Portrait of a Brewer: Ramiro Salas, Ketch Brewing & Cerveza California

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…

Ramiro Salas
of Ketch Brewing & Cerveza California

What is your current title? 
I am Brewhouse Manager for Ketch Brewing. I also own Cerveza California, a beverage brand that operates a catering company specializing in draft beer. And I recently opened a retail beer, wine and coffee bar back in my native Imperial Valley called Station West. 

Where did you grow up?
I grew up in Mexicali, and later my parents moved to the US and settled in the neighboring city of Calexico. It’s not too far from San Diego. You just head east, go up and over the mountain and into the desert. 

What brought you to San Diego? 
In 2016 I began my first business venture when a couple friends and I began Calexico-s first-ever brewery. We had begun homebrewing, and thought that we may have a shot at making a career and business out of it. At the time, there were no breweries at all in Imperial Valley, and we thought we could fill that niche. Naive and not knowing what we were doing, the partnership soon turned south and I left that business in late 2018. Before leaving the brewery, I had also recently left my corporate banking job to dive fully into the beer world. I worked for Bank of America for six years and was on the trajectory to continue to climb that world’s ladder. The unsuccessful project left me at a crossroads. Should I go back into the banking world or try an entirely new career path? I decided to enroll in the UCSD Brewing Certification program and move to San Diego to continue to pursue a career in the industry. I wasn’t going to let my experience derail me from going all in once again and what better place to try than San Diego, where some of the best beer in the world was being brewed.

What was the first beer and/or alcoholic beverage you ever had? 
A Tecate that was given to me by my grandpa when I was probably around seven years old. I hated it, but I think that was the first one. My first actual drinking wrongfully came during New Year’s when I was hanging out with my cousin in Mexicali. We managed to buy a couple bottles of Boone’s and some vodka. I was 13 and she was 12, I think.

What was your a-ha moment that turned you on to craft beer? 
For sure the several San Diego trips I would take with friends to different bars and breweries. There were a ton of varieties and different brands. We had nothing like that back home and I was fascinated. There was a whole scene in craft beer. The vibe you’d get when you walked into a beer bar like Toronado just drew me in. I knew I wanted to be part of that world somehow.

What led you to consider a career in brewing? 
First, I loved to drink beer. I worked numerous jobs prior to brewing and in most of them I found myself staring at the clock, waiting for the workday to be done. When we were homebrewing, even though I’d spent most of the day cleaning and ended up exhausted, it never felt like work. After high school, I enrolled in business administration in community college. I always had a bit of a hunch about becoming an entrepreneur and wanted to learn more about it. As a banker, I frequently talked to clients who were business owners, trying to learn their stories and what encouraged them to take that route. The fact that they were not tied down to a place or a fixed schedule motivated me to begin looking for my own path. When we began homebrewing, it all clicked. I saw the true potential of making a business out of a passion. There was slowly but surely a growing demand for noncommercial beer, and we took a shot at getting a piece of that market. It’s funny how life can go full circle. Now, 10 years later and with a lot more experience, I am giving brick-and-mortar a second shot with this new beer and wine bar back in the Imperial Valley. Ironically enough, I’m going into business once more with one of my old partners; one of the original guys that I began the brewery with. His name is Josue Valadez, and he had a similar journey to mine. He also left that project, and after exiting the partnership he also moved to San Diego, worked for several breweries and then moved back to Mexicali to start his own brewery called Pintito Cerveza Artesanal. They are cranking out solid beers. Josue and I are reteaming to bring to the Imperial Valley what we’ve learned over the past decade. Let’s see how we do this time around! The bar is in downtown Imperial. If anyone is out in the desert, make sure you stop by to check us out. 

What was your first brewing/brewery position? 
It was at Calexico Brewing. My main responsibilities were administrative and financial with a little bit of brewing, cellaring, etc. I would work all day at Bank of America, and once I was done with my shift I would then drive down to the brewery to work behind the bar. 

