Since the moment Green Flash Brewing Company acquired Alpine Beer Company back in 2014, there has been concern among protective fans of the latter about that brand’s future. Over the past two-plus years, numerous rumors have popped up, but never in such abundance and covering so many topics as in the weeks following Green Flash’s recent round of layoffs. The company dismissed approximately 25 employees over the span of a few days. Since then, numerous sources have signaled the beginning of the end in talks with industry colleagues. Enough so, that we recently went to Green Flash owner Mike Hinkley and other company representatives for direct responses to each of them.
Rumor: It’s been reported that Hinkley has stepped down from the CEO position.
Response (from Green Flash): Hinkley is still the CEO and his title has not changed. Chris Ross was recently promoted from chief operating officer to president, and is reporting to Hinkley. This promotion recognizes the great knowledge and vast experience that Ross brings to the Green Flash organization. Over the past year-and-a-half, Ross has built a solid operations department. In his expanded role as president, every department at Green Flash will benefit from his insight and business acumen.
Rumor: Hinkley has moved to Fort Lauderdale, Florida.
Response (from Green Flash): Hinkley is dividing his time between both coasts to be close to the Virginia Beach brewery, the San Diego brewery and Florida. He plans to spend less time in the brewery and more time on the road with his beloved sales team, the Road Warriors.
Rumor: Alpine’s founding family—Pat, Val and Shawn McIlhenney—will soon have no affiliation with the company.
Response (from Hinkley): The Hinkleys and the McIlhenney’s continue to own Alpine Beer and Green Flash. McIlhenneys forever is the retention plan. If Shawn has children someday, we will send them all to brew-school and hope for the best. Pat is an awesome brewer. Shawn is an awesome brewer. Hoping it’s in the genes. None of us will live forever, but Alpine Beer will.
Rumor: Brewing operations will cease permanently at Alpine Beer’s brewery in Alpine.
Response (from Hinkley): We plan to brew Alpine Beer in Alpine forever. We are currently working with the landlord on site-development and hope to build a new brewery in Alpine as soon as possible.
Rumor: Green Flash is working on constructing a facility in Texas.
Response (from Hinkley): Green Flash will eventually build a brewery in the middle of the country. The motivation? We are in the business of making and selling beer. It makes great business-sense to bring fresh beer to market and connect with customers close to the point-of-sale. We love Texas, but there are no specific plans to build there, or anywhere else, yet. We are just getting comfortable in our Virginia digs.
Last weekend, Green Flash Brewing Company turned open the doors of its new East Coast brewery and tasting room in Virginia Beach, Virginia. The project took more than three years to get to the point where it was ready for sharing with the public, but now that 58,000-square-foot center of fermentation is producing and dispensing beer. We reached out to founder and owner Mike Hinkley to see how things went and how Green Flash’s home-away-from-home compares to America’s Finest City.
West Coaster: How were the weekend’s opening festivities?
Mike Hinkley: Amazing! The building is beautiful and the beer garden is essentially a City park attached to the brewery. Thousands and thousands of people showed up to welcome and support us at Treasure Chest Fest and the grand opening. Because it is the off-season for tourism there, it was all locals. It felt so good to finally get together with them and share the excitement.
WC: What is the Virginia Beach beer-scene like?
MH: Virginia Beach’s culture is very much like San Diego’s, a beach city with big tourism, big military and strong local community culture. But the craft culture and beer scene are really just a few years—rather than decades—old, so it is very different in that regard. The fun part is that the excitement and interest are so high. People are so interested to learn about all of the unconventional beer that we make and are excited for all of the a-ha moments that come along with drinking San Diego beer.
WC: What new goals and opportunities are you looking to realize with the East Coast facility?
MH: We sell about one-third of our beer on the East Coast. We expect it to grow even faster now that we offer regional pricing and have an amazing regional connection point for East Coast customers at Virginia Beach. I think we might do as much as 40,000 barrels from Virginia Beach in 2017, and then grow from there. More important than the numbers is becoming part of the craft-beer community, and sharing in the good times that come through connecting with people.
WC: In opening the new facility, what sort of on-site customer-experience were you looking to provide, and did lessons learned from your San Diego tasting rooms prove helpful?
MH: Our San Diego tasting room is a great meeting place. We care so much about the customer experience and we think every customer feels it. We bring that same over-arching approach to Virginia Beach. In Virginia Beach, we have more space, so we are able to have a separate events area, and a much, much bigger beer garden. Those are great advantages, but only important if we have the same dedication to making every customer experience awesome.
WC: What is on the horizon for Green Flash?
MH: We will take the rest of the year to put the finishing touches on Virginia Beach. Then we will continue to be Green Flash—ignore the beaten path, and wander off into the adventurous and unknown. I have no doubt there will lots of opportunity for excitement.
