Beer Brought Them Together.

Many moons ago, Dan’s relationship with his youngest son, Jesse, was strained and fraught with conflict. The two didn’t think they had anything in common, and most interactions ended in frustration. However, in 2012, 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 craved to know everything there was to know about brewing and to do it better than anyone. Thus, their relationship and their lives began to take a new turn. 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 positive feedback. They began to dream of sharing their passion with more people and creating a space where people could gather together over a beer, just like they had. 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 vacationed for generations. The region is home to the giant sequoia trees and thousands of acres of magical scenery.

Brewery at Signal Hill

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 perfected recipe reflects the historical accuracy of each style — as well as an unforgettable taste.

And Food, Too.

You may not be surprised to learn that Dan and Jesse share a passion for not only brewing, but also cooking. 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 photo 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 do so 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 great pizza and beer.