Happy Birthday to Us!

Well, we made it another year; we celebrated our third anniversary on June 4th. This past year saw some interesting and noteworthy events - a brewery expansion, the release of our first barrel aged beers, and, most importantly, great times with great folks.

Our Anniversary Party was a great time; some of the highlights included the "so you think you can wait" game where we got to turn the tables on our customers a bit. We would sit at a table, order a meal and start the clock. Each competitor had to negotiate an obstacle course with a tray of drinks and then come back and recite the order from memory - surprisingly difficult. Dan Ocampo came in with the winning time of 31 seconds!

Rebecca Demonstrating the Obstacle Course

Of course, being a bar, we had to have a challenging game of quarters. We certainly had some experts in this game, with Clayton taking home the victory.

Speed Quarters!

Another highlight was the root beer burp-off; it was so close we had to have a rematch (pictured below). Unfortunately Rhonda was not able to better her first round belch and Mikey took home the win (and a growler of root beer).

The much anticipated Burp-Off

Speaking of root beer, we had a label contest for the kids - several adults entered the contest as well, so we gave out two first place awards. First in the kids class Sierra Thomas with her lifelike rendition of our hand crafted treat. Liz's KRBC rootbeer - exploding the sky brought home the win in the adult category.





A good time was had by all - we certainly look forward to what our 4th anniversary will bring us!

Cheers and Thanks!

Eric, Rebecca and Kyle

21st annual Keysville Classic!

Come on Out on the Weekend of March 13-15 and enjoy one of California's best Mountain Bike Races. We are stoked to be involved with this event again this year; so that means there will be BEER at the event. It's sure to be a good time - rain or shine!

Friday Night Registration and pre-race celebration at the brewery

Events:

Saturday - Cross Country Races and Downhill Practice

Sunday - Downhill and Short Track Races

Don’t forget about the VINTAGE RACE - classic bikes at a classic venue

All proceeds will be donated to local trail project

Bourbon Barrel Aged Stout!

On Tap at the Brewery Now!

We took our Class V Stout and decided to up the anty a bit by aging it for 8 months in used bourbon barrels straight from Kentucky. The end product? Well, I suppose we could call it Class VI Stout (Class VI being considered an unrunnable rapid in kayaking), but I'm sure you'll want to brave this concoction.

Here is a little video of the stout being transferred from the bourbon barrels into kegs to be carbonated.



This is available on tap at the brewery until we run out (which will likely be soon). We will also be bottling a limited supply in the near future - keep checking for news on these special releases!

Get your 22's!

Hey Everybody,
We are back in business with our 22 oz bottles; you can find them at many shops in the Kern River Vally, Bakersfield - and now Ridgecrest! You can find them at these fine establishments:

Kern Valley
James Sierra Gateway Markets
Riverside One Stop
KV Bottle Shop
Primos
Buzzard Gulch

Ridgecrest
1-stop
Lucky Liquor
Minit Shop


Bakersfield
Country Club Liquor
GM Liquor
Westchester Liquor

Our Holiday Ale is on tap!
This is a good one; hoppy with a nice malt/spice body from the Rye
Rye IPA
7.5% abv
77 IBU
17% Rye malt
Columbus, Galena and Amarillo Hops

Come and get it while it lasts!

What's going on out back?

You may have noticed some new things going on around here; a couple of new shiny objects down in the brewery and a bunch of digging out back. Well, the bottom line is that we are trying to keep up with demand. The first step in making more beer is to get some bigger tanks; so we got a couple of 15 bbl (1 beer barrel = 31 gallons) unitanks. A unitank acts as both a fermenter and a serving tank if necessary. Here is a picture of the new tanks



These tanks are double walled and we can circulate coolant through the inner chamber. This allows us to ferment at the desired ale yeast temperature (around 65 degrees F) and then chill the beer, carbonate it and serve at the proper ale serving temperature (around 38 degrees F). Our old fermenting capacity was 28 bbl, our new fermenting capacity is 51 bbl (we had to get rid of one of our 7 bbl fermenters to make space).

The next step in making more beer is having a place to put it - thus the digging. We are in the process of putting an additional walk-in cooler outside. This is where we plan to store the beer for distribution in the 22 oz bottles and kegs. The cooler requires a concrete pad, throw in a loading dock and we should be able to start getting our product in stores and restaurants again. Here is a picture of the forms being set yesterday - we should be getting mud (the industry term for concrete) by the end of the week or early next week.



Keep an eye out for construction updates!

Inflation, Gas Prices, Bear Market - Oh My!

OK, so the economy is in the can; that doesn't mean you have to drink out of one. We know that people are watching their wallets these days, that's why we started our Frequent Diner Program. For every dollar you spend here on our regular items, you get a point - when you reach 100 points, we give you $10 in brewery bucks - that amounts to 10% off! You have to be a Frequent Diner member though, so come in and sign up today!