It’s the most wonderful time…

It’s that special time of year again! The weather gets frightful and, in return, the beers become quite delightful. Winter Warmers, Barleywines, Russian Imperial Stouts…this is the time of year where you start seeing a lot more wax dipped bottles in the liquor stores. So what’s the deal? What do we recommend? Well first let’s get some business updates out of the way.


Demolition at the brewery has been underway for a few of weeks now. Cool and pretty exciting, but not without its issues. The thing about the building is that it’s been estimated to have been built some time between the 1930’s and 1940’s. Don’t get us wrong, that’s admittedly pretty cool. The downside seems to be that every single tenant since then has built over top of every previous tenants stuff. That part is not so cool. So far we’ve found secret doors, secret windows, and secret walls built on top of secret walls. Just a lot of extra…stuff. No doorways to Narnia yet, but we’ll keep you posted. Our permit applications have been submitted as well. So hopefully those go through and we can actually begin to build something shortly. Our equipment is also on order and being assembled as we write this.

We’d also be amiss for not giving a shout out to everybody who submitted letters of support to the city for our lounge endorsement! They have received your letters, they have our plans, and now we wait. Hopefully we’ll have a decision in the next month or so. Big thank you again to all those who submitted. The support is fantastic and much appreciated!

More Festivals!

We’re very lucky to have a great deal of support for the brewing community as well! Not only have fellow brewers been super helpful with information on starting a brewery, but they continue to support us in helping promote our product. Maple Meadows, Foamers’ Folly, and Moody Ales continue to allow us to brew under their licenses to make sure we can legally participate in as many local cask festivals as possible. We just recently submitted for the Fall Tri-Cities Cask Festival with the help of Moody Ales, and will also be at the upcoming Winter Pro-Am (so get ur tickets!). Lots of fun and great feedback. We are HUGE fans of these events.


If you’ve been monitoring our social media feeds and it wasn’t already 110% clear, we now have one of our beers on tap at Maple Meadows Brewing. This one is our Dark Necessities Mocha Stout which Carlo was kind enough to help bring into reality using his brew house. It’s comprised of equal parts, American Stout, Coffee, Cocoa Nibs, and Awesome. It turned out fantastic and we couldn’t be happier! So feel free to stop by Maple Meadows for a growler fill and be sure to try plenty of their beers while you’re at it. They make some great beers that you should definitely try.

Cool beans!…..Soooooo winter beers?

Oh yeah! Winter beers. You should definitely drink those! I dunno…if it’s over 8%, and has a waxed top you should probably give it a try.



Updates, updates, updates!

Soooooooooooo………….it’s been a while, but that doesn’t mean there hasn’t been a ton of things happening. There’s plenty to unpack here so lets jump right to it shall we?

Update 1: Festivals, Festivals, Festivals!

Cheesecrafters Beerfest 2016!

Over the past few months we’ve had no property, no license, very little merchandise, armed only with our home brewing equipment and our wits. Yet, somehow we’ve been invited to attend festival, after festival through little to no effort on our part. It’s been a ton of fun and has provided us with many warm and fuzzy feelings. So far we’ve attended the Tri-cities Cask Festival, The Meadow Ridge Rotary Club Wine and Beer Festival, and The Golden Ears Cheesecrafters Festival. We were even offered to attend this years BC Beer Awards, but will need to wait until next year when our beer is commercially available. All really cool things though, and it should be noted that since we’re not yet licensed, none of that would have been possible without the help from our friends at Moody Ales, Foamers’ Folly, and Maple Meadows Brewing. They were kind enough to let us brew under their licenses so we could legally serve our beer at these events. Plus, they all make damn good beer, so if you haven’t stopped by their tasting rooms yet then be sure to get out there and fill a few growlers.

Update 2: Text Amendments, Text Amendments, Text Amendments!

Well, there’s only been one actually, but that doesn’t mean it wasn’t super important. We did post this on our Facebook Page, but for those that don’t follow us (shame on you!) the text amendment that would allow us to manufacture in our building we planned on leasing was approved.Cool right? Just like the festivals we attended there’s plenty of people that we need to thank. Namely CAMRA BC and Karl Lundgren for offering some very kind words of support, and all the crazy peoples who showed up to the city council meetings sporting their SVB T-Shirts. It couldn’t have happened without you guys. Thank you so much for your support!

