Portrait of a Brewer: Dan Ouellette, Fall 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…

Dan Ouellette

of Fall Brewing

What is your current title?

Head Brewer

Where did you grow up?

Nashua, New Hampshire, although I usually just say “40 minutes north of Boston” because no one really knows where Nashua is.

What brought you to San Diego?

When I turned 30, I decided if I didn’t do something adventurous then I would stay local. So I packed up my car with my dog, Gunner, and we drove cross-country. All I had was an interview lined up at Fall. No job and no place to live, but here I am.

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

First beer was probably a Bud Light stolen from my buddy’s dad. First time I got drunk was sharing a bottle of Bacardi Limon with, like, four other dudes, and drunkenly riding our BMX bikes around town.

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

I think it was the first time I had La Fin du Monde in college. There were so many new and exciting flavors outside of the staple Keystone Light that we drank by the gallon.

What led you to consider a career in brewing?

I started homebrewing on a whim when I was bored on a random Sunday. I went to the LHBS (local homebrew shop) and bought a kit. I was hooked from there and started looking for entry-level jobs at local breweries.

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

603 Brewery in Londonderry, New Hampshire. I got a foot in the door job as a sales rep. I moved from sales to keg washer and slowly worked my way up to being on the brew deck. For all intents and purposes, my title was most likely “grunt”.

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

603 Brewery and Fall Brewing are the only two professional brewing jobs I have had. I worked up to a Lead brewer position at 603. With Fall, I have been in every position from the guy who cleans out the employee fridge to most recently joining the management team as Head Brewer and Production Manager.

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

This is a tough question. There have been so many people that have helped me learn and develop as a brewer. My current team is always pushing me to be better and try different techniques. I have learned a lot from Doug Pomminville, Doug Hasker, Bill Batten, Lee Chase, Pat and Shawn Mcilhenney, and I can’t forget my predecessor, Greg Hoover. I mean the list could go on and on. There are so many talented brewers around us every day!

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

Work hard. There is very rarely a dull day in a brewery. Be ready to adapt on the fly! 

What ultimate career goal would you like to achieve?

I would love to be a pub brewer at my own place someday. Great pub food, rotating beers and having a blast everyday.

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

Professional: I was incredibly stoked on how Señor Mangose came out at Fall. From using fresh mangoes juiced by our friends at Señor Mango’s, tajin and chamoy, it truly tasted like a Chamango Smoothie. IYKYK. Amateur: Afternoon Delight, which was a 7% rye beer I brewed with fresh whole watermelon in the secondary.

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

That would be a homebrew I made from a random bag of hops I found in the back of my freezer. I attempted to brew a pale ale which subsequently smelled like cheese after fermentation.

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

My favorite would probably be Citra. Kind of a cop-out, but I love the versatility. Least favorite is 100% Sabro.

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

I’d probably still be bartending.

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?

Beertenders. They are your first line out there selling the product that we put so much love and attention into. They are the ones taking time to explain the beers to customers and portray everything done behind the scenes.

What is your favorite beer style?

If I have to pick one, IPA. Generic but it leaves the door open to all the sub-styles.

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

Rauchbier. I know there are some good ones out there, but I have had too many that taste like a straight-up ashtray.

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

Pizza Port. Those folks have been through it all and still thrive.

What is your favorite San Diego County brewing company?

I am a bit partial to Fall, however Pizza Port, Burgeon Beer Co., and Mchilhenny Brewing are all phenomenal people making phenomenal beer.

What is your favorite brewing company outside of San Diego?

I enjoy Bissel Brothers out of Portland, Maine. They have a fun environment and they always have some delicious libations available.

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

Cantillon for sure. Really, most blenderies and breweries in Belgium. I would love the opportunity to get to Germany and spend a month visiting every brewery I could find. I guess that’s more than three, but math is hard.

What are your favorite local beer events?

Collabapalooza

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

Somewhere in the Pacific Northwest…Oregon or Washington State. I honestly miss the mountains, rivers and lakes of the East Coast.

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

I’m a hip-hop head at my core. I listen to a lot of Grieves, Cunninlynguists, Mr. SOS and Tonedeff, but I also like variety. It is not uncommon to come in and find me blasting Sam Cooke or, as I write this response, 70’s funk radio is playing over the speakers.

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

Very few things can’t be fixed, salvaged or repurposed. Get creative.

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

Ride my bike, go to the zoo, hang out with my amazing girlfriend, Sabrina, and my dog.

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

My “local” would probably be Tower Bar. It’s right around the corner from my house and I don’t even have to order. I show up and there is a Miller High Life and a shot of Jameson waiting for me.

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

Dino chicken nuggets and a High Life. I’m a simple kind of guy.

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 think a potluck bottle-share with all my friends and family. Nothing fancy. Bring what you like to eat and a bottle. Celebrating life would be far more important to me at that point than what we were eating or drinking.

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

I’m just a guy who tries to keep his pet yeast happy with a steady diet of sugar.

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].