While Joe Pacini was still in college, he was fortunate enough to work for some small restaurants that were very craft beer forward for that time (before the term ‘craft beer program’ existed). He quickly learned that beer went way beyond the Budweisers, Coors, and Yuenglings that dominated the market. He was committed to learning as much about beer as he could but at that time there wasn’t much interest nor information available.
He started working in the food and beer industry, where his thirst for beer knowledge really blossomed. Two decades and many unconventional brewing project later, he’s the proud owner and brewmaster of Half Moon Bay’s Sacrilege Brewery + Kitchen.
“Sacrilege is about taking the traditional and spinning it on its head. Why be normal? Let’s see how unconventional we can get and push the boundaries. Someone once told me that any beer that used more than malt, hops, yeast and water was sacrilege. That’s exactly what I want to do. So be it. It’s Sacrilege!”
- The Business of Beer, Oct 21 Oct 24