Portrait of a Brewer: Cosimo Sorrentino, The Original 40 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…

Cosimo Sorrentino

of The Original 40 Brewing

What is your current title?

I’ve always gone by the title “brewer”. This means I do anything and everything needed to get the beer to the glass whether at the pub or an outside account. Currently, this includes operating the brewery from grain-ordering to brewing through stocking the bar and draft maintenance, while serving as a salesperson, delivery coordinator, handyperson and ambassador.

Where did you grow up?

I grew up in South Park back when it was known as Golden Hill all the way to Switzer Canyon,

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

Champagne at a wedding was my first drink but my first craft beers were the Avery high-ABV series (mostly Hog Heaven Barleywine) from Pacific Liquor back before I was 21 (purchased by a housemate). I don’t remember which one we tried first but we drank them all for a couple months mixed in with Arrogant Bastard Ale..

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

The bottle that led to me collecting, learning about and eventually brewing beer was a Consecration from Russian River Brewing. I drank it at Newport Pizza in OB and thought my buddy was crazy for paying $30 for a beer. There was such a unique combination of flavors and my mind started thinking of all the food-pairing possibilities.  I then realized that the most expensive bottle of beer I had ever had was cheaper than the cheapest bottle of wine I was selling as a server. I went out and bought bottles the next day at Olive Tree Marketplace. The “Tion” series from Russian River are still some of my favorite beers.

What led you to consider a career in brewing?

I was excited to find a career where I could combine my love of the culinary/service world and the type of people I wanted to be around. My restaurant jobs were all driven by wine sales and knowledge mixed with a bit of cocktails. I felt stuffy in that world as it was out of my economic comfort zone and ability for raw memorization.

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

I was offered the job as Brewer and Bar Manager at Monkey Paw Pub and Brewery in early-2013. I had never applied for a job at a brewery but had brought my homebrew to Hamilton’s Tavern many times for feedback from (owner) Scot Blair and the regulars there. When looking for a brewery for Monkey Paw, he called and asked to meet him at Small Bar. An hour later I was a brewer.

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

After starting at Monkey Paw as Brewer and Bar Manager we built and opened South Park Brewing in 2015. I stepped away as manager at Paw and brewed for both establishments until 2017. The summer of 2017 was spent planning Broaden and Build/Amass Brewing in Copenhagen, Denmark. I stayed there for another two years as the brewer at Brus, To Øl’s brewpub in the city. Now I am back on the old stomping grounds as Brewer at The Original 40 Brewing in North Park.

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

I would need to write an entire book to answer this question. Top of the list though are Doug Hasker (Puesto Cerveceria), Colby Chandler (formerly of Ballast Point Brewing) and Paul Segura (Karl Strauss Brewing). I have picked up brewing knowledge all over but these gentlemen (and many others) have helped me navigate the personal and mental-health side of the industry, which is much more difficult than making sugar water.

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

Be conscious of what you enjoy and what your strengths are so you can evolve into the type of brewer that makes you happy.

What ultimate career goal would you like to achieve?

I would like to have a micro-batch brewery attached to a small-plate kitchen where the menu offerings rotate as often as possible; a place to explore and introduce flavors without pretentiousness.

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

Simcoe is my go-to base-hop for most beers. I am also enjoying Strata at the moment but haven’t used it too much. The hop I have on contract from the previous administration that I haven’t been able to use enough of is Sabro. It’s not that I don’t like it, it just needs to be used in specific instances, which are few and far between.

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

In college I was a history major with a math minor. The plan was to be a high school teacher.

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?

Beertender. A bad pour, dirty glass and/or bad information or suggestions can ruin someone’s experience no matter how good the beer is. As the industry grows, the well educated beertenders are getting more spread out and harder to find.

What is your favorite beer style?

Negroni

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

IPA…not the beers but the style. It has lost most of its meaning and I think we should break it down like a monopoly.

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

Pizza Port

What is (or was) your favorite San Diego County brewing company?

Automatic Brewing

What is your favorite brewing company outside of San Diego?

Alvarado Street. They make great beer and have a fun time doing it.

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

Russian River Brewing in Windsor, Jester King Brewery and Mcilhenney Brewing

What are your favorite local beer events?

The opening and closing San Diego Beer Week fests along with Brewbies

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

I think Hawaii would be nice, or Northern Spain.

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

Mostly hip-hop but also classic rock and ska/punk.

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

It’s just beer.

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

Sleep. Also a bit of cooking, backpacking, disc golf, biking and spending time with my family.

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

Kindred, Turf Club or North Park Beer Co.

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

Swordfish in hazelnut milk paired with AleSmith Nautical Nut Brown prepared by Matt Orlando in 2017 at Ironside. Such a simple dish and beer, but they combined for a sum greater than the parts.

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

A conduit of beer knowledge