Posts Tagged ‘Expansion’

Previous Expansion Posts

More Beer for All!

Saturday, October 31st, 2015

Since we opened our new brewery back in January, we’ve been brewing like crazy to keep up with demand and release new and awesome beers to share with you all.

And since then, we’ve had a lot of great milestones to propel us forward to spread the glory and power of beer across the land.

  • In April – we introduced and filled the first crowler at the brewery, revolutionizing beer-to-go in Ventura County. They have since made it to the top of Mt. Whitney (thanks Noel)!
  • In July – we bottled our first batch of Valkyrie. Sure we had to stamp each bottle by hand, but man was it awesome to start seeing our beer in local shops.
  • In August – we got our first 30BBL bright tank, expanding our production capacity.
  • In September – we signed on with the Craft Beer Guild to help us distribute our beer from the OC up to Santa Barbara.

And now we’re excited to announce our biggest change yet – 2 new 30 BBL ferementors and 1 new 30 BBL bright tank! With these new tanks, we’ll be able to bottle more beers, get into more local bars, and bring more people together over a delicious pint to celebrate life.

And so, we introduce to you the newest ladies at the brewery: Brianne, Olivia and Susan!

Susan, mother of John Bird – Master of Festivities at the brewery – finishes off the Mom fermentor row.

Brianne (Chris’ wife) & Olivia (John’s wife) start the beginning of a new fermentor row – the wife row!

Be sure to say hi to them next time you’re at the brewery – your next beer could be from them!

Extended Tasting Room Hours

Wednesday, January 28th, 2015

It’s been a long time coming, but with our new facility up and running we finally are able to expand our tasting room hours! Expanded hours mean more beer, more friends and more good times.

Starting Wednesday January 28th – the brewery will be open Wednesday through Friday with the following hours:

  • Wednesday: 4:00 pm – 9:00 pm
  • Thursday: 4:00 pm – 9:00 pm
  • Friday: 4:00 pm – 9:00 pm
  • Saturday: 11:00 am – 8:00 pm
  • Sunday: 12:00 pm – 5:00 pm

To kick this off – we’ve got the ConFusion Sushi Roll Tacos Food Truck stopping by the brewery the next two Wednesdays!

Operation Frosty Box IV – Double Fridge Move

Friday, January 2nd, 2015

You’ve read about Operation Frosty Box I & II from back before we even opened.

You’ve seen Operation Frosty Box III from our big 3-bbl brewery expansion almost two year ago.

Now we bring to you, Operation Frosty Box IV – Double Fridge Move.

The Problem

Our new brewery tasting room will use the same fridge as our current brewery tasting room. At the new brewery, we need to install a fire sprinkler in the fridge before we open. It’s impossible to install a fire sprinkler in a fridge that isn’t there.

The Solution

Move our current tasting room fridge to the new brewery and move our old tasting room fridge back to the current brewery without interrupting the flow of beer to customers and without letting our beer get warm.

The Action

Step 1
The first problem is that the old fridge is way bigger than the small serving fridge at the tasting room. To accommodate the bigger fridge, we had to de-bolt Anita and Hedi from the ground and transport them over to our new brewery.

Step 2
Move the tasting room fridge over to the new brewery. We had to remove all serving equipment (taps, CO2 regulators, etc.), dissemble the fridge at the current brewery, and re-assemble the fridge at the new brewery.

Step 3
Break down the cold-storage fridge at the new brewery and re-install it in the current tasting room. Transport all kegs that were at the new brewery to the fridge at the current tasting room. Re-install the tap system – all while making sure the beer stays cold.

The Result

We now have our old fridge from Operation Frosty Box II in our current brewery and our serving fridge behind our new bar with a sprinkler in it.

Operation Dirty Green – November Construction Update

Tuesday, December 2nd, 2014

For the last few months we’ve been saying “the brewery is finally coming together” – but for the first time ever, it’s now actually coming together.

The bar is finally finished. Fireman Dave poured 9 gallons of epoxy over this thing and it’s now ready to commence vigorous testing – hence the kegerator behind it. You may also notice that while modeling the bar, Brie had to put her purse on top of the bar. Don’t worry, we have a solution for that coming.


