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Party Central

This past weekend we celebrated our 4th Anniversary of doing business as Port Brewing and The Lost Abbey. It was a great party and a welcome change of pace from last year when we turned 3 and celebrated all day with 700 or so of our closest friends. This past weekend, we changed things up a bit and went with ticketed split sessions allowing us to control the ebb and flow that was impossible to do last year. In doing things this way, we created a much more intimate setting as we only had 350 people at each of our sessions which is WAY more manageable.

4th Anniversary Party fun
Of course it was not all roses. We had some long waits for the Pizza that were serving. And others complained Vince was supposed to be cooking. Hopefully these minor issues didn’t keep most from enjoying themselves.

I’d also like to take a moment to thank Rich from Dr. Pepper and Amy from Republic of Tea for sponsoring our designated driver hydration needs. Both of them kicked down ample non alcoholic products for the day. The Volunteer pool for this party also went above the board helping us direct traffic, move stuff and generally lay out the facilities. It was awesome to work with such a group of people. When we were finished on Saturday, I couldn’t help but think how lucky we were to have them assisting us.

Many of the attendees on Saturday walked out of here with a special 4th Anniversary t-shirt commemorating our previously detailed woes. You’ll know they were at the party when you see a beer enthusiast walking by with a giant blue and white A on the back of their tshirts. Our employees got a kick out of their new work shirts as well. The whole health department saga came to end last week on Thursday with the published article in the North County Times.

On Wednesday, I was interviewed by a miss Morgan Cook about the tasting room incident. On Thursday I took Sydney to school. On the way to school, we stopped to play a game “Let’s find daddy’s picture in the newspaper today.” It didn’t take her long as daddy’s mean mug ( I couldn’t smile for the camera man) was on the front page of the paper (above the fold no less). She smiled and I giggled about how funny I looked. She kept saying “Daddy where’s Duck Duck Gooze?” (Which by the way is her favorite artwork we have).

So we’re back to work this week at the brewery with normal business operations. Four batches of Hop 15, two Judgment Day, three Mongos and a batch of Red Barn all will hit the tanks this week. We’re also sampling Older Viscosity for blending next week. I have a pretty light schedule for the rest of the week. But this weekend, it’s back to party mode. You see, we’re celebrating Syd the kids 4th birthday this weekend on Saturday. I know Maureen never forgets it but sometimes I do. We launched a family and a brewery 10 days apart 4 years ago. So I get to celebrate two of the best things in the world each May. This Saturday, there won’t be much beer in the park. However, there will be Margaritas back at the house when it’s over. They will taste so very good.

You know what else is going to taste good? I think those new batches of Witch’s Wit and that Helles in our fermenter will taste pretty damn good this summer. There, I said it. We’re making a lager for easy drinking Saturdays at the brewery. And the Wit, well people have been waiting far too long for it to come back around. Things are always in a state of movement out here in San Marcos- thankfully so.

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An early Monday morning

Woke up this morning at 5:20 to the sound of Sydney rolling around in her bed. As her room shares a common wall with Mommy and Daddy’s room, I’m often awakened by the sound of her rolling into the wall. Apparently, she was on the high seas in her dreams because she kept slamming into the wall (or she wanted to keep daddy up)?

San Diego Monday Sunrise
Monday Sunrise in San Diego

Either way, I left the house at 5:30 and headed for the pool this morning. Due to all the events of last week (and the one staring at me in the face this week), I really needed to swim. It had been a week since I had made some turns and while it felt good, I also couldn’t get in a rhythm since no swimming last week meant bad diet and all.

That being said, I am now sitting in my office and it’s very quiet. I wanted to take a minute to thank all of the well wishers out there. The outpouring of support has been overwhelming. I can’t reply to each and everyone of the comments so for now, let’s just get this group reply taken care of.

For what it’s worth, I don’t believe this is a conspiracy of sorts planted by the big brewers or another bar owner. What it truly appears to be is a one time incident. Namely, I believe that someone (who may never have visited a working brewery before) went on a pub crawl with some friends and then filed a complaint. Maybe it was a birthday party? I don’t know. What I do know is that we’re seeing tons of people each weekend jump off party buses and limos who roll into our establishment. Many of these people have never heard or experience Lost Abbey and Port Brewing before. So it makes sense that they have a set of expectations.

If it looks like a bar and you can get a pint, then it must be a bar right? I guess that depends on who you ask.