What breweries have you worked for over your career and in what roles? 
Since coming to San Diego in 2019, I’ve solely worked for Ketch Brewing. Director of Operations Sam Billheimer brought me aboard shortly after he started the project. I’ve washed kegs, cellared, brewed and now am Brewhouse Manager. We are a skeleton crew at Ketch and have had our fair share of employee turnover. It’s part of the industry, so people often wear multiple hats. 

Who have been the individuals that have helped you the most to learn and advance in your career, and how?  
I can give you a couple pages of material with this one. As far as the brewing industry is concerned, I don’t think I’ve ever said this to him, but I consider Dr. Sam Billheimer to be my mentor. From day one, he never hesitated to share what he knew and his experience with me. Plus, the guy is fuckin’ passionate about what he does and a hard-worker. I’ve always respected that. Also, there are several people within the Brigantine organization that I have learned tremendously from, and it starts at the top with their owners. Seriously, Mike and Matt Morton, and the guys are something else. This company is made up of incredible, hardworking, humble, smart and fearless individuals. I’ve seen this company go through adversity after adversity. I mean legit adversities that would fold other companies. But time and time again, they roll up their sleeves and tackle the adversity head on. Fearless. They are great examples to follow. There’s a quote I love by the late great Jim Rohn that says, “The major question to ask on the job is not, ‘What am I getting paid here?’ The major question to ask on the job is, ‘What am I becoming here?’” I can say I’ve become a better man by being around these types of individuals. Aside from people in my current work role, there have been several individuals who have taught me valuable lessons in attitude, work ethic and family values that I will never forget and who I will always be grateful for. My parents are at the top of that list. I also enjoy listening to recordings of great individuals, although I have never met them and many of them have long passed. People like Kobe Bryant, Muhammad Ali, Jim Rohn, etc.

What singular piece of advice would you give to someone interested in becoming a professional brewer?
If you really want to do it, go all in. People always say it’s a labor of love, and that’s true, but as with any other industry, doors of opportunity will come to those who continuously knock. But you must really want it and be passionate about it. This is an incredible industry and the camaraderie found within brewers and industry folk is something not found in many other industries. At least not in any that I’ve been part of. 

What ultimate career goal would you like to achieve? 
I’ve set my goals for years now to be the backbone of my family. I want to help my dad retire. I want to say to him, “Don’t worry ese, I got you.” I want to get my mom her house on the mountains she has forever dreamed of. I married an incredible woman five years ago and I want to be able to treat her to all the good things life has to offer because she deserves that and more. I understand that brewing is a labor of love, but I chose this life and I’m happy I did. Beer and brewing led me to the best part of my life: meeting my wife. I know that to achieve my goals I will have to think outside the box and create other avenues for myself. 

What is your favorite beer you’ve ever brewed, be it on a professional or amateur level? 
I have to say brewing the Brig Blonde that won gold at the Great American Beer Festival (GABF) last year. For a few years there I thought we’d never get one. We would always seem to come close but fall short. 

What is your least-favorite beer you’ve ever brewed on any level? 
There were a couple of homebrews back in the day that could have been part of an off-flavor taste-test kit! 

What are your favorite and least-favorite hop varietals at present? 
Riwaka has been a great one recently. My least favorite is probably Sabro.

What are some of your favorite brewing ingredients that aren’t hops? 
Yeast is always fun to learn about. It’s ever-evolving and there is always something new to learn about. 

If you weren’t a brewer, what do you think you would do for a living? 
I would have probably gone into some sort of law enforcement position or tried for a government job. My BA is in public administration, so something along those lines. That’s what everyone does back in my hometown, mainly because you don’t really need an education to get your foot in the door, but also because there aren’t any other jobs out there. 

