Beer Brought Them Together

Once upon a time, Dan and his son Jesse were anything but close. They had a strained relationship that was ripe with conflict. That is, until one day in 2012 when they found themselves in Dan’s garage tinkering over a newfound hobby—making homemade beer. Although they hadn’t collaborated on much before, brewing grew into a passion they shared. They were both driven by the desire to learn everything there was to know about brewing and do it extremely well. Over time, they grew in friendship and respect for each other. Hoping to find other like-minded people, they joined the Long Beach Homebrewers Club and connected with a community of other passionate brewers. They shared their brews and received positive feedback. And the dream grew. They wanted to share their passion with an even larger audience. And in 2016, Ten Mile Brewing was born.

Ten Mile Brewing remains family-owned and operated, with Jesse as head brewer and Dan as operations manager.

What’s in a name?

The name Ten Mile comes from the Kings Canyon National Park region of the Sierra Nevadas in California. Ten Mile Creek is a tributary of Hume Lake, near where the family has owned a cabin and been vacationing for generations. The region is home to the giant sequoia trees and thousands of acres of magical scenery.

Signal Hill Brewery

Inspired by this favorite place, Dan and Jesse (with a little help from their friends) built Ten Mile’s Signal Hill brewery and restaurant using raw elements similar to what is found in these majestic mountains.

Beer

Ten Mile’s award-winning beer is made with only the finest and freshest ingredients. Each recipe is perfected to reflect the historical accuracy of each style as well as unforgettable taste.

Food

You may not be surprised to learn that Dan and Jesse share a passion for not only brewing but cooking. Years of working as a professional food photographer allowed Dan to rub elbows with some of the most famed chefs in the world, including Wolfgang Puck, Michel Richard, and Nancy Silverton. During their shoots, he sampled the feasts they brought to photograph. At home, he knew he had to recreate the incredible dishes.

Growing up, Jesse became familiar with these and more as he learned from his dad. On his own, he has taken a deep dive into varying cuisines of his own curiosity, striving for a fundamental understanding of every ingredient and its potential. Ten Mile’s pizza dough recipe was forged by Jesse in his own kitchen for five years before introducing it at the brewery.

Dan and Jesse share a vegetable garden in which they source ingredients for their professional kitchen. Every pizza is crafted and perfected together.

Welcome

In the heart of the city, Ten Mile is a warm and inviting space. We hope you’ll stop by with friends and enjoy yourself.