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…