Pour beer. Turn on computer. Write. Some musings over beer that span everything from things we’ve done to things we’d like to do. From the profound to the petty, it’s just stuff that’s on our mind. Thanks for reading.
Grain to Glass Series: Brewing
September 8, 2017
If you haven’t read the first four posts in this series, hop back to “Grain to Glass Series Introduction,” “Grain to Glass Series: Packaging” and “Grain to Glass Series: Tap Room,” “Grain to Glass Series: Lab” and then come here!
After winning the World Beer Cup gold medal in early 2014 for Hop, Drop ‘n Roll, we quickly realized that our existing 15 bbl brewhouse, with accompanying 15 bbl – 60 bbl fermenters, wasn’t going to keep up with demand even though we started brewing at 4:00 a.m. Just not enough hours in the day!
We began looking around town for a second facility and found our current Northend location on N. Tryon. The next step was to find the perfect brewhouse that would fit our needs and grow with us. After thorough research, we landed on a Newlands Systems 60 bbl brewhouse with 240 bbl (almost 8,000 gallons!) fermenters and brite tanks.
Join us as Chad Henderson (Co-Owner/Head Brewer) gives us a walk-through of the brewing process on our new(ish) system.