If you miss the good old days, when classic C hops ruled the day, pale ales registered mid-range on the SRM meter and beer menus went from blonde to stout, Brett Stampf can relate. A veteran brewer who worked at Stone Brewing and Green Flash Brewing, he can appreciate the IBU-rich beers that played a big part in those operations’ successes. He says he left each as said success led to each growing into larger entities, stating that just wasn’t for him. He prefers a smaller stage and the freedom that provides, and has spent the past two years constructing his own passion project with partners John Bull and Josh Gilko. That spot, Alta Brewing Company (1983 Julian Avenue, Barrio Logan) is on track to open in early August (ABC willing).
When San Diegans last tasted Stampf’s beers, he was the opening brewmaster at La Jolla Brewing. While there is little he cared to bring with him from that venture, his current beer list includes a number of offerings from his time there. When the doors open, he will have a quintet of ales available. The first is a golden ale with a surprisingly biting finish that will be served on CO2 and nitrogen. Ditto the house IPA, which is hopped with big-money hops, Citra and Simcoe, and comes in at 7% alcohol-by-volume. A 6% ABV pale ale is a throwback that comes across like a tamer version of Sierra Nevada’s copper-colored flagship, with a bitter finish that resembles that of Stampf’s Chinook- and Centennial-stoked brown ale. A dry Irish-style stout rounds things out. Belgian-style ales and an IPA hopped exclusively with Azacca are in the works.
Those beers will be available solely in Alta’s tasting room, which was pounded into shape by the company’s founders—all of which have contracting backgrounds—in a 2,000-square-foot space at the base of the Bread and Salt building. That 40,000-square-foot facility is being reborn and reconfigured with an eye toward art and artisan manufacturing. Alta’s corner of it includes an indoor bar nicely appointed with a large bull-head mural featuring beer’s four main ingredients, plus a lacquered wood-topped bar with rebar forged into a playful design based on the letters A, L and T. Rail bars line two walls, giving way to views of Barrio Logan and an outdoor patio that will someday border a beer garden.
Alta’s brewery comprises a five-barrel brewhouse feeding into 10-barrel fermentation tanks. Stampf says he will aim to produce around 500 barrels in year one, but has the ability to max out annual production at 1,100 barrels. Stampf says the name Alta translates to over and above, and describes the way he is looking to brew; remaining true to tradition, but keeping up quality while infusing a bit of himself and his personal preferences. The skeletal bull-head logo is a nod to his business partner of the same name and is affectionately named “Juan Toro”. A “recovering contractor”, Bull has worked on numerous local restaurant projects, including Tribute Pizza, Union Kitchen and Tap, One Door North, PB Shore Club and Pacific Beach AleHouse. Once Alta is up and running, the team will identify sites for one or two satellite tasting rooms. So far they have evaluated two, Chula Vista and Ocean Beach.
The fundraiser, which runs from 5 to 9 PM, will raise money to purchase a suite at an upcoming Padres game for a group of local cancer patients.
Specialty wines and beers will be available with 100% of the proceeds to be donated toward the cause. Flights of rare Samuel Adams Utopias and properly-aged 2004 & 2005 Oaked Arrogant Bastard Ale, brewed by Escondido’s Stone Brewing, will be pouring. Drawings for bottles of wine and custom SOAS racing gear will be held throughout the night and there’s a silent art auction, too.
This post is sponsored by Next Door Craft Beer & Wine Bar
Having lived in the area for more than a decade, Morris and Robin Nuspl always wanted to bring a brewery to their community, but finding good, industrial-zoned real estate was problematic. So they considered Kearny Mesa, Mission Valley and areas near Lindberg Field before coming upon the eventual home for Deft Brewing (5328 Banks Street, Suite A, Bay Park), a 1950s gable-roofed former fishing-boat factory in a cul-de-sac a block off Morena Boulevard, Linda Vista and Friars Roads. Plenty of windows, a roll-up door and a patio were deal-sealers for them.
Morris will serve as head of brewing and operations. A former electronics-industry executive and engineer, he is an avid homebrewer who believes in small-batch creation. He and assistant Mike Finn will employ a two-barrel pilot system to develop and fine-tune beers before installing an eventual 10-barrel brewhouse to ramp up production. That move is currently slated for next year and will only happen after Deft brings on a professional brewer with experience running larger breweries. At that point, 10- and 20-barrel fermenters will be brought in to replace the current stock of two-, five- and eight-barrel tanks.