Update 3: Leases, Leases, Leases!

This is it! It’s ours! OURS!! BASK IN ITS YELLOW EMPTINESS!!!

After the text amendment went through we could finally get the lease agreement signed and in the books. Just a heads up that, due to the legal implications of a lease agreement, this can take a little longer then you’d initially think. But, now we have it! We have the building! So….yeah. I think that’s it for this part of the post.

Update 4: Licenses, Licenses, Licenses!

Before you can open a brewery you need three things. First you need a property to manufacture. Second, you need brewing equipment. Third, you need a license. This one takes a while to get completely, but so far we’ve made it past the first step! Which, in this case, is a license in principle! This means that the Liquor Control Branch has reviewed our application and plans, and has given us the go-ahead to begin renovations, construction, order equipment, or any other process to get us closer to manufacture beer. However, before we get a final approval to begin manufacturing we’ll need to allow them to inspect the premises after all the renovations and equipment is in place. That’s a ways away, but at least we’ve got the first big step taken care of!

Update 5: Tired, Tired, Tired!

Full disclosure, there’s not much else to add to this posting, but we just wanted to make sure you knew how we’re holding up. For the most part we’re doing pretty good. Lots of forward motion lately, but there are definitely long droughts of waiting and planning for more waiting, followed by crazy panic, which is then followed up by (you guessed it!) more waiting. It’s amazing how tiring waiting can be….ssiiiiggghhhh….

So that’s it for now! Thanks again for reading and to everybody who’s helped and supported us along the way. We’d also like to give a special shout out to Aaron from Strange Fellows! He’s written one heck of a detailed blog that chronicled the opening of their brewery. Thanks again dude! Very much appreciated! We promise there will be plenty more updates in the coming months so watch out for more posts or head over to our Facebook page to stay in the loop.






Our First Cask Festival

So yeah, that just happened. After picking up the guys, grabbing a couple of coffees for the road, and getting to the venue early to tap our cask, what proceed could best be described as a car crash. A very cool and fun car crash, but a car crash nonetheless because by the time 5pm rolled around, there was no way we were able to sum up all the things that happened within the past 5 hours. Even after taking the day to recover, my head is still swimming a bit, but I’ll do my best to describe what I can remember.

cask fest 09

First off I got to tap a cask for the first time. Much easier and uneventful then I was lead to believe with all the photos I’ve seen of volunteers getting drenched in beer. Special thanks to our friends over at Moody Ales for letting us partner under their license as well as lending us a cask for the festival! If you’re not sure what makes a cask different from a keg, it’s pretty straight forward. A keg uses CO2 to carbonate and push the beer through the draft lines, while a cask is naturally carbonated and is typically served through a picnic cooler style tap. Just like how bottle conditioned beers have a slightly different taste and mouth feel compared to kegged beers, so do cask conditioned beers. For our beer-which was our Rye-nosaur Porter by the way-things tasted a little creamier and fluffier then what we’re used to. Overall, the beer turned out pretty good. So, far things were off to a good start! Then “SVB shirts” invaded.

If you’ve been following our Facebook page, then you’ll know that we started selling T-shirts to help to help kickstart our marketing, as well as ordering some for door prizes at the Cask Festival. We ended up selling way more then we expected and, as it turns out, pretty much everybody we sold a shirt to showed up to show their support and every single one of them were sporting their black SVB shirts. It was pretty overwhelming and felt pretty darn cool. It also added to the mystery surrounding our brewery and where we’ll be opening.


Here’s a little marketing tip from your pals over at SVB. If you’re participating in your first cask festival, keeping your potential location a secret really gets peoples attention. Once you get identified as one of the owners, you’ll be asked all kinds of “who are you and where do you come from” type questions. It may even prompt a documentarian to approach you, asking for an interview (yes that actually happened). I can’t precisely remember what was said, but it was held early on in the event so I’m thinking things were kept relatively coherent. From a exposure level, things were really kicking into a completely different gear from what we were used to. The crazy part is that we’re still feeling-and probably will for a while-the full affects of our new found level of exposure. Even today, after a Facebook follower suggested we add our brewery to it, we received our very first reviews on Untappd. Yes, people have already reviewed our beer on a beer drinking social network, and we haven’t even applied for our license yet. Cool!cask fest 35

So, even though there were a ton more things that happened, those are pretty much all the highlights. Overall not too shabby peoples! We had a great event with a beer that everybody seemed to enjoy. We’d like to take the time to thank the Tri-Cities Cask Festival for inviting us to attend and running an amazing event, all the volunteers, Moody Ales for partnering and lending us a cask, Nick Nicholson for taking all the awesome photos you see here, and all those crazy SVB t-shirt wearing peoples that came out to show their love and support. We love making beer, but it’s the beer drinking and brewing community that really makes this whole venture worth while. Thank you all so much for inspiring us and helping us inch closer to finally opening. Hope to see you all at the next event!





