Meet the KC guy behind Rizoma Liquid Creations, the first Hispanic-owned brewery here
For more than a decade Damon Arrendondo has dedicated himself to learning everything he can about craft beer. Starting as a hobby, Arrendondo soon began to notice the lack of minority brewers in the beer industry. After brewing in Colorado and Oregon, he returned home to Kansas City and two years ago launched Rizoma Liquid Creations, the metro’s first Hispanic owned brewery.
As he continues to work towards establishing a physical location and independently distributing his beers he has been working with other local breweries like Vine Street Brewing Co. to help diversify the craft beer market.
Recently, Arrendondo met with J.M. Banks, the Star’s culture and identity reporter, to discuss the Hispanic beer market, the hardships of getting established and the communal nature of beer culture.
Banks: When did you first feel the urge to brew beer?
Arrendondo: It started when I was 18. I had this neighbor across the street who was cooking something up in a turkey pot. I went over and asked what he was doing and he told me he was making beer. He showed me all these things and I was just fascinated by it. He let me help make a batch. I didn’t really know much about beer, because I was still underage, but I learned a lot about it and the science behind it. I ended up brewing beer when I got to college and hid it in my closet. When I graduated from college with an entrepreneurship and marking degree I moved to Costa Rica for about half a year. I brewed there and began to fall in love with the creativity of it and the hustle.
How did you first get started in the craft beer industry?
I moved back to the West Coast and around 2008 I started calling breweries and asking how to get involved. There were a lot less breweries in the country, probably around 1,200 and now there are almost 10,000. I just found my way in and started volunteering, which was a privilege, because now, as an adult with a kid, there is no chance I could afford to go in for 15 hours a day to help and learn and not make any money. But I worked hard and showed I was dependable and it helped me get my foot in the door.
When did you first become a head brewer?
I moved back to Kansas City in 2018 and got a job at Strange Days Brewing in the River Market for about two years. That was my first time in the role. Now I am head brewer at 39th Street Brewery.
Do you see many head brewers in the Kansas City craft beer scene?
I don’t think there is any. It also depends on how these people identify. I know a Black and Puerto Rican brewer at Vine Street Brewing but that is about it. As far as I know, to my knowledge, that’s all I can name.
Why do you feel it is important to have more Hispanic brewers in craft beer?
I identify as Latino but I don’t represent all Latinos and can only talk for myself. I think the market for Latin American and Mexican beers has been continuously growing over the past 10 years. Hispanic beer drinkers are one of the younger demographics coming into craft beers as consumers. We have money coming into the industry from people buying beer but few producers. The craft beer community is getting older so the industry needs to work on bringing in these younger, diverse communities to stay alive. A lot of it is funding. We get opportunities for mentorship but after you learn all you need to and are ready to produce there is the money aspect to deal with.
What is your favorite part about making beer?
Seeing people appreciate the product you make. Ultimately, I found out it brings people together and not about the alcohol, it is about the social aspect and people enjoying it together. One of my favorite things is when you create a cool environment in a tasting room and people are laughing and having fun. I get emotional because you feel like you have created something. It is more than beer, it’s culture.
Do you have any inspirations you look up to in the world of beer brewers?
One name that pops up for me Garret Oliver, he is the co-founder and head brewer of Brooklyn Brewing. He is a Black brewer who has written multiple books on brewing and the history of brewing. He has an organization called the Michael Jackson Foundation, not Michael Jackson the singer, that raises money for people of color to get into craft beer on the education side. He is very vocal and we have had a few conversations about how he is in a place now where he needs to give back and I appreciate the reality of his situation. I want to impact my community in a positive way through my beer also.
You launched your company Rizoma Liquid Creations in hopes of becoming the first Hispanic brewery in KC, what challenges have you faced?
We launched it two years ago and have put out collaboration beers but lack the ability to brew it and distribute it ourselves now. One of the hardest things is that we had products in the market with a producer, a brewery that we were going through, and now they no longer communicate with us. So, now we are out a decent amount of money from that and we are in negotiations to contract brew with someone else.
Our collaborations have given us an opportunity to hone our skills while building relationships while pursuing our own physical location. I can’t talk too much about our future collaborations, but I can share that we have one with Vine Street Brewing planned. We are still working on a name, but it is on the way. The first beer we release independently will be a Mexican logger.
How would you describe the beers you create?
I prefer lighter beers and I go for drinkability. I want beer products that excite your senses without overwhelming them or blowing them away. I don’t make a lot of super high alcohol stuff because I believe in a brewery being responsible and having beer that you could have a couple and still be fine driving or going on with your day.
What are some of your plans for the future?
Once we get our facilities and equipment, I want to get into brewing other products like soda and cold brew coffee. Something I am really excited to try is malta, which is a Central American beverage. It is pretty much beer before it is fermented so it is a sweet malty desert-like drink that’s non-alcoholic. When I lived in Costa Rica, I saw people drinking it together after church. There aren’t any producers I know of in the United States so it’s exciting to kind of get to bring something new into the beverage market. I could make it using stuff that generally goes down the drain while in the beer making process.
What advice would you give to other potential minority brewers wanting to follow your path?
I would say get out and meet people. I have met some really amazing people and I like being around nerdy brewers who get excited about drinking the craziest type of beers. Beer is about community. I have been on many boards for brewers’ associations and have been an advocate for diversity in brewing so I have been able to connect with brewers of color on a national scale. I get inspired and motivated by the people who are also idealistic like me. Having tap rooms as a responsibility for your community. A brewery isn’t just a neighborhood bar, it is a community center and having an environment that is safe.
This story was originally published August 24, 2024 at 12:00 AM.
