Victory Beer Blog

Life in a growing American brewery

Craft Beer Then and Now

Monday, May 14, 2012 at 10:26am

By Bill Covaleski

With the start of American Craft Beer Week kicking off yesterday, I’ve been reflecting on the craft beer movement. In late April, during a beer dinner at the Flying Saucer Draft Emporium in Fort Worth, Texas, a Friend Of Victory mused on the first beer she enjoyed there. Sixteen years ago she gleefully hoisted a Red Stripe draft. Wow, hard to find a Red Stripe among the multitudes of taps at Flying Saucer these days. Time and taste have passed that brand by, as truly flavorful brews have proliferated from American breweries.

Bill talks beer at Flying Saucer

The Red Stripe comment got me thinking about my first taste of “microbrew,” as they were called in those days. It was a Henry Weinhard’s in California in 1984. I guess this “ancient” experience qualifies me as much as anyone to write about the craft beer movement in America.

As eye-opening as that Oregon-brewed lager was, it was Sierra Nevada Pale Ale, Grant’s Imperial Stout and Timberline Ale (which has since been forgotten in the haze of time and tippling) — all of which I first sampled at Santa Monica’s legendary Father’s Office in 1988 — that sealed the deal for me. Craft beer pummeled the imports that made up a fair portion of my liquid carb intake then, and I never looked back. Until now.

But what is there to look back at? Pioneering souls like Ken Grossman of Sierra Nevada are still playing large roles in the current act of American beer, building new breweries with a bullish bet on craft beer’s future that encourages Ron and me to do the same. Ken, sorry we borrowed your whole flower hop concept. It’s working for both of us, huh?

As I was discovering craft beer in the late 80s, there was a sort-of rebel spirit of defiance that came with the decade. The rebels known as homebrewers were the first to ditch industrial-made beers. Just as Ron and I did, these deviants became professional brewers, and a movement formed. Macrobrewers retaliated. They sought to relegate and limit our movement to the Teva-clad beer journal scribblers that many of us were. They pointed to our dorky love of dark, bitter beers and proclaimed us to be patently uncool. Remember the Keystone Light “bitter beer face” commercial?

But with your help, we made it. We normalized the aberrant behavior of sipping flavorful brews. We have become the force that industrial brewers feared. What began as a gathering of geeks has turned into an honest-to-God-revolution of flavor.

I won’t proclaim craft beer to be “mainstream,” but you can smell it coming. “Mainstream,” in my book, is not simply synonymous with insipid. The term recognizes a collective acceptance, understanding and maybe even appreciation of a once unfamiliar concept. Try this if you think I’m wrong. Ask your grandmother what a “microbrew” is. I’ll bet she knows the answer.

So, to those of us who can remember the days when Red Stripe could be found on draft, American Craft Beer Week is our chance to shine. Wear your cargo shorts and brewery-logo fleece vest proudly. It is safe. The big beer bullies are cowering in their boardrooms now, trying to make sense of this terrible, new reality that they’ve been subjected to. And you starry-eyed craft beer newbies? Thank you so much for joining us. You are cooler than we are, for sure. If you buy us a beer at the bar this week, we’ll tell you inspiring tales of our radical resistance in the dark, dangerous days of the movement. Real stuff, not just those inflamed Facebook postings you call expression. Drink up, to annoy the withering oppressors.

If you’re located near our home in Downingtown, come celebrate American Craft Beer Week with us on Monday, May 14 as we tap a vintage keg of Storm King Stout and pair it with some incredible dishes. No matter where you live, you can celebrate American Craft Beer Week with us or with any of the hundreds of events taking place. Find one here.

For a little more craft brewed inspiration, check out this video that Stone Brewing Company produced a few years ago. Cheers!

Terroir of Innovation

Wednesday, February 1, 2012 at 12:03pm

The term Terroir comes from the French word terre, meaning “land.” The brewery here in Downingtown, has become a land of creativity and experimentation as we create the beers you know and love. In fact, you might consider the brewery to be a “Terroir” of Innovation.

Why are we providing you with a vocabulary lesson today? Well, the term has been floating around our offices for a few months now as we crafted a some distinctive batches of beers and planned a rare event: Terroir des Tettnangs. This concept featured variations of our Braumeister Pils recipe, brewed with the Tettnang hop variety, all grown in the German district of Tettnang. The only variable between each of the 5 Braumesiter Pils brewed in this experiment was the specific field in which the hops were grown. Terroir des Tettnangs: the geography of Tettnang.

