Praising the Bar: Eppig Brewing

Last week, we launched our brand-new feature focused on San Diego’s front-of-house powerhouses, Praising the Bar. From now through December, we’ll introduce readers to individuals tending bar at local brewery tasting rooms, the combination gatekeepers and ambassadors that create an enjoyable experience worth coming back for time and time again. Over the past year, a lot may have changed for Eppig Brewing from an organizational standpoint, but what has remained the same is the commitment to quality service its staff provides visitors to the company’s taprooms. This is particularly true at its Waterfront Biergarten in Point Loma, where a crew that’s been together for years gels over love and respect for traditional beer styles served with graciousness and aplomb. It’s a well-honed service approach that’s carried over to Eppig’s other locations in downtown’s East Village and south Vista, thanks in large part to individuals we’re highlighting in today’s installment of Praising the Bar.

Britten Valdivieso
Director of Hospitality

Where did you grow up? 
Solana Beach. I’m a native and feel lucky and thankful to be from here.

When and how did you get into craft beer?
I actually started working in the industry at age 16, working in the kitchen at Pizza Port Solana Beach until I was in my early-twenties. My a-ha moment was when I was freshly 21 and lucky enough to go to the Great American Beer Festival (GABF) in Denver with all the brewers and staff I was friends with and had worked with for many years by then. I fell in love with the culture of the industry; people who simply loved what they did and were so kind. There was a real sense of community and I absolutely loved that. 

What other beer employers and positions are on your résumé?
Like I mentioned, I started out young at Pizza Port Solana Beach, then worked at Ballast Point Brewing for four years, starting as a beertender at the OG Scripps Ranch location on Old Grove Road. That was another company that had an amazing culture and fostered even more lifelong friendships and mentorships. I was promoted to assistant manager for the Temecula location, and then actually moved to Chicago to open their tasting room there in 2018. After my second winter I couldn’t hang anymore, so I moved back to San Diego in February 2020. After Ballast Point, I worked with the fine folks at AleSmith Brewing before getting together with Eppig in July 2020. I have been at Eppig for just over four years now. 

What do you love most about your job? 
First and foremost, the people – my staff, the owners and the guests – and the versatility of my role and job responsibilities. 

Truth time, what is the part of your job that you like the least? 
Sometimes it’s also the people…the other, ugly side of customer service. Ever since 2020 and COVID, some folks can be rather harsh, demanding and less gracious. It’s definitely a challenge navigating the changing times since the pandemic, but I couldn’t be more proud of being a part of Eppig through that, and the team we had. 

What accomplishments are you most proud of from your time in the craft-beer industry? 
The team I have been a part of and helped build, and the standards we maintain. While I am far from perfect and there is always room to improve, I am proud of the leader I have become and all that I have learned.

What do you love most about the company you work for? 
Again, the people. Eppig is a company I wholeheartedly believed in. I met co-founder Clayton LeBlanc at Ballast Point when he was a brewer and I was a beertender. When he left to start Eppig, I did a couple murals for them and used to handwrite all of their beer signs. So I got to meet his partners, Todd Warshaw, Stephanie Eppig and Nate Stephens, before I worked full-time for the company. Their story, their mission, their beer and them as co-owners was something I really believed in, admired and was so happy to be a part of. 

What is your favorite beer that your brewery produces? 
That’s truly a loaded question. I’m torn between Meister (Kottbusser) and Schwarzbier. 

What are some of your favorite San Diego craft beers, in general? 
Ballast Point Manta Ray double IPA, Pizza Port California Honey Ale and the aforementioned Eppig beers. It all depends on weather and mood. I typically gravitate towards the smooth, lighter beers these days. 

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? 
East Village Brewing is one of my favorites. Burgeon Beer Co., Harland Brewing and Deft Brewing are a few more I also like a lot. 

Who are some of your favorite regulars and why? 
These folks are actually regulars I met back at Pizza Port before I even turned 21. They were at my 21st birthday party back in the day and now frequent Point Loma. Tessa, Mike and their adorable daughter Julia. I just adore them.

Everybody has funny work stories. Would you mind sharing one with us? 
There’ve been way too many pranks and funny situations to name just one, but a good one we had at Eppig was when someone called the tasting room asking to speak with Leonard Eppig, to which I replied, “Well, sir, he’s unfortunately been deceased for close to a century. Is there someone else I can refer you to?” 

What music genre and artists are playing in the tasting room when you’re in control? 
Chris Stapleton, ‘90s-2000s country or some beachy vibes like Jack Johnson, Surfaces, Stick Figure, Maoli or Xavier Rudd. 

