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.
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.
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.
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.
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.
In 2014, Ed O’Sullivan became the first graduate of UCSD Extension’s Brewing Certificate program to open his own brewery. That interest, O’Sullivan Bros. Brewing Company, is located in a business park suite at 9879 Hibert Street in San Diego’s Scripps Ranch neighborhood. The brewery specializes in dark beers, specifically porters, stouts and barrel-aged versions of both styles. A number of O’Sullivan Bros.’ beers have won awards regionally and Ed now teaches a course called “The Brewery Startup” as part of the program he graduated from. Ed owns several other business’ and due to increasing demands from those, he is actively seeking a purchaser for his brewery business.
Ed says he has built a solid fan-base that frequents his tasting room and is not interested in closing. His hope is that an entrepreneur will pick up where he left off and acquire the brewery turnkey style. One of the most impressive features of the facility is a sizable quality-control laboratory that has been in operation from the start. Labs tend to be an afterthought or something slated for construction once revenues reach the point where they are more economically feasible. O’Sullivan is the only independent brewery in Scripps Ranch, though the nation’s 13th largest brewing interest, Ballast Point Brewing, operates a production brewery and tasting room in the community as well.
The official advertisement reads as follows:
Turnkey Nano Brewery for Sale in San Diego. Includes brewery, lab and tasting room. 3bbl all electric, plc controlled 3 vessel brew house, with 7 3bbl fermenters and 1 3bbl brite. Production output is about 400 bbls/yr. Facility is approx. 1700 sq/ft. All supporting equipment, i.e. water treatment, chemical cleaning, Glycol Chiller, Cold Room, bottling equipment, kegs, keg washer, spare parts, tasting room furniture and fixtures are all in place and operating. All equipment is less than 3 years old and was purchased new. Cooperage, bottles and raw material inventory included along with an established local clientele. Perfect opportunity for the husband and wife team or couple of friends looking to break into the industry, or a larger brewery looking for an offsite R&D facility for new project, or a restaurant chain looking to supply its own beer. This is the cleanest, most technically sophisticated nano-brewery on the west coast. See www.osullivan-brothers.com for general info. Contact Ed O’Sullivan at firstname.lastname@example.org. Serious inquiries only.