Category Archives: brewery

by | May 23, 2012 · 7:39 pm

WCU: Brew Day

Day three of Wolf Creek Unplugged!

Today was brew day! Typically we have up to two brew days per week, seeing that our fermentor and bright tank space is limited. This week’s single brew was Surfin’ Monks. I was up at 5:45am, inhaled a mug of coffee and headed over to the brewery.
We mashed in with 850lbs of grain.
Milling away!
Delicious malted barley!
It was so windy this morning that we had to wedge the used bags underneath the truck tires, and they still tried to fly away on us.
Breakfast was next. Meghan, the pastry chef at Wolf Creek, has to trim the edges off of her brownies and lemon bars so they are pretty when served, and we get to reap the benefits! I make multiple trips per day to the kitchen to chow down on these. I should probably stop doing that…
We do a step mash where we slowly “step” up the temperature at different intervals then allow it to rest so the starches can convert to sugars.
After the final temperature step is hit, we begin sparging and transferring the beer over to the boil kettle.
Water is sprayed over the grain bed in order to drain all of the sugary wort from the mash tun.
While we wait for the boil kettle to finish filling with said wort, we consume more foods. Chipotle tenders with a side of asparagus! If I add asparagus, then my meal is healthy. That’s just how it works.
We came back from lunch to find a wonderfully drained mash tun and a full kettle, rapidly approaching a rolling boil.
(Relatively) dry grain bed.
Boiling kettle!
At this point, Rick and I open up the mash tun and start scraping out all of the drained mash into big garbage cans so I can hop in there and scrub it out.
It’s around 92 degrees when I get in there, and I’m kneeling on 174 degree steel plates. I lose about ten pounds of sweat every brew day. It’s a very glamorous job as you can see…
After the boil is complete, we whirlpool the wort so all of the hop residue and other junk piles into a cone in the center of the kettle so we can rack off all the good stuff.
Trub! That’s the real name for “hop residue and other junk”. After I drain this, I jump in and scrub it out. Luckily, this one is a nice cool 85 degrees and I’m not kneeling on top of a hot liquor tank, so I don’t have the overwhelming urge to pass out.
Brewing is an incredibly hot job. Seriously, overheating all the time. There’s steam everywhere, all the time! The beer is then run through the heat exchanger to cool it down and oxygenated on the way into the freshly cleaned fermentor. Yeast is pitched, the lid is closed for a few weeks, then suddenly…
BEER!

It was a lovely 10 hour day and now I’m relaxing with a Stone Ruination IPA and a full mug of Extreme Moose Tracks ice cream. Decompressing commence.

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by | May 22, 2012 · 9:54 pm

WCU: Transferring

Wolf Creek Unplugged: Transferring. It’s just about as exciting as it sounds, PLUS I get free delicious foods.
Breakfast soup! Every morning, I randomly walk by the kitchen door, hoping they’ve finished making the soup of the day. Around 10am this morning, the Mexican Chicken Soup was done. Yay breakfast!!!
Rick and I had to keg off all of the Surfin’ Monks in order to empty the serving tank so we could transfer Mountain Hawk Red over.
A little pump action… Many a tri-clamp is used. Many a hot water burn is inflicted.
The serving tank was cleaned with caustic, phosphoric, and then a final rinse of 185+ degree water…
Partway through, I was called to the bar to make sure that the Surfin’ Monks we’d just kegged wasn’t “off” in any way. It wasn’t, plus I got a full taster of beer. Bummer. It’s a tough job, but I’VE got to do it.
Since we need twenty minutes for each wash, the bar fridge gets restocked while we wait. That Silk French Vanilla Creamer is mine – for every morning that I need an extra boost, this lovely carton awaits me to greet my taste buds and jolt me back into the present time. Those mornings that I need an extra boost? EVERY MORNING. No exceptions.
More pump action as the acids are flushed. Gas masks (aka brew towels) on!
Lunch? Okey, I guess that’s okey! Tilapia tossed in almond lemon butter, fresh shallots and garlic, with garlic mashed potatoes and grilled asparagus on the side.
About half of what I’d just eaten, packed up and to-go. Every lunch I order holds me over through dinner! Two meals in one – awesome.