The company’s product portfolio will be made up mostly of ales of British, Belgian and German origin, each infused with twists—described as “deftness”. While there will be hop-forward offerings (English-style IPA), Morris intends to make approachability (Kölsch) his primary focus and isn’t scared to bring malt-heavy beers (Irish-style red ale) to a county that generally eschews grain-centric brews. He’s also eager to present Western European styles seldom produced on a commercial level. Year One production is estimated to meet or exceed 500 barrels.
Despite being a rather centralized neighborhood accessible from Interstates 5 and 8, the Nuspls concede Bay Park is still tucked away and unfamiliar territory for many San Diegans. They hope to do their part to change that by adding good beer with existing Bay Park interest Coronado Brewing Company and the incoming tasting room from Grantville’s Benchmark Brewing Company. They believe in the camaraderie of the industry and cite Home Brewing, Duck Foot Brewing, Eppig Brewing, Bitter Brothers Brewing (in nearby Bay Ho) and Hauck Architecture as businesses that have helped them a great deal over the past year-and-a-half. Deft is on track to open around Labor Day.
From the Beer Writer: San Marcos’ The Lost Abbey is well known for its Belgian-inspired ales. Of their core offerings, a favorite of mine has always been Inferno Ale. It represents a challenging vision forged to life by a top-notch brewer. Director of Brewery Operations Tomme Arthur set out to recreate the Belgian golden strong ale archetype, Duvel, and knocked it out of the park with Inferno. Production of that beer has since been shelved, but its legend lives on in the brewery’s latest offering, The Lost Abbey Genesis of Shame. The same yeast strain used to ferment Inferno was used to ferment the base blonde ale that was aged in one of The Lost Abbey’s pair of oak foeders before being blended and finished with peaches and Brettanomyces to create this complex beer. As a result, the beer has an inherent spiciness reminiscent of Duvel and Inferno, plus a sticky, fluffy, snow-white head so durable you could camp under it in a hailstorm. The aroma is big on floral and stone-fruit character with a subtle touch of verdant funk, while the taste offers slight tartness and a touch of Brett spiciness with light peachiness bringing everything together. The name Genesis of Shame is a nod to Adam and Eve being banished from the Garden of Eden for consuming forbidden fruit. Fortunately, this beer is not taboo, because it’s a tasty introduction to The Lost Abbey’s foeder forays.
From the Brewer: “Genesis of Shame was developed to replace our Ten Commandments as the summer seasonal for 2017. We knew going into the process that we wanted to create a Brett-forward beer and marry some beer from our oak-aging program with a beer that was primary fermented in stainless steel. Back in 2016, we commissioned two 110-barrel French oak foeders and filled them with a blond sour base beer. Foeder #1 was the more active of the two and displayed some awesome Brett notes with a very soft oak finish. The final blend was 20% of the foeder beer married with 80% of the base beer. We also spiked the batch with some peach concentrate to build a refreshing beer with a tartness that accentuates the fruitiness. Our crew chose Brettopia to finish out the beer. While there was Brett in the foeder, it only accounted for 20% of the final blend. We used about half of the 3,400 gallons in the tank to produce Genesis of Shame. Some of the residual liquid will be blended into an anniversary beer for our friends at Monk’s Cafe in Philadelphia. The last of the beer in Foeder 1 is set to be released into full distribution the first week of September. Foeder #1 is off to a great start and adding amazing opportunities for our brewers to imagine and implement new beers. It was refilled this past weekend and we hope it will be ready to provide more beer in the fall of 2018 or early 2019.”—Tomme Arthur, Director of Brewery Operations, The Lost Abbey
Over the weekend, Vista-based Mother Earth Brew Co. announced that it has begun phase-two development of its brewery in Nampa, Idaho. That 40,000-square-foot facility opened last August with equipment allowing for production of 100,000 barrels of beer. The aforementioned development includes additional infrastructure and “fermentation improvements” as well as expansion of the brewery’s packaging areas. The latter will allow for a greater variety of packaging formats in the future.
Back at home, the company has brought on Luis Lapostol to serve as lead brewer at its original Vista brewery. Lapostol spent nearly four years in the same role with SLO Brewing Company in San Luis Obispo, California. Prior to that, the Cal Poly SLO graduate worked at Central Coast wineries.
Mother Earth is also sharing news about expansion of its distribution network including key regions across the nation as well as Brazil. New states include Georgia (launching in August) and Rhode Island (October). Building on previously reached regions, Mother Earth beers will now be distributed throughout the entirety of Oregon after the company signed into the Great Artisan Beverage distribution network, and all of Utah care of an agreement with Utah Craft Beverages. According to Mother Earth vice president Kevin Hopkins, additional market announcements are forthcoming.