeah, if you have some more questions, for sure. Downie (01:12:50): You both sound like you're very, very invested in education, you know, which is a wonderful thing. What would you say, I mean, do you support any charities or causes through the brewery that you feel like you want to talk about? Or, are there plans to expand your reach into, you know, goodwill gestures besides listening to irate neighbors? (all laugh) J Bagby (01:13:15): It's hard, you know? We get approached almost every day about some sort of donation for something. We have an outlet on our website where you can fill out a form and apply. And while we like supporting charities and the community, it's difficult because there are so many of them. And we like to look at the ones that either we've supported either personally in the past, or that we have a connection to through a family member or a very good friend. Where we can say, “Okay, you Transcribed by Ernest Cisneros and Judith Downie 24 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 know, this is important to us because of this.” You know, while we like also doing this, we're also running a business. So, at some point you can't--you have to close the doors a little bit on it and say, “Look, we want to help you out. But you know, you're asking—" we could do it. The easiest thing for us to do is donate beer. But the hardest thing for us to donate is beer because of the licensing required for the nonprofit to actually get it. And they don't understand that. Downie: I’ve run into that. (laughs) J Bagby: And we always have to be the one that's like, well, “We'd love to help you out, but there's this, this, this, and this.” Downie (01:14:22): Yeah, and more education. And what Stone did—because I approached Stone about some beer to maybe put into a scholarship raffle that we do through the Society of California Archivists I belong to. And it was, “Well, what did the ABC (California Department of Alcoholic Beverage Control say?” And then I ran into the ABC and I just went, for the permits we'd have to get, it's just, you know, it would eat up what little money we would make. So, and I understand that completely because (unintelligible). D Bagby: Yeah, we’ve seen it. But, with that said, we are involved. J Bagby (01:14:51): Yeah, I mean, we just had two weeks ago or, not this past week and the weekend before, we had a gigantic breast cancer benefit festival on our parking lot that a lot of our staff members donate their time to. We donate beer to, we donate food to—yeah, we donate space. And basically, we host the charity. And that was something that I started with the woman who founded the festival back at Pizza Port. Downie: Is that Brewbies? J Bagby: Yeah. Downie: Yeah. J Bagby: So that's the biggest one that we have. And then this one that we just had almost raised almost fifty thousand dollars for charity. Downie: Wow. Wonderful. J Bagby: And so, you know, knowing that and having been involved with this one for nine of them now, and being in the beer industry in general, I'm always getting asked, I'm very diligent about when we get a request for a festival because sometimes, first and foremost, sometimes the festival isn't necessarily great for the charity. (01:15:46) There'll be a promotional company--excuse me, that we'll get out there, go up to a charity and say, “Hey, we can make you five thousand dollars if you pull the license for this,” you know? But they don't realize the potential risks involved or the insurance liability that they have to take on, different things like that. And the production company ends up taking the majority of the money because the proceeds. Now it's illegal because one hundred percent of it with that one day ABC license is supposed to go to the charity. Transcribed by Ernest Cisneros and Judith Downie 25 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Downie: Right. J Bagby: So, if someone squats, the ABC can say, “Hey, we need to see your books.” And then not only does the charity get in trouble, which they may not even be aware of. Downie: Right. J Bagby: But that promotional company, and even the breweries could get in trouble because they donated to it. Another thing is on our side, not only are we just donating beer but probably donating two people's full day’s worth of time to get the beer ready to go to the event, to get all the equipment together, to drive to wherever it might be to set up, to pour, take it all down and bring it all back home, clean it all. (01:16:43): And so, people don't realize what really goes into it on our side when we're donating. We're not just donating a beer, we’re donating quite a bit more so we're pretty diligent about those. But that's really the easiest way for us to support a charity or a community event, unfortunately. Downie (01:17:03): But those are facts that, you know, people need to be aware of. And you both talked about how much learning you've had to do along this path. D Bagby (01:17:13): We’ve done some kind of other fundraisers, though. J Bagby: Yeah, we've done some onsite things. D Bagby: There have been a couple of military things that we've supported and— J Bagby (01:17:25): And the dogs, yeah. D Baby (01:17:27): So there's a few things that we really, really kind of key into that mean a lot to us. But yeah, I think as a— J Bagby: Firefighter-D Bagby: Pint Project. J Bagby: Yeah. (01:17:38) A couple