CellarMonk - Revere Beer :: Home
- Written by TheCellarMonk
Just in time for their 3rd Anniversary and with Veterans Day having just passed, we bring you the latest brewer courageous enough to sit in the Comfy Computer Chair of Fame. Swatting away our grueling questions as if they were just practice targets, CellarMonk is proud to present to you Navy veteran and head brewer for Railhouse Brewing, Mr. Brian Evitts. SALUTE.
Name(s): Brian Evitts
Brewery Name: Railhouse Brewery
How long have you beer head brewer/brewmaster there?
Three years, since Railhouse’s inception. Our third anniversary is December 1.
Any type of formal training in brewing science or art? If not, how did you learn the craft?
I learned by home brewing for 15 years--10 years all grain. I also had 8 years working in a chemistry background in the US Navy. Before opening the brewery, I knew I needed some commercial training, so I took a course with the World Brewing Academy, Siebel Institute of Technology.
If you will, a brief history of your brewing experience (where have you brewed)?
Railhouse Brewery is my first commercial brewery experience. I had brewed for 15+ years as a home brewer and studied extensively on my own (home and commercial brewing text books, online courses, blogs).
How large is the brewery (# of barrels annually)?
Last year's production was just under 1,400 barrels. We expect that to double next year. We’ve purchased an additional conditioning tank to allow us to increase capacity.
Is it automated or is there a lot of exercise involved in your brewery's operation?
Very manual, almost no automation. We still stir in the mash manually! Only automation is our solenoids to keep temps stable. We recently purchased a new bottling machine and labeler, though it will be a couple more weeks until we have them up and running.
Have you ever had a bad batch? If so, how long did it take you to figure out what caused it?
Yes, we had three bad batches in the first year. It was due to us using open fermentation tanks, and we did not have enough of a positive pressure environment so we had some sour beer straight from the fermenter. Took us about three weeks to fix the issue.
- Written by TheCellarMonk
After a long haitus, we are back with a new homebrewer interview. Hailing from Durham (NC and not England) we welcome a homebrewer that is pretty new to the hobby. Nonetheless, he seems to have taken it to heart and is enjoying the fruits of his labors. Welcome to the Comfy Computer Chair of Fame, Mr. Bryan Roth.
Name: Bryan Roth Twitter Handle:@BryanDRoth
Day Job: Writer, photographer and videographer for Duke University in Durham, NC
When did you start homebrewing?
November 2011. I bought a starter kit from Northern Homebrewer and a recipe for a extract/steep cherry-chocolate stout. Oddly enough, my brother was planning to get into homebrewing at the same time, unbeknownst to me. We both starting brewing that fall.
What got you into homebrewing? A person? An unfulfilled interest? Sheer boredom?
A little bit of each, I imagine. It wasn’t until 2007 when I started trying to really enjoy craft beer and it took me a couple of years to get to the point where I wanted to know more about what went into making such a delicious drink. I made a friend in Durham who also happened to be a homebrewer, so I joined him for all-grain brew days and got hooked. I bought my starter kit and was on my way.
Do you belong to a homebrew club? What is it?
I will VERY rarely attend a meeting of the Triangle Unabashed homeBrewers club, or TRUB. It’s a group that meets once a month in Durham.
Where do you brew? Inside/outside?
My wife can’t stand the smell of boiling wort – we all have our flaws, don’t we? – so I was sent outside. I’m lucky that my home has a small concrete patio slab, where I set up a turkey fryer and my six-gallon brew pot. I always brew early in the morning on weekends so I can clean up and have the rest of the day ahead of me.
Where do you ferment? Have you had to do anything creative to facilitate this?
I have portions of two closets in my home for beer storage. I ferment in carboys in a downstairs closet where temperature ranges are consistent and bottle condition in an upstairs closet.
- Written by TheCellarMonk
For Immediate Release 4 May 2013
Moylan’s Brewery, Norwegian Brewery Nøgne Ø, and Australian Brewery Hargreaves Hill
Collaboration Ale Hits the Taps
New Beer Release: Our Dark Secret Double Black IPA
Novato, Ca--Moylan’s Brewery announces the release of an American version of brewery Nøgne Ø’ and Australian brewery Hargreaves Hill. American Brewmaster Denise Jones, Nordic Brewmaster Kjetil Jikiun, Aussie Brewmaster Simon Walkhurst and Moylan’s Proprietor Brendan Moylan brought their skills together stateside for the creation and release of Our Dark Secret Double Black IPA. Richly crafted and assertively hopped, this is a Black IPA like no other.
The international spirit shared by these three breweries starts with specially selected barley malts such as the Cara Pilsen, Weyerman Munich and Black malt, but finishes with the finest hops from downunder. The star of the show is a new crop of “Victoria Secret” hop flowers from Australia. Along with Stella, Galaxy, and Summer hops from the fields of Tazmania, beer drinkers are in for a collaboration of intercontinental proportions.
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