Portrait of a Brewer: Zack Brager, California Wild Ales

There are hundreds of hard-working brewing professionals giving their all to help maintain the storied reputation San Diego’s brewing scene has earned over the past several decades. Some have risen to great fame among industry pros and craft-beer enthusiasts. Some ply their trade in obscurity (and are more than happy to do so). Some are Instagram famous, trendsetters with cult followings that would rival social-media influencers. And while they share plenty of similarities, each is their own unique person with their own likes, dislikes, methods, techniques, inspirations, interests and philosophies. The goal of San Diego Beer News‘ Portrait of a Brewer series is to not only introduce you to local brewers, but to have some fun delving into the aforementioned areas so you can get to know them a little better and appreciate them and their contributions to the county’s standout brewing culture. All that plus stellar portraits from brewery lifestyle photographer extraordinaire Matt Furman.

Today’s featured brewer is…

Zack Brager

of California Wild Ales

What is your current title?

Owner / Head Brewer / Blender

Where did you grow up?

Rockville, Maryland, just outside of Washington D.C.

What brought you to San Diego?

I had friends that had moved out here and they said it was amazing, so after a winter in Madison, Wisconsin, where it was negative 35 degrees for a week, I decided to join them.

What was the first beer and/or alcoholic beverage you ever had?

The first alcoholic beverage I had was swigs out of a bottle of Absolut vodka a friend stole from their parents.

What was your a-ha moment that turned you on to craft beer?

It wasn’t until I moved to San Diego and started drinking local IPAs that I realized there was more out there than mass-produced beer, all of which had a lot more flavor to offer.

What led you to consider a career in brewing?

I’ve worked in restaurants since I was 15 years old and always thought I’d open my own bar someday. When I moved to San Diego and fell in love with craft beer, that dream shifted.

Where did you first apply for a brewing job and where did you get your first brewing/brewery position?

This is my first ever brewing position.

What breweries have you worked for over your career and in what roles?

My original position in the company was dealing mainly with the front of the house and the business side. After a year-and-a-half of learning, I took over the brewing operation. With the help of some amazing industry friends and my business partner, Bill, I was able to carry on the current operation while growing my knowledge and adding my own touch to the beer and process. 

Who have been the individuals that have helped you the most to learn and advance in your career, and how?

The first person I must thank is Samantha Olson, who is currently head of brewing operations of Mujeres Brew House. I cannot even begin to list the ways she has helped me. Bill Lindsay, now of Resident Brewing, has always been willing to help me. Billy Beltz from Lost Cause Meadery has been there for me to bounce ideas off and share ingredients. I’ve also been lucky enough to be friends with most of the brewers at Modern Times, who are all amazing people and will answer any question I have, not to mention supply me with barrels in a pinch. I’d also like to give a shout-out to the crew at Nickel Beer Co., including Tom and Brian (who is now at Viewpoint Brewing), for helping me make my first lambic-style beer, which, for me, was always a goal. And thanks to Moe Katomski from Viewpoint for doing one of my first collabs.

What singular piece of advice would you give to someone interested in becoming a professional brewer?

Don’t be afraid to ask for help. Most people in the industry are happy to share their knowledge. There is always more to learn, so be open to it.

What ultimate career goal would you like to achieve?

For brewing, I’d like to just keep making better beer and learn how to make as many new and different styles as possible.

What is your favorite beer you’ve ever brewed, be it on a professional or amateur level?

To date, my favorite beer is the dark sour with tons of Maris Otter I made as a collaboration with Sam Olson when she was at Fourpenny House. We only made two barrels. One sat in a very special maple bourbon barrel for an extra year.

What is your least-favorite beer you’ve ever brewed on any level?

I don’t like mint, and every year for Comic-Con, we make a beer called Berry Allen, which is blueberry and mint. That’s my least favorite beer to make.

If you weren’t a brewer, what do you think you would do for a living?

I don’t know. I honestly don’t see myself doing anything else.

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?

There are so many people involved in producing beer other than just the head brewer, and they don’t get the credit they deserve, including assistant brewers, cellarmen, packaging, quality control and so many others I’m forgetting.

What is your favorite beer style (you only get to pick one, though if you have to do a two-way tie, we’ll accept it)?

It’s got to be a tie between pilsners and lambic.

If you could wipe one style of beer off the face of the Earth, what would it be?

Lactose kettle sours and milkshake IPAs

What single brewing company’s beers and/or ethos/style has been most influential on your style?

I try to pull from all the sour programs I like. If I had to pick one, I aspire to be most like, it would be Cantillon.

What is your favorite San Diego County brewing company?

California Wild Ales

What is your favorite brewing company outside of San Diego?

Side Project Brewing

What three breweries that you haven’t yet visited—local or elsewhere—are on your current must-see bucket list?

Cantillon, Side Project and Jester King Brewery

What are your favorite local beer events?

Festival of Funk (if it comes back) and “Tion” Weekend at O’Briens Pub

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

If I left San Diego, I’d move to Colorado.

Which musical genre or artists are on your brew-day soundtrack/playlist?

Phish mostly. I’ve been loving Goat Rodeo and Bela Fleck and the Flecktones lately. I also love listening to any NPR Tiny Desk Concert, so I’ll just pull up the YouTube playlist they have and let it go.

What motto rules the way you brew and approach brewing in a professional brewhouse?

Safety first, cleanliness next. With sours, experimentation is more the name of the game for me than consistency.

When you’re not at work, what do you like to do for fun?

Going to the beach and hiking are probably at the top of the list, and, of course, I love to visit other breweries on my days off. 

Where do you like to drink off-the-clock?

Modern Times, O’Briens or wherever friends are.

What is your favorite beer-and-food pairing of all time?

I love beer paired with cheese, and any pairing done right.

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 have my mom along with my best friend, Matt. We would drink my beer and eat the best surf-and-turf on the planet.

Who do you think you are (a purposely broad question)?

A Phish-loving, funky sock-wearing, cat-loving, lager-drinking sour brewer with the added stress and joy of being a brewery owner.