SAN DIEGO – Decades before CEO Jeff Hansson and President Anthony Levas were co-founders of the burgeoning brewery Harland Brewing, they were college roommates at San Diego State University (SDSU).
The pair also spent time as leaders at San Diego-based Saint Archer Brewing Company, which was acquired by MillerCoors in 2015. After the deal, Hansson and Levas embarked on the journey of founding Harland, which officially began operations in 2019.
This week, the duo is marking an important milestone in their company’s growth — the opening of its first full-service restaurant in 4S Ranch.
“We’re so excited,” Hansson said. “The feedback from the community has been so strong. Everyone wants to support. I’ve said it to my team, and I’ve said it externally: we’re trying to create a place that’s going to be a staple in this community for years to come.”
Harland, known for its authenticity and clean, approachable beers, invested approximately $665,000 in the buildout of the 3,400 square-foot restaurant. The company is awaiting its final health inspection before officially opening doors to the public.
While Harland has several locations in San Diego, including one other restaurant in South Park, this location marks a new era for the company. The menu will feature a selection of Harland beers, ciders, cocktail-inspired seltzers, an expanded wine list, handhelds, appetizers and weekend brunch service.
Harland is on the up, Levas said. The company estimates it will sell about 250,000 case equivalents of beer this year and has projected a 2026 revenue of $16.3 million.
“It’s been this very organic growth rise where every single year it’s strong, double-digit growth… The brand has resonated with people from all the way in the Central Coast, down to the Mexican border,” Hansson said. “Every single year, we’re stepping up.”
First Foray into Full-Service
Harland’s lease at 4S Ranch is set for a 10-year timeline with an additional 10-year option. The new location brings 25 new employees to the company, pushing its total headcount to 100 people.
As the company has grown, leadership has focused on bringing the brand’s footprint to family‑friendly, walkable neighborhoods with patios and strong community connection.
Harland’s first location was a 3,500 square-foot taproom in One Paseo, which has since closed. The company’s 37,000 square-foot core brewing facility and headquarters in Scripps Ranch opened in 2019 within a year of the brand’s launch and includes a 3,500 square foot taproom still operational today.
In 2020, Harland took a gamble and opened its Bay Park taproom mid-pandemic. The location features food from third-party food purveyor Mariscos Tone Camaron.
“A lot of people said, ‘Why are you guys opening a taproom in the pandemic?’” Hansson said. “Everything was shut down, but the location was just too good.”
After the pandemic, Hansson and Levas noted that including a patio element was key to consumer experience. With the Bay Park taproom’s success, Harland went on to open its South Park restaurant in 2021, which features a coffee program intended to activate the space from the morning through the afternoon.
Harland’s brews are sold wholesale across California and Arizona. Hansson said the company has plans to grow over 20% this year.
“Our wholesale business is going incredibly well,” Hansson said. “We’re growing dramatically.”
The company’s products are now sold in major grocery stores and big box stores as well as bars, restaurants, hotels and music venues.
Steady Expansion in Changing Beer Market
As many breweries closed their doors over the past few years, facing economic hardship, Harland has adapted to maintain growth.
“A lot of breweries really struggled during the pandemic, and then coming out of the pandemic, a lot of people needed cash. Interest rates were really high, so getting cash was very expensive,” Hansson said. “The breweries that I think have done really well were the ones that were found a way to thrive during the pandemic. It seems weird because it was about six years ago now, but it’s crazy how it lingers on.”
While Harland prides itself on its approachable beers, innovation is a cornerstone of the brand’s growth. Using its five-barrel pilot system, the brewery rolls our one to two releases each week — over 100 releases in the past year alone.
“We’re constantly turning over different styles, from a rustic pilsner to a super fruity Super Seltzer to the Ube Milkshake IPA,” Levas said. “There are tons of different styles that we’ve created. Each year we’re working on new things to bring people into the taprooms and get them excited.”
Harland is experimenting with cocktail-inspired hard seltzers but is currently not planning on joining the trend of brewing non-alcoholic beer.
“We never say never, but Anthony and I personally — we don’t drink those beers,” Hansson said. “So if we ever do anything, we want to make an incredible product, and we want to enjoy it ourselves.”
Harland also announced a partnership with San Diego Padres infielder Jake Cronenworth in 2025, which includes meet-and-greet events, which have drawn over 1,500 attendees in the past. The next event is being held on March 24 at Harland’s Scripps Ranch.
This year, Harland is planning for more expansion, with details to be announced in the near future.
Hansson and Levas both said they are excited for where the company is headed next.
“When people that you know and love, see [our brand] in their favorite retailers, or at their favorite restaurant and they tell me or send me a picture — it always makes me really happy to hear,” Levas said. “When people say, ‘We see your beer everywhere,’ it never gets old.”
Harland Brewing
FOUNDED: 2019
CEO: Jeff Hansson
HEADQUARTERS: Scripps Ranch
BUSINESS: Brewing, Food & Beverage
EMPLOYEES: 100
REVENUE: 2026 Projection: $16.3M (+45% vs 2025)
WEBSITE: www.harlandbeer.com
CONTACT: [email protected]
NOTABLE: The two founders were college roommates while attending San Diego State University.
Born and raised in San Diego, Madison takes great pride in local storytelling. Her coverage at the San Diego Business Journal includes tourism, hospitality, nonprofits, education and retail. An alumna of San Diego State University’s journalism program, she has written for publications including The San Diego Union-Tribune and The San Diego Sun. At the 2024 San Diego Press Club awards, Madison was recognized for her exemplary profile writing. She was also a speaker for the 2023 TEDx Conference at Bonita Vista High School. When she’s not working on her next story, Madison can be found performing music at a local restaurant or on one of San Diego’s many hiking trails.
