Who We Are
Stubby's Texas Brewing Inc. is a family owned and operated home brew supply store that has been serving home brewers and winemakers since July of 2011. Brenden "Stubby" Stubblefield and his growing staff have taken the original 3000 sq ft space and shaped it into an 8000 sq ft home brewer's paradise meant to completely service the needs of the home brewing and winemaking community. From early on, our main goal was to have what you want, when you want it and we continue to strive to stay on track with that goal.
Our second goal is education and support. We believe that brewing and winemaking is more than a hobby to most of our customers and we feel the same. In fact, check out some of our instructional videos and the Come and Brew It Radio podcast series we developed to cover a variety of subjects related to brewing, winemaking, and more.
We also go beyond home brewing by offering regular services for professional breweries, wineries, distilleries, and the bars and restaurants that serve their products. If you are looking for a trustworthy and professional supplier of draft and serving equipment, ingredients, and other related products, then definitely give us a call.
Basically, we are here for you. We want to help. We want you happy enough to relax, have a homebrew, and keep on brewing better beer!
Brenden "Stubby" Stubblefield
Brenden is our owner and operator who aims to bring you everything you need for both in-store visits and online purchases. His vision is to continue to create a better source of supplies and information for all homebrewers and to help support the homebrewing and craft brewing community locally, regionally, and nationally by creating a one-stop shop for all your brewing needs.
Brenden started homebrewing after his first experience in a Microbiology class at Texas Tech University in 1993 and his passion for the craft has only grown since. These days he most often brews extract batches due to lack of time, but still tries to squeeze in as many all grain batches as he can on his single tier HERMS system. if not The Grainfather. If you're lucky, you might catch him brewing on a weekend up at the shop!
Greg learned of homebrewing through his day job where he met Austin Heisch, who went on to brew for Rahr and Sons Brewing Co. Austin told him about a deal on a 3 keggle system and he jumped into the deep end of all-grain brewing to get started. He learned how to brew through plenty of reading, trial and error, and guidance from friends, like the Cap and Hare Homebrew Club. He didn't brew his first extract batch of beer until he started working weekends at TBI in 2012 and since then has enjoyed working in both approaches. He just wishes that he would've known it was possible to brew good beer at home when he was in college!
Johnnie "Red" Latham
Our resident Grumpy Old Man (GOM), Johnnie Red is also the lead singer and guitarist for the blues band Johnnie Red and the Roosters. A long time fixture of the local music scene and the homebrew scene, Johnnie has been working at TBI since the days after we opened. He has a deep love for homebrew and has been brewing his own beer at home since 1991 (with a few years off in there). He joined Cap and Hare in 2007 and learned much from the seasoned brewers in the club. And did we mention that he's a regular winner of awards at the Bluebonnet Brew Off AND a hell of a guitar teacher?
Mike "Strat" Stratemmeier
Mikey Brown is a paramedic and currently working in a children's hospital most days, at least when he isn't pursuing a nursing degree. You can usually find him at TBI during the week and the occasional weekend days. He's been brewing since 1997, starting with a couple college buddies. They started with extract batches and really enjoyed it, but of the three, he was the only one that continued the hobby. He made the move to all grain in 2010 and purchased a single tier stand from TBI in 2013. For more info about what Mikey has been up to recently, check out his Facebook, Twitter, and Instagram (brewwithmikeyb) accounts.
Adam is a metalhead with a love of all things nerdy. From D&D to computer gaming. He was recently married and does tech support as his main gig. He has been brewing for about 4 years now. He was first introdcued to homebrewing through a friend's father's Mr Beer kits, which got him interested in 1-gallon batches. He then went onto larger batches with a brewer friend from Austin, TX, which started his addiction to brewing. Extract brewing quickly turned into all-grain and regular beers into sours over time. Especially after the time Adam spent volunteering at Jester King. He now brews on a plug and play 10 gallon E-Rims mash tun with a single chugger pump and a gas fire boil.
James "Jimmy Big Ears" Klutts
Jerrod (aka J-Roid) has loved beer and beer related events since, well, he can't really remember. It's just too fuzzy. But he loves that beer stuff! In fact, he's spent time working in packaging at Deep Ellum Brewing and is now also working at Wild Acre Brewing. When he's brewing at home, he says that it's usually partially drunk and half naked on an incomplete Brutus 2.0 top tier system. He described it as similar to the Death Star, operational but not complete. And yes, he does worry about whether the rebels will try to destroy it...
Emigrated from England in 2002. For some reason, it took me 12 years to realise that I could recreate the English beers I miss so much. Started brewing extract batches in March 2015 & transitioned to All-Grain in January 2016. I now brew on a three tier gravity system with two coolers. Worked at the store for 12 months.
Like most homebrewers involved in IT/Engineering. First began homebrewing in 2010 with Mr. Beer Kits and the obession quickly grew to 5g batches. Now brewing on a 10g two tier wood stand.
Matt has always been fascinated with the science of food but discovered his love of craft beer while in culinary school and then brewing a couple years after he graduated in 2005 with a 'wort in a bag' kit. He enjoys crafting new recipes and working with interesting grains and ingredients. And he definitely obsesses over new brewing projects like double pipe counterflow chillers and ten tap kegerators. He now brews with a single tier HERMS system utilizing three 16 gallon kettles and often makes up to 20 gallons per brew
Brandon got into craft beer in 1994 when he discovered beers like Samuel Adams and Pete's Wicked that had flavor rather than the standard American light lagers. His first words to his wife when they met were "Hi, I'm Brandon, do you want a beer?" He started brewing in the early 2000's for a year or so and moved to all grain after his first two extract batches. He started brewing again in 2010 after moving to Texas from California. He started with extract again, and once I made the switch to all grain, he never went back. To Brandon brewing is all about taking a bag of grain and making beer out of it.