Along with co-founder Monica Andresen, former professional chef Bill Warnke opened tasting room and brew house, Bitter Brothers Brewing Co., in January 2016. Trained in the culinary arts and with brewing is his blood – Bill’s great grandfather was a brewmeister in Germany – the former Event Chef for Waters Fine Foods & Catering was initially introduced to San Diego beer through his participation in Cook’s Confab, a foodie event that paired chefs with breweries. Today, the popular Bay Ho-based brewery comprises a 15-barrel brew house system with four 30-barrel fermenters and has the capability of producing around 4,000 barrels annually.
Given that you’re also a well-known chef, which kind of recipe is harder to formulate, food or beer?
I think the culinary side is much more difficult for me, only in the fact that I have a competent brewer that I can express what I would love to see in a beer and he can make that happen. That’s what’s so nice about our collaboration. What makes our food and beer pairings successful is the fact that we understand how well ingredients pair together
What is currently your favorite beer and food pairing?
Beer along with beer…kidding. I think the new things that I’m really having fun pairing beer with is the seafood that’s available here in San Diego – for our Family Dinner I did white Sea Bass with tropical fruit paired with our Family Tart Berliner Weisse.
What’s your favorite thing to cook that has one of your beers as an ingredient?
Bratwurst simmered in our Extra Special Brother ESB – that’s my ultimate comfort food. I’m the classic German boy.
Have you crafted any beer cocktails? If so, what’s your favorite?
I have not. But good idea.
What do you have planned for your first anniversary in January?
Our head brewer, John Hunter, is prepping a Russian Imperial Stout for the occasion. We’re excited.
What ingredients do you want to work with in the future to expand your flavor profile?
What I’d like to do is work with more Asian ingredients to see more American beers used in Asian cuisine and restaurants. You don’t see many craft beers in Asian restaurants. I’d like to have our beers pair better with that style of cuisine.
