Portrait of a Brewer: Dan Enjem, Pacific Beach AleHouse

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…

Dan Enjem

of Pacific Beach AleHouse

What is your current title? 

Head Brewer 

Where did you grow up? 

I was born and raised in San Diego. I was in the Navy for four years. The rest of the time I’ve lived here. 

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

One of my dad’s Budweisers. 

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

My brother used to buy beer for me and my friends when we lacked the proper IDs. They would get fruity drinks and my brother always bought me “microbrew” beers. I liked most of them. There were some that were not so good, but I also didn’t know shit about beer or styles then. 

What led you to consider a career in brewing? 

I was working in the outdoor industry and not really advancing. I homebrewed and breweries were starting to open up all over. I started thinking, “hey, I know how to brew, why not be a brewer?”

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

The first brewery I ever applied at was Alpine Beer Co, the one in Alpine. It was back when Cy Henley was a brewer there. I had heard Pat Mcilhenney was trying to expand, so I went to Alpine with some beers and talked with him. He gave me some good advice, but I never got a job with them. A few years went by and a work friend of mine that had homebrewed a handful of times got a job at Thorn Street Brewery. After about a month, I was hired to clean kegs. I worked there about two weeks before they offered me a full-time position and I became a brewer. 

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

I worked for Thorn for about two years doing everything. I was a bartender, delivery guy, sales guy and draft tech. At Ballast Point, I came on as one of the crew at Scripps Ranch, right as the Miramar brewery was coming online. The pace was fast to say the least. Three brews per shift, five days a week for almost three years. Once the Miramar facility was running and brewing most of the core beers, they changed our titles to specialty brewers. We would brew several different styles and I was able to influence recipes and processes. So I have always been a brewer in a professional manner. Writing recipes is what I like to do. Those are the roles I seek out. 

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

Aaron Justus of the soon to be East Village Brewing has been the single most influential person in my brewing career. We have a lot of the same interests, we share a similar ideology for how we like to brew, and he is immensely knowledgeable in brewing and weather forecasting. 

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

I hope you like to clean! 

What ultimate career goal would you like to achieve? 

I would like to earn the respect of brewers everywhere. 

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

It would be a homebrew. Anything brewed barefoot or in flipflops tastes better to me. 

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

Hazy IPA. All that work for little reward. 

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

Simcoe is my favorite; dank and tropical. It can stand alone. It plays well with others, too. Least favorite: anything that smells like cat piss and herbs. 

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

Something outside. 

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 hate cleaning kegs, so I would say the production guys that get paid the least but have one of the most important jobs in the brewery. 

What is your favorite beer style? 

IPA all day. 

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

Pastry anything. 

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

Sierra Nevada Brewing. Their commitment to people and the environment is something I strive for. They are also unwavering in their commitment to making great beer. 

What is your favorite San Diego County brewing company? 

Pizza Port. I know an IPA fan when I see one! 

What is your favorite brewing company outside of San Diego? 

Fremont Brewing in Seattle. They do wet-hop season right. 

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

I don’t really have a bucket list of breweries. I have worked in big and small breweries, and don’t feel a need to see any one. That being said, I would love to see them all. 

What are your favorite local beer events? 

Beers with friends while camping. There is no better beer event in the world. 

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

In the back of my campervan, because if I leave San Diego, I am going off grid. 

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

Roots, rock, reggae

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

Make the best beer possible. As a professional, there will always be people that talk shit about your product, your brand, your spot. As long as you know you are putting out your best effort, it is all you can do. 

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

Surf, hike, dirt bike and hang out outside. 

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

In the middle of the woods where I can truly be uncivilized. 

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

IPA and … 

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 would invite all my friends and family to an Asian, taco and barbecue feast. They can drink whatever they want, I will be having an IPA. 

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

I am just me trying to be me: imperfect, opinionated, and passionate.

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].