of onsite things that were pretty successful and, you know, we're just--you get back to this, like you can't do them all, you know? And as not nice as it sounds, it does need to benefit us in some way as well. Because we are offering up a lot when we do these things and why we want to help the community, we want to help these people that need help in some way, we just have to be careful. D Bagby: Yeah. Exactly. Downie (01:18:07): Yeah. Because, you know, I mean, not every charity is a 501(c ) or is required and you get into all kinds of thin ice. So, very understandable. But, no. D Bagby (01:18:19): Now that's one of the things that I think is a benefit to us as Jeff has made it his mission and his absolute business to know as much as he can about ABC licensing. Just any sticky situations that are pitfalls. The San Diego Brewers Guild (a nonprofit organization that promotes San Transcribed by Ernest Cisneros and Judith Downie 26 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Diego breweries) just hosted like a ABC meeting at a local brewery a couple of weeks ago. And I feel like we knew a lot of that stuff that was mentioned, but it's still great to go and be a part of that. J Bagby: It’s like a refresher course. D Bagby: It’s a refresher. But you can just see in the room, people— J Bagby And you get questions and hands go up. And you’re thinking “You can’t do that.” D Bagby (01:18:58): Yeah. yeah. So, it was really interesting to see people's reaction to these rules that many of not all--I've been really long standing for a long time, but if you don't know, you don't know. And I think there's a lot of ask for forgiveness later, which may have worked in the past, but as the ABC gets more versed, they get--there are certain things that they were getting very particular about as they should. Downie (01:19:31): Well, once they see it as a continual problem, that it keeps happening, they're going to start coming down and— D Bagby (01:19:37): Yeah, and it's, you know, it is--I believe that it is your job as if you're going to have a license that you should know how it works and what--it's a responsibility. And it's hard for us to sometimes see other breweries who don't know. And that's fair if you don't know initially, but that blatantly break these laws all the time. And you don't want to see them get in trouble, but you also don't want to set up. It sets expectations on the customer side it sets expectations on other breweries’ sides were like, well, “They did it, why can't I?” And so of course for people like us who, like I said, risk averse, we want to make sure that we're--I mean, our biggest asset, those are the alcohol license. That's why we're here. So, if something happens to that, it gets jeopardized that's--that is a bad thing. (laughs) Very bad. So, yeah, it's, it's been talking about education. That's something that I've learned a lot from Jeff. And we've offered up if anybody has questions certainly here locally, you know, we're always available. People want to bounce an idea or, you know, find out more, we're happy to help. Downie (01:20:46): So, you're active in San Diego Brewers Guild. Because I saw you at Guild Fest (SD Brewers Guild Fest) and you just mentioned a recent meeting. Are there any other organizations you're active in or are members of--? J Bagby (01:20:58): We’re members of the Brewers Association, the National, um— D Bagby: CCBA. J Bagby: And the California Craft Brewers Association. Also, the MBA, the Masters Brewers Association of America. D Bagby: I'm actually a board member on the— J Bagby: San Diego. D Bagby: Brewer’s Guild. But yeah, there's a lot of those little things like that. Transcribed by Ernest Cisneros and Judith Downie 27 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 J Bagby (01:21:19): I think those are the main ones, but those are all, I mean, there's some international stuff, but yeah. Downie (01:21:26): Yeah. What are you going to get involved in? I mean, again, it's kind of like the finding the charities that are actually going to be beneficial. Is that going to benefit you? J Bagby (01:21:36): (unintelligible) international. Well, yeah. I was going to say the only benefit for us because, you know, they have incredible conferences and technical courses. (Downie laughs) That would probably be the only reason for us to really be a part of those. And there's some competitions, there's some, some bigger European competitions that are gaining a lot of speed and a lot more Americans are actually sending beer over and winning medals. So, it's something to watch. But yeah, it's not like, you know, where we're going to Brau and Nuremberg every year or something like that. Downie (01:22:08): Well, that does bring up. When did you start putting your beers into competition? D Bagby: Good question. J Bagby (01:22:14): That was back when I was at Pizza Port at Solana Beach. We entered beers at Stone, but they weren't really--I didn't have anything to do with the recipes of those beers. Downie: Okay. You were an assistant. J Bagby: I was just standing there, but when I got to Solana Beach and was working with Tomme, some of those were my ideas and my things where I brewed them, or we brewed them together. It's a bit more intimate and I was a little bit more involved. So, I would say there, really. And that's where, you know, won, our first, or my first time across the