{"id":22205,"date":"2019-05-06T08:00:50","date_gmt":"2019-05-06T15:00:50","guid":{"rendered":"https:\/\/archives.csusm.edu\/westcoastersd\/?p=22205"},"modified":"2019-05-06T02:58:03","modified_gmt":"2019-05-06T09:58:03","slug":"stave-nail-brewing-coming-to-san-marcos","status":"publish","type":"post","link":"https:\/\/archives.csusm.edu\/westcoastersd\/2019\/05\/06\/stave-nail-brewing-coming-to-san-marcos\/","title":{"rendered":"Stave & Nail Brewing coming to San Marcos"},"content":{"rendered":"\n

Justin Stambaugh<\/strong> is a double agent. Not only does he head brewing operations for San Marcos\u2019 Rip Current Brewing<\/a><\/strong>, he is also working to open up his own business with his brother. That brick-and-mortar interest is conveniently located right next door to Rip Current at 1325 Grand Avenue, Suite 107<\/strong>. When it opens on Memorial Day weekend, it will go by the name Stave and Nail Brewing<\/a><\/strong>, a moniker that alludes to Justin and Joe Stambaugh<\/strong>\u2019s MO.<\/p>\n\n\n\n

\u201cBarrel-aging is a huge focus for us, so much so that we named\nour brewery after the process of barrel-aging and blending,\u201d says Justin, who\nbegan his career with Rip Current in 2012. At the time, he figured he\u2019d work\nthere a year then start his own brewery, but soon learned that was far too\nambitious (and a bit na\u00efve). He went on to rise through the ranks, take the\nreins on Rip Current\u2019s barrel-aged sour program and make a key hire, bringing\non his brother as assistant brewer. Joe later moved on to Mikkeller Brewing San Diego<\/a><\/strong>,\nwhere he is still employed. Together, they have a combined decade of\nprofessional brewing experience in San Diego County\u2026but they won\u2019t be doing all\nthe brewing for Stave and Nail.<\/p>\n\n\n\n

\u201cWe do not have and do not plan to have a brewhouse, and have instead\nopted to contract with other breweries for our wort production, specifically\nRip Current, where I\u2019m still head of brewing operations,\u201d says Justin. \u201cThis\nwas a key aspect to our business model and allowed us to keep our initial\ninvestment modest and our overhead affordable.\u201d<\/p>\n\n\n\n

This is a similar concept to another local work-in-progress, Invoak\nBrewing and Blending<\/a><\/strong>, which is setting up a facility purely devoted to\nbarrel-aging in Miramar, and falls in line with other less-orthodox businesses\nthat age beer without brewing it on-site such as Sorrento Valley\u2019s California\nWild Ales<\/a><\/strong> and Oceanside-based Horus Aged Ales<\/a><\/strong>.<\/p>\n\n\n\n

Stave and Nail is paced to produce between 150 and 200 barrels of beer in its first year, using two seven-barrel fermenters and around 50 wine barrels. Its 1,385-square-foot barrel cellar also doubles as its tasting room, and the Stambaughs plan to have between six and eight offerings on draft at any given time, combining barrel-aged sours and traditional beers, while also offering hard kombucha. Stave and Nail\u2019s grand opening weekend will feature its first two packaged releases\u2014canned four-packs of the following beers (commentary provided by Justin Stambaugh):<\/p>\n\n\n\n