Portrait of a Brewer: Jacob Bauch, Puesto Cervecería

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…

Jacob Bauch
of Puesto Cervecería

What is your current title?  
Brewer (and unofficial taco taster)

Where did you grow up? 
I’m a second-generation San Diego native and grew up right here in La Mesa and El Cajon. “619” is literally in my Social Security number…wait, don’t publish that.

What brought you (back) to San Diego? 
Up until 12 years ago, I lived the majority of my adult life in the Bay Area. I went to college in Santa Cruz and then spent many years in Berkeley and San Francisco, where I met my wife. We had our first daughter up there and with another on the way we decided to move closer to my very large family here. 

What was the first beer and/or alcoholic beverage you ever had? 
My parents have pictures of my brother and I with Coors beer cans as babies. But in all honesty, my first actual alcoholic beverage was a Zima. The miracle of modern brewing!

What was your a-ha moment that turned you on to craft beer? 
I really despised the taste of the cheap macro beer of the young drinking set. I couldn’t understand how anyone could drink large quantities of it. Then a friend gave me a Newcastle. I was blown away. I thought, “This is beer? I actually love beer then.” From there it was other exotic brands like Samuel Smith, Guiness and Michelob Amber (which is still available on-tap at Boll Weevil on College Avenue). Then came my first Sierra Nevada Pale Ale and I was transformed.

What led you to consider a career in brewing? 
After moving back to San Diego in 2012 and seeing the explosion of craft beer, the desire to start homebrewing again took hold. I joined our local homebrewing club, QUAFF, and started seeing others going pro, following a dream. With the support of my amazing wife, I quit my job and jumped in headfirst. 

What was your first brewing/brewery position? 
I started my career in 2015 at The Homebrewer homebrew shop in North Park as a humble sales clerk bagging hops and helping other homebrewers. The shop had just opened its own adjacent brewery, Home Brewing Co. Two years into working in the shop, the brewer position unexpectedly opened up. I applied and they miraculously gave me my shot.

What breweries have you worked for over your career and in what roles? 
I jumped straight into a head brewer role at Home Brewing Co. in 2017 followed by a short stint at Pariah Brewing, then over here to Puesto in 2020.

Who have been the individuals that have helped you the most to learn and advance in your career, and how? 
I was fortunate to have a parade of amazing brewers come through the brewery during my time at Home Brewing Co., professionals and amateurs alike. I would call out owner George Thornton as one of the most impactful. Beyond the brewing expertise he has and the fact that he took a chance on me to run his brewery, he is an amazing teacher and mentor. It was while training for the Cicerone exam with him that I really developed my palate. In my opinion, there is no skill more indispensable than a trained palate. Next up would be my colleague Doug Hasker. His unwavering commitment to quality and process has impacted me greatly. I’m grateful to work alongside such a legend in the industry.

What singular piece of advice would you give to someone interested in becoming a professional brewer? 
I would say don’t get discouraged by “no”. It’s hard to get into this industry, but fortune rewards the brave. Get a toehold somewhere, show enthusiasm, ask questions, take the extra shifts, read all the books. Opportunities come up all the time. Develop your palate and be ready.

What ultimate career goal would you like to achieve? 
I’m pretty close already. It’s always been my goal to run a brewery on the smaller side of production working within a hospitality group. I’m pretty fortunate to have found a place here at Puesto. I’d like to stop washing kegs though. 

What is your favorite beer you’ve ever brewed, be it on a professional or amateur level? 
The one that truly stands out is the very first beer I ever brewed. My high school friend Chad convinced me we could buy homebrewing gear if we were 18. So we went down to Home Brew Mart in the winter of 1995 to give it a try. I kept expecting them to kick us out but, lo and behold, they sold us what we needed along with an ingredient kit for a Sierra Nevada Pale Ale clone. We were careful nerds and followed the directions diligently. After two weeks in the bottles I remember popping the cap and hearing the hiss of carbonation. We were dumbfounded that it worked. It tasted just like the real thing. I was hooked.

What is your least favorite beer you’ve ever brewed on any level? 
One of my first attempts at a barleywine. We decided to use brown sugar to get the ABV (alcohol-by-volume) up and pitched way too little yeast. It tasted like paint-thinner, but after many months of unsuccessfully attempting to age that out, I’m pretty sure we drank it anyway.

What are your favorite and least-favorite hop varietals at present? 
One of my favorites is a lesser-known varietal from the Huell institute in Hallertau called Grungeist. It’s a new-Old World hop that has many Noble characteristics fused with some new-school flavors. Hard to really pin down, but it works great in our Pilsner. My least favorite is a tie between Azacca and El Dorado, but I’ve never really been a fan of marmalade. (Burn!)

What are some of your favorite brewing ingredients that aren’t hops? 
I had the malt epiphany many years ago during a class given by the maltsters from Great Western. I realized that malthouses really do all the work and we just mix it up with water, strain it out and add yeast. The flavors and varieties that all come from the same simple seed are astounding. I’m fortunate to focus on malt-forward lagers now.