stage. (laughs) Downie (01:22:50): Have you kept a list of all the awards you've won (unintelligible)? J Bagby (01:22:55): She did quite a bit of work on that before our business case. Before we opened. But I think she ended up just tallying GABF awards and World Beer Cup awards. Because there's certainly other things, too. There's like Alpha King. I’ve won that three times. That's the Hoppy Beer Competition that they hold during the GABF, that’s not associated with the GABF. Some awards at San Diego International Beer Festival, what do you call it? Beer of the Year, three times there. And some various other medals in, you know, have we ever entered LA county? A couple of times. So, you know, some things here and there. IPA festivas up and over North and Hayward. Years ago, I won medal at the Alaska Beer and Barleywine Festival. Downie (01:23:45): Oh, Alaska. Wow. You've really reached out here. J Bagby (01:23:48): It's a very long running, very famous festival. Downie (01:23:52): I’ve heard of it, yeah. But it just seems very interesting to me that if somebody were keeping a list of what beers they had won awards for, I think that would tell a story about some of the changes in styles and some of the expansion of styles of beers. Transcribed by Ernest Cisneros and Judith Downie 28 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 J Bagby (01:24:07): Yeah, yeah. Maybe, I don't know. I was talking to somebody. I was in Miami at a festival this past weekend. A friend of mine, his anniversary for his brewery. And he throws a festival that coincides with it. It's invitational. Anyway, he invited me and I was like, “Yeah, I've never been to Miami. I'll go.” So anyway, I was talking to another brewer friend who was there and he was like, “Oh, well, you know, you won lots of IPA (India Pale Ale) medals,” and you and I was like, “Boy, yeah, I won some of those,” but also won in Belgians and a lot of different stout medals. And, I even have a couple of German pilsner medals. Some other like, you know, Scotch Ales, like Brown Ales. It's kind of a wide gamut. So, I don't know if my medal history would necessarily tell much of a story in that way. Maybe. Downie (01:25:02): Yeah. Well, I think the more pieces of evidence there are, the more our story can be put together. But have you ever done judging? J Bagby (01:25:10): Oh yeah. Yeah. I've been a judge at the GABF (Great American Beer Festival) and the World Beer Cup for thirteen years. Thirteen, fourteen years now. I don't remember my first judge GABF. It was like 2003, I think. So, yeah. I've been doing that for a long time and I'll be doing that this year in National. Downie (01:25:33): Yeah. I've heard comments that GABF has gotten so big and so many categories that has just really become kind of overwhelming. How do you feel about that? J Bagby (01:25:43): I wished that they would, on the organization side, that they would grow the competition to represent the growth in the beer industry. I get what they're trying to do and what then they have limitations, but sometimes I think they're being a little harsh on the restrictions on their side. You know, there's almost eight thousand beers in there, in the GABF last year, and I'm sure the World Beer Cup will be around that. And I think there's seventy-nine categories. They haven't expanded the categories too much in the last five years. I think maybe ten years ago there might've been sixtysomething categories. So, it hasn't expanded a whole lot, but what has is the entries, right? So, brewers used to be able to enter around eight beers per brewery, or brewhouse, location into the competition. They've changed that and they have several different categories in ways, you know, like a Pizza Port that has five locations. (01:26:44) You know, what if all five locations enter beers? Well, they have stipulations on how many beers a corporation, or a set of breweries, that are under one ownership can enter. So, every year that we've been a brewery, we've entered the maximum number of beers that we can enter into the GABF. And that makes it difficult because you only have four shots, right? Like we're sending four beers to the World Beer Cup. So, it's a more difficult. But so does everybody else. And so, everyone else has to make the decisions and the kind of cuts in their mind of which beers they want to enter, which ones that they're going to pass on for this year or this competition or whatever it is. So, it's still very fair. I think it's still judged very fairly. Probably the most fair competition there is in beer because of the qualities, the qualifications of the judges, and their palates and their history and their tenure as judges judging beer. It's all judged blind. It’s done very, very well. (01:27:54) The problems I see with it are the categories that are masked, or you have over two hundred beers in the category: American IPA, Imperial IPA. I think American Pale Ale is pretty high. Some of these other ones that they get close to, you know, that are well over one hundred beers. You're getting into a situation where the algorithm isn't--so, you know, when they're spitting out their initial rounds and the algorithm that isn't accounting for past medal winners. Or beers--so you could have a round that has eleven beers in it, say it's American IPA, and that round might not have a single beer that's ever been in the competition