Virginia Beach

• Wort production capacity:
  • 50bbls brewlength
  • Paul Mueller 5 vessel brewhouse with Hop back
• Fermenting size options:
  • 50 bbls, 100 bbls and 250 bbls
• Processing:
  • Ability to biofine and centrifuge every beer
  • We get brilliant clarity on our beers (style dependent)

Atlanta

• Wort production capacity:
  • 25hl/22 bbls brewlength
  • Krones/Steineker 4 vessel brewhouse
• Fermenting size options:
  • 20bbls, 40 bbls and 60 bbls
• Processing:
  • Ability to biofine and centrifuge every beer
  • We get brilliant clarity on our beers (style dependent)

Virginia Beach

• ½ bbls and sixtels – fully automated KHS keg line
• 12 oz standard & sleek, 16 oz, and 19.2 oz can capability
• KHS 250 cpm line speed
• PakTech or cartons available for most can sizes
• Automated depalletizer and palletizer
• Automated carton erecter, PakTech applicator and case packer
• Can inspection system for detecting bad seams and low fills
• High speed labeler
• Increased quality driven by higher yields / lower dissolved oxygen levels

Atlanta

• ½ bbls and sixtels
• Pneumatic Scale Angelus filler/seamer 45cpm
• 12 oz & 16 oz standard can capability
• PakTech available for 12 oz and 16oz cans
• Can labeler available

Brewhouse analysis:

• Mash pH
• 1st wort gravity, final runnings gravity, & gravities throughout every step of the brewing process
• Yeast viability / cell count

Wort & fermentation analysis:

• Daily checks starting at fill: pH, Gravity and Sensory
• Cell counts & yeast viability at 0-24 & 48 hour
• Every batch: Forced Fermentation/XTF, STA-1 PCR test
• IBU and Color on request
• Additional analysis available on request

Finished beer analysis:

• ABV, AE, OG, RDF and ADF via Anton-Paar
• Color (SRM)
• pH
• IBU
• PCR testing: STA-1 and PAL

Packaged beer analysis:

• DO/TPO
• Seam checks
• Museum samples held for taste

Sensory analysis:

• Daily aroma & taste testing of all fermenters
• Pre-chill taste approval
• Pre-centrifuge taste approval
• Bright / packaged beer taste approval & recorded comments
• Draughtlab sensory reporting

Mitch Steele: Brewmaster + Co-Founder

Mitch has been brewing beer professionally for 35 years and studied brewing science at the University of California Davis.

Since 1988 Mitch has managed brewing operations and innovation with three different breweries, including 14 years with Anheuser-Busch and 10 years at Stone Brewing.  At Stone, Mitch managed all brewing operations as they grew from a 50,000 bbl operation to one of the top 10 largest craft brewers in the country, operating 4 separate breweries in 2 countries.

In 2012, Mitch authored the Brewers Publications book “IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale“. In 2014, the Brewers Association awarded Mitch with the prestigious Russell Scherer Award for innovation in craft brewing.

Brian Faivre: Director of Brewing Operations

While pursuing his Bachelor of Science in Computer Science, Brian continued his true passion of making beer as a home brewer. After 5 years working as a software engineer, Brian took his first professional brewing job at a small pub in San Francisco. Two years later, Brian attended the UC Davis Master Brewers Program and earned his diploma in Brewing from the Institute of Brewing and Distilling.

After finishing the UC Davis Master Brewers Program, Brian joined Deschutes Brewery in Bend, Oregon where he spent nearly 17 years, with his final 10 as Brewmaster.