We finished transferring beer around 3pm. I headed out into the 90 degree day with raging winds, blasted the air conditioner and then collapsed onto the couch to finish editing pictures, crack open a beer and do a little Cicerone studying. Not the most exciting day in the world, but perfect in preparation for brew day tomorrey!

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by | May 21, 2012 · 6:21 pm

Wolf Creek Unplugged

This week I’ll be recapping every single day as a “Week in the Life of an Assistant Brewer” to give anyone who’s interested a glimpse of what a regular work week looks like for me.

Please keep in mind that my position is as assistant brewer in a brewpub that is preparing to transition from a 10bbl system up to a 30bbl production brewery. My days vary considerably from what a typical assistant brewer’s day looks like.
This morning I rolled out of bed, threw coffee in my to-go mug and got to work around 9:30am (we like to slowly transition from weekend mode to work week mode) to start filling the boil kettle with water and heating it up for keg washing.
My lovely spaceship. I’ll be jumping in there soon enough to scrub off all the hard water scale and hop residue after our next brew day. In case you didn’t know, Valencia water is essentially made of rocks. It’s this hard:
I actually pulled these from the drain a few weeks ago. All that buildup created actual rocks from mineral deposits. Crazy!
While we waited for the water to heat, the other assistant brewer, Rick, and I popped the stem out of one of the kegs to make sure that nothing evil or disgusting was growing inside. I’m thrilled to report that it was absolutely spotless! We had an incredibly impossible time trying to crank the o-ring back in once we replaced the stem, though. The palm of my hand and my fingertips have the bruises to prove it.
I hopped into the kitchen to grab the list of specials – one of my favorite parts of the day! On a typical day, I pace between the brewery and the door to the kitchen, waiting for the “breakfast soup” to be done. Today I actually had time to consume foods for breakfast, so the pacing was kept to a minimum.
Speaking of pacing, I pace in these. As a proud member of the Pink Boots Society, I now wear these with pride. Originally I went out to get the tackiest boots I could find, but now I’m slightly in love with them.
Fire. It’s just what we do. We had to replace some tubing on our keg washer, and of course you can’t do that without a torch… No, I’m certain that this is the legit way.
Rick was stuck with the task of keg washing, as I had an appointment at noon to visit the new brewery location to take some “before” pictures for the new blog I’ll be beginning tonight, documenting the process of opening a production facility. We walked the area, talked about silo and flex auger locations, almost melted in the 95 degree heat, and I snapped away.

We wrapped up the day early around 2pm and I headed home with the air conditioner blasting, my new iPad (on loan from the brewery for social media purposes) buckled securely in the passenger seat. The rest of the day was spent consuming giant mugs full of Moose Tracks ice cream and editing photos for the brewery blog. The only question that remains:
Which wine do I open tonight?

(Wonderful side note: Both of these bottles were given as tips when I worked at Enegren this weekend. No complaints here!)

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by | May 1, 2012 · 6:18 pm

Blazing Trails

Yesterday was a nice, speedy ten hour brew day! Mash tuns were cleaned, kettles were scrubbed, wounds were reopened…
You’re welcome for that.
Today I watched water boil – a watched pot actually DOES end up boiling! Don’t believe the lies!
We cleaned about fifteen kegs and got to sample some experimentational recipes from Chuy, the head chef. Unfortunately my phone died before I could grab proof of the ale-battered and panko encrusted calamari, pear and gorgonzola ravioli in a creamy cilantro pesto, deep fried pear and gorgonzola ravioli, mahi mahi with a coconut mango salsa and a crab omelette. Needless to say, I got my cheesesteak to go, and as soon as I got home I headed for the hills.
It was beautifully cloudy out. I ventured on a new hike that weaves through the canyons and up insanely steep hills.
I stumbled across a headless squirrel! I decided to spare you the gore, but I can tell you that it was quite a traumatic death for that poor rodent.
There was a massive fire here a few years ago that left the park charred.
The fact that oil is seeping from the ground probably didn’t help calm the flames. This park used to be an oil field and there are dozens of black slicks around as well as a strong odor of sulfur through part of the trek.
The nice 5.1 mile hike probably burned off half of what I consumed, so I’m going to refuel with the gigantic cheesesteak I brought home from Wolf Creek.

