Weekly Update #4

A day late but here it is:

This week:

  • Ries visited the guys over at Saloon Door Brewery. Their system is much larger than the one we will have, 10bbl vs. 3bbl. They are building their space from scratch and, while the brewing system is in place, they are still working on the tap room and bar. The gentlemen over there were very friendly and it was nice to make some new brewery friends. Their head brewer, like us, started out as a home brewer who outgrew his home. I am excited to see their finished product and taste their beer. They are set to soft open in March and have a grand opening in April. Welcome to the neighborhood!
  • We met a wonderful chef on Friday who created a beautiful brunch for us, Steak Eggs Benedict with rosemary potatoes and asparagus. We ate outise under a beautiful sun. For desert, we had chocolate stout milkshakes with bacon. Everything was fantastic. It was fun to talk to someone who is as excited about food the way we are excited about beer. This could be the start of something wonderful.
  • We received out first copy of The New Brewer in the mail. It is one of the best and well-put together industry magazines I have ever seen or read. Bonus: This issue is all about brewpubs.
  • We are continuing to flesh out our business plan. We want this to be as perfect and ready as possible for the day we start begging and borrowing money. It’s going to take a large chunk of capital to pull this crazy scheme off.
  • We capped off the week by going to Gordon Street Tavern in Alvin. They make four house beers and serve other local craft beer. We sat on the porch, drank some red ale, and played Pass the Pigs with the boys.
  • Today, we are testing out a new recipe, something I hope we can offer at the pub as it combines two of my favorite styles: scotch ale and Rauchbier. I think we should call it Kilts on Fire. If it tastes as good as I think it will, y’all will have to fight me for it. I could probably drink all 3bbls of it by myself.

Slainte!

 

*Photo by Dave White. Not our actual milkshakes.

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