Those are some pretty classy party pants from the guys of Pizza Port San Clemente
between all of the four pubs. Yet their lineups, other than the core four – Chronic, California Honey, Cream Ale and Sharkbite Red – can be widely different. “I think having creative freedom is pretty key to making great beer,” said Miyashiro. Bagby echoed this sentiment. “The brewers are free to brew what they’d like as long as they stick to having a wide range of great beer they are proud of on tap. In the process of creating new recipes, they are free to ask me for advice if they’d like and they often do. If they want to just have at it they are welcome to do that as well.” This formula of management has led to San Diegan brewpubs bringing home a plethora of the awards that were up for grabs at GABF. But even though the Pizza Port guys literally ran circles around the competition at the main stage, it’s their humility that makes the beer taste even better. You won’t find them strutting around, GABF bling in tow.
Pizza Port Solana Beach accepts the second of their awards with an original celebration
Yiga Miyashiro, unable to attend because of the recent birth of his son, was there in spirit for the acceptance of the Small Brewpub and Small Brewpub Brewer of the Year award
brewer at Carlsbad before taking the head po- sition in OB. “I was born in San Diego and raised in So Cal,”
Miyashiro goes on to say, before someone chimed in, “
...by a pack of wolves!” The gang laughed. “German wolves,” another funny guy added. The modest leader of this particular pack, Bagby began homebrewing at the Uni- versity of California Santa Barbara (Go Gauchos!) and has since worked for Stone, White Labs, Pizza Port Solana, and Oggi’s Vista before returning to Pizza Port in 2005. His work ethic is what drives the team’s success. “I feel that a brewer should be proud of everything that they brew and every pint that goes over the bar,” said Bagby. “We all appreciate the process and all of the styles that we make. Why would any brewer want to serve something that they wouldn’t sit down and have a glass of themselves? To make great beer, you need to use all of your ingredients at the right times, temperatures, and amounts. I believe we have been successful because we pay careful attention to how we use all of our ingredients as well as the steps we take in the brewing process.”
The brewing process – everything from cleaning, mashing, yeast management, temperatures, times, and malt and hop selection – is something that remains similar
Instead, the only evident form of “peacocking” they exhibited involved clever clothing choices made for the festival’s big day. Plaid “party pants” were worn by Bagby at GABF for years before Mike Rodriguez, head brewer for The Lost Abbey, inquired on a trip to Belgium last spring if he too could rock the style for the awards ceremony. Bagby, the true team player obliged, and much to his surprise the whole Pizza Port crew followed suit thanks in part to a big push from Events & Promotions Coordinator Melanie Pierce. “I was impressed and stoked that so many of them were able to find pairs of really kick ass pants,” said Bagby. “Not to mention the fact that they were all willing to wear them.” One clothing item he wasn’t consulted on, however, was the “WHO THE F@#K IS JEFF BAGBY?” t-shirt worked up by Pizza Port Chef Nate Soroko. A clever homage to Keith Richards’ famous “WHO THE F@#K IS MICK JAGGER” gear, this shirt took on a life of its own the last day of the festival. “They were a total surprise to me,” admitted Bagby. “Ian of Toronado was staying in the same hotel as Dande and I, and when we walked over to him at a high-top table that morning he slowly turned towards us, chest out with the t-shirt on. He asked me, ‘are you mad?’ What can I do? That’s hilarious! Do you know how many people have asked me how to get one of those?” Well, now you know who to bug, San Diego.
Pizza Port Carlsbad’s massive team receives the Large Brewpub and Large Brewpub Brewer of the Year award
“Nacho” brings the day’s hottest fashion item with him to the stage, eliciting chuckles from the audience
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