What do you consider cornerstones when it comes to customer service, particularly at a brewery tasting room? 
The ability to listen to your customers, have patience, be kind and genuine. If you love the product and the company, talking about it and sharing it with guests comes so easily. 

What advice would you give to customers looking to have the best possible experience when visiting a brewery taproom? 
I would say to ask questions, inquire about the brewery’s story and history, be open and simply enjoy. 

What are your career aspirations either in or beyond the craft-beer industry?
I am always striving to continue to grow and learn new things, pushing myself out of my comfort zone. I love a win by booking large events and public event planning, but I’m also very creative and have loved doing some murals and commissioned art on the side. I don’t know if I’ll be in the craft-beer industry forever, but as long as I’m always growing and doing something slightly creative, I’ll be happy. 

What are some of your favorite beer events, whether at your brewery or elsewhere? 
I like Eppig Oktoberfest and Frühlingsfest, of course, Zwanze Day and the actual Oktoberfest in Munich was pretty top-notch. 

What do you enjoy doing when you’re not at work? 
If it’s sunny, 99% of the time I’m at the beach with my dog, Pete.

Who do you think you are (a purposely broad question requiring a succinct answer)? 
A loyal, honest, empathetic, behind-the-scenes force that handles business. 

Amanda Tussing
Senior Tasting Room Lead

Where did you grow up?
Apple Valley, Minnesota

What brought you to San Diego?
I moved here with my boyfriend seven years ago. (We are still together!) He had a job opportunity and I had dreamed of living in San Diego since I visited as a kid. I’m living the dream!

When and how did you get into craft beer?
I started realizing I enjoyed different types of beer in my junior year of college, and started getting into it by going to Old Chicago, a Midwest pizza pub chain that did a thing called “beer tours”, where you’d have to drink specific beers to get points and prizes. They were often themed and really got you out of your comfort zone. My friends and I would go a lot, and I got my name on a plaque on the wall for completing my first “tour”…110 beers. This was during a big craft-beer boom in Minneapolis in 2014, and I’d venture out to new breweries and even homebrewed a bit. After hating being in the corporate world for over a year, I knew I wanted to work at a brewery. It felt like fate when I stumbled across Lakes & Legends Brewing and they happened to be looking for a whole new crew to open. They took a shot on me almost nine years ago and I haven’t looked back! 

What other beer employers and positions are on your résumé?
I started at Lakes & Legends in the Loring Park neighborhood of Minneapolis. They specialized in Belgian and farmhouse styles made with locally sourced ingredients. It was one of the best years of my life! They closed this past December, but were so loved in the community. I had also taken on a second part-time beertending gig at Inbound BrewCo by the Minnesota Twins’ stadium. In fall of 2016, I moved to Denver with a couple friends and was hired at Declaration Brewing, and later Call to Arms Brewing. The latter is an amazing brewery where I had a short but great time! I moved to San Diego in 2017, and have worked at Deft, Kilowatt Brewing, Mike Hess Brewing and, now, Eppig, where I’ve been for over six years. 

What do you love most about your job?
I love the beertending part most, because I get to change people’s minds about what beer is and tastes like, and talk about beer, in general! 

Truth time, what is the part of your job that you like the least?
Working at a high-volume place with so many different kinds of people is interesting and fun, but the general public can be mentally exhausting and people can be really awful sometimes.

What accomplishments are you most proud of from your time in the craft-beer industry?
The efforts that I‘ve made to educate myself about beer and taking what I’ve learned from others so I can be the best beertender. Passing information along when educating new staff is so important to keep this industry alive and well.

What do you love most about the company you work for?
What really drew me to Eppig – something I am proud to represent – is the family history behind the brand, and keeping classic ales and lager styles alive.

What is your favorite beer that your brewery produces?
Everyone knows…Special Lager!

What are some of your favorite San Diego craft beers, in general?
Besides all the lagers at Eppig, Deft’s Dawn of the Deft English porter, Pure Project Brewing’s Forgotten Brilliance barleywine, Pizza Port’s dark mild and whatever new double IPA they have on-tap.

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 OB and visit Kilowatt and Pizza Port a lot. I also try to visit or tell people to go to Latchkey Brewing, Deft, East Village, The Lost Abbey, Fall Brewing, Pure Project…

Who are some of your favorite regulars and why?
The four-legged furry ones or the humans? I guess it would have to be a combination. I’ve made some great friends through loving dogs so much. Jim Doyle made a great impression when he first started coming in and his whole family are probably the entire crew’s favorite. Jim, Madeline, Katie, Becca and, of course, Riggins! They always make me smile and share their snacks.

