As usual, it’s been a while since the last update, my apologies! There have been a lot of things to update, but for the most part they’ve been posted on our Facebook and Twitter feeds. For starters, the blog has been updated. We have integrated it further with our site so the overall theme is more consistent. The website has also been updated recently, allowing us to more easily post which beers are currently available and in what form (bottle, draft, etc). Overall, the website and blog are really starting to shape up. If you wish to follow our blog, there is a new feed icon next to the Facebook and Twitter icons which provides a list of all of the various news feeds available for our blog.
Since our last update, one major change with equipment and process has been the upgrade to kegging. We now have the ability to keg our beers, allowing a more consistent carbonation as well as a wider variety of methods for distribution. Perhaps the best part, it gives us more room to store finished batches so we can brew more often!
Since our last post, the Vanilla Bourbon Porter on Oak has come and gone! It disappeared rather quick, and due to such a high demand, we’re brewing a second batch of the original Vanilla Bourbon Porter (not on oak this time) so everyone can at least get one of our most popular seasonal brews. It is currently sitting in secondary with vanilla beans and is expected to be ready in another two or three weeks, so reserve yours now before they are all spoken for!
Other than brewing some old favorites, we’ve also been busy with a few new experiments. During the colder months we brewed up a dark lager, giving it ample room to cold-condition, something any good lager deserves. It turned out excellent, and is available while supplies last on draft and in bottle by request.
One experiment that has had great success so far has been our own Coffee & Creamer Stout. Our original Java Stout was a great start for a fusion of coffee and beer, but we still felt we could take it to the next level. To do so, we started from scratch with a new stout recipe, focusing it around being a milk stout at the most basic level. While coming up with this recipe, we kept in mind the need for a nice balance of coffee. What better way to pair coffee with beer than to roast your own custom-blend of coffee? Combining our stout with our own special blend, this beer is hard to forget! It carries a very creamy, almost nitro-like mouthfeel with the pleasant aroma and taste of coffee, perfectly paired with a sweetness that is best described by the name, Coffee & Creamer Stout. This was so popular that we ran out before it even had a chance! Don’t worry, we’ll definitely be brewing more before long!
To get into the spirit of warmer weather, we recently brewed up an American Wheat Beer which is currently fermenting. This style differs from the more typical Bavarian-style Hefeweizen beers in that it uses a more neutral yeast which produces fewer off flavors that are reminiscent of many wheat beers, such as clove and banana. This brew should still be quite refreshing, with slight citrus flavors from the hops. Hefeweizen lovers don’t worry, we will be brewing up a Bavarian-style Hefe very soon as well!
Outside of the various brews we’ve been making, there are some changes coming to the brewery as well. We are currently in the process of expanding our capacity from our currently (very) limited 5-gallon batches to a system that will give room for up to 15 gallon batches. While we may not brew every batch that large, the expansion will allow us to brew more so everyone can get a chance to enjoy our brews. One more step closer towards becoming a nanobrewery!
That’s all of the updates for now (I think!), but we’ll be sure to keep everyone posted on our Facebook page, Twitter, our website, and of course, our blog. Stay tuned!