Beer Brought Them Together

Some time ago, Dan and his son Jesse were anything but close. Their relationship was strained and ripe with conflict. That is, until 2012, when one day they found themselves in Dan’s garage tinkering over a newfound hobby—making homemade beer. Although they hadn’t collaborated on much before, brewing quickly grew into a passion they shared. They both desired to learn everything there was to know about brewing and to do it very very well. Eventually, not only did they learn just that, but they grew in friendship and respect for each other. Seeking 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 a lot of positive feedback. And the dream grew. They began to dream of sharing their passion with an even larger audience and create a space where people could come together over a beer. And in 2016, Ten Mile Brewing was born.

Ten Mile Brewing remains family-owned and run, 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 as well. 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, and continues to today, 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

All of our taprooms are warm and inviting spaces. We hope you’ll stop by with family or friends and enjoy community—as well as some great pizza and beer.