Portrait of a Brewer: Cody Morris, Embolden Beer Co.

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…

Cody Morris

of Embolden Beer Co. / New Motion Beverages

What is your current title? 

Director of Operations

Where did you grow up? 

I’ve been in San Diego most of my life

What brought you to San Diego? 

My dad was military, so I was dragged down here at a young age. Luckily my dad got orders here most of my life, so we didn’t really have to bounce around.

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

I remember stealing sips of Coronas at family barbecues when I was about 12 or so.

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

I traveled a lot in my 20’s. I went to Spain for a month with my buddy and every beer was essentially the same–a lighter lager that I was comfortable drinking. When I got back home, I lived by Small Bar, so I went to grab a beer with some buddies and it was so different than anything else I had just experienced. I was used to light beers and had a hard time finding something, so I just went for it and started trying a little bit of everything. It was eye-opening and awesome. I completely fell in love with trying any and every style.

What led you to consider a career in brewing? 

I was working for a non-profit and I was really bored of my office job. I don’t do well in idle. My mind was always wandering at work to try to find ways to work on my feet and with my hands. I was very into cooking, and when I started homebrewing it gave me a sense of being a chef without having to envision working every Friday and Saturday night. My wife pushed me into trying something new that I was stoked about, so I started looking at how to get my foot in the door.

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

I got hired by Dan Cady at Twisted Manzanita Ales out in Santee. I was mainly working overnights on the bottling line. It was an old Pepsi line from the 1950s and I hated every moment of it, but it taught me a ton about how to be resourceful. Eventually I didn’t have to work on the line anymore and got my hands dirty in the cellar. That’s when I really started to enjoy it.

What breweries have you worked for over your career and in what roles?

Twisted Manzanita as a cellarman and brewer, then Monkey Paw Pub and Brewery as a sales rep and events coordinator followed by a very brief stint as a sales rep for Barrel Harbor Brewing where I realized sales isn’t my calling. Then I went to Mission Brewery, where I worked as the Head Brewer and Operations Manager.

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

I’m really lucky to have had a few people help me in different ways. Dan Cady (now at TapRoom Beer Co.) gave me a chance at Twisted Manzanita and taught me a lot about the care of beer in the cellar and a lot about barrel-aging beer. John Egan (now at Coronado Brewing) taught me a ton about being a good leader and role model in the brewery, and not being afraid to try to fix things on your own before calling in a professional–you may get lucky and fix it yourself! Jeremy Castellano at Mission was a huge help for me. His attention to detail was second to none. He’s incredibly knowledgeable and taught me tons on the science behind the brewing and filtering processes. Andrew Kelly (our Head Brewer at Embolden) and Brian Kelly (his twin brother, who is now at Fall Brewing) were my homebrewing buddies when we were all getting into the industry. They read way more than me and taught me a ton about a variety of beer styles. We brewed so many random styles that I’ve come to enjoy. Lastly, Nick Marron from Harland Brewing has become a great friend and compatriot. We probably meet every other week or so for a beer or golf and bounce a lot of industry info off each other–packaging needs, brewery highlights and lowlights, etc.

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

Don’t be afraid to try anything. I’ve yet to experience a brewery that didn’t have their quirks and things going wrong. Just have the confidence to try to fix those things when things do go wrong. You may surprise yourself and learn a ton in the process.

What ultimate career goal would you like to achieve? 

I actually don’t have a ton that I haven’t already accomplished. I really wanted to open my own place when I got into the industry. I’m happy to have been able to do that with some friends here at Embolden. I would love to win a Great American Beer Festival or World Beer Cup gold medal.

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

I really am a sucker for rye IPAs and Nelson hops. Alpine Nelson was one of my favorite beers. When my first son, Ezra, was born, I brewed a rye IPA called “Ez-Rye-PA” at Mission that had a ton of Nelson in it. I loved drinking it and having the ability to brew a beer that honored his birth.

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

Brian Kelly and I homebrewed a mango chili IPA. We made our own chili extract by soaking an ungodly amount of chilis in vodka then spiking the keg at the end. We essentially made a hoppy hot sauce. It was so spicy and undrinkable. I hated it.

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

My favorite has always been Nelson, but I also really enjoy New Zealand Cascade and Czech Saaz. My least favorite would probably be Galaxy.

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

We bought our house about three years ago and we have done a ton of remodeling to it with the help of my father-in-law. I would probably try to find a way to work with my hands and build custom cabinets or furniture with him. It’s been a really fun learning process. Or I would like to own a bar. Very different paths…ha!

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?

For sure someone running a packaging line. They are the last line of defense and it’s really tough to make sure no DO (dissolved oxygen) gets introduced, especially on the smaller canning lines most breweries use.

What is your favorite beer style? 

Mexican lagers. I live in Ramona, so it gets very hot and these are very drinkable on hot days.

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

Personally, hefeweizens are my least-favorite style. I’m not sure I’d wipe it off the Earth, but I’ll be happy never drinking one again.

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

It’s really hard to choose one. Maybe Sierra Nevada Brewing because I like clean, easy-drinking beers.

What is your favorite San Diego County brewing company?

Probably Burgeon Beer Co. They make my favorite hoppy beers. Clever Kiwi is one of my favorites.

What is your favorite brewing company outside of San Diego? 

I’m a big fan of Firestone Walker beers.

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

Sierra Nevada, Russian River Brewing and I’m excited to check out Heritage Barbecue & Beer Co. in Oceanside.

What are your favorite local beer events?

The kickoff of San Diego Beer Week

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

Probably Vancouver, Canada

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

Glass Animals, Mac Miller, AFI, Katy Perry–we are all over the place.

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

Not just brewing, but life: Don’t ruin an apology with an excuse. I can completely accept that mistakes happen and I will never hold it against someone. It drives me nuts when people try to deflect it elsewhere. Let’s just fix the issue together and move on.

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

There are not enough hours in the day for the hobbies I have…ha! Spending time with my wife and two young boys is my priority but I love golfing, CrossFit, hiking, camping and just about anything else outdoors.

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

At home

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

So easy…fish tacos and Mexican lagers.

If you could somehow plan your last beer dinner before dying, what would you drink and eat?

Probably a 16-ounce ribeye, some roasted potatoes, Caesar salad and an American brown ale.

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

Someone that follows their passions. When something calls for me to try it, I jump in with both feet.

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].