Everybody has funny work stories. Would you mind sharing one with us?
Back at Declaration in Denver, we had this plastic Santa decoration. That entire winter, the closing crew would hide him somewhere funny for the morning crew to find. It often resulted in a good scare.

What music genre and artists are playing in the tasting room when you’re in control?=
I’m all over the place, but my go-to picks are Black Pistol Fire, ‘90s country, Charley Crocket, Spoon and The Beach Boys.

What do you consider cornerstones when it comes to customer service, particularly at a brewery tasting room?
It’s important to remember to put yourself in the customer’s shoes. I constantly have to remind myself of this. Quickly getting a feel for what people are looking for and how to interact with them will change the experience for both parties. I think it’s also important to make customers feel seen and welcome, not ignored. 

What advice would you give to customers looking to have the best possible experience when visiting a brewery taproom?
Ask what that brewery is known for or specializes in, then try that!  Trust your beertender and ask questions about flavor profiles, then taste one or two, if necessary. Personally, I don’t recommend getting flights unless they are in the same “family” of beers that won’t totally confuse your palate. And I love the half-pour option served in proper glassware for the best tasting experience.

What are your career aspirations either in or beyond the craft-beer industry?
I love the idea of judging for competitions. I’ve barely dipped my toe in that area, but I like it. I just need to find more time to get that ball rolling. In the future, I’d love to own or run a small, curated combo bottle-shop and cafe.

What are some of your favorite beer events, whether at your brewery or elsewhere?
I loved attending Figueroa Mountain Brewing’s Lagerville event in Buellton a couple years ago. I would love to go again! I also highly recommend the Paired event at GABF. Get there when it starts, and you’ll enjoy some spectacular pairings and have a good base of food in you for the rest of the festival! 

What do you enjoy doing when you’re not at work?
I’m usually spending time with my dogs and boyfriend, enjoying the outdoors, going to the gym, cooking good food and trying new beers.

Who do you think you are (a purposely broad question requiring a succinct answer)?   
A happy gal looking forward to another great lagerbier! 

Rob Scheuch
Beertender

Where did you grow up? 
Rochester, New York 

What brought you to San Diego?
I had a friend living here and came out to visit him in 1997. I fell in love with San Diego and moved here in 1999.

When and how did you get into craft beer?
I got into the craft-beer industry right after I moved here, and got hired to be a waiter and bartender at San Diego Brewing Co. (SDBC) I had the pleasure to work for founders Lee Doxtader and Scott Stamp. I did not know much about craft beer at the time, but that’s where I got shown the ropes. 

What other beer employers and positions are on your résumé?
In the early 2000s, I worked at Callahan’s Pub, which was also owned by Lee and Scott. I became a manager there, then went back to SDBC after three years to manage and bartend. 

What do you love most about your job? 
What I love most about working in this industry is the people you meet and the fellow colleagues that you work with. 

Truth time, what is the part of your job that you like the least? 
This is a good question. As I get older, it is tough sometimes dealing with unruly customers. I find that my patience is not what it used to be…ha. It can be a serious drain on my energy level. 

What accomplishments are you most proud of from your time in the craft-beer industry? 
I am most proud of the relationships that I have made. Some of the most important people in my life I have met through this Industry.  

What do you love most about the company you work for? 
I love my coworkers and where we are located on the harbor in beautiful Point Loma. 

What is your favorite beer that your brewery produces? 
Eppig makes so many good beers. If I had to choose one, I love our schwarzbier, but damn, they’re all good! 

What are some of your favorite San Diego craft beers, in general? 
I like beers from Pure Project, North Park Beer Co., Fall, The Lost Abbey, East Village and Deft. 

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 like to refer customers to some cool places like Panama 66 in Balboa Park, Fathom Bistro on Shelter Island and O’Brien’s Pub in Kearny Mesa. 

Who are some of your favorite regulars and why? 
I have met so many great customers throughout my years in this industry. It’s hard to pick my favorites. I love them all, but I have to say that I have gotten to meet some wonderful doggies at the biergarten.

Everybody has funny work stories. Would you mind sharing one with us? 
Laughter is definitely important in this industry. You have to have a good time behind the bar, because that’s what it’s all about. There are so many funny work stories. I was given a nickname back in the day at Callahan’s, “Robbie 2 Times”, because I would say things twice while working behind the bar. To this day, my friends from Callahan’s still call me that. 

What music genre and artists are playing in the tasting room when you’re in control? 
I like classic funk and soul, a great blues station and some Cali reggae vibes.  

