Praising the Bar: Burning Beard Brewing

At El Cajon’s Burning Beard Brewing, the brethren and sistren behind the bar march to a unique drumbeat blaring from the speakers of their tasting room’s vintage jukebox. Engaging, outspoken (as one needs to be with when that jukebox is turned to 11) and even admittedly out-there at times, this alt-punk crew has each others’ backs and strives to have those of its customers, as well. Take a moment to get to know this quartet of delinquent-loving mavericks in our latest installment of Praising the Bar.

Dylan Brown
Tasting Room Manager

Where did you grow up?
Alpine, on the outskirts of San Diego

When and how did you get into craft beer?
We all pretty much started with the same beer…whatever we could steal from our parents’ fridge. I was lucky enough that my dad liked Sierra Nevada Brewing, and even took me on a brewery tour there when I was a kid. My real “a-ha” moment was (ironically) tasting Green Flash West Coast IPA when I was freshly 21, a few years before starting my career in San Diego beer. It definitely baptized my taste buds in the bitter bite of hops.

What other beer employers and positions are on your résumé?
I worked officially for the famous (now infamous, thanks for ruining it Green Flash) Alpine Beer Co. for about eight years. I started a bit before that time, helping label bottles or whatever else needed to be done in exchange for beer and friendship. Eventually, that parlayed into an actual paying job working in the OG tasting room, along with bussing, serving and running food at both the original and Tavern Road pub locations, being a brand ambassador in the shadow of Bobby Mathews and eventually co-managing the at-the-time freshly remodeled Alpine Boulevard tasting room. You can still catch me clinking glasses with the Mcilhenney family at that location on a weekly basis.

What do you love most about your job?
Honestly…everything. The customers: I really do enjoy playing therapist when needed, getting to know the regulars and club members along with their families, and becoming part of each others’ lives, even if only for a few hours a week. The freedom: I have a seven-year-old daughter, and I know that I will never have to choose between her and my job. I’ll never miss a recital or birthday because of a meaningless corporate meeting or because I can’t get a shift covered. Having such a great team that really supports one another and all of our unique endeavors is rare, even in this industry. The vibe of the San Diego beer industry, in general: Everyone wants to see everyone succeed. Whether it’s sharing ingredients, advice or just good times, I’ve never seen an industry that is so inclusive and supportive of their “competition”.

Truth time, what is the part of your job that you like the least?
Paperwork and scheduling. But this is about front-of-house, so this one is kind of a double edged sword for me: I hate having to 86 people. In a perfect world, people would leave their pretentiousness, political views and righteousness at the door…but this isn’t a perfect world. I’ve spent a lot of time over the last six years “curating the clientele” to create a safe space for all in East County, and to push back against the unfortunate stigma our area has earned.

What accomplishments are you most proud of from your time in the craft-beer industry?
Still being part of it! One of the most difficult parts of this industry is finding longevity and staying relevant. It takes a lot of self-awareness to not fall into the “party” aspect of this job and drink yourself into early retirement. I’m also pretty proud of our Distinguished Delinquents Club. My dream for the club when Katie Sibley (see below) and I started reimagining it was to be “The Elks Lodge of beer clubs”, and I think, as a team, we have really succeeded in building that community. It’s not about the special mug or access to specialty beers as much as it is about building a group of 100 people that genuinely enjoy spending time together. Whether it’s a mac-and-cheese cook-off, an after-hours punk show or supporting the community with charity work, we really have become a tight-knit family.

What do you love most about the company you work for?
I love how different we all are as human beings, how supportive we all are of each other and that Burning Beard gives us a unique platform. Wanna go see a show? No worries, someone will surely cover your shift…unless it’s a really good show, then we will just close for a team outing…ha! Had a rough day and need a hug? We got that, too. Hungry but you forgot your lunch? You can have half my sandwich!

What is your favorite beer that your brewery produces?
Circle Of Hops (San Diego pale ale) is my favorite year-round beer; low ABV (alcohol-by-volume) but plenty of hop flavor. I also love our collaboration beers with the San Diego Natural History Museum and Reuben H. Fleet Science Center, because who gets to collab with a museum?!

What are some of your favorite San Diego craft beers, in general?
It’s no secret that Shawn Mcilhenney makes some of my favorite beers on the planet. I’m also a sucker for The Coachman from Societe Brewing. It’s truly one of, if not the best session IPAs around.