Tomorrey evening I head down to San Diego for the Craft Brewers Conference! Prepare for an overdose of beer pictures in the next few days. So. Much. Beer. Awaits!

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by | April 25, 2012 · 8:27 pm

Spring Farm Festival

On Saturday I worked an event with Enegren Brewing Company benefiting adults with developmental disabilities. Enegren donated beer, and we were one of 27 booths pitching in to this great cause.
This view is starting to look familiar! So many beer events lately!
The festival was located in a beautiful house in Simi Valley. I went inside to check out the silent auction and stumbled across some of my former/slightly still current boss Ora’s art!!! She was working an art show in Woodland Hills this weekend and unable to attend, so she donated these beautiful prints. Our booth was placed along the tennis courts/basketball court with a bunch of other vendors and a stage for musical performances across the way.
Eddie Money was the featured performer of the evening. I had absolutely no idea who he was, although I did end up recognizing his hit songs. Commander Matt gave me a lot of grief for that…
The courts were packed with people, and Eddie kept calling out for his “Ladies from the eighties” to come up and sing with him. They obliged. Eddie also sang a duet with an autistic teen who, until four years old, was uncommunicative. To watch this girl belt out with Eddie was absolutely amazing!
The event seemed like a great success! I got a chance to enjoy the beautiful sunset with the marine layer rolling in over the mountains before we packed up.
I can’t wait to participate in more of these great causes! I’ve got a few coming up for Wolf Creek – I’ll be sure to keep you updated.

Now, after a long brew day and scrubbing of boil kettles that left my hands dry and raw, I’m going to collapse on the couch and never get up. Until it’s time to fill kegs and clean some more tomorrey, that is.

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by | April 21, 2012 · 11:48 am

A Day Off

It’s been another crazy week! I have a feeling this will end up being the main theme of all my weeks at work. After brew day on Tuesday, I woke up to a surprise day off from work. What’s a girl to do with all that time on her hands? Visit more breweries – were you expecting something else?
First up was a trip to Bravery Brewing in Lancaster. This place hasn’t officially opened yet, but brewmaster Brian Avery let us get a sneak peak at his 3 bbl system and check out the space.
Just a quick teaser of the brewery – I’ll do a full write up once he’s up and brewing. This place is going to be amazing!
Afterwards, we headed over to Kinetic Brewing, also in Lancaster, and got a quick tour of their 10 bbl system.
Kinetic has been open for about three and a half months and already has a strong following. We got to try all of their beers on tap as well as taste their cheesecake with a crust made of graham crackers and spent grain. Drool.
From left to right – Potential Blonde, White Thai, Rusted Gear, Fusion Porter and McLernon’s Irish Stout. My favorite was the Rusted Gear – a little more roast than your typical amber with a hint of nuttiness and a malty ending. The White Thai is a Belgian witbier spiked with lemongrass and keffir lime – nicely balanced and not overwhelmed with spices, but I definitely couldn’t have more than a taster size of this. It’s always refreshing to find a new brewery that has consistently good beer across the board.
We grabbed a growler of the Rusted Gear and took off for Valencia.
The next day was back to work – filling kegs and setting up for a microbrewfest.
It was about 94 degrees out at the Westfield mall off of Topanga Canyon. Thank God the sponsors had provided us with tents!
We found a way to keep hydrated though. Quality control/hydration: very important.
LAB Brewing was also a featured brewery! We all agreed on how important keeping hydrated was, and spent the evening swapping taster for taster. Quite a few people came by and stated how they wanted to taste our beer versus our “competitor’s” beer. We are not competitors! Microbreweries should never truly be in competition, but always supporting each other in the fight to bring down the big guys who cram their beers full of crappy adjuncts and use flashy ad campaigns to try and entice consumers into drinking their fizzy yellow water. We should work together to help expand the palates of those who truly appreciate beer that is full of flavor, as well as introduce former fizzy yellow water drinkers to delicious craft brew! Rant over. Thank you for your time.
The fest was a success! We met tons of people who loved our beer, adored our food and wanted more. I personally left incredibly stuffed – of the 20+ restaurants that were there, I tried food from at least 15. Pain. Wonderful, delicious pain.