Brewmaster, Ron Barchet, travels to Germany every year for the hop harvest. There, working with family farmers, he selects the very best whole flower hops for our beers. This year, during his trip to Tettnang, he noticed some variation in the aroma hops from field to field. He wanted to see what impact that slight variation would have on a recipe. So he created an experiment. That experiment came to fruition in the Terroir des Tettnangs.

If you were lucky enough to join us last night for our sold-out event and tasting, you got a chance to discover the differences first-hand and meet the German farmers who grew the flavorful hops. But for those of you who couldn’t make your way here on a random Tuesday night, never fear – our Terroir of Innovation will continue!

We’ve been experimenting with recipes and ingredients for years. In fact, our Braumeister series has been an on-going experiment since 2001, where we source rare hops like French Strissel Spalt, to impact our luscious pilsner recipe. Right now, we have a Braumeister Pils version in the tanks that was brewed with a hop that, until just a few months ago, was considered extinct – Rottenburger

Today, we have five varieties of our Tettnang Braumeister Pils available here in the brewpub. And in the coming months you’ll be able to sample the Rottenburger version. The great news is that this innovative brewing concept is not solely available to our Downingtown neighbors. You can find the latest Braumeister Pils near you using our beerfinder.

As we approach our 16th birthday, creativity in brewing still gets us going. Playing around with hops in the Braumeister Pils series is just one way that we get to experiment and create unique products.

Stay tuned for a similar project involving a double IPA recipe and different hop varieties.

- K.N.

 

Harvest Fun with Fresh Hops

Friday, September 2, 2011 at 1:31pm

Last week a truck arrived at Victory Brewing Company packed full of delicious fresh hops. This delivery was special, because unlike our normal whole-flower hops, which are dried, these were fresh, only a few hours off the vines at Pederson Farm in Seneca Castle, New York. The flowers were plump and a vivid green. (Seeing these beauties made me wish I could go back to my wedding day and opt for a hop bouquet instead of hydrangeas.)

While I admired the exquisite flowers, the delicious aroma took over my senses. I’ve come to recognize the smell of hops for its intriguing, bitter quality. But, this fresh-hop aroma was another delectable scent. The sharp bite was replaced by a slight syrupy freshness.

Both hoppy fragrances make me equally thirsty, but the fresh scent made my mouth water with anticipation to sample the wet-hopped beers. After all, it’s a once-a-year flavor opportunity.

Check out how plump the fresh hop (back right) is in comparison to the dried hop (front left).

Brewing with freshly harvested hops is only possible during hop harvest, which happens just once per year. And the flavor-profile is one that can’t be compared to any other Victory beer. By using whole-flower hops in all of our beers, we are proud to offer a range of unique and flavorful brews. However, this time of year we get to break our own mold as the fresh hops have even more essential oils in tact. The result is a flavor that can’t be described. Only enjoyed.

In order to take advantage of the hops and the oils within, Victory brewers worked through the night and into the following day to brew our extra-special Harvest Ale and Harvest Pils. It’s a stressful process and a tricky science, but the end result is worth the demanding brew schedule.

The following video tells the story of Harvest Ale and Harvest Pils and gives you a glimpse of the sweltering wet-hopping process.

Both Harvest Ale and Harvest Pils are draft-only brands. To get a taste of these fresh-hopped brews, visit the Victory Brewpub. Harvest Ale will be available at the end of September and Harvest Pils will be ready for consumption the first week in October. Cheers!

- K.N.

You Ask, We Answer (Part 2)

Monday, July 25, 2011 at 5:06pm

After last month’s question and answer blog post, you all seemed inspired to send in more questions than ever. It was great to hear from so many Victory beer drinkers and brewpub visitors. We did our best to compile and answer as many of your questions as possible. Keep reading to see if your inquiring mind can be put to rest.

Keep those questions coming! Send them to brewmaster@victorybeer.com and we will address them in an upcoming blog. If we missed your question this time around, feel free to submit it again. We will do our best to address every query.

Q: Will Dark Intrigue be coming back this year?

A: Yes! In fact, Storm King Stout has already been poured into the bourbon barrels and begun the barrel-aging process. We were thrilled by the popularity of this brew last year, so this year we’re more than doubling our batch. You can get yours at in the retail store at the brewpub on “Dark Wednesday,” the day before Thanksgiving. Fun fact: Last year, we sold 80 cases in just 43 minutes!

