Master brewer Peter Licht’s interest in the colors, flavors,
textures and tastes of beer evolved early. When he was 5 years old,
he took a small sip of his dad’s beer. He wasn’t quite sure what to
expect, but apparently he liked it
– ever since, Licht has dedicated his life to learning the exact
science of brewing.
Master brewer Peter Licht’s interest in the colors, flavors, textures and tastes of beer evolved early. When he was 5 years old, he took a small sip of his dad’s beer. He wasn’t quite sure what to expect, but apparently he liked it – ever since, Licht has dedicated his life to learning the exact science of brewing.
Licht, co-owner of the Coast Range Brewing Co. in Gilroy, is one of a handful in the South Valley who enjoy beer so much they decided to make a living of it.
During his years at the master brewers program at the University of California, Davis, Licht, 38, met Ron Erskine, Coast Range’s founder, and the two launched the operation in 1995.
“Around that time, the microbrewing scene had so much vitality, and so many wonderful breweries were opening up,” Licht said. “It was something I really wanted to get involved in.”
Since opening its doors, the 20-barrel brewhouse has increased its capacity six-fold, Licht said. Brewing mostly American- and English-style ales, Coast Range supplies its product to several local bars as well as to companies for private labeling, including to beverage superstore Beverages & More.
Coast Range has about five or six beers on the market at any given time, four of which are standard beers and one or two seasonals, Licht said. Up-and-coming is a Russian stout – the strongest brew Coast Range has ever produced – to commemorate the brewery’s 10th anniversary, as well as a favorite kids’ drink: root beer.
Although the brewery is open for public tours and tastings, there’s no restaurant attached – yet.
“We’ve always had it in the back of our minds that we’d like to do that, and we may in the future,” Licht said. “So far, we’ve just been concentrating on making beer.”
Opening a restaurant also has been a long-time dream for Geno and Cindy Acevedo, owners of the El Toro Brewing Co. in Morgan Hill. This summer, the Acevedos’ dream will come true as they open a brewpub in the former police station in downtown Morgan Hill.
The restaurant, an extension of their existing five-acre operation on Hill Road, will seat 300 and feature live entertainment.
El Toro primarily produces English-style ales as well as lagers, supplying 48 counties in California, Wisconsin and Washington, D.C. Their most popular brew is the poppy jasper amber ale, something the Acevedos are so proud of they’re planning to install a circular bar inlaid with poppy jasper rock in the new brewpub.
The first brewery in Santa Clara County, El Toro opened in 1994 as a manifestation of Geno’s love for English ales, which he picked up during his travels to Europe.
Setting the precedent for other area microbreweries was an exciting challenge, Cindy said, adding that she and Geno are ready to tackle the next chapter of their business, the brewpub.
“We’re really looking forward to that,” Cindy said.
As the Acevedos anticipate what’s next, Bill Millar, co-owner of the San Andreas Brewing Co. in Hollister, is ready to hang up his hat – and his kettles.
“The brewery needs some new blood – some younger blood,” said Millar, 62, whose wife Carol runs the brewery’s attached restaurant. “I’m burned out, but I don’t want to see it just disappear. We’ve had some offers we’ve turned down because we’d like to see it continue. We’ve put a lot of blood, sweat and tears into this place.”
San Andreas opened in 1988, when microbreweries – which, by definition, produce less than 15,000 barrels a year – were just beginning to emerge.
Millar was working for San Benito Foods at the time, but after learning more about microbrewing, he decided he wanted to give it shot.
“It started as a curiosity. I put together four partners, and we decided to open the brewery. It wasn’t supposed to be full time, but it certainly turned into that,” he said, chuckling.
About eight years ago, the 15-barrel brewery distributed to 22 states including some on the East Coast. Since then, the operation has scaled back significantly and now keeps its focus more local, using fresh apricots and cherries from area orchards to create one-of-a-kind fruit-flavored brews.
The restaurant, which has won several accolades from local media, serves pub food including fish and chips, burgers and a variety of salads.
The brewery produces 12 to 15 different varieties, Millar’s favorite being the pale ale.
“It’s a standard beer, but it’s unique. It’s low in alcohol. I make it in English style – 3.2 percent alcohol – and it has lots of flavor. It’s very hoppy and complex,” he said.
Running a successful microbrewery isn’t always easy in the face of much larger, higher-producing operations, the microbrewery owners agreed.
Getting the beer marketed, through the distribution channels, into stores and in consumers’ hands can be a challenge.
But in the end, they said, the hard work is worth it – especially when it means watching a local sit back, beer in hand, enjoying the brew.
