Brewery Expansion – Part II

May 16th, 2013

Part two of our brewery expansion blog post series. If you missed out on Part I, you can catch up here.

Phase VI
Expand glycol lines and install new fermentor

The first part of this phase involved Captain Chris driving the BT1 (Brewery Truck 1) down to San Marcos to pick up the new fermentor. This, of course, also involved staying down there for an extra night hobnobbing it with other breweries and having a few beers. Market research.

After we unloaded it at the brewery, it was time to use our good friend the rotohammer again and anchor the fermentor to the ground.

Then, we began Operation Frosty Pipes II and extended our glycol line down the wall with ports for several fermentors to come.

After we hooked our new fermentor up to the glycol lines, it was time to christen the new ferementor “Resi” right before we pumped our first batch over to her.


(pretty sure we’re still cleaning up glass after that)

Phase VII
Expand Brewery Barrel Program

With the increased storage over at the other location, we have the ability to store more barrels and expand our barrel aged beer program.

ebc-barrel-program-start

To start off we got 6 Jim Beam bourbon barrels, thanks to The Bruery ordering extra for us. We have four of these filled with Daniel Irons Oatmeal Stout, and one filled with Black Valkyrie.

What will we fill in the remaining barrel? At this point, only time will tell – but rumor has it, it could be an IPA.

Phase VIII
Acquire New Brite Tank from Ladyface

tax-determination-tank-2

This was a surprise expansion phase for us. While some phrases are banned from the brewery like “accidental validation” or “unmarked chemicals” (safety first!), “surprise expansion” is not – and is in fact welcomed. Ladyface Brewery is currently upgrading the size of their tanks, and we were fortunate enough to be offered one of the 7bbl tanks they are replacing. So we stopped by one afternoon, picked it up and delivered it to the brewery.

picking up tank from ladyface

It is currently named “Tax Determination Tank #2″ – however we do have a planned renaming and christening ceremony like all new tanks at Enegren Brewing. Stay tuned…

It should also be noted that Fireman Dave purchased a new and improved roto hammer which cut our cement drilling time down from 5 hours to 10 minutes. May we never speak of the old roto hammer again.

Phase IX
Embiggen Tasting Room Area

In an effort to provide even more seating than previously imagined in Phase IV of our expansion plan – the brewery crew got creative and smashed down the wall separating the office and the tasting room.

We had several options of how to tear down the wall. The first was the classic move from The Shining – only problem is it didn’t tear down the wall completely and was just a little creepy.

the-shining-heres-johnny.

Our second option was to tear down the wall X-Men Juggernaut style – but we were afraid that we wouldn’t be able to stop before crashing into our brewery.

the_juggernaut

Our third and final option was to relive our childhood and attempt the classic Kool-Aid “OOOOHHH YEAAAAAHHH” wall breakdown.

Kool-Aid-Man-through-wall

After some debating, we decided to go for the Kool Aid wall breakdown – but it didn’t go quite according to plan. You can see for yourself in the video, but it turned out to be more of a cross between The Shining and Kool Aid.

Stay tuned for the third and final installment of our Brewery Expansion!

2013 American Craft Beer Week at EBC

May 13th, 2013

American-Craft-Beer-Week-2013

In celebration of American Craft Beer Week this week, we have several exciting events at the brewery.

  1. Wednesday, May 15th, 6pm – 9pm: $5 1L and $10 2L growler fills. Perfect for that mid-week beer run.
  2. Friday, May 17th, 7pm – 9pm: $2 pints of Dean Hickman English Bitter on CASK and aged on Goldings hops.
  3. Saturday, May 18th, 11am – 8pm: Keep the Glass Shorts Day Spring IPA. Buy a glass of Shorts Day and keep the glass for only $10.
  4. Sunday, May 19th, 12pm – 5pm: Bring in lunch/dinner/afternoon-snack from a local bar or restaurant & receive $1 off all glasses of beer.

The goal of the week is to celebrate the culture and community of American Craft Beer! So stop on by the brewery for one of our events to celebrate.

For a complete list of American Craft Beer events, check out the official American Craft Beer Week event list.

