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edible Monterey Bay Summer 2016

EDIBLE ENTREPRENEUR LEADING LADY How motorcycle mama Emily omas ignited the Santa Cruz craft beer explosion www.ediblemontereybay.com 35 BY DEBORAH LUHRMAN PHOTOGRAPHY BY MICHELLE MAGDALENA e driving force and culinary mastermind behind Santa Cruz Mountain Brewing and e Cremer House restaurant, Emily omas says she often feels like the producer of a Broadway play. “Every morning I go in and I have this cast of characters and all the sets and the props. It’s high drama. Everybody’s got their stuff going on, equipment is breaking,” she says. “It’s really intense and then somehow, miraculously, we open and it’s like a beautiful show.” omas, who at 41 runs two successful businesses and manages 60 employees, likes to spend mornings at the brewery and then hop on her black Triumph Bonneville SE for the 10-minute ride through the redwoods up to the restaurant in Felton. “Riding that motorcycle and yoga are my meditation,” she says. “It gives my head a chance to disengage.” is summer she has even more than usual on her mind with the brewery’s first major expansion. SCMB is tripling its floor space, adding a 2,400-square-foot suite adjacent to the current brewery. Part of the new space is being used for an 800-square-foot walkin cooler, and the rest is filled with fermentation tanks of various sizes—which will allow SCMB to brew three times more beer than it does now. “We just couldn’t make enough beer,” omas explains. “People wanted a kind of community center with the beer garden and taproom, so we put a lot of energy and effort into creating that, but once we did, all of our beer was being consumed there.” e expansion will also enable the brewery to have a bigger presence in local shops and restaurants and pursue exciting new projects. For example, SCMB will begin selling its brews at the Westside Santa Cruz and Felton farmers’ markets this summer. anks to a new state law, shoppers will be able to sample beer at the farmers’ markets and take home bottles, 12-ounce cans and “crowlers”—32-ounce cans filled at the brewery. SCMB is also expanding production of the beer it brews each summer for the Santa Cruz Beach Boardwalk. is year, instead of one special beer, it will make four brews using recipes from the past four seasons: Giant DIPA, Boardwalk Blonde, Horse Tale Ale and Casinos IPA. In the second year of its collaboration, SCMB won the Brass Ring Award for “Best New Innovation in Food and Beverage” at amusement parks worldwide, a prize handed out by the International Association of Amusement Parks and Attractions. A new mobile canning service


edible Monterey Bay Summer 2016
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