When longtime homebrewing friends Tomas Bryant and Greg Distefano set out to build Oceanside Brewing, they were amazed by how many people from throughout its eponymous community offered to help them out.
“Friends and strangers alike really wanted to help, and we really needed it,” says Bryant. “OBC was started with zero outside investors and zero loans—truly an independent endeavor from the ground up. We built our first brewing system at OBC and completed the construction in the space by ourselves with help from friends. I distinctly remember going to Oceanside City Hall and personally working with the Planning Department every day for three months straight, while making revisions with my architect friend at night.”
OBC officially opened in the spring of 2014 and instantly became the “community space” it was envisioned as. Bryant says they knew from the get-go that, with as saturated as the San Diego market is when it comes to craft beer, they would need to be creative in providing reasons for customers to keep coming back to their 18-tap tasting room. Art and comedy shows, open-mic nights, charity fundraisers and similar events have been immensely helpful in that regard.
Of course, with large gatherings in enclosed areas out the window due to COVID-19, Bryant (and brewers across the county) has been forced to pivot. And he’s pivoted on his own. In February, shortly before the pandemic changed daily life for local business owners, Distefano exited OBC to start a family business, Distefano and Sons Plumbing, leaving Bryant as the sole owner and operator. With the current state of the world, that could be scary, but Bryant is excited and looking forward to going in a new direction and hopefully bolstering his company to survive the pandemic and thrive beyond it.
“The new ownership structure allows for focus. As anyone knows, with any partnership, no matter how well it’s going, occasionally there are going to be challenges and disagreements on direction,” says Bryant. “During this pandemic, it’s been extremely important for us at OBC to batten down the hatches and bring down any unneeded expenditures. Having one decision-maker now has made some of that a lot easier.”
A primary asset Bryant is taking advantage of is OBC’s large backyard-style patio. Coming in at 2,100 square feet, it has allowed for enough capacity to help maximize the success of the various on-site events listed above. In the age of coronavirus, it holds less people, but is ideal for social distancing while enjoying an outdoor-drinking experience. It also provides ample space for the local catering and mobile food vendors OBC is teaming with.
OBC is open Friday through Sunday for on-site consumption and Thursdays for to-go beer only. Bryant says he may add more open hours depending on how business goes and shifting regulations progress. But whereas the brewery’s tasting room has essentially been its sole source of revenue, that will not be the case moving forward. Like many breweries in the age of COVID-19, OBC will soon begin bottling its product for sale to-go and via retail outlets. It’s a solid step forward, but Bryant is also eager to take some steps back.
“This project would not be anything without the community we live in that loves beer and people just as much as we do,” says Bryant. “We are definitely looking forward to going back to a time when we can have live music, comedy shows and art shows that make the space that much better.”
OBC is open from 4 to 7 p.m. on Thursdays (to-go beer only), 4 to 9 p.m. on Fridays, 12 to 9 p.m. on Saturdays and 1 to 5 p.m. on Sundays.
Oceanside Brewing is located at 312 Via Del Norte in Oceanside