Ep 24: An American making a splash on Spain’s craft beer scene, uncovering the culinary treasures of the Basque country, and why the five French mother sauces are “a little dusty and on the shelf”.

Kevin Patricio

CEO & Founder of Basqueland Brewing & Basqueland Izakaia

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Kevin Patricio is the co-founder and CEO of Basqueland Brewing. Kevin emigrated from the United States to Spain in 2011 with his family and now resides in San Sebastian in the Basque Country. Kevin’s professional career started in New York City at Food & Wine Magazine in 1998. After six years at the magazine he left to pursue a career in the kitchen. He continued to consult for media and spirit companies until the kitchen took him completely. He trained in NYC classics like The Red Cat, Blue Hill, as well as Arzak in San Sebastian. It wasn’t until he was running a kitchen in San Sebastian in 2011 that craft beer came knocking. 

“In the USA, I took the availability of craft beer for granted. Almost everywhere you go, you’re never far from good beer. That all changed when I got to the Basque Country in 2011. The craft beer culture was pre-embryonic. I really wanted to complete the experience for customers in and out of the restaurant which in this case meant having quality, local beer.”

He opened Basqueland Brewery in 2015. The brewery is one of the largest independent breweries in Spain and has been named Best Brewery Spain four times in five years (2017, 2019, 2021, 2022) by the Concurso Nacional de Cerveceros, Fira Poblenou; as well as Best Brewery two years in a row (2021-2022) in the international competition, Barcelona Beer Challenge.

It can be said that Basqueland is best known for their IPAs, from West Coast to DDH and session to DIPA. The team takes great care with all styles from its crisp, clean Santa Clara Helles Lager to massive pastry stouts and zingy sours. “We strive to make the best beer we can in whatever style.” 

Basqueland has recently opened Basqueland Izakaia in San Sebastian–a small tavern with Asian bar food and organic wine. It has become a beacon for Asian food in San Sebastian. Kevin hosts guest-chef pop-ups which have included Andy Ricker of Pok Pok and wine guest Nico Boise, the sommelier from Restaurante Elkano.

On this episode, Patrick joins host Mitchell Davis and discusses how as an American he’s making a splash on Spain’s craft beer scene, the culinary treasures of the Basque country, and why the five French mother sauces are “a little dusty and on the shelf”.

Follow Patrick and his work on Instagram: @kpatricio; @basquelandbrew and @basqueland_izakaia

To learn more about Basqueland Beer, visit: www.basquebeer.com