The ABC (California Alcohol Beverage Control) people were here on Friday and did an inspection noting that we are 100% in compliance with the license we were issued four years ago. This license grants us the rights to offer and sell samples of our beers and pints if we are so inclined. When we applied for this license, there was no restrictions placed on us. At that time, we were not required to gain permission from the Health Department to serve samples or pints of our beer made on the premises as this is a manufacturing facility. Clearly, this is the same basis that every other Microbrewery in town has been operating under. The Health Department and ABC rarely have cross over jurisdiction but what’s shaping up with these cease and desist sampling visits is clearly an example of this.

I spoke to the guys from Mother Earth Brew Co. in Vista this weekend as well as Mark over at Oceanside Aleworks. Seems they are both concerned about the potential costs associated with a shut down and lack of tasting room revenues. Since this went down last week, I have maintained this is exactly the sort of thing that hurts the smaller brewers the most.

Of course, we don’t necessarily want to make a bunch of changes around here either but if they lay down the law, there’s very little we can do. Lots of people try to stand up to Health Departments, and more often than not, they fail. You see, Public Health is a scary thing. Fear of the unknown is a powerful tool in the fight against preventable illnesses.

So today, I am starting my week on the right foot. I got my swim on this morning. This is good. Because I am certain that all of the stress of last week and most assuredly this one is going to suck.

We’re now shaping the plans for our 4th Anniversary Party this coming Saturday. These plans have been in motion for several weeks now. Only today, they now include working with our landlord to hold the festivities in the (non bonded) warehouse next to us rather than the brewhouse and tasting room.

Ivan at Churchill’s has offered up his catering license and will be purchasing all of the beer for the event. A huge thank you to him for this! This will allow us to offer samples of our great beers and the party to go on. Yes, it won’t be taking place inside our brewery, but the its right next door and will still be open for tours, pictures, bottle purchases and merchandise. I plan on blogging about party updates as frequently as I can this week.

It’s a busy week for sure. Today, we are installing some new flooring in the offices and entry way to the brewery. We also have a 10 AM visit from Lorenzo Dabove (Kuaska) and his Italian contingent of beer drinkers.

Tomorrow we are going to package Inferno on our revamped packaging line. It will be the first time we fire up the new hood and wire unit as well. Hopefully, we can get some video of it up online for you to see. I’m excited. I’m nervous. But most of all, I’m thankful it’s Monday and we can start trying to sort all this crap out.

When I get off work today, I will be enjoying a pint of our Kick Ass Lost Abbey Beer. And for that, I am thankful that as an owner of this company, they can’t stop me from drinking my own beer.

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One day later

It’s Saturday morning and it’s been one day since I posted about the Health Department ordering us and other local brewers to cease tasting room operations. Unfortunately, I am in Ojai, CA for the Southern California Homebrew Festival and missed the giant outpouring of support at the brewery last night. So a big fat THANK YOU to all of the patrons who showed up to purchase bottles of our beer from the brewery last night.

On the drive up to Ojai, my phone continually buzzed with updates and best wishes from our fans. It was amazing. I don’t think we have ever seen so many responses to a single blog post. It just goes to show you that people are as passionate about our beers are we are. AMAZING!

I suppose for me, the most troubling part of this week has been the manner in which it occurred. The Health Department(to my knowledge) has never inspected a tasting room facility at a brewery in San Diego that didn’t have a restaurant attached to it. As such, there are currently zero regulations in writing that define exactly what is required of us to run a tasting bar.

Yet, when we were handed the Cease and Desist for lacking a proper permit, no one could show us what was needed to be in compliance. And in a Post Ex Facto manner, we were not required by the City of San Marcos nor the State of California Alcohol Control Board to acquire a Health Permit for tastings. Yet, now we have an agency coming back telling us that we have been illegally operating our business the last 4 years without a permit. This is what grinds at my gears.

If we “have to” comply with a new set of regulations and they can show me what will be enforced then fine. But I find it incredibly ridiculous that we’ve never been inspected, never been talked to yet they have the ability to walk in and pull the plug on our non life threatening operations! That’s why I am miffed and that’s why this week I will be working overtime to get things figured out.

I’m off to finish up my notes for my presentation today on Collaborative Beers to the Homebrewers. It’s ironic since the Health Department may have just given us a reason to release a new one with our San Diego shutdown brothers in barley…

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I’d like to thank some people

You know, running a brewery is hard work. Of course it’s made easier by beers at noon when friends stop by for no good reason. Other times at best it’s a jumbled mess of legal, legislative and enforcement woes. This was one such week beset by head spinning agencies and local code enforcements.

