2nd Anniversary

Sorry for the delay providing details about our anniversary coming up this Saturday, March 19th.  We’ve had a long list of mechanical problems that have delayed everything, and have prevented us from confirming many of the details.  Below is our tentative schedule, we will make sure we post the final confirmed scheduled by Friday night.

The brewery will be open Saturday from 12-10PM – we will have flights, full pours, and crowler fills.  Please see below the schedule for the full tap list.

SATURDAY MARCH 19th
8AM – Sneakers – French Toast Bear cask – Great Bear with cinnamon sticks, vanilla beans, conditioned with maple syrup.
10AM – Beverage Warehouse (tentative) – beer TBA
12PM – Can/Bottle Release – 70 Main Street parking lot (tentative based on weather)
2PM – Scout Coffee Company – Coffee Bear w/ Vivid coffee
4PM – Mule Bar – TomCat barrel-aged Moscow Mule saison
5PM – Waterworks – Whitewater – witbier fermented with Brettanomyces, dry-hopped with Chinook.
6PM – Monkey House – Funky Monkey – Hoppy wheat beer with Citra and bananas.
*Our friends Thunder Kittens will be playing from 6-7:30 as part of the anniversary celebrations!
7PM – CK’s – Pickle Back – Opus Humulus aged in bourbon barrels, conditioned on cucumbers, honeydew, and fresh dill.
8PM – Four Quarters Brewery – we will be open all day, but will be tapping all of the Winooski beers as well as plenty of others at 8PM.

Bottle/Can Releases:
Misery Sour 16 oz cans
Great Bear 16 oz cans
Fleur de Lis 750 mL bottles
Dreams 750 mL bottles
Batch 13 500 mL bottles (wheat saison aged for nearly two years in red wine barrels)
Marquette Saison 500 mL bottles – Batch 13 blended with Marquette red grape must
Sour 47 – Saison aged in oak. 500mL bottles
*Limits will be determined based on the number of people present at 12 noon Saturday.

Four Quarters draft list
Opus Dei
Opus Humulus
Great Bear
Coffee Bear w/ Vivid coffee
Love & Lust
Fleur de Lis
Nelson Sauvin Fleur de Lis
TomCat barrel-aged Moscow Mule
Funky Monkey
Whitewater
Bevie beer (TBA)
Casks:
DDH Sundog
Imperial Smores Stout – Dark is Night w/ vanilla beans, cocoa nibs, graham cracker, & marshmallow.
Oud Bruin on sour cherries
Nutella & Jelly Bear – Great Bear conditioned on fruit, cocoa nibs, and hazelnut extract.

Homebrew Rally Wrap-up

Thanks to everyone who made it out last Saturday for the 1st annual Homebrew Rally. We filled somewhere between 35-40 fermenters, lost track along the way, and managed to squeeze out 2 gallons for myself.  The recipe came out great, and we hit all of our anticipated numbers.

As for the bottle round up and competition… we’re shooting for sometime in late August, early September.  We’ll finalize a date in the near future.

Let us know if you have any questions, and we hope you have fun with it!

Cheers!

2014RallyRecipe

The light at the end of the tunnel…

https://www.facebook.com/photo.php?v=625245807510667

In lue of a lengthy absence of updates, take a quick video tour of the Four Quarters Brewery. We’re still under construction a bit, so pardon the dust, messiness, and spontaneous nature of the video.  If you’d rather read about the nitty gritty… read on.

Between working, having two young ones at home, and getting the brewery off the ground, it’s been hard to keep up with everything.  Here’s some of the stuff that’s been happening…

October and November were spent in heavy construction phases, followed by a month of construction finishes and process troubleshooting.  Floors were cut, drain placed, a hefty amount of plumbing that needed to happen happened… and after a long wait for a state inspection, we got the green light and filled the floors late that night (October 30th!) with the help of a handful of friends.  After a week of curing, we fit the grates in, and only need to epoxy the fresh concrete sometime in order to finish it up.

We’ve had significant updates to the brewhouse and fermenters – mash tun had manway installed, a false bottom fabricated, a grist hydrator put together, and we some fancy spray foam insulation plus hot water heater wrap.  Hey, it holds temp like you wouldn’t belive, so what it its a little homey?  The boil kettle had an extension added that will now make it a big 7bbl boil kettle, capable of handling 340 gallons, or maybe a big old imperial stout or barleywine. Whirlpool port and CIP was added to the boil kettle as well, and we put together a nice little firebox for the ring burner.  I did some serious consideration of making the boil kettle electric… but had to pull the plug on that (did you see what I did there?) when considering everything that had to happen to make it work: 200 amp circuit into the space, run a 150A wire from the box to the brewhouse, 45,000W of heating elements, and a non-UL listed control panel that may never have been approved.  After all of that, natural gas direct-fire was the only option.  That comes with its own set of headaches and expenses, but would be a little easier to make work.  So, we added a 400,000 BTU ring burner, a 20″ firebox, some serious ventilation and gas controls, and we were up and running soon.  It was kind of the last piece of the puzzle, preventing us from starting to brew.

