Can & Draft Release
Minesweeper, 7.1% American IPA
Grower’s, 5.5% Yeast Driven Pale Ale
J.C. began his career in beer by opening a small craft beer-focused rotisserie sandwich shop on the San Diego State campus in 2009 with his college friend, Alex Pierson. Shortly after he began homebrewing, this hobby quickly turned into an obsession. Hill and Pierson opened a second location in Pacific Beach in 2011 with a small 3 bbl brewery, dubbed “Amplified Ale Works”. In the meantime, Hill earned a degree in Brewing Science and Technology from the Siebel Institute and became a Certified Cicerone.
In late 2013, Hill got a call from his father, John, asking if he’d like to open a brewery restaurant in Monterey. The opportunity to collaborate on a project with his father and move home to Northern California to start a family with his wife, Melanie, could not be ignored, and soon the father-son team opened Alvarado Street Brewery & Grill in May of 2014. Two years into the venture, they decided to augment their vision by opening a 60 seat Beer Garden to replace the back parking lot of the restaurant, and open a 20 bbl production facility and tasting room in Salinas.
Chef Brandon grew up on the waterfront in San Francisco and started his seafood experience in high school, cracking crabs on Fisherman's Wharf during summer vacations. Miller began establishing his culinary career when he was 20 taking over the oyster bar at Pacific Heights Bar & Grill. In 1985, Miller started in a pantry position at the famous Fog City Diner quickly proving his talents and moving up as the sous chef a year later. Since then Miller has been the executive sous chef at Tra Vigne in Napa Valley and has traveled Europe cooking, learning, and tasting his way around, eventually returning back to San Francisco. His years of executive chef experience include notable restaurants such as Paragon, Stokes Adobe Restaurant and Bar, Lulu Bis and most recently Mundaka in Carmel. Brandon is an avid homebrewer and is incredibly passionate about craft beer, as many of his dishes are designed around the pairing of a particular beer.