A for Ales
A very expensive sign

On Tuesday, we were surprised inspected by the San Diego County Department of Environmental Health. The two inspectors were sent out to visit our facilities (and other breweries in San Diego) as a patron had lodged a complaint about local tasting rooms. So I’d like to take a moment to thank that one person who felt it was important to lodge a complaint about brewery tasting rooms all over San Diego. Apparently they were concerned that we didn’t have a GIANT BLUE “A” on our cold boxes!

Thank you from the bottom of my heart.

You see, my fellow brewers and brewery owners are now having our hands forced (in the name of public safety) to go through the plan check and approval phase so that all of us can earn Health Permits for our tasting rooms.

What’s even better and the reason we’re all so thankful for your efforts today is that Port Brewing and The Lost Abbey has been issued a cease and desist for the sampling of beer in our tasting room. Because, as we all know, beer is a public nuisance laced with nasty things that can kill you!

I personally want to extend my gratitude to that consumer who felt this industry needed more regulatory agencies knocking on our doors. (The Health Department has never been interested in us before this call) Muchas Gracias Amigo (or Amiga) wherever you might be. There are breweries all over the City of San Diego who are now going to have to spend thousands of dollars on repairs that at best are “marginally justified.”

And while I’m at it, a shout out to my bookkeeper Alicia Kelly who will be working extra hours to ensure the payments and checks we need to facilitate this spending spree are cut and signed.

I suppose the plumbers, electricians and restaurant supply companies would like to take a moment to thank that one person who lodged the complaint. I’m sure the plumber won’t mind firing up the concrete saw as he makes a number of cuts in our floor so that we can install new floor drains. The electricians will have fun working to move junction boxes and installing more electrical outlets enabling us to relocate our new computer terminals because someone at a desk thinks they’re too close to the dishwasher. The restaurant supply company will gladly order all of the necessary stainless steel sinks and drain boards we need to be compliant. My flooring guy is looking at a nice fat check for the installation of washable tile flooring since the concrete we’re currently using isn’t up to code. I doubt any of them will complain as each will be getting paid for their assistance.

Yet, I am thankful that I know that I know them because without them, we’d be running around like chickens without heads.

And as long as we’re thanking people, I would like to thank the two ladies from the County Office who were incredibly nice as they asked me to sign away my rights to sampling our patrons on a beverage that cannot make them ill. Most assuredly, they could feel my pain. As we have been sampling our faithful for 4 years, it was hard to convey the sense of dismay and shock of being told we have no recourse in this matter.

On the plus side, they did agree with me that retail sales of bottled beer and growlers should not be affected by this directive (see below). I know that we’ll become great friends as we’re now scheduled to see each other at least twice a year. I’m looking forward to hearing all about their children and how little Johnny played at second base last week during his little league game!

Having heard from all sorts of local government employees this week, I am sure they would love to personally extend their gratitude to that person who just created more work for them even though every other Friday they are being furloughed. They all seemed “genuinely” concerned that someone would get sick from drinking beer at a tasting room as they rolled their eyes at us. Did you know that Wineries and Brandy producers who operate tasting rooms in California are exempt from inspections? I didn’t either until Tuesday. I’m seriously considering going Jesus on the world and turning water (and grapes) into wine enabling us to get an exemption as well.

Lastly, my employees would like to thank that person who lobbed that phone call. Normally I don’t have a reason to swear and yell at anyone around here. I’m pretty even keel. But this week, all bets were off. I think I yelled at a guy for actually doing a great job. I wouldn’t know because since Tuesday, I’ve been thanking everyone under the sun for everything and nothing at all. I figured if I thanked enough people, I might find the person who I really needed to. As it’s Friday and I’m still not sure I have thanked that person who acted in the interest of public health, I thought I would take a few more minutes to do so.

To the person who lobbed the complaint to the County Department of Environmental Health, I’d like to take one last moment to Thank You on behalf of all the brewers and brewery owners in San Diego County.

Thank You for adding more work to our already busy schedules.

Thank You for adding more stress to our already stressed out lives.

Thank You for adding another agency we must pay fees and submit to inspections for.

Thank You for adding taking dollars out of our bank account so governments have things to inspect.

Thank You for giving me another reason to drink my World Class Kick Ass Handcrafted American Beer because even though I’m staring at a pile of paperwork I didn’t need, I’ll be doing it with one of our non life threatening beers in hand!