Dean Hickman English Bitter Release

May 9th, 2013

This Friday we’re serving up our new experimental beer – Dean Hickman English Bitter. Clocking in at a whopping 4.3% ABV, this beer is brewed with English malts, English derived hops and a real Englishman. That’s right folks, to ensure proper quality on an English Bitter, we enlisted the help of authentic Englishman Dean Hickman. Back from campaigning across the globe for Full Time Foliage and fresh off his most recent brew – Dean added much needed English Character to the brew.

dean-hickman-englishman

Dean Hickman – Authentic Englishman

The brew, while light in ABV, has a lasting caramel malt flavor that stays with you long after the beer leaves your tongue. Complementing the malt is a subtle yet noticeable lingering bitterness from 100% Willamette Hops.

Dean Hickman English Bitter
ABV: 4.3% | IBU: 32
SG: 1.043 | FG: 1.010

MALT:
Maris Otter Pale Malt
Munich Malt I
CaraMunich III
Special B

HOPS:
Willamette

Shorts Day Spring IPA Release

April 24th, 2013

Spring is one of our favorite seasons at the brewery. It’s no longer freezing cold when we start our brew day at 6am, the sunlight is out longer after we get home from our day jobs, and the nights are warm when we head home from the brewery after a long day.

There is however one big problem we have with spring – waking up not knowing if we should put on shorts or pants: is it a shorts day? Some days start of a little cloudy, but the clouds quickly burns off into a hot sunny day. And other spring mornings start sunny, but stay a little chilly. Choose right, and you can be relaxing comfortably the rest of the day. But choose wrong, and you’ll regret it until you get home in the evening.

And to celebrate the eternal spring struggle of whether or not to wear shorts, we bring to you Shorts Day Spring IPA.

shorts-day-spring-ipa-brewniforms-1000

Shorts Day is a Spring IPA – that is a light, refreshing, hop-forward brew – perfect to enjoy on those days where shorts are the perfect choice.

shorts-day-spring-ipa

Shorts Day
ABV: 6.5% | IBU: 55
SG: 1.059 | FG: 1.010

MALT:
American 2-Row
CaraPils
Munich Malt Light
Crystal 40L

HOPS:
Chinook
Centennial
Cascade

Recipe: Lemon Caper Chicken with Golden Spur Saison

April 19th, 2013

Hungry and have a growler of Golden Spur Saison sitting around? Why not make this delicious recipe from EBC Chef – Brianne Enegren. Designed to pair masterfully with our Saison, your taste buds are in for a treat.

Chicken with Golden Spur Saison

Ingredients:
6 chicken breasts
1 c flour
salt
pepper
olive oil
butter
1 medium shallot
2 tablespoons capers
1 c Golden Spur Saison
1/2 c chicken stock
1/4 c cream
1 lemon
Italian parsley

Method:
Preheat oven to 350 degrees. Salt and pepper both sides of chicken breasts, then dredge in flour. Heat 1 tbl butter and 1 tbl olive oil on medium-medium high heat in a heavy bottomed skillet. Cook chicken breasts for 4-5 minutes per side, then place on baking sheet. Finish cooking chicken in oven for 10 minutes while making the sauce.
Chicken with Saison Lemon Caper Sauce
In the pan that the chicken was cooked in, add 2 more tablespoons of butter over medium heat, then add shallots and cook for 2 minutes. Add 3 tablespoons of flour and whisk, cooking flour for 1 minute. Add Saison to pan and whisk continuously, allow sauce to thicken slightly, then add capers and chicken stock. Keep whisking and allow to thicken again, then add cream. Keep whisking until desired consistency, then add the juice of one lemon, and salt and pepper to taste. Serve over chicken and desired sides. Garnish with chopped parsley.

Bon Appetit!

Brewery Expansion – Part I

April 10th, 2013

If you’ve stopped by the brewery over the past three months, you might have noticed some changes. And, as you might have surmised, we are expanding. While normally we post our upgrades as they happen – with all the time and effort we’ve put into the big brewery expansion we’ve found it hard to spare the few hours to write them all up. So, over our next few posts, we’ll catalog what’s happened at the brewery, and what is still to come.

The big brewery expansion plan’s goals are fourfold:
1) To increase current brewing capacity & barrel aging program
2) Lay the foundation for future brewing capacity expansion
3) Increase brewing efficiency
4) Expand tasting room

The project was broken into several phases spread over several months. Most of our expansion is complete, but there are still some upcoming changes.

