Hopadillo kicks the sh*t out of Elissa, IMO. Endeavor is tasty, though... Really the only solid year round brew by Saint A, preferably if fresh

A nice fresh DIPA in the Houston market would be great to accompany brews like endeavour and SS ProAm. Clown is good and packs a punch but isn't like most floral doubles.

Oh and a good SOUR

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I dig the southern star and Karbach cans as they stand out amongst the sea of cardboard sixers in the craft section, but I pour all my beer into glassware regardless

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I agree completely, but convincing the four other investors has been almost impossible! In 5-10 years I think the perception will be almost completely gone, but for now I suppose it's still somewhat of an issue.

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Could you do regular releases in 6 packs and the special releases in 4 packs?

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Good suggestion...especially for high ABV beers and/or expensive ingredients/processes like barrel-aging, wild yeast/bacteria, etc.

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Hopadillo kicks the sh*t out of Elissa, IMO.

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I personally agree, but I'm a big fan of Simcoe hops. Some of my friends think it smells like cat pee, so I guess to each his own!

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Oh and a good SOUR

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I've been reading up A LOT on sours lately. In my opinion it's the next major niche needed in the Texas craft market. When we were in Portland, Denver, and other more mature markets, they were a lot more common.

Elissa blows.

Sours will be the 'thing' the next few years or so, but it will never get beyond niche.

As big as IPAs are now, they are hardly more than niche.

I think good unique beers are awesome, but to maintain cash flow you've got to have some staples that guys will pick up every weekend.

[This message has been edited by Vernada (edited 2/10/2013 9:22p).]

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Elissa blows.

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Agreed.

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I'm a big fan of Simcoe hops.

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I think we would get along nicely. I was drinking the RRBC Row 2 at my hotel the other night and loved this as a single hopped beer. I don't think you could go wrong if you follow this path.

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I've been reading up A LOT on sours lately. In my opinion it's the next major niche needed in the Texas craft market. When we were in Portland, Denver, and other more mature markets, they were a lot more common.

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The sour market may be a niche, but it is very loyal. I'm always looking for a good one!

Congrats on taking the next step! I wish you much success!

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Hopped & screwed DIPA

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You have to do this one.

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You have to do this one.

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Agree.

If you are able to replicate Bell's Two Hearted Ale, I'll be your most loyal customer.

Drinking Belgians from a can just seems wrong.

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We want to do 22 oz glass bombers, so the equipment can be used for both 12 and 22 oz bottles where canning would require a separate line.

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Who says a bomber can't come in a can?



only 19.2 ounces, but big enough for big beer.

buying a canning line used to be the issue, as they can be extremely expensive and hard to find "used". With the advent of mobile canning, you can avoid the upfront capital expense and defer it until it makes sense or until demand outstrips the capacity of a mobile solution.

an ode to the plane?

the bomber bach?

please no more sours..... you can get that crap anywhere nowdays..... consider making "bourbon barrel aged" ale or two since those are much harder to find

i find quite the opposite down here in Texas.... asstons of Barrel Aged stuff showing up, less on the sours. The only joint in TX doing anything sour is Jester

everyone seems to be barrel aging random sh*t nowadays, dont get me wrong i dig them, but in moderation. everyone seems to be bourbon barreling something (not totally a bad thing) and others branching out to the wine & rum barrels.

Now that its warming up, my lean towards darks and stouts is gonna start waning again...

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Drinking Belgians from a can just seems wrong.

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Just pour it in a glass, duh!

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Who says a bomber can't come in a can?

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Awesome. I've always loved Oskar Blues for being one of the first to put craft in cans.

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buying a canning line used to be the issue, as they can be extremely expensive and hard to find "used". With the advent of mobile canning, you can avoid the upfront capital expense and defer it until it makes sense or until demand outstrips the capacity of a mobile solution.

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Yep, the packaging line is definitely one of the bigger capital expenses for start-up micros even though canning lines have gotten a lot more reasonable lately. So far I don't think there are any mobile options in Houston (or Texas even?), but it's definitely a really cool idea.

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i find quite the opposite down here in Texas.... asstons of Barrel Aged stuff showing up, less on the sours. The only joint in TX doing anything sour is Jester

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I was about to post the same thing. I LOVE barrel-aged beers, but other than Jester King I can't think of many (if any) sours in Texas.

What I really want to do is get some Brett infected wine barrels from the hill country and do something w/ them ala Russian River. I feel wine barrels are always over-looked but add a lot of interesting flavors.

wine barrels, especially with sours a-la RRBC

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everyone seems to be bourbon barreling something

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We actually bought a few bourbon barrels from Yellow Rose here in Houston just to pilot on, but they're 3 gallons a piece...so not sure how practical that would be on a 20 BBL batch!

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wine barrels, especially with sours a-la RRBC

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I felt like a kid in a candy store there. Best flight ever and it's not even close.

BSD just got back from the Younger release. Y'all would be best friends

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wine barrels, especially with sours a-la RRBC

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I felt like a kid in a candy store there. Best flight ever and it's not even close.

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I think I brought the entire candy store home with me! The haul should last me til my October trip out there. Someday I'll take a truck out there and Smokey and the Bandit the mother load back.

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Yep, the packaging line is definitely one of the bigger capital expenses for start-up micros even though canning lines have gotten a lot more reasonable lately. So far I don't think there are any mobile options in Houston (or Texas even?), but it's definitely a really cool idea.

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I am an investor in a brewery up in Dallas. We just started using a mobile canning firm. If you are interested in looking into it, let me know and I can introduce you.

Wanted to wish you luck in the endeavor. I drive through Lake Conroe all the time, so I'm definitely game for a tour.

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I think I brought the entire candy store home with me! The haul should last me til my October trip out there. Someday I'll take a truck out there and Smokey and the Bandit the mother load back.

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We definitely took home a few, but they sure didn't last long. Should have stocked up!

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I am an investor in a brewery up in Dallas. We just started using a mobile canning firm. If you are interested in looking into it, let me know and I can introduce you.

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Absolutely. Is it TX Canning?

We're probably going to go ahead and get our own line, but it's definitely worth checking the numbers.

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Wanted to wish you luck in the endeavor. I drive through Lake Conroe all the time, so I'm definitely game for a tour.

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Thank you sir! Look forward to meeting you all.

yes...Tx Canning. If you are familiar with them, I imagine you can reach out to them directly.

Happy to help with an intro, if needed.

Just a rook here, but Jester King has the sour market pretty much cornered right now (In Texas at least). Both Uberkind and Wunderkind were pretty tasty, but they are only limited releases. If you can come up with something that is a bit more plentiful you might be able to steal some of that market

late to the party. congrats on the progress. hope to see a cat piss simcoe IPA. i'll be there for a tour

trident makes a gum--orange pack called tropical twist i think. i've heard people say it smells like sweet cat piss and simcoe smells just like it to me. so i can see where someone would make the association.

love the craft beer canning trend

About to start a 1/2 BBL pilot batch of Weizenbock today. Any interest in posting some pictures, recipe information, etc?

always love some brewing porn

I like cascade hops as much as the next guy, but Hopadillo > > > > Elissa

Put me in the can camp as well, though having been in the private label industry for a little while I certainly understand the cost difference in a paper label vs. full can designs.

PS- I'd love a nice saison....

[This message has been edited by Inspector Spacetime (edited 2/18/2013 11:14a).]

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PS- I'd love a nice saison....

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