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Ballast Point moving Scripps Ranch production, employees to Miramar

Jan 27

Yesterday, Ballast Point Brewing president Marty Birkel informed employees at the company’s Scripps Ranch brewery and tasting room that beer-production would soon cease. The brewing company—San Diego County’s largest—is moving forward with plans to relocate much of its production and bottling equipment to its pair of Miramar locations, its 107,000-square-foot headquarters and primary production brewery in on Carroll Way and cross-street production and warehouse facility on Trade Street.

An internal communique clearly stated that no employees will be terminated in conjunction with this development. Staff at Scripps Ranch will be transferred along with many of the apparatuses they’ve worked with for the past decade-plus. As Birkel puts it, “It’s an opportunity to take the best of what’s worked at Scripps and bring it to Miramar to continue to improve the quality of our beers.” Birkel says the company will relocate equipment from Scripps Ranch’s quality-assurance lab and use those items as the base for a second, larger lab at its HQ. Also coming over is Scripps’ kegging and bottling lines and metal shop. The latter will be installed at Trade Street, in the third of the building not being used for sour or barrel-aged beer production.

Ballast Point is looking to establish a brewing “campus” in Miramar. Birkel says he and his colleagues still need to figure out exactly what a brewing campus is and will entail and says Ballast Point will remain open to acquiring additional structures as future growth opportunities present themselves. When constructing the company’s East Coast brewery in Daleville, Virginia, the company was sure to select a site with plenty of options for appurtenant growth.

As far as the future of the Scripps Ranch facility, Birkel feels that, at around 24,000 square feet, it provides ample space as well as a proven, highly efficient brewhouse that has served Ballast Point well. The vast majority of the indoor fermentation tanks will remain in place, while most of the outdoor tanks will be relocated to Miramar, but the bones for brewing success will remain. This includes the patio-equipped tasting room, which will remain in operation under the Ballast Point flag until a new tenant takes over the space.

When asked about the ideal tenant, Birkel specifically noted the wealth of quality local breweries he felt were capable of making a go on a larger scale at Scripps Ranch. Ballast Point currently has a very short list of local breweries that could be good fits and is consulting with BP vice president and San Diego industry veteran Colby Chandler to identify other well-suited interests. The company also notes that, with so many ex-Ballast Point brewers making names for themselves and their new breweries, there are a number of Scripps Ranch facility alums who know its brewhouse backward and forward.

Birkel predicts all machinery and employees will be transferred from Scripps Ranch by summer. With much of Ballast Point’s specialty beers brewed in Scripps Ranch, he says it’s essential to have those capabilities operative at headquarters by then.

The Scripps Ranch facility opened in 2006. It was the second location for a then-small brewery, coming on as an offshoot from the business’ original location as an enclave to Linda Vista’s Home Brew Mart. Over the years, a tasting room was installed, then expanded, then expanded again to include a patio. Behind the scenes, brewing and cellar capacity increased, a distilling operation was added (that led to what is now Miramar’s Cutwater Spirits) along with a speakeasy. Though not as visible as Ballast Point’s other locations, it was arguably the most influential and important of them all from a historic perspective.

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2017 Recap: Best New San Diego County Breweries

Dec 19

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.

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)

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Savagewood Brewing takes over O’Sullivan Bros. brewery, preserves brand

Oct 19

Savagewood Brewing owner Darrel Brown

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.

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Ballast Point’s new Trade Street facility

Sep 26

Many are those who tour Ballast Point Brewing’s enormous Miramar headquarters with its 300-barrel and 150-barrel brewhouses and rows of sky-high fermenters feel the county’s largest brewing company must have all the room it needs, especially with additional brewing facilities in Scripps Ranch, Little Italy, Long Beach and Roanoke, Virginia. The Miramar facility comes in with greater production capability than any other in San Diego, but rapid expansion has rendered it out of space, leading parent company Constellation Brands to secure an 80,000-square-foot building directly north of the Miramar home base.

Ballast Point currently has control of 60,000 square feet of that structure for what it calls its Trade Street Facility. It has been divided into three equal-sized sections serving completely different purposes. One third is simply storage, while the middle third houses an abundant and growing stock of beer-filled oak barrels procured from various wineries and distilleries. The current barrel count comes in at approximately 1,400, with an additional 900 barrels in another facility less than a mile west on Crestmar Point. There are three full-time employees manning this section, and it will soon have tanks added to handle production of beers destined for those oak receptacles, which include about every type of liquor and wine imaginable with more on the way.

Ballast Point intends to up its number of barrel-aged beer releases which are currently held quarterly and locally. Those specialties will be distributed nationally, including four-pack releases of popular beers such as aged versions of its vanilla- and coffee-infused imperial porter, Victory at Sea. Other beers the team is looking forward to debuting include Sea Monster imperial stout and Piper Down Scottish ale in Cabernet Sauvignon barrels, Navigator Doppelbock in brandy barrels, Barmy apricot and honey golden strong ale in neutral oak, plus various Belgian-style farmhouse, tripel and quadruple ales. In addition to its own needs, Ballast Point regularly fulfills requests from other breweries for barrels from its stock, including nearby Green Flash Brewing Company and 32 North Brewing Company.

