Posts by costarbrewing

For those who were at the Big Pour and were wondering… No, we did not participate this year. This wasn’t out of some esoteric ideas about beer fests, protest, or that we are not doing well enough to be a part of this past weekend. We’ve loved Big Pour the past two years. In fact, we’ve enjoyed every beer fest we’ve ever done. Meeting people face to face and getting their feedback and input is invaluable and we try to incorporate every piece of information we get at these events. However, if you know us very well, we have our limitations. Some of these are self-imposed (trying to really nail a style before doing creative versions of it) and some are the fruits of our own success versus size (supply and demand). Those who know us, know that we operate out of a two car garage sized, officially licensed brewery. We operate on a glorified home brew set up, 10 gallons at a time into 42 gallon fermenters with individual temperature control. We hand keg, hand clean, and hand deliver every drop of fermented beverage brew. We were founded on a simple passion and with individual investments of personal money from each of the brewers, zero debt. There is no board, no corporate control, and no approval process in our brewing. We do it the same way we did it when we opened 3 years ago, from the heart, by us, for us, while trying to keep it fun. We strive to continue these principals while balancing the need for growth. We recognize the garage can only take us so far, and three years into this venture we are probably close to these limits. Three years ago we were able to keep beer on at two or three tap rooms around the city. Now we have far more demands than we can fill and are humbled by the stature of some of the restaurants and bars seeking us out. So let’s put this to rest right now… we are trying to grow and expand to where we can have a tap room and invite people into our brewery. This brings us back to the Big Pour and beer fests in general. Typically an event like this requires at least 2 full weekends of brewing. Yes we can still only brew on Saturdays as we all maintain full time jobs outside of the brewery. That amounts to 12 sixtels. That’s half a month’s production and takes that beer away from loyal customers. These beer fests also expose us to a broader and passionate new audience. On the plus side, we...

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