At the end of January, we leaked a sneak peek at one of our new warehouse spaces located near our administrative offices. This warehouse is pretty cavernous and will be used for
Friday, February 28, 2014
Expansion Update 4: More Warehouse Space = Improved Quality
The addition of our brand new brewhouse from Germany means some things will need to move around inside our current spaces. We're pleased to announce that another step in our expansion plans for 2014 includes the lease of two new warehouse spaces, which means separation of clean beer and sour beer fermentation and packaging.
At the end of January, we leaked a sneak peek at one of our new warehouse spaces located near our administrative offices. This warehouse is pretty cavernous and will be used formarketing department raves the less glamorous parts of the wonderful world of brewing, like bottle conditioning and storage of packaging materials.
At the end of January, we leaked a sneak peek at one of our new warehouse spaces located near our administrative offices. This warehouse is pretty cavernous and will be used for
Tuesday, February 25, 2014
Pilot Batch Release: Chupacabra Quinceañera by Sean Flannery
We have one more pilot batch being released this month, and a bonus one coming at you for the very beginning of March!
Our fourth limited release pilot batch beer comes to us from brewer Sean Flannery. Before working at The Bruery, he cut his teeth at San Diego's Aztec Brewing, Prohibition Brewing Company, and OC's Bootlegger's Brewery. With an intense enthusiasm for craft beer, Sean is also one of our BJCP certified staff members here at The Bruery.
Sean decided to make this beer in order to showcase an unusual strain of brettanomyces. You may have tried a 2013 release of ours that was 100% brett fermented with another strain and called Werewolf Bar Mitzvah. In keeping the "mythical creature" + "type of party" appellation for 100% bretted beers here, Chupacabra Quinceañera is 100% fermented with a substrain of Brettanomyces Bruxellensis.
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| Meet Sean and try his pilot brew on Thursday, 2/27 from 6-8PM! |
Our fourth limited release pilot batch beer comes to us from brewer Sean Flannery. Before working at The Bruery, he cut his teeth at San Diego's Aztec Brewing, Prohibition Brewing Company, and OC's Bootlegger's Brewery. With an intense enthusiasm for craft beer, Sean is also one of our BJCP certified staff members here at The Bruery.
Sean decided to make this beer in order to showcase an unusual strain of brettanomyces. You may have tried a 2013 release of ours that was 100% brett fermented with another strain and called Werewolf Bar Mitzvah. In keeping the "mythical creature" + "type of party" appellation for 100% bretted beers here, Chupacabra Quinceañera is 100% fermented with a substrain of Brettanomyces Bruxellensis.
Friday, February 21, 2014
Expansion Update 3: A Bigger, Better, More Efficient Brewhouse
We're exicted about 2014 for lots of reasons. We've been making big strides in improving beer quality, we're receiving a brand new Westfalia centrifuge separator soon, and we're adding a Krones Kosme bottling line to our operation during this year. But what may be the most exciting news is we've made a big investment in a brand new brewhouse.
This semi-automated GEA Huppmann Craft-Star™ brewhouse is the first of its kind. While the manufacturers typically make brewing systems for much larger projects, this littler guy is just the right size for our place. It has the technology and efficiency that's normally found at (and only affordable to) bigger breweries. We'll be retiring our 15 bbl system and replacing it with this 30 bbl, flexible capacity little engine that can, letting us brew batches ranging between 20-35 bbls.
You can see our exact brewhouse being flaunted at the Drinktec 2013 in Munich in the following video:
This semi-automated GEA Huppmann Craft-Star™ brewhouse is the first of its kind. While the manufacturers typically make brewing systems for much larger projects, this littler guy is just the right size for our place. It has the technology and efficiency that's normally found at (and only affordable to) bigger breweries. We'll be retiring our 15 bbl system and replacing it with this 30 bbl, flexible capacity little engine that can, letting us brew batches ranging between 20-35 bbls.
You can see our exact brewhouse being flaunted at the Drinktec 2013 in Munich in the following video:
Tuesday, February 18, 2014
Pilot Batch Release: Walt by Andrew Bell
It's time for another limited pilot batch to be released at the Tasting Room!
As we continue our series of experimental pilot batches, Andrew Bell, who you may already know from homebrew circles in and around Los Angeles, has prepared a very special tribute beer. Andrew started working at The Bruery as a brewer and was recently promoted to Experimental Brewer.
Andrew's beer was made in memory of Walt Powell, who passed away on June 4th, 2013 at the age of 33. Walt was a craft beer fixture in Andrew's home away from home of Texas, and was a big force on RateBeer.com. Walt was a fan of Orval, a brett-conditioned Trappist ale so this dry, peppery beer was made as a tribute to him.
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| Meer Andrew and try his brand new batch of beer on Thursday 2/20/14 from 6-8PM! |
As we continue our series of experimental pilot batches, Andrew Bell, who you may already know from homebrew circles in and around Los Angeles, has prepared a very special tribute beer. Andrew started working at The Bruery as a brewer and was recently promoted to Experimental Brewer.
