For the post about Carton Brewing's gose beer click here ...
Reminder, this blog page is being phased out with a upcoming website relaunch (see below).
Saturday, July 20, 2013
Friday, July 19, 2013
Within a few days, Beer-Stained Letter will relaunch as a fuller, easier-to-read website with better features.
For now, you can get a sneak peek here.
It's way overdue for a shift from a blog site, and this forthcoming change will accomplish that. This blog page will continue to exist, but will be labeled as an archive for Beer-Stained Letter:
Posted by Jeff Linkous at 1:01 AM
Wednesday, July 17, 2013
July looks to be a pivotal month for Bolero Snort Brewing.
The Bergen County beer company expects to have a second fermenter installed at its contracted brewer, High Point Brewing, within days, a move that will put a third Bolero Snort beer on the market.
The beer, There's No Rye-ing in Basebull (yes, it's a take on Tom Hanks' line in 'A League of Their Own') will be a 4.2% ABV quaffable pilsner-like rye beer, available in bottle and draft and available in late summer.
Bolero Snort co-owner Andrew Maiorana expects the forthcoming brew to play to a wider audience of beer drinkers, enticing to, say, Bud Light buyers, but still tasty enough to satisfy craft beer fans.
"This is going to be our take on a lighter lager, but still flavorful, and it's going to be a rye beer," Andrew says. "We were always hoping we would be able to put the rye beer out during the summertime, and it just so happens that it's working itself out, because we're going to get this second fermenter."
The second 30-barrel tank is due to arrive for installation at High Point by next Monday, if not before. The rye beer will likely be the brew that christens that fermenter.
"We hope to be selling it late August. We have the approval on name, we have the approval on the label, the keg collars ... everything is good to go," Andrew says. "We just have to get the fermenter."
Andrew and co-owner Bob Olson launched Bolero Snort, based in Ridgefield Park, around the beginning of 2013, striking a contract-brewing agreement with High Point (known for the Ramstein brand) and putting a 30-barrel fermenter in the Butler (Morris County) brewery. That tank enabled Bolero to enter the Garden State's craft beer market in March, first with draft amber and dark largers, Ragin' Bull and Blackhorn.
Bolero's draft business was followed soon afterward with bottled versions of the two brews. But the company was still left with only a pair of brews in the market, while Andrew and Bob's advance marketing efforts in 2011 and 2012 gave beer drinkers in North Jersey (Bolero's primary distribution area) reason to expect a wider footprint from Bolero. (You'll notice by the printing on their case boxes that a porter is part of their plans.)
The answer to that constraint has been to dress up those two launch beers, like the maple-pecan version of Ragin' Bull that Bolero offered for a cask festival at Uno Chicago Grill and Brewery in Metuchen late last month. Such treatments, in effect, have been a way for Bolero to have different brews in the market and hold beer drinkers' interest, despite the capacity limits of a single fermenter.
"Right now, we can't produce a third with the single fermenter. One of the two (labels) would suffer," Andrew says. "There are accounts that take just Ragin' Bull; there are accounts that just take Blackhorn, and you'd be surprise by how many accounts take just Blackhorn – a lot, actually."
Thus, the new tank is the source of plenty of anticipation for Bolero Snort, a crucial step toward growing the brand and distribution.
"We're pumped. We're really excited," Andrew says, during a stop at High Point last Saturday to drop off case boxes and some empty sixtels. "This third beer is going to put us into another level, and increase our recognition in the state. With that, we'll also increase our distribution throughout the state. We're going to spread a little more south, a little bit more west. We're going to try to keep working the boundaries.
"We've been opening up accounts here and there, a bit more out of our immediate distribution area," Andrew says. "We get requests from people, even as far as Cape May, who say they have liquor stores, or ask 'Where can I find your beer?' Unfortunately, we can't accommodate those people right now."
Monday, July 15, 2013
Sunday, July 14, 2013
|Tokens on tasting room bar|
That happened on Monday (July 8th); Rinn Duin's application to the state for a brewing license is still pending.
Founder Chip Town says once the ongoing brewery buildout wraps up, he hopes state regulators will be able to inspect the brewery and issue a license quickly.
"I'm expecting by end of August, beginning of September we'll be out on taps," Chip says. "We're that close now. It's a matter of finishing this (buildout) in the next couple of weeks and getting the testing done. Once that's done, a couple of weeks to make the beer, keg it and get it out the door."
|Rinn Duin founder Chip Town in the|
Toms River brewery's tasting room
"Everything is approximately where it should be. Now what we've got to do is tweak the exact position because the piping is all premade," Chip says. "The technicians are here. One is doing the piping, the other one is doing the electrical installation, all the control panels, all the motors. It's probably going to be 15 to 20 days to do the complete installation.
"Once we've got all the piping and the wiring done, I can call for a (certificate of occupancy), and then the ABC will come in and do their inspection."
|Brewhouse, assembly required|
Rinn Duin's six-tap, 500-square-foot tasting room was finished during the springtime and is stocked with glassware (shaker pint glasses and growlers). Beer drinkers can expect plenty of brews exclusive to the tasting room.
"Those taps are going to have a lot of different beers in them that you aren't going to see in the bars right away," Chip says.