Standard Brewing Coming to the Central District
A local barman and beer geek is taking a claim with eight seats, eight taps, and one barrel.
Justin Gerardy is taking a big risk with his new venture, Standard Brewing. No, not because it’s opening in the Central District. The former bar manager at Vito’s and the Hideout is attempting to run a full-time brewery operation with a single-barrel system. That means some long hours and no small amount of creativity and time management will go into producing the beers that will flow from the eight taps. He likens it to running an entire restaurant kitchen with only one pot.
Though he admits the main draw was a super-low rent that fit into his business plan Gerardy says he is excited to “bridge the gap between being a neighborhood joint and a brewery” with his space at 2504 S Jackson. Gerardy hails from the beer-rich San Diego area, though he has a Northwest native’s affinity for dry, hoppy beers—he grows eight types of hops at his nearby home and plans to make liberal use of them come fall. He also aims to make “the best session beer that ever existed” (or at least a high-quality version of a style he thinks deserves more credit) and he’s really in to Cascadian dark ales. So, bottom line: expect a range of styles. Space permitting, he’s also talking barrel-aged ales and sours.
Gerardy wasn’t originally envisioning a taproom, but his extremely DIY brewing space has room for about eight people to pull up a seat, plus a back room that begs for some chairs, a table, and board games (plus what promises to be a delightful front patio). He’s hoping to draw the beer drinkers and neighbors alike, especially in a part of town with few watering holes. Yes, news like Sunday night’s shooting at Twilight Exit sends shivers down his spine, but Gerardy is a Central District resident himself, and intent on making Standard an inclusive neighborhood spot.
The brewery, which looks like it will open some time in late February and pour four days a week, potentially Wednesday through Saturday in the late afternoon and early evening. Given the small production, it’s a safe bet that most distribution will happen at the brewery, via pints or growler fills. Keep tabs on Standard's website for more information on hours, beers, and an opening date, as details develop.