is because I'm opening a (dedicated gluten-free) brewery, in Seattle!
http://ghostfishbrewing.com
and the farewell post on my old blog, telling the (abridged) story, can be found here
Wouldja believe it never would've happened if my now-partners hadn't seen my comment begging for a job on Moonshrimp Dan's post about his new brewery? So even though I never heard back from Dan, I still landed a job anyway. So, yay!
To pre-empt the barrage of questions I suspect some of you might be wondering about:
-We are currently planning on a 15bbl brewhouse, launching with three flagships in single 19.2-oz stovepipe cans, as well as kegs distributed to select establishments around Washington state
-We hope to launch with internet distribution to all states that allow the shipping of alcohol
-We are making all of our beers mostly with millet malt, with the occasional addition of unmalted adjuncts (quinoa, buckwheat, wild rice, and possibly oats), and occasionally sugars or GF grain extract syrups to boost gravity when appropriate
-We are going to have an ever-changing array of taproom-only experimental beers
-We don't have a location yet and are about 67% funded; we may downsize our system if we can't make our funding goal of $1m by the end of January
-We'll be launching a kickstarter or indiegogo campaign at some point after we begin construction to help get us over the top of our fundraising goals
So yeah, I will be a busy busy beaver for the next several years, probably? But I will try to keep checking in here periodically and share what I can to help keep up the discussion. I owe this forum IMMENSELY and have no intention of turning my back on it.
Cheers, mates, to a bright future of amazing gluten-free beer!
:fro:
http://ghostfishbrewing.com
and the farewell post on my old blog, telling the (abridged) story, can be found here
Wouldja believe it never would've happened if my now-partners hadn't seen my comment begging for a job on Moonshrimp Dan's post about his new brewery? So even though I never heard back from Dan, I still landed a job anyway. So, yay!
To pre-empt the barrage of questions I suspect some of you might be wondering about:
-We are currently planning on a 15bbl brewhouse, launching with three flagships in single 19.2-oz stovepipe cans, as well as kegs distributed to select establishments around Washington state
-We hope to launch with internet distribution to all states that allow the shipping of alcohol
-We are making all of our beers mostly with millet malt, with the occasional addition of unmalted adjuncts (quinoa, buckwheat, wild rice, and possibly oats), and occasionally sugars or GF grain extract syrups to boost gravity when appropriate
-We are going to have an ever-changing array of taproom-only experimental beers
-We don't have a location yet and are about 67% funded; we may downsize our system if we can't make our funding goal of $1m by the end of January
-We'll be launching a kickstarter or indiegogo campaign at some point after we begin construction to help get us over the top of our fundraising goals
So yeah, I will be a busy busy beaver for the next several years, probably? But I will try to keep checking in here periodically and share what I can to help keep up the discussion. I owe this forum IMMENSELY and have no intention of turning my back on it.
Cheers, mates, to a bright future of amazing gluten-free beer!
:fro:
