Bruery Briefing – News Tidbits from The Bruery
The Bruery of Placentia, CA briefs us on expansion and distribution news as they hit their second year mark.
Dear Bruery fans,
First of all, we’re sorry that it has been so long since we’ve sent a monthly newsletter. There really is no excuse for falling out of touch with our fans, but hopefully all of the great things that we have going on will make up for the lack of emails. So please read below and see what’s been keeping us busy in the past few months.
The Bruery Tasting Room and Beer Cafe
Most of you know that we have been running a tasting room out of our brewery for over a year now and many of you have visited on one or several occasions. We’ve really enjoyed having people here on the weekends and to our surprise, it has become a very popular destination for the local beer lovers. Because of this success and due to our lack of space within the confines of the brewery itself, we have leased a new retail space in downtown Placentia, just about a mile from our production facility. We’re extremely busy going through the approval processes for opening up a bar, designing the space, ordering furniture and glassware and everything else that goes along with opening up a new bar, but we are hoping our hard work results in an early summer opening!
Distribution
We are now happy to announce that we are distributed in over 20 states and even have a few bottles on shelves in Europe! Check our website for detailed listings by state! http://www.thebruery.com/locator/index.html
New Beers
Since our last newsletter we have added a few beers to our lineup, some are super limited and some we are hoping to keep brewing year round.
Rugbrod, meaning “rye bread” in Danish, was inspired by the Danes’ staple dark, whole-grain rye bread. Brewed with three types of rye malt, this robust brown ale showcases the earthy, spicy character of the grain, complemented by bready, nutty barley malts and a hint of roast.
ABV: 8%, IBU: 30, SRM: 18, Release: Limited Year Round
Humulus Lager is an extremely aromatic hoppy beer, with citrus, pine, and intense herbal characteristics. We brew this beer with more than 3 lbs. of hops per BBL, and it shows. We also use rice, a typically despised ingredient in beer, to lighten the body and make it more true to the American lager style.
ABV: 7.4%, IBU: 70, SRM: 5, Release: Limited Draft Only
Hottenroth Berliner Weisse is as authentic as a German style Berliner Weisse gets. We used lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat beer. To cut the tartness for those with sweeter tastes, raspberry or woodruff syrup is a traditional way to sweeten the beer.
ABV: 3.1%, IBU: 2, SRM: 2, Release: Limited Year Round
Mischief is a hoppy Belgian-Style golden strong ale. A golden ale, fiendishly dry-hopped with American hops to add a layer of complexity and mystery to its fruity, dry Belgian-style character, Mischief has quickly become a favorite.
ABV: 8.5%, IBU: 35, SRM: 5, Release: Limited Year-Round
Social Media
We’ve joined the modern age and we love it. Become our fan on facebook or follow us on Twitter, or both! We love to interact with our fans and those are both great venues for you to ask us questions or simply make comments about our products.
Please become our fan on Facebook (www.facebook.com/thebruery) or follow us on Twitter (www.twitter.com/thebruery) and you’ll get little blurbs of info on a steady basis.
Reserve Society
We began an exclusive members only club that began in late 2009 with the release of Black Tuesday and White Oak. The Reserve Society members get exclusive access to some of our most rare beers as well as special discounts at the Tasting Room and exclusive events throughout the year. So far this year they have enjoyed themselves at the RS Inauguration Party and have been privy to Oude Tart bottles and will soon be able to order the first ever bottling of Melange #3.
New Employees
We’ve got some new employees and some employees who have changed their positions here since the last update.
Travis Smith is our lead brewer and has been for quite a while, but I don’t believe we ever officially welcomed him to the family. Travis spent time honing his craft at Russian River Brewery where he had a hand in making some of their award winning beers and we are glad that after moving to SoCal he chose to work with us at The Bruery where he seems to fit right in.
Jay Goodwin, a UCSB graduate, is now a full time brewer, working with Travis and Tyler to help concoct each of our recipes and make sure they are made with precision and care. He also heads up our Sensory Analysis program, ensuring our beers are up to standard both before they hit shelves and after years of aging.
Doug Constantiner, a former Arizona Wildcat and New York investment banker, has joined the crew as a cellarman and production assistant. He likes us so much that he drives all the way from San Diego to spend time on our brew floor. And of course he has grown a beard to help fit in.
Benjamin Weisswas a brewer and then our PR guru is now the Manager of Sales and Marketing. Nobody is really sure what that entails, but we like having him around and he seems to keep busy.
Stef Ferrariwho many of you know from our current tasting room is expanding on her role here as the Manager of the Tasting Room and Beer Cafe and is probably the busiest person at the company right now, trying to figure out logistics for the new space.
Hopefully we’ll get these updates back to a monthly basis so that they will be full of relevant information, especially with the excitment to come soon with the opening of the new Tasting Room and Beer Cafe. So, until May…
Cheers,
Your friends at The Bruery
