This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you.
Alright, now that we’ve covered our approach to what we are making, let’s talk about what that means for what’s on tap in the tasting room when you walk in the door.
As of right now, we don’t really plan on having a “flagship” beer. Russian River has Pliny, Dogfish Head has their 90 Minute, and so on. Those are great beers, but that model won’t work for us; as a small batch brewery, we’re more interested in changing things up on what may seem like an unusually frequent basis. This can be tough to do if some folks expect the same beer every time they visit.
We’re nerds, and we’re big into iterative development. In other words: We produce small batches of beer, put them on tap in the tasting room, then change them based on how they resonate with us and you. Does that mean you’ll never be able to come in and find that awesome porter you had last week? Nope, not necessarily. Here’s how we’ll do things.
The majority of the beers available in the tasting room will be unique little snowflakes. We will dream up a recipe, brew up test batches until we love it, brew it in production, assign it a batch number, and put it on tap with an ultra-creative name such as “Batch 13 / Porter.” We’ll provide plenty details about each batch, flavor notes, technical specs, vital stats, and tell all about the recipe if you like, so you know what you’re drinking — but it won’t have a fancy name or branding.
Now here’s where it gets a tricky: Batch 25 may be a porter as well, and have the same ultra-fancy type name of “Batch 25 / Porter.” Is it the same porter as Batch 13? That depends on you. We’ll be tweaking recipes based on your feedback and our whims, batch to batch. And you can always ask us to find out if it’s the same, or how much it has changed.
Now not every beer will be a unique batch. For magical reasons, we will take a batch, give it a fancy name, dress it up with a pretty logo, and offer this up to you. Now we might do this for a couple reasons, but we won’t be doing this until you — and we — are truly stoked about a beer.
And even if the exact same beer you loved last week isn’t around anymore, we promise to help you find something new that you love, based on what you liked about that last beer. Our menus will provide additional information about the lineage of different batches, and most importantly, you can always ask the friendly folks behind the bar. We’ll always be excited to talk about what you liked, and pair you up with an awesome batch of Cleophus Quealy beer.
Our goal is to stay true to the way we approached brewing when we were doing it in a garage for our friends: We made beer we liked, paid homage to the seasons, and tried not to get stuck in ruts. Are there disadvantages to this? Some would say so, but we choose to see it as a strength. Through our small-batch process, we can experiment more nimbly, incorporate feedback faster, and place emphasis on putting beers in front of you that you’re going to love, and that you had a hand in bringing to life.