From day one, Ballast Point’s philosophy has always been, “doing what we love, and making what we love to drink.” Soon after the brewery opened, founding brewmaster Pete decided to take his love for brewing into the classroom as a science teacher—inspiring the next generation of homebrewers, perhaps. He is still an active ambassador for the brand, with a wealth of brewing knowledge to boot.
By 2004, Ballast Point had outgrown its back room location and moved into a larger production brewery in Scripps Ranch. In this location, Ballast Point continues to brew around the clock to meet the growing demand for its beer.
And in September 2013, Ballast Point added a third location: a brewery, tasting room, and restaurant in San Diego’s Little Italy neighborhood. Little Italy serves as the “lab” for research and development. Here, all employees have the chance to brew on the system and experiment with new recipes, while the restaurant crafts food inspired by the same adventurous spirit.
By the end of 2013, Ballast Point completely maximized its output in Scripps Ranch and soon sought out a larger space to keep up with demand. In mid-2014, Ballast Point finished construction on a 107,000 square foot brewery in the Miramar area equipped to support the brewery’s growth.
Two large copper kettles discovered in a brewery in Lohr, Germany are the showpiece of this new brewery headquarters, which also features a state-of-the-art lab, tasting bar and restaurant. With its fourth brewery location and room to grow, Ballast Point’s plan for the future is simple: keep doing more of what we love.
Even Keel Session IPA
Big Eye IPA