before, or all new breweries that have never been to a competition for it. Then you could have another set of eleven beers where every single one of those beers has won a medal in the American IPA category Transcribed by Ernest Cisneros and Judith Downie 29 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 before. (01:28:49) And they’re, as far as I know, they're not accounting for that. And to me, that changes the game a little bit. Because even if you're a judge and you, at which has happened before, you'll get around and you'll be like, “Man, it was tough to pass on three of those beers, really could have passed on two or even just one and save the judges down the road some tasting.” Well, they require you to pass on three. They really push you to pass on three. If you absolutely can't then they want to hear why and want to hear an explanation. And so, I just believe that in that sense, you know, well maybe it's okay, but in the other sense where they're like, “Man, we had eight good beers. It was really hard to only pass on three beers.” (01:29:39) So, now you've got this thing where you might have a potential medal winner that gets knocked out early because it was in a round with all excellent beer. Downie: Yeah. J Bagby: So that's--if I had a complaint about them, I wished that they would account for that. Especially in those--there's only, I'm talking to a handful of categories where that is really something I think that comes into play. The only other thing might be, like I said, to have grown with the competition or with the industry and allow brewers to enter more beers. But that takes more time. It takes more judges. They try to get the judging done in three days. If they didn't, they'd have to get another day, which is paying more, but you have to pay to enter the competition. So, to me, there's some work that probably could still be done. (01:30:33) And there is a lot of brewers out there that are like, “Oh GABF. It's kind of eh.” You know, I believe in what my beers are and I send them and either I don't win medals or other beers win medals in the category that I entered that I don't think are as good as my beer. I think you have people that feel like that. But having been a judge, I've been on the tables. I've never been in a case where I was like, “That beer should have won a medal and it's not in the top three,” you know? I've never had a case where there wasn't a lot of thought and a lot of time spent into the beers that actually win medals. They’re medal-winning beers. Downie (01:31:15): Okay. I had a question and it’s just completely slipped my mind. J Bagby: Sorry. I know. Downie: No, that's okay. It still had to do with this. Um, I don’t know. (laughs) J Bagby: With the competition, or--? Downie: Well, oh, I know what it is. The brewers themselves decide what style of beer they’ve brewed. Have you run into cases where you taste a beer and you go, “This has--should have been in this category, you know. What were they doing putting it in here?” J Bagby (01:31:43): Yeah. Yeah. And the BA (Brewer’s Association) is real upfront about that when they tell brewers, you know, read the style guidelines and make sure that your beer fits into those guidelines and they give you everything. They give you a verbal description of the bitterness, color, aroma, mouthfeel, text--you know, everything. And then they also give you actual numbers for alcohol range, color range. Those are the things you need to pay attention to. And I feel like there is brewers that still don't pay attention to that. I don't know how or why. Or if they've just mislabeled their beers or what happened. But, they're—it’s pretty upfront. Like, this is--the judges have this when they're sitting at their table and they're going to read this before they start judging your beer. So, why would you enter something that doesn’t fit? Transcribed by Ernest Cisneros and Judith Downie 30 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Downie (01:32:39): Yeah, because you don't know why. Because I was thinking, well, maybe it's just their taste buds are different? Or it didn't transport well. (laughs) J Bagby: (01:32:48): Yeah. I think, you know, for instance, she (D Bagby) sent me a picture one day. She had a Kölsch earlier. I can't remember what brewery she was drinking at. But she sent me a picture and it was this hazy beer in a straight sided pint glass. And she wrote “Kölsch--?” And so of course I went, “What does it taste like? Where are you at? Blah-blah-blah.” But a lot of people would look at that and go, “Well, Kölsch should be bright,” you know? Any German from Cologne is going be like, “That's hazy,” that’s got--you know. Even chill haze shouldn't really be there in a Kölsch. Downie: Okay. J Bagby: And a brewer's interpretation is one thing of what they call it on their menu board versus, you know, what category they might enter it in GABF. So, a beer like that might be an entered in a Keller beer. Because it might be an unfiltered Kölsch. So, they might say, well, “Yeah, it's German style Kölsch,” but it's actually a Keller beer because it was brewed in the vein of a Kölsch, but Keller is a German style beer. Downie: (01:33:46): And that’s “K-E-L-L-E-R?” J Bagby: Yeah. Downie: Okay. I'm still learning all the— J Bagby (01:33:53): Oh yeah, there’s tons. And that's-Downie: There’s huge number of beer styles. J Bagby: Yeah, and