So….this is kinda weird

If you’ve been following our latest Facebook posts then you’ll know that we’ve been invited to attend our very first cask festival (tickets available here!). This means we’ll get to serve our beer from a cask to the public for the very first time! As you can imagine there are a bunch of feeling running through our entire body.

One is the flattery of being invited in the first place. Especially since we don’t even have a brewery yet! The second is that “aww shucks” feeling you get when you receive overwhelming support from a community you care so much about. So, once again, a very special thanks to Moody Ales for partnering with us so we can legally serve our beer to the public, and the Tricities Cask Festival Association for putting all the pieces of the logistical puzzle together.

Now on to the third feeling. The weirdness that comes with this is actually happening. After posting the event and details on our Facebook page, and deciding to make a blog entry about it, I logged into our WordPress Blog and noticed our views had gone up. This seemed logical since that kind of news would probably warrant more then normal. Then I looked at where they came from. “CAMRA? Why would we be getting referrals from CAMRA?” I asked myself. After following the link I saw this.

Camra Screen Shot 1

Did you see it? If not take another look. It’s okay I’ll wait………………………………………………… Still don’t see it? Sighhhhhh…fine!

Camra Screen Shot 2.jpg

It may not seem like that big of a deal, but it’s really weird to see your name right next to a well respected brewery. It was a surreal moment that established one important fact for me “holy crap this is actually real and happening!”.

This leads us to the final feeling we’re having right now. Being completely and utterly terrified!…With a touch of excitement. Unfortunately not much is going to help that until our cask is finally tapped and the beer tastes like it should. So if you’re not doing anything on March 6th, please grab a ticket and support your local breweries. We’ll be there and are looking forward to meeting you all!



Happy 2016!

Happy New Year peoples! Sorry again for posts being so few and far between. As mentioned on previous posts, things have gotten a little crazy over the past few months. So what’s going on? Lots! Here’s some updates.

We’ve been doing a fair bit of brewing, but things have been stalled lately since we’ve been working out quite of few kinks with our new brewing system and brewing processes. So, as you can imagine, developing new and perfecting existing recipes has been pretty tough. Unfortunately you probably won’t be seeing any big reveals for new beers until we get that sorted. That’s all part of home brewing though. It’ll get sorted, we just need to be patient.

School! I’ve completed the first course of the Craft Beer and Brewing Essentials program at Simon Fraser University. This course was Introduction to Brewing, which covered everything from the history of beer to modern brewing practices, and even covered some of the biological science that is involved in the brewing process. Overall a very interesting and a worth while program with some fantastic guest lectures from industry heavy weights. That being said, I’d definitely recommend taking a very basic brewing course or do a few home brew batches first as a primer. Some of the science aspects are pretty complex, so if you don’t have a very basic understanding of the brewing process to reference, you may get lost pretty quick. If you live in the Tricities area, there’s a good one at Beyond the Grape in Port Moody. I’ll be starting the next course, Craft Beer Business Fundamentals, next week and will be sure to report back on that one as well.

The brewery! So what the heck is going on with that? Is anything happening? The answer to both of those questions is “something” and “yes, definitely”. Our business plan has been completed, The Silver Valley Brewing Company has been incorporated, and we have funding. Now we’re just trying to find a spot to put it. So far this has been the toughest part of the entire process. Why? Lot’s of reasons. First of all you need to find a building that meets all of your production needs (space, loading bay, floors etc.), then you need to make sure that building is zoned correctly for liquor retail and production. On top of all of that, if you want to upgrade your tasting room to a lounge license, you really need to work closely with the municipality to make sure your in the right spot for it. While a regular tasting room (serves a maximum of 12oz samples per customer) really only needs to meet zoning and municipal bylaws to get approved, lounge license approvals (no maximum sample size) are usually up to the discretion of the local counsel and community. Details like parking, walk-ability, noise, and surrounding businesses are all taken into consideration when applying for a lounge license. So, regardless of how well the space works and is zoned, it’s important to run it past the municipality first to get an idea of whether or not it could get approved for a lounge. There’s still a chance that it may not get approved since there are public hearings involved in the approval process, but it’s always smart to work with the municipality right from the get go to help increase your chances. So far we’ve zeroed in on a basic area. I can’t really share where that is as of yet since there’s still a lot of discussions going on. Even when we have a spot we’ll still have a bunch of subjects to remove before we can announce anything officially. We hope to have something to report in the coming months.

