In 2012, Head Quack Matt DelVecchio was living it up in cozy New York City. He was brewing away in his casa with the ultimate dream of owning his own craft brewery, funded by his day job as a financial planner. But it was his degree in sculpture that helped his artistic vision overcome the powerful din of the nearby Stock Exchange. Wrench in his plan: Celiac Disease. As his gluten-filled world came crashing down, his wife, Katie, gave him a swift kick in the pants. Make lemons into beer. He discovered a novel way to make beer with a natural enzyme that does nothing more than remove gluten from beer. Rejoice! Soon, the mild-mannered man with the malt mustache and his wife headed west to Encinitas. And they had a kid. And then a San Diego craft brewery and tasting room. And they loved both. To Duck Foot!

Brett has been brewing beer, mead and cider since the early 90’s and has been a BJCP National Beer Judge since 2008. After moving West from upstate New York in 2001 and helping found Duck Foot in 2015, he’s kept busy leading the brew team in its quest to create interesting and delicious malt beverages. And the crew has garnered a nice collection of medals for their efforts, including two Great American Beer Festival awards and a nice collection from the San Diego International Beer Festival! Brett remains active in the brewing community by collaborating with other pro brewers and hanging out with his Quaff homebrew friends (and often learning a thing or two from them!). When he’s not brewing (which is almost never), Brett enjoys playing guitar and driving fast cars.

Suzy Pessutti Bio Coming Soon!