Sorry for so much radio silence lately, but we have been so. busy. So busy in fact, that I’ll have to write another blog post later telling our tales of an auction dishwasher, picking up 2 pallets-worth of glassware from Bal’more and constructing our bar. But about this blog post…
We are working very hard on getting closer and closer to making beer. But that’s actually what brings me to my thought for today: why this? Why open a brewery?
I come from the corporate world. The corporate world of manufacturing – a world rife with union clashes, FDA regulation, and cost-cutting in the easy ways, not always the right ways. I won’t lie, it’s a big driver for pushing me into entrepreneurship. Although actually, it’s something I’ve been questing after my whole life. I was one of those children who was always trying to get the best deal (I reminisced at Staples today about school supply rebates I used to mail in) and looking for little things to make a dollar (i.e. keep me busy). But today, although I really appreciate getting to work under my own decisions, the consequences of making the wrong choice can be heart-wrenching. I have to try to think hard about living in the present and being grateful for how far we’ve come and that we have this opportunity at all so that I don’t get pulled into second-guessing and regretting every little detail. In the end, I usually tell people that I have known forever that I wanted to own a business. Combine that with my experience and education in manufacturing and a brewery actually makes a lot of sense. I’m certainly not going to go out and start my own pharmaceutical manufacturing plant or oil refinery. Maybe next year.
So the business-bug combined with my love of cooking, food, beverage, and all things culinary really made this venture feel right. The picture to the left that your mouth has been watering to is a beautiful tray of sausage kolaches made from scratch. I had no idea before I made these that kolaches are pretty much a Czech-Texan invention and don’t exist outside of TX (my homeland). Well, Virginia, if you’re lucky – I’ll bake for you.
Speaking of decisions that we might regret, one big decision came to fruition this week when our equipment finally arrived from out west. Now we’re stuck with it! In hopefully another week or so, we’ll start running water tests on it and get it cleaned and passivated – a process where an acid creates an inactive (passive) layer on the stainless steel to inhibit staining and rust. This week we’ve been ordering the rest of our equipment – shortly we will actually have a working brewery. Or so I dream all day and night.
Now for a pretty picture:
In other news, we procured a paint sprayer, so now we can prime and paint our chipped-gum-covered-auction chairs! They’ll be good as new. Also, if you stick gum to ANYTHING inside our tasting room, we will blacklist you.
It’s a good thing we have so many chairs to paint since the Tax and Trade Bureau is still working on approving our permit. They’ve had it since June. But we’re trying to stay patient. It should seriously be any day now. Like, any minute now. Like, please? Now?
Well, we should have more fun pictures coming in the future once we can get all our equipment into place and start playing with it. We’re a little behind schedule and have been pretty quiet this last month, but stay tuned – we’re still moving forward.
Bonnie: one of the brew crew, aka Mad Scientist