Portrait of a Brewer: Kevin Barnes, Two Roots Brewing

There are hundreds of hard-working brewing professionals giving their all to help maintain the storied reputation San Diego’s brewing scene has earned over the past several decades. Some have risen to great fame among industry pros and craft-beer enthusiasts. Some ply their trade in obscurity (and are more than happy to do so). Some are Instagram famous, trendsetters with cult followings that would rival social-media influencers. And while they share plenty of similarities, each is their own unique person with their own likes, dislikes, methods, techniques, inspirations, interests and philosophies. The goal of San Diego Beer News‘ Portrait of a Brewer series is to not only introduce you to local brewers, but to have some fun delving into the aforementioned areas so you can get to know them a little better and appreciate them and their contributions to the county’s standout brewing culture. All that plus stellar portraits from brewery lifestyle photographer extraordinaire Matt Furman.

Today’s featured brewer is…

Kevin Barnes

of Two Roots Brewing

What is your current title? 

Senior Director of Innovation and Brewmaster

Where did you grow up? 

Modesto, California, in the Central Valley. 

What brought you to San Diego? 

The beer, of course!  I had been in San Diego for a little while doing non-profit work and knew I wanted a career as a brewer. I figured I was already in the right place and went to every single brewery in the county—there were 30 at the time—looking for an entry-level position. Eventually it worked out. 

What was the first beer and/or alcoholic beverage you ever had? 

Guinness Extra Stout. It changed my life immediately. 

What was your a-ha moment that turned you on to craft beer?

When I had that—OK, those three—Guinness Extra Stouts. I never knew beer could taste like delicious things such as coffee and chocolate. I started exploring more beers and never stopped. 

What led you to consider a career in brewing? 

Once I got the bug for learning everything I could about beer, I couldn’t think of anything else I would want to do for work. 

Where did you first apply for a brewing job and where did you get your first brewing/brewery position? 

I first applied at St. Stan’s Brewing in Modesto before moving back to San Diego full-time. I landed my first job at Green Flash up in Vista a year or so later. 

What breweries have you worked for over your career and in what roles? 

That’s it actually. At Green Flash I did everything from keg-washer/bottling-line case-stacker up to head brewer. Then, I had the opportunity to come and help start a non-alcoholic/cannabis beer company and we launched Two Roots. 

Who have been the individuals that have helped you the most to learn and advance in your career, and how?

Definitely the guys I worked for at Green Flash. Chuck Silva gave me a foot in the door and a shot. Brett Stampf taught me to run a brewhouse and cellar. Pat Korn was a huge encouragement to me over the years there. Erik Jensen saw potential in me and taught me how to run a production facility. I got to work with Pat and Shawn McIlhenny for a while there, too, and they were great about sharing their knowledge and experience. The UCSD Extension Brewing Certificate Program was huge for me as well. Being able to learn from the guys like Mitch Steele, Lee Chase, Yuseff Cherney, Nick Cain and Paul Segura was invaluable. Paul and also Doug Hasker from Gordon Biersch/Puesto Cerveceria have always been really supportive and helpful.

What singular piece of advice would you give to someone interested in becoming a professional brewer?  

Get educated in brewing. There is so much to learn, and while much of it can be done on the job, you have a huge head start by going to school first. If at all possible, study abroad. Traveling is a great education in itself, both for beer and life in general. 

What ultimate career goal would you like to achieve? 

I’ve always wanted to help create a new beer style. 

What is your favorite beer you’ve ever brewed, be it on a professional or amateur level?

It’s called Flying Bear. I had been working on a beer that combines characteristics of German pale lagered beer and American pale ales for years. I fine-tuned it here at Two Roots and we absolutely love it. We took a bronze for it at the San Diego International Beer Competition last year and we’ll be doing a non-alcoholic version of it in January 2022. 

What is your least-favorite beer you’ve ever brewed on any level? 

I did a dry-hopped hefeweizen when I first started at Two Roots—before we even had a name—that smelled and tasted like dirt. That was a bummer. 

What are your favorite and least-favorite hop varietals at present?

I’m always a sucker for Hallertau Mittelfrüh, and I’m loving Cashmere for fruity beers, and Comet for West Coast-style beers. Summit is my least favorite because sometimes it can have this great pineapple to it…but usually it’s just onion and garlic.

If you weren’t a brewer, what do you think you would do for a living? 

I’d love to do travel/beer-writing and tour-guiding. 

In your opinion, what non-brewing position is of great importance at a craft-beer company but often gets overlooked or less credit than those making the beer? 

Packaging. It is so hard to get beer into a package in great shape, whether it’s a keg, can or bottle. It requires a lot of dedication and expertise!

What is your favorite beer style? 

Can pale hoppy beer qualify as a style? That describes my favorite beers. But to narrow it down a tiny bit, I guess I’d say pilsner and IPA. 

If you could wipe one style of beer off the face of the Earth, what would it be? 

Triple IPA. You don’t need tons of alcohol for a massive and wonderful hop experience.

What single brewing company’s beers and/or ethos/style has been most influential on your style?

Sierra Nevada. My first hoppy beer was theirs, also my first IPA. I love their combination of experimentation and adherence to history and tradition. That describes my own style quite well. 

What is your favorite San Diego County brewing company? 

I’d have to say Societe. Great people making great beer, and they are our closest brewery neighbors!

What is your favorite brewing company outside of San Diego? 

Ayinger. I love lager beers and they have something special that somehow travels really well. 

What three breweries that you haven’t yet visited—local or elsewhere—are on your current must-see bucket list? 

I think I have to see Marstson’s Brewery with their Burton Union system, U Fleků in Prague, and one of the communal Zoigl brewhouses in Franconia. I am a big fan of traveling to experience niche beers particular to a place. 

What are your favorite local beer events?

I love the Guild Fest. I am very excited for it to come back, hopefully next year! It’s great seeing everyone in the industry from around the county and, of course, enjoy all the attendees and great beer. 

If you were to leave San Diego, where would be the next-best place you’d want to brew?

I would most want to brew in Germany somewhere. I would love to learn directly from those brewers over there and also be in close proximity to all the other great beer regions in Europe. 

Which musical genre or artists are on your brew-day soundtrack/playlist? 

Lots of outlaw country, both old and new: Waylon and Willie, Tyler Childers, Mike and the Moonpies. Mostly that kind of stuff. 

What motto rules the way you brew and approach brewing in a professional brewhouse? 

I’m big on the idea of constant improvement. I like to say even if you made the best beer in the history of beer, there’s still some way it could be better. So, we’re always trying to make things better. 

When you’re not at work, what do you like to do for fun? 

I enjoy hiking, cycling, jumping in lakes, rivers and the ocean, traveling and doing anything with my wife and daughter. 

Where do you like to drink off-the-clock? 

I like traveling and exploring, so any place new or with new beers. 

What is your favorite beer-and-food pairing of all time? 

Not the most exotic, but schweinhaxe (pork knuckle) and Edelstoff lager at the Augustiner Bierkeller in Munich. Two delicious things made better by having them together and in an awesome atmosphere. 

If you could somehow plan your last beer dinner before dying, what would you drink and eat, and who would you invite to join you? 

I would have liters of lager and tacos with my closest friends and family.

Who do you think you are (a purposely broad question)? 

I think I’m an explorer and a bit of a dreamer. I like to experience new things in life and in the world, and try new things in the brewery. I’m always imagining going to some place I’ve never been to experience the beer and culture that I’ve only read about for myself. And I’m always imagining how to recreate great beers I’ve had or read about, and how to blend elements from one or another to make something original and new and unique.