Portrait of a Brewer: Alex Stevens, Rip Current 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…

Alex Stevens

of Rip Current Brewing

What is your current title?

Head Brewer

Where did you grow up?

Michigan. The lower left of your right-hand palm. 

What brought you to San Diego?

Scraping ice off my windshield…never again! In the mid ‘90s I had some friends moving out here that invited me to come along. San Diego had a burgeoning biotech industry at the time, so I thought it would be a good place to start a career after college (and avoid the aforementioned ice). 

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

My parents let me try a peach-and-honey wine from our local winery when I was young. I don’t think I could stomach a fruit wine now, especially after Schitt’s Creek. 

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

Shortly after I moved out here, I landed a job at a local biotech company. They took me to Pizza Port Solana Beach for some pitchers of Sharkbite Red and Swami’s IPA, and I was blown away. I went back a lot. A LOT!

What led you to consider a career in brewing?

That first Biotech job had a bunch of homebrewers that got me into it. They stressed the science side. I am a DIY person so I loved that aspect, as well. As my biochemistry career went on, the small companies got swallowed up by multinationals and I realized I am not a person fit for corporate life. I had to be doing something more human, so I made the leap. I always have a science itch that needs scratching, and brewing helps to fulfill that.

Where did you first apply for a brewing job and what was your first brewery position?

Rip Current was opening its North Park location and I begged the manager, Chris Stawney, for a job. I started bartending and constantly badgered owner and Brewmaster Paul Sangster and Justin Stambaugh (the Head Brewer at the time), letting them know I was available to help at the brewery. I finally got in! I have a certain set of skills, as they say, from 10-plus years in biotech, and those are very helpful in a small brewery. I have done virtually everything that needs to be done at one time or another. And during the pandemic, I did them all at once! 

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

I met Paul at a bottle-share hosted by our friend Eric Worthington. Their unbridled enthusiasm for every style was infectious and really kicked my craft-beer learning phase into high gear. They got me to join the local QUAFF homebrewing club, which has an insane amount of knowledge. Paul and Justin really mentored me at the start of my career. Kelsey McNair from North Park Beer Co. has been answering my weird brewing questions since we were homebrewers, and still does. His meticulous approach to brewing was very influential in developing my process. The biggest shoutout goes to my partner of almost 20 years, Kris. She got me to shake off an unhappy work life and encouraged me to make the leap into doing something I love. I am extremely appreciative of the help I have gotten and am eternally grateful to them. 

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

Learn from every source available then be prepared to do a mud run every day for the rest of your life. 

What ultimate career goal would you like to achieve?  

I would be ecstatic to buy a round of my beer for a bunch of strangers in some far-off country. 

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

Our Belgian-style Take Off Tripel excites me every time I brew it. I am thrilled that our bar staff has built an audience where we can regularly make a classic style like that. 

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

A Märzen. It’s an insipid style already, and mine reveled in malty monotony. Don’t @ me.

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

Strata motivates me right now more than any other hop. Chinook needs to bow out. 

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

Probably make wine…in a cat and dog sanctuary. 

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?

The person that can be solid on a canning line all day should get carried out on the shoulders of a crowd like they just won the Super Bowl.  

What is your favorite beer style?

Belgian Lambic. I travel to other continents for that stuff! 

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

Smoked beer. Begone, vile thing! 

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

Russian River Brewing. Vinnie and Natalie Cilurzo are probably the nicest people in craft beer, and they make an effort to be a part of the local community. Vinnie has always been willing to share information and techniques to help people be better brewers. As the market rapidly shifts, they aren’t afraid to adapt, but they still put maximum effort into their legacy beers. 

What is your favorite San Diego County brewing company?

North Park Beer Co. Truly fantastic people, amazing beers and they’re always striving to be better. 

What is your favorite brewing company outside of San Diego?

Cantillon in Brussels. I can go there five days in a row. Trust me on that.  

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

Rodenbach in Belgium. Weihenstephen in Germany. Sierra Nevada has eluded me. Stupid pandemic screwing everything up!

What are your favorite local beer events?

Thinking of Toronado during Beer Week is making it dusty in here. 

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

Somewhere underserved…the Caribbean sounds nice! 

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

Doom metal. Sludge metal. Metal. And anything Mike Patton. 

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

Avoid the spice cabinet whenever possible.  

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

Watch videos of animals being weird. I love to cook and learn new cooking skills. Travel, of course; wine country, Belgium, Hawaii. Going to a new city and exploring the beer scene, tiki bars and art museums. Most of the time I just enjoy getting home and hanging out with Kris and the cats. 

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

Hard to get out the last few years so I am stoked when we can stop into O’Briens Pub, Societe Brewing, NPBC or our favorite tiki bar and see our friends. 

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

A cheese and charcuterie board with some lambic. Wondrous!

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?

What an awkward event. I’ll barbecue, make some mai tais, and open the kegerator taps. Elvis, Nandoor, Mr. T, Liz Lemon, Richard Simmons, Leslie Knope and Vonnegut will come over. They can bring a dish to pass. 

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

Wow, I don’t even know where I am half the time. I know I have a serious distaste for pants and high fives though. 

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].