This year saw more new-brewery openings than any in San Diego County’s history. Happily, in this reporter’s opinion, more of them were of good quality than in year’s past. Enough that whittling down a list of the top half-dozen was extremely difficult, and ranking that sextet even harder. At least three breweries were on the bubble for the last spot, so if you’re using this as any sort of guide to the good stuff, don’t feel encouraged to limit your brewery touring to these selections. These are just your best bets based on the opinion of one well-researched individual. In that spirit, feel free to leave comments about any exceptional new breweries you’ve discovered over the past 12 months in the comments section. (Author’s Note: Breweries marked with an asterisk opened in 2016, but too late to be considered for the list of best new breweries for that calendar year.)
Eppig Brewing * | North Park: Nathan Stephens and Clayton LeBlanc, the duo producing the beers at this Brewery Igniter standout have a tasting room exhibiting the variety of the Little Italy outpost of their previous employers, Ballast Point Brewing. That’s saying something, especially since brewing days there resemble a game of life-sized Tetris. Still, some of the finest, most consistent lagers, plus an array of nice hoppy and even sour ales provide glimpses of what seems a very bright future for this reincarnation of a nineteenth-century family fermentation business.
Wild Barrel Brewing | San Marcos: Beer fans everywhere couldn’t help but wonder how well infinitely popular ale-and-lager expert “Dr.” Bill Sysak would fare as a brewery owner. Commenting on beer is one thing, but manufacturing it is a different game entirely. With the help of head brewer Bill Sobieski, he’s fared extremely well, hitting the ground running this fall with quality IPAs, an effective entry-level witbier and a brilliant coffee stout. Throw in a stellar tasting room complete with a gargantuan barrel at its center, and you have something special.
Burgeon Beer Co. * | Carlsbad: After gaining experience at Stone Brewing, Rough Draft Brewing and Back Street Brewery, Anthony Tallman united with long-time friends to forge his own business, and it’s been going strong since day one. Built around a smart, modern-day business model combining outside keg sales with regular in-house can releases, this newcomer has built a solid following around an array of multi-faceted IPAs and dark beers. No trend is off limits for them. That said, they’re at their best when they stay true to tradition.
Pariah Brewing | North Park: Some say this Prince-ly purple, dungeon-esque Brewery Igniter spot is no place for beer purists, and while it’s true that Stone and Helm’s Brewing alum Brian Mitchell specializes in beers that go outside the box by incorporating an array of flavorful adjuncts as simple as coffee and orange peel to as oddball as fenugreek and uni (yes, sea urchin), there are to-style gems like Indie Or Bust IPA. But this place is geared to adventurous drinkers and provides an impressive departure from the everyday, even in a town soaked in beer.
Battlemage Brewing | Vista: Role-playing game enthusiasts got a brewery playing to their passions when yet another former Ballast Point duo, Ryan Sather and Chris Barry, teamed to open this testament to the communal power of beers and broadswords. It’s become an ideal backdrop for fans of RPG and tabletop enterprises, but you don’t have to know the difference between a Halfling and a half-orc to appreciate the beers, which flow into rarely charted territory (dark mild, old ale) and come across clean and tasty. Perfect sustenance for a lengthy campaign.
Black Plague Brewing | Oceanside: An operation that looked like it might veer off course at the onset of its journey steered its way into veteran leadership when it contracted former AleSmith Brewing and Mikkeller Brewing San Diego brewer Bill Batten to assist with its fermentation operations. The resulting line-up of beers, including multi-fruited takes on an IPA that’s best on its own, plus myriad other styles, is fun and highly drinkable. The name, plague-doctor motif and black-walled tasting room are strange, but the beer provides a guiding light.
This Year’s Other Contenders: Align Brewing (Miramar), Alta Brewing (Barrio Logan), Chula Vista Brewery (Chula Vista), Circle 9 Brewing (Kearny Mesa), Ebullition Brew Works (Vista), Escondido Brewing (Escondido), Jacked Up Brewing (Escondido), Knotty Brewing * (East Village), OB Brewery * (Ocean Beach), Protector Brewery (Miramar), Rouleur Brewing (Carlsbad), Smoking Cannon Brewery (Ramona), SpecHops Brewing (Vista), SR76 Beerworks (Valley Center), Thunderhawk Alements * (Miramar), Viewpoint Brewing (Del Mar)
Maybe Next Year (Late Additions): California Wild Ales (Sorrento Valley), Deft Brewing (Bay Park), Horus Aged Ales (Oceanside), Northern Pine Brewing (Oceanside), Oeuvre Artisan Ales (Miramar), Savagewood Brewing (Scripps Ranch)
Previous Top-Ranked New Breweries
2016: Burning Beard Brewing (El Cajon), North Park Beer Co. (North Park), Resident Brewing (Downtown), Pure Project Brewing (Miramar), Bear Roots Brewing (Vista), Bitter Brothers Brewing (Bay Ho)
2015: Fall Brewing (North Park), Second Chance Beer Co. (Carmel Mountain), South Park Brewing (South Park), Abnormal Beer Co. (Rancho Bernardo), Duck Foot Brewing (Miramar)
2014: Bagby Beer Co. (Oceanside), Nickel Beer Co. (Julian), Council Brewing (Kearny Mesa), URBN St. Brewing (El Cajon), Toolbox Brewing (Vista)
2013: Rip Current Brewing (San Marcos), Benchmark Brewing (Grantville), Amplified Ale Works (Pacific Beach), Belching Beaver Brewery (Vista), Modern Times Beer (Point Loma)
2012: Societe Brewing (Kearny Mesa), Monkey Paw Pub & Brewery (East Village), Latitude 33 Brewing (Vista)
In May, O’Sullivan Bros. Brewing Company owner Ed O’Sullivan put his two-year-old Scripps Ranch brewery up for sale. Shortly after, Darrel Brown, the owner of Savagewood Brewing Company came to take a look. Earlier in the year he had toured defunct Escondido business Offbeat Brewing Company. He also took a look at Helm’s Brewing Company in Kearny Mesa, but passed on all three due to his desire to settle his interest in Rancho Bernardo. But as the months passed, he came to realize the best place for the community- and family-focused venue he aimed to establish was right in his backyard. He and O’Sullivan reconnected and forged a deal that makes Brown the new owner of O’Sullivan Bros.’ brewery and tasting room. And while others might wipe the slate completely clean, Brown will integrate the O’Sullivan Bros. brand into his own.
Brown’s plan—which is already underway—is to remove all O’Sullivan Bros. branding from the exterior and interior of the facility, which is located on the west side of an industrial park on Hibert Street catty-corner to a large shopping area that includes a grocery store and numerous restaurants. All branding will be changed to reflect Savagewood Brewing and his beers will take up the lion’s share of the faucets in the tasting room, but he will also keep on some of O’Sullivan Bros.’ best-selling beers, including Catholic Guilt smoked porter, Our Father’s Stout and Finn McCool’s Big Thirsty red ale. A Scripps Ranch resident who lives mere blocks away, Brown patronized the brewery he now owns and believed in the product and the people behind the brand. He was saddened that the O’Sullivan family had to exit the industry—not due to poor quality, but personal issues that couldn’t be avoided—and feels strongly that their legacy should live on.
While O’Sullivan Bros. beers largely fell on the darker side, Savagewood ales come in lighter on the SRM spectrum. Brown’s recipes are hoppy, fruity and light on malt to produce a dry finish associated with Southern California offerings. That said, he’s not afraid to dabble in the East Coast arts, and is planning to brew a West Coast-Northeast India pale ale hybrid using yeast used for hazy IPAs against a decidedly “San Diego-style” grain bill. That will join his pineapple pale ale and other beers that, up until now, have been contract brewed at Groundswell Brewing Company’s Santee headquarters. Since the total annual production capability of his new facility is just 550 barrels, he will continue to utilize his contract relationship to increase yearly barrelage to between 1,600 and 1,700 barrels.
But it’s not all about the adult beverages. Savagewood will have cold-brew coffee and house-made craft sodas on tap. It will also hold various youth-oriented events such as movie nights featuring ‘80’s movies and popcorn. Also on-tap will be at least one event raising money for local charities per month. A portion of proceeds from one of his beers, Exquisite Blonde, already go to the cancer non-profit Keep A Breast Foundation. “Scripps Ranch is my home and I want Savagewood to be the neighborhood brewery,” says Brown. “Every decision I make will center around that.”
Brown will open the revamped tasting room on November 2, just in time for San Diego Beer Week, which takes place November 3-12. He plans to hold events throughout that span, including beer-release promotions, a trivia night and a beer-brunch event. And near the end of November, Savagewood will hold its official grand-opening party. In the meantime, he’ll work on expanding the floor-plan of the tasting room and cinch up negotiations with a brewer he intends to bring on. As for the rest of his staff, he is keeping all of O’Sullivan Bros.’ existing employees, making for one of the true feel-good stories of this year in local craft beer.