Portrait of a Brewer: Nick Corona, Five Suits 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…

Nick Corona

of Five Suits Brewing

What is your current title?

My title varies from one hour to the next. Head Brewer…CEO/President…Beertender…Maintenance…but the title I’m most proud of is “Fixer of Things that are Broken”.  

Where did you grow up?

I was born in East LA before moving to the rough and tumble streets of La Costa at the tender age of three. It wasn’t long before I was sucked into the street life, finding solace away from home with teenage friends at local spots like the Flower Hill Mall in Del Mar, Weigend Plaza’s AMC 8 Encinitas and the Carlsbad Mall. A large period of my incarceration saw me doing time at Santa Fe Christian School in Solana Beach. While my parents had me locked me there from first-to-eleventh grade, I was fortunate enough to be released for good behavior prior to my senior year, where I finished my high school tenure at San Dieguito. It wasn’t all that bad, though, as I am still friends and regularly communicate with many of my old Santa Fe cellmates. I’m actually even FB friends with Mr. Thornton, who was Santa Fe’s warden for a period of time. It wasn’t always an easy life, but it forged me into the man you see before you today.

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

Having an older sister afforded me opportunities at a younger age. The first beer I had was at a modest house party sans-adults with her, her boyfriend and some of their friends. After taking a few swigs from someone’s Olde English 800 forty, I was handed my very own Mickey’s Big Mouth Stubby, which I drank; not because I enjoyed the taste, but because I was ready to taste the forbidden fruit. All I can remember was that, while not particularly enjoyable, it did make me burp a lot. 

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

While I had sampled various quasi-craft beers, the first craft beer that truly (not the gross seltzer) knocked me off my feet was Avery’s Maharaja imperial IPA. I’ll never forget sitting in Churchill’s ordering this beer simply based on the cool looking Maharaja artwork. The beer arrived to me in a Belgian 13-ounce tulip glass. The second it hit my lips, it was transcendence. It was liquid gold. Each bitter sip was better than the last. The rich flavors that coated my tongue were indescribable. This wasn’t beer; at least not the beer that I had been drinking. I suddenly found myself diving deeper and deeper down the rabbit hole as I questioned, not only my very existence, but more importantly, how had I existed, prior to then, without craft beer.  

What led you to consider a career in brewing?

The instant I had my a-ha moment, I decided that I wanted to open a brewery. All I could think of was the fact that someone, somewhere in a brewery, made this beer. That beer made its way to my lips and changed my perception of beer forever. I wanted to give someone that experience. It was truly (again, not the gross seltzer) that instantaneous and that simple.

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

I’ve never handled rejection particularly well, so instead of applying somewhere with no experience, I opened my own brewery and hired myself on an internship.

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

Growing up, I learned a lot from GI Joe, He-Man and LeVar Burton. As for the brewing industry in particular, the list would be incredibly long and I would certainly leave someone out. I will say this: once I started meeting people who were constantly willing to guide me in the right direction, encourage me and share their trade secrets, I knew that I wanted to be a part of that. I reach out to industry friends for guidance and assistance on a regular basis, and I’m proud to be in a position to offer my guidance and support when it’s needed.

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

Stay humble and keep an open mind. Nothing stifles learning or advancement like a closed mind. Never get set in your ways and always be open to new ideas.

What ultimate career goal would you like to achieve?

I’d like to one day mentor a next-generation brewer. I’ve got a long way to go in my own career, but how incredibly fulfilling would it be to share everything you know with someone and watch them go on to become a success? 

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

While my hefeweizen has seen the most accolades and recognition, including being the beer that successfully turned my wife from a wine drinker to a beer drinker, our Planet Nectaron is my favorite beer hands down. I’m sure as time moves on, I’ll brew another beer that I’ll love even more, but for now, that’s the one.

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

Simply from a cleanup standpoint, our Cover Your Snout Stout was a PITA because of all the coconut that needed to be cleaned up. Twenty-five pounds of toasted coconut is not easy to pull out of a fermenter.

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

I’m super sprung on Nectaron right now and I can’t wait to get more from the 2021 crop year. That hop is so pungent and aromatic. It reminds me of back in my adolescence when I first smelled a fresh nug of Hog’s Breath. I no longer partake, but something so powerful never leaves the senses. As for a least favorite, I can’t really say. My feeling is that most hops have a use in the process in one way or another, so depending on the style being brewed, even a seemingly unpopular hop has its merits. 

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

I’ve always loved animals, so I think opening a non-profit animal rescue would be fun. Probably along the lines of Joe Exotic, but without all the illegal things. Well, without most of the illegal things. 

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?

Accounts payable/finance. This position is of the utmost importance, but never gets a mention. My mom handles our books and keeps us all up-to-date on licensing, applications, approvals, permits…you name it. Without her, I would have lost all my hair by now. My wife takes care of literally everything else, so she absolutely deserves a huge mention. Account deliveries, ingredient pickups, running errands at the drop of a dime. She does it all! Kandy is the engine that keeps Five Suits moving! 

What is your favorite beer style?

I’m such a hophead. IPAs have always been my go to, however, I have been thoroughly enjoying lagers as of late and a clean, crisp, full-flavored lager is a thing of beauty. 

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

I brewed strictly by the BJCP (Beer Judge Certification Program) style guidelines for years, but all of those styles were invented by brewers who were open to change. I think it’s important to remember that and, instead of slamming a style, try to find the good in them. For instance, hazy IPAs…while this style was initially rebuked by so many, I can tell you for a fact that it’s opened the door to a lot of new beer drinkers and that’s a good thing. So many people think they hate hops when they actually hate the bitterness. We have people come in regularly and tell us they hate hops, only to be given a sample of our Planet Nectaron and tell us that they love it. The closest I could come to wiping a style off the face of the Earth would be to suggest some of the concoctions not be called “beer”. If you’re adding so many flavors and adjuncts to something, that it no longer resembles a beer or reflects qualities of malt, yeast or hops, then it’s simply not beer. 

