Lucky Luke Brewing: A Family Legacy That Keeps the Antelope Valley Lifted

From a garage hobby to three thriving locations, Lucky Luke Brewing is building community the old-school way—through hard work, hospitality, and impeccably made beer.

PALMDALE / LANCASTER / SANTA CLARITA — Lucky Luke Brewing didn’t start with a venture fund or a flashy launch party. It started at a family dinner table.

Years ago, co-founder (and now brewer-in-chief) Brian’s wife began cooking from scratch to curb severe migraines, and the couple realized how much better they felt knowing exactly where their food came from. “We know where everything on our table comes from—except this,” Brian joked, pointing at his beer. A week later, a homebrew kit arrived. The stove-top experiment turned into a garage build-out, weekend brew days while the neighbor barbecued, and—eventually—a business plan.

That plan landed with an unlikely champion: Brian’s construction boss, a lifelong non-drinker who nonetheless saw the grit and clarity in the numbers. He financed the launch and stayed a silent mentor for eight years. The result is the Lucky Luke that Antelope Valley knows today: a quality-first, community-rooted brewery named for Brian’s great-grandfather, Luke Hammons, a West Texas ranch kid turned aerospace worker who moved the family to the High Desert and modeled the kind of character Brian and his wife strive to carry forward.

Brian Schmitz, co-founder, stands behind the bar at Lucky Luke Brewing Company.

“We look at every decision through one lens: Is this good for our home?” Brian says. “Quality and hospitality are timeless.”

Built by Hand, Grounded in Gratitude

Walk into the Palmdale brewery and you’ll notice the wood and weathered metal, the sturdy tables with welded bases made from old farm discs—details Brian and his father fabricated in the garage. Above the brewhouse, a glass case holds his late father’s work shirt and boots: fingerprints, literally and figuratively, are everywhere.

That “made-by-hand” ethos runs through the beer. Lucky Luke hews to traditional, true-to-style brewing. Their beers are unfiltered and unpasteurized—a deliberate choice to preserve freshness and nuance rather than chase shelf life. New recipes come from a “quest for knowledge”: evaluating fresh barley varieties, experimental hops, and evolving yeast strains to build flavor naturally in fermentation rather than with additives. Internally, there’s a clear rule: if the team wouldn’t order a second of a new beer, they don’t brew it again.

Flagships—and a Rotating Cast

While the tap list rotates often, a handful of beers anchor the brand:

• Luke’s Original (Blonde Ale) — the undisputed workhorse, accounting for about 30% of total production and a medal winner at the Great American Beer Festival and the California Craft Brewers Cup.

• Lucky Luke IPA — a year-round staple for hop fans.

• Desert Sun (Double IPA) — big, bright, and available year-round.

• Millwright (Oatmeal Stout) — a colder-weather favorite.

Recent crowd-pleasers include Pittman’s Amber and Lucky Light, a crisp light lager that’s surged with guests looking for easy-drinking, lower-ABV options.

Developing a brand-new beer typically takes weeks in the brewhouse—but up to two months from initial idea to poured pint when you factor in recipe design, sourcing, scheduling, and conditioning. For the brewers, that delayed gratification is part of the art: take an idea, do the work, and then share the joy on the other side of the bar.

Three Locations, One Culture

• Palmdale Brewery & Taproom — 610 W. Avenue O #104, Palmdale, CAThe original production facility and tasting room, known for its relaxed vibe and rotating food trucks. Weekday hours start later (typically opening at 4 p.m. Mon–Thu), with longer hours on weekends.

• Lancaster Restaurant — 735 W. Lancaster Blvd., Lancaster, CAThe former Kinetic spot, transformed into a full-service restaurant pouring Lucky Luke’s lineup with a scratch-kitchen menu. Open seven days a week from 11:30 a.m. through dinner—this location introduced many locals to the brand who later discovered, “Wait, there’s a brewery across town?”

• Santa Clarita Brewery — 25108 Rye Canyon Loop, Santa Clarita, CAAcquired at the tail end of the pandemic, this facility (the former Wolf Creek Brewery) can produce seven times Palmdale’s volume, expanding capacity for both taprooms and distribution.

Across the company, a 47-person team keeps the taps pouring and the doors open nearly year-round (they close only a handful of days). Years of refining roles have allowed Brian and his wife to step back enough to coach soccer games and catch school nights—balance earned the hard way.

Brian Schmitz, co-founder of Lucky Luke Brewing, and Antelope Valley news anchor Beth Samuel share a moment at the brewery in Palmdale.

Distribution with Discipline

Roughly 40% of Lucky Luke’s beer goes out in kegs and cans to bars, restaurants, liquor stores, and grocers. But “right beer, right location” is the mantra: because the beer is alive and unpasteurized, it needs partners who move product quickly and steward freshness. If a placement isn’t a fit, they’ll pull beer rather than risk a stale sip carrying the brand name.

During lockdowns, the team even canned beer for other breweries, hauling a mobile canning line across Southern California—a lifeline for peers when tasting rooms were dark and retail sales spiked.

Adapting After COVID

Post-2020, the customer base changed. Families grew. Some regulars moved out of state. Lucky Luke responded by adjusting hours, menus, and beer mix—without budging on the two non-negotiables: quality and premier hospitality. That approach has fueled growth across locations and helped welcome new guests (including a steady stream from Plant 42 and the aerospace community) while keeping longtime fans engaged with reliable favorites and dialed-in seasonals.

Friendly Competition, Strong Scene

Ask Brian about other local breweries and you get a grin, not a grimace. There’s friendly rivalry—on flavor, on style—but also genuine camaraderie. Each spot in the Antelope Valley has its angle: some push experimental styles and live music; others lean traditional and family-friendly. Together, they’ve helped the local beer scene mature and diversify.

“Everyone has someone special they can lift a glass to—and we’re here for that.”

“All Are Welcome”—And All Have Someone to Toast

Lucky Luke’s through-line is gratitude: for a mentor who funded a dream, for a family who welded tables and kept faith, for customers who’ve supported them for a decade. “We pour our heart and soul into this,” Brian says. “Everyone has someone special they can lift a glass to—and we’re here for that.”

Locations

• Lucky Luke Brewing – Palmdale: 610 W. Avenue O #104, Palmdale, CA

• Lucky Luke – Lancaster (Restaurant): 735 W. Lancaster Blvd., Lancaster, CA

• Lucky Luke Brewing – Santa Clarita: 25108 Rye Canyon Loop, Santa Clarita, CA

Tip: The restaurant opens daily at 11:30 a.m.; the Palmdale taproom opens later on weekdays and earlier on weekends. Expect expanded hours and full houses around the holidays—and a rotating cast of food trucks and fresh beers whenever you drop by.

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