So that’s it for now. Thanks for coming back to visit and sorry again, that it’s been a while. I’ll do my best to post when I can, but just a heads up that, with school starting, it might be a while. Hopefully the next one will be about finally nailing down a location!



The Business of Craft Beer: A first person account

Last week we were fortunate enough to get tickets to the annual “Business of Craft Beer” event in Vancouver. This is the second year that we’ve attended this event and, mirroring the industry, it’s grown significantly. Compared to last year this was less about celebrating the industry and more focused on the business aspects, and realities of today’s craft beer market place. The number of merchants displaying their products had increased, while the number of local breweries sharing their product drastically decreased. Not ideal for the beer nerds, but since this is a business event it’s good to see that shift in floor space. The number of panels had also grown drastically from two to six. These panels ranged from talks about supply chains, legal and accounting, accounting for growth, and dealing with Provincial Liquor Distribution Board. All and all a well put together event.

Learning is hard!
Learning is hard!

So what did we get out of it? Information. Lots and lots of information. We’re talking “I probably should have brought my laptop” amounts of information. The thing that we’ve quickly learned about starting a craft brewery is that as much as the industry in BC is growing like crazy, the in depth answers to important questions are still not that easy to come by. There are stacks of great books to read, but so far some of the most important questions have been answered by brewers working in the industry. Luckily the panels were full of successful brewers who were more then happy to talk about their own struggles with opening their breweries and offering great advice along the way.

The highlight of the entire event though was definitely the final panel which consisted of Matt Phillips (Phillips Brewing), Gary Lohin (Central City Brewing), Paul Hadfield (Spinnakers), and John Mitchell (craft beer legend). While all of these pioneers had great stories and advice to share, John Mitchell definitely stole the show. If you’re not familiar with who John Mitchell is, then a quick google search on Horseshoe Bay Brewing will tell you all you need to know. The long and short of it is that he’s widely credited for bringing the craft beer experience to, not just BC, but Canada and the northern states as well. He’s now 85 years young, has great stories to tell, doesn’t mind giving an honest opinion, and carries a thermometer in his front pocket to make sure his beer is a perfect 50 degrees Fahrenheit before he takes a sip. Basically he’s awesome, and when he started talking Joe Wiebe (the MC for the panel) did the right thing by putting the microphone down and waiting until he was done. Did we have any notes from this panel? Nope. Did we care? Nope! This was more of a “sit back and enjoy” type of experience and it was glorious. That, and the free caramel popcorn waiting for us outside, was the perfect way to end the day.

Would we recommend going next year? If you’re looking to start a brewery or just interested in getting into the industry, then absolutely. It’s becoming a great event and has made some great strides over last year. So what’s next for us? Vancouver Craft Beer Week. Stay tuned!



The State of the Union and looking forward to 2015

If you’ve been following our blog posts up until now (THANK YOU!) then you probably already know that we’ve been in the planning phase to open our own brewery for some time now. Other then experimenting with different recipes there’s been a lot of work put into turning this goal into a reality. Logistics, financials, strengths, weaknesses, marketing, legalities, all of these either have been, or are about to be analysed and developed to make sure our future brewery is as successful as possible. As you’ve probably guessed there is a ton of information that needs to be sifted through before we can even start building a business plan. Luckily we’ve had a lot of help. Here’s a look at where we’re at so far and what we have planned for the near future.

The Business Plan

This is probably the longest, tedious, and least exciting part of the process (at least at first). Everything gets analysed and picked apart, statements need to be supported with sources that use something called “facts”, and long term goals are broken down into medium term goals, which are then broken down into short term goals. That’s all on top of figuring out how much cash is needed, who’s going to get it, what they going to use it for, and when the person lending the money can expect to get it all back. Right now we have a good chunk of this process done with a lot of help from some friends in the industry and a lovely, intelligent lady whom I’ll be marrying come September (I asked before she helped with the plan, but if I hadn’t this pretty much sealed the deal).

