by San Diego TapHunter Alex Flores.

As I begin my series on the nanobreweries of San Diego; I start at Hess Brewing in Miramar. Before I go any further I wanted to define a nanobrewery but I was not exactly sure how to or if anyone really had an exact definition. The general consensus is that a nanobrewery is a brewery that operates on a system of no more than 3bbl, approximately 100 gallons, each time they brew. Although the other general consensus says the number is 1.5bbl per brew. Yes, either way, it can be simplified down to a specific number of barrels of beer produced each time a brewer makes beer, but there are nanobreweries that exist initially as a nanobrewery with full intention of expanding as soon as it is financially suitable. So is that truly a nanobrewery? In lieu of that, there has to be several “definitions” of a nanobrewery. For some, a nanobrewery is a starting point on which to grow; a low capital investment that allows a brewer to fail without falling into a massive amount of debt. However, for others, a nanobrewery is a nanobrewery, a 3bbl or less system used to create craft beer for the sake of creating craft beer on a 3bbl or less system.

Mike Hess, owner and brewer, brews on a 1.6bbl system, approximately 50 gallons per brew, and has 5 beers currently on his taps: Clarita Kolsch, Grazias Vienna Cream Ale, Intrepidus IPA, Amplus Acerba San Diego Pale Ale(clocks in at 120 IBUs) and Ex Umbris Stout. I am glad I had a chance to visit Hess first because he showed me the true meaning of a nanobrewery. As it turns out Mike Hess and Hess Brewing fall into the latter category of a nanobrewery and perhaps the true definition. He started Hess out of passion for great beer and as a way to test the legitimacy of a nano. “I wanted to see if it could actually work and be sustained,” he told me as his reason for starting Hess as a nano. To be honest, I entered Hess anticipating to hear about near future distribution and expansion. Isn’t that what most breweries or new businesses want? Especially for a brewery that was plundered for beer the day of their grand opening leaving them with dry taps; only two months ago. Instead, Mike Hess explained to me that he would not distribute or expand, at least not for another year or so. Even with the beer continuing to disappear as soon as it leaves the fermentors, Mike plans to stay true to his nano-quest. Mike has an excellent compilation of nanobreweries across America on his Hess Brewing blog (http://hessbrewing.blogspot.com/) He does an excellent job of documenting their growth, or “graduation” as he calls it, into bigger brewing setups.  Cheers Mike!

Hess’ idea of testing the nano “waters” is brave and possibly the model to follow. In a beer community such as the one here in San Diego, which boasts more than 30 craft breweries and growing, it would appear easy for any new brewery, nano or craft, to sell its product. But with limited shelf space and tap space for craft beer and a fairly competitive market that exists for those scarce spaces, is it smarter to stay out of it altogether? Is it smarter to simply sell your beer on your own taps, in your own growlers… on your own turf? The answer seems to lean towards yes, if you are a nanobrewery! If a nanobrewery is able to keep its beer drinkers happy, returning and in the process, not kill themselves with a not so nano amount of brewing to keep up with demand, then why not stay out of the beer distribution market? A nanobrewery could not be sustained if it were to extend itself into the craft beer distribution arena without expanding. In order to meet demand, it would be forced to grow before it was ready. Early expansion could lead to significant financial debt and a closing of doors or a cheapened product that will also eventually lead to the closing of doors.

In reality nano, craft and micro are really just semantics and as long as I am drinking a good beer I could care less whether it is from a nano, craft or micro brewery-I will go out on a limb and say that the majority would agree.

In a town where good beer always goes noticed, it is hard for anyone to keep up with demand. In Hess’ case, when you don’t have to worry about distribution, a few dry kegs are not the end of the world. The community will continue to support the brewery, no matter the size, as long as it produces a tasty product consistently and frequently. I will continue my search to uncover the true meaning of the nanobrewery. Next up is Automatic Brewing.

Alex Flores recently moved to the great city of San Diego to enjoy the endless amount of beer and sunshine. He also loves hops and the New Orleans Saints.