As some of you may remember from the build-out blog from our current brewery, there is a requirement that we separate the brewery from the tasting room with a wall. This time we decided to get fancy with it – and at the same time doubled its zombie defense rating from 10 zombies per minute to 20.


Brewery Programming / Testing
The brewhouse control system is debugged and ready to go. It’s waiting for a completed steam system before we can do a full hot water test.

Steam System

And don’t worry. The most important part of ANY steam system has also been installed.

Compressed Air System
We installed a big air compressor to power the brewhouse horns. One might ask why one would need horns when one also has a whistle, but that’s just a stupid question.

The air compressor will also be used to power our keg washer and air operated valves on our brewhouse and fermentors.

Tasting Room Lighting and Fans
We finally ripped out the gross florescent lights that come with pretty much all warehouses and put some nice barn-style lights and fans in.

Glycol System Complete
The glycol system has been one of the most labor intensive jobs. The chiller unit had been sitting in our tasting room for nearly 6 months while we figured out where to put it – it’s now on the roof.

After we mounted the plumbing, each elbow and tee needed to be covered with an insulation casing and then filled with expanding liquid foam. This might sound hard, but it turned out to be really easy – thanks to the fact that Chris married a girl that has a really handy father who did all the work (thanks Fireman Dave).

We’re within weeks of our first brew and pretty soon you’ll start to see some of the tanks pulled out of our existing brewery and put into commission at the new facility. As soon as we get our final building and safety sign-offs we’ll start planning our grand opening.

We’re almost there!

Operation Dirty Green – Construction Update

Thursday, November 13th, 2014

A lot has been going on at our new brewery and we’re busy as bees finishing up the last of the work. Stay tuned for more info on our opening – but until then enjoy these pictures of the work in progress!

Bar Frame

The frame for our new bar is built in the brewery, and will be completed in a few days!

Tap Handles

Nicknamed Mission Impossible – after several months Fireman Dave finished creating over 600 new tap handles for our expansion. A build-your-own pizza party was held in celebration.

Random Improvements

Building a new brewery isn’t just stainless steel and sweet bars – there’s a lot of nitty-gritty work that needs to be done: tiling bathrooms, installing boat horns, etc.

Tank Tipping Day

Thursday, August 28th, 2014

three-30-bbl-fermentors-in-breweryFor the first time since we started Operation Dirty Green – our new brewery is finally starting to look like a brewery. But it didn’t come without harrow, suspense and determination.

It all started the day before the tanks arrived – we needed to rent a boom lift with a boom extender to stand up the tanks. We had it all planned out, but the company didn’t have the exact boom-extender we wanted. They had one close enough, so we ordered it. No problem.

Later that night, Chris was having trouble going to sleep – excited like a kid the night before Christmas. He finally managed to doze off, and that’s when the nightmares started.

Twice he woke up worried the replacement boom-lift wouldn’t work and the tanks would be stuck on their side. At 3am in the morning he almost got out of bed and pulled it up on Solid Works to draw the boom to make sure it would fit. And finally, he had a terrible dream he was stuck in traffic and missed the tank delivery.

Restless night of sleep finished, first thing in the morning Chris drew up the boom to double check everything would work. The model said it would – by a couple inches.

Later That Day
The tanks arrived in two shipments at 2pm and 3pm. The first truck had the new grist case and our hot and cold liquor tanks. The second our three fermentors. The timing was perfect, as soon as we finished unloading the first truck, the second arrived.

The tank tipping up process was set into three difficulty levels:

  • Level 1(easy): Unload the Tanks
  • Level 2(medium): Stand up the Fermentors
  • Level 3(hard – aka the boss level): Stand up the Cold and Hot Liquor Tanks

Level 1
To pull the tanks out of the delivery trucks – we pulled them out part-way with Helga The Forklift. Once partially out, our rented boom lift grabbed them from the side and drove them down to the brewery.

