Homebrewing since he was a 21-year-old ASU student, Jesse Kortepeter learned the ropes working for SanTan Brewing Company and Flagstaff’s Wanderlust Brewing Co. in his early career. In October, he’ll hit six years at Oro, where he authors every recipe, including Trigo Suave, a fruit beer he reluctantly made that ended up winning a silver medal at the 2022 World Beer Cup. Here is our extended Q&A with Oro’s award-winning brewer.
What was it like when the silver medal news came down?
Initially, it was kinda shocking. Trigo had made the medal round before at GABF and World Beer Cup, so we kept entering, hoping it would break through. I’m not a big fruit beer guy, but customers kept asking for it. The thing I like about Trigo is it has a lot of tangerine but still finishes like a wheat beer. I was part of the crew at SanTan when Mr. Pineapple won a silver at World Beer Cup, but this one is a lot more special because we’re a small outfit. Local businesses were very congratulatory, offering discounts in their shops if you mentioned it.
What’s your favorite beer you make?
Right now, I really like the Session IPA, but I’m drinking a Singularity, which is probably my second favorite beer. It was the first recipe I got to write when I got here. It’s really fun, because we just change the hop… [and] the malt stays the same. It gives you an in-depth look at what certain hops will bring.
Which local restaurant dish do you like to pair with your beer?
Gus’s World Famous Fried Chicken has some of the best fried chicken in the world. One of my favorites to pair with it is Give Peat A Chance foreign export stout. It’s a contrast, but makes things better. With the slight smokiness and dark, rich flavors, the beer cuts through the greasy aspect of the fried chicken.
IT’S A SMALL WORLD
Kortepeter attended the W.P. Carey School of Business at Arizona State University (also when he learned to home brew) and recalls a class project that brings his story full circle.
“You had to lay it all out,” he remembers about his entrepreneur degree. “What are your expenses and what licenses do you need? I actually looked at this building (where Oro is now) specifically, which is crazy to me. Eight years later, I’m brewing beers in this building. I even showed Dave (Valencia, the owner) my old school work on my computer because he didn’t believe me.”
Kortepeter grew up in Mesa just a few blocks south of the downtown area, and now he’s helping Main Street realize its importance.
“I kicked around the idea of opening a brewery in Downtown Mesa. At that time, Desert Eagle was open for about a year and it seemed like there was a void in this area. When I was growing up, no one went to Downtown Mesa. It wasn’t a big destination but I always thought it had that potential.”
Kortepeter credits the work being done by the Downtown Mesa Association for revitalizing the area once referred to by unimpressed critics as “Nil Avenue.”
“They’re doing an awesome job down here trying to cultivate businesses and helping them overcome hurdles. The light rail also helps spur some activity.”
AIMING FOR CONSISTENCY
While writing the recipe for Oro’s Boot The Brits hazy IPA, Kortepeter aimed for a three-hop blend to create it, but the Galaxy hop was too expensive and its availability is unreliable.
“One thing that brewers strive for is not only making a good product but making it repeatedly.”
While rethinking the Boot The Brits recipe, Kortepeter created a single-hopped IPA with El Dorado, a hop that produces tropical notes familiar in the hazy IPA style.
“Through the Singularity series, we selected that hop for our Boot The Brits.”
While he prefers a pale ale and mentioned he likes a Wren House beer from time to time, Kortepeter lights up whenever anyone notices Oro’s diverse lineup of beers on the menu.
“We pride ourselves on that. At first, we struggled with our identity and then it became apparent we have a diverse lineup. We make beers that most people won’t make. We have Sebastian’s London Porter and that style is practically extinct. I love making styles that others don’t like to make. We always have a bitter on, we have a saison on year-round. Anyone who comes in here to Oro who wants a beer, we’ll have something for you.”
The last time PHOENIX visited with the team at Oro Brewing was during Arizona Beer Week in 2021 and we learned about its motto “the best brewery you’ve never heard of.” Does Kortepeter still believe that’s the case?
“I think we’re turning the page. Dave will crunch the numbers and see that we’re getting a lot of new customers. People asked us when B.R.I. opened if the competition was bad for Oro and we thought the opposite. A rising tide floats all ships. It makes Mesa more of a destination and it’s good for the area that people have more places to drink, eat and visit along Main Street.”
Oro Brewing distributes kegs lightly, so in the wild you’ll only ever come across its beer on draft. But it has started a canning line, with to-go four-packs available at the brewery.
Check them out on your next beer crawl and bring your own food.
Oro Brewing Co.
210 W. Main St., Mesa
orobrewing.com