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

Shortly after my craft-beer epiphany in 2012, I attended a Stone Ruination release event in San Diego. Stone Brewing’s co-founder Greg Koch jumped up on stage and gave a rousing speech about corporate beer lying to us all these years about what beer is supposed to be. That stoked the fire in me that had already begun to burn. I had recently gone from drinking Miller Lite regularly, to scouring San Diego for bottles of Maharaja. While I had already made my mind up that I wanted to be a part of the craft-beer revolution, moments like those continued to reaffirm my dreams and my beliefs about how exciting and historic beer actually is. Around that same time, I was struck by the fact that Stone used to host “Meet the Brewer” nights to promote other, much smaller local breweries at their beautiful, then-new Escondido facility. I couldn’t understand why they would do that for other breweries, but I’ll never forget how that made me feel as a consumer. Now, here I am, in my first year as a fledgling new brewer, the recipient of similar lifelines. The list of those who have helped me is long, but the support I’ve received regularly from Belching Beaver and Lost Abbey makes me geek out pretty consistently. These are huge, successful brands that have nothing to gain by helping me, but each time they do, it seriously means the world. I hope that one day I’m in a position to return that favor and help the next level of brands behind me. 

What is your favorite San Diego County brewing company (yes, you have to choose one)?

I’m a hop head, so Burgeon’s ability to put out one consistently clean and delicious hop-forward beer after another is very impressive.

What is your favorite brewing company outside of San Diego?

Bierstadt Lagerhaus in Denver is pretty spectacular with their dedication to historic brewing techniques and beer styles. Beer is historic and their brewhouse and brew days reflect that history better than any other brewery I can think of. 

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

Saint Sixtus Abbey Brewery (Westvleteren), Cantillon Brewery and Weihenstephan Abbey

What are your favorite local beer events?

I’m embarrassed to say it, but I have never been a big beer event attender, locally. Attending the NHC (National Homebrewers Conference, AKA: Homebrew Con) and GABF (Great American Beer Festival) each year has been awesome, so I can’t wait for them to return. The 2015 San Diego NHC was an incredible experience and local, so that would be my choice.

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

The only place I could think of that would rival San Diego would be Hawaii. I also love nature, so Alaska would be interesting, but my wife would never have it. She hates the cold. 

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

This is a great question! My playlist began years ago with a Pandora search for Johnny Cash. It has since evolved into a mix of twangy country ballads, Italian mambos and polkas. It could be Dean Martin one song, then Hank Williams, Jr. the next. I love songs that tell a story. Jerry Reid, Marty Robbins, Bobby Bare and Ray Wylie Hubbard are all in the mix. That music all puts me into my zone while I’m brewing and, when you’re in your zone, the day just cruises by and that brewhouse is your instrument. 

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

Prepare, prepare, prepare! The more variables you can control through preparation, the easier it is to deal with the unexpected. With new recipes, I normally start preparations at least a week in advance by researching the style’s ins and outs, listening to podcasts, scouring the internet for tips and tricks, formulating the recipe, working out the water profile and making volume calculations. I try to work out all the kinks prior to the brew day, so that, in case something goes wrong, I can make the necessary adjustments on the fly. It’s a beautiful thing when the brew day goes off without a hitch, but there’s also something deeply satisfying in overcoming a brew-day challenge.

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

I cherish time with my daughter, so anything with her. We just went to our first Padres game since COVID and it was so special. I love being in nature, so hopefully we can go on a camping trip soon. 

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

Lately, it’s been a few places close to home if we have the time. Stopping in to Dos Desperados Brewery to say hi to friends, Pizza Port Bressi Ranch or Churchills if it’s late.

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

Our Pit BOS Hefeweizen paired with a juicy brat and sauerkraut. Drool!

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 start with appetizers: Bierstadt Slow Pour Pils paired with freshly caught bluefin tuna poke and toro sashimi at Sunday’s Beach Club in Bali. Then on to salad: Planet Nectaron IPA paired with a light citrus vinaigrette salad on a yacht cruise in Cabo. Then the main course: Westy 12 paired with a medium-rare, grilled tomahawk ribeye, grilled Brazilian lobster tail, steamed Alaskan king crab legs, steamed colossal pink shrimp and a bowl of drawn butter in a hot-air balloon ride over the Serengeti at sunset. Then on to dessert: a can of Modelo and a bowl of vanilla ice cream, stirred up until its soft and creamy on the moon overlooking Earth. I’d leave the empty can there for people to remember me by. I’d have every single person I love along for the ride; all of my family, all of my friends and the guy who stole our brewery sign and held onto it for seven weeks before telling me he took it, just so he would know that there are no hard feelings. 

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

I am Nick, son of Joe, father of Arianna, member of the Corona Clan, previously known among the land as The Marroquin’s. Before me and after me, there have been and there will be many, but for now, I am here and I am Nick. I am an imperfect man in an imperfect world. I find pleasure, satisfaction and purpose in surrounding myself with people who radiate positivity. My soul is fed when I make a person smile. My greatest strength and my greatest weakness is my own mind. My life purpose is to leave this Earth having brought more good than harm. I am no greater and no less than anyone. My light shines and my humility tempers me. Every day is a gift and an opportunity for greatness. I’ll close with two quotes we can all learn from: “Life is too important to be taken seriously,” from Oscar Wilde, and “Well, I’m the best there is, plain and simple. When I wake up in the morning, I piss excellence,” from Ricky Bobby.