Erik Fowler has witnessed a great deal from many different perspectives during his dozen years in the craft brewing industry. Over that span he tended taps for Ramona-based ChuckAlek Independent Brewers, was a taproom lead for Stone Brewing, headed the education program for local yeast producer White Labs and now serves as the Executive Director of the San Diego Brewers Guild (SDBG). It’s in the latter role that he’s had a close-up view of how that organization’s members run their breweries and the challenges they face. It’s been an enlightening experience that’s taught him a lot, and now he hopes to put those lessons to use as he and his wife, Shannon, work to open their own beer company, Good Pressure Brewing.
“I’ve had the unique opportunity to see this industry from multiple angles, and that perspective has given me a deep understanding of what it takes to build something meaningful and sustainable in this space,” says Erik. “I know it won’t be easy, but it’s always been my goal to open my own brewery, and I have an amazing support system. When the opportunity came along, it felt like the right time to bring everything I’ve learned together to create something special that we’re passionate about.”
That opportunity came in the form of a 3,500-square-foot former cidery with a built-in taproom and dual outdoor patios located on Mission Gorge Road in San Diego’s Allied Gardens neighborhood. Nestled between two other bedroom communities – San Carlos and Del Cerro – and seated at the base of Mission Trails Regional Park, it has the potential to draw customers who live nearby or travel to the area to hike Cowles Mountain.
“We’re aiming to create that go-to place, the one that feels like home no matter where life takes you,” says Erik. “We want to be known not just for top-quality beer, but also as the local spot that’s part of people’s everyday moments and big memories, from first dates to anniversaries, to sports team celebrations and community fundraisers. A place where the beer and vibes are amazing, where community is built and celebrated, and people leave feeling better than when they walked in. A place that’s just…fun!”
As for what this work-in-progress communal hub will look like, expect natural colors, greenery and light-filled spaces for gathering and kicking back. When it comes to beer, the forecast calls for an approachable, uncomplicated tap list visitors won’t have to decipher using Google or Siri. Flavor and drinkability will be key. And though Erik is a certified Cicerone (the beer-industry equivalent of a sommelier) with vast knowledge of beer styles and their specifications, he doesn’t plan to blindly adhere to tradition if it means creating something delicious. Whatever they turn out to be, Good Pressure’s beers will be available to-go in both crowlers and cans from day one.
While the Fowlers’ base of operations currently includes a cellar set up for fermentation of beer, wine and cider – three beverages Good Pressure will offer – they still need to select and install a brewhouse. That apparatus will be the charge of the business’ eventual brewer, which the Fowlers will be looking to hire. (Interested parties are welcomed to reach out to the Fowlers via email.) It’s a lot, but as the moniker of the couple’s passion project implies, they can take the weight they’ve willingly hoisted upon their shoulders.
The name is a nod to both brewing and life. In brewing, pressure is a critical part of the process that brings beer to life, and in life, pressure is simply part of the journey. Good pressure is the kind that pushes you to grow, to show up, to rise to the moment. It shapes who you are. Even when life is stressful or uncertain, there’s often something meaningful waiting on the other side. We want our brewery to reflect that spirit; a place that celebrates being present in everyday moments and finding joy in the process.”
Erik Fowler, Managing Partner, Good Pressure Brewing
The Fowlers will aim to produce around 750 barrels of beer in their first year of operation, with most of those ales and lagers being sold at their taproom or via hyper-local distribution to a short list of nearby bars and restaurants. Their goal is to get their local beer on tap in place of out-of-town producers. As for the future, the couple will consider themselves successful if they can build a quality reputation that spans throughout San Diego and the rest of Southern California. Satellite taprooms may factor into that. If the Fowlers go that route, they will work hard to ensure that the same neighborhood feel they’re working hard to bring to their home base will be at the heart of any spinoff venues.
Bringing things back to the present, when asked how his new venture will affect his involvement with the SDBG, Erik says he hopes to remain involved with the organization in any way possible.
“The Guild is an incredible and important resource that helps keep San Diego at the forefront of the craft beer industry, and I’m proud to be part of it alongside our dedicated Board and team of volunteers,” says Erik. “While launching Good Pressure will be a big focus, I remain committed to contributing to the Guild’s continued success and the strength of our local brewing community.”
The Fowlers hope to open Good Pressure sometime in late 2025.
Good Pressure Brewing will be located at 7559 Mission Gorge Road in Allied Gardens