What are some local brewery venues other than your own that you like to refer customers to or patronize when you’re off the clock?
I live in Descanso, so I don’t make it too far west, but I do love Pizza Port Ocean Beach if I’m out that direction, and you can’t beat their lunch special. But again, no surprise here, Mcilhenney Brewing is my home away from home. It’s smack dab between work and home. Shawn, Jamie, Pat, and Val Mcilhenney will always be like family to me, and I pretty much owe my entire career to the Mcilhenney family for taking a chance on a loudmouth kid 15 years ago.

Who are some of your favorite regulars and why?
Helmut! He is the grandfather figure of our brewery and many other East County venues. He is impossibly kind and considerate of others. He brings us the best snacks and always remembers my daughter’s birthday. Jason, who doesn’t work here (inside joke), is always a good conversation and one of the most genuine humans I’ve had the pleasure of knowing. He also fixes our IT stuff when I break it! There are honestly so many that I love.

Everybody has funny work stories. Would you mind sharing one with us?
Oh man, most of my good ones aren’t fit for print! Although I did once ask, via a group email, for someone to pick up a couple gallons of “up dog” at Home Depot. They said, “No problem! But what’s up dog?”

What music genre and artists are playing in the tasting room when you’re in control?
Mostly indie hip-hop and backpack rap: Atmosphere, Murs, Brother Ali, R.A. The Rugged Man, etc. I’ll also throw on some blink-182 or Boxcar Racer, Every Time I Die, Regina Spektor, Stevie Wonder just to keep people on their toes.

What do you consider cornerstones when it comes to customer service, particularly at a brewery tasting room?
This is bound to be controversial: The customer is not always right. Every successful brewery has something unique that their customers can connect with. Our particular brand might not be right for everyone, but that’s one of the great things about the San Diego beer scene…there is very likely somewhere that is just right for you. Other than that, I don’t really know that there are a lot of cornerstone rules to customer service in a tasting room. I think every interaction with a customer should be uniquely tailored to that particular experience. It takes a lot of experience to be able to switch up service styles depending on customer profiles, but you can learn a lot about someone in the first 10 seconds of interaction: When you ask how they’re doing, do they respond in kind or ignore the interaction? Do they use common courtesies like “please” and “thank you”, or do they say “yeah, give me a —“? Are they wearing a shirt with obscenities on it or a suit and tie? I also think it’s important for each employee to have their own interaction style. I get away with some banter that others might not, just based on the energy I present. I also sometimes take a swing that misses, but that’s part of the fun of this job. 

What advice would you give to customers looking to have the best possible experience when visiting a brewery taproom?
Don’t be afraid to ask questions and listen to the beertenders. Don’t just ask for tasters or splashes, ask what those tasters or splashes are like. Ask what hops are used. Ask about food pairings! We spend a lot of time learning and tasting so that we can point people in the right direction. I can’t speak for everyone, obviously, but we love talking about beer. It’s why we do what we do. 

What are your career aspirations either in or beyond the craft-beer industry?
I’m sure I’ll own a piece of a brewery or restaurant someday, but I’m not an extravagant person. I’ve been on the other side and I enjoy my humble life. I’m lucky enough to work beside one of my oldest friends, chef Dan Hacker, and I genuinely enjoy the lifestyle I’ve built. I don’t know that I need much more than that.

What are some of your favorite beer events, whether at your brewery or elsewhere?
Anything with a concert! Punk In Drublic, Bluesapalooza, Punk In The Park…and of course our wild anniversary parties. Doc Hammer has played on several occasions and I love those dudes.

What do you enjoy doing when you’re not at work?
I find time to play my drums or noodle around on a ukulele from time to time, but mostly I’m just spending time with my kid. Whether it’s a sushi date, a day at the zoo or just sitting home and playing Legos, we always have a great time together.

Who do you think you are (a purposely broad question requiring a succinct answer)? 
A special blend of sweetheart and asshole.

Nicole Castleton
Beardtender

Where did you grow up?
I grew up in Alpine, where the mice fields were my stomping grounds. My family moved here from West Covina when I was two-months-old for my fathers job as a U.S. Fish & Wildlife Service warden.

