While it seemed even the most apprehensive San Diego County municipalities embraced the notion of providing home turf to local breweries during the boom years of the 2000-aughts and early 2010s, Encinitas proved a tougher nut for ale-and-lager entrepreneurs to crack. White the coastal city boasts an abundance of taprooms and eateries operated by local beer companies – five at present, with a Leucadia satellite from San Marcos-based Craft Coast Brewing scheduled to open later this year – it wasn’t until 2024 that Encinitas’ lone brewery, Fox Point Brewing, went online. Like the aforementioned satellites, that manufacturing operation has been embraced by the community, mellowing perceptions and making it easier for others looking to not just serve but produce beer within city limits to get their projects approved. As a result, Fox Point will soon have in-town craft contemporaries in the form of their community’s first-ever brewpub, Encinitas Brewing. That business received unanimous approval from the Encinitas Planning Commission last Thursday, and is headed by a group of hospitality and brewing-industry veterans that includes Encinitas restaurateur Brian McBride (Priority Public House) and Ryan Van Biene. The latter is the co-founder and Vice President of Development & Facilities for award-winning Austin, Texas-based Pinthouse Brewing (the largest brewpub chain in the nation by production volume) who has lived in Encinitas for over a decade. We caught up with Van Biene to find out more about the inspiration behind this project and what future patrons can expect when it opens later this year.
What ties do you have to San Diego, Encinitas and this project?
I came to San Diego for college over 30 years ago, and lived in and around the city until 2008 when my wife and I moved to Encinitas. Due to the sub-prime mess, we ended up moving to Austin so I could go to work for a tech company out there. Shortly after, I realized they were pretty far behind California and many other parts of the country when it came to craft beer. We started Pinthouse in 2012 and have been fortunate enough to have a lot of success over the years. In 2015, we moved back to Encinitas for my wife’s job. In late 2024, I was contacted to consult on the Encinitas Brewing project, and we started discussions about trying to break through the traditionally tough Encinitas policies regarding breweries. Eventually I was invited to be a full-fledged part of the business.
What made your project site an ideal location for the business?
The size, location and the fact there’s plenty of parking. We’re building in a former Islands restaurant off Leucadia Boulevard near The Forum Carlsbad and a Walmart Supercenter. The interior is roughly 5,500 square feet and we have about 1,500 square feet of patio seating. We plan to leave the kitchen largely as it is, but will be upgrading and remodeling just about everything else. That will include installing a 10-barrel brewhouse, adding a new patio on the southwest side of the building and doubling the size of the existing patio.
What is your main goal with Encinitas Brewing?
To give Encinitas its first true brewpub. We plan to really ingrain ourselves and our product in the community that we all live in. We want to create a gathering place that families, friends and beer-lovers can all feel comfortable in and look forward to coming back to time and time again. We can’t wait to be synonymous with the city and have residents take pride in their local brewpub. We are also very excited about being able to give back to this community. While we don’t have a specific philanthropic target yet, we will definitely be developing a plan to help make a positive impact in Encinitas.
How much beer do you expect to produce and what styles do you intend to focus on?
Our maximum annual production will be around 2,000 barrels. We will be constantly varied in what we brew, but will focus on styles that are the most popular. We will undoubtedly have a flagship IPA and some great lagers to complement it. I wouldn’t take anything off the table when it comes to style as we will have both the capability and desire to be nimble and make it fun.
What can patrons expect from the distilling side of the business?
We only plan to produce around 100 gallons of spirits annually. We will have a cocktail program that is not the star, but instead complimentary to our beer program. We’ll produce gin and vodka, which will be incorporated under the Encinitas Brewing name and sold exclusively on-site.
How will you balance time between Pinthouse and Encinitas Brewing?
I’ve been fortunate enough to be a part of building a brand that has become synonymous with Austin and respected nationally. I have the flexibility to give both projects the attention they will require without negatively affecting either. And just like with Pinthouse, Encinitas Brewing will be focused on quality above all else. Whether it’s the food, the beer, the customer experience, hospitality or anything else, everything needs to be executed at a high level.
Encinitas Brewing will be located at 1588 Leucadia Boulevard in Encinitas