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? 
I think the accountants behind the scenes who oversee making sure the brewery is operating in a profitable way. Beer and brewing are great and all, but at the end of the day it is still a business and they need to ensure that the numbers are what they should be. Otherwise, jobs are lost and sometimes great companies must close.

What is your favorite beer style? 
Lagers. That’s what I grew up on and that’s what I still drink. 

If you could wipe one style of beer off the face of the earth, what would it be? 
The whole milkshake craze was short lived, but I’m glad that’s gone. 

What single brewing company’s beers and/or ethos/style has been most influential on your style? 
This is a bit of a different answer, but I love the brands Modelo, Pacifico and Tecate. All the big Mexican beer brands. Now more than ever, I study their style, overall brands, marketing tactics, etc. Again, even though I am deep into this craft-beer scene, I still enjoy a well made Indio or Tecate.

What is your favorite San Diego County brewing company? 
I gotta say Ketch, man, c’mon! Aside from that, Blind Lady Ale House. Not so much a production brewery but I love that place. There are other places across town. Fall Brewing is another one. My wife and I had our first date there. OB Brewery has always been a go-to for me also. You can’t beat having a beer on their rooftop while taking in some sun and watching the ocean.

What is your favorite brewing company outside of San Diego? 
I haven’t been there in a while, but Cerveza Fauna from Mexicali. They were one of the first companies in Baja to really brew world class beers. 

What three breweries that you haven’t yet visited—local or elsewhere—are on your current must-see bucket list? 
1. Grupo Modelo’s brewery in Zacatecas, 2. Guinness in Dublin, 3. Cerveza Hercules in Queretaro

What are your favorite local beer events? 
Ensenada Beer Fest is always a great time. Locally, the festivals put on by the San Diego Brewers Guild that a lot of industry people show up to are always fun. 

If you were to leave San Diego, where would be the next-best place you’d want to brew? 
I think I’d like to brew somewhere in Mexico. Mexico City would be cool, or some city by the ocean. I went to Tulum a few years ago and thought it was awesome how Tulum Brewing only brewed one brand, their flagship lager. To live in the jungle of Mexico’s Yucatan Peninsula would be incredible.

Which musical genre or artists are on your brew-day soundtrack/playlist? 
Currently it’s been a mix of a couple Spotify radio stations: Ariel Camacho Radio, Los Cafres Radio, Jungle Radio and Gustavo Cerati Radio.

What motto rules the way you brew and approach brewing in a professional brewhouse? 
Stay sharp and focused. Also, I’ve always been fond of the Japanese philosophy kaizen. It means “continuous improvement”, and I strive for that in the brewhouse and in everything else I do. 

What do you consider your greatest professional accomplishments? 
Starting the first brewery in my hometown of Calexico is something I’m very proud of. Even though it did not pan out how I intended, it makes me very proud I tried it from a young age. And striking GABF gold was great. 

What are you proud of having achieved in your personal life? 
Not conforming and always living my life the way I have wanted to. Regardless of what people said, I’ve always shot for and done what I want to do. 

When you’re not at work, what do you like to do for fun? 
Family and friend’s, man. I love to be outside and get some sun. 

Where do you like to drink off-the-clock? 
My house. I got beer at home and all my stuff is there! Also, Blind Lady Ale House, and when I’m back in Mexicali I love to hit up El Sume. It’s probably one of the best beer bars out there where you will find a variety of craft brews from the area.

What is your favorite beer-and-food pairing of all time? 
Tacos y Una Lager Compa! Never fails. 

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’d probably drink beer first and then move on to whiskey and eat a ribeye steak. Or you know what, I’m also a sucker for good pasta. Carbonara is my favorite and I’d pair that with a good bottle of wine.

Who do you think you are (a purposely broad question)?
I think I’m a guy who is bringing a little bit of good vibes to the world. Hakuna Matata, Timon-and-Pumba-style, you know. No worries for the rest of your days. I’m a hard-worker, good friend and loving family man. That’s all I got. Salud compas!  

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].