When and how did you get into craft beer?
In high school, we would hang out at a friend’s house. That friend’s dad brewed craft beer on the side, apart from his job as a firefighter. He brewed an amazing Irish red ale…one sip and we were hooked. We just made sure to not kick the keg or he would know we’d been sampling. He ended up opening a brewery in Alpine and the rest was history. Love you, Pat and Val. 

What other beer employers and positions are on your résumé?
I was an OG at Alpine Beer Co. for eight years as co-manager and beertender. I was at Mikkeller Brewing San Diego for a couple of years and ran the tasting room, Viking Club, Mikkeller Running Club, socials and events…pretty much everything but brewing the beer (I did that once, too). Here at Burning Beard I also wear multiple hats, and am in charge of our marketing and social media.

What do you love most about your job?
The beer…just kidding. I love connecting with people because I am painfully extroverted. Also, when the staff becomes family, I love that. 

Truth time, what is the part of your job that you like the least?
Entitled people and worrying if I turned off the air-conditioning. 

What accomplishments are you most proud of from your time in the craft-beer industry?
Surviving 20 years in the craft-beer industry without turning into a brewer is a pretty big one! But seriously, I’d say my proudest accomplishment is helping people discover that beer can be so much more than just a drink – it’s an experience, a community, and craft beer pairs just as well with fine-dining as it does with BBQ. 

What do you love most about the company you work for?
What I love most is the way we pour our heart and soul into every brew, creating a community where creativity and camaraderie flow as freely as our beer. Plus, the owners and staff are truly amazing, making every day here feel like a celebration.

What is your favorite beer that your brewery produces? 
With so many options, it’s hard to pick favorites! Citrus-forward pale ales like Circle of Hops have definitely won my heart. I’m also a sucker for barrel-aged sours – the more tart, the better. Lately, though, I’ve shifted to hard seltzers after having kids. Trust me, dealing with hangovers and toddlers is a recipe for pure torture, so, our Thin Fizzy line of rotating real-fruit seltzers are right up my alley.

What are some of your favorite San Diego craft beers, in general?
Burning Beard Coffeecore (Pilsner with coffee from Fuzz Roasters), McIlhenney Wild Child (double IPA) and Harland Brewing Raspberry Yuzu Sour

What are some local brewery venues other than your own that you like to refer customers to or patronize when you’re off the clock?
I have been to almost 300 breweries. It’s a sport at this point. Mcilhenney is a must – if you haven’t been, you’re missing out! I love dropping by Helix Brewing in La Mesa for the vibes, Half Door Brewing in the East Village for beers that make my taste buds do a happy dance, and O’Brien’s Pub is a must for top-shelf taps. But let’s face it, Burning Beard is where my beer heart lies!

Who are some of your favorite regulars and why?
The ones who treat every visit like a reunion – we have the best regulars. Shout-out to our Delinquents. 

Everybody has funny work stories. Would you mind sharing one with us?
Have you seen our Instagram or TikToks? Pure shenanigans, maybe I’ll post an outtake reel. 

What music genre and artists are playing in the tasting room when you’re in control?
Bob Dylan 24/7…ha! Inside joke, but for real: The Devil Makes Three, Tiger Army, Misfits, Swingin Utters, Eek-A-Mouse, Lynyrd Skynyrd, Fugees, The Pharcyde, WuTang, The Exploited, Screeching Weasel and so many more. 

What do you consider cornerstones when it comes to customer service, particularly at a brewery tasting room?
Well-crafted beer, warm smiles and a deep knowledge of what pairs best with a good story.

What advice would you give to customers looking to have the best possible experience when visiting a brewery taproom?
Bring your curiosity, leave your pretensions at the door and always ask, “What’s the freshest thing on tap?”, knowing you might be handed a water. 

What are your career aspirations either in or beyond the craft-beer industry?
To one day own a brewery and restaurant so legendary it gets its own holiday.

What are some of your favorite beer events, whether at your brewery or elsewhere?
Burning Beard’s anniversary party is the best of the best, but also the San Diego Food & Wine Festival, Mt. Helix Food and Wine Festival and Punk in Drublic.

What do you enjoy doing when you’re not at work?
When I’m not at work, I’m riding the rollercoaster of motherhood, fending off sleep and steering my business, Glow On Go. I also run another venture, The Last Cocked Hat Mixes, where I craft top-notch Bloody Mary and Michelada mixes for purchase (available now in Burning Beard’s tasting room). Navigating the chaos is my specialty, because who needs sleep when you’ve got tenacity, a beer and a side-hustle?

