Before they became veritable beer moguls, Tyson and Kristina Blake (pictured above, at left) were two kids just getting their feet wet in the ale-and-lager industry as staffers at Mission Valley brewpub, San Diego Brewing Co. (SDBC). It was in 2003, slinging beverages behind that business’ lengthy L-shaped bar and bussing countless pint glasses off emerald-green tabletops, that they fell in love, not only with each other but with craft beer. Over the past two decades those affections have not just endured but deepened.
Today, the husband-wife team have two sons and four businesses—O’Brien’s Pub, West Coast Smoke & Tap House, The Pub at Lake Cuyamaca and Kegseeker—thanks much in part to being at the right place at the right time so long ago. It was as if fate had something special in store for them, but that didn’t appear to be the case in the summer of 2021, when the Blakes had to reluctantly pass on an offer to be part of something they’d long dreamt of.
At that time, the couple were working with longtime business partner, Tom Nickel, to transform an out-of-date restaurant overlooking Lake Cuyamaca into a craft-centric bar, restaurant and bottle shop. That’s when they were presented with a chance to not only go home again but take ownership of their beloved SDBC. It was an imperfect time for what seemed like a perfect opportunity. While the Blakes wanted more than anything to pursue it, the painstaking Lake Cuyamaca project had them stretched beyond capacity, so they politely declined and did what they do best—got back to work pouring their hearts and souls into The Pub at Lake Cuyamaca.
Since the venue’s opening in 2022, the couple have kept their heads down, running kitchens, managing employees, coordinating events and other initiatives while jetting between their multiple, geographically removed venues. SDBC faded once again into nothing more than a fond memory until a pair of restaurateurs and longtime West Coast Smoke & Tap House customers brought it back into the here and now.
A few months ago, San Diego Chicken Pie Shop’s co-owners, Bob and Lisa Townsend, approached us, saying they had an opportunity to look at SDBC. We started chatting, swapping ideas and getting excited over all the things we could do with the business, and then boom…we came to an agreement to move forward with our partnership.”
Tyson Blake, Co-owner, San Diego Brewing Co.
Earlier today, the Blake-Townsend consortium signed on the dotted line so they can officially take SDBC over from founders Lee Doxtader and Scott Stamp. That duo opened the business in 1993. At that time, it was one of roughly a half-dozen brewing establishments in the county, all of which were brewpubs. SDBC (along with since-shuttered sister business, Callahan’s Pub) played a significant role in the early phases of San Diego’s craft-beer development, providing a centrally located locale for San Diegans—including droves of eventgoers at nearby Qualcomm Stadium—to discover, not only the brewpub’s house-made beers, but also ales and lagers from pioneering microbreweries that filled out the venue’s extensive tap list.
Over the years, as scores of new breweries emerged, each bringing fresh perspectives and dabbling—or specializing—in cutting-edge, experimental or otherwise modern beer styles, SDBC faded into the background. This was due mostly to the fact that, rather than refresh or evolve with the rest of the industry, the business mostly stayed the course, offering the same house beers and menu it had over its lifespan. That, paired with a lack of presence on social-media or among its local brewing contemporaries, resulted in SDBC sliding to the point that selling it to new owners eager to resuscitate it became an attractive option for its founders, who have stayed close with the Blakes and are happy to see what the future holds.
The Blakes and Townsends are chomping at the bit to get to work. For the former, it won’t be the first time they’ve conspired to take the brewpub to the next level. From 2003 to 2010 (Tyson started working at SDBC in 2001 and Kristina came aboard two years later), the pair started a multi-course beer-dinner program pairing various ales and lagers with specialty dishes, many of which were made using house beers. They were so successful that Tyson continued them after moving on to serve as General Manager at O’Brien’s in 2010. Over time, he has earned a stellar reputation through that location’s monthly dinners spotlighting different local breweries, as well as special beer-and-food events conducted with fellow chefs and breweries.
Beer dinners will eventually be instituted at SDBC, but there is a great deal of work to do before the team can focus on the wealth of new initiatives they have in store for patrons. The plan is for the Blakes and Townsends to get the keys to the brewpub on November 1, then concentrate on operating it through a busy stretch comprising football season, the holidays and the NCAA basketball tournament. Following that, they plan to shut down temporarily to work on making the space their own.
“The bar, restaurant and bathrooms will be getting a much-needed facelift. Expect an updated look with uplifting lighting and interior design celebrating all things San Diego,” says Tyson. “We see the brewpub’s beer offerings getting revitalized with new house beers sharing space with tried-and-true SDBC classics, plus collaborations created with other breweries and cans for sale to-go. We see the liquor license being greater utilized with cocktails on draft and the debut of the newly trademarked San Diego Hard Seltzer Co. We see a more attractive food menu and lots more. The sky’s the limit.”
Other longer-term plans include adjusting the layout of the dining room and adding a patio. The latter will be accessible via the dining room’s rollup doors and require conversion of roughly half-a-dozen parking spaces.
SDBC’s reimagined menu is a work in-progress, but the Blakes want to have plenty of family-friendly options as well as fare befitting a great date night. “To-die-for” pizzas will be part of that equation along with thoughtfully crafted shareables and handhelds.
On the beer side, Head Brewer Matt Navarre will work to bring house offerings more in line with current consumer tastes, focusing on hop-forward IPAs and crushable lagers, while also incorporating new, cutting-edge brewing ingredients. The amount of beer produced on SDBC’s 10-barrel brewhouse is expected to increase, and a separate space will be secured for off-site grain and keg storage as well as an eventual canning line.
The Blakes will be able to devote their time and energy to the brewing operation, kitchen, menu and events thanks to the Townsends and their experience running one of San Diego’s longest-running restaurants. Since taking over the 85-year-old stalwart in 2016, Lisa—a sales-and-marketing professional who worked for Fortune 500 companies prior to switching gears to help out the family business—has been responsible for every aspect of day-to-day operations. This includes not only keeping the eatery afloat during the pandemic but adjusting its business model to accommodate increased take-out business, something that’s worked out extremely well and endured beyond COVID-19.
This project is about taking a local gem and making it better. That’s what we did with the Chicken Pie Shop. It was suffering greatly when we took it over and being run by people who didn’t have skin in the game…and you could tell. When you have a place that’s run by people who have something on the line, you can tell that, too.”
Lisa Townsend, Co-owner, San Diego Brewing Co.
Years ago, she and Bob lived in Mission Valley’s La Mirage condominium complex. It was less than a mile from SDBC and they happily frequented the venue, making the chance to breathe new life into it just as special for the Townsends as the Blakes.
“It feels like we’re coming back and picking things up right where we left off,” says Kristina. “Back then, we had great ideas for things we wanted to do like beer dinners and other events, but we weren’t in control. Now we are in charge and I’m excited to tell SDBC’s regulars that we’re taking over. I’m excited to host SDSU watch parties. I’m excited to offer some of the cocktails we used to sling. I’m excited to make out with my husband in the cold box.”
Personal connections to a special place don’t get much more personal or special than that.
San Diego Brewing Co. is located at 10450 Friars Road in Mission Valley