On Memorial Day weekend of 2016, downtown Julian’s The Bailey Wood-Fired BBQ closed its doors. That move shut down its on-site fermentation component, Julian Brewing Company. The business was taken over and converted into a brewpub in 2012 by San Diego brewing veterans Vince Marsaglia and Tom Nickel. The latter is the owner of O’Brien’s Pub and West Coast BBQ & Brew, and sold off his stake later that year, going on to open his own brewery, Nickel Beer Co., just down the street. Marsaglia, co-founder of Pizza Port, Port Brewing and The Lost Abbey, soldiered on but struggled to make a success of the operation. After exploring the option of selling The Bailey, he made the decision to close it and revamp it almost in its entirely. Soon, it will reopen with a new identity that will make it unique from a beermaking perspective, not only within Julian, but throughout San Diego entire county. Read more »
This is the third in a four-part series examining work-in-progress brewery projects throughout San Diego County. This component shines a light on the most promising businesses in the North County expanses. Click the following links to take a look back at assessments of WIP brewery projects in the south and east, then check back next week as we close out with a look at future East County venues.
Julian Brewing Company | 2315 Main Street, Julian: Pizza Port co-founder Vince Marsaglia is reopening and reimagining this business, turning it into a mountain farmhouse brewery, offerings from which will include lambics and saisons using fruits, vegetables and herbs from an on-site two-acre garden. The five-barrel system will also be used for pilot brews of experimental beers from sister business The Lost Abbey, while the country casual restaurant portion of this brewpub will serve up smokehouse fare augmented by pizza, sandwiches and various pickled items.
Karl Strauss Brewing Company | San Marcos: In the past few years, San Diego’s longest continually operating post-Prohibition brewing company has expanded, doing so mostly in LA and the OC. But new facilities are in the works locally, as well, including an R&D brewery on a recently secured two-acre lot in the city of San Marcos. It remains to be seen whether it will include a hospitality component, but more beer and more beer-styles from this award-winning operation are always a plus.
Beach Grease Beer Company | 3125 Scott Street, Vista: This newcomer was founded by a successful veteran of the street-wear/action sports clothing industry who loves craft beer and feels no existing brands have authentically engaged the folks in his social circles. A contract-brewed IPA called Surf Reaper is already on tap at roughly 50 local accounts, but future beers will be produced at an upcoming brewing facility with a 10-barrel system and a tasting room decked out in a modern art gallery aesthetic.
Each month, we present several best-bet local beer-related events for the following 28 to 31 days, but as we all know, November isn’t any normal month in America’s Finest City. It’s the month that houses San Diego Beer Week (SDBW), a ten-day span encompassing literally hundreds of events. So, we’re doing things a little different this month, providing a little insight on some of the biggest and most unique happenings taking place from November 3-12. Enjoy, but don’t forget to check out other goings-on via our events page and the official SDBW website.
Friday, November 3
Saturday, November 4
Sunday, November 5
Monday, November 6
Tuesday, November 7
Wednesday, November 8
Thursday, November 9
Friday, November 10
Saturday, November 11
Sunday, November 12
From the Beer Writer: First the world wanted more hops in their India pale ales, then they wanted more alcohol in their IPAs. The brewing world happily obliged. Then the world wanted less bitterness followed by a yearning for less alcohol in their IPAs. The brewing world let out a semi-frustrated sigh, then found the pleasure in obliging. Through all of this, drinkers and brewers alike came to an unspoken understanding that seven percent alcohol-by-volume was the sweet spot for single IPAs. But at some point in the past year, imbibers, manufacturers or some combination of the two (I would venture cost-analyzing logistics professionals taking notice of current IPA fans’ crowing about “crushable” beers) decided the best ABV for an IPA is 6%. And so it has come to pass. There are a number of new IPAs hitting the market and many of them are at or hovering around this new alcohol-content standard. Of them all, the best I’ve encountered thus far comes from the hop veterans at San Marcos’ Port Brewing Company, who recently released Port Nelson the Greeter. This sixer comes in a sixer and features one of the most popular hops of present day, Nelson Sauvin. Those pelletized greens give off myriad aromas and flavors, from tropical, citrus and stone fruit to vinous taste sensations reminiscent of Sauvignon Blanc grapes. All of that comes on the front end of this beer, but for me, the real beauty of Nelson the Greeter is its crisp finish and the way a clean bitterness resets one’s palate after each gulp. Translation: It is, indeed, crushable, bro.
From the Brewer: “Paying homage to a rather (in)famous surf spot/clothing optional beach in San Diego, Nelson the Greeter is the newest hoppy offering from Port Brewing. Using the brash flavors of Nelson hops to lead the charge, the Greeter has a strong hop supporting cast using Denali, Lemon Drop and Mosaic varietals to round out this pale ale. Notes of gooseberry and passionfruit dominate the nose with a clean tangerine and freshly cut stone fruit notes leading to a smooth, bitter, citrus finish. The pale ale will be quite the experience…kind of like a naked Nelson greeting you at the trail head.”—Tomme Arthur, Director of Brewery Operations, Port Brewing Company
After 20 years of assisting breweries through consultation and serving as a high-profile beer expert via a number of platforms—most notably his work as craft beer ambassador for Stone Brewing—Bill Sysak knows there’s a big magnifying glass on him as he prepares to open his own beer-manufacturing operation. That interest, Wild Barrel Brewing Company (692 Rancheros Drive, San Marcos), will soft-open, tomorrow, Saturday, September 30, and Sysak says he’s ready to put his money where his mouth is. From the looks of the soon-to-debut business, he’s done just that.