Phase I
Secure a new unit close to the brewery for increased dry and cold storage.

After months of searching, and trying hard to get the unit directly across the alley, we found a new place about a block away from the brewery off Zachery Street. The building, roughly the same size and shape as our brewery & tasting room, is a perfect size and shape for our storage needs.

Our lease started December 2012, and we quickly moved to utilize our new-found space and implemented phase II of our expansion.

Phase II
Move Dry storage to new unit to free up space in brewery and tasting room

As soon as the new unit was ready (nicknamed The Grainery), we started moving over all of our dry storage. This included our grain and grain racks that were sitting in the tasting room. We also moved over our keg washer and all empty kegs – all of which are now cleaned over at the new unit. Lastly, we moved over our workbench and all of our brewery odds-and-ends (spare parts, extra tools, etc.).

the-grainery-post-move-in

The Grainery – Post Move In

Combined, this opened up a lot of space in our tasting room which allowed us to expand seating (see Phase IV).

Phase III
Buy and install a second kettle to decrease brewing time.

One of the big limiters in how much beer we are able to produce is time. The less time it takes us to brew a batch of beer, the more we can make.

Every batch we brew, we double brew (two mashes, two lauters, two boils). After we finished the first lauter, the wort would sit in a holding tank until our mash-kettle was clear. This holding tank was insulated, but did not heat our wort.

With the second kettle, we no longer have to go into a holding tank. Instead we lauter into the new kettle and it heats our wort as we fill it. Believe it or not, this extra heating cuts our brew day by 5-6 hours. This saved time enables us to brew two batches on weekends instead of just one without killing ourselves.

Like a new ship, all new tanks in the brewery must be properly christened. It would be bad luck to brew in an un-christened tank, so right before we pumped our first wort into our new kettle we did it proper:


Phase IV
Expand brewery tasting room with tables, chairs & fancy lighting

One of the main goals of this expansion was to expand the tasting room with more tables and seating. We wanted people to be able to come in, sit down and relax while they have a brew. The increased table space would also allow customers to easily bring in some outside food – whether a sandwich from Custom Melt, some chips and salsa from home, or some pastries from Carrara’s.

new-table

So we asked Fireman Dave, who you may remember from such construction projects as Bathroom Upgrade II, Build a Brewery Bar and Super Work Day to build us up some tables for the tasting room in a style similar to tables Chris and Matt saw on their trip to Germany in Dusseldorf, home of the altbier. Stop on by the brewery to check them out if you haven’t seen them yet. Also, keep an eye out for Dave’s hidden Easter Eggs in his construction.

new-tables-and-stools

If you’ve stopped by during the evening after sunset – you also might have noticed that we’ve moved away from standard warehouse florescent light. The primary reason for this change is because florescent lighting makes Captain Chris depressed and angry. Not wanting him moping around the brewery, and because we wanted to provide a more enjoyable experience to our customers, we replaced these lights with soft lighting on dimmer switches over the bar – and accent lighting over the brewery.

new brewery lights

New lights above the bar

Phase V
Operation Frosty Box III – Move and expand fridge, buy and install new fridge

More difficult than Operation Frosty Box I & II combined, this was the most daunting task for the EBC. In one weekend we had to disassemble the entire fridge in the brewery, move it and all of our kegs to our new unit, rebuild the fridge at twice the size, hook it up and load with all of our kegs. Simultaneously, we had to build up a new, smaller, fridge in the brewery while still being able to serve beer to customers.

It was a long weekend with little sleep, but thanks to the help of some friends, the Brew Chief’s brother Mike, and a few patient customers who didn’t mind waiting a few minutes for us to finish installing the taps Sunday morning, the plan went smoothly.

The new fridge we installed in the brewery is just big enough to hold kegs, gaining us a lot of extra space – extra space for things like more fermentors.

new-small-fridge-brewery

The new, smaller, fridge in the brewery

Stay tuned for part II of this exciting brewery expansion review!

