San Diego Brewing Company opened in 1993 in Grantville at 10450 Friars Rd, San Diego, 92120, making it one of the oldest continuously operating brewpubs in San Diego. The name honors the original San Diego Brewing Company, which launched in 1896 as the county's first commercial brewery, financed by John D. Spreckels, and operated until 1942. New management took over in 2023 and overhauled the interior layout, the food menu, and the house-beer program, introducing a line of IPAs named for five hikeable peaks at nearby Mission Trails Regional Park. The flagship San Diego IPA, a 7.3-percent West Coast style, took gold at the 2016 San Diego International Beer Festival, and the Grantville Gold session lager earned silver at the same competition. Grantville's growing craft beer corridor along Mission Gorge Road now includes Citizen Brewers, a brew-it-yourself operation where homebrewers produce custom batches under guided instruction, adding depth to the neighborhood's brewing identity. Core house beers rotate alongside seasonal releases on roughly eight dedicated handles, while another 40-plus guest taps pull from regional and national craft breweries. The brewpub's L-shaped oak bar faces the glass-walled fermentation room, and the dining area seats roughly 80 across high-top tables, standard four-tops, and a patio that welcomes leashed dogs. Game amenities include electronic darts, a foosball table, a Golden Tee arcade cabinet, pinball machines, and a satellite jukebox that competes with the Padres broadcast on the flat-screens. The Beat LA light lager has become the house pour during San Diego FC and Padres games, pairing a 4.2-percent ABV with the sports-bar atmosphere that management expanded during the 2023 renovation. Friars Road access from the I-15 puts the brewpub within a ten-minute drive of the Emiliano's Mexican Restaurant and Cantina crowd on Mission Gorge, and the Grantville Trolley station on the Green Line drops riders a five-minute bus transfer away. The on-site brewing system processes six to eight barrels per batch through a direct-fire kettle, with fermentation tanks visible behind the bar's back wall.