Last November, married entrepreneurs Tyson and Kristina Blake teamed with Bob and Lisa Townsend, the owners of North Park’s venerable San Diego Chicken Pie Shop, to purchase San Diego Brewing Co. (SDBC). That Mission Valley business is where the Blakes first met and embarked on a craft-beer journey that would see them rise to become serial publicans, co-owning and managing O’Brien’s Pub, West Coast Smoke & Tap House and The Pub at Lake Cuyamaca. In taking over SDBC, they hoped to restore the 30-year-old brewpub to the respected rung it once occupied in the local beer hierarchy. That included making big changes to every facet of the business, from a full-scale remodel to food-menu alterations, event programming and, of course, the beer.
Many of SDBC’s core beers have been around for decades, receiving only the most minimal of tweaks. It’s a primary reason why the brewpub has been so popular for its extensive list of guest beers over its lifespan. While the Blakes have spearheaded the development of several new creations, most recently a low-alcohol fresh-hop IPA called Ohana Mana that was brewed to help raise funds and awareness for non-profit Urban Surf 4 Kids, they have yet to implement the new house-beer program they had in mind when purchasing SDBC from their former bosses, Lee Doxtader and Scott Stamp.
The married couple want to produce the styles of beer that customers at their other establishments – and craft-beer fans, in general – enjoy the most: IPAs, pale ales and crushable lagers. But they don’t want to stop there. Having a brewpub allows for getting beyond the high-volume sellers and exploring Old World ales and lagers. They also want to introduce San Diego-inspired flavor profiles via their soon-to-debut San Diego Hard Seltzer Co. To accomplish all of the above, the Blakes decided they would need to bring on a new, experienced head brewer, and they found that candidate in someone with a long history in the San Diego brewing scene and as an SDBC patron: Chris Hotz.
After 10 years of homebrewing, Hotz (pictured above) entered the beer industry as a quality analyst for Ballast Point Brewing in 2013. He was moved to the company’s Little Italy brewpub two years later, where he worked as a research and development brewer on their five-barrel system. When Ballast Point’s R&D program was dismantled six years later, Hotz moved on, accepting the quality manager position at Kearny Mesa’s Societe Brewing. He’s been there ever since, and while he says their beers are “awesome”, he is eager about the opportunity to brew his own and help author a successful next chapter for SDBC.
San Diego Brewing has a special place in my heart. Growing up in San Carlos, it was my neighborhood brewery and the first place I had a beer when I turned 21. It is also where I first met Tyson when he was slinging beers behind the bar. So to see his family take over the operation is special.”
Chris Hotz, Head Brewer, San Diego Brewing Co.
“Chris reached out when we took over SDBC, saying it would be his dream job to brew there. I thought, ‘Man, you have brewed and been part of the legacy at Ballast Point and Societe. A small spot like Brew Co. is your dream?’” says Tyson. “But when we talked he spoke of his experience with Ballast Point’s R&D program at its Little Italy location, his homebrew roots, passions, care for quality, desire for continued progress and memories of Brew Co. from back in the day.”
Hotz started at SDBC yesterday, where he will work with fellow brewer Matt Navarre to produce beers on the brewpub’s 10-barrel system. The duo will soon oversee a cellar expansion that will allow for a significant increase in annual barrelage. When asked what visitors can expect from new additions to SDBC’s beer board, Hotz responds, “After working as an R&D brewer for so many years, my Rolodex of recipes is deep. Whether it’s rotating IPAs, hazies or German lagers, there should be something for everyone to enjoy.”
“The ability to be thoughtful and playful, to have fun but also geek out and be serious with beer…that is what we were looking for and we got it in Chris,” says Tyson. “He calls himself our head brewer, but we consider him our head of brewery and beverage operations. We expect him to lead us into an era of progress in beer, hard seltzer, non-alcoholic offerings – perhaps hard cider, kombucha, teas and even draft cocktails – through his relentless drive for quality. And then, who knows what’s next.”
No matter what the future holds, the Blakes say they look forward to seeing Chris and SDBC bloom in unison.
“It has been a privilege to work at breweries with such deep histories in the San Diego craft-beer community,” says Hotz. “But making beer for my community at one of the longest-running breweries in San Diego will be very special.”
San Diego Brewing is located at 10450 Friars Road in Mission Valley