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Back from Chicago has anyone seen my liver

It’s Monday and I just returned from a week long visit to the Windy City. Stu asked me this morning how my “vacation” went. I suppose that’s what it looks like when the boss is gone for another week.

In Chicago I did two promotions, attended the Craft Brewer’s Conference and the World Beer Cup Awards Gala Dinner.

And today, I am ass dragging because of it.

All told it was a great week and there is much to be optimistic about in Craft Beer land. The 2009 production numbers show 7.3 growth for our industry and 10% growth for total sales. All of this in a very down economic climate. Craft Beer remains at an all time high, which is fantastic!

The conference was incredibly well attended at it appears that there is a tremendous amount of interest in Craft Brewing at this point. I was amazed by the number of people in the start up phase of their business. Clearly, we are going to see many new entrants into the category. It’s exciting and it also means that there will be more pressure to be amazing and imaginative with our beers. I look forward to continuing to be part of an amazing group of producers.

At the awards ceremony on Saturday evening, San Diego confirmed its status as a World Class Destination for beer. All told, 20 Medals were earned and extra special congratulations to our friends at Ballast Point for earning the Title of Small Brewing Company of the Year.

While we may have let the award slip through our fingers, clearly it is best when they stay in town with friends. For our efforts, Hot Rocks Lager earned a Silver Medal in the Out of Category and Red Poppy won a Silver Medal for Flanders Style Ales.

I was extremely pleased by both awards. The Hot Rocks is something we’re very proud of. First, it’s a collaborative recipe and that always makes things more fun since two breweries get to celebrate. Secondly, I don’t think there are too many breweries using the “Stein” Beer production method for brewing as we did on this beer. So, it’s great for us that a flavor driven (or is that process driven?) beer won an award.

And it was a lager to boot.

In fact, the Ballast Point IPL that won the gold medal in the category is a lager as well (India Pale Lager instead of Ale).

Red Poppy won another silver medal (repeating the same award from 2008). It pleases me that our barrel aged beers continue to find success and favor at both the competitive as well as consumption levels. We’re releasing two more of them at the brewery this weekend and I am very excited with the way these two turned out. Framboise de Amorosa is a Raspberry bomb and the Veritas beers continue to inspire me. But let’s get back to the World Beer Cup stuff.

The Pizza Port guys did their part in taking home 6 medals including many for dark beer (Porters and Stouts). Alpine Beer Company held San Diego roots strong in the Pale Ale and IPA Categories as well. Karl Strauss even hit the board for their Red Trolley Ale.

As I watched in amazement Saturday night, local producer after local producer kept winning. It was a great example of the depth of artistry in this town. Congratulations to all of the brewers and members of the San Diego Brewer’s Guild who did this town proud on Saturday night. It sure felt good.

Now let’s get out there, dust off the livers and get back to drinking…

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I got beer! I got beer! I got busted…

This line comes to us from that Cinematic blockbuster of a movie that was Revenge of the Nerds II. In an opening scene a few of the young college Nerds head to Florida for Spring Break. One of the youngest members of the group purchases beer with a fake ID only to be busted as he’s heading out the door. For some reason, I can’t seem to shake that scene from the movie.

Prohibition raid circa 2010

It could be because my friend Brendan Hartranft (who owns three great beer bars in Philadelphia) was raided by the Pennsylvania Liquor Control Board (PCLB) last week. Apparently, the “Fuzz” was working on an “anonymous” tip that his bars Memphis Tap Room, Local 44 and Resurrection were stocked with illegal beers.

What made them illegal? That’s a good question.

Apparently, many of the beers that were deemed illegal were unregistered in the state of Pennsylvania. Essentially, we’re talking about a paper pushing incident. It must have been some sight to see as all three locations were simultaneously “raided” at the same time by officers packing heat.

I got word of this bust on Friday when we landed in Oakland for the Wine Warehouse meeting. Apparently, our beers were part of the contraband seized (it sounds way cooler than it is). It seems that we have neglected to register a couple of our brands and have been “breaking the law…”

So today, I am in registration mode.

It also means that I get to cut a check for $75 per brand of beer for which we’re missing registration.

God, I love a good registration day. NOT!

Hopefully, things for Brendan and Leigh (His wife and business partner) will settle down. It sucks that this happened. They say any press is good press but in this case, I’m inclined to believe that being raided by the PLCB isn’t what most of us would want.

Here’s a link that has many of the bloggers from Pennsylvania discussing what went down. Check out their webpages for detailed accounts.

