This will be our first ever Thursday and Friday. Expanding our hours beyond the weekend really makes this whole establishment feel much more legitimate. It also means we really need to work on our processes and procedures and get all of our internal workings inline. So that's a lot of work. But it helps a lot that we have gotten extremely lucky with having a great staff. Thanks to everyone that helped get us this far.
BEER STATUS:
We have about 300 gallons fermenting right now. Right now we have a nut brown ale that has completed fermenting (contradicting myself here a little) and is starting conditioning. I really doubt it will be ready by this weekend. We are trying to slow down and do things correctly. But definitely by next weekend. We also have a oatmeal stout that will be ready by next weekend and will start conditioning this weekend. And we have another Oktoberfest which just started fermenting.
We will be making a light lager and also more hefeweizen this weekend.
Sooo, stay tuned, same horse time, same horse channel.....
Getting a brewery or brewpub started is a lot of work. Here we'll detail just how much work. And we'll keep you all informed of events and specials.
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