On the word from our colleagues at the TTB that the Twin has been approved for sale, we’ve gone ahead and racked our first commercial batch into the carbonation and dispensing tank. As proper there were tears over spilt beer, and a hearty laugh at the almost-required blood sacrifice to the beer gods.

Tighten fittings before they’re attached under the tank with less than an inch of clearance between the fermenter and shards of stainless steel on concrete. Just saying.

Our first run of cans is expected to roll off the line next week.

And our kegs, our brilliant, innovative, revolutionary, and unique in the United States, our KeyKegs, are to be loaded into a shipping container… by hand… in the Netherlands… for their journey across the sea, through T.R.’s canal, and up the coast to us, as soon as Monday.

We’ll have cans on the market, and available for sale at locations to be announced in the Bay Area, within the next two weeks.

Kegs, the boring old aluminum kind, will be available at the same time.

We received notice in the mail yesterday that the can label for our Siamese Twin Ale has been approved.

That last post in December turned out to be highly optimistic. We’re anticipating having keg rings for the Twin approved in early March, with many kegs immediately headed out the door to several local bars and restaurants.

In-house sampling of our preliminary batches is showing that the years of work in recipe development have paid off. This stuff is delicious! We can’t wait to start offering it to the public.

We’re working out the final details on the canning line and labels, but our applications are in process.

The expectation is that we’ll have kegs ready for market within the next few weeks, just in time for the New Years’ celebrations.

Get ready to see our highly distinctive tap handles at your favorite bars and restaurants around the Bay Area.

It’s been a little bit since our last post, but we’re definitely still alive. No steam wand related deaths, as of yet.

There are eight batches happily fermenting or aging. The plan calls for submitting the Twin and Baltic for label approval within the next week or two. The Golden is going to follow just as soon as we decide whether to run with our original recipe, or the delicious accident.

Brewing is on hold until we get a few batches packaged, and a few more fermenters cleaned up. Retapping several of them from an obsolete British thread has been an interesting experience.

Three tap handles later, one Grundy has eight of twelve bolt-holes rethreaded. Usually it’s the taps themselves that snap