Brewhouse and Cellar Setup

Many people have been asking about our upcoming brewhouse, capacity, and the beers we plan to produce. I’ll save the beer lineup for another post, but share with you the brewhouse plans. We bought the old brewhouse equipment from our good friends at Corcoran Brewing when they upgraded their system along with their move into town. It’s a very basic and highly manual 3.5bbl (108 gallon) direct fired 3 vessel system. I think of it as a REALLY large home-brew system… but then again I guess most commercial systems are essentially some form of that. Right now we are in the process of making modifications and preparing the system for it’s second life. I’ll post pictures of it as I make more progress.

For the cellar, we have ordered 4 7bbl (217 gallon) fermenters and one 3.5bbl fermenter which gives us an annual capacity of somewhere around 700 barrels. It’s a good start. Our beers will be mostly ales, with a lager thrown in periodically, and all will be kegged for sale on-premises. Like the other breweries, we will serve pints for consumption in our taproom, and growlers to go. The plan is to open with 5-7 beers on tap and maintain that number throughout the year. But you know what they say about sticking to plans…