You might notice a handsome young man driving the boom lift – his name is Scott Doubleday. We were talking to him in the tasting room about our expansion and when we mentioned we were renting the boom lift, he casually mentioned: “Hey, I’m a trained heavy equipment operator. Do you need my help?”
Needless to say, we took advantage of this good fortune and said yes.

With the tanks all unloaded, we started to bring them into the brewery and stand them up.

Level 2
Unloading the tanks was nervous, but standing up the tanks was downright terrifying. Our hearts were racing for the next 4 hours as we stood-up the tanks.

With baited breath we drove them into the brewery and lifted them up. The boom-lift came close to the ceiling, but luckily it fit in the room and we stood the tanks up no problem. The first tank was the scariest, and the other two stood into place with ease.

Level 3
The final boss – standing up the two 30 BBL liquor tanks. These were markedly harder than the fermentors because they have shorter legs, we were standing them up in a confined space, and an expensive boiler was right next to them.

The first tank proved quite the challenge. We got it to about 45 degrees and realized the legs weren’t long enough to tip up onto without damaging the port at the bottom. So, we had to cut off part of the transport rack to pull it away.

Then, while lifting the tank up the strap got caught on the manway door and almost bent the whole thing out of shape.

And finally, when the tank was almost up, Chris’s dream nearly came true. There was an electrical conduit running across the ceiling – too low for us to stand up the tank. Luckily we were able to grab a pole and push it up, just enough to let the boom through.

And like the fermentors, the second tank was a piece of cake.

All-in-all the entire process took 8 hours – and finally our new brewery is starting to look like a brewery. Be sure to check it out next brewery tour on September 14th.

American Craft Beer Week – 2014

Monday, May 12th, 2014

American Craft Beer Week Logo 2014

All this week is American Craft Beer Week! To celebrate, we’ve got some great events lined up at the brewery all week long.

Wednesday – Discount Growler Fill Night
Kick off American Craft Beer Week in style with a $5 1L or $10 2L growler fill at the brewery from 6pm – 9pm!

Friday – Discount Cask Night
From 6pm – 9pm enjoy $2 cask fills until the cask runs dry. We’re not yet sure what cask we’ll bring out for the event, but we can assure you it’ll be tasty!

Saturday – Brewery Open House & Bourbon Daniel Irons Bottle Release Celebration
We’re getting our brewing done early in the week to hold an open house at our brewery. All guests are welcome to come back to the brewery, get a tour, learn about the brewing & fermentation process, see yeast under our microscope, and more! The open house will be all day long, from 11am – 8pm.

Additionally, we’re happy to report that our labels for Bourbon Barrel-Aged Daniel Irons got approved and printed. 22oz bottles will be available for sale at the brewery starting at 11am for $16. The brew will also be making a re-appearance on our tap list while supply lasts.

Sunday – New Brewery Tour
It’s been a month since our first brewery tour, so we’ve got a second one lined up for you to check out the progress made & learn more about our expansion. We’ll have two tours – one at 2:00pm and one at 3:30pm. So we can accurately prepare for the group, we ask that you please sign up here.

Cheers and Happy Craft Beer Week!

Batch 100 Beer Release

Thursday, March 6th, 2014

As many of you know – the Conditional Use Permit for our big brewery expansion recently was approved by the City of Moorpark! To celebrate this momentous occasion we are releasing the 100th batch of beer we ever brewed – a Belgian Strong Ale aged on Belle Meade Bourbon Barrels for five months.

The brew has bourbon, vanilla and oak flavors from the barrel. The classic Belgian yeast strain we used adds plum, raisin and fruitiness that round out the beer and create something incredibly complex and enjoyable.

The beer will be for sale at the brewery starting Friday March 7th at 6pm. Tasters, glasses and 750ml bottles will be available.

The Batch 100 Label

June 26, 2011. It was 4AM on a brisk Sunday morning as we stepped outside the brewery for a “victory” cigar during our first brew. It had been 16 hours since we started that brew day and the end was nowhere in sight. The day’s hopes of celebrating at a local pub had quickly dried up into a yearning for the end and the comfort of our beds.

