Meet Peter Perrecone: Brewer at Belching Beaver!
Are you interested in sour beers? If so, make sure you head over to one of Belching Beavers’ many locations throughout San Diego including their new location in Ocean Beach to try their latest sour beer! They have a new sour beer program that is just getting warmed up. We were fortunate enough to sit down with the man in charge of Belching Beaver’s barrel-aged sour beer program, Peter Perrecone, to hear more about him and get some insight into things happening at Belching Beaver.
Peter got his start in home brewing, but found a niche he enjoys with sours. This passion led him to become the head of the barrel-aged sour beer program at Belching Beaver. He explained that he is currently working on a sour series with 5 different batches that include different fruits, style of barrels, and more. The first two of the series have already been released with great success, and the third should be out very shortly. Many people don’t realize the amount of time and labor that goes into making a good sour. Working with the fruit can be unpredictable at times & the process is more similar to making wine than it is to brewing beer. There are plans for many more Belching Beaver sours to come as they continue to build out the program so be sure to keep an eye out!
Where will you find Peter when he’s not brewing amazing beers for us to enjoy? Golfing. He really enjoys taking some beers and hitting the greens when he can. We appreciated the time with Peter and the opportunity to learn more about him and his passion for sours. We have no doubt that Peter and Belching Beaver have a bright future ahead! Speaking of a bright future, have you checked out their new logo yet? It’s definitely an upgrade to the original. If you haven’t seen it yet, you can check it out at the end of the Peter’s interview.
How did you become a part of the craft beer industry? How long have you been a professional brewer?
I got into craft beer about 15 years ago. I started brewing professionally August of 2014.
What’s your favorite part of the job?
My favorite part of the job is when the beer is finished and we get to share all of our hard work with the customers.
You run the barrel-aged sour program. If you could make any style of beer with any flavors you wanted, what would it be and why?
If I could make any kind of beer it would be a lambic style. I am obsessed with spontaneous fermented beers.
What’s your favorite memory of working with Belching Beaver? Is there a favorite beer you’ve worked on?
My favorite memory from the beaver is an event Thomas and I did in Las Vegas. We had a blast on that trip. My favorite beer I have worked on is our batch 3 sour that’s soon to be released in March. I just think that beer tastes so good.
What does the future look like for Belching Beaver? Anything exciting you can share?
I think the future is bright for us here at the Beaver. We are always working on new stuff. We are working on getting a distillery license and getting into craft spirits production.
If you could collaborate with any other brewer or brewery, who would it be and why?
If I could collaborate with anyone it would be Tim Clifford from SARA (Sante Adairius Rustic Ales). I really love everything he makes. I also feel we have a very similar style and thought process on brewing.
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