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Where Can I Get Your Beer?

Where Can I Get Your Beer?


Posted By on Nov 26, 2014

Two questions that we are constantly getting is, “Where can I get your beer?” and “Do you bottle/sell kegs for personal consumption?” This is a question I actually take pride in answering. We have been quietly brewing, kegging, and delivering 30 gallons at a time every Saturday to local establishments such as Kelly’s Bar and Lounge, Highland and Harvard, Bocktown, Harris Grill, Mad Mex, among others. We do not currently bottle or can our beer, and that is done on purpose. During our founding, we recognized the opportunity of community and commodity before us. By only delivering kegs to bars and restaurants that support local beer, patrons seeking a taste will have to go out to a local establishment. We hope that while consumers will buy one or two of our brews as well as some local food benefiting the local economy they will also engage our brewing peers and brethren. This only benefits us economically on a local level, but also provides opportunity for conversation, collaboration, and constructive debate. A week ago, we put out a few ideas about saturation in the Pittsburgh beer market. This post was well received and we were overwhelmed with the traction it got. I believe that this is only representation that there is room and the lack of saturation is what allows a small 1 bbl brewery such as ourselves to go straight to distribution. While some have commented that we did it the “hard way,” for us it was the “only way.” And it’s the only way for a number of reasons… Community support- Without supporting the local economy and community, we can’t expect you to support us. We want to give back as much, if not more than we are gifted by the community Test and trial with real feedback- By being in distribution we are able to try our product with people who do not know us personally. This allows honest and straight forward critique allowing us to grow and develop our beers in an honest and un-jaded way. (Mom and Brother are never going to tell you that your product is crap) In that vein, we admit it’s a bit hard to find our brews sometimes. We have a very limited supply and some weeks demand is super high. Other weeks demand is lower. We take pride in dumping bad beer, and only delivering product that we personally enjoy. The one constant in our mission is that we are always willing to try new venues and brews in distribution. So!!!! If you have a bar or restaurant that wants to try CoStar Brewing, just let us know. While...

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Three years ago CoStar was just a glimmer and a dream… however, after some consideration, work, and sphincter clenching we were incorporated and became a little bit more than a dream. While we haven’t expanded beyond the garage, to mass media acclaim, or even wide distribution, we are quite proud of what we have accomplished. In 2013, there was a small announcement made to the Highland Park community council with a vision, and we are comfortable and proud in saying we’ve stayed true and have delivered on our small promises. Edited from the Highland Park Announcement: “CoStar was licensed by the federal and state boards, and began sales in February, 2013. Launched in a converted garage with a 10 gallon brew system and a 40 gallon fermenter, CoStar worked through the year to sell their brews and reinvest every dollar to expand production. As of December 2013, we rotate 3 temperature controlled 40 Gallon fermenters in individual temperature controlled units. Brewing at least once a week and running our system 3 times a day leads to 12 hour work days. This may seem like a hectic schedule but it is allowing us to have a supply of their Pale Ale at all times, while rotating a seasonal. We do not describe themselves as extreme brewers or having the next big trend in beer in waiting in the wings. What we do pride ourselves on is delivering a high quality product that is approachable. We embrace the concept that you can’t push the limits of what is new without excelling at understanding and delivering the basics.” All in all, we wouldn’t have been able to make it 3 years without support, encouragement, and positive feedback from you, our consumers. We read all of your feedback religiously and figure it into every brew. Please keep it coming. We hope to be here for the next three years and beyond (hopefully in some expanded way!)… Here’s to a great next 3 years and Thanks for your...

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What are your hours?…


Posted By on Nov 13, 2014

One thing we are always amazed by, humbled by, and grateful for when we go out and meet people drinking CoStar Brews is their first question: “Where are you guys? Do you have a tap room? What are your hours?” All are fair questions and really pose a challenge to answer without getting into a long and drawn out explanation which will inevitably end up in boredom and regret for asking. Soooooo, I’m going to take a page or two right now to explain. So put your listening ears on and sit back and relax. We are a ½ barrel three tier setup. We brew about 4 barrels a month. Our brewery is located in Highland Park. This is a small residential community. The actual brewery consumes two bays of the garage of one of the brewers. The garage was legally separated from the residency and licensed in November of 2011 (Happy 3rd Birthday to US!). It is in no way glamorous or refined, but it is home and where we are making our start. The tour would be us putting you in the middle spinning you around once and hoping you didn’t get dizzy. As I mentioned, we are in an alley and a two car garage. This certainly presented some issues with the local community. Luckily we had the support of the Highland Park Community Council and came to an agreement. The council allowed us to operate as a production brewery in this area of the community under a few conditions. No retail sales out of the brewery No official tours of the brewery No official open hours of the brewery Being in a two car garage and an alley, you can see how these points could quickly become issues. There is limited space in a two car garage, cramming 25 to 50 people in here to sample beer would be a challenge, not to say uncomfortable. And if 25 to 50 people showed up at once, where would we put all of those cars, bikes, unicycles, go karts, golf carts, pogo sticks, etc.? Needless to say, we not only want to be a part of the local community, but respect it. Therefore we agreed that these were all acceptable conditions. Occasionally someone will seek us out and be successful, get lucky, and the doors will be open and we’ll be brewing. But we recognize the need for more. At this point, I can point out the fact that we definitely have plans to expand, grow, and welcome all of the craft beer community into our home… just not this one. We are currently in the process...

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