Expanding..?

Well, there is some potential excitement happening at the brewery. My hope is that it happens sooner rather than later. I currently have a couple of regulars that happen to be contractors writing a bid for some new construction for us. While we can't really expand our building we can make modifications within. I have fallen into some luck on receiving two lightly used brite beer/ conditioning tanks. Our goal is to rearrange a section of our bar, remove a few fixtures and add in a wall to house an expanded location for our serving tanks. While adding 2 tanks doesn't seem like much it does mean more beer production which is always a beautiful thing. So, still waiting on the bid and budget approval but it is looking good so far.

test batches

 So to keep things extra interesting at the brewery, I like to pull some wort aside to play with. Since we lack a pilot system this is the best way to try small scale experiments. The latest debauchery comes in the form of a twisted American wheat ale. Much in the vein of the Sour Bee, it is a house beer fermented with a blend of yeast and souring bacteria. What sets this one apart? During the conditioning phase I added five pounds of lightly caramelized pineapple to the five gallon fermentation. Keep checking in for more updates on the progress of this brew and the many others coming down the pipeline.