Until this month, the farthest I’d driven to check out locally owned brewery properties was Nickel Beer Company in Julian or Pizza Port’s San Clemente brewpub. But I easily eclipsed the distance to those out-there spots when, while on vacation in Washington, DC, I rented a car and drove south to Richmond, Virginia, to see the 14-acre East Coast incarnation of Stone Brewing.
It sounds funny, but I knew I was there when I saw the huge brown building with no sign. Stone CEO Greg Koch has a rule against such markers, wanting the company’s venues to be enough of a destination that they aren’t simply happened upon. That has worked in the past on Escondido’s Citracado Parkway. When the company’s current headquarters was built, there was little else on that road. Such is the case in the Fulton section of Richmond, where the intent is for Stone to play a major role in revitalizing an area of the city that has been mostly ignored or forgotten.
Guests can approach Stone Brewing – RVA from unattached parking lots on the east or north side of the sprawling 200,000-square-foot brewery. Both routes take visitors across bridges of varying lengths and designs. From the north, a covered bridge takes one under an operating set of railroad tracks. On the east, an angled and enclosed two-part bridge traverses a tall-grassed lawn leading to the beginnings of a garden, including vegetation and a retaining pond. Both bring imbibers to a patio area featuring umbrella-equipped picnic benches, most of which were packed with people the Saturday afternoon I stopped by.
Double doors lead into a spacious tasting room. To the right are more tables and more gargoyle merchandise than you can shake a mash-paddle at. To the left is the main-event, a bar stocked with beers from Stone and its sister-operation, Arrogant Brewing. Although the brewery was constructed to handle heavy-duty brewing of core beers such as Stone IPA (a new recipe for which is currently in circulation, replacing the original flagship) and Stone Ruination Double IPA 2.0, a number of rare and seasonal beers are regularly shipped there from the Escondido brewery to keep things interesting and give fans a reason to return.
Brewery tours are offered, in which guests are escorted up a staircase and ushered through a set of gargoyle horn-adorned wooden doors leading to the deck of the facility’s 250-barrel Krones brewhouse. Coming in at the size of competitor Ballast Point Brewing & Spirits’ newest brewing apparatus, it is built for the same purpose—to pump out beer in multiple batches and keep a nation of beer consumers supplied with ales. Currently, Stone Brewing – RVA has eight 1,000-barrel fermenter tanks and as many 250-barrel fermenters, plus four 1,000-barrel bright tanks up and operational. But there’s room for an eventual 40 tanks.
Peter Wiens (formerly of Anheuser Busch-InBev and, more locally, Temecula’s Wiens Brewing Company) is in charge of brewing operations in Richmond. He and roughly eight other employees from the Escondido facility came over to take up various roles in RVA. And a number of other brewing and packaging employees came over from the nearby Budweiser facility in Williamsburg, Virginia.
Beyond the brewery lies a wealth of packaging muscle. Modern technology is everywhere, providing more automation than the Escondido facility. That machinery includes a state-of-the-art Krones bottling line capable of filling 600 bottles-per-minute. In the not-too-distant future, a canning line will be added to the mix. Also on the production floor is a sizeable quality assurance lab that Stone allows lab-less local breweries to use. But that isn’t where RVA brewing camaraderie ends. Already, Stone has brewed collaboration beers with and at numerous Richmond operations.
The projected production goal for Stone Brewing – RVA’s first 12 months of operation is forecast at 100,000 barrels of beer. This will allow the company to distribute that product to all states east of the Mississippi by the end of this summer. Having spent a great deal of time at Stone’s Escondido brewery, I found the layout and innovation behind its Richmond counterpart to be both impressive and encouraging. So, too, was the fact that the seven-days-a-week operation has garnered a good amount of business, while establishing a solid stock of regulars.
Seeing Stone through a new set of eyes—the eyes of the Richmond employees as well as the city’s denizens—felt different…and really good. It reminded me of what it was like to discover Stone back in the late ‘90s, where people found themselves in awe that something so cool was right in their backyard. Best of all—and I mean no disrespect to fans of Arrogant Bastard Ale (it was my first craft-beer, after all)—none of the “Arrogance” has settled into the Richmond facility as of yet. There is no leftover air of you’re not worthy pompousness that needs to be wiped clean. The roughly 60 RVA employees are mostly brand-new and extremely excited to be part of this venture, as well they should be. That leads to a great level-of-service and overall friendliness that I very much enjoyed.
I found myself rather proud to see Virginians enjoying an authentically hoppy and justifiably proud taste of San Diego County, more than 2,600 miles removed from my hometown. Even without the two-story Stone Brewing World Bistro & Gardens restaurant that will debut down the hill near the James River sometime next year, Stone Brewing – RVA provides plenty of reasons to visit and a great deal of promise for the future.
Green Flash Virginia Beach Update
Just as this article was going to press, Mira Mesa-based Green Flash Brewing Company announced that its East Coast facility in nearby Virginia Beach, Virginia, would open to the public on November 13. In celebration, the company will offer a full week of events, including the third annual East Coast iteration of its Treasure Chest Fest benefiting the Susan G. Komen breast-cancer charity organization the day prior to the official debut, November 12. The estimated annual production capacity for the Virginia Beach facility will be 100,000 barrels. Construction of the brewery can be viewed via an online live-cam.