I headed to Enegren Brewing yesterday to get some more brewery fix. Three breweries in one week just wasn’t enough.
I got to meet Ryan and Laura! Ryan won my growler giveaway and drove up from the Riverside area to pick up his winnings. He also walked away with an Enegren growler full of Moorpark deliciousness.
Ryan and Johnson are the first to pick up their growlers! That means that Brent, Jacob, Christian K. are still lacking in the free growler department.

Okey, I’m back to work! Lots of thirsty patrons to serve!

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by | April 17, 2012 · 8:58 pm

Birthdays, Engagements and Breweries

Having a full time job plus working another job on the weekend makes for… no time for anything else in the world, like blogging. Or sleeping. Forgive me for my absence, but I took pictures to make up for the lack of posting.
On Friday we delivered kegs to the Calabasas Wolf Creek. It was not a very fun trip, driving the gigantic refrigerated truck down the 5 in the pouring rain with lightning flashing overhead, but somehow we survived. No toes were crushed in this delivery. One finger may have been smashed (again)…
On Saturday I worked at brewery number one – Enegren Brewing. It was a beautiful day out to make up for the excessive amounts of downpour we’d had the day before, so I took the brewery bike to pick up cheesesteaks from Carli’s in Moorpark. If you’ve never had a cheesesteak before, you must go eat one right now. This was my first, smothered in cheese and jalapenos, and I want more. I want more now.
We’ll soon be having another Mrs. Enegren on our hands! Congratulations to Brie and Chris!!!
On Sunday we had to take some kegs to Short Order in Los Angeles and decided to sample from the menu – this is the Charlie Brown adult milkshake. Vanilla custard, peanot infused bourbon, peanut butter, chocolate and awesomeness in a mason jar. Unfortunately, I wasn’t the one to order this, so I only got the few sips I stole when the consumer wasn’t watching. Insert evil laugh here.
I was still pretty stuffed from a hearty breakfast at a greasy diner, so I opted for the potato wedges with heavenly sour cream and bacon dipping sauce. Hands down, these are the best fries in the entire universe, especially when combined with the sour cream and bacon.
Back at the brewery, I made a beautiful tan and tanner – Valkyrie California Alt topped with Golden Spur Saison. I think I’ve found my calling – eating cheesesteaks and making pretty beer combos. I’m set for life.
The next day was spent celebrating Commander Matt’s birthday! He works at and owns a brewery which he goes to every single day, so obviously more brewery was necessary. I was more than happy to oblige and force my company upon him.
Hollister Brewing Company was the first stop (after mass amounts of fried fish at Andria’s Seafood in Ventura, of course).
We sampled almost all of their beers and came away with a growler of their Hip Hop Double IPA. My personal favorites were the Riverdance Irish Red – malty with a slightly sweet finish, gentle carbonation and low ABV, and The Pope IPA – not quite sure what it was about this that I fell for, but something about the malty aroma and surprising bitterness at the end made me happy. Very happy.
We also swung by Island Brewing on the way down the coast and the owner, Paul, was kind enough to give Matt, Grayson and me an in depth tour of the place.
I’m incredibly intrigued by their bottling line. Only four fillers, but they manage to bottle 720 bottles every time they bottle. Bottle bottle bottle.
The owner, Paul, suited up in his official “Tour Guide” lab coat. It’s embroidered with the words “Tour Guide”, so it’s official. That and he owns the place. That also makes it official.
I swung by the Ladies at Ladyface meeting (Number 11 already! We’ve almost hit our one year anniversary!) and sampled from the dry hop experiment – Ladyface Blonde with Delta pellet hops thrown on top, put in a French press and, well, pressed. It was “hop night” so there was a handful of single hop beers, homebrewed IPAs and other IPAs that could wreck your palate.
So they say. I’ve had more daunting, but this is a delicious beer!

Now I’m going to be awesome and hit the hay. Three nights of little to no sleep, brewery, brewery tour, brewery work, plus a ten hour brew day today = complete and utter happy exhaustion.

