Portrait of a Brewer: Austin Pinder, Bay City Brewing

There are hundreds of talented brewing professionals giving their all to help maintain the San Diego beer industry’s storied reputation. While these industrious practitioners share numerous similarities, each is their own unique person with individual likes, dislikes, methodologies, techniques, inspirations, interests and philosophies. The goal of San Diego Beer News’ Portrait of a Brewer series is to not only introduce readers to local brewers, but dig in to help them gain a deeper appreciation for the people making their beer and how they have contributed to the county’s standout craft-brewing culture.

Today’s featured brewer is…

Austin Pinder
of Bay City Brewing

What is your current title?
Head Brewer

Where did you grow up?
I was born here in San Diego and I’ve been fortunate enough to stick around here my whole life. I grew up in the sleepy little North County community of Fallbrook. When I was a teenager our family moved to Carlsbad, and I’ve bounced around Oceanside, Carlsbad and Encinitas ever since.

What was the first beer and/or alcoholic beverage you ever had?
When I was a kid, my dad drank Sierra Nevada Pale Ale, so we always had that at our house. I remember trying it at some point and being completely disgusted. I thought it was so bitter, herbal and unappealing. My soda-loving palette just couldn’t handle it. Now that beer seems tame compared to most hoppy beers, but it still has a place in my heart – a little piece of nostalgia.

What was your a-ha moment that turned you on to craft beer?
I had a gradual transition into craft beer, not really a light-bulb moment. Back in the day I was strictly a PBR drinker, mostly because that’s all I could afford. If my buddies and I had a few extra bucks, we would spring for some better beer like Arrogant Bastard Ale, Anchor Steam or Samuel Smith. I couldn’t afford to be fully committed yet, but I was definitely craft-curious. At some point my friends moved into a house that was just a couple doors down from Pizza Port Carlsbad and it became our hangout spot. We shared many pitchers of beer there over the years, and during that time I slowly started to realize how much I appreciated a deliciously crafted beer. That being said, I still like a good PBR every now and then.

What led you to consider a career in brewing?
I actually never considered a career in brewing until I actually had a career in craft brewing. I had dabbled in homebrewing here and there, but my job was based in the construction industry. During one of the recession times, my work started to dry up and I was looking for something to do part-time until things picked up again. I ended up taking an entry level position at a brewery that I thought would be temporary, but I immediately fell in love with the whole process and I was hooked. That was 15 years ago, so I guess I’ve turned it into a career. Working in a brewery still feels like a hobby sometimes, and I think that’s what’s great about it.

What was your first brewing/brewery position?
My very first brewery job was at the now defunct Firehouse Brewing in Mission Valley. I was a packing guy, floor sweeper, tasting room server and I don’t even remember what else. I think my official title was “brewery team member”.

What breweries have you worked for over your career and in what roles?
After starting at Firehouse, I took a job at Karl Strauss working on the packaging line. I moved to the brewing side after about a year or so, then did pretty much all levels of brewing over the next five or six years. In 2019, I took over as Head Brewer here at Bay City, and I’ve been here ever since.

Who have been the individuals that have helped you the most to learn and advance in your career, and how?
I’ve had so many helpful people along the way, it’s impossible to choose just a few individuals. I have been in this industry for so long, and there are lots of  people that shaped my career, whether they know it or not. To be honest, I’ve probably learned the most from my peers, co-workers I’ve worked alongside and fellow brewers I’ve collaborated with from other breweries. I try to soak up as much information as possible and the best way to do that is just chatting beer with the people who are on the brew deck daily. So if you’re reading this and you’ve ever shared a beer with me and talked shop, then thanks. Let’s do it again soon.

What singular piece of advice would you give to someone interested in becoming a professional brewer?
Don’t be afraid or too proud to ask for help. No one in this industry knows everything and we’re always learning new things. Your best sources of information, inspiration and knowledge are your fellow brewers, so don’t try to go it alone. That’s maybe three pieces of advice, but it’s basically the same principle.

What ultimate career goal would you like to achieve?
Ultimately, my goal would be to keep craft beer alive and well. It’s definitely a strange time in the industry with a lot of apprehension about what the future looks like for beer and breweries. So just keeping people excited about beer, offering great experiences and continuing to make fans that will support our industry is my main goal.

What is your favorite beer you’ve ever brewed, be it on a professional or amateur level?
Gnarlsbad Triple IPA, which was brewed at Karl Strauss Carlsbad. This was the first beer I brewed when I took over the brewing duties there, and it was a very exciting time for me professionally. I was finally given the chance to brew right in my own backyard, and I was able to do what I love and pass my beer right across the bar to my friends, family and neighbors. The beer was awesome, but I chose this as my favorite based on all the good vibes I was feeling at the time.

What is your least-favorite beer you’ve ever brewed on any level?
Me and my buddy tried to brew a pumpkin beer back in the homebrew days. It was a total disaster. We stuck the mash, scorched the wort in the kettle and I think we ended up dumping the whole thing. Then we tried to drown our struggles with beer, so all we were left with after a long brew day was a raging headache. I’d love to say it was a learning experience, but nope, it was all bad.

What are your favorite and least-favorite hop varietals at present?
My favorite isn’t a specific varietal but the new hop products on the market – extracts, oils, etc. I’m excited about all the development they are doing to find new ways to infuse hop flavors into beer. I think these are going to continue to push hoppy beers to another level. My least favorite continues to be Centennial. I know it’s a classic, but I always get crazy onion, garlic and earthy flavors from it.

