FruitCraft was born in 2009 from a simple but radical idea: breweries ferment grains, wineries ferment grapes — so what happens when you ferment nearly every other fruit imaginable? Founder Alan Haghighi was inspired by the craft beer movement to apply the same creativity and quality obsession to fruit-based fermentation. The result is unlike anything else in San Diego — pineapple wines, pomegranate wines, mango meads, hard kombuchas, ciders, Eau de Vie distillates, and craft cocktails made entirely from house-fermented and house-distilled ingredients. FruitCraft has also dedicated 100% of its profits to creating common good, pioneering a community-owned business model that gives control to employees and members. Located in the Hillcrest/North Park corridor at 1477 University Avenue — open Wednesday through Sunday for tastings, small bites, and flatbreads. 75% of their venue time is booked for private events and weddings, making FruitCraft one of San Diego's most in-demand event spaces.