Opening a Brewery in a Pandemic

 We've been plugging away at the brewery, trying to get all the components in order.  There is still plenty left to do, but we are trying to prioritize what we really need accomplished to get open and serve some beer.  

We've spent the better part of two weeks setting up payroll, finalizing tax accounts and getting familiar with our point of sale.  We are using Arryved, which is a very robust POS that will be almost too powerful for our little tasting room. However, when the move comes in the early parts of 2022 to the brew pub, it will be perfectly aligned with our mission in the new space.  It has the capacity to track back of house for both brewery and restaurant, seamlessly integrating with a user friendly front of house.  It's an android based program, but fairly simple to used.  We will report back on this more as we open our doors and learn more about its functionality.  

In the meantime, Daren took a trip and picked up a nice Stout 2BBL fermentor.  This and the Spiedel will be our primary small batch fermentors.  The Stout tank came from a small brewery in Long Island and the price was right for the bells and whistles it will provide us with.  It's first mission (after heavy cleaning) is to begin our first Cider!  We believe having a cider on tap will help diversify our customer base and not "exclude" any non-beer drinkers.  Daren has had great success making ciders in the past so we have faith we'll have a good one this time around.  Additionally, South Hero has two orchards right on South Street, so obtaining cider shouldn't be too difficult.  The first round is coming from Allenholm Farm, a long standing island icon for apple production.

Last week, we brewed our first rendition of Black Marble Stout.  This beer is intended to be one of our standard beers always available on the menu.  Named after a quarry in Isle La Motte for it's black marble production, this beer is intended to be smooth, dark and delicious.  We'll keep you posted on its performance!

Though we have much work to do, we are excited to see this project through.  It is an interesting time to be opening a brewery.  Currently, in VT, bars and tasting rooms are closed, and only curbside pick up is an option for small breweries.  This is an added challenge to an already challenging endeavor.  We choose to look at it from a different angle, however...we now can open slowly (since we have to) and perfect our product and craft so that when the "masses" are allowed to visit, we will have worked out all the kinks.  We believe we will be able to offer a great product and a neat atmosphere for locals and travelers alike. Fingers crossed!

Inside the boil kettle at the "Black Marble Stout"

About 70 gallons of fresh pressed local cider from Allenholm Farm


The Stout 2BBL Loaded up


Pumping the 2BBL full of sweet cider


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