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When I sat down with Duck Foot Brewing Company owner Matt DelVecchio last September, I conducted my interview on the patio of his coastal North County condo. The next time we convene, it will be at the space he recently closed on near the pyramid in the Miramar area. Duck Foot’s all-gluten-reduced line of beers will be produced at a 5,000 square foot former renovation company showroom space located directly behind that pointy, iconic landmark at 8920 Kenamar Drive, Suite 210.

DelVecchio has been searching for a location for a year-and-a-half. He found numerous serviceable places, but didn’t want to settle. It would seem his patience will be rewarded. The facility will easily fit the 15-barrel Premier Stainless brewhouse that will soon be installed, and provides room for a significant boost in production when and if that proves necessary. DelVecchio also points out natural light, pleasing views from floor-to-ceiling windows, and — get this! — built-in air-conditioning as value-adds benefitting the tasting room, that ultimately sold him on the space.

Duck Foot will reside in the thick of Miramar and Mira Mesa’s “brewery row.” Its nearest neighbors will include AleSmith Brewing Company, Rough Draft Brewing Company, Saint Archer Brewery, Pacific Brewing Company, 2kids Brewing Company, and Green Flash Brewing Company. DelVecchio is excited to be near so many breweries he enjoys and respects. When the business debuts in early 2015, six core beers will be on tap along with seasonals and one-offs. The bar will also be equipped with a nitro tap and hand-pump.

Since my last article, a few things have changed. DelVecchio is in the process of bringing on a new head brewer (former brewmaster James Petti is now working with soon-to-open Vista outfit, Wavelength Brewing Company). He also brought on partner Brett Goldstock, an award-winning homebrewer, active member of local homebrew club QUAFF, and BJCP-certified Beer Judge. He will serve as Chief Fermentation Officer overseeing brewery operations.

New beers have also been developed including several Belgian styles, a barley wine, and a Ukranian imperial stout (“just like a Russian imperial stout but it doesn’t have Putin, so it’s way better,” says DelVecchio), versions of which will be aged in a bourbon barrel as well as rested on wild raspberries and vanilla beans. And, yes, they’ll all be almost completely gluten-free.

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