Brewpub Delivers a Taste of New Zealand
to the Vibrant Neighborhood
SAN DIEGO, Calif. (Jan. 29, 2019) — Kairoa Brewing Co. is officially open to the public today as the historic neighborhood’s only brewpub. Paying homage to the founders’ New Zealand roots, Kairoa introduces locals to Kiwi culture through a unique food menu and a rotating lineup of in-house craft beers. The expansive 10,500-square-foot space holds up to 500 guests, with a new rooftop overlooking the bright University Heights sign. Beyond beer, Kairoa offers hard cider, more than 20 select wines, and kombucha on tap.
“It took four years to plan Kairoa, so we are so excited to finally be open for business today,” said co-founder Shanan Spearing. “Most of the restaurant is inspired by New Zealand — everything from the design to the food and beer. We strategically designed the menu to appeal to everyone from beer nerds, to non-beer fans, and even people who don’t drink.”
Head Brewer Joe Peach brings with him more than 10 years of experience in his craft from local Lightning Brewery and Bitter Brothers Brewing. Peach aims to meld the flavors of his faraway homeland with the innovation of the San Diego craft beer industry. Brewing with rare New Zealand hops, Kairoa’s in-house beers embody true-to-style, aromatic flavors. The brewpub offers five drafts, with five more slated for the coming weeks.
Here’s what’s available today:
4 Gables IPA (7.3%) unfiltered West Coast style, citrus-forward, passionfruit, pine.
Southern Sky IPA (7.2%) unfiltered West Coast style, mango, orange, papaya.
Cheeky Buggah Belgian Blond (4.8%) light-bodied subtle spice, light caramel, and honey.
Wizard of the South Hoppy Wheat (6.2%) full bodied, hoppy aroma, melon, honeydew, pear.
Ostrich Oatmeal Stout (5.3%) velvety mouthfeel, heavy roast aroma, chocolate.
Kairoa’s brunch and dinner menus fuse fresh, coastal flavors of Southern California with the comforts of traditional Kiwi cuisine, with several gluten-free and plant-based plant-based options. The brewpub’s unique food selection is influenced by Executive Chef Rocio Fleckenstein’s decade of professional culinary experience. The Fried Shrimp Butties are an ode to her childhood memories of eating prawns in Spain, and the Grilled Salmon Collar Salad showcases Fleckenstein’s dedication to utilizing the entire animal. Previously, Fleckenstein was a chef with Ballast Point Brewing for three years.
Kairoa Brewing Company’s operating hours are Sunday from 10 a.m. - 10 p.m.; Monday: 3 p.m. - 10 p.m.; Tuesday: 3 p.m. - 10 p.m.; Wednesday: 3 p.m. - 10 p.m.; Thursday: 3 p.m. - Midnight; Friday: 11 a.m. - Midnight; and Saturday: 10 a.m. - Midnight. It’s located at 4601 Park Blvd, San Diego, CA 92116.
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Kairoa Brewing Co. delivers what was once an untapped area of San Diego’s already expansive craft beer industry: a New Zealand-inspired brewpub. In January 2019, the Peach family and partner Shanan Spearing opened Kairoa’s doors to San Diego’s vibrant and historic University Heights neighborhood. The brewery proudly specializes in crafting true-to-style beer, much of which incorporates New Zealand’s uniquely aromatic hops. The brewpub’s cuisine fuses the fresh, coastal influences of Southern California with the comforts of traditional Kiwi food. A distinct, urban design carries throughout the main level and open rooftop area to provide families, locals, and tourists alike a place to gather and enjoy eclectic food and libations that extend beyond beer to include wine, hard cider, and kombucha for lunch, dinner and weekend brunch. The name Kairoa is a combination of two small mountainous towns on the south side of New Zealand where the owners hail from: Kaikoura and Akaroa.