If you weren’t a brewer, what do you think you would do for a living? 
I was in hotels and hospitality before going into brewing, but my real second career wish would have been as a geologist. I really like rocks and plate tectonics. My family would say never take a drive cross-country with me unless you wanted every new rock formation pointed at and ogled over. (“Guys! Did you know that layer of rock is over one billion years old?!”)

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? 
The ownership team. I mean, it’s stressful out there right now. So many things to break and go wrong, so many obstacles and unknowns. They’re taking the risks and we’re along for the ride. 

What is your favorite beer style? 
Right now it’s Pilsner. But if I were drinking a great special bitter, it would be that one instead. Then finish with a West Coast IPA.

If you could wipe one style of beer off the face of the earth, what would it be? 
All beers deserve to live and be consumed in peace. But c’mon, fruited slushy sours? Can we at least agree it’s not beer?

What single brewing company’s beers and/or ethos/style has been most influential on your style? 
Bierstadt Lagerhaus has had a huge influence on my current beer worldview. Their singular focus on their specialty and processes – Old World technique lager brewing – is really refreshing and daring. Nothing but quality from that brewery. They do this and also operate a really fun space with great hospitality. 

What is your favorite San Diego County brewing company? 
It’s always tough to name a favorite. I like to put favorites into categories. Favorite all-around: Pizza Port. Favorite IPAs: North Park Beer Co. Favorite Old World: Deft Brewing. Favorite lagers: Seek Beer Co. Favorite innovative: TapRoom Beer Co. Favorite beer and tacos not my own: Craft Coast. Favorite Belgians: The Lost Abbey. Favorite old school: Karl Strauss.

What is your favorite brewing company outside of San Diego? 
New Glarus Brewing in Wisconsin. Summers in rural Wisconsin are truly idyllic and there is no better way to enjoy it than with a crisp New Glarus lager.

What three breweries that you haven’t yet visited—local or elsewhere—are on your current must-see bucket list? 
I randomly internet-found a brewery situated on a British dairy farm called Woodshedding Brewery in Wesctombe, UK. This place looks amazing. Beer and Cheddar are my favorites. Chimay because they also make cheese and they are monks. Lastly, Hill Farmstead. I guess there is a pattern here.

What are your favorite local beer events? 
I love Guildfest every year. It’s always a great time to see people from around the county and taste some of their finest. My absolute favorites though are the two lagerfests: Lager Day in the Park, which was started by North Park Beer Co., and the Low and Slow festival formerly put on by Bagby Beer Co. Fingers crossed Green Cheek carries on the tradition!

If you were to leave San Diego, where would be the next-best place you’d want to brew? 
Colorado is just killing it all around these days. 

Which musical genre or artists are on your brew-day soundtrack/playlist? 
I actually prefer brewing in silence these days. It’s a very meditative experience and I find it easier to hear what’s going on in the brewhouse. Actually it’s probable because my hearing is getting bad as I get older.

What motto rules the way you brew and approach brewing in a professional brewhouse? 
I like to think my motto is “flavor first”. Whatever ideas or processes I’ve experimented with in the past, if it didn’t taste good, it wasn’t worth it. Flavor first means not rushing things. I want to make beer that me and our customers are proud of, while trying not to get waylaid by too many new-fangled buzzwords or products.

What do you consider your greatest professional accomplishments? |
Early in my career, I had a tap takeover on the legendary Tiger! Tiger! Tavern back patio. I saw it as a place of legends and couldn’t believe my beers were on their board. More recently, I got to walk on-stage with the venerable Douglas Hasker at the Great American Beer Festival to receive a gold medal for our dark lager. Getting congratulated by so many beer luminaries on the way to and from the stage will always stand out in my memory.

What are you proud of having achieved in your personal life? 
I’m proud of being a dad. My wife, kids and I have two dogs and three cats, and we go on the greatest adventures together. As a young man, I never imagined I’d be a great dad, but I truly love it. 

When you’re not at work, what do you like to do for fun? 
My main recreational outlet is rock-climbing. Multi-pitch trad climbing is my happy place. I also help coach softball and announce swim meets in my spare time. Long walks around Lake Murray with my wife. Troubleshooting IT problems in our house is another pursuit I’m passionate about.

Where do you like to drink off-the-clock? 
My favorite spot is Blind Lady Ale House because of beer and pizza. My second favorite spot is Tribute Pizza because of cocktails and pizza. My third favorite spot is Pizza Port because they always have Pizza Port beer on draft.

What is your favorite beer-and-food pairing of all time? 
Beer and pizza. (You had to see that coming at this point.)

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 buy out a Lost Abbey beer dinner, then invite the original cast of Hamilton and blow my kids’ minds, the adventure photographer/filmmaker Jimmy Chin who my wife is a big fan of, plus Paul Rudd and Nate Bergatze because those guys are hilarious. And Nicole Kidman because she said “hi” to me on a movie set once. 

Who do you think you are (a purposely broad question)? 
I try to be a nice person. I try to be considerate of others and compassionate towards those having hard times, however, I can confidently say that I’m curious. I love learning new things, and visiting new places and culinary experiences almost more than anything. I’m a fixer and a problem-solver, but more than anything, I hope that I am a good husband and father.

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].