A native San Diegan, Tomme returned home to San Diego in 1995 after earning his Bachelor of Arts in English from Northern Arizona University where he cultivated his passion for brewing. In March of 1996, Tomme began his professional brewing career at the now defunct Cervecerias La Cruda (The Hangover Brewery) in downtown San Diego. Working under the guidance of Troy Hojel, Tomme developed his passion for brewing flavor driven beers. The two brewers worked on many new recipes and processes that Tomme still uses today. Cervecerias La Cruda earned a Gold Medal at the 1996 Great American Beer Festival and at that point it was only the second Gold Medal earned at this prestigious competition by a San Diego brewery.

After La Cruda closed it doors in March of 1997, Tomme went to work for White Labs in San Diego. Working with Chris and Lisa White, Tomme spent his days selling yeast and in product development as he waited patiently for the right brewing job to become available. In May of 1997 he was hired by Pizza Port in Solana Beach where he remained the Head Brewer until June of 2005 when he was named Director of Brewery Operations for Pizza Port and Port Brewing Co.

During his tenure in Solana Beach, Tomme earned the respect of his brewing peers and the community of beer enthusiasts for his unwavering commitment to great beer and the promotion of San Diego as a great beer town. Along with Tom Nickel and Jeff Bagby, he founded the San Diego Strong and Real Ale Festivals which have become synonymous with good beer and good cheer in San Diego. These annual events take place at the Pizza Port in Carlsbad. In 2001 they added the 12 Hour Belgian Beer Party to the list of events which take place each year.

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In addition to promoting San Diego as a great beer city, Tomme worked to create the most unique beers at the Pizza Port in Solana Beach. His ongoing experiments included oak aging of beers, using fruits, herbs and spices along with numerous wild yeasts and micro-organisms. Each of these experiments further emboldened Tomme to try new processes and even some time honored processes (like barrel aging) as he and the brewers of Pizza Port Solana Beach sought to make the most interesting beers possible.

In their quest to be innovative, they created beers like Cuvee de Tomme- named the 2001 Malt Advocate Domestic Beer of the Year. Other beers like Hop 15, SPF 8 and SPF 45 Saison became highly anticipated seasonal releases. Old Viscosity was brewed to celebrate the 5th Anniversary of the San Diego Strong Ale Festival. In 2002 Late Harvest was produced blending elements of wine and beer making as the brewers used fresh Carignagne Grapes for a unique twist. More recently, Mo Betta Bretta became the first 100% Brettanomyces fermented beer produced in the United States. As more oak barrels were added, new beers were released. Two of these beers Le Woody and Le Woody Brune will be recreated as part of the Non Denominational line of Lost Abbey Beers.

During the 8 plus years that Tomme was the Head Brewer in Solana Beach, the brewery won 13 Great American Beer Festival Medals, numerous medals at the Chicago Real Ale Festival as well as other regional and national competitions. In 2003 and 2004 Pizza Port Solana Beach was named Small Brewpub Brewery of the Year. Tomme Arthur was also named Small Brewpub Brewer of the year for 2003 and 2004.

Tomme remains the Director of Brewery Operations for Port Brewing and will oversee the brewery operations for The Lost Abbey serving as the Head Brewer for this entity as well.

He can be reached at:
Tomme@lostabbey.com

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