The good news is that once you get most of the plan done, things do start to get exciting. If you’ve done your research and planned things out properly using these “facts” you start to see the viability of your business fleshed out before you without spending a single dollar. Lucky for us we’re looking to open a business that’s part of a rapidly growing industry. So, needless to say, the outlook so far is pretty good. There’s still plenty to do before we can start shopping our business plan, but the meat of it is close to being done and hopefully we’ll be pitching it to investors later this year.


While this will always be a big part of brewing for us (homebrew or commercial), we try to pursue formal classes whenever possible. Last year we attended classes that brought us all the way back to the very basics of brewing, which did wonders as a refresher while providing us with small bits of new info to stream line our brew day. We also took some classes on off-flavors and hop profiles to sharpen our palettes which were provided by the BC Beer Awards. It’s a good bet that we’ll expand on these smaller education classes this year with offerings from CAMRA Vancouver and our local homebrew clubs. On top of that I will be attending SFU’s new 8 month Craft Brewing Course certificate starting October. It’s not quite as in-depth as other offerings, but will definitely help strengthen our brewing theory as well as providing education on the business side of the brewing industry. Two areas which could really help us in the near future.

Another big change for us this year will be with competitions. Classes and such have been good for helping our brewing processes, but getting feedback from trained judges has worked wonders for perfecting our recipes. Last year our scores averaged between 30-37 points (Very Good). This year our goal is to push that average to the “Excellent” category (38-44 points) and maybe even place. The number of competitions we’ll be entering will also dramatically increase. Last year we entered three, while this year it’ll be more like ten or more. The more competitions we enter, the more feedback we get, which means our beer just keeps getting better.

Marketing and Branding

Up until now our branding and labels have more been about having fun and being creative. It’s always satisfying to have your homebrew mistaken for a commercial beer. However, lately these fun little art projects have turned into full blown market research to see how our branding measures up. Practicality has also moved into the conversation and has forced us to rethink the size and shape of our labels as well as how to to streamline the labeling process. The neck labels look really cool, but after labeling a single case of bottles we’d most likely look at the 20-30 remaining cases and let the explicits fly. In the coming weeks you’ll start seeing the fruits of our labor as we begin revealing new beers.

Our social media efforts have, so far, been paying off. Our efforts have even resulted with us being referred to as the “Silver Valley Guys” by fellow club members. Needless to say it put a big smile on our faces since it meant we were doing something right and had a name that was gaining traction. This year we hope to build on that with our expansion into Twitter and more frequent blog posts. Since there will be a lot more going on this year, there will definitely be a lot more to share. We may also begin offering apparel to those who wish to show their support. Stay tuned for that and many other cool announcements. There will be plenty in the near future.

Brewing and Recipes

Just like our increase in competition entries, 2015 will see us making more beer. A lot more beer! Between our large system and small Brew-In-A-Bag set up we have total of five beers planned already…and that’s just for February. Another brew day is already booked for March as well with more to follow once we get a few of these beers get knocked out. Don’t expect as many weird experimental beers as we’ve done in the past. This year will have a stronger focus on fine tuning recipes that we plan to eventually produce commercially. That doesn’t necessarily mean we won’t mix things up once in a while. After all, 2015 is supposed to be “the year of the sour”. A style we have yet to explore.

So there you have it! Lots of changes and new stuff for 2015. We’re very excited and can’t wait to share it all with you. Many of you reading this are probably already familiar with our Facebook page already, but if you’re more of the Twitter type please follow us @SVbrewing and feel free to ask us questions. We’d love to hear from you!



Choosing the starting line up

Just like many home brewers, we have aspirations to one day turn our much loved hobby into a viable business. To work towards that we gave ourselves some milestone goals. The first was solidifying at least two solid recipes that can be offered year round. The second was reading some key books and doing research on the topic of starting a brewery. The third was build a business plan. Fourth? Finding money.

Last night we met up for a couple of pints and dinner at our favorite local watering hole the Billy Miner Pub (try their pizza and thank us later) to discuss where we were at and what the next steps were. It turns out we’re a bit a head of schedule in some areas. Namely our selection of market ready (or nearly ready) recipes. Narrowing down which ones to select for our year round offering was quite the lengthy and in depth conversation. To be honest there were no right or wrong answers when it came to the styles, but finding the perfect balance or variety and accessibility can be tough.