What are some of your favorite brewing ingredients that aren’t hops?
Just one – coconut. I love any beer with coconut, and it might have moved from a place of love to an obsession at this point. I can’t find a support group, though. Is this a cry for help? No, I can stop anytime I want. I don’t have a problem, you have a problem!

If you weren’t a brewer, what do you think you would do for a living?
I would probably be doing something art- or design-based. I went to art school to learn graphic design, and my friends and I actually started a clothing label that we ran for a few years. We had many good times in those years and created some amazing memories that I still cherish.

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 think taproom staff deserve a lot of credit for what they do. They really curate the experience for people who visit your brewery and they have a huge impact on creating fans and connecting your brand with new people. People value experiences so much, so even if the beer is incredible, a bad experience will make them write off your brand completely.

What is your favorite beer style?
I feel like this changes for me constantly, but right now I’m on Pilsners. It’s no secret that they are the true measuring stick for a brewery. Even though ours is our best-selling beer, it’s always our goal to improve, so just trying to pick up on what I like about other Pilsners and how we can tweak ours to be even better. I think I’m supposed to call it “market research”, but really it’s just an excuse to crush some beers.

If you could wipe one style of beer off the face of the earth, what would it be?
Sorry to say, but it’s my old pal dubbel. I could not drink another one of you for the rest of my life, and I’d be just fine. It’s always been that way for me. I’ve had some highly decorated versions over the years – just to see if I still dislike them – and I have confirmed that me and dubbel just don’t vibe.

What single brewing company’s beers and/or ethos/style has been most influential on your style?
New Belgium Brewing was a big influence on me early in my brewing career. Not necessarily because of the beer, but because of the brewery and the people. I was able to visit their brewery as a newbie brewer, and it was an awesome experience to meet some of their crew, see how excited they were to share their knowledge and experience, and how welcoming everyone was. It was a beer dork’s dream; kind of like visiting Willy Wonka’s brewery…if such a thing existed.

What is your favorite San Diego County brewing company?
Pizza Port has been my favorite for a long time. It’s kind of nostalgic for me and I still love the vibe at the brewpubs. It also doesn’t hurt that the beer is excellent.

What is your favorite brewing company outside of San Diego?
Tofino Brewing on Vancouver Island in British Columbia. It’s in an amazing location in a funky surf town on the rugged and beautiful northwest coastline; an awesome brewery in an even better spot.

What three breweries that you haven’t yet visited—local or elsewhere—are on your current must-see bucket list?
WarPigs Brewpub in Copenhagen, Omnipollo in Stockholm and Brasserie Cantillon in Belgium. These are my top three, but the actual list of breweries I’d like to visit is incredibly long.

What are your favorite local beer events?
Beer Garden at The Lodge at Torrey Pines and Collabapalooza are probably my two favorites. I don’t think either of those are active anymore, but they were fun while they lasted.

If you were to leave San Diego, where would be the next-best place you’d want to brew?|
Kauai, Hawaii for sure. My older brother lives there, and It’s one of the only places I could seriously see myself living outside of San Diego. If I were brewing anywhere else, that’s where I would be.

Which musical genre or artists are on your brew-day soundtrack/playlist?
Wow, where do I begin? I could write an entire article on this question alone. It’s actually better if I just keep it simple and say what I don’t like: country music from 1980 to present, Dave Matthews Band, Cake. All that music should be deleted from existence or intentionally lost at sea. Pretty much any other music I can get down with on some level… just nothing from the list above.

What motto rules the way you brew and approach brewing in a professional brewhouse?
A.B.C. – “Always Be Cleanin’”

What do you consider your greatest professional accomplishments?
I’m probably the most proud of being able to run a successful brewery in the most competitive local beer market in the world. When I take a big-picture view of where Bay City is right now, where the industry is heading and how we fit into the landscape of brewing in San Diego, it’s a very satisfying feeling.

What are you proud of having achieved in your personal life?
Don’t know if it’s an accomplishment, but I’m proud to be able to live in a place I love and spend time with people I love. Basically, I’m just happy to be here.

When you’re not at work, what do you like to do for fun?
Anything outdoors – surfing, camping, running with my dog Buster, eating tasty foods and drinking delicious beverages with good friends.

Where do you like to drink off-the-clock?
I’m mostly going wherever I can walk  or ride a bike to, so in my ‘hood that means (in no particular order): The Lost Abbey Confessional, Culture Brewing, The Shanty, Best Pizza and a few others in the Cardiff / Encinitas zone.

What is your favorite beer-and-food pairing of all time?
Chips and salsa from El Nopalito Market and a crisp Pilsner. That’s solid gold right there.

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 plan a big BBQ on the beach somewhere, invite all my friends and family, then spend the evening rotating between surf sessions and crushing beers on the beach. Nothing fancy for food or drinks, just whatever’s easy. Of course, I’d be enjoying some Pilsners and chips and salsa from El Nopalito. That would suit me just fine for a last meal.

Who do you think you are (a purposely broad question)?
I’m going to leave this question up to science, so according to the Myers-Briggs personality test I am an ISFP: “An adventurer: They tend to have an open mind, approaching life, new experiences and people with grounded warmth. Their ability to stay in the moment helps them uncover exciting potentials. For these types, life itself is a canvas for self-expression. From what they wear to how they spend their free time, they act in ways that vividly reflect who they are as unique individuals.” So yeah, I guess that’s me.

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].