Who do you think you are (a purposely broad question requiring a succinct answer)? 
Just a person trying to adult without a manual.

Katie Sibley
Beardtender & Distinguished Delinquent Club Director

Where did you grow up?
Tacoma, Washington

What brought you to San Diego?
A boy…ha!

When and how did you get into craft beer?
I had just moved to San Diego and really wanted a job that was fun where I could learn something new. I applied for Burning Beard and got the call for an interview. I’ll never forget the first question they asked: What’s your favorite band? My answer was Gogol Bordello and (Burning Beard co-founder) Jeff Wiederkehr said he loved that band. I knew I was in the right place. A few days later, our current and former tasting room managers, Dylan and Shannon Lynnette, started teaching me how to taste and describe beer. It has been the best time ever since, and it feels like I never stop learning new things. 

What do you love most about your job?
I love that I have been given the opportunity to be a part of and continue to build such a rad community. Burning Beard employees and customers have made San Diego home for me. 

Truth time, what is the part of your job that you like the least?
Bathrooms. People are gross.  

What accomplishments are you most proud of from your time in the craft-beer industry?
We have accomplished so much in the short time that I have been at Burning Beard, but my personal highlight would be how Dylan and I have really worked to develop our events program to be more diverse and more consistent. We have way more onsite and offsite events that we either participate in or put on ourselves. The events themselves can range from record pop-ups and art shows to fundraisers and more. I am also really proud of our beer club, The Distinguished Delinquents. I took on the club when I first started and have been amazed over and over again how awesome a group of people can be when you provide support and opportunities for community development. 

What do you love most about the company you work for?
The freedom. I have never worked for a place that allows its employees to explore their own passions and ideas so liberally. You have an idea for an event? Let’s make it happen. A t-shirt design? Let’s workshop it and make it work for our brand. I also love that Burning Beard supports its employees’ lives outside of the business. We don’t miss weddings, birthdays or interventions. 

What is your favorite beer that your brewery produces?
Circle of Hops

What are some of your favorite San Diego craft beers, in general?
The Coachman from Societe is at the top of the list for me. 

What are some local brewery venues other than your own that you like to refer customers to or patronize when you’re off the clock?
There are so many great choices, but most recently I have been a huge fan of our new neighbor down the street, Sunny Grove Brewing! 

Who are some of your favorite regulars and why?
My regulars are what I imagine it’s like having children. I absolutely have favorites, but I can’t say it out loud.  

Everybody has funny work stories. Would you mind sharing one with us?
Last summer, I was feeling spunky and decided that hiding Smirnoff Ices for my coworkers to find would be fun! My favorite hiding spot was in our safe where Dylan got Iced at like 9 a.m., and it was already like 100 degrees so it was really warm. I will admit this prank backfired when everyone got me back tenfold. 

What music genre and artists are playing in the tasting room when you’re in control?
We are really lucky to have a rad old-school jukebox loaded up with all sorts of great music. Some of my favorites to play include Thin Lizzy, Viagra Boys and anything off of the Women in Country page in the jukebox book. 

What do you consider cornerstones when it comes to customer service, particularly at a brewery tasting room?
It really is all about finding the joy in what you do and passing that joy on to your customers. Craft beer is supposed to be about having fun and, more often than not, people will match the energy you put out into the universe. So I choose to have fun and that creates an environment where people feel comfortable to ask questions, and learn more about beer and each other. 

What advice would you give to customers looking to have the best possible experience when visiting a brewery taproom?
Keep an open mind. Beer is so cool because it is so vast and there are so many different options. I’ve only been in beer for three years, but I feel like I am always learning about new styles and variations. When you walk into a taproom, even if you’ve been drinking for years and are sure you only like whatever you like, think about branching out.

What are your career aspirations either in or beyond the craft-beer industry?
I recently started learning the sales side of the operation from our sales manager, Seth Hirschenbein. He is the best and has been super-helpful on my side-quest adventure into beer. I am excited to see where it goes and to learn more! 

What are some of your favorite beer events, whether at your brewery or elsewhere?
The Burning Beard anniversary party is one of the best beer events in San Diego. It is a day of pure celebration and bliss. If you have ever been to our taproom, you know we have more fun than most people do at work, so if you give us a day to throw a party with our favorite bands, beer and people, it just doesn’t get better than that. Outside of Burning Beard, I absolutely love Bluesapalooza in Mammoth Lakes. It is probably one of the most joyful experiences I have ever had working in the beer industry. 