there's, you know, historical beers that are becoming more popular and more rare, more obscure recipes and styles where there's a little bit more confusion or debate over what is actually correct. The Brewer’s Association does a good job of refining their categories and reviewing them each year. So, they take judge's interpretation—or judge’s comments on style descriptions. “No, no, this actually should be this way,” or “This should allow for this and this as well as this,” you know, so they do a good job of keeping up with that. But yeah, if you, you know, taste a brewer’s altbier at one brewery, and then he goes to another brewery and tastes another brewer’s altbier, they could be completely different beers. So, there that slide in judgment, but when you get into competitions, where's the category of your beer doesn't fit in it, then don't enter it. (laughs) Downie (01:34:54): Well, I mean, brewing is such a creative process. And there are as best as you can try certain factors like, you know, a Centennial hop may not be exactly the Centennial hop it was the year before due to the growing season, the factors there. So, it really is a creative process, but I've been kind of interested in the whole, you know, yes, I've seen some of these categories and descriptions and I'm like, “How can you always guarantee that those beers?”--well, obviously not. Not surprised. J Bagby (01:35:28): Yeah, there's interpretations of (unintelligible) category descriptions in different ways, for sure. Transcribed by Ernest Cisneros and Judith Downie 31 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 Downie (01:35:35): Well, while you were meeting that account, Dande was telling me how, you know, when she first met you, how you were educating her into all the varieties of beers, you know? How she has found that to be so helpful. And then just the brewers I meet all seem to be that way as they to educate someone who--on the various styles that they're brewing or they're enjoying right at the time. Do you find that wearing? You know, continually trying to educate more people? J Bagby: (01:36:06): I think when it's--if I was doing it every day, I think it might get—or the same exact set of beers every day or the same exact descriptions of the same person or the same, you know, whatever. I think I might get a little tired of it. But to me it's kind of exciting, especially when you have somebody that's open to it and isn't restrictive of themselves in their own palates. So, if you have somebody that's like, “I've never tasted German-style Weisse beer. I've never tasted American Red Ale,” which is kind of a better example. “I've never tasted Irish dry stout. I've never tasted—" you know? Whatever it may be. And if you can get five or six of those things in samples right in front of somebody, that's going to be a really cool conversation. Especially if that person's open to tasting and listening and identifying with what you're talking about in each one, you know? When you say, “Oh, what do you smell on that? (01:37:00) What are you getting that? Okay.” Those types of things come from this ingredient or this timeframe or this hop or this malt and--or whatever other specialty ingredient might be there. And when the person identifies and goes, “Oh wow, that's really cool. I never thought of it like that.” All of the sudden you've got somebody who thought they hated German-style hefeweizen and going, “No, actually I'm going to order that the next time I'm out because I want to compare it or I want to see what it's like again, and kind of—"you know? I think people like, you know, connecting the dots in their heads. And if you've given them a little bit, just to even a little bit to bite on like English-style bitter, or an Extra Special Bitter, you know, what does that mean? What does that, it sounds, it sounds harsh, Extra Special Bitter. (01:37:43) Well, no, there's actually some really nice malt depth in ESB (Extra Special Bitter) and it should be there. Well, it should have a firm bitterness, but what kind of bitterness? Well, it's not American piney, citrus, passion fruit, floral. And it's not that kind of hop it's the more herbal, spicy, earthy hop from the English varieties. And even just that much, and a person can go, “Oh, well, I really liked that.” Downie: And it makes it more accessible. J Bagby: And the next time, the next time I see it somewhere, I've got that connection in my brain to go, “Yeah, I know what I'm ordering it and there it is. Affirmation.” I'm drinking it. And it smells and tastes like I remembered. And I was told that it should. And I get that a lot where somebody will say, “Hey, you mentioned that, you know, this style beer can have this, this, and this. But I tried it over here and I got this, this, and this.” (01:38:34) And that's sometimes where the brewer’s discrepancy is between styles or different ingredients or maybe just something is slightly different. But you can explain that away. And therefore, they've learned a little bit more and they have their file on whatever that beer was just got a little bit deeper in their head. So, the next time they try it and they connect the dots again. And I don't know, to me that's fun. That's exciting. And it's really exciting to see when someone's open to that and is engaging in that. It's kind of a little bit difficult when somebody says, “Oh, I don't like bitter beer,” or, “I