Andrew's beer was made in memory of Walt Powell, who passed away on June 4th, 2013 at the age of 33. Walt was a craft beer fixture in Andrew's home away from home of Texas, and was a big force on RateBeer.com. Walt was a fan of Orval, a brett-conditioned Trappist ale so this dry, peppery beer was made as a tribute to him.
Friday, February 14, 2014
Expansion Update 2: Clarified, But Never Filtered Craft Beer
Last week we announced a brand new Kosme bottling line is coming our way this year. This week we're proud to announce we'll also be adding the world's best separator to our brewery in 2014!
The Bruery has always made living beer that is unfiltered and unpasteurized. The choice to do this has lead to some speed bumps along the way. Up til now, we age completely finished beer cold for an extended period of time to help the flocculation process. While having a small amount of yeast and bottle conditioning improve beer quality, excess yeast can cause stability issues, such as autolysis, and will result in unwanted haze.
The Bruery has always made living beer that is unfiltered and unpasteurized. The choice to do this has lead to some speed bumps along the way. Up til now, we age completely finished beer cold for an extended period of time to help the flocculation process. While having a small amount of yeast and bottle conditioning improve beer quality, excess yeast can cause stability issues, such as autolysis, and will result in unwanted haze.
Wednesday, February 12, 2014
Pilot Batch Release: Bitter Milk Biscuits by Rich Ruelle
We're releasing a pilot batch of beer every week at The Bruery Tasting Room during the month of February!
Our team of brewers have been working on their own 3 bbl brew on our pilot system. Each brewer had full creative control over his own batch, and we're releasing these very limited, experimental brews all month long.
Our second beer in this series is Rich Ruelle's Bitter Milk Biscuits. If you've been a patron of The Bruery for a couple years now, you've seen Rich work in just about every role here. It's pretty convenient he happened to be an excellent brewer!
This aptly named, subtle twist on the American Red Ale boasts a big biscuit malt base, moderate bitterness, and a very silky texture thanks to the addition of lactose, which also contributes to the sweetness and full body of this 6.5% ABV beer.
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| Meet Rich and try his pilot batch of Bitter Milk Biscuits on Friday 2/14/14 from 6-8PM! |
Our team of brewers have been working on their own 3 bbl brew on our pilot system. Each brewer had full creative control over his own batch, and we're releasing these very limited, experimental brews all month long.
Our second beer in this series is Rich Ruelle's Bitter Milk Biscuits. If you've been a patron of The Bruery for a couple years now, you've seen Rich work in just about every role here. It's pretty convenient he happened to be an excellent brewer!
This aptly named, subtle twist on the American Red Ale boasts a big biscuit malt base, moderate bitterness, and a very silky texture thanks to the addition of lactose, which also contributes to the sweetness and full body of this 6.5% ABV beer.
Friday, February 7, 2014
Expansion Update 1: Hello New Kosme Bottling Line!
As some of you may have noticed, we announced (somewhat secretly) that The Bruery is expanding during 2014! Quality is a huge priority for us, and we are thrilled to be introducing some new (and pretty big) measures to make sure we are producing beer that excites us and and is exemplary of the highest quality.
There are a couple phases of growth and equipment additions we're working on this year. One of the first items we're adding to our company is a brand new bottling line. Expected to arrive in July this year is a 16-head Kosme line from Krones, arguably the highest quality manufacturer of beer bottling lines in the world. The addition of this line to our production means we can look forward to several improvements once everything is up and running.
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| An illustration of our brand new Kosme bottling line, which is on its way to us this year. |
There are a couple phases of growth and equipment additions we're working on this year. One of the first items we're adding to our company is a brand new bottling line. Expected to arrive in July this year is a 16-head Kosme line from Krones, arguably the highest quality manufacturer of beer bottling lines in the world. The addition of this line to our production means we can look forward to several improvements once everything is up and running.
Tuesday, February 4, 2014
Pilot Batch Release: Saison Garni by Matt Becker
We're releasing a pilot batch of beer every week at The Bruery Tasting Room during the month of February!
Our team of brewers have been working on their own small batch of beer on our little 3 bbl pilot system that's tucked away inside the brewery where our old Tasting Room counter once was. Each brewer had total creative control over their own batch, and we're releasing these very limited experimental brews all month long.
The first beer release is Matt Becker's Saison Garni. You might recognize Matt from the longtime running (and delightful) blog/video/podcast that is New Brew Thursday.
Saison Garni was inspired by French culinary ingredients.
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| Meet Matt and try his pilot batch of Saison Garni on Thursday 2/6/14 from 6-8PM! |
Our team of brewers have been working on their own small batch of beer on our little 3 bbl pilot system that's tucked away inside the brewery where our old Tasting Room counter once was. Each brewer had total creative control over their own batch, and we're releasing these very limited experimental brews all month long.
The first beer release is Matt Becker's Saison Garni. You might recognize Matt from the longtime running (and delightful) blog/video/podcast that is New Brew Thursday.
Saison Garni was inspired by French culinary ingredients.
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