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by | April 4, 2012 · 9:33 pm

Four Peaks Brewing Company

After my midday visit to Dave’s Electric Brewpub, I was all warmed up for Four Peaks Brewery. You can’t make reservations, it was a Saturday night, we were in a college town and we were prepared to wait.
And wait, we did! We waited for about an hour before we were seated outside, and it was worth it.
First and most importantly, we ordered two taster flights. I was with Katrina – a wine drinker who was willing to learn beer. I showed her how to swirl, sniff and sip, and was more than thrilled to see Katrina’s eyes light up as she realized that all these beers had different flavors, aromas and mouthfeel. It makes me so happy to watch an avid wine drinker reach for a super hoppy IPA and cradle it delicately in her hands, eyes closed, enjoying the floral aroma before diving in.
Now to my flight! The Hefeweizen was delicious – full of banana and cloves, a musty/earthy flavor that I absolutely adore and a clean finish. My ultimate favorite was the Hop Knot IPA – intense grapefruit and a strong pine aroma, but rounded out with a good dose of caramel and hints of toffee. As always, I also adored the Kilt Lifter – a sweet Scottish style ale with a sweet, bready aroma followed by a similar flavor and a thick, rich finish. This one seems to be on tap everywhere I go in Arizona!
The food here was good, but not my purpose for going. The waitress recommended the chicken enchiladas. I received. I consumed. I reached for more beer tasters.
We did have to order the “stoutamisu” – tiramisu (duh) made with the oatmeal stout (duh again). Not quite a tiramisu, but delicious nonetheless.

Now on to my favorite part – the brewery! I walked inside, camera in hand, and asked a security guy and waitress how many barrels the system was. Neither had any idea what I was talking about and pointed me in the direction of an awesome, well-educated-on-beer manager on duty, Trevor, who kindly showed me around the brewery even though the restaurant was packed with people.
This is their bottling line, received from an old German brewery years ago. I haven’t come across any of their bottled beers in stores, however. I’ve only seen them in cans.
Delicious canning line! If I’d had more time, I could’ve spent an hour staring at this machine.
They’ve been barrel aging for years now. Unfortunately, there were no barrel aged beers in the taster flight. I guess I’ll just have to return to try one of these another time!
I got a nice sniff of this one though! I love when cherries are added to any dark, malty beer. Hmmm, upcoming homebrew ideas are racing through my head…
Serving tanks are kept in the walk-in cooler so the bartenders don’t have to run back every ten minutes to change a keg. They go through a LOT of beer here!
They also serve real cask ale! These are tapped only on Wednesdays, and are usually gone within a few hours.
Four Peaks currently has a 40bbl brew system, but are expanding to a new location (56,000 square feet) where they’ll have a 60bbl system and 240bbl fermentors! Four brews a day to fill those bad boys!
In case you weren’t sure, that gigantic tank on the left is a 240bbl bright tank. GIGANTIC. BEAUTIFUL. TANK.
Currently the brewery is stuffed with dozens of 40bbl fermentors that you can gaze longingly at as you enjoy your pint, eyes glazed over with desire. No? Just me?
Just picture yourself at that table there with a cask ale in hand, the rumble of happy voices and burbling fermentors in the background and the smell of mash and hops floating across the warm breeze of an Arizona evening. Pure ecstasy.
After my tour, I was sitting at the table and noticed THIS guy in a green shirt. I saw “Keep Calm” and shouted out, “Is that a Chive shirt???” Indeed, it was! I need to get my own Chive shirt to rep!
Loyal Chiver and Chivette running into each other at a craft brewery – completely awesome.

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by | April 2, 2012 · 6:17 pm

Dave’s Electric Brewpub

While I was in Tempe working the Festival of the Arts, I scrolled through my BeerWhere app and found out that there was a brewpub two blocks away. I already had plans to go to Four Peaks that evening, so I decided a warm-up would be good.
The simple two-block walk warmed me enough as it was. I was NOT happy to be out in the 91 degree weather. The neon sign was a lovely sight after those hot three minutes.
The bar opens to the patio, with a little bit of seating indoors. I opted to sit outside and enjoy the cool breeze that rolled across the sidewalk while there was still some shade.
I opted for a flight of all of the house brews – duh.
Of all six, my favorite was the Old Frog Stout. The Training Wheels had a hint of acetaldehyde – could stand with a little more conditioning in the fermentor, and the Golden Strand had a relatively heavy dose of diacetyl – nothing a few days at a higher temperature (diacetyl rest) wouldn’t fix, with all of my knowledge (sarcasm) about fixing off flavors in beer.
The Old Frog, however, was lovely! The aroma was full of coffee and chocolate, the first sip full of extreme roast and warm espresso, medium low mouthfeel and finished with a slight bite from the hops. It was a little thin to the finish, but then again I love the really chewy stouts that linger between your teeth for hours after. For Arizona heat, this is a stout I would go out and order in the middle of the day to cool off with an extra dose of flavor you don’t get from lighter “summer” beers.
I got to peek into the brewery as well. They have a seven barrel system and large windows on the outside so you can peek in if you’re curious. The owner was busy in the back room kegging up some IPA to take to the beer gardens back at the art festival.
Spending a day surrounded by new brews, breweries and fermentors is bliss.

