Coronado Brewing Company and Stone Brewing have a lot to celebrate this summer. Together they have crossed the 30-year anniversary line, although they have traveled very different roads to arrive here.
Stone opened 35 days before Coronado in 1996, but the origin stories already had their unique beginnings. Stone’s Greg Koch and Steve Wagner relocated to San Diego understanding that there was something special about the lifestyle and burgeoning scene. Ron and Rick Chapman opened a brewpub in the center of their hometown of Coronado.
While Karl Strauss (1989), Pizza Port (1992) and Ballast Point (1996) had established themselves, they were not yet dynasties, and the path to success wasn’t clear. What did seem clear was a population ready to take risks with craft beer and the unique styles and flavors being produced from the earliest days of the movement.
I contacted Brewchive archivist Judith Downie for her historical insights on these two legacy breweries.
ILB: What has been the recipe for long-term success?
Downie: Stone started with Greg’s ‘let’s try it’ ethos. Even though they purchased little advertising to start and none after the early years, Stone got lots of press and one can say notoriety, based on sometimes controversial statements, poking fun at big beer, the large-scale anniversary events to support charities, etc.
Coronado has kept a much lower profile in keeping with their smaller production output supporting a ‘steady as she goes’ growth that resulted in a larger production location when they felt ready.
Stone’s look has undergone much more change than Coronado’s in the same amount of time. Perfect proof of what works for one business doesn’t work for another.
ILB: And the upshot?
Downie: I think the upshot is, they have both traveled a different path that worked for them and the consumer they wanted to attract. The company personas and styles are certainly different but have remained consistent within each company and have earned consumer loyalty and places in the industry.
Stone is celebrating with an all out party on Sept.12 at the Liberty Station location from 9 a.m. to 11 p.m. The festival will include live music, ’90s movies, a who’s who of San Diego brewing, pet adoptions and amazing beers. The party is open to the public, but ticketed VIPs will have early entry, special beers and other benefits.
Some confusion has surrounded Stone Brewing and its recent acquisition. To help clarify and promote the anniversary celebration, I spoke with Kris Ketcham, head brewer at Stone Liberty Station, and Esthela Davila, president of the San Diego Brewers Guild.
ILB: Ok, what’s happening with Stone?
Davila: Stone has been purchased by Firestone Walker Brewing.
ILB: Is it a good thing?
Davila: This is my opinion, but I’ve only seen good from this. Firestone Walker is keeping Oceanside, Liberty Station, Kettner and the Pasadena locations open. Stone will be brewing small batch beers in San Diego. The core beers will be brewed at Firestone Walker.
[The iconic Escondido venue will be open until November.]
ILB: What have you brewed for the big occasion?
Ketcham: We brewed a 30th Anniversary Double IPA showcasing the hops across the three decades Stone has been brewing. [Author’s note: This beer is a must have for IPA lovers.]
Brendan Kragel, content creator for Coronado Brewing Company, joined I Like Beer to talk about their anniversary plans.
ILB: How is Coronado celebrating the 30th anniversary?
Kragel: We are doing special releases of food, beer and merchandise at both locations all summer.
ILB: Beers coming back?
Kragel: Islander IPA, Berried at Sea and our Guava Islander are all being brewed in small batches available on-site.
ILB: One of the original Coronado beers, Orange Avenue Wit, has been a longtime favorite of mine. Has it changed?
Kragel: It’s gone through a full rebrand. But it’s the same beer you know and love. It’s now called Orange Avenue Citrus & Honey ale, which is a better description.
Do you know how this beer originated? This was originally called Independence Ale. Down on Coronado Island, at the pub, they used to make this beer every 4th of July for the celebration. It was so popular that they decided to make it year round. To get enough orange peel, the chefs at the pub would work all day in hour shifts just zesting into the kettle.
ILB: Still a family business?
Kragel: Yes, very much so. Ron and Rick Chapman are here working every day.
ILB: What’s next?
Kragel: We are looking forward to the next 30! We are constantly expanding our footprint. We are staying authentically ourselves and doubling down on what we do well, and that’s exploring great hoppy beers. When we do that, we find that we win every time.
Cheers to the next 30 years!
Jeff Spanier is the co-host of I Like Beer the Podcast. Follow Spanier’s adventures on Instagram @ilikebeerthepodcast and @ilikebeerthepodcast2757 on YouTube.
