Owner Ken Anthony's friend Justin introduced him to the world of homebrewing when Ken was in college. In the beginning, they were brewing extract batches on the stove top, using a funnel filled with ice as a wort chiller, and fermenting in the closet. The beer was lackluster at best, but was the start of something so much bigger. Before long they were all-grain brewing, temperature controlling fermentation, kegging the beer, and hosting tasting parties. The guys talked about opening a small ... view more »
Owner Ken Anthony’s friend Justin introduced him to the world of homebrewing when Ken was in college. In the beginning, they were brewing extract batches on the stove top, using a funnel filled with ice as a wort chiller, and fermenting in the closet. The beer was lackluster at best, but was the start of something so much bigger. Before long they were all-grain brewing, temperature controlling fermentation, kegging the beer, and hosting tasting parties. The guys talked about opening a small brewery in San Diego but were routinely deterred by the overwhelming cost and difficulty associated with such a start up. Ken started to secretly make plans to open his brewery. He continued to brew batches as fast as he could empty his fermenter. He would often brew the same beer three or four times in a row, making subtle recipe changes, until it was just right. By late 2012 they were on the hunt for a space to rent.
In April of 2013, they were handed the keys to the the perfect space and away they went! Ken assembled his then “nano brewery” with a one-barrel brewhouse and four 3-barrel plastic fermenters that were temperature controlled using window AC units inside boxes that his friend Jack helped him build. He converted a stainless steel sink into a keg washer and washed them one-by-one with three separate passes: caustic soda, acid, and sanitizer. Washing just a few pallets of kegs took about twelve hours. In contrast, the keg washer at Device now washes three pallets an hour.
Device beers are now distributed throughout Northern California from San Francisco to Lake Tahoe, and Bakersfield to the Oregon border in more than 2,500 retail accounts. Ken opened the ICE Blocks Midtown Taproom in June 2018 and opened the 7,000 sq ft Pocket/Greenhaven Kitchen and Taproom in February of 2020.
They will be serving a set menu, so if you have any dietary restrictions, please be sure to inform them in advance so that they can make an accommodation.
Menu:
-Opening Act: Spanish Ham Croquettes
-Acoustic Set: Fall Salad
-Greatest Hits: Pork Tacos
-Encore: Brownies
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