Golden Spur Saison is Back on Tap

April 5th, 2013

This Friday we’re re-releasing our spring seasonal – Golden Spur Saison.

golden-spur-saison-680

While the official first day of spring (aka the Vernal Equinox) was back on March 20th – the small delay for our spring seasonal is well worth it. Why you ask? Well, it enabled us to brew one last batch of Daniel Irons Oatmeal Stout which we promptly filled into two bourbon barrels.

daniel irons stout bourbon barrel filling

With our new tanks, we’ll be brewing plenty of Golden Spur to celebrate this spring – so stop on by and grab a growler, pint and/or a taster to celebrate the return of springtime!

2013 Easter Weekend Hours

March 27th, 2013

This Easter weekend, the tasting room will be open as follows:

Friday 3/29: Noon – 9pm
Saturday 3/30: 11am – 8pm
Sunday 3/31: Closed

Cheers and Happy Easter everyone!

EVENT: EBC Irish Fest – The Feast of St. Patrick

March 12th, 2013

St patrick holding growler Stop on by the brewery Saturday March 16th between 12 & 6pm to celebrate St. Patrick’s Day, or as we like to call it, EBC Irish Fest – The Feast of St. Patrick. To celebrate, we’ve got a new beer release, Custom Melt serving up Irish inspired food, and the tale of St. Patrick.

  • When: Saturday March 16th from 12-6pm
  • Where: Enegren Brewing Company Tasting Room
  • What: Custom Melt and Captain Patrick’s Irish Stout Release

Beer Release

The new beer we’re releasing on Saturday for the event is Captain Patrick’s Irish Stout. Named after the great Captain Patrick who saved the land of Ire, the stout is 4.0% ABV – a bit of a change from the strong beers we’ve been brewing recently. Dark in color with a medium body, the brew has a nice roasted flavor, hints of coffee and chocolate, and a very smooth finish. The hop bitterness is mild yet noticeable and complements the natural roasted malt flavor well. Quite a different stout than Daniel Irons.

Captain Patrick’s Irish Stout
ABV: 4.0% | IBU: 36
SG: 1.043 | FG: 1.013

MALT:
Marris Otter
Flaked Barley
Roasted Barley
Chocolate Wheat

HOPS:
Hallertauer
Willamette

Custom Melt Sets up Shop

custom melt the mac

In addition to our Irish Stout release – Custom Melt is stopping by again and setting up shop and serving an Irish themed menu.

  • Corned beef braised in Irish stout and cabbage patty melt
  • Green mac ‘n cheese with bangers
  • Irish car bomb flavored bread pudding

They’ll be serving from 12pm – 6pm, and all the food pairs great with the Irish Stout.

The Tale of St. Patrick

Oars dipped feverishly into the dark sea as the weathered wooden galley approached the shore. Rain hammered the deck and the lightning flashing on the coast line seemed to have brought the dead leafless trees to a terrifying lively state. Fear gripped the souls of the crew as they pulled the oars, bringing the ship closer and closer to a destination believed to be their last. It was a land that few men had ever traveled to, and one feared by many. The people of this land were thought to be possessed by the devil himself. It was a land where rivers were dry – a land where the sun had ceased to shine. It was the land of Ire.

No man even dared to utter the name of this island, let alone travel to it, but there was one exception: One man. Braver than any man in all of the land, and one man determined to put an end to Satan’s grip on the people of Ire. He stood a towering 6 foot 4, a giant in his time. His beard, red as blood, stretched across his sharp rocky face. He was the captain of the ship. He was Captain Patrick.

As the ship pitched in the waves he walked calmly down the deck, grazing his fingers along the rows of barrels. The barrels were filled with a special concoction brewed with the fruits of barley and bitter flowers from the English hills. Black as the stormy night, smooth as the clouds in the sky, it was the only hope for the damned people of Ire.

As the ship skidded to the muddy shore, a long ramp splashed down and the men jumped out to secure the ship. The frothy black water crashed along the sides of the ship as Captain Patrick shouted orders amidst the deafening rumble of thunder and whistling winds. The barrels rolled down the ramp. Boots sloshed in the muddy sand as the men struggled to push the barrels up the shoreline where they waited on a narrow roadway. The last to exit the ship was one mighty ox. Pulled by four men, it roared as it was eventually coaxed down the ramp.