Q: Does it truly matter what glass I use (assuming I’m not talking about a coffee mug or sippy cup)? How do I know which kind of glass to use for different styles of beer?

A: We firmly believe that the glassware you use when enjoying beer does make a difference. The experience can be entirely different based on the shape and size of your glass. The shape of the glass directly impacts the amount of aroma you can capture, the color you see and the size of the gulp you can take. Using the coordinating glassware for a specific beer style will allow you to enjoy the full experience as the brewmaster intended. For a good reference to match your beer style and glass, check out this guide from Beeradvocate.

Q: Have you considered canning your flagships?

A: Per CEO and Brewmaster, Ron Barchet: “We already package in cans: 5.16 and 15.5 gallon returnables.” Joking aside, it is something we have considered and it is a possibility down the road. However, at this time, we do not have the space in our tight facility to add another packaging line.

Q: I love all your brews! The 1st one that I tried was V-12. Will this ever be available in 6 Packs?

A: We are glad to hear you enjoyed it! V-12 is a special beer that deserves the regal, 750 ml corked package in which it currently lives. We bottle condition V-12 within the large bottle, which adds to its complexity over the long term. It is also important to note V-12 has a pricey production cost, which makes it hard to price competitively for a 6-pack market.

Q: I was wondering if you could give a status update on WildDevil?  It is hands-down my favorite beer.  Is there any chance of seeing it again?

While we can’t give you exact release dates for the next batch of WildDevil, we can tell you that it will make an appearance again some day. We consider WildDevil to be so wild that we never know when it’s going to be peeking its head back out. There is no specific date for release, but Bill and Ron have heard your request (and the request of others) for the return of WildDevil and it will likely be brewed again sooner than later. Rest assured; WildDevil will live again.

Q: I was wondering, what are Bill and Ron’s favorite mash-ups of their own beers?

Ron occasionally likes to combine Victory Lager with Bockbier, or he enjoys Festbier with a splash of Prima on top. For some of Bill’s favorites, check out this video.

Q: Would you consider doing a year-round Dunkel similar to say a hofbrau or ayinger? You seem to tackle the German style well and there are so few good American dunkels.

Thank you for the compliment. We enjoy our Dunkles here in the winter, when we do a single, draft-only batch. Sadly, our love of the style hasn’t translated to the masses. We bottled it for several years in the late nineties and early 2000s, but the sales couldn’t sustain the brand. With the ever-evolving tastes of craft beer consumers, we are hopeful that the demand and appreciation of the style will grow and someday allow for us to package it again. For now, look for it in our brewpub every winter.

- K.N.

You Ask, We Answer

Tuesday, June 28, 2011 at 12:32pm

We get so much feedback and so many ideas by listening to our consumers and fans. You all make recommendations, provide constructive criticism and even give us some much-appreciated praise. In the interest of reciprocating, we plan to share our thought process with you.

Beginning with this post, we will compile and answer your questions about our brewery, beers, business decisions and more on a monthly basis. Send your burning questions to brewmaster@victorybeer.com and we will address them in an upcoming blog.

Without further ado, you asked and we answered…

Q: Where can I find your beers?

A: Please use our nifty Beerfinder page to search for our beers in your area. If you have any trouble locating us in your region, wholesaler information is also available on the web here.

Q: How many calories are in a 12 oz. bottle of HopDevil?

A: Some of our beers are more calorie-friendly than others. Here are the calorie counts per 12 ounces of our most popular brands:
Golden Monkey: 270 calories
Headwaters: 160 calories
HopDevil Ale: 215 calories
Prima Pils: 165 calories
Storm King Stout: 290 calories
Summer Love: 160 calories
Sunrise Weiss: 175 calories
Victory Lager: 145 calories

Q: Have you ever considered making a gluten-free beer?

A: We have yet to taste one we liked, but we have not given up on the idea. We are always searching for ways to create a gluten-free beer worthy of the Victory name.