As for me, I have to go register our beers. I don’t feel the need to be busted anymore for breaking the law.

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Northern California or Bust

When I was a younger brewer in training, my family spent our summer’s vacationing just South of Big Sur California each summer. It was usually August when we would load up my grandparents 5th wheel trailer and head out for a week of beach camping. We also spent time visiting Monterrey and San Francisco. I have very fond memories of each trip to Northern California.

Northern California Here We Come

As a brewer, I’ve lost track of how many times I have pointed my vehicle north on Interstate 5 or the 101 with the Bay Area (or beyond) as my final destination. It would seem that you cannot be a true lover of beer without making the pilgrimage to the birth place of Craft Brewing in this country. And, while I never found myself needing to hitch hike to get there, it was always a journey.

And so it is, that we’re about to celebrate our 4th Anniversary of brewing in San Marcos at Port Brewing (May of 2010), as we embark on another journey.

This Friday March 5th, Matt and I will head to Richmond, CA., home of Wine Warehouse North where we will introduce our beers to a sales force numbering about 90 people. This is very big news for us here at Port Brewing and The Lost Abbey.

We have patiently waited (some would say too long) to find a distributor for our beers in Northern California.

I for one, am very excited by this new partnership as it will allow us to focus on expanding our production and territorial reach. It’s no secret, we have been growing at a steady and manageable level since we opened our doors. Last year, we added no new territories as we sought to grow our brands with our new Microstar Keg Contract.

That was last year.

This is a “Go” year. I have been telling anyone who would listen to me for the past 6 months that this would be a “Go” year for us. I knew we would be focusing our energies on growing Port Brewing and The Lost Abbey closer to home. They call this sort of thing “Protecting your own Backyard.” Me, I call it simple math. California supports one of the largest economic opportunities for us and one that frankly we have neglected for too long.

I know this because yesterday, a truck backed up to our loading dock and pulled away 20 pallets of beer heavier. This may not seem like much beer for some brewers out there, but it’s a massive departure from our first few months when the Stone trucks would pickup 1-2 pallets worth of beer from us a week. Certainly, we don’t expect that each shipment will be 20 pallets large (although we can always dream). Yet, there was an air of accomplishment yesterday.

After work, we sat around and shared some beers. We remarked at the day that was Monday March 1, 2010. It’s not often a truckload of beer leaves our warehouse (as in exactly never before yesterday). Who knows, it may be another 4 years before this happens again (doubtful but possible). It was a great day on so many fronts.

So Northern California, here we come! It’s been a long time in the making and hopefully, we’ll live up to all the hype. 2010 promises to be a “Go” year.

And you know what? “Go” rhymes with “Grow”, which sounds pretty good to me.

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Living life at 222

It’s Friday and I finally have my desk cleared of all the clutter that piled up in my absence. On Wednesday evening, I returned from another week on the road into Boston and Philadelphia. I must be insane. First of all, I keep booking flights to the east coast during February when everyone is pining to be in San Diego. Secondly, my liver has decided that week long trips are getting to be too much especially when it involves drinking at the Extreme Beer Fest and spending time in Philly with Curt Decker and Tom Peters.

Living life at 222

It was a great trip as I got to ship out a bunch of our new and forthcoming releases. For Boston, we tapped the only East Coast keg of Angel’s Share Grand Cru, along with Red Poppy 2010, Framboise de Amarosa and other great beers. We have been working on these beers and tasting their progress for many months now and felt they would be well received. And they most certainly were. The Grand Cru is something that I think is expressive now but has the attributes to be amazing many many years from now.

Down in Philly, we had another Lost Abbey beer dinner at Monk’s Cafe. Very few places in this country know how to cook and pair food with beer better than Tom Peters so it’s never a let down when we go there. There were 54 tickets to the beer dinner offered this year and it took them 10 minutes to sell it out. Thank you to the kind souls in The City of Brotherly Lover who waited in the frigid conditions in January to secure tickets. We hope we made it worth your while.

The dinner started out with Red Poppy being served alongside Pate with a cherry sauce. The second course was Tartare of Salmon and Caviar paired with Carnevale 2009. The third course was the start of what is known as the “Monk’s Double Meat Course(s).” It was Quail stuffed with Sausage and Wild Rice. Tom paired this with Framboise de Amarosa and it was delightful. I think everyone knows I am a meat and potatoes kind of guy which is why the fourth course of Oso Buco and Potato Ravioli was high on my list. It did not disappoint and it was paired with Ten Commandments and Lost And Found. The Ten Commandments with its’ Honey, Rosemary and Caramelized Raisins really owned the dish- Sublime.

