Assistant Brewer, South Park Brewing Company
As a young and wily brewer, Adam Carbonell gained experience at local breweries before taking the helm at Vista’s Back Street Brewery in 2009 behind beers with culinarily driven ingredient combinations that went beyond what most were doing at the time (such beers have become far more common since). Soon after, he volunteered his services as president of the San Diego Brewers Guild at a time when few were looking to assume the responsibility of that role. A year later, Carbonell all but disappeared from the San Diego brewing scene, but as of two months ago, he’s back and helping out beer buds Scot Blair and Cosimo Sorrentino, lending brewing muscle to the recently established South Park Brewing Company. We caught up him between batches.
How did you get involved brewing with South Park Brewing Company?
I ran into Blair at Live Wire right around the time of SPBC’s soft opening and he casually asked if I could help out. Cosimo was just swamped. Running Monkey Paw (Pub & Brewery) and overseeing every aspect of SPBC from the brewery to everything that goes into opening a new restaurant, they needed someone who could come in and alleviate some of the pressure. I had brewed for Blair in the past. We released about a half-dozen beers exclusively for Hamilton’s Tavern, and I think Cos is a great brewer, so of course I said, ‘yes.’
What are your thoughts on SPBC as a new hot spot in its namesake community?
It’s a little fishy…in a good way. They’ve really set themselves apart visually and conceptually, and the food is killer. I also know this has been Blair’s vision for a long time. Maybe not the whole fish thing, but to be able to open up a brewery in the community that he’s been so dedicated to. Hamilton’s is synonymous with South Park and SPBC is a great extension of that. Oh, and did I say Cos is a great brewer?
Tell us about the collaboration beer you brewed with Left Hand Brewing out of Colorado.
They were such a huge inspiration to me with their milk stout, so the opportunity to do a collaboration was an honor. Also, they chose to do it at SPBC after we’d only been open less than a month. I knew I wanted to do something with lactose that wasn’t a stout or porter. I had the idea of doing a creamsicle beer for a long time and they were into it. The beer highlighted a lot of fresh local and organic produce; mainly orange and kumquat. For a twist, there were also a lot of chocolate notes. It was a great addition to SPBC’s grand opening festivities.
How’s it been returning to the San Diego brewing fold after a bit of a hiatus?
Well, I wouldn’t say I’m in the fold. I’m happily hiding in the creases, but it’s been fun getting the rust off and being able to help out at SPBC. But that’s totally Blair and Cos’ baby. I’ve known those two for a long time…before either were in the industry. Blair’s bat-shit crazy, but so am I, and I think we work well together because of that understanding. I’m happy to support what they’re doing. As for myself, just because I chose to step away for a while doesn’t mean I haven’t been working and scheming the whole time. I’ve pulled away from a lot of projects, actually. I’ve taken some time off, but I think you’ll be seeing something from me sooner than later.
How have things changed since you were president of the San Diego Brewers Guild?
I sleep. Seriously, I owe that to my wife, Jenna. She’s a super-hot badass and has really made me a much more relaxed and tolerable person…even though I’m still a spaz. And we’ve been traveling a lot. I never even had a passport before I met Jenna, and now we’ve been all over. Indigenous moonshine, good street food and uncomfortable beds are our only requirements.