Upon meeting at the road with all barrels accounted for and a cart being fashioned to the ox, the men began to make their way into the land with their path being lit by the intermittent flashes of lightning. The wheels creaked as they rolled over roots of dead withering trees. Steam hissed out the nostrils of the ox and chills ran down the backs of the crew. Panic stricken, eyes shifted back and forth and the men jumped at every crash of thunder. But Patrick, steadfast in every step ahead maintained his composure. While the rest of the crew was armed with shield and sword, he trudged ahead wearing only a modest tunic and in his hand a wooden mallet and a brass tap. As the column of men and cargo made it through the wooded road, whispers could be heard through the trees. Faint figures seemed to dart ahead and disappear into the distance.

The men had been marching for eight weary hours and had just come into town as the darkness gave way to the red dawn of the coming morn. It looked inhabited. It was almost as if civilization had just vanished. But vanished they had not. Just ahead a figure stepped out through the dense fog in front of an earthen hut. It was a young boy. Tattered, were his clothing. Muddy, was his face. Empty, was his soul. He stared for what seemed like miles. And in that brief moment the men were lost in his deep empty eyes, people began emerging from the surrounding huts. Behind them and to the sides of them… they were everywhere. They moved closer and closer. Dragging their legs, limping, staring through their souls, they slowly surrounded the Captain and his men. It was the people of Ire. The damned civilization that existed as that of folklore and a dark myth was now closing in on them from every direction. The men feared their weapons were useless against them. The dead cannot die they thought. And it was in that moment, just as the crowd was close enough to grab them, Captain Patrick raised his mallet high into the air in his right hand and with his left firmly pressed the tarnished brass tap against the barrel. All was silent. His bright blue eyes scanned across the people and the wind blew through his red hair. With a grin of his white teeth he drove the tap through the side of the barrel sending a magnificent geyser of black beer into the sky raining down over the land and its’ people. The fog cleared. Trees and shrubs, dead for years, filled with green life. The people of Ire, astonished, looked as if they had awoken from the dead. They began to smile and hug each other. The curse was finally broken and for the rest of the day the people of the land of Ire filled their tankards with the beer of Captain Patrick and rejoiced. They danced through the bright day and told stories under the starry night sky.

It was he, Captain Patrick, that saved the souls of the land. It was he that made the people proud to call themselves Irish once again.

And for his glorious work on that very day, the day a whole civilization had been saved from the cold grips of evil, he became a Saint.

Saint Patrick

Brother Joseph Belgian Strong Ale Release

March 1st, 2013

This weekend we’re releasing Brother Joseph Belgian Strong Ale. The brew has moderate spicy and ester flavors from the Belgian Strong Ale yeast, caramel and raisin flavors from the malt, and a noticeable wine character and sweet vanilla overtones from the medium toast French oak Syrah barrel. To round out the flavor profile, the brew was blended with some Valkyrie Altbier which re-fermented slightly on the Belgian Ale yeast.

Brother Joseph Belgian strong ale tap

The name has a long history in our brewery. Many years ago when we just started seriously getting into homebrew and craft beers, Chief Joe constantly requested that the brewery brew a Belgian ale. However, at the time, Commander Matt and Captain Chris still had not acquired a great taste for Belgian beer. Despite this, every time the three sat down to discuss what to brew next – Chief Joe kept bringing up a Belgian Ale.

Finally one day Captain Chris and Commander Matt had enough. “If we brew a Belgian Ale, will you stop pestering us to brew one every single time we try and figure out our next brew!”

Chief Joe eagerly agreed to the terms and thus was born our first Belgian beer – Silence of the Chief.

But, a funny thing happened when that beer was brewed. Matt and Chris actually though it was good – pretty damn good. And in fact, from that brew forward, they started suggesting Belgian brews as well.

And so, stemming from that fateful brew, the EBC brings to you Brother Joseph’s Belgian Strong Ale. Named after the Brew Chief himself and his never ending quest for a good EBC Belgian brew.

Brother Joseph Belgian Strong Ale
ABV: 10.1% | IBU: 33
SG: 1.082 | FG: 1.006

MALT:
German Pilsner
American 2-Row
German Munich Dark
Belgian Special B

HOPS:
Hallertauer
Chinook