Q: I have been a big fan of Victory almost since the day you began marketing your wonderful beers. I lived in Germany for four years, and I have a built-in preference for your brews. In particular, I adore the Saints (St. Victorious and St. Boisterous). In fact, the main purpose of sending this email is to plead for St. Boisterous to become a year-round offering. I must say I consider St. Boisterous to be the absolute best beer available in the USA! I would appreciate anything you could do to make this happen!
~ Dave

A: Thank you for praising the saints (couldn’t resist). Victory seasonals do sometimes make the leap to being a year-round product. In fact, Hop Wallop and Storm King Stout both started as fall seasonals. In both cases, we noticed that our wholesalers continued to order them even after the last batch had been brewed and sold. And in those cases, there is no reason not to have a strong hoppy beer year round. Unfortunately for our friendly bock lovers, the popularity of St. Boisterous has not warranted going year round. Also, because the beer style is a Maibock, the reference to May almost ensures it staying a spring seasonal.

Q: I’m a home brewer and smoked beer lover. I smoke my own malt. I’m very interested in smoking wheat malt. Can you share any advice, tips or recipes for a homebrewed smoked wheat beer?
~Adam

A: We actually do not smoke our own malt, so we cannot offer you much information regarding its crafting. We purchase our smoked malt from a maltster in Bamberg, Germany called Weyermann. They smoke the finished malt using beechwood.

Note: We receive many questions about our beer recipes. At Victory, we thoroughly believe that great beer is inspirational and classic beers inspired our own homebrews over 20 years ago. This said, we do believe that the creative scientific mind should remain free of tutorials (from us at least) to create the beer they envision. Clone books are great training and some authors have reverse engineered quite well, which we certainly applaud, but have decided to leave it in their inspired hands.

- K.N.

Difficult Decision

Wednesday, June 22, 2011 at 1:03pm

By Bill Covaleski

I have Etta James singing I’d Rather Go Blind playing in my head as I write this. Her take on the song is languid, soulful and resolute. More a statement than a lament. It’s perfectly aligned with the sobering news I have to deliver to you, so if you have it on your playlist, cue it up now.

Barely two weeks ago I was enjoying a great Philly Beer Week break by lunching with a friend at Garces Trading Company. While the two of us savored an outstanding appetizer — thin sliced asparagus and goat ricotta drenched in a porcini vinaigrette — I somewhat morbidly mused out loud: “If you had to make the terrible choice of losing your vision or your sense of taste, which would it be?” Simultaneously and immediately, both of us pronounced, “vision.”

As disturbing as this self-imposed dilemma may sound on the surface, the response and reasoning that come from considering it lead to a greater understanding of one’s priorities. For both of us, the sensual appeal of flavor trumped the impact that the visual world impresses on our brains. To never savor the bracing bite of a Tettnang-hopped pilsner or the cool harmony of malt and hops in a cask-conditioned beer ever again? I simply could not survive that reality. Hopefully, I’ll never have to make that call.

Unfortunately, there was a challenging call that did have to be made at Victory Brewing Company. Those of you who have been fortunate enough to have peeked behind the artisanal/industrial curtain by touring our brewing operations over the last 15 years, consider yourself lucky. You have a memory that no one else can now achieve. As of July 4, we are choosing taste over vision. The world will go “blind” to our brewery operations as tours will no longer be available.

Similar to the great dilemma discussion I had over lunch, we evaluated our priorities and needs in order to make this decision. The reality we now face, as brewing and cellar operations become a 7 day a week labor due to swelling orders, is that we cannot safely conduct both tours and business in tight spaces. In essence, you, as a consumer, made the dire decision for us. Your thirst for flavorful Victory beers has stolen your vision of their creation. We are truly sorry to present this news to you. At this time, there is no other option, despite the hand-wringing and postulating that took place during the many meetings we spent discussing this predicament.

So, let Etta soothe your soul and this time modify the lyrics you sing to “… I would rather go blind, boy, than to have you not make beer, for me…”

Please Note: While visiting the brewery for a first-hand tour will no longer be an option, you will still get a glimpse of our behind-the-scenes action through blog posts, videos, and photos.

