Big week!

Wow, this week has been really busy, but still good.  I brewed 2 times, Shep 'n Johns and the Oud Bruin that will be ready in a year, our Annivesary-Ale.  I also kegged Shep 'n Johns batch number 2.  We sold almost 3 kegs in less than a week, so it is going good!  I am really excited about the reviews on Untappd.com and the feedback I am getting from our guests.  This is a lot of hard work, but it feels good at the end of a long day when I see and hear people like my food and brew.  Would not trade this for anything!

Grand Reveal/Opening

Tonight we did the Chamber of Commerce ribbon cutting for the brewery.  It was pretty cool.  I'll post a picture when I get it, I was on the back side of the ribbon.  The scissors kinda scared me, they were like 3 feet long, and sharp as hell.

Anyways, I got great feedback on the beer, everyone loved the Hefeweizen, and a local microbrewery actually asked me for advice on filling their pilot brew kegs.  Makes sense though, their big system dwarfs my production system, their pilot system is probably bigger than my system, it is all good though they are good people, and I do not mind helping.  One of the really cool things about small breweries, we help each other out.  We are actually hosting their release tap takover.

Really, we have sold like 5 kegs of my beer, and I'm already looking at what it takes to self distribute.  It is moving that fast...  WOW

BUSY!

Not much brewery news today.  Lost a cook a few days ago, so I have been in the kitchen, training and opening and well, working my ass off.

Brewery reveal is on Tuesday the 16th.  I also have to go to Karbach and pick out my dry hops for my special GST keg of Hop Delusion.  Then I have to get back at make the brewery look "cool" for the first round of visitors.  It is all good.  What is most important to me is the beer and food.  Not so much how it looks, it is a freaking brewery.  Stainless tables, kettles, hood, etc...  Yeah SHINY!

Anyways...  The beer is good, the food is good.  Come see me at Gordon Street Tavern!

Brewer?

So yea, I guess I'm a professional brewer now.  That is pretty cool...  I have received incredible feedback on my brews.  Am I going to challenge AB-InBev?  Nope.  Am I going to change the Greater Houston area breweries?  Probably not.  Am I liking what I am doing?  YES!  That is what matters to me.

The watermelon and pork belly salad is the same thing.  Bringing true inner loop food to Alvin.  I will make Gordon Street Tavern into a gastro pub one way or the other.  Good food brings people that will try the beers, brewing good beer will bring people that  will try the food... win win.

I'll say it again... if you find a job you love to do, you will never work again.

It is not really true, I work my ass off, but I do not mind it.  Making food and beer, what can I dislike?

Big Update

Okay, so really I have to update this more often.  Really, really, really I do.  There has been tons of stuff going on with me.  I've hinted around about this but...

Gordon Street Tavern is now a brewpub!  I've brewed 5 batches so far, and with the limited release we have had fantastic feedback!  I am working on getting the two most popular beers, a golden ale called Shep 'n John's (after Alvin Morgan's two companions a dog and goose.  Alvin Morgan is the founder of Alvin) and GST Hefe into a pipeline.  By this I mean that when a batch is done brewing, there is a fermenter vessel available.  When the batch is done fermenting there are kegs available for it to go into. It is a rolling system involving at least 3 different beers.  I think I am going to need more fermentation vessels.  I know I am going to need a better way to keep track of everything other than the postit notes I'm using now.  I need a database to do all this...

Anyways, I put a gose on tap yesterday, it was made with Galveston County Jurassic salt, so it is a bit salty and tart from the acidulated malt.  It did not come out as tart as I wanted but it is extremely drinkable and has an incredible white head.  I wanted to call it "No No No, there is one O in gose, boys" but nobody got it...  So for now it is just GST Gose.

Oh yea, watermelon and pork belly salad returns on Tuesday the 9th of June, we have Hibernal Dichotomus to go with it.  Come get some!