The brewery had tested us and though we may not have won a flawless victory, the beast had been broken.

It has been over two years since our first battle with the brewery, some days have been easier, some harder – we like to think we’re more efficient now. As they say, “what doesn’t kill you makes you stronger,” and as for EBC, what didn’t kill us made us Belgian Stronger.

So we present to you Batch 100 – a Belgian Dark Strong Ale. This beer has complex, plum-like characteristics and hints of vanilla, oak and raisin from the four months aging in Belle Mead Bourbon Barrels.

Bottling Batch 100
Here are some goofy pics of us bottling up Batch 100 in ultra-high-tech fashion.

Commence Operation Dirty Green

Tuesday, February 25th, 2014

Phase I of Enegren Brewing’s Operation Dirty Green commences Tuesday February 25th with our town CUP hearing. It’s an open hearing, so please come on down and show your support! It starts promptly at 7pm at 799 Moorpark Ave., Moorpark, CA 93021.

What is Operation Dirty Green
Operation Dirty Green is code name for EBC’s expansion to a 15 BBL brewery into the building next to our current brewery with the green awning. This is where our current storage warehouse (aka, The Grainery) is located.

The plan consists of building out 4.5 units (~7,000 sq ft.) with a larger tasting room, bigger and more efficient brewery, increased cold storage, and more. But, our words to describe it do not do it justice – so check out these two sweet drafts of our upcoming brewery.

EBC Operation Dirty Green Building CUP brewery layout

Enegren Brewing - v1 - Operation Dirty Green

Christening Heidi

Wednesday, June 12th, 2013

Back in mid-March we picked up a new bright tank from Ladyface Brewery as part of our brewery expansion. It was named “Tax Determination Tank #2”. We needed to fill it with our 2nd year anniversary ale, but as you may know, all tanks at the brewery must be named after ladies in German drinking songs (or at the very least a ladies name) – otherwise it is bad luck.


Renaming a fermentor is not a simple task. First all traces of the old fermentor name have to be removed from our records. Second, the old fermentor name needs to be purged from existence. And lastly, the fermentor needs to be renamed and christened in preparation for the beer.

We were sure to perform this procedure at night while we were closed. If one false word was uttered, things could go very wrong – Indiana Jones and the Ark of the Covenant opening wrong.


First step was to remove all traces of the old name from our records. This included deleting the name from our fermentation gantt chart.



Then removing the name from our fermentation control panel.


And finally erasing of the name on the bright tank itself.


Fog began to roll across the brewery as we prepared our final speech to remove the last of the old name. Captain Chris’ bosun’s whistle rang clear through the night.


And on cue, Brie delivered a speech that will long be remembered for those few brewery personnel there on that foggy night.

Oh mighty ruler of the fermented fruits of the barley, to whom all men and machines who venture upon your vast domain are required to pay homage, implore you in your graciousness to expunge for all time from your records and recollection the name “Tax Determination Tank #2” which has ceased to be an entity in your kingdom.

As proof thereof, we submit this burning symbol of this vessel’s previous name.


Pause was given to light the last symbol of the old tank aflame to burn into embers atop the trench drain.




As the flames died down, Brie started up again.

We give thanks to Ladyface Ale Company who served with this beautiful vessel in the past and kept her clean and free from the horrors of beer stone and mineral deposits.

May the purging of this name from the ledgers of the deep bring forth a new beginning for this glorious vessel and a bright future for her new deployment as a bright tank in the Enegren Brewing Company.

And with the old tank name purged from existence – it was time to rename the tank. First we carefully applied her name.


And then, with all the usual pomp and circumstance with a new tank we began the christening.

Dear Lord,

We ask you for your blessing of this bright tank. May her glycol jackets cool efficiently, her ports seal tightly and her gauges read true. May all brewers who serve on her go unharmed by the perils of craft beer and may you bless this glorious vessel and give her the strength to carry the Enegren Brewing Company onward and upward.



And so, after the breaking of the beer bottle on our new tank Heidi, she now embarks on her continuing mission to brew new beers and boldly go where no fermentor has gone before.