Wild Barrel is installed in a 10,000-square-foot building sharing space and a lobby with a batting-cage facility. That structure is across the street from the San Marcos DMV, one of the busiest offices of its type in the county. Wild Barrel’s tasting room takes up roughly half of the total square footage, accommodating up to 228 patrons. Wood-topped-barrel belly bars make up the majority of the seating, with stools at the main bar and rail bars, but the focal point of the room is a giant faux barrel near the center of the room. Visitors can enter that cylinder, which contains its own belly bars and will eventually house a fountain fashioned from three used barrels, plus rotating art-for-purchase from local artisans. It’s not the only visual media at Wild Barrel. San Marcos resident Maddie Thomas recently painted a colorful mural depicting a glass emblazoned with the company’s logo on the east wall, adding a punch of vibrancy to the mostly oaken interiors.
Another unique tasting-room feature is a pole with directional-arrow signs tacked to it pointing in the direction of other local breweries. Stone, Mason Ale Works, Rip Current Brewing and The Lost Abbey—which is located on the opposite side of the DMV—are represented along with one outlier (and one of Sysak’s favorite breweries), Belgium’s Cantillon. Sysak says this is a small show of appreciation to the operations who’ve been helpful to him throughout his career, in particular since he started work on Wild Barrel roughly a year ago. Stone and Rip Current have sold him hops, Mason has lent him several items and The Lost Abbey’s Tomme Arthur has offered both assistance and advice.
During his decades of consulting, Sysak always stressed the importance of being hyper-focused and selecting the right beer styles; ales and lagers capable of generating enough sales to keep a business afloat without competing with each other. In assessing the current marketplace, Sysak is going heavy with India pale ales (IPAs) and fruited kettle sours, plus barrel-aged wild ales and imperial stouts (the base recipe for the latter was developed in consultation with Todd Ashman of Bourbon County Stout and FiftyFifty Eclipse fame). The opening-day beer-list will include two IPAs—the 7% alcohol-by-volume (ABV) Indie IPA, and an 8.4% imperial model double dry-hopped with Nelson Sauvin and Motueka called Prince of Dankness. A pair of 5.6% Berliner weisses dubbed San Diego Vice (playing off the proper pronunciation for weiss) will also be on tap. One is flavored with Montmorency cherries, the other with pink guava from head brewer (and fellow Stone expat) Bill Sobieski’s backyard tree.
Sysak and Sobieski will also capitalize off the popularity of coffee beers with Hipster Latté, a 5.5% ABV milk stout brewed with coconut palm sugar, lactose and a proprietary blend of beans from Rancho Bernardo-based Mostra Coffee. The blend that will be served at tomorrow’s opening will be the first of four, all of which will incorporate different types of coffee. The plan is to eventually serve them side-by-side (and can all four in a single four-pack) so customers can examine the subtle taste differences. And rounding out the board is a 5.5% Belgian-style witbier called White Rabbit (the character that lures people down its proverbial hole) brewed with traditional ingredients plus a “Valencia orange zest kicker” to give it extra citrus appeal. Rather than having several “gateway beers” such as a Pilsner, hefeweizen, Kolsch and blonde, which might compete and cannibalize off of each other, he wanted to brew one that can thrive on its own.
A recent shipment of ready-to-go Woodford Reserve bourbon whiskey barrels will make up the aging program’s initial stock. All that oak will be stored on the south side of the facility in plain view of the tasting room, with glycol-equipped lines plumbed over the public space to pump beer over from the brewery to help avoid contamination. Eventually, Sysak hopes to take over a space next-door and convert it to a barrel-aging warehouse. Once matured, barrel-aged beers will be packaged in 500-millileter bottles and released at the tasting room and as part of Wild Barrel’s beer club, which went live on the company’s website earlier this week. Sysak will also call on his many friends within the national brewing community to work on collaboration beers, the majority of which will be hazy IPAs and kettle sours. His initial trio of conspirators hail from as close by as Carlsbad and as far away as Florida: Burgeon Beer Company, Bottle Logic Brewing and J. Wakefield Brewing.
The tasting-room bar is equipped with 15 taps, plus a nitro-tap that will dispense coffee. But Sysak hopes to go further with java, installing a barista area in the tasting room that will operate from 7 to 11 a.m. weekday mornings to capture business from DMV visitors and establish an additional revenue stream. Also en route is a crowler-filling machine, which should arrive within a week. The food program will be all about mobile vendors and pre-packaged items. The latter will consist of cheese and charcuterie boards as well as confections from North County’s So Rich Chocolates.
Sysak, Sobieski and fellow co-founder Chris White (not to be confused with the founder of Miramar business White Labs) were able to complete the construction of their shared vision in less than a year and, though there are some small touches left to attend to, it’s already an impressive addition to the local brewing scene. Wild Barrel will be open seven-days-a-week, and its hours will be 11 a.m. to 9 p.m. Sunday through Wednesday, 11 a.m. to 10 p.m. on Thursdays and 11 a.m. to 11 p.m. Fridays and Saturdays.