I told the crowd that I was most looking forward to the fifth course as it was a cheese and beer pairing. I found it amusing that I would be most drawn to the cheese and beer pairing as it meant that Monk’s actually didn’t cook anything for the dish. Yet, it was the beers that I wanted to showcase. Tom offered up Angel’s Share Grand Cru paired with an English Stilton that was beyond silly. We also had Veritas 007 (wiith Cabernet Franc Grapes) on the menu. This was paired with a Swiss Sheep’s Milk cheese. I would have had more then one plate of each had dessert not been put in front of me. The final pairing of the evening was Cuvee de TomMe with a Molten Lava Cherry Cake. Sweet mother of Nomutu Nectar. I was spent when this thing was over. Monk’s had officially risen to the challenge yet again and woven one of the most mystical tapestries of gastronomy for our beers that I have ever been a part of.

I think I gained about 8 lbs on this trip. Considering the amount of ridiculous food and beer that was always being put in front of me, it’s hard not to do so. I’m living life at 222 these days. It’s more than I like to carry around but sometimes you just can’t say no. This was but one week of my shrinking life. Albeit a very good one.

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2010 Angel’s Share Grand Cru

When we opened our doors back in May of 2006 we knew barrel aged beers and blending of barrels was going to be a big part of our long term strategy. We built a dedicated barrel room for aging our beers and invoked the expression “In Illa Nos Fides” above the threshold for the room.

Awaiting Angels on High
Awaiting Angels on High

A modest 100 bourbon, brandy and wine barrels were procured as we set out to build one of the largest barrel programs in this country. During the four years, our barrels have been the source of enormous success and experimental failures as well.

It’s one of the hallmarks of using wood for brewing purposes. There is a certain lack of control within the process. It certainly appeals to us which is why today our barrel program has expanded (with a new warehouse) to over 600 barrels full of beer.

Stepping into the corridors of our barrels is a trip down memory lane. The original 8 barrels which I used back in Solana Beach in the late 90’s and much of the 2000’s to age and bugger up beers are still with us today. They may not make the same epic batches that they used to kick out but Nostalgia is a powerful tool and I love that they are still a part of our makeup. Every so often, we find barrels that have been misplaced literally in a Lost and Found sort of way. Other times, we have barrels that we squirrel away for “what if” type discoveries.

This process of stashing barrels started back in November of 2006 when it came time to release our first batch of Brandy Barrel Aged Angel’s Share. The original barreling produced 11 oak barrels of beer. When we went to package the beer, I decided that we should keep one of the 11 behind to see what extended aging would do for the evolutionary aspects of the beer. And for the past four years, Brandy Barrel # 184 has been in our warehouse since we originally loaded it in March of 2006! During this time, we would sample small portions of the beer to see what longer contact times with the wood might produce. It’s been a fun experiment.

Yesterday, we emptied barrel #184 and married it with 5 other barrels of Angel’s Share producing batch #1 of Angel’s Share Grand Cru. This promises to be one of the best batches of beer we have ever blended here at The Lost Abbey. Besides the original barrel which spent nearly four years in the oak, we also have an original barrel from the 2007 Bourbon Angel’s Share (never released in bottle form). To this, we also have added three barrels from our newest 2009 Brandy Angel’s Share release. One of these barrels (#292) even featured the addition of Cabernet Franc Grapes last fall adding a very nice layer of sweetness as the grapes did not ferment in the barrel. The 6th and final barrel in the blend is barrel #375 from our impending Bourbon Barrel 2010 Release scheduled for March of this year. It was brought to the blend to give it some fire and ice if you will. The new, raw spirited Bourbon character, produced the fire with the Vanilla and caramel notes bringing the “ice” and smoothness to the blend.

This has the potential to go down as one of the smoothest batches of Angel’s Share we have bottled. It’s an epic blend of about 250-300 gallons of some of our best barrels. Those of you who renewed as Patron Sinners will see this in your first shipment of beer. All told we’re expecting between 150-200 cases if this beer to jump into the bottle tomorrow. It will head across the street and into our new hot box. If all goes well, it will go on sale on February 13th along with 2010 Red Poppy batch we’re bottling on Monday… see you then?

ps- We didn’t start numbering the individual barrels until 2008. This may help explain why one of our original 100 barrels is labeled as barrel #184 and the 2007 Bourbon Angel’s Share is from barrel #117.