Thanks to all for your feedback on my last post on running a separate tasting room and inviting other local artisans to participate. A huge part of being a community supported brewery is listening to you guys and giving a voice to what the community wants. Afterall, you guys ARE the brewery… or will be as soon as I have a building, anyway. And judging from your responses, a tasting room celebrating local beverages would be a pretty big hit.
Since that last post, two possibilities have come up that would be solid locations for having the whole operation in one place. One in the downtown area and one in Garden City along the greenbelt. There’s also one location on the Bench that is pretty well set up for a brewery (floor drains, lots of power, sloped concrete floors, high ceilings…). There is a church that may or may not be closer than state setback requirements, though. It all depends on what exactly you are measuring from. So we’ll see on that one. I think that puts me up to about thirty or forty buildings I’ve looked at… sheesh! I’ll let you know how things develop.
In other news, the souring program has expanded over at the Bogus pilot facilities/my garage. A rye saison with lactobacillus was my first and (surprisingly) came out fantastic. Up next, I’ve got a Belgian brown ale divided into three batches, and into each a different souring strain. I’ll let you know how they come out in a couple months.