Working at Stone Brewing Co., a business that regularly has between 50 and 100 job postings up at a time, I am intimately aware of how many employment opportunities exist within our burgeoning local brewing industry. Recently, a pair of job postings caught my eye. They are for positions with the potential to provide those who fill them with the opportunity to have a large impact on the hiring businesses.
3725 Greenwood Street, San Diego
The first is a posting for a brewer by Modern Times Beer, a nearly one-year-old, 30-barrel operation operating on the west end of Point Loma. In addition to opening a satellite tasting room in North Park, the business is in the process of doubling its capacity to 9,000 barrels per year, and is seeking a “world-class” candidate to add to its team. Knowing how many talented homebrewers San Diego is home to, it seems appropriate to provide a link to the job posting. Good luck, aspiring fermentation specialists.
Over in the East Village, an upcoming business, Half Door Brewing Company, is all set on the brewer front. Dan Drayne will put brewing experience gained at the Siebel Institute of Technology and Coronado Brewing Company to use on his family-owned brewpub’s 10-barrel system. What they need now is a chef to guide the culinary side of things. Back in 2012, when this work-in-progress surfaced, the Draynes tapped former Ritual Tavern chef Brandon Brooks for this gig, but a falling out soon followed. Located at the corner of Ninth and Island Avenues, Half Door is projected to open this fall, and the name of the game, menu-wise, will be “comfort food like your ma makes.” On the beer side, Drayne will have core beers that include an IPA, Irish red, sessional hoppy pale ale, and stout served on nitro, as well as rotating seasonals including a barrel-aged stout, saison (possibly with Brettanomyces), and even a lime-flavored “Margarita” Berliner weisse.