Welcome 2013!

What was supposed to be a few days of mountain biking and just hanging out with the family in the Las Vegas area finds me, sadly, flat out sick but thinking about the past and the future.  My wonderful wife says that maybe “the hectic year you have had is finally catching up to you.” We both know 2013, unlike the Mayan calendar, has a lot on it.

It’s almost been two years since anything has been posted on this blog. So here is some reflection:

We have brewed more than 36 beer styles in less than three years.  This past year we added a pretty large firkin/real ale program to our mix.  It’s cool, it’s unique, and we push to, someday, let Utah politicians allow Utahans to try an Epic full strength beer firkin, or any of our kegged beer for that matter, in our home market.  We purchased several hundred firkins and send them to 12 markets around the US.  A primer on Real Ales here: http://www.nerax.org/home/what-is-real-ale.html we also did some kick butt Zwickel Lager’s, we loved them and QC’ed a few casks at the brewery but it seems that the market isn’t into them yet.

Also in 2012 we expanded our cellar significantly, got our custom hop back installed, added about 20 local jobs, had the planning commission split on our local expansion plans, had an average of 24 beer styles in our coolers at the brewery for our great local customers, won more medals for our beers, started distribution in my hometown of Los Angeles, hired our first out of state sales representative, started exporting a little to Japan and Brazil, finally had the USPTO grant our Registered Trademark for Epic Brewing, and a bunch of other stuff.  Time to wrap this part up, reminds me of a road race once when a guy yelled at me when I kept looking back “stop looking back, the race is in front of us now!”  Solid advice!

So looking down the road for 2013:

·         Adding at least one more 80 barrel fermenter into our Salt Lake City brewery; Kevin thinks he can fit two in

·         Attempt to get our Salt Lake City expansion plans approved by the City

·         Start brewing in Denver by April; yes we have a space, look for a press release later this week

·         At least two new killer beers for 2013

·         Begin distribution in Washington State and Nevada, and the balance of Colorado!

·         A possible Gastro Style Pub somewhere in Utah

Here’s a cheer to the New Year, may we all succeed in our goals and live the dreams we make for family, friends and ourselves!  And thanks for your continued support of our small, family owned craft beer business.

Pretty Busy Since May Last Year

I guess most of our followers are locals and a few pals from afar, so most of you already know the growth story of Epic Brewing. The rapid increase in fermentation tanks and building expansion and the many awards already won, including being named the number three top new brewer in the world by Ratebeer.com just a few days ago. How many months ago did we start this? About nine; really can't believe it.

We are now up to 26 beer styles brewed and we distribute in Utah, Idaho, Virginia, Washington DC and parts of Colorado.

How can a small company like this do something like that. I think it is first from the support of community as well as a buy in from all involved in the vision of the project. Most people thought the idea was crazy but when customers, cities, employees, our contractor, distributors, suppliers, other craft brewers and many others buy into that vision with a drive and passion things happen. Thanks to all of you!

We are well beyond our year five business plan and making so many tasty beers I really cannot decide which one I will have with dinner tonight. It is a weekend at home between two weeks of launch efforts in Virginia, Washington DC and Colorado. We never dreamed that we would be on tap in our Nations Capitol at one of the top beer bars in the world, or on draft in Charlottesville, VA, just a stones throw away from Monticello, the home of Thomas Jefferson, within a year of operations.

Can't wait to see what happens next week.

Make Beer, more Beer; then Blog

Thanks again to everyone for your patronage. We thought the nine brands of beer we had built up would meet demand for at least a couple of months. WRONG! We stepped up our game and purchased a used 40 barrel tank which should arrive next week and three new tanks due to arrive in 4 to 8 weeks. We released three Exponential beers this week (Imperial Red, Sour Apple Saison and Brown Rice Ale) and put a forth one in casks, which should be ready in about two more weeks.

We have re-brewed the Cross Fever Amber Ale (estimated restock 6/4), Hopulent #2 (6/14), Spiral Jetty, Copper Cone, Brainless and will get the Stout and others going next week. Pfeifferhorn Lager will be in the cold case sometime next week and if the Feds approve the formula on the Belgian Wit we already have bottled that could be in the cold case as well.

It has been a long road to Today

It was a Grand Day, it started with an early read of morning beer from Mike’s blog http://utahbeer.blogspot.com/: “The biggest of the weeks events has to be the grand opening of Epic Brewing Company's brand new brewery in downtown SLC.” A kind way to start the day!

We had some television interviews, we got the new signs out and a lot of old friends came by helping us get ready, to celebrate and wish us well. We had the chance to share the beer passion with loads of great people coming from all over; it is great to see that kind of support.
THANK YOU!!!!!