don't like hops.” And you're like, “Well, you just haven't tried the right hops yet.” It's like, if you like beer and you're say you're a beer drinker, I believe--yes, you can have your favorites and the ones that you don't think are as great to you, but you got to try everything. (01:39:24) You know, there's some newer, crazy styles out there I get, but the basics, ales and lagers, and the families within there, the style of families, if you say you're a beer drinker, you should know those or have a basic framework and Transcribed by Ernest Cisneros and Judith Downie 32 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 understanding of what those are or have the desire to go, “I've never really tried that. I'm not really familiar with that, but I want to see. I want to see what it tastes like so that I know if I really like it, or I don't.” To like, find that out later, you know, like give yourself the chance to like it. Downie (01:39:56): It's like the three-bite rule with the kid and the vegetable. And then, you know, you got to at least try three bites of it. And then if you don't like it, we'll go from there. So that's a good way to do it. Now, do you have a favorite hop? Is there one that you like brewing with more than others? J Bagby (01:40:12): There’s definitely hops—plural--that I like using. We're a pretty classic traditional brewery. So, we stick to pretty traditional classic styles of beer. So, we're not using too many of the new, exotic, crazier hops. We're sticking to more of the classic American Pacific Northwest American hops and then the Nova varieties and then the English varieties. So, on the American side, you know, we're using a lot of Cascades, Centennial, a little Amarillo and Simcoe, and Columbus and Chinook. And that's kind of our core for the American side, but then the English ones are really wide and Noble hops as well. We use a lot of different varieties and again, not a lot of real new flashy ones, in part because of our contracts, we didn't know how and when our brewery was going to open. So, I bought a lot of hops because I was afraid that we weren't going to have any when we opened. So that drove that a little bit. The other part was just, yeah, I really liked those more classic American hops over some of the newer ones. Not to say that I don't like sprinkling a little of them here and there in brews, but I tend to favor those classic ‘C’ hops (referring to Chinook, Citra and other hops starting with the letter C.) Downie (01:41:30): And so you don't, from what you're saying, I'm hearing that you probably aren't planning on doing, you know, real strange and experimental beers either, you know? You're going to stick with the more--? J Bagby: (01:41:43): No, I think if anything, I would pick some of the more obscure older styles. I’ve talking with some friends about a smoked wheat beer that used to be made that is actually--I believe it's actually a lager yeast and it's a fairly bright beer. But it has a smoked character to it, and a little bit of bitterness and wheat malt character to it. But I'm always afraid to brew smoked beer because I think, I always think that it's going to be me and like three other people drinking it. (Downie and D Bagby laugh) Downie (01:42:11): Yeah, it could be a big mistake if you brewed it on your big system. So, do you have a small system that you can do little test batches on? J Bagby: No, it’s— D Bagby: It’s all or nothing. Downie: Well, that goes to being risk averse again. J Bagby (01:42:27): Yeah, we have a little lager on right now. I think it tastes fantastic. I just think it doesn't--I just think it's not exciting to people. It's a Belgium style beer. If you're familiar with Belgian style dubbel, which is basically like a Belgian style brown ale, but it has a Belgian yeast character to it. So, it's a little spicy and dark fruit and things like that. Well, take that and cut it in a little less than half with alcohol and flavors and everything else. We dropped it down to only about four and a half percent. It still has a lot of those characters, they're just a lot more mild and it's not as big and it's not as heavy. Transcribed by Ernest Cisneros and Judith Downie 33 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 But it's not selling at all. (laughs) So, even somebody even called it dark Bud Light in the online comment. Downie: Oh dear. (laughs) J Bagby: That was fun to read yesterday. (laughs) D Bagby: That’s alright. It’s not for everyone. J Bagby: Nope. And that's exactly. That's kind of how we thought about it. Downie (01:43:23): One person's interpretation. J Bagby: Exactly, exactly. Downie: But yeah, if you're seeing that it's not really selling then, you know? You kind of-J Bagby (01:43:31): Yeah, we (unintelligible)-D Bagby: We had a few beers like, but that's, I mean, unfortunately, a few of them were Belgian styles. J Bagby: Yeah. D Bagby: But, Bruges Cruise was on for a long time. J Bagby: Well, that's because it was over eleven percent. We had people that loved that beer. But, we sold that at eight ounces at a time. D Bagby (01:43:44): Yeah, but we had it on tap for a year, also. J Bagby: (Unintelligible). D Bagby: They do A12. They do A12. Which is good. Downie (01:43:58): So, do you have much of a barrel aging program? J Bagby (01:44:01): We started one. We had, uh, we did twelve barrels and then we did another set with