Butcher's Brew is a brewery we have yet to try, but are ecstatic that we will be able to at Taste of Brews. I'm a foodie with an appreciation of creating and cooking everything from scratch. I'm intrigued by the process of creating things that you would normally buy pre-made without thought of what goes behind it all. Fermenting, curing, aging, pickling; these are all specific processes that involve chemical conversions that instill certain flavors along with preservation. The people behind Butcher's Brew must be the same way, for the co-owner previously had a meat curing company. They do not use their name loosely.
The Brewery: Butchers' Brewing was born out of a love for good beer and good meat. A natural progression and exploration in fermentation, it was the vision of former Knight Salumi Company owner and founder, Rey Knight. An avid home brewer who held many experiments with beer yeasts and bacteria's in salami and meat curing, Knight has unleashed his passion for brewing onto the San Diego craft beer scene.
-Gabriel Tennberg: Raised on the Hawaiian Island of Kauai surfing and soaking up the local food and culture. Now a So-Cal resident Gabriel has carved a career in the Surfing industry, designing for brands like Billabong, Element, Hurley, and DC shoes. Also Creator of his own brand Pidgin Orange, with longtime friend Jeff Yokoyama.
-Rey Knight: With a gypsie childhood moving throughout the Pacific Northwest, farming, hunting, home brewing, and cooking. Rey Attended the CIA (Culinary institute of America) in Hyde Park New York. After which he traveled and worked his way through France back to the US, through many kitchens to hit San Diego, where he established Knight Salumi Company, a artisanal craft, chemical free cured meat shop. A natural progression in fermentation brought Rey to the brewing scene, experimenting with yeasts and bacteria. As a home brewer and not traditionally educated in the arts of brewing the techniques used to create butchers beers aren't always conventional.