The Rise of Highland Park Brewery: from Hermosillo Roots to Chinatown Stardom
By Maya Lin-Takahashi
Highland Park Brewery began with almost comical spatial constraints. In 2014, Bob Kunz partnered with the owners of The Hermosillo, a beloved neighborhood bar situated on York Boulevard. Behind the bar's back wall sat just 700 square feet of floor space. Kunz squeezed a seven-barrel brewhouse, three fermentation tanks, and a handful of oak barrels into the footprint.
Every batch required logistical gymnastics. Grain bags had to be hauled through the bar before morning service. Bottling wild ales and mixed-fermentation projects meant navigating around prep cooks and keg lines. Because cellar capacity was at a premium, Kunz could not afford stalled fermentations or off-flavors. Beers had to be clean, dialed, and immediately ready to drink.
That cramped footprint became an incubator for technical precision. While regional competitors pumped out heavy malt profiles to mask early brewing inconsistencies, HPB focused on kettle hygiene and yeast health. The York Boulevard location earned an immediate cult following among local brewers and Northeast LA regulars. Pints of "Refreshing" (a house blonde ale) and early experimental saisons moved through The Hermosillo tap lines faster than Kunz could brew them. The limitations forced the team to solve fermentation problems through process rather than brute-force additions.
Maya is a hardware enthusiast who tests and reviews smart home devices, smartphones, wearables, and audio gear. She focuses on practical consumer value and build quality.
