Portrait of a Brewer: Bret Stitzman, Mother Earth Brew Co.

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…

Bret Stitzman

of Mother Earth Brew Co.

What is your current title?

Head Brewer – Vista

Where did you grow up?

Mt. Penn, Pennsylvania

What brought you to San Diego?

Family. My Sister has lived out here for over 10 years and she just had a baby. I wanted to be a part of their lives.

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

I was given a Budweiser by my older cousins on the way home from a dirt track race.

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

When I started working for Dogfish Head Brewery in 2004 we used to get a lot of employee beers, and I remember having my first 60 Minute IPA and thinking, ‘my god this is what beer is supposed to taste like!’

What led you to consider a career in brewing?

I had already worked 10-plus years in the brewing industry, mainly doing warehouse and packaging jobs. I then started working more in the cellar and had much more exposure to the brewing side of things. I would constantly ask the brewer if he needed help with anything and, of course, the milling-in and mashing-out work was always available. Once I got my first chance on the brew skid it was all over. I knew right away that brewing was what I was born to do and I never looked back.

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

Dogfish Head was my first brewery job. I was hired as a forklift driver to load and unload trucks. My first brewing opportunity came in 2016 at Pale Fire Brew Co. in Harrisonburg, Virginia. I was hired to do all the cellar work and packaging but soon found myself on the brew skid as their full-time brewer.

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

Dogfish Head in Milton, Delaware – forklift driver promoted to warehouse manager; Iron Hill Brewery in Crozet, Virginia – packaging lead promoted to general manager; Three Notched Brewery in Charlottesville, Virginia – cellar lead and packaging lead; Pale Fire Brew Co. in Harrisonburg, Virginia – cellar lead promoted to lead brewer; Garage Brewing in Temecula, California – head brewer; Mother Earth Brew Co. – head brewer

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

Sam Calagione at Dogfish Head was the first one to show me the passion and love for this industry. He taught me that a bad day working in a brewery is still better than a good day anywhere else. Ben Trumbo at Pale Fire taught me how to brew. He gave me my first shot on the brew skid, and gave me the skills to really build my brewing career off of. Guy Bartmess at Garage gave me the opportunity to expand my brewing knowledge and really challenge me to come up with recipes on my own. He was a constant teacher of all things brewing. 

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

Get yourself any brewery job you can, work hard, be reliable and talk to the brewers. Most brewers want to teach the basics to anyone who shows interest and passion for the industry.

What ultimate career goal would you like to achieve?

I would love to work at a small brewpub along with a creative chef. Producing small batches of beer to complement their dishes and vice versa, and working closely with the local community to create a space that brings everyone together.

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

I brewed a pale ale that was around 5.5% ABV (alcohol-by-volume) using only Citra hops. I basically used a hopping method that most hazy IPAs use; very little up front and heavy on the backend. It was a light crisp Citra bomb with lots of aroma and almost no bitterness.

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

I brewed a strawberry cream hefeweizen. I’m really not a big fan of strawberries to begin with and the added cream flavoring that we used turned this beer into a sweet bomb! 

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

My favorite hops to use currently are Citra, Galaxy, Nelson Sauvin; pretty much anything tropical since that is what is trending right now. My least favorite hops to use are Mosaic, Cashmere; anything that comes off too grassy to me. It’s hard to come up with hops that I don’t like because I believe that almost all hops, if used correctly, have a place to shine. One of my favorite parts of being a brewer is finding those combinations of hops that really go together well.

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

Well my high-school guidance counselor had us take these tests that were supposed to tell us what we should do as a living and mine came up tug boat captain or bookmobile driver. Both of those careers sound fun.

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?

Hands down, packaging….bottling…canning…kegging. It doesn’t matter how good the wort I make is or how good of a fermentation we get or how sanitary our transfers are to the brite tanks. The packaging team is the last line of defense for producing great beer. I tell the guys all the time that none of us will be successful if our packaging team isn’t on the ball and executing properly. 

What is your favorite beer style?

Pale ale. There is nothing like a crisp clean pale ale with one or two hops that really shows off the ingredients and a brewer’s talent.

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

Milkshake IPA. I just don’t understand why anyone would want all that lactose in their beer? If I want a milkshake, I’ll go to Dairy Queen, thank you!

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

I have to say Dogfish Head. They taught me to always think outside the box and not to be afraid of trying something new, but being that I’m German, I tend to gravitate towards the breweries that do the classic German style beers.

What is your favorite San Diego County brewing company?

I’m a big fan of Bagby Beer Co. All their beers are solid and I really enjoy the atmosphere at their brewpub.

What is your favorite brewing company outside of San Diego?  

I like 3 Floyds Brewing in Indiana. I’m a big fan of how they incorporate art into their beers and names. They also produce amazing liquid to go with the art and overall ethos.

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

Weihenstephan Brewery in Weihenstephan, Germany; Sierra Nevada Brewing Co. in Chico, California; Three Floyds Brewing in Munster, Indiana

What are your favorite local beer events?

I really haven’t been to many since I moved out here, but I’m looking forward to them come summertime.

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

I’ve always wanted to work at a brewery or brewpub in my hometown. To be able to share my beers with all my family and friends would be awesome! 

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

I’m a huge Deadhead, so Jerry Garcia and the Grateful Dead are always my go to on brew day!

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

A bad day brewing is still better than a good day at any other job!

What do you enjoy doing when you are not brewing?

I enjoy a lazy day at the beach, RC car racing and spending time with my family

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

I’m a homebody. I spend most of my time at the brewery, so when I get a chance to be home I take full advantage of it. Plus, it’s the best service in town!

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

I’m a pretty simple man. Beer and pizza are a match made in heaven.

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?

A beautifully crafted German pilsner alongside a grilled steak and lobster tail, accompanied by my grandfather, father and son.

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

I think I’m a very lucky person who fortunately ran into the right people at the right time. I worked very hard every day and learned everything I possibly could. Show up, work hard and good things will happen!

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].