Interview with San Diego's Own Groundswell Brewing Company

Beer has been a longtime favorite for many adults around the world. With San Diego having near to perfect weather year round it is no surprise that breweries have continued to open all over San Diego County. FINE Magazine spoke with Christianne Penunuri of Groundswell Brewing Company about the San Diego staple.

What sets Groundswell Brewing Company apart from other breweries in San Diego?

Two things set Groundswell Brewing Company apart in our market.

1. We brew low ABV beers that are well-balanced and high [in] flavor. High ABV serves its purpose, but it also is easier to hide flavor flaws behind high alcohol content. Our brewers excel at coaxing nuanced flavors from a variety of hop styles. Why low ABV? This leads to the second element that sets up apart from the market.

2. Our brand focuses on relationships and community––beer is social, our tasting rooms are designed for guests to come, bring families and dogs, play games, visit, and enjoy. And, San Diego lifestyle is outdoors––we are active: beaches, hiking, surfing, sports, etc. Our beer complements these activities.

Why should people that haven’t tried craft beer check out Groundswell?

There is no reason to drink big beer in San Diego. With nearly 150 breweries, there is something out there that you will enjoy. If you are uncertain about what you like, we can help you find something. And if there isn't something at Groundswell you like, we will make recommendations at other breweries... we just want you to drink craft!

I'm not a fan of big beer. It doesn't taste good, [and] it has ingredients that you don't need. I can't speak for other breweries, but we don't use artificial ingredients. We use barley, hops, and water, and our fruited tarts add real fruit. We may add other ingredients sourced from local vendors––cocoa, coffee, fruit––but there is no rice, [and] there are no additives.

If you had to choose three beers from your core and seasonal beers, what would they be?

This is probably the hardest question you have asked!

I would choose our Tart simply because the fruit rotates seasonally, and it's really like selecting 6-7 beers. My favorite so far has been the Plum Tart, but we are experimenting with Dragon Fruit and Pomegranate.

I would select Hubba Hubba, because we named that beer after my dad. He died in 2008, long before we had a brewery, but he taught me to drink beer (and good beer at that), and I know he would be thrilled with where we are today. My mom and my sister are active supporters of the brewery, so it's a family affair too.

Finally, I would choose our Quattro IPA. The recipe came from a collaboration between our brewers Callaway Ryan, Zack Hayes, and Fede Savinon from Hoppy Beer Hoppy Life. The beer is a four hop IPA that always reveals new flavors every time I drink it, but is also represents the best of the San Diego craft beer scene.

Where can our readers find your beer other than your breweries?

We distribute to a lot of restaurants and craft beer bars in San Diego. Because we pair well with San Diego outdoor lifestyle, we are also on tap at SeaWorld and Aquitica. We just expanded brewing operations in January and hope to be canning by mid- to end of summer.

Where did the name Groundswell Brewing come from?

Five years ago, Kevin Rhodes (our president and CEO, and my husband) asked if he could buy some brewing equipment. At that time, he had been home brewing in our backyard for years (and before we were married). Perhaps without enough thought, I easily replied "Sure." I didn't expect he would be purchasing industrial equipment with the plan to open a brewery.

I made him write a business plan and funding model. Other than his random use of capital letters, I thought his business plan was solid... but he didn't have a name for the brewery. His concept was for the brewery to be a place where the community could gather to catch up with friends, meet new people, study, work, hang out with family and friends, and be a community center. We'd been to Europe and loved that pubs throughout the continent welcomed newcomers and were focused on relationships.

From there, a friend recommended the name Groundswell since we were attempting to change the direction and perception of "bars," and because San Diego is a beach town. We liked the double-meaning, and when we tested it with potential customers, the brand concept resonated. 

Do you offer Brewery tours?

[Yes], we just expanded brewing operations in January, and I would say in the last 30 days we seem to have caught up, developed systems in the brewhouse that are working, and are appropriately staffed. We will get a schedule of tours together in the next 30 days, but we've had a number of guests ask, and we always do what we can. The process is still pretty magical to us, so we are happy to share it with anyone that asks.

Is there anything new happening at Groundswell?

There is always something new happening. We are a young brewery––just over 3.5 years young––we are working on a barrel program. Our brewers are going to begin piloting small batches to try new recipes, and we expect to be canning a few of our core beers in the next 4-6 months. We have a third tasting room planned in Chula Vista on Third Avenue. In the tasting rooms, we are exploring live music, food pairing events, and even some live painting.

Is there anything else that you’d like to highlight?

Many people don't realize there are a lot of women in the industry. We work in a number of capacities––brewers, admin, front of house, etc. So often, when I tell women about by role at the brewery, they tell me they don't drink beer. This astounds me.

Women are often better at detecting flavor profiles... research has shown that women have a better sense of smell and taste than men. But what this leads me to believe is that more women should be trying craft beer; they are pre-disposed to detecting the various flavor profiles in craft beer. Craft beer isn't a guys-club... I'd love to see more women trying it out.

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