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.

Brew Two

On Saturday, we knocked out our second brew. Things went much smoother.

Brewed:
Deep copper colored Pale Ale
Malts: Nearly 80% Maris Otter with CaraMunich I and II and some Light Munich in the mix.
Hops: Columbus, Centennial and Amarillo
O.G. of 17.9 degrees Plato.

Peter promptly let me know that yesterdays IPA came in at 20.7 and not 19.3 degrees Plato. It should be a strong one when done fermenting.

(looking into the kettle, start of the boil)

"First First Wort" the Capt'n 3/26/10

Our first brew is fermenting away. It wasn’t totally smooth sailing, but Kevin got it done. Overall, it was a great day of brewing. Many thanks to all of our pals who stopped by to say hi, lend a hand, fix a pipe and snap a few shots too! Pretty cool how a boiling kettle can bring people together.

We brewed an IPA born from boatloads of Maris Otter, Briess two row, Caramel 20, and Munich premium malts. The hops: Columbus, Chinook, Centennial, and Simcoe in the kettle. OG: 19.3 degrees P, if I recall correctly. Planned dry hop: Chinook and Centennial.

Fire It Up Already!

We leapt through the last giant regulatory hoop o’ fire, we can now make and sell beer (Heavy Beer, High Point Beer!) right here in Utah, Downtown SLC no less. No burns, no bumps, it was a clean dive! Next post: What Really is Brewing Now!

Thanks to the Commission and all those at the Division that helped us for over a year and a half to get through the process.

Time to make some tasty craft beer on State Street.

Luck of the Irish and Green Stuff

Yep, this post is a day late. We were hopeful of getting the last documents we need from the City as a birthday present for Peter, sure enough turns out he is a Patty’s day born Swede who is now waiting for a belated b-day gift. We need some luck today so we can have those papers and get in front of the commission next week.

Next year, you will not see green beer although don’t rule out something special released on that day. If you want to see something green, check out our siding material made from recycled paper and plastic material and the LED lighting we installed throughout the building. LED fixtures are costly but good for the environment and as an added bonus; the light they produce won’t quickly “skunk” the hoppy beers.

A Long Satisfying Day

All the Tanks arrived today and we got all but 3 of the 11 set in place.

In the morning we got the brew house started and after lunch we had it in. Then we got started on the 20 barrel (620 gallon) Fermentation tank. We were done for the day around 7:00 pm as evidenced by the shot of Epic Stainless now gracing State Street!

“Dad, this place is a piece… “

The thing about kids is, when they are feeling free they tell you like it is. This guy in the picture here, Josh, just a few months ago, told me how lame the place was. Sure, it was a dive then when I tried to sell him on the potential. I took him by yesterday and he said he couldn’t believe the change, “it is pretty cool now, Dad.” Made my day.

BTW, rumor has it that the are tanks coming Monday, so take a look if you drive by.

Thanks to Salt Lake City!

In these times of stimulus packages, massive bailouts, job programs and plenty of talk, I can tell you where the local action is: Salt Lake City’s Office of Economic Development. Government that works, you had better believe it! These people really help local business with many aspects of getting a new business started in their town.

In our previous aquaculture business – some 10 plus years ago – SLC Economic Development provided us with an equipment loan for product line expansion, creating long-term jobs and helping us grow our business. This time, the Office of Economic Development has provided Epic Brewing with a clear understanding of City requirements for our start-up, as well as financing to jumpstart job creation and to remodel an old eyesore on State Street. Salt Lake City has something that works well, creates jobs, and improves the city for all. Many thanks to: Bob Farrington, Mike Akerlow, Bob Gore and the Loan Committee for their support and assistance.

It Takes More Than Stainless

A chiller, the grain mill, the boiler and the retail refrigerator…base stucco with color coat likely to go on the building today.

More Sleek and Sexy Stainless

Kevin went out to Oregon this week to inspect the JVNW brew house and cellar items. Looks good, Kevin says it is beautiful in person. I am getting excited about those tanks giving off the new shine on State Street next month.

Proof of Life in Stainless Steel

JVNW (OR, USA) sent us some photos today of our tanks being finished up. Too bad we didn’t get more photos of the brew house tanks, somewhere here you can see a part of one of them… some shots of the fermentation vessels, 10 barrel and 20 barrel tanks.

A Few Progress Photos...

Wednesday the 20th, the crane helping with the shear walls.

Today, Mark and Peter checking out the trench drain placement in the main brew house area. The windows are coming later this week.