What do you enjoy doing when you’re not at work?
I love going to shows, listening to records, buying new records, reading books and buying new books!

Who do you think you are (a purposely broad question requiring a succinct answer)? 
I am a sprightly, energetic menace to society that often curses too much.

Hannah Elliott
Beardtender

Where did you grow up?
I grew up in Colorado, then moved to Santa Barbara when I was 12. When I was 18, I moved up to Santa Cruz for a couple years.

What brought you to San Diego?
The same thing that brought me to Santa Cruz. One of my friends and coworkers was moving and asked if I wanted to come. I said, “It sounds like an adventure!”

When and how did you get into craft beer?
When I moved to San Diego I knew I wanted to get into the beer industry. I applied to a good amount of restaurants and breweries. It’s a funny story. After I interviewed with Burning Beard I got a text from Jeff and Dylan offering me the job, but I already had two or three other interviews scheduled that day and I didn’t want to cancel last-minute. So, I told Dylan that this was my number-one option but I wouldn’t feel right going into other interviews already committed. I went to my other interviews and ended up getting offered two other bartending positions but turned them down to work here. It turns out that, in the time I spent interviewing, Burning Beard hired someone else full-time and could only offer me one day of work a week. I believed in this place so much that I accepted the position. Eventually, I worked my way up to full-time, and the person they hired was Katie, who is now my best friend and roommate of two years. If everything hadn’t shaken out exactly as it did, I wouldn’t have the life I have today, and that’s my a-ha moment that I think of all the time. It’s a constant reminder that this industry is all about community, which is the main thing I love about it.

What do you love most about your job?
Honestly, just standing around and messing with my coworkers. I’ve had some of the funniest conversations and debates with them behind the bar. 

Truth time, what is the part of your job that you like the least?
This used to drive me crazy. I would lose my mind when someone would come up to the bar when I was at the register, and I’d say, “Let me know if you have any questions,” and they would completely ignore me then turn to the bearded guy in the corner doing dishes (Dylan) and say something like, “What’s your favorite beer?” or “Tell me about this beer,” like I wasn’t even there. This doesn’t happen as much anymore, and when it does, it doesn’t phase me like it once did. But when I first started, that really got under my skin. 

What accomplishments are you most proud of from your time in the craft-beer industry?
I think it’s creating an environment that people want to hang out in. That’s so cool. I love it when people come up and tell me they feel so comfortable here or that they look forward to when I’m working or that they come here when they’ve had a bad day. It’s so powerful that just pouring someone a beer and asking about their day can affect that much change. 

What do you love most about the company you work for?
I’ve worked in a lot of places where I felt very small. I feel like a lot of people in the restaurant industry (or honestly any job in any field) can relate to feeling like the company doesn’t see or value them. That is definitely not the case here, I feel really valued and cared for as an employee and as a friend. I’m super-grateful to Jeff and (co-founder) Mike Maass for cultivating an environment like that. We’re a small operation, super-close and all want the best for each other. Last year, I had a really great work opportunity where I had to leave San Diego for a month and I was only given two days’ notice. Without hesitating, Dylan got my entire month of shifts covered so I could go…with two days notice! Who does that? Dylan also always opens up his home to us when we need somewhere to go and I’ve had a few good cries with him in the tasting room. He’s the best manager-slash-beer-dad ever. 

What is your favorite beer that your brewery produces?
Probably the German-style Pilsner, Where Vultures Fare. I am definitely a Pilsner girlie, and that beer is really biscuity, crisp and refreshing; all of my favorite things. 

What are some of your favorite San Diego craft beers, in general?
I really love Fall Brewing’s Plenty For All Pilsner and I’m also a big fan of The Coachman from Societe and Mcilhenney’s Wizards Wand (West Coast IPA). I just recently went to Sunny Grove, as well, and I really enjoyed their German Pilsner, Prospect Pils. Too many tasty beers to name. 

