Portrait of a Brewer: John Peacock, North Park Beer Co.

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…

John Peacock
of North Park Beer Co.

What is your current title?
Assistant Brewer

Where did you grow up?
I grew up in Clairemont, here in beautiful San Diego.

What was the first beer and/or alcoholic beverage you ever had?
Hmm, to be completely honest, I am unsure. My best guess would be a Coors Light.

What was your a-ha moment that turned you on to craft beer?
I really admired the diversity between styles. I also admired the community within the industry. It seemed like a very fun scene to get into.

What led you to consider a career in brewing?
The science behind everything, from chemistry within the brewing process, to biology within the yeast, to the physics of pouring beer.

What was your first brewing/brewery position?
I am a day-one employee here at NPBC. I started as a bar back when we first opened our doors.

What breweries have you worked for over your career and in what roles?
I have only worked for NPBC.

Who have been the individuals that have helped you the most to learn and advance in your career, and how?
Hands down, Kelsey McNair and Tyson Dennis. They both took me under their wing and have taught me the majority of everything I know when it comes to brewing. George Thornton (from The Homebrewer and Home Brewing Co.) was also a great influence when I first stepped foot into the industry. Jake Nunes was my original manager here at NPBC when we first opened. He has also been an amazing influence both inside and outside of the industry, from hospitality and knowledge of beer to just being a good human. I would also like to think my father (Michael Peacock of TapCraft) has been the biggest influence in my career. He used to bring me along to jobs when he first got into the craft-beer industry. I wasn’t even of legal age yet, but there I was learning the difference between long-draw and direct-draw draft systems to disassembling and reassembling multiple styles of faucets and couplers.

What singular piece of advice would you give to someone interested in becoming a professional brewer?
Get ready to try and fail. Get ready to be wrong and learn from it. And when you finally get it right, own it. And then get ready to try and fail again.

What ultimate career goal would you like to achieve?
This is a great question I’m still trying to answer myself. There are so many avenues outside of brewing but still within the industry that I am interested in. Currently, I am researching going back to school to finish my degree, either in chemistry or biology.

What is your favorite beer you’ve ever brewed, be it on a professional or amateur level?
So far, I’ve been having a lot of fun brewing West Coast IPAs. It is one of my favorite styles, and I’m always satisfied with the finished product.

What is your least-favorite beer you’ve ever brewed on any level?
I think brewing sour bases has been a little bit more on the complex and tedious side. There are a lot of factors that go into dosing beer with adjuncts, and I’m always a little weary of the finished product. More so than if it meets our standards or not.

What are your favorite and least-favorite hop varietals at present?
Currently, my favorite hops are Nectaron and Strata. My least favorite hop is a little more specific in terms of being showcased by itself. I’m not very big on Mosaic single-hop beers. They tend to be a little too grassy for my liking. Now, when Mosaic is mingling with other hops, say in a West Coast IPA, then it’s game on! 

What are some of your favorite brewing ingredients that aren’t hops?
This is a funny answer. When I first started working at NPBC, I hated coconut. I wouldn’t touch it with a ten foot pole. Over the years on the brewing side, I’ve slowly fallen in love with it. 

If you weren’t a brewer, what do you think you would do for a living?
Something related to science, whether chemistry or engineering. Or a trade of some sort, maybe electrician or plumber.

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?
Draft maintenance technician or a delivery driver. These two positions are of great importance to the industry. Whether it’s making sure the beer gets to its destination in a safe and appropriate manner, to making sure the beer is dispensed and served properly.

What is your favorite beer style?
It’s a toss up between West Coast IPA and Mexican lager.

If you could wipe one style of beer off the face of the earth, what would it be?
Non-alcoholic beer. Period.

What single brewing company’s beers and/or ethos/style has been most influential on your style?
Never settling for less. Set the bar (standards) high and keep jumping until you reach it. Consistency is key. Stay on your toes and keep your head on a swivel. 

What is your favorite San Diego County brewing company?
Pizza Port Ocean Beach

What is your favorite brewing company outside of San Diego?
Green Cheek Beer Co.

What three breweries that you haven’t yet visited—local or elsewhere—are on your current must-see bucket list?
Fidens Brewing, Brujos Brewing and 3 Floyds Brewing.

What are your favorite local beer events?
I’ve always been a fan of Blind Lady Ale House’s tap takeovers and specials.

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

Which musical genre or artists are on your brew-day soundtrack/playlist?
WESTSIDE GUNN. BOOM BOOM BOOM 

What motto rules the way you brew and approach brewing in a professional brewhouse?
Start the job, finish the job. We’re all in this thing together. Bake bread to break bread. Time to make the donuts. This is the Way.

What do you consider your greatest professional accomplishments?
Definitely winning some medals and awards at the competitions we enter. It’s also a very satisfying feeling knowing people love our beer. We put a lot of blood, sweat and tears into our work, so it’s very rewarding when someone tells you they love(d) a certain beer we make.

What are you proud of having achieved in your personal life?
I’m proud to have made it this far. I’m very fortunate and blessed to have such a loving family, partner, and friends who hold me accountable and continue to push me to chase and achieve my dreams. I’m proud of myself for continuing to challenge myself and remaining eager to learn. I think one of the best things in life is that there is never a true finish line. We can all strive to be smarter and better people if we choose to put ourselves to the test.

When you’re not at work, what do you like to do for fun?
Playing paintball and mountain biking!

Where do you like to drink off-the-clock?
Plain and simple: home! 

What is your favorite beer-and-food pairing of all time?
A west coast IPA and a smash burger or Speedway Stout with some delicious Gouda cheese?

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’d have to go with fish tacos, a quesadilla platter with sour cream and guacamole, and a nice refreshing Mexican lager. I would invite my familia and my best friends. 

Who do you think you are (a purposely broad question)?
I am my father’s son.

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].