The Oceanside brewpub that was the original base of operations for Mason Ale Works (which moved out when its parent company closed the Urge Gastropub and Whiskey Bank that housed it in 2019) has been taken over by a new group of hospitality-industry entrepreneurs. After many months of working to make the spot their own, they are close to debuting their new concept, Municipal Taco. In addition to authentic Mexican cuisine, tequila and mezcal, the 7,000-plus-square-foot bar and restaurant will feature house-made beer from veteran SoCal brewer Chris Brown. In anticipation of Municipal’s fast-nearing arrival, we sat down with Brown to find out what he’s been up to with his inherited 10-barrel system and what visitors can expect from this new venue celebrating our region’s guilty pleasures.
What is Municipal Taco all about?
We aim to provide a distinctly Californian eating and drinking experience. This was all once part of Mexico, and whether you were raised here or moved here, chances are you’ve fallen in love with Mexican food, tequila, beer, etc., as much as we have. Here at Municipal, we may be able to introduce people to some things they might not have had a chance to fall in love with yet, mezcal, for instance. Or beer styles that may be unfamiliar to someone. Yet, all of it will be presented in an approachable way within an incredible space from the friendliest people.
Tell us about the road that led you to your current role?
I started out homebrewing in the early- to mid-aughts. After the 2008 recession decimated my finish carpentry business, I decided to indulge my passion a bit, trying to read and learn as much as possible. In early 2011, I signed on with Iron Fist Brewing, and shortly after went from assistant to shift lead brewer. In 2013, I moved to a head brewer position with Butcher’s Brewing. I did a brief stint with Rough Draft Brewing while simultaneously doing consulting work with Urban CM Group, which is now known as CLTVT. It was in early 2015 that I was introduced to the startup project Promethean Brewing, that would later be renamed Burning Beard Brewing, where I was asked to come on as head of brewery operations. There, I had not only the privilege to get creative with the brewing program, but also assist in the design of the equipment and layout of the brewing area, which was a real blast. In 2017, I moved into an ownership-brewing role with the fledgling Asylum Brewing in Anaheim. There, I got to meet and work alongside not only some amazing brewers, but also just some extraordinary people. While the Orange County craft-beer scene is vastly different from San Diego’s, the community is no less passionate. The commute, however, was soul-crushing. In late-2019, I was introduced to our amazing team at Municipal and was tasked to head up the brewing program for the concept. I sold my ownership stake in Asylum so I could work mere minutes from my home in Oceanside. The pandemic has had us all collectively holding our breath this past year, but I’m so excited to be brewing in my hometown, blocks from where I grew up.
What is your approach to brewing at Municipal Taco?
Our beer will tell a liquid story. The heritage of California and the cuisine we will serve are heavily influencing my approach. California was once the largest territory of Mexico. That heritage will be represented in our lines of lager beer. Mexican lagers all have rich history in German and Bavarian brewing tradition, so we will represent that history. Our Vienna lager is named for the Archduke of Austria who brought his brewers to Mexico, Benito Juarez kept the beer but got rid of Maximillian. Our helles lager, Las Tres Californias, recalls that Alta, Baja Norte and Baja Sur were the original Californinas. Alta California held vast parts of Arizona, Colorado and Wyoming, not to mention all of Nevada and Utah. Knowing where you are requires you acknowledge where you came from. We are also a San Diego brewery, and hoppy pale ales are our blood. Therefore, we will always have offerings that honor that heritage, as well. After that, experimenting and creating flavors built around our food is a must. That, we hope, will build the complete experience.
When do you plan on opening to the public, what will your hours be and what will you have on tap?
We’re shooting for mid-May and will be open Tuesday through Saturday. Our hours will be 4 to 11 p.m. on Fridays and Saturdays, and 4 to 10 p.m., Tuesday through Thursday. As of right now, we have Maximillian’s Folly Vienna lager, Las Tres Californias helles lager, Under the Stairs IPA and Welcome to South O’ double IPA, with Caguama Mexican lager con limon and Hill Street side-pull poured pilsner coming soon, and much more on the way.
Being a brewpub, do you have plans for beer-and-food pairings?
I am in constant communication with our Executive Chef, Edgar Chong, as far as pairings and we have a mountain of ideas for beer dinners, but it’s going to take some time. Our goal with this space is to provide a memorable culinary and imbibing experience while still being approachable and fun. We don’t take ourselves too seriously, however, our quality, our food, our beverages…we take those very seriously.
Municipal Taco is located at 2002 South Coast Highway in Oceanside