During October and November we had the bulk of our equipment show up: heat exchanger, pump, glycol unit, tankless water heater, water filters, kegs, bottle filler, and a handful of other stuff, most of which was just aching to get used.  The hot water heater is awesome, but what a project.  We now will have 185F water on-demand whenever we want, and we can increment that temp by 5 degrees.  The plumbing around the water heater was somewhat of a work of art… mixing valve for a hose station and sink, a split for a hot liquor tank, a hot utility split, and then the main mash split.

We also picked up a 4th 4bbl fermenter identical to the three we already had.  It was previously owned by Trout River, but being used up at Hill Farmstead.  The other three fermenters all got a tasting port, thermowell for a temp gauge, and a CIP port on top.  The new one received these fabrications as well.  In addition to the new fermenter, we also a small glycol system to chill the pills in each fermenter (a small hallow stainless disc that allows cold glycol to run through it, temperature controlling the fermenters from the inside).  We have a send and return for each fermenter, and leaving an additional space for another fermenter or for use with the heat exchanger.  The plumbing for the glycol was fairly simple and kind of fun to get installed.

Another big piece was the bathroom, walk-in, and bar area – we finally got the door switched for the bathroom, which allowed us to build the cold room that will store all of our filled kegs.  We fit the front of it up with a blackboard, and built a beautiful bar, which is now housing a two tower kegerator, giving us six taps ti fufill your every craft beer wish.

There are a few more odds and ends that need to happen before we open.  But we are just about fully operational at this point.  We’re really excited to have you all in soon.

Cheers!

Brewery Update

Greetings craft beer lovers.  Its been way way too long since our last update, so here’s a quick summary of where we are while we have a second to share.

About 99% of the fit up is complete.  A few troubleshooting issues with the brewhouse and we’re good.

The cold room and bar are just about finished, just need to plumb in the sink and dishwasher and add a few more taps to the kegerator.

We brewed our first batch on December 27th, a Belgian Patersbier, and is happily finishing out its fermentation.

Our first shipment of growlers and glasses arrived last week.

We will be brewing a lot in the next week, hoping to fill all of our tanks with hopes of opening our doors late January or the beginning of February.  We will keep you posted.

Thanks for your patience, let us know if you have any questions!

 

Construction Update

After a few months of waiting for permits, licenses, and loans… the fit up is in full swing.  WE had the floors cut, trench drain installed, lots of plumbing updates, some modifications on the bathroom, and the brewhouse modifications are underway as well.

First step – cut the floors.  We needed to do this before anything, and in order to know where to cut, we had to figure out all of the plumbing changes.  It took a long while before everything was about 80% of the way then I pulled the trigger to just start.  I ended up having to have them come back to take out another little notch for a floor sink, but this giant first step is done.

Second step – plumbing.  We needed to plumb the trench drain, and it turned into a rather large undertaking.  The sewage main needed redone, a vent needed installed… the landlord did not want it going through the roof because of some new insulation and new roofing… and we couldn’t vent it out the side because there’s a window there… so we had to wrap that fucker the whole way around the back to the bathroom vent.  Sucks, and I’m still waiting on how much it ended up costing me, but not much I can do about it.  Kind of like getting a root canal at the dentist.

Third step – Bathroom.  I can’t tell you how psyched I am about getting that bathroom door moved.  I even lucked out at Lowes.  I went in asking for a commercial grade door and the guy said “boy do I have a deal for you.”  Turns out a church had ordered 100 of these doors and couldn’t use any of them, so originally $130 got knocked down to $50.  Perfect.  Every little bit helps.  And the door fits perfectly as well.  The old door was removed and sheet rocked, and the new door is destined for an artist’s touch, giving a nod to one of my favorite breweries in the world – Cantillon.

Next steps – brewhouse and fermenter fit ups, cold room and bar build.

 

Huge step taken today. Yesterday we received notification that our Federal Brewer’s permit was approved. Today, both of our state licenses were approved. We are now able, legally, to make beer. Before we start, we will need the state and municipal certificates of occupancy. Then we’re in business. Stay tuned… we are very very close!

Building Permits Approved

Opened the mailbox today to find both Vermont and Winooski building permits, construction will begin shortly. First order of business is to cut the floors to add a floor drain. Plumbing will be done at the same time, electrical shortly after. While all of this is happening, the brewhouse will be getting fit up and ready to go, and we’ll be getting ready to build the walkin cooler and bar. After that, we will only need our Certificate of Occupancy from Vermont and Winooski, and still waiting on all of the Federal and state licenses.

The new kid on the block

New Kid on the Block

Opportunity knocked, and I’m taking that leap of faith – I’m starting a brewery. 4 bbls, belgian and american inspired, oak aging, wilds, sours, hoppy goodness, cider, sap beers, and much more. Taproom for tasters and growler fills. Only a few blocks from the circle in Winooski.  I feel extremely fortunate with how this has all played out, and am excited to see what the next year will bring.  Hope to see you soon, West Canal Street baby!  Winooski!