What are some local brewery venues other than your own that you like to refer customers to or patronize when you’re off the clock?
We love everyone at Mcilhenney, Societe, Fall and Helix. so I’ll always send people over there. Sunny Grove also just opened up and is great and close, so I tell people to go check it out. When I used to live closer to the North Park area, I would go to Pure Project Brewing, North Park Beer Co., Bottlecraft and Fall. Before a show at The Observatory, I’ll always hit up the Black Plague Brewing’s tasting room. We also love Pizza Port and White Labs Brewing. I’m sure I’m forgetting some, but how can you name them all in a place like San Diego!

Who are some of your favorite regulars and why?
It feels like I will never live it down if I name names, but my favorite type of regulars are the beer moms and dads. They offer such sage advice when I really need it and they give really good hugs.

Everybody has funny work stories. Would you mind sharing one with us?
The “pint toss” is where you fill a pint of beer and then stick a coaster on top of it to seal it and then you toss it to someone who’s standing around six feet away. The glass is supposed to spin in the air a few times before they catch it, take the coaster off and chug it. The allure of the pint toss is that physics is crazy and the beer stays in the glass even when the pint is upside down. The other part of the allure is that someone gets to chug a pint of beer. It is also fun because there’s always the risk of breaking the glass. Anyways, Dylan was showing me how to toss the glass with no beer in it at all. He was like, “Get a feel for throwing the glass…just toss it up and down a few times in your hand.” So he showed me and passed me the glass and I tossed it up one single time and it dropped and shattered into a million little pieces. For some reason it was like the funniest thing we’d ever seen and we all had a really good laugh at it, because dropping things is pretty par for the course for me. I think there’s a video of it somewhere, too. I have since mastered the pint toss for anyone that would like to try it with me (at their own risk).

What music genre and artists are playing in the tasting room when you’re in control?
It depends on what type of mood I’m in! Usually something like Viagra Boys, Amyl and the Sniffers, The Bobby Lees or The Chats. I like a lot of the newer punk that’s been coming out. I’m also a big fan of French music, so La Femme, Brigitte Bardot or Serge Gainsbourg. Some of my other favorites are The Brian Jonestown Massacre, Fontaines DC, The Dandy Warhols, Frankie and the Witch Fingers, Wet Leg and The Nude Party. If I’m feeling twangy I really like Lost Dog Street Band, Devil Makes Three, Matt Heckler or Orville Peck. Also shout-out to Lead Pony and Greyflood, my two favorite bands that like to come in and hang out. Man, I could go on and on and on, but I probably shouldn’t. 

What do you consider cornerstones when it comes to customer service, particularly at a brewery tasting room?
I feel like it’s all about being personable, striking up a conversation that could have something or absolutely nothing at all to do with the beer they’re drinking. Tell me your life story, you know? I’ve got time, I’m just polishing glasses. 

What advice would you give to customers looking to have the best possible experience when visiting a brewery taproom?
I would say the best thing you can do is sit at the bar. That’s a great way to get to know the staff and make connections. I’ve seen so many friendships and relationships start while sitting at the bar, and you will definitely overhear some crazy conversations.  

What are your career aspirations either in or beyond the craft-beer industry?
I think I’d like to get more into offsite event coordination. I always have the best time pouring at festivals and talking to people from other breweries. And I’ve always wanted to write a book, but, like, who doesn’t want to write a book? 

What are some of your favorite beer events, whether at your brewery or elsewhere?
At our brewery, my absolute favorite event we do every year is our anniversary party. It is complete chaos in the best way and it’s just really fun to work and attend each year. The two headliners we had this past year, Strawberry Fuzz and Playboy Manbaby, were also just part of my dream lineup, and being able to chat with them before and after the show was a really cool experience. In terms of offsite events, we just poured at Bluesapalooza in Mammoth, and that was one of my favorite experiences I’ve had with Burning Beard. The community was great there and the music was insane. They put on a great event and we all love attending and pouring there so much. 

What do you enjoy doing when you’re not at work
I’m big on going to see live music, I love to catch a show at the Casbah or Soda Bar. San Diego definitely has my favorite music venues of anywhere I’ve ever been or lived, so that’s a big part of what I like to do with my free time. I also love reading, writing, camping and, when I’m motivated, picking up my guitar that’s been rotting in the corner of my room.

Who do you think you are (a purposely broad question requiring a succinct answer)? 
I’m someone who’s just really trying to figure it out.

Breweries being spotlighted via our Praising the Bar feature performed exceptionally well in San Diego Beer News Awards voting during the span of 2021 to 2024