{"id":20601,"date":"2018-06-20T08:00:22","date_gmt":"2018-06-20T15:00:22","guid":{"rendered":"https:\/\/archives.csusm.edu\/westcoastersd\/?p=20601"},"modified":"2018-06-20T08:02:57","modified_gmt":"2018-06-20T15:02:57","slug":"julian-beer-co-to-debut-independence-day","status":"publish","type":"post","link":"https:\/\/archives.csusm.edu\/westcoastersd\/2018\/06\/20\/julian-beer-co-to-debut-independence-day\/","title":{"rendered":"Julian Beer Co. to debut Independence Day"},"content":{"rendered":"

It\u2019s been a long road for one of local beer\u2019s elder statesmen, but Vince Marsaglia <\/strong>(co-founder of\u00a0Pizza Port <\/strong><\/a>and\u00a0Port Brewing<\/strong><\/a>\/The Lost Abbey<\/strong><\/a>) is just about ready to open the doors to Julian Beer Co.<\/strong> It will be his second time debuting a new concept at 2315 Main Street <\/strong>in the mountain town of Julian. In 2012, he opened a barbecue restaurant there, which was named after the historic Bailey House he and ex-partner Tom Nickel<\/strong> (now owner of fellow Julian brewing interest, Nickel Beer Co.<\/strong><\/a>) took ownership of. In doing so, they installed brewing equipment on-site to produce ales under the Julian Brewing <\/strong>brand. Four years later, that business was closed down and Marsaglia went about renovating and refining the brewpub. He had hoped to reopen as soon as September 2016, but the project took on a life of its own and now it will debut on Wednesday, July 4<\/strong>.<\/p>\n

\"\"<\/a>Much of the renovation was a family affair with Vince, his sons and brewer Matthew Pittman <\/strong>pooling their energy and elbow grease. A great deal of both were required due mostly to the advanced age of the property, which consists of the 149-year-old Bailey house, a barn and the 30-year-old main restaurant structure. According to Marsaglia, they all needed \u201cserious work,\u201d including demolition, repainting, installation of new plumbing, electrical, seating, and more. Additionally, contractors were hired to construct a cold-box connecting the bars in the kitchen and barn. The brewhouse was also upgraded to a five-barrel Premier Stainless <\/strong><\/a>system.<\/p>\n

While the name \u201cBailey Wood-Pit BBQ\u201d has been retired, elements of the venue’s barbecue program remain as part of a broader array of culinary offerings. This required redesign and refurbishment of the kitchen. Now that space is poised to put out traditional barbecue augmented by a lineup of \u201cmountain pies\u201d — pizzas as traditional as Margherita, meatball or Hawaiian (dubbed a Kona Pie) — or as modern as barbecue brisket and pulled pork (The Bailey) or goat cheese with smoked walnuts. There are also salads, a variety of sandwiches (hot pastrami, BBQ bahn mi, poke sub), and starters that include smoky wings, house-cured bacon, and ribs. And, yes, there\u2019s apple pie, which is brought in from nearby Apple Alley Bakery<\/strong>.<\/p>\n

\"\"<\/a>Pittman remains head of the brewery, which has capacity to produce 400 barrels annually. Julian Beer\u2019s initial lineup will be as follows:<\/p>\n