Why “Coffee House”? Because if we called it “Beer House Music Night” you’d be expecting polka music. We’ve got nothing against polka; we just wanted a laid-back acoustic-style vibe while showcasing local talent. Like Clint Riedel (Wright County Rambler), J. Messerole, Matt Andrews, Jakob Wittkamp with Karina (from Storm Rising), and Tammy Hamlin.
Our first Coffee House Music Night is Saturday, February 21 from 7 to 10 pm. Come out and support some local talent. Sans coffee.
We are in need of a full-time assistant brewer. You may think this requires a boatload of previous experience, but you would be wrong. It’s an opportunity for one hard-working individual to learn brewing from Karl The Master, starting at the ground floor, “ground floor” being a metaphor for pushups, of course.
Requirements and responsibilities include, but are not limited to:
Keeping production area clean
Following CIP SOPs to clean and sanitize tanks, equipment and kegs
Bottle filling and labeling
Ability to lift 75 lbs. repeatedly, and move kegs 165 lbs.
Follow head brewers instructions
Pushups when you screw up (12 minimum)
Be a fast learner
Attention to details
Ability to work in hot wet environment
Be passionate about craft beer
Able to speak to and interact with customers, sometimes in groups
You may not realize this, but we are always looking for ways to make little improvements in our beer. Think of it as micro-tweaking. Or fussed over. Changes so small that maybe only Karl knows the difference. But the point is we don’t cut corners to save a buck…there is a difference, for the better. We go out of our way for quality ingredients for quality beer, and even the packaging that protects it.
And then, sometimes, we have a more noticeable raising of the bar. That has just happened with Karl finding superior hops for Holy L. Again, quite the opposite of corner cutting. We actually think you’ll notice the subtle improvement. Give it a try, especially if you haven’t for a while. We’d like to know what you think.
And a big shout-out to Indy Hops of Portland, Oregon!
Running a brewery is not all fun and games, yo. It’s work, and we need help, namely a part-time server. If you think you have the right stuff, stop by to tell us about it. Or our tasting room manager for more details.
What’s it take to promote a beer fest, you ask? Besides beer, lots of behind the scenes ad-buys and social networking and list making. Sausage-making. And then along comes the staff of Results Radio (KIKN, KSOO and KMXC) with a healthy dose of creativity and mountains of sense of humor to promote the Sioux Empire On Tap Craft Beer Festival at The District on February 7, 2015. You probably have a spare minute-seventeen…just watch.
We’re kicking off the new year right. Saturday, January 17, 2015, we have not one, but two beerfests and expos to attend to. Black Hills Beerfest starts at noon in Rapid City, SD takes place at Ramkota/Minervas Restaurant and Bar. And the Mankato (MN) Craft Beer Expo is also Jan. 17, from 3-6. Follow the links for more information.
And wait there’s more: we’ll be doing tap takeovers in the run-up to both:
Our friend, oxygen or O₂, is the beer killer. If you were paying attention in high school chemistry, you have heard about oxidation. Well, we have a few things up our sleeve to minimize oxidation in our bottles.
First, head brewer Karl retrofitted our filler with an additional regulator to increase CO₂ flow into the bottle during filling to displace air. That’s a “double pre-evacuation” in beer-speak. Then we make sure each bottle foams over slightly, also pushing oxygen out. Finally, we have just switched over to new crowns (bottle caps in layman’s terms) that help absorb oxygen (in the photo, that’s the “OXY”.)
And since you’re asking, yes, kegs are a different animal. They are sanitized then purged with CO₂ before filling. That’s pretty common. What’s not so common are the extra steps we take with the bottles, raising the bar.
So, the devil is in the details. You have Karl to thank.