Meet Head Brewer David Gatlin
From architecture to bartending to brewing at AVBC
For 18 years, David Gatlin’s subtle influence has shaped the beer coming out of the Anderson Valley Brewing Company. As the Head Brewer and Director of Production he’s the guy who makes sure everything happens how it should and when it should, overseeing the brewing, barrelling and packaging of our beer.
Like most of us, he was originally drawn to the valley by the beer. Like most of us, his road here was not a straight shot. Born and raised in Southern California, David Gatlin graduated from UC Davis with a Bachelor of Science in Environmental Design. When his plans for a career as an architect didn’t pencil out he returned to UC Davis to attend the Master Brewers Program, and upon completion became Head Brewer at the Tied House in Mountain View, California. From there he was hired at Firestone Walker Brewing when the brewery was in a small building on the Firestone Vineyards in Los Olivos, California. He excelled there and was promoted to Head Brewer at Firestone Walker before taking on that role here at AVBC.
How did you get into brewing? When?
In 1993, unable to get a job in my chosen field of architecture, I obtained a bartending job at the Tied House, a brew pub in Alameda, California. Bartending was a profession I had learned while in college. Fascinated with brewing, I worked my way from the bar to the brew house. I started with shoveling spent grain from the mash tun, cleaning/filling kegs, and of course, the constant cleaning. The then Head Brewer, Jeffers Richardson, convinced me to attend the Master Brewers Program where he had obtained his formal brewing education. I completed the program in 1996.
How long have you been at AVBC?
I began my 18th year at Anderson Valley in March of this year.
Favorite style of beer to make? To drink?
Pale Ale is my all-time favorite. Although, sour beers are very near and dear to my taste buds. I enjoy the art of blending barrels, especially sour barrels.
What’s your role in the beer making process? What does a typical day look like?
My title is Director of Production. I schedule and oversee all of production: brewing, cellar, and packaging. I spend a great deal of time staring at numbers on spreadsheets deciphering what needs to be done when. I work closely with the people at the brewery coming up with answers to everyday issues that seem to come up almost every day. I sit on a panel that tastes beer each day. We taste beer in process, beer that is ready to package, packaged beer, aged packaged beer, and beer from barrels to determine readiness and blends. Every beer we make has at least three quality control tastes before we release it.
How do you and Fal work as a team?
I have a great deal of respect for Fal. We have a unique bond. We do not always agree and we tell each other so. That being said, we always support each other.
What you like most about working at at AVBC
Beer, location, and people. I came here for the beer, the Legendary Boonville Beer. It is an honor to work for a company that is renowned for its quality and commitment to excellence. The location speaks for itself—some call it paradise but people make the brewery. We have a strong team. People, myself included, who are proud to work here. They care about the product and each other.
