The Bruery

I’d like to preface this post with a photo.
I haven’t been able to get the UV lens to come off of the camera yet, so unfortunately the pictures I got are quite sad. I was able to go down to Anaheim and got a (blurry) tour of The Bruery by the Sr. Director of Brewing Operations/Everything Else, Tyler King.
The Bruery has three separate buildings – offices and barrel aging space, the actual brewery and a distribution center/warehouse which also hosts more barrels.
This is their 3bbl pilot system. As you can see, it’s very fuzzy and soft-looking so some of the brewers use it as sleeping quarters… Out, damned crack! Out, I say!
Their old (also unfortunately fuzzy and blurry) fermentors are about to get swapped out for shiny new ones.
They propagate their own yeast on site instead of working through other labs. Their new fancy schmancy lab and lab technician are in full swing!
And here’s where I finally got (some of) the focus under control.
The Bruery is currently distributed in 21 states AND in Europe! After seeing the 15bbl system they work and finding out they have a staff of about 50, my mind was boggled. And impressed. Massively.
Brand new 60bbl fermentors!
Many, many kegs waiting to be filled with golden, amber and ruby deliciousness! And then some more!
One small section of their barrel aging program.
One bigger section of their barrel aging program. The scent of spirits, vanilla and oak swirling around the giant warehouse is intoxicating!
All of their bottle-conditioned beers, packed up and ready to be sent out!
And now these await me in my cellar (read: cardboard box in a dark cupboard) while they age out. Luckily I got two (or more) of each, so I should probably try them fresh as well, yes?