00:00:00JUDITH DOWNIE: 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.
00:00:33AMY SPACKMAN: 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.
00:01:29SPACKMAN: 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?
00:02:28SPACKMAN: 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.
00:03:37SPACKMAN: 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.
00:04:54SPACKMAN: 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.
00:05:48SPACKMAN: 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.
00:06:38SPACKMAN: 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.
00:07:28DOWNIE: How many years have you been here at Mission?
00:07:31SPACKMAN: 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.
00:07:49SPACKMAN: 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.
00:08:25DOWNIE: Okay. So considering your, your educational process right now, it looks like you're planning on being in beer for a long time.
00:08:35SPACKMAN: Yeah, I, I can't see myself leaving the industry honestly. It's not an option at this point.
00:08:42DOWNIE: 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.
00:08:58SPACKMAN: 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.
00:09:51DOWNIE: 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?
00:10:14SPACKMAN: 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.
00:11:12DOWNIE: So does, does your husband brew?
00:11:15SPACKMAN: 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.
00:11:31DOWNIE: 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.
00:11:46SPACKMAN: 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.
00:11:56DOWNIE: 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.
00:12:08SPACKMAN: 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.
00:12:42SPACKMAN: 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.
00:13:22DOWNIE: 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?
00:13:43SPACKMAN: 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.
00:14:07DOWNIE: 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.
00:14:18SPACKMAN: Okay.
00:14:19DOWNIE: 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.”
00:15:20SPACKMAN: 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—
00:16:10DOWNIE: 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?
00:16:32SPACKMAN: 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.
00:17:51DOWNIE: 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.
00:18:52DOWNIE: 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.
00:20:24SPACKMAN: 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.
00:21:25DOWNIE: 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?
00:22:11SPACKMAN: 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.”
00:22:55SPACKMAN: 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.
00:23:43SPACKMAN: 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.
00:25:05DOWNIE: 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.
00:25:20SPACKMAN: 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.
00:25:46DOWNIE: 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.
00:26:45DOWNIE: 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.
00:28:35SPACKMAN: 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.
00:30:56DOWNIE: 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?
00:31:35SPACKMAN: 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.
00:32:45DOWNIE: 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.
00:33:04SPACKMAN: They’re my favorite chocolatier ever.
00:33:10DOWNIE: 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.”
00:33:25SPACKMAN: Sounds perfect to me. Sounds a little late for me, honestly.
00:33:28DOWNIE: 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.
00:34:17SPACKMAN: 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.
00:34:58DOWNIE: 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.
00:36:00SPACKMAN: 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—
00:36:11DOWNIE: That seems like a real parallel level of a strength.
00:36:15SPACKMAN: 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?
00:36:59SPACKMAN: 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.
00:37:57DOWNIE: 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—
00:38:17SPACKMAN: 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.
00:38:42DOWNIE: Children’s books and beer.
00:38:44SPACKMAN: 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.
00:39:57DOWNIE: You're breaking the barriers. The stereotypes have got to come down at some point.
00:40:04SPACKMAN: 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.
00:41:01DOWNIE: 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.”
00:41:41SPACKMAN: 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—
00:42:08DOWNIE: Almost elicit.
00:42:10SPACKMAN: 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—
00:42:41DOWNIE: Well, are there any, uh, regulations against children being in a tasting room or a brewery?
00:42:48SPACKMAN: 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.
00:43:55DOWNIE: You need cat events.
00:43:57SPACKMAN: Bring them in. That’d be cool.
00:44:01DOWNIE: 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