a different beer of just four barrels. All, most, all of that is gone now. So, we just brewed up Imperial Stout and we're getting ready to purchase thirty barrels. Just deciding what other beers we're going to put in those barrels and talk with the broker about making sure we get them as fresh as possible and which barrels they'll have available at that time. So that we're not filling barrels that have been sitting around drying out for months. They were nice and fresh. Downie (01:44:38): Yeah, you want to be able to extract something out of those barrels. (laughs) J Bagby (01:44:41): Exactly. But it's fun. I like doing it. But we do all straight up beer. We don't use any Wild Geese (blended whiskey) or-- Transcribed by Ernest Cisneros and Judith Downie 34 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 D Bagby: Cupcakes. J Bagby: Or anything like that. (Downie and J Bagby laugh) So yeah, that’s fun. That's, to me, that's--I don't know, that gets to the uber fun side of brewing. You're like, “Oh, I'm going to put this thing in here.” Well, we had that beer that she was talking about in there for eighteen months and I just served it in Miami last weekend and it tasted phenomenal. Downie: (laughs) Love it when something works. J Bagby: Yeah. And sometimes they're don’t. That’s true. Knock on wood, we were pretty lucky with our barrels. Yeah. Downie (01:45:23): Okay. Well, I think I've exhausted all my questions. I learned a lot from you both. I've very, very, very much appreciated your time. D Bagby: Oh sure, our pleasure. J Bagby (01:45:31): If anything comes up or you're going through things and just feel free to email me or her, and follow up. Downie (01:45:37): Come back with something that didn't record or transcribe or something. D Bagby (01:45:41): Don’t hesitate, we're happy to happy to help and also believe in what you're doing, and also-J Bagby: Definitely. D Bagby: And also love to talk about all this kind of stuff, people that-J Bagby: Yeah, it’s fun. D Bagby: People that are interested in it. Because, you know, we work so close to it, it's our life. But we are still--we are very passionate about it. And hopefully that comes through a little bit, even in construction stuff, and crazy things like that. Downie (01:46:01): I definitely see you have a future as working as a brewery construction consultant. (J and D Bagby laugh) Because really, you have gone through a lot of effort to educate yourselves and to do it right. And that kind of knowledge really should be shared. I mean, that's something I admire about Mike Hess. He wrote that, you know, ‘starting up a brewery’ webpage, but that still doesn't tap on everything. And especially, you know, doing something like this, of course every situation is going to change with every city you’re dealing with. D Bagby (01:46:34): But there are some basics that I think we would have really benefited from big time. And I think we would have heeded, we would have paid attention if somebody was like, “Hey, we just did this. Here's our experience. I'm here’s just how you can, you know, maybe avoid some of the pain, some of the pain points.” Transcribed by Ernest Cisneros and Judith Downie 35 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 J Bagby (01:46:49): Yeah, the building part and you know, the construction management. I mean, I think part of that goes a lot. Like I can use the comparison as somebody's going to buy their brewing equipment and calling up three different equipment manufacturing and saying, “I want to buy a tenbarrel system, give me a quote,” and get three quotes and then just choose which one they want and order the equipment and get it sent. Well, I went up to the equipment manufacturer’s warehouse and talked with the engineers for two days before they even started drawing plans for my tanks. And then when they were about to start doing the finishing and they connection piping and all the process piping, I went back up there and stood in my tanks and looked at all the cores and looked at all the valves were and told them where I wanted to move things moved or changed. (01:47:40) And the different specs on all--every single tank, not just the, the brewhouse stuff, but the cellar as well. Because you might get your tank and go like, “Why the heck is it like that?” And I kind of compare that to construction. Like we could have probably sat around and worked on other things and let them take forever to build this place and would have had something in the end, that would have been, but it wouldn’t been us and it wouldn’t been right. And that's just how we operate. So, I think while we spend a lot of time on that and we feel that it was absolutely one hundred percent necessary, some other people might be like, “Well, he didn't really need to do that. You could of—” D Bagby: Get by. J Bagby: But it's not us. I guess that was what I was trying to say. Downie (01:48:25): You have invested heavily in this, so why not have it right? But, Plan Nine (Plan Nine Alehouse) over in Escondido, I was over there one day and they didn't have any of their own beers on tap. And I said, “Gee, you don't have any of your own, I thought you were brewery.” And he said, “Well, we got new equipment and we've had continual leakage.” D Bagby: Oh no. Downie: And they, you know, this was like nine months that they had been dealing with it. So, you were exactly right in