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 for marketing department raves the less glamorous parts of the wonderful world of brewing, like bottle conditioning and storage of packaging materials.

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:

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.

Careful Cellaring, Part 4: The Barrel Maintenance Program for Living Beer

We couldn't have a blog series on the intricacies of beer cellaring without addressing the challenges and benefits of having barrel program like ours at The Bruery. In order to produce beer that is up to our quality standards, our wood cellarmen must take utmost care in working with our barrels and beer. To further explain how our barrels are taken care of, our team of wood cellarmen, Cesar Alfaro and Brett Richman, explain the basics and some FAQs.



Here at The Bruery it's the wood cellarmen's duty is to make sure that the beer that comes out of barrels are of best quality and, of course, taste delicious. In order to do so we take a lot of measures to make sure the barrels are in perfect condition before beer goes into them.