When a brewpub operates along the fringe of a vast municipality that’s home to 25 brewery venues – more per capita than any U.S. city – it’s easy to get overlooked. And while there are many who haven’t ventured into Vista’s northernmost expanses to sample the wares of Prohibition Brewing, the business has done well for itself, chugging along for an impressive 13 years on Vista Way. Management is well aware that longevity is due to the stout roster of regulars the business has amassed over that span. As such, it goes to great lengths to enhance their experience and give them what they want.
Last month, the brewpub’s patio area was completely resurfaced and furnished with new tables to make it more accommodating and inviting. Additionally, a band area was enclosed to better Prohibition’s ability to host live music as well as large and private events. A dedicated smoking area was also added so that those who indulge can do so with beverages in-hand while being far enough away from non-smoking patrons so as not make things uncomfortable for them.
“We wanted to update our business to better meet the demand of our customers,” says General Manager Kyle Adams. “Throughout the years, we have grown and expanded as our demand has increased, however, some of our growth was not always planned out as well as it could have been, allowing for greater production but sometimes at the cost of overall efficiency.”
An area of particular importance that Adams and his team worked to shore up was the kitchen, where floors were resurfaced, the prep line was streamlined and the cook line was reorganized for better workflow. In addition to allowing the kitchen team to prepare food faster and with less hassle, it also makes the kitchen much easier to keep clean. Management is as proud of these upgrades as those that can be seen by the brewpub’s clientele.
Ditto Prohibition’s brewery, which produces roughly 1,000 barrels annually following the addition of larger fermenters, increased glycol-chiller capacity and enhanced fermentation monitoring capabilities. Beer quality is at an all-time high and the brewpub’s offerings now include a host of styles not seen in years past.
Originally, we were against ‘fad beers’, but ultimately we are here to produce what people want. So, our MO has changed to include new styles, such as sours, fruited beers and hard seltzers. In fact, our coconut blonde ale has become one of our top-sellers and we recently tapped our newest creation, a golden coffee stout.”
Kyle Adams, General Manager, Prohibition Brewing
Those more avant-garde beers currently share menu space with an orange blossom honey-infused rye ale called Rye-Fi and a saffron-laced Belgian-style saison dubbed Saffron Don. They join mainstays like the four-time San Diego International Beer Competition gold-medalist Ruby Red Irish-style red ale and silver-garnering San Diego-style IPA, ProCo.
“Fans can look forward to an increased range of beers as our skills continue to develop and evolve. That said, we will continue to remain true to our core beer lineup as well, and our come-as-you-are food menu,” says Adams, who has been a part of Prohibition’s team from the very beginning. He has played a key role in making a name for the business with locals and is eager to convert even more San Diegans into regulars. “Most of Vista already knows who we are, but for those who don’t know us, we would love to invite you over for a pint.”
Prohibition Brewing is located at 2004 East Vista Way in Vista