Hungry?

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As promised, Skillet will be here tonight to fulfill your culinary wishes.  Just in case you’ve had too much Skillet lately (is that even possible?) Blue Truck Special will be joining us as well.  Great food, great beer, and a nice place to sit and enjoy your meal.  Oh, did I mention we are kid and dog friendly?  Bring ‘em all down for dinner!

The Butcher’s Benefit

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In cooperation with our friends at Skillet, we’re proud to announce a special event here at our brewery on the 20th of November.  The Butcher’s Benefit will feature a whole hog raised on the spent grains from local breweries including Hilliard’s, half of which will be dinner, the other half will be used for a butchery demonstration by Brandon Sheard of Farmstead Meatsmith.  Dinner will be paired with our beers, and there will be a screening of On the Anatomy of Thrift, an instruction butchery video from farmrun.

Tickets available through brownpapertickets.

 

 

Backfire Moto

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Taproom is open tonight for Backfire Moto from 4 until 9. Swing on by to check out some sweet bikes and get your fill of Skillet Street Food.

Our normal taproom hours are 3 – 9 Thurs – Sat if you would like to come by and enjoy a pint. Starting in November, Skillet will be here every Saturday – good for to go with good beer!

Our normal brewery hours are 9 – 5 M – F, and you are welcome to come in to purchase beer to go – 4 packs, cases, growlers, 1/4 and 1/2 bbl kegs.

Change of Plans

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Did I say we had a solid opening date? Turns out we decided to push to a more realistic date of 10/7 so we could have enough beer, planning and time to get it ready. So long story short: NO opening this Saturday 9/17; YES opening to the public on Friday 10/7. By then, we’ll have both our Saison and Amber in cans and verified with Skillet Street Food that they can have their truck here to sell their tasty, tasty burgers, bacon jam and possibly a surprise dish (we hope). With the change in opening, we’ll also be competing with fewer other events planned for the same date in September.

ast Friday, Adam was at the Ball plant in Monticello, Indiana for the production run of the cans. They arrived here by Tuesday and yesterday we ran the line for the first time. Lots of wasted beer and cans as we were getting it all set up, but once we got it dialed in, it was amazing to watch how smoothly it can run. Managed to can 110 cases of the Amber Ale and we were running at a pace of 24 cans per minute.

Cans!

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Today, Adam is in Monticello, IN at the Ball factory supervising the manufacturing and printing of our cans.  I got a few MMS messages and talked with him briefly, and here’s what I can report:
1.  Monticello is in the Eastern Time Zone.  Chicago (where Adam spent the night before driving to Monticello this morning) is in the Central Time Zone.  This automatically means that instead of being a half hour early, you are actually a half hour late.
2.  Making aluminum cans is very loud.
3.  Accurate color reproduction is a very difficult task.
4.  Making aluminum cans is very loud.
5.  Having an entire manufacturing plant dedicated to making your cans at a rate of 75,000 per hour is very cool.
6.  Making aluminum cans is very loud.
7.  Our cans will be here Wednesday morning at 9:00 am.
8.  Making aluminum cans is very loud.
9.  He’s got a few samples that he will be bringing back here tonight.
10.  Making aluminum cans is very loud.
11.  Two days worth of driving and flying isn’t much fun, but worth it to make sure the cans turn out just the way we want them!

Grand Opening!

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We’ve picked a solid public opening weekend and are expecting we’ll have our grand opening here Saturday, September, 17th.  By then, we should have our Amber Ale in cans, some ¼ bbl kegs left of our L.H.O.O.Q Saison, ½ bbl kegs of the Regimental Scottish Ale, and anything else I can pull together the week to be ready in time (right now brewing up an Imperial IPA that we’re likely only to have in-house).

With the Saison, we’ve been getting it around to some of the Seattle bars and restaurants and we’ll try and tweet updates on where it’s on tap when we know it’s going on.  So far, we’ve been on at Naked City, Phinney Market, and Brouwer’s and should be on very shortly at the Beveridge Place Pub, Brave Horse Tavern, The Dray, The Whiskey Bar and a few more places we’ll be getting beer to.  Once the Saison is gone, we’ll be putting it in cans in the 6% ABV range so if you want to get a taste of it in the 8.1% first batch form, now’s your chance.

Just in time for selling beer, we have our Tap Handles, Coasters and Glasses

Cans you ask?  Still working on getting those, but we should have a production date scheduled for sometime next week.  I’ll be off to Monticello, Indiana to watch the production and will see what kind of pics/movies I can get of ours being run. Dan Vorlage from Ball stopped in couple weeks back to pay a visit and he also sent a link to a Modern Marvels episode that showed how the cans were made.  It’s a bit too big of a file to post so I’ll do some digging to see if there’s one out there we can link to.  For the tap room, we still have to build the actual bar front, but here’s a look of how it’s coming.

The concrete blocks we’ve used for some of the seating and small bars weigh about 3400 lbs each and watching them get moved around their production yard is pretty impressive.