Read about the excitement at mountain rambler with construction and equipment updates. Click here!
The last month seemed to go by so fast as we push along construction on your new local brewery.
The monolithic space now has 4 exits with two new doors! No buildings were harmed in the following photo sequence. These are professionals.
Turning a wall into a door…. or… How to rob a brewery
1. First we cut the wall with giant circular saw. This ensures the proper shape and dimensions for the door.
2. The cinder block walls came down easily with a little nudging from sledgehammers.
3. We patched up the brewery doors. This will hold back the unruly mob craving our wonderful beer (they will need to use the front door.)
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Julie and Michael continue their ramble across the desert in search of great beers, and stumbled on a new watering hole. Hops On Birch is a new tap room that features 28 taps and was started by two college friends in Flagstaff.
We chatted with Tom (on the right) who had a warm smile, and an inviting tone. While really excited about the brewery he let us in on the latest trends he expects in the beer world. ”Session beers and Sours.” He even asked if we have heard of the Gose style (which was a favorite at Michael’s thanksgiving feast this year)
The bar features 28 taps and a uniquely dog friendly environment. Critters scuffle around your feet enjoying the place just as much as the humans. With our restaurant free running dogs will not be allowed, but it created a unique and inviting atmosphere to enjoy the company of well behaved companions.
The taps curve around the walk in cooler featuring a huge selection of mouthwatering brews.
Dragoon Brewery Tour
On a quick scouting mission Julie and Michael made some connections and sampled some quality beers at one of Tuscan’s hottest beer spots. In an unassuming location behind the delicious smells of Bubba-Que’s food truck the Dragoon brewery hosts a warm tasting room decorated with wood and steel with barrels lining the walls.
Tristan White’s business card says sales and marketing, but he described his job in the start-up company more broadly. He runs around doing putting out fires and attending to whatever the day brings. The brewery runs a large portion of their beer through distribution channels to local establishments, so he’s always busy. However he said sales in the tap room are far more profitable per pint. Dragoon plans to increase the size of the tap room, but not quite take the plunge of adding food in the near future. (The food cart outside did look delicious).
Mountain Rambler’s model is to maximize the in-house sales by having our own kitchen staff and restaurant. We plan to self distribute eventually, but at first you will find our great beers only in the Bishop pub.
He described the process of crushing the mexican cane sugar into our favorite brew the Biere del bac. Piloncillo sugar adds a rich earthy flavor to this rich Belgian Quadruppel. The delicious fruity notes were only matched by our sadness that we drove to the brewery and could only indulge in tasters of this 11% abv brew.
We enjoyed the Unihopper which features a single hop rotated monthly. This month was “Bravo” which had a delicious intricate flavor for a single hop addition. Mountain Rambler Brewery hopes to develop a similar approach where people can dive into and geek out on single ingredient variations including different yeast strains or hop varieties.
Saving bottles of different hops in the same beer will be a fun exercise for our volunteer Quality Assurance tasting panel. The committed few locals can join our brewers and employees to make sure our beer is of the highest quality and hone their tasting skills through knowledge and workshops put on by the brewery. To apply for the tasting team contact Michael@mountainramblerbrewery.com
Construction Update 4… After the incredible grease trap installation we move back inside to smooth out the floors.
After all the plumbing and inspections we hired Truhls concrete to fill in the floors.
First the team laid reinforcing steel in the existing cement to strengthen the future floors.
Next they carefully pumped in an even layer of cement to fill all of the forms. It feels like a lot of work, but we’re relieved to have plumbing for the restrooms, kitchen, and bar hidden safely underneath the new floors.
The guys massage gelatinous cement so that every nook is filled and the floor is smooth.
Final inspections and celebration of a job well done!
Next Steps: Pouring special sloping brewery floors, Installing equipment, Framing walls, Electrical installation, and Beer!
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