What do you consider cornerstones when it comes to customer service, particularly at a brewery tasting room? 
Customer service at a brewery tasting room is definitely important. You want to make the customer feel comfortable, have them ask questions about the beer, let them try different tastes of the beers and then find one which they like. It’s great sharing beer knowledge with the customers. 

What advice would you give to customers looking to have the best possible experience when visiting a brewery taproom? 
Take it all in and ask questions about the beer and history of the brewery. And if you’re not sure of what beer you would like, ask the beertender what their favorite is at the moment. 

What are your career aspirations either in or beyond the craft-beer industry? 
I thought I would like to own my own pub one day; one that serves great beers, ciders, seltzers and wine. That was before COVID came along and I saw some good companies that did not recover. It made me rethink things. I worked in sales for 10 years in between my service-industry jobs and also have a little side hustle pet-sitting business. I just know I like the customer-service industry and enjoy meeting new people.  

What are some of your favorite beer events, whether at your brewery or elsewhere? 
My favorite beer event I’ve been to is GABF. I worked SDBC’s booth there in 2016 and it was a lot of fun. 

What do you enjoy doing when you’re not at work? 
When I am not at work and I am not pet-sitting, I enjoy golfing, hanging out with friends, going on motorcycle rides, surfing and paddle-boarding. 

Who do you think you are (a purposely broad question requiring a succinct answer)?  
I consider myself easygoing and always try to be positive. 

Cole Brooks
Vista Tasting Room Lead

Where did you grow up?
San Marcos

When and how did you get into craft beer?
I’ve worked in restaurants that have sold craft beer since I was 16 – I’m 27 now – but it wasn’t until working at Urge Gastropub in Rancho Bernardo in 2019 that I really dove in head-first, fell in love and wanted to learn as much as I could.

What other beer employers and positions are on your résumé?
I worked at Stone Brewing World Bistro & Gardens in Escondido as a line cook, followed by Jacked Up Brewery. After finding my way to Urge, I was beer-buying and serving as general manager until the restaurant closed.

What do you love most about your job?
Meeting new people, whether they’re customers in the tasting room or new friends throughout the industry. I love making new connections, and learning the history and ins and outs of the beer industry. 

What accomplishments are you most proud of from your time in the craft-beer industry?
Probably being a part of the reopening of Eppig’s tasting room in Vista, which also serves beers from Mason Ale Works and Second Chance  Beer Co. That or the fun beer events I would plan at Urge, like “Blackout”, a dark and barrel-aged beer tap-takeover event we’d put on every January. 

What do you love most about the company you work for?
Probably the family we have all created with each other along the way. I came into this company seeing a clear, established, tight family that loved their beer and loved their customers. From the first day I clocked in, they made me feel a part of that.

What is your favorite beer that your brewery produces?
Wake Up & Slay IPA. Aromas of fresh orange and lemon peel lead into tasting notes of orange rind and faint ripe melon with a grainy maltiness. It’s bright with a medium-light body and a dry, lingering finish, crushable and perfect for a beautiful San Diego day. 

What are some of your favorite San Diego craft beers, in general?
Hop Boyz (IPA), Kampeon (Filipino-style lager) from GOAL. Brewing and White Sage IPA from Blue Fire Brewing.

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?
GOAL. Brewing (shout-out to head brewer Derek Gallanosa), Pure Project or Blue Fire (shout-out to founders Tommy and Charlie Gordon).

Who are some of your favorite regulars and why?
Riggins! Our favorite white lab…he loves treats. 

Everybody has funny work stories. Would you mind sharing one with us?
Probably when we filmed our “pretzel skit” (see Eppig’s Instagram account) and a coworker got to nail me with a pretzel in front of our customers. I wasn’t expecting how hard she could throw. It made a funny noise. The customers got a kick out of it and we all had a good laugh.

What do you consider cornerstones when it comes to customer service, particularly at a brewery tasting room?
Relating with our guests in some way. Just trying to eliminate the order-taker experience and create something friendlier. We want our guests to not only come back because we have a rad location, but because we can create an environment worth coming back to that offers beer knowledge, relatability and comfort.

What are your career aspirations either in or beyond the craft-beer industry?
Owning my own business, a brewery or tasting room with a separate food concept. 

What are some of your favorite beer events, whether at your brewery or elsewhere?
The Rancho BEERnardo festival in Rancho Bernardo is always fun. 

What do you enjoy doing when you’re not at work?
Golfing, going to Padres games, and hanging out with my girlfriend and dogs.

Who do you think you are (a purposely broad question requiring a succinct answer)? 
I am hungry to learn, grow and create a path within this industry.

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