Ideally we would want to launch with three beers that are offered year round. The first would be a more accessible beer for the uninitiated. The second would be something a bit hoppier and complex for the beer connoisseurs. Finally, the third would be a darker Stout or Porter for those who enjoy “the black stuff”.  We won’t bore you with all the back and forth discussions we had, but ultimately it was the ingredients that finally determined our starting line up. It was our first real “business decision” that we’ve made that actually effects our products and it was an important moment since it’s an approach that will serve us well down the road.

Choosing beers that shared many of the same ingredients would allow us to purchase them in larger quantities, lowering costs and increasing profits. This is particularly important with yeast since it’s far and away the most costly ingredients in your beer. Not the ideal way to decide on beers, but this isn’t home brewing anymore where an extra $10 is okay. It’s pretty much all about finding ways to cut costs from here on in.

Californication Common Ale
Californication Common Ale

So what’s the starting line up? It looks like the Common, and Porter are going to make it into the mix for sure, but we’re still experimenting on the hoppy beer. Perhaps a west coast style ESB? We’ll keep you posted, but there’s a good chance that the next hoppy beer you see from us that’s around 5-6% alcohol is most likely going to fill that gap in our line up. Stay tuned!


The Challenge

Milliona Days IPA, Rye-nosaur Porter, and Willie's Scottish Ale
Milliona Days IPA, Rye-nosaur Porter, and Willie’s Scottish Ale

Humbled by our very first all-grain experience we took a few weeks off to recover and brewed a quick partial mash to help rebuild our confidence. During that time we were invited by a friend to join a small local brew club to share, learn, and just “nerd out” about all things related to beer and homebrewing. It was a fun and educational experience. If you’ve never been to one we’d highly recommend it. It was during this meeting that we were introduced to one of the best parts of a homebrew club; the brewing competition.

One thing to keep in mind about Jesse, Dennis, and myself is that we can get pretty darn competitive. Maybe not “trash the board when losing a game of Monopoly” competitive. However, you’d be surprised how intense things get when we’re betting $1 per hole on a par three golf course. It’s not about the prize, it’s about the pride that comes with the victory. So if there was ever a way for us to elevate our brewing prowess, putting a challenge in front of us was definitely the way to do it.

The rules were pretty straight forward; brew any kind of style you want, but it must include at least 5% rye malt. Living on the west coast we figured there were going to be a ton of Pale Ales and IPA’s entered (we were right by the way) so we wanted to try something a little different. During our research we came across a recipe for a Rye Porter which peaked our interest. The three of us love darker English style beers so we developed our recipe and began prepping for brew day.

With the highly coveted prize of bragging rights on the line we were able to shake off our first all-grain experience and approached this brew with laser precision. You can call it skill if you want, but we’re convinced that something else wan, beer, s going on that night because weird things were happening. PH reading? Perfect! Pre-boil Gravity? Perfect! Original gravity after boil? Nailed it! Even our final gravity before bottling was dead on. Everything, literally everything, was bang on. It was an exciting, but weird experience. So far this was the best brew day we’d ever had and, after the first tastes, it turns out it was the best beer we’d ever made. Things were looking good for our first contest submission.

If you’re not familiar with how most beer competitions are scored, feel free to visit the BJCP’s (Beer Judge Certification Program) website. It’s based on a set of guidelines for each beer style describing what the beer should and should not be. In the end your beer is given a score between 1 and 50. Usually a score between 30-40 is considered very good. Anything over 40 is regarded as a world class example of that style. We were all nervous leading up to competition night and, unfortunately for me, I was unable to attend the event (stupid family vacation!). After a few days of vacation, and a great dinner, Brandi and I were winding down for the night when I received a text from Jesse “Awesome event. Porter went over very well. Didn’t win, but it scored a 34!”. This was followed by a few explicits, fist pumps, and big smiles. Not too shabby for our second all-grain ever.

After such a glowing review and constructive feedback, we’ve since tweaked our recipe and it is now quickly becoming our “signature beer”. It also pushed us into asking our selves a question. If we could develop 1 or 2 more exceptional beers, could we make this a business? If so, what would those other beers be?

Stay tuned for those answers and more in our next post!