Brewery update

The brewery has really been coming together during the last month.  After 10 months of demolition, plumbing, drywall and dust (lots of dust) the place is really starting to feel like a cozy brewpub.  Here are some of the recent highlights:


Our kitchen is almost complete and looks beautiful.  It was designed to be small, efficient and functional.  I think we accomplished that.  We’ll release the menu soon on our website.


Our bar top turned out better than expected. Meaning I really didn’t know how amazing it could look. We lucked out on a slab of Western white pine that was blown down during a huge storm several years ago, which locals still refer to as “The Blow Down,” and as what one local official called a “Thirty-year storm.” It came from the Lakes Basin near Mammoth Lakes and was milled at Drake Wood Milling. We chose not to stain it because the color was already perfect. I’m sure the color of the wood will also compliment the color of whichever beer style you choose to order.


The brewhouse is almost fully operational. A week ago we successfully heated the brew kettle with steam from our boiler which was really exciting. Yes, I know it’s easy to boil water in your kitchen, but it’s a whole other thing to boil approximately 500 gallons using steam. We’re about two weeks away from brewing our first batch. Of all the recent developments, I’m most excited about our first brew, which will be a golden ale. Nothing crazy, just a simple beer to test out the system. photo4-stage How can I end a post without mentioning our stage? Good music compliments good food. We won’t have any TVs in our establishment, so you’ll be pleasantly forced to talk with one another, or if you’re lucky, you’ll be at the brewery on the same night as some musicians. Ask any local and they’ll agree there are few good places to watch a band in town. That won’t be a problem once we’re open. Stay tuned for more updates.


- Joe Lane

Toast the Environment this St. Patricks Day

Many people take this one day to dye their beer green…

Instead Mountain Rambler Brewery raises a toast to “green” breweries making excellent beers for us to enjoy all year!


How we’re making a difference for the environment.

Energy Use


 We’re replacing old light fixtures in our space with high efficiency lighting in the brewery.  Solar tubes will light the office and kitchen, and LED accent lighting will save energy in parts of the restaurant.

Local Food

Image from Flickr

The restaurant will feature local ingredients when possible helping local farmers and reducing the carbon footprint of your meals.  Also we will partner with local businesses to combine shipping making sure each truckload from Reno or Los Angeles comes to Bishop fully loaded.

Following Industry Best Practices

We will model our sustainability efforts inspired by larger breweries who set amazing examples like New Belgium’s sustainability efforts.

Click to see New Belgium's Environmental Metrics

Joe and the crew take frequent “dump runs” to recycle scrap metal and construction waste.  Usable hardware is advertised and given to local residents instead of relying on a single construction dumpster.

These efforts will reduce our energy bill, produce less emissions, and give you a greater pride in your local brewery.  Remember to support “green” beer!

If you have any ideas for making the brewery or bishop greener leave them in the comments!