Best of Philly Beer Week

Tuesday, June 14, 2011 at 2:24pm

By Bill Covaleski

From June 3 through June 12 Philly played host and witness to an incredible 500 beer events, 94 of which involved Victory Brewing Company. From a brewer’s perspective, you can’t help but anticipate this phenomenon known as Philly Beer Week with both elation and dread. Elation is the easy one to explain, because having a 10 day beer love-fest come to town is so very rewarding as you get to catch up with old friends in the industry while watching new converts come to love craft beer. The dread comes from knowing you’ll have ten days of commitments, robbing you of sleep and precious family contact with such a dramatic cumulative effect, that you can’t help but end up exhausted. Thank God for JB Coffee…

Best Philly Beer Week Revelation:

William Reed and the good folks of Johnny Brenda’s have started roasting their own coffee and man is it delicious. The morning after our Grilling With Victory event there at Johnny Brenda’s, a bag of fresh JB Coffee beans meant rich, roasty revival to us here at Victory the next morning. This was no passing passion of instant gratification based on momentary need. Hailing from a Costa Rican co-op that has been producing since 1959, theses beans are thoroughly roasted for a full, deep flavor that allows hints of berry to shine through. Do yourself a favor and try some.

Best Philly Beer Week Beer:

Brotherly Suds BS2, baby! Call me a Homer but this blend of local talent (Nodding Head, Stoudts, Troegs, Victory and Yards) gives me amplified hope for the future with its unique spin on lager brewing. With a malt bill formulated by myself and John Trogner (Troegs) and an assertive hopping created by Gordon Grubb (Nodding Head) and Tom Kehoe (Yards), this glorious alchemy was orchestrated by Brett Kinzer (Stoudts) who applied the Schmidt’s yeast and carefully controlled fermentation. The results are a golden lager that seduces your nose with floral American hops that never let up long past the sip. So happy to work with these Brothers!

Best Philly Beer Week Event:

And it wasn’t the beer… Our The Chef, The Brewer & The Farmer dinner at Fork Restaurant demonstrated so much creativity, skill and passion on the part of Chef Terence Feury and Green Meadow-man Ian Brendle that nothing else could top it. From Chef’s wide ranging menu that flowed seamlessly from red lentil soup to Capon Boudin Blanc, to Ian’s real-life stories of 28 years of sustaining crazy botanicals like Kaffir lime trees and cardamom plants in his Lancaster County greenhouses with waste fryer oil for heating fuel, the delicious results were enthusiastically enjoyed by 92 guests.

What began as an odd notion this past February evolved into a delectable evening as Chef Terence took creative license and infused four Victory beers with Green Meadow goods to bring the already delicious beers in closer harmony with the dishes he envisioned. The results were glorious. Victory Lager received fresh cardamom leaves to connect with a Red Lentil Shrimp soup that also featured lemongrass and ginger. Victory Festbier took on new dimensions next to the Capon Boudin Blanc with pepperonata and Peruvian yellow chili pepper aioli with its addition of fresh, sweet marjoram. Seared Pocono Trout was enlivened with curried remoulade and pickled serrano peppers and floral Headwaters Pale Ale infused with Kaffir lime leaves. Finally, the densely delicious, locally produced Fat Cat Cheese was lifted by the effervescent Golden Monkey that received a dash of harmonious Vietnamese coriander.

None of these delicious combinations came off as heavy-handed or contrived, due in part to the initial test session that Chef, Ian and myself conducted here in the Victory kitchen in March. But ultimately, the success was due to the intense vision Chef has for flavor combinations and the absolute willingness of Chef, Brewer and Farmer to collaborate openly and sincerely. Just ask anyone fortunate enough to have attended.

Best Philly Beer Week Vision Of The Future:

Philly Beer Week keeps evolving due to the creativity that exists among Philly’s passionate beer professionals, who embrace the opportunity to entertain a supportive local audience. But let’s pause and ponder that audience for a second. How does it keep on growing? The answer is youth. Nowhere was the vitality of craft beer and bright hope for its future more boldly displayed during Philly Beer Week than City Tap House on Thursday night, when 35 Victory drafts were pouring for a packed house. The average age of the crowd was probably 26, and those beer fans drained two kegs of Summer Love and one of Golden Monkey before the old guys like me headed home. Awesome performance, all.

Funniest Philly Beer Week Chuckle:

As previously stated, creativity keeps Philly Beer Week ‘young’ and exciting, year after year. Never short on humor, our pal Scoats of Hop Angel Brauhaus and Grey Lodge Public House fame pulled off a “The Sound Of Lagers” karaoke event, replete with members of the featured brewery, Stoudts, family pasted into The Sound Of Music movie poster as the “Von Stoudt Family Singers.” Check it out. I was able to share a few beers with Ed and Carol Stoudt, who were dutifully carrying their bags with lederhosen for Ed and dirndl for Carol at Percy Street BBQ last Tuesday and they were very much looking forward to the event. You gotta laugh, or might just cry, in this business.

