This is a question that we get asked every day and it can become a programmed response of, “Not much. Just brewing, trying to make good beer… You know the usual.” And this couldn’t be further from the truth. Being the smallest guy out there and having full time jobs outside of the brewery, we don’t always do the best job of telling our story. It comes in spurts. So what have we been up to over here at CoStar?
First and foremost, the question we get asked more than any other is, “Are you guys going to expand?” The simple answer is, yes, absolutely. The more complex and real answer is, yes, if and when the right time and partners come along…. Or the bank comes through. Ask anyone who has started a brewery. The story has been told a million times so I’m not going to waste your time here dwelling on about the drudgery in the investment and monetary side of opening. The short story is breweries are popping up everywhere and money isn’t grown on trees. And not everyone who has money is the right person to be the investor in a brewery. We want nothing more than to be able to replicate our recipes on a large scale and then swing behind the bar and pour you a pint. We’ll get there, we’re just not in a hurry to be the “Next Big Thing.” We want to do it right which means we can’t answer that first question with any specificity. We have a business plan. We have numbers. We have a CPA and a lawyer. We’ll get there.
Secondly, while we do focus on doing simple and honest beers as well as humanly possible, we have been allowing ourselves room for some experimentation. We are passionate about the idea of getting a beer right and then pushing it a little bit further. Last year brought us a few pomegranate experiments, a failed orange lager, a failed ginger experiment, two new IPAs that we’re proud of, and our first open fermented Belgian Strong Ale attempt. This last one is in the final stages of aging and getting ready to go in a keg. Assuming that goes well… stay tuned for where it will appear. There is only 5 gallons (Yep, we’re still small and our experiments are even smaller). 2016 is bringing us a new fermenter which will be dedicated solely to lagers so prepare from some new brews, but we have to find the next inspiration.
We’ve managed to close out 2015 and start 2016 with some pretty good notes. We’ve successfully resurrected Maple Oatmeal Stout. Coffee Oatmeal Stout has been well received with another batch on the way in the next few weeks. Porter has been reimagined and received fairly well and also has a coconut experiment happening as we speak. Deer Creek Maltsters near Philadelphia have dropped off a load of grain recently. (If you don’t know these guys, check them out. Talk about customer service?! What other Maltster will deliver to your door.) So this delivery will be producing some all PA brews including a Pilsner, some Stouts, and a hoppy ale of some sort. The 2016 Barleywine has been aging away and is prepared to be served next to the 2015 at the raucous Hell With The Lid off festival at Kelly’s Bar and Lounge. And as mentioned earlier, we have added a 4th one barrel fermenter as of this week growing our little garage, and honestly has put us at our limits in our small two garage space. And finally, 2015 saw our bar and restaurant partners grow by leaps and bounds. Check out our tap list for where you can find these beers and we apologize in advance for being annoyingly difficult to find.
All in all, CoStar Brewing is growing. We’re trying new things. We’re focused on quality before anything else including an expansion. So next time you see us out and ask what we’ve been up to, I apologize in advance for being a very poor story teller. Hopefully the beer is telling our story better than our brewers. Cheers!