In March, the Brigantine restaurant group announced its entry into the local brewing industry. Its fermentation vehicle is Ketch Brewing, a 10-barrel production facility sited in the hospitality operation’s headquarters at 7889 Ostrow Street. That apparatus is visible behind a sheet of glass separating the production area from a tasting room that, while a tad petite, is being used to preview the beer and food that will be available at a pair of Ketch Grill & Taps locations currently under construction.
In addition to a full-on restaurant located at 2614 Shelter Island Drive (at the former Red Sails Inn across the street from The Brigantine’s original location), a smaller version of Ketch Grill & Taps will debut as part of the company’s Portside Pier overhaul of the waterfront downtown spot at 1360 North Harbor Drive, which formerly housed Anthony’s Fish Grotto.
With neither project completed, Brigantine is offering menu items from its eventual casual seafood and craft beer concept at the Kearny Mesa spot, bringing dual meaning to the term “tasting room.”
Also on display are the first drafts from recently-hired head brewer Sam Billheimer. Billheimer comes to Ketch from North Park’s Fall Brewing. His inaugural lineup of beers includes an IPA, Kölsch, Golden Ale, Blonde Ale, and Vienna-style lager.
Ketch Brewing’s tasting room is currently open from 11 a.m. to 2 p.m., Monday through Friday.