It’s that time of year again. The Brewers Association, the national trade organization representing American breweries, has released its lists of the top 50 breweries and “craft breweries” in the country, based on barrels of beers sold during calendar year 2015. Four breweries from San Diego County are included in the “craft brewery” list.
Once again, Stone Brewing is tops on the list, but the Escondido-based company slipped from ninth to tenth in the standings…one notch above Miramar-based Ballast Point Brewing and Spirits, which rose a full 20 points from its 2014 position. But wait…after being sold for $1 billion to Constellation Brands late last year, Ballast Point no longer qualifies as a “craft brewer” by the BA’s standards (*). But they are on the list based on the decision to include companies that met the BA’s criteria for all or part of 2015.
Mira Mesa-based Green Flash Brewing Company rose from 48 to 41 this year, while San Diego’s oldest continuously operating brewing operation, Karl Strauss Brewing Company, came in at 46 (down a notch from 45 in 2014). On the list of U.S. breweries, which does not consider businesses’ “craft” nature, Stone placed 15, Ballast Point came in at 17 and Green Flash edged in at 49. All three operations figure to produce far more beer in 2016 once additional brewing facilities and equipment come on-board.
Stone is looking to a third-quarter debut of breweries in both Richmond, Virginia and Berlin, Germany, while Ballast Point recently upped its production capabilities in a big way by adding a 300-barrel brewhouse and securing space in Long Beach for a barrel facility that will give birth to sours. Meanwhile, Green Flash is still hard at work on finishing construction of its East Coast brewery in Virginia Beach, Virginia.
When news broke about Chuck Silva resigning from Green Flash Brewing Company, most focused on the Mira Mesa-based business’ long-time brewmaster’s future. Meanwhile, the company shifted its attention to the future. In doing so, it leaned on a resource that has been very valuable for the past three years, promoting former head brewer Erik Jensen to the position of brewmaster. Both they and Silva are pleased with the move, and highly confident in Jensen’s ability to step in and fill some very big brewer’s boots. Despite being busy adjusting to his new role—including ordering an entire brew system for Green Flash’s upcoming East Coast brewery in Virginia Beach, Virginia—he took some time to answer questions about his past, present and bright, flashy future.
Has it been your aspiration to become a brewmaster?
Erik Jensen: It’s not a new role for me. I’ve been the brewmaster at a couple of smaller breweries where I had recipe control, so this is just a new chapter for me on a much larger scale.
Tell us about your career up to this point?
EJ: I received a certificate in Intensive Brewing Science from the American Brewers Guild under professor Michael Lewis in 1994. That led me to Golden Pacific Brewing Company in Berkeley, where I worked for a couple of years as a brewer and supervisor. From there, I moved on to Karl Strauss Brewing Company in 1996, where I was head brewer until 2002. I went on to a couple of stints at brewpubs between 2003 and 2011, where I was the brewmaster and recipe developer. I have been with Green Flash since February of 2012, first as head brewer and now as brewmaster.
Silva left rather suddenly. Take us through the emotions of the day he resigned and you were promoted?
EJ: I’ve been in the role of running Green Flash for nearly four years now, so there was no great shock in continuing to do that. When Chuck announced his resignation, our CEO and founder, Mike Hinkley, came to me within the hour and offered me the role of brewmaster. It was very flattering that he had such confidence in my abilities that it wasn’t even a question for him.
What does the role of brewmaster entail?
EJ: I am responsible for all day-to-day operations at Green Flash Brewing, including our main facility in Mira Mesa and Cellar 3 in Poway. My first big project is to design and build our new brewery in Virginia Beach, which we plan to have in production by next summer. I am also working on refining our new products for 2016. We are also developing a brewing lab to help us investigate our processes and ensure that everything we do is geared towards the highest quality beer we can make. Passions of mine are digging into the daily operations, developing brewers and making our processes as good as they can be.
Are there any beers you hope to conceptualize?
EJ: I’d love to make a fruity, juicy, hoppy wheat bee that’s lower in alcohol and hop-bursted or made using our new hop-back…or both. I’d also like to experiment with kettle-soured beers. I love the low-alcohol/high-flavor that kettle-soured beers are known for. Green Flash also has a huge opportunity with our barrel-aged Cellar 3 brand which I hope to expand on. I am also excited to work with Shawn McIlhenney of Alpine Beer Co. to continue their great tradition of hoppy beers.
Any parting thoughts?
EJ: Green Flash owes Chuck Silva a great debt. We wouldn’t be the brewery that we are today without him, and we wish him great success with his new venture. That said, we are looking forward to a new era at Green Flash. I’m really lucky to have the dedicated and talented brewers that we have on our staff. It’s going to make my new role that much easier.