Many are the inspiring tales of business owners who didn’t let the pandemic get in the way of realizing their dreams. Rather than fold, entrepreneurs forged ahead, tweaking their plans so they could open up shop during uncertain times. Meanwhile, heads of existing businesses added to their offerings, even while pivoting just to survive. The latter was the case for Dan Romeo, who in 2021 went ahead with aspirations to add a nanobrewery to his Grantville concern, TRVLR Coffee Roasters.
Prior to COVID-19, TRVLR was solely a wholesale coffee business, but Romeo used the free time afforded by the pandemic and associated shutdowns to prepare for when the world reopened, building an espresso bar and the aforementioned beermaking arm, One Season Brewing, within the industrial suite he affectionately refers to as the “Roastarito”.
“Initially, the brewery production was literally in the middle of our space. Customers had to walk around things to get to the bar. It probably wasn’t the best idea, but it was the only option at the time,” says Romeo. “You would come in and see a one-barrel brewhouse and two one-barrel fermenters. We didn’t have floor drains yet. We were doing things the hard way. To start 2022, I planned out how we could get organized and set up our space for better production. As a result, we have gone through a big remodel here at the Roastarito.”
The initial goal of adding beer-production was to draw business all day long; coffee customers from morning to midday followed by those in search of beer from the afternoon through the evening. To further facilitate that, Romeo has reconfigured the Roastarito, moving brewing equipment out of the center of the room so that, even with considerable upgrades, it takes up only a fourth of the suite’s 1,400-square-foot footprint, leaving half that space for an extended 16-foot service bar with nine taps (up from six feet and six faucets, respectively) and increased patron seating.
“It’s been a game of three-dimensional chess,” says Romeo. “The joke around here is that everything must be on wheels because eventually we’ll figure out a better workflow or setup and move things again. If we can save space, we’ll move it.”
Brewing upgrades include the addition of two-barrel fermentation vessels that recently hired brewer Jay Pena (a homebrewer of 15 years making the jump to the pros) can double-batch into, including a pair of bright tanks that Romeo hopes to serve from soon. All power and water lines have been moved and a floor drain has been installed. Cold storage capabilities have also been increased despite the lack of room for a traditional walk-in cooler.
I think the spirit of being a nanobrewery is being accessible to your customers. Our customers are literally a part of the experience here, so for me, having a setup where nothing is hidden and everything is within reach, so to speak, is important. It’s that intimacy of the experience that really speaks to the nanobrewery experience.”
Dan Romeo, Owner, One Season Brewing / TRVLR Coffee Roasters
A single-canning machine has also been purchased so One Season can offer beer to-go. Early on, it was typical to find just two or even one beer at the tasting room, but the plan is to have at least five and as many as seven available at any given time moving forward. Another kegerator is being purchased to help with that.
What hasn’t changed is One Season’s proclivity to produce styles that are compatible with San Diego’s sunny weather and the active outdoor lifestyle it fosters. Those include crushable lagers, a corn-infused summer ale, low-IBU IPA, dark mild (a version of which is flavored with house coffee) and a low-calorie SMASH (single-hop and single-hop) beer dubbed Grantville Lite. Fruited hard seltzers and kombuchas have made their way into the lineup, as well.
Come the start of 2023, Romeo will relaunch the entire business under the same name: One Season Roasting & Brewing. The Roastarito proprietor says it will clear up any confusion about whether the beer and coffee operations are one in the same. Also, he’s received such a positive reception to the name, which references the fact there’s really only one season in perpetually summery San Diego, that he wants to lean into it.
Another thing he wants to embrace is local charities that make it easier for citizens and tourists to enjoy outdoor activities. As such, he plans to team with non-profit organizations that conduct beach, water and trail clean-ups.
“I want to give back to these organizations to help maintain the beauty that we all love,” says Romeo. “If the beaches get polluted, we will no longer have our One Season lifestyle. Who would want to go to the beach if it’s polluted? I want people to know when they support One Season they are supporting their own lifestyle and community, as well.”
Looking beyond his latest, sweeping round of renovations, Romeo says he would be enthused to open a second location, ideally in a beachside community to attract clientele who will appreciate One Season’s outdoor-focused thematic. That said, he’s open to metro areas, and has explored spaces in Mission Beach as well as North Park and downtown’s East Village. He’s also openly looking for investors who believe in the brand and its ethos, and would like to help the company grow, while upping its ability to make a difference in the city it calls home.
One Season Brewing is located at 5839 Mission Gorge Road, Unit D, in Grantville