Whiskey Wood and First Sales

It is a good week when you get some sweet casks to age your beer, get your retail sales point finally in place (thanks to Mike at www.justaddwater.us, Mark Fisher and Brent) and you make your first sales to The Bayou, The Beerhive and Smokin’ Blues Barbeque.

We cannot wait to open for direct to the public sales in just a few days.

Chocolate Malts, Wheat Malts, Smoked Malts and Spices

Kevin has been brewing like a mad man. We did a double batch of Hefe (Wheat beer), a nice Chocolate malt dominant Porter, a Cherry Smoked Malt Belgian Strong Ale (we are going to age this fine beer in special wood casks) and yesterday we brewed a Sour Apple Saison. In a weeks time we have filled the brewery and neighborhood with some nice aromas that has some around here completely baffled. The Sour Apple Saison was the kicker for aromas. Spices form Spain, Morocco and other near and far locations added to the end of the boil made that brew something special in the air. We may age some of this one in wood cask too.... If you have never tried this style of beer the first Epic version will be a very lively and approachable ale great for the spring and summer season.

Oil Gusher!!

Yesterday we bottled our first batch (it was the Oatmeal Stout that was ready first) through the new bottling machine. At one point, it was like an oil gusher back in the bottling area! Some even cried over the spilt beer. Getting the set up right took a while but now we know how the damn thing works and are another step closer to getting that Epic brew out to the thirsty.

Dry Hop, Dry Hop, we all Hop for Dry Hop

Monday we dry hopped the massive yet to be named IPA (Brew One) with 9.6 pounds of hops, almost a pound per barrel! Wednesday we dry hopped one of the pales and even more dry hoping planned for tomorrow and Friday. The Stout is finishing up, wonder if it is jealous with all the other beers in the house getting the DH action…

IPA Ready to Dry Hop

We have six full fermentation tanks...on Friday we brewed an Oatmeal Stout to finish out the week. Today, I had to go down and check some gravities, hard work but so satisfying! The IPA is chilling away, Kevin will add the dry hop charge on Monday. Photo: getting a sample off the tank for analysis.