Portrait of a Brewer: Josh Stratton, Ketch Brewing
Meet a veteran brewer who has learned a lot from advice given to him over the years and would one day like to open his own local pub
There are hundreds of talented brewing professionals giving their all to help maintain the San Diego beer industry’s storied reputation. While these industrious practitioners share numerous similarities, each is their own unique person with individual likes, dislikes, methodologies, techniques, inspirations, interests and philosophies. The goal of San Diego Beer News’ Portrait of a Brewer series is to not only introduce readers to local brewers, but dig in to help them gain a deeper appreciation for the people making their beer and how they have contributed to the county’s standout craft-brewing culture.
Today’s featured brewer is…
Josh Stratton
of Ketch Brewing
What is your current title?
Brewer
Where did you grow up?
I’m a native Escondidian.
What was the first beer and/or alcoholic beverage you ever had?
A Heineken Keg can that was cute, but turned out skunky.
What was your a-ha moment that turned you on to craft beer?
My “eureka!” moment came having a Sticky Hands IPA at Block 15 back in college. It was a pioneer of the West Coast style people have come to love around here.
What led you to consider a career in brewing?
Drinking beer at Oregon State University, I learned people were going to school for brewing, and thought that sounded better than teaching History.
What was your first brewing/brewery position?
I began as a keg washer at Green Flash Brewing’s Miramar HQ in 2015.
What breweries have you worked for over your career?
Green Flash, Karl Strauss Brewing, White Labs Brewing, Eppig Brewing and, now, Ketch!
Who have been the individuals that have helped you the most to learn and advance in your career, and how?
I appreciate all of my colleagues and bosses throughout this industry who have helped steer me, but Chris Sullivan (who is currently at Embolden Beer Co.) helped me most at Karl when I needed it.
What singular piece of advice would you give to someone interested in becoming a professional brewer?
There is no secret to being a great brewer. Take pride in nailing your numbers from brew day to the final product.
What ultimate career goal would you like to achieve?
It would be to own a proper pub, much like Churchill’s and the other many great beer bars this city has and has had.
What is your favorite beer you’ve ever brewed, be it on a professional or amateur level?
The Russian River / Karl Strauss collab, where I got to meet the legendary Vinny Cilurzo.
What is your least-favorite beer you’ve ever brewed on any level?
Hazy IPA when the mash gets stuck.
What are your favorite and least-favorite hop varietals at present?
Favorite: Strata; Least Favorite: Sabro (hold the coconut)
What are some of your favorite brewing ingredients that aren’t hops?
Coffee or hibiscus
If you weren’t a brewer, what do you think you would do for a living?
History professor
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 line teams at big breweries are the backbone to their good beer.
What is your favorite beer style?
Schwarzbier!
If you could wipe one style of beer off the face of the earth, what would it be?
None. Different strokes for different folks.
What single brewing company’s beers and/or ethos/style has been most influential on your style?
Sierra Nevada Brewing or Russian River Brewing
What is your favorite San Diego County brewing company?
Other than Ketch? Green Cheek Beer Co. in Oceanside.
What is your favorite brewing company outside of San Diego?
Block 15 Brewing in Corvallis, Oregon
What three breweries that you haven’t yet visited—local or elsewhere—are on your current must-see bucket list?
Pilsner Urquell, Sierra Nevada Brewing in Asheville and Good Pressure Brewing
What are your favorite local beer events?
Collabapalooza by Karl was unique, and I think it needs a revival.
If you were to leave San Diego, where would be the next-best place you’d want to brew?
The Pacific Northwest!
Which musical genre or artists are on your brew-day soundtrack/playlist?
I’m all over the place, but Vulfpeck is frequent.
What motto rules the way you brew and approach brewing in a professional brewhouse?
“Without pressure, you cannot have flow” – Former Karl Maintenance
What do you consider your greatest professional accomplishments?
Winning gold for our Brig Blonde at last year’s Great American Beer Festival.
What are you proud of having achieved in your personal life?
Surviving personal trauma, getting married and starting a family this year, and finally getting a college degree.
When you’re not at work, what do you like to do for fun?
Be with my wife and my great dane, and play guitar.
What is your favorite beer-and-food pairing of all time?
Steak and beer
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?
Surf-and-turf tacos with Celebration Ale from Sierra Nevada, and one of my parents.
Who do you think you are (a purposely broad question)?
Someone who lives to be compassionate, and enjoys good company over a pint.
If you’re a brewer at a San Diego brewing company and would like to be featured in our Portrait of a Brewer series, drop us a line at [email protected].