going--and I mean, even if you have to stand in your tanks and (unintelligible)— J Bagby: Well, and it’s kind of fun too. (laughs) Downie: Yeah, yeah. They will say, “Hey, I stood in my tank.” (all laugh) But, yeah. D Bagby: That’s too bad. Downie: So, something like that can go very, very wrong. J Bagby: Yeah, looking at welds and not (unintelligible). D Bagby (01:49:03): And also not having the support, because if you--when, you know, when you got your, whatever it is, whatever contractor you have or manufacturer having--actually, we're just dealing with the meeting before you got here or talking to a new point of sale company. And part of the reason is just a sheer lack of support on our current system. There's no one we can call and say, “Hey, you know our business, you know how we operate. These are the problems we're having.” There's just no one. Transcribed by Ernest Cisneros and Judith Downie 36 2024-03 �JEFF AND DANDE BAGBY TRANSCRIPT, INTERVIEW 2018-02-21 And so, this other company that's--you absolutely have a person. So having your tanks leaking, you're losing money. You're, you know, that's literally money down the drain, and frustrating if you're a brewery owner, you’re a brewer, you definitely don't want to see your beer going down the drain. Yeah. Do you have the support you need from the manufacturer? Who's going to back up their work and if not, then pay a few more bucks and get somebody who will. J Bagby: Yeah. Downie (01:50:00): Yeah. So, a lesson to live by. D Bagby: Yes, that’s so true. Well, thank you so much. Downie: (01:50:04): Thank you. Yeah, let's see. Where's my stop button? (Downie and D Bagby laugh) Transcribed by Ernest Cisneros and Judith Downie 37 2024-03 � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Bagby, Jeff and Dande. Interview transcript, February 21, 2018. Description An account of the resource Bagby Beer Company emphasizes traditional style beers, a craft cocktail program, and a restaurant menu to complement their beers. Over the years, Bagby Beer featured highly admired and hard-to-find American and European beers such as Bierstadt Lagerhaus (Denver, CO) and Brasserie d’Orval (Belgium) to complement their lineup. Built on the site of a former car dealership (among other businesses), the Bagbys closely oversaw the construction from the ground up which opened in 2014. The site was also host to the Brewbies® cancer awareness beer festival (2015-2022) and the Low and Slow Lager Festival among other fund raising and educational events. Bagby Beer sold to Green Cheek Beer Company of Costa Mesa, CA in early 2024. Jeff and Dande Bagby are the founders and owners of Bagby Beer Company in Oceanside, CA. Holly Sweat is Publicist at Katalyst Public Relations. Jeff Bagby’s role was as head brewer and leading the on-site Beerleaders brewing education program. Jeff’s brewery experience includes Stone Brewing, White Labs, and Oggi’s Pizza and Brewing. His last brewery before opening Bagby Beer was Pizza Port, leading brewing operations for the chain from the Carlsbad location. During his time at Pizza Port, he led the team to win notable awards and medals such as the World Beer Cup and the Great American Beer Festival’s brewery and brewer awards multiple times. He is one of the most awarded San Diego region brewers, notably garnering more GABF Alpha King Challenge awards for best hoppiest beer in the United States than anyone to date (2005, 2010 and 2011.) He left Pizza Port in 2011 to devote his energy to finding a site for a brewery/restaurant in the San Diego North County beach area. With the sale of Bagby’s to Green Cheek Beer, he remains as the brewer and continues to focus on lagers and traditional styles. Dande Bagby worked as Director of Operations including marketing and customer experience. She designed much of the building. Her employment background includes the San Diego Zoological Society, education, environmental science, restaurant and craft beer bar management, and marketing and finance responsibilities for multimillion-dollar budgets at a Fortune 500 company. She remains active in the transition to Green Cheek Beer Company at this time. In their 2018 interview, Jeff and Dande discuss their introduction to craft beer; homebrewing; introduction of craft beer to the region; Jeff’s entry into the profession in the late 1990s; challenges and responsibilities of founding and building a brewery; packaging and distribution; charity work; competitions, judging, and awards; consumer education. Creator An entity primarily responsible for making the resource Jeff Bagby Dande Bagby Contributor An entity responsible for making contributions to the resource Judith Downie Holly Sweat Ernest Cisneros Date A point or period of time associated with an event in the lifecycle of the resource 2018-02-21 Subject The topic of the resource Bagby Beer Company (Oceanside, Calif.) Brewers -- California -- San Diego County Brewing industry -- California -- History Microbreweries -- California -- San Diego County Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oceanside (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. California State University San Marcos Format The file format, physical medium, or dimensions of the resource text Identifier An unambiguous reference to the resource within a given context BagbyJeffAndDande_DownieJudith_2018-02-21_transcript Brewchive(r) Women's experience