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Posts Tagged carli smith

Craft Q&A: Carli Smith

Nov 14

Head Brewer, Bold Missy Brewery

I first met Carli Smith after being introduced by her mentor, Marty Mendiola. The former had recently resigned from his long-time post at Rock Bottom’s La Jolla brewpub to start his own business, Second Chance Beer Company, and wanted me to meet the protégé who would be taking over his role. (Author’s Note: Smith also apprenticed under Doug Hasker at Gordon Biersch‘s Mission Valley brewpub). About five minutes in, I was confident Mendiola’s brewhouse was in good hands. Smith is a brewer’s brewer with a passion for the history and art of beer-making that has nothing to do with the pursuit of money or stature. She just loves beer and the camaraderie of her chosen industry. During her time at Rock Bottom, she’s consulted and collaborated with many local brewers while also playing a vital role in the San Diego chapter of the industry’s women’s-advocacy group, Pink Boots Society. This has led to her becoming a popular and respected figure in the local beer scene, which makes the news that she’s moving cross-country to take a new position as head brewer at Charlotte, North Carolina’s Bold Missy Brewery even harder for many to accept. But before she moves onward and eastward, we took a moment to get some details.

What inspired you to move from your lifelong hometown?
I’m ready to try something new. About a year ago, I decided it’s time to make a move. I’d made some personal life changes and it got me to the point where I can be more flexible with my living arrangements. Since Rock Bottom has locations everywhere and I really enjoyed working for them, I started looking to see if there were openings at places I could transfer to. Some opportunities came about but nothing came to fruition, so I started looking outside the company. My only parameters were to go somewhere besides California, Texas or Florida—I was open to pretty much anything else. I loved the Pacific Northwest and Colorado—I have some family there—but I only did a little research into the East Coast. But a friend of mine I grew up with in Poway moved to Charlotte four years ago and has been trying to get me to move there ever since. That’s where it all started.

How did you learn of the opening at Bold Missy Brewery?
They actually found me and offered me this job a year ago. They learned of me through the membership directory on the Pink Boots Society website. They sent me an email that got caught up in my spam folder, so I didn’t see it until four months later. I wasn’t actively searching outside Rock Bottom at the time and I felt rude responding after so much time. But when I went to Charlotte to visit my friend recently, I decided to visit and see what I missed out on at an event they were holding. Bold Missy had opened a couple weeks before and it was a beautiful place. I figured they’re open and they have a brewer so they must be happy, but then the owner got up to speak and mentioned they were still looking for a brewer and having a hard time finding someone who would relocate. She also mentioned they specifically wanted a female brewer. My friend gave them my info and they reached out again. This time I got it, spoke with the owner, did a technical brewer’s interview, went out for another visit and then accepted their offer.

Tell us a little about Bold Missy.
I’ll be working on a 15-barrel, American-made system. They have four 15-barrel fermenters and four 15-barrel jacketed bright tanks. They’re only using about 30% of their space at present so there’s lots of room for expansion. The ceiling is high enough that I can put 60-barrel fermenters in there, and they have a really big tasting room with a large patio out front plus a small kitchen doing specialty hot-dogs, flatbreads, pretzels and items like that. In North Carolina, a brewery has to have at least two food items to sell beer—much different from here.

What are Bold Missy’s current beer offerings and do you plan to change anything up?
Their core beers are an IPA, brown ale, blonde ale and a tangerine Belgian witbier, and their names are inspired by women throughout history. The IPA is called Rocket Ride for Sally Ride, Solo Flight Brown is named for Amelia Earhart and the blonde is called Git Your Gun for Annie Oakley. I want to pull back on the extract in the wit and use tangerine peel, juice or pulp to make it all-natural. I’m excited a brown is a core beer because that’s my favorite style to drink and brew. Right now, it’s American-style, but I’ve talked to them about doing an English-style brown ale instead. Barbecue is huge in Charlotte, so I want to brew my smoked porter out there. I also want to try to bring some West Coast flair and West Coast-style IPAs. There are lots of hazy IPAs in the market out there, so I want to introduce clean, clarified beer and show them that can be hoppy and “juicy,” too.

Do you plan to remain involved with Pink Boots Society?
Pink Boots has a state chapter in North Carolina but there aren’t lots of city chapters yet. I think after I get settled I may look into trying to put together a city chapter. I really enjoyed helping to make San Diego’s chapter very educational and empowering with monthly get-togethers where you’re learning something new, advancing knowledge or sharing something with other members.

Do you have any parting words for your many friends in San Diego?
I’m so excited but I’m going to miss everybody terribly. What’s great is that twice-a-year we have big national get-togethers—the Craft Brewers Conference and Great American Beer Festival—so I’ll see everyone there. And I’m really excited that Dan Anderson is taking over for me at Rock Bottom La Jolla. I know he’s going to do an amazing job and put out some really great beers. A big plus for our regulars who enjoy Belgian-style beers is that there’ll be more of them now than when I worked there because he actually likes them.

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Beer of the Week: Rock Bottom Devil’s Thumb

Mar 17

Rock Bottom La Jolla’s Devil’s Thumb Belgian-style golden strong ale

From the Beer Writer: As I wrote a short while back, many are the brewers who tell me, “I brew beers that I like drinking.” Judging by the quality of her hoppy offerings, particularly her Mosaic-heavy IPA, I’d say Rock Bottom head brewer Carli Smith has an affinity for lupulin-laced ales. I like when brewers do right by their taste-buds, but find it particularly impressive when they defy them, crafting styles they aren’t as fond of so others may enjoy them. Case in point, Rock Bottom Devil’s Thumb. This Belgian-style golden strong ale is utterly traditional in its look, scent, taste and feel. Its bouquet contains notes of lemongrass and gardenias, while the beer itself offers a vast array of flavor components—honey, lemon rind, white peppercorn, bubble gum and thyme. At 8% alcohol-by-volume, one would expect something overly impactful, but this beer is balanced and drinkable; enough that the beer-menu warns about its tendency to sneak up on imbibers. Smooth, sweet-smelling and delicious…what’s not to like? For that, we’ll have to ask Smith, because she harbors staunch distaste for Belgian beer-styles, making the quality of this ale all that more remarkable.

From the Brewer: “Being at a brewpub, I am able to keep my beer-list stocked with lots of stuff that I like to drink. Belgian beers not being one of those things, they rarely make their way onto my board, but I have a few regulars that really enjoy Belgian beers and they have been bugging me to make one. One of the things that I dislike about Belgian beers is the high amount of residual sugars that are usually present in the final product. So for mine, I wanted to make something that had a pretty simple grain-bill, pretty much just Weyermann Pilsner malt. This way the yeast is the star of the show, and if I could get it to totally ferment out, I knew the finish would be clean with just enough Belgian-ester sweetness. I am really happy with how it turned out, which was extremely surprising to me and everyone else. I get lots of weird looks when I say, ‘Here, try my Belgian beer,’ when everyone knows I strongly dislike the style. When I carbonated it and put it on tap I was able to drink almost a whole eight-ounce serving in one sitting, very big for me…ha. I was inspired to enter it into the San Diego International Beer Festival competition, because I felt that it was an almost perfect representation of the Belgian golden strong ale style. I also thought it would be hilarious if the brewer who hates Belgian beers won a medal for one. Oh, the irony! “—Carli Smith, Head Brewer, Rock Bottom La Jolla

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