Summertime
When I drive into Amana, and see license plates from all over the country, I know its tourist season. This whole week has been very busy, and will be so into school starts again. Its times like this that I wonder why the builders of the brewery put the only stairs to the cellar in the sales room. I have to squeeze by people lined up to get beer on my way in and out of the cellar. Well I guess everyone gets to see the brewmaster this way!
Yesterday Dan, our salesman, said he needs 60 1/6th barrels to fill all the orders he has for the next week. Thats way more than we usually have around at any one time. We are going to have to buy more! Its seems like this industry is really going to the 1/6 barrel (5 gallon kegs). I notice that even brand new bars don’t put enough room in the back for full kegs. They got 9 taps but not enough room for nine full size kegs. Its good for us, because we make more in selling 3 1/6th barrels anyway, but it does require more capital, since 1/6th barrel kegs cost the same (if not more) than regular 1/2 barrel kegs.
Today I order malt from Briess.. in the order are the grains for the first batch of Oktoberfest. I want to get it ready early, and also send it in to the GABF for judging.
Speaking of that, I have been thinking of making a special brew for our 20th anniversary. Any ideas? I was thinking of maybe making a Barley wine and selling it all to the ABD. But then I realized that we couldn’t sell it here becuase we don’t have a liquor license. As I read the rules there is nothing preventing us from brewing a beer over 5%, but we can not hold any other type of liqour license other than a class “B” license. We cannot even get a class “A” license to let us sell someone elses wine. But I could make a strong beer and sell it out of the state, no problem. I’m not sure if it be worth trouble though. I love Barley Wine and Dopplebocks though….
July 28th, 2004 at 1:13 am
Well, it seems to me that if it’ll be significantly different from what you brew already, it’s more than likely going to easily bust that 5% ABV rule, so out-of-state is probably necessary, maybe some kind of limited edition pre-order only type of deal will be best? Stupid Iowa.
I would like to see an ale of some sort. Millstream’s take on an IPA would be interesting (just by judging on your excellent Pale Ale), but what I’d really love to see would be something in a Belgian dark ale, like Nostradamus, etc. I guess I’ve just been really enamored with that particular beer since the Motley Cow tasting session but haven’t been keen on plunking down what it costs to pick some up
I’m less familiar with Barleywine or Doppelbocks, though I enjoyed the Rogue offering for the former at Shakespeare Fest and Celebrator is one of my (and everyone else’s I’m sure) favorite beers as the latter, so either of those two would certainly be enthusiasticly received by me. I guess brew what you like and what you’d be good at!
Eagerly awaiting the most wonderful time of the year as well (Oktoberfest, of course).
July 28th, 2004 at 9:17 am
Thinking about it now, I would most like to do a dopplebock. Our current bocks finish very high, and are only around 5.5% ABV. That leaves me room to make one that is well over 6% but not illegal.
A Belgian Dark is interesting though.. I’ll have to research that.
We will need to some special packaging. I’ll talk to Chris about maybe doing some funky bottles on the line. I would like to do a cork or a wax seal on the top.
July 28th, 2004 at 10:40 am
I would make a special trip to drink a dobblebock; perhaps an unfiltered wheat would be good too. Now that i am thinking about it a California Common might be interesting. Lots of possibilities. Read in the CR Gazette yesterday that CR Brew is changing hands again. Any idea what the scoop is with that?
July 28th, 2004 at 11:51 am
My salesman, Dan, suggests we should do an Alt. But I’m still leaning towards Dopplebock.
I think that the CR Brewing situation sounds similar to what happened here at Millstream. Someone bought us, ran it for two years, realized they didn’t know much about beer, and then sold it to the employee’s. I hope it works out for them. I think though, that they need to focus on the beer. The part where the article mentions bringing smirnoff ice into the pub to help draw in customers is just wrong. We have focused on improving our beer from day one, and I think it is the secret to our success.
August 2nd, 2004 at 7:47 am
I’m confused by the liquor license situation…
You brew and sell beer out of the taproom now. If you brewed a beer over 5%, are you saying you wouldn’t be able to sell it out of the taproom, or anything, or…?