Dave’s Electric Brewpub
502 S. College Avenue #103
Tempe, AZ 85281
Open Monday – Sunday from 11am – 2am

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by | March 24, 2012 · 10:26 pm

Borderlands Brewing Company

Picture this: you’re in the middle of 4th Avenue in Tucson on a 90 degree day, sweating to death, suffering from heat stroke and wishing for a snowstorm to suddenly overwhelm the town. You also start wishing that there was a brewery within walking distance. You then start searching Yelp for local breweries. You find that one opened up within the last few months, and it’s only half a mile from where you sit, melting into the street, at this very minute. Enter: Borderlands Brewing Company.

Walk down 6th Street, left on 7th and cross the railroad tracks and you stumble across an unassuming brick building.
Borderlands is only open Wednesdays from 4-7pm, Fridays from 4-7pm, and the second Saturday of every month from 12-4pm. Good thing I felt like scanning the area Friday afternoon! Friends Michael Mallozzi and Myles Stone joined with Blake Collins to open this nano brewery in the heart of Central Tucson at the end of 2011.
The small brewery (I believe it’s 3 bbl) is surprisingly open and feels like a big space! The thick wooden beams lead to skylights that keep the room well lit and airy.
They had three beers on tap when I showed up. Brewmaster Blake Collins explained that they run out of their beer so quickly that they were lucky to even have those three left! Considering the crowds that gathered fifteen minutes before they opened, I’m glad I showed up when I did! I would’ve hated to miss out.
Borderlands also features fermentors from Premier Stainless. The brewery is set on the far left side of the tasting room, behind wide wire fences so you can walk around and get a good view of the entire system as you enjoy your pint.

Now onto the beer.
I first tried the Ol’ Loco Citrus IPA. The aroma gave off plenty of bitter citrus, slight floral, and a hint of skunk. Not quite overwhelming, but it smelled almost lightstruck. Luckily, that one bit of aroma doesn’t translate to the flavor – medium-high carbonation that sends the floral flavor around your tongue, ending with a wonderfully sharp and bitter end. Still a few kinks to work out on this one with the aroma and perhaps balancing out the hops with a touch more malt.

The Noche Dulce Vanilla Porter came next. This taster was beautifully dark with a heavy scent of vanilla wafting off the head. The sweet vanilla was a little overpowering to me, but the roasted coffee flavor from the dark malt brought it back into a sturdy porter and an easy sipper.
The Prickly Pear Wheat. This beer is possibly the most interesting beer I’ve ever encountered. Brewed with local prickly pear juice, the sour notes in this wheat beer threw me for a second. Having never had prickly pear, I assumed that some lactobacillus had gotten into the beer, but not in an unpleasant way at all. Without any residual sweetness, this tangy wheat beer gently awakens your palate and keeps you sipping as you wonder what exactly is going on. From what I was told, this beer may be phased out and turned into a lambic – PERFECT use of the sour notes of prickly pear!
Overall, the unique prickly pear was my favorite, but I love the use of local ingredients in their beer! The vanilla beans, prickly pear juice and select hops come from local farms, and the conservation of water and resources is high on their list seeing that they’re located essentially in the middle of a desert.
I’m so glad I arrived early and was able to sample all three of these new brews!
While this is my second to last show and I most likely won’t be back in Tucson for at least a few months, I can’t wait to return and see what this little brewery evolves into! I’m on the edge of my seat waiting for that lambic! I might even make that an excuse to come back sooner!

Borderlands Brewing Company
119 E Toole Ave
Tucson, AZ 85701
Open Wednesdays and Fridays from 4-7pm and the second Saturday of every month from 12-4pm

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