Once we've got some finished beer that's suitable to put in your mouths (which should be about three weeks after we first fire up them kettles), our first priority will be making the taproom available to the public. Since it's pretty unlikely that we'll be able to serve pints by that point,* we'll be doing what's known as a "soft opening." For those of you fortunate/smart enough to have avoided the Hospitality Industry, that means that there'll be reduced fanfare when we first open (and we'll only have a couple beers at the very start) and then later on we'll throw a big ol' Grand Opening party with the brass band and the rented donkeys and all the other stuff you'd expect from that sort of thing. The big ol' bar we're installing might seem a bit... superfluous at first since we'll only be doing tastes and growler fills, but we'll put it to good use soon enough!
And unless we can sell all the beer we make through our taproom (which would be nice, but may not be "physically possible" given the hours we'll be keeping, especially at first), we'll be doing limited distribution** to some of the finer establishments in the area (which ones, you ask? You'll find out as soon as we do). It'll be draft-only to start with, but we'll be filling some bottles as soon as our bottling line, um, exists. But if you're interested in carrying our beers - in any format - please drop us a line and we'll keep you posted (and thanks to the bottle shop workers who have already gotten in touch with us! You certainly are an enthusiastic bunch)!
Lastly, I'd like to answer one of the top-ten most common questions that we get: "what will you be brewing first?" (at least three of the other top ten questions are mild rephrasings of "when will you open?" Often all asked by the same person. Sequentially). Well, I have no dang idea! It would be nice to start off with Wasted Life or one of our other mainstays, but we've never brewed on this equipment before and it'll take some getting used to*** (rumor has it the Double IPA was invented by somebody brewing on new equipment - he threw in a crapload of hops to cover any possible mistakes in the rest of the brewing process). So we'll see! Though hopefully we won't be too surprised by what comes out of our fermentors on that fateful day.
**I say "limited" because our primary mode of transportation at the moment is a two-door Volkswagen. You can't fit very many kegs in those (believe me, we've tried).
***There are other practical considerations too, but they're not that interesting and I've already rambled for like ten pages here anyway.