Most Impressive Philly Beer Week Accomplishment:

The venerable Four Seasons Hotel has been enthusiastically participating in Philly Beer Week for some 4 years now, executing some of the highest quality beer dinners of each year. This year they made the bold move to ‘take it outside,’ bringing Chef Rafael Gonzalez to the grill to create mouth-watering treats like Lancaster Honey-Glazed Organic Chicken Wings and the soon-to-be-famous Philly Beef Slider which featured a slice of Taylor Pork Roll and grilled onions atop a cheeseburger slider, all within the shady sanctuary of the spacious outdoor courtyard. But wait, there’s more. More, as in delicious beer thanks to the planning and coordination of the Greater Philadelphia Tourism and Marketing Corporation, who lent their ‘With Love’ moniker to the beer garden and lined up great local breweries, starting things off with us at Victory. Officially, our June 6 event at the With Love Beer Garden was the debut of Summer Love Ale for 2011. As this brand sets out to prove, there are many reasons to love Philly in the summertime, and Four Seasons’ beer garden proved that point with style and energy.

Best Aesthetic Improvement For Philly Beer Week:

I noted that a Victory neon had replaced the PBC one at The Khyber Pass Pub, a long, long-standing supporter and promoter of craft beers. I’m not sure if it was the colors, but it just seemed to play better with the others there.

Girls Just Wanna Have Suds

Monday, May 2, 2011 at 12:04pm
Whitney Thompson

The idea for Project Venus started (as most good ideas do) over a beer one night.

After a day of judging at the Great American Beer Festival, Victory’s own Quality Assurance Manager and former brewer Whitney Thompson and Megan Parisi of Cambridge Brewing Co. sat back and relaxed with a couple beers. Their conversation turned to what it was like to be a woman working in an industry where most brewers are men. The two decided it would be fun if they brewed a beer together – just women– and Project Venus was born.

They parted ways that night, but the idea continued to develop over e-mail. They brought in Laura Ulrich of Stone Brewing Company, and the three brainstormed flavors, styles and recipes. Then on a snowy day in January, the ladies gathered at Cambridge Brewing Co. in Massachusetts and brewed.

It wasn’t until after the trio brewed their Belgian Dubbel with oranges and saffron that they realized their beer was historic. It was the first collaboration beer in the country brewed solely by women. Liquid girl power.

Only one keg of that beer made it out of Massachusetts and into Pennsylvania. We will be tapping it right here at the Victory Brewpub on Monday, May 16 at 6 p.m. during our first ever Girls Just Want to Have Suds ladies’ night.

During the course of the evening you’ll get to hear Whitney talk about her brewing experiences, enjoy four different food and beer pairings and get a taste of Project Venus.

Tickets to Girls Just Want to Have Suds are $35, and can be purchased online or at the door.

- K.H.

Fifteen Years Of Character(s)

Monday, February 21, 2011 at 9:27pm

Flame-throwing grills, ex-brewers claiming the glory, a dismissive landlord and ‘touchy’ pals who can barely control themselves… who knew that Victory could survive such a tumultuous first fifteen years!? But outside of the glorious chaos that typifies new businesses of all types, there is a groundswell of love and respect voiced by the ‘Characters’ that have lent their voice to telling the story of Victory’s first fifteen years of operation.

See and hear it here, in Fifteen Years Of Character(s), the video we commissioned to celebrate our recent anniversary on February 15.

Recognizing that we simply make beer, and that it is your patrons and supporters who make a business a success, we chose to let a few of those other folks shed light on some of the untold stories of Victory.

Enjoy!

Bill & Ron, the Brewmasters of Victory



Beer Inspired Baking

Friday, February 4, 2011 at 7:40pm

Blueprints are common at Victory…but for a cake!

Chef Lynn Tilyou of Victory Brewing Company suffers from insomnia. This paired with her past career helping her mother as a cake decorator, and our 15 year anniversary on the horizon, has given the midnight creative spark, that led to this bold undertaking. The 15th Anniversary cake is a live motion replica of the brewing process, and will include many of the steps, from brewing to pouring beer into a pitcher. Don’t miss this sweet concoction and creative madness that abounds here in our brewery restaurant on February 15th when we’ll celebrate ’15 Years of Character’. We’ll kick things off at 5pm with the first pour of our new brand Headwaters Pale Ale. Click here for event details and to read more about the anniversary celebration.

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