South Valley Beer Scene ...
Raising the Bar ; Microbreweries Bring More Than Just Quality Beer
by Giovanni Albanese photos by Will Sundquist
Not all bars are created equal .
At least that ’ s the general consensus from my fellow owners of South Valley microbreweries and the influential voices of local craft beer groups .
Barry Marshall says , “ Breweries tend to hire people that are more educated about the beer ,” A beer aficionado from Gilroy and beer competition judge , he reasons , " Generally , at breweries , it ’ s about patience — it ’ s a learning environment and family-friendly .”
Jeff Achtzehn , founder of the South Valley Fermentation Fellowship , added ,“ Think of microbreweries like a ' mom and pop shop ' vs . a big chain . They are particularly proud of their craft and are trying to make customers for life .”
Marshall said microbreweries tend to be friendlier because they don ’ t have hard alcohol , thus people aren ’ t getting as drunk .
“ It ’ s like going to a restaurant rather than a cafeteria . It ’ s like a farm-to-table experience . You can see , taste , and smell what went into the beer ,” Marshall , who ’ s gone to hundreds of breweries , elaborated .
“ People are there because they love beer and they ’ re willing to share that through talking , and buying a beer for a stranger , and making new friends ,” he said .
Throughout the five small towns that make up South Valley and North San Benito county , there are a number of options for great microbrews . Among them are Kelly Brewing Company in Morgan Hill ; Promised Land Brewing Company and Settle Down Brewery & Taproom in Gilroy , which Robert Anderson and I co-own ; and Mad Pursuit Brewing Company in Hollister .
“ I think the biggest thing that sets a microbrewery apart from a taphouse or bar is the fact that the beer is made right there on site ,” Ross Kelly , owner of Kelly Brewing Company , said . “ Just knowing there ' s individuals there writing recipes , working hard and putting an idea into a glass is a very cool thing .”
Kelly added that people come to breweries from all walks of life because they appreciate the craft . He also noted that lots of places even have their equipment visible so you can smell the mash or the boil , catering to patrons ’ curiosity .
Kelly said that at “ most breweries I visit the vibe is always laid back and mellow . Everyone who works there either makes beer or pours beers but they are all there because they relate to craft beer .”
As for what makes Kelly Brewing unique , Kelly said they provide great service , a quality product and an inviting and comforting atmosphere .
Eric Ingram , owner of Promised Land , on why he believes microbreweries are on a different level from bars , stated simply , “ Fresh . Local . Beer .”
Achtzehn said each brewery has a “ differentiation in beer styles , which they focus on , and / or the brewing process which they use , and the microbrewery owners , operators and staff love to share knowledge on their respective approach to beer .”
“ Most taprooms sell beer that is weeks , sometimes months old ,” Ingram said . “ A brewery should be thought of like a bakery … committed to serving the freshest product possible . Bakeries don ’ t sell bread that is stale !”
68 SUMMER 2021 gmhTODAY Magazine gmhtoday . com