E-Malt.com News article: USA, AK: Grace Ridge Brewing finds ideal spot for new home in Homer

Don and Sherry Stead, along with son, Scott, will soon open Grace Ridge Brewing on Ocean Drive in Homer, AK, Homer Tribune reported on January 14.

Originally, the Steads looked for a place to brew in an existing structure, but just couldn’t find the ideal spot. So, when someone mentioned that UPS was moving, Don Stead asked his local UPS driver about the move.

At the driver’s suggestion, Don made contact with builders Harmon and Pauli Hall, and found out what was being done.

“They needed an additional tenant in the new building, and I needed to find a home for our business,” Stead said, adding that it was a good fit with his new landlord. “We were in the right place at the right time.”

“They needed an address for their brewing permits,” Harmon Hall said, adding that 3388 B Street needed another renter after UPS decided it didn’t require all of the space being built.

Grace Ridge Brewing will have a 1,250-square-foot area, with half of that dedicated to the brewing operation where Stead and his son will work. The other half will act as a tasting room, where Sherry will assist people with samples and sell beer to take home.

“She’s a natural,” says Stead.

Sherry is known around town for her work at the food pantry, and as a Haven House board member and fundraiser for Haven House’s Women of Distinction award. She is a regular at the Bay Club, as well as Green Dot events, where she is a trainer. She also works with “Girls on the Run.” A freak accident on Bishop’s Beach in August of 2014, where a falling rock from the cliff crushed a part of her leg, didn’t slow Sherry down very much. She still managed the Camino de Santiago pilgrimage in Spain — just a year later than planned.

Grace Ridge is considered a microbrewery with a three-barrel system. Don said they plan to start off selling just from the tasting room. And, while restaurants have approached them with interest in carrying their beer, that will have to wait for now.

The brewing recipes are Stead’s own. One created for the ladies’ hockey team in 2010 when Sherry was a member, named “Diva’s Toasted Nuts.” Now for a wider audience, it will simply be called “Toasted Nuts Altbier,” and come in at 5 percent alcohol by volume. They will also carry a Sadie Peak IPA at 6.5 percent ABV; Red Mountain Session beer at 4.0 percent; and Coal Point Stout at 6.9 percent to finish out their flagship menu. Two specialty beers will also be available on tap, rotating among the seasons — and whatever fits their fancy.

“We believe in offering variety for the fun of it,” he said.

Stead has been brewing for 25 years, thanks to a brew kit he received as a Christmas gift from his wife. And, while he has been brewing longer than he’s been in Alaska, it’s not for as long as he’s been an engineer. The Steads first moved to Homer in 1995 from California, leaving in 2005 for a job.

“We were living on a lakeshore, but not the ocean and not the Kenai Mountain Range,” he explained.

They “had to come back,” and in 2010, they did just that. After moving back to Homer, Stead immediately became involved in Homer civic committees, appointed to serve on the Homer Planning Commission. Stead has not served in elected office, but was one of three candidates nominated for a Homer City Council seat when one came open in 2011.

Stead has twice retired from engineering jobs; once from Southern California Electric, and once from Homer Electric. He also inspected pipeline for Enstar. Currently, Stead is busy with the Planning Commission, Cannabis Commission, HEA board and the Yacht Club. He makes regular visits to the Bay Club, and — of course — starting a new business.

“That’s enough for now,” Stead said. “I enjoy being busy to a point.”

He added that the goal would be to brew beer three days a week and sail three days a week. For now, however, Stead is finding entrepreneurship invigorating. And, while he hasn’t worked at a “big” company for many years, he is used to handling many things.

“It’s nothing I haven’t done before, but more in-depth,” he said, adding that he has to “look at things in a different way as an entrepreneur; it’s a different way of looking at the numbers. It’s a learning curve.”

Nevertheless, Stead said he’s confident he will figure it out.

Transitioning from home brewing to commercial operation is a huge step — from fire marshals and federal agencies, to licenses and permits. But Stead said they are down to the last permit, for now, and all their equipment is in Homer.

The family hopes to be in the building by February to get started, and figure out the details: like how to deal with all the dust.

“We’re talking 10 pounds of dust to dispose of,” Stead explained.

And while the dust might be a minor challenge to clean up, the used grain is a prized byproduct gardeners love to use in compost piles. If you have chickens, it’s quality, free food.

Stead hopes to hire one or two other staff, eventually. In fact, being able to offer a job or two in town was a very important reason to go commercial, Stead said.

The fact that kids can’t come back (to Homer) after college is something that has bugged Stead. It’s very hard to find a job, and while one of their sons has been able to find a job here, their other son could not.

Stead said he has talked with several brewers, and there are very good candidates — including his son. Right now, however, they might need to slow down on the spending.

“We hope to get to a spot where we need more people,” he said. “We currently have trips planned in June, so we will need help in the near future.”

Now 62, Stead said maybe when he’s 80 someone else will have to brew.

Grace Ridge Brewing Co. hopes to get their doors open in time for the Shorebird Festival.

As a “Navy guy” for eight years, Stead believes “you get what you inspect.”

There’s little doubt this Homer businessman will cross his Ts and dot his Is to make this business succeed. And soon enough, Homer will be enjoying the fruits of his labor.


15 January, 2016