The remaining third of the Trade Street facility is for “dirty beer”, referring to sours and bacteria-laden wild ales that, if not sectioned off, would stand a significant chance of infecting the clean beer as well as their production and storage mechanisms. This area has its own 40-barrel brewhouse feeding into more than 30 fermenters. It can produce up to 20,000 barrels of beer annually, some of which will make its way into six new 40-barrel, glycol-equipped, temperature-controlled fouders. The dirty area also has its own devoted bottling line, which recently packaged a national release’s worth of six-packs of Sour Wench blackberry ale.

Key to the new dirty beer operations is a state-of-the-art laboratory capable of providing as many quality assurance touch-points as the large lab at Ballast Point’s HQ. Prior to brewing Sour Wench for the most recent release, technicians conducted numerous tests, including analysis of myriad brands of blackberry puree and Lactobacillus strains, in search of the most ideal types for the beer. What they found was that the puree and strain the company was already using worked best, meaning the current batch of Sour Wench is very similar to the first batch ever homebrewed in 1998 (back when it went by the name Marion Berry’s Better-Than-A-Crack-Whore). While primary wild ale operations will now take place on Trade Street, Ballast Point hopes the aforementioned Long Beach facility will become the research-and-development feeder for the new facility.

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Ballast Point holding Family Reunion brews

Aug 10

Nickel Beer owner and former Home Brew Mart employee Tom Nickel (third from right) during a Family Reunion collaboration brew day at Ballast Point’s Miramar brewery.

Before Ballast Point Brewing was a company capable of commanding decuple figures, before it grew into San Diego County’s largest brewery and one of the biggest beer-producers in the country, before there even was a brewery called Ballast Point, there was Home Brew Mart (HBM). That Linda Vista hobby shop—one of the first to grace America’s Finest City—opened quietly in 1992 and, over the following quarter-century, has ignited a fire for recreational fermentation within a great many ale-and-lager neophytes. That includes individuals who now own breweries and brew professionally. Some of that contingent even worked for HBM in its early days. In celebration of the big two-five, Ballast Point is creating Family Reunion collaboration beers with those ex-employees as well as former BP brewers, an impressive assemblage of well-known, award-winning talent.

Ballast Point vice president Colby Chandler dumps hops over Amplified Ale Works head brewer Cy Henley’s head as part of a collaboration brew tradition.

Several of the beers have already been released, while others are scheduled to be brewed in time for them to all be on-tap at HBM’s 25th anniversary event on September 24. The following is a breakdown of the collaborators, their creations and their past.

  • Saludos Saison: The third brewing of a strong saison with lemon peel, orange-blossom honey and thyme inspired by Brasserie Dupont’s Avec Les Bon Vouex brewed with Tom Nickel. He was HBM’s sixth employee and now owns and operates Nickel Beer Company as well as O’Brien’s Pub and West Coast Barbecue & Brews.
  • Loud & Proud: An English-style barley wine with cherrywood-smoked malt brewed with Cy Henley, the head brewer at Amplified Ale Works. He was a clerk at HBM before moving on to Alpine Beer Company and Green Flash Brewing.
  • Name TBD: Ex-HBM clerk Larry Monasakanian is now with Fall Brewing and will help brew a 5% alcohol-by-volume saison based off the recipe for BP’s charity offering, Brother Levonian. This version will be brewed with grains of paradise, local sage and equally local wet hops from Star B Ranch, then fermented with a blend of Brettanomyces and saison yeast,
  • Scripps Tease: An extra special bitter (ESB) made with toasted oats and Ethiopia Ayeahu RFA coffee beans from James Coffee Company (close to BP’s Little Italy brewpub) brewed with Nate Stephens and Clayton LeBlanc, the brew crew for Eppig Brewing. Both worked for BP, the former led Little Italy operations while the latter brewed at its Scripps Ranch facility.
  • Swemiceros: A hoppy Kolsch dry-hopped with fruity, citrusy, herbal hops brewed with Nick Ceniceros, head brewer at 32 North Brewing. Nick worked at Scripps Ranch before moving to Fall Brewing and eventually his current digs.
  • Bay to Bay: A black California common that’s “obnoxiously dry-hopped” with Mosaic brewed with Alex Tweet, who won a BP homebrew contest with his recipe for Indra Kunindra, a curry export stout the company still manufactures. Tweet went on to brew for Modern Times Beer before moving to Berkeley to open the popular Fieldwork Brewing.
  • Name TBD: John Maino and Greg Webb, former Scripps Ranch brewers and co-owners of Temecula’s Ironfire Brewing, will help brew a wet-hop India pale ale (IPA) fermented with Brett.

Eppig Brewing’s Clayton LeBlanc talks about his time working at Ballast Point with the company’s current employees.

In an effort to increase its current employee base’s knowledge on the history of BP and its eldest venue, vice president Colby Chandler asked each collaborator to speak to present-day brewers about their time with the company, how it was then and how it prepared them to venture out on their own. Many said that making beer at such a fast-growing brewing company provided them wide-ranging experience as well as reference points for overcoming myriad obstacles. According to Chandler, many brewery owners, in particular, felt their time with BP made it much easier once they were working for themselves.

In addition to the HBM anniversary event, BP is also holding a series of beer-pairing dinners incorporating the aforementioned collaboration brews at HBM. The next will take place on August 24 and include five courses served with Swemiceros, Bay to Bay, Scripps Tease and various other BP beers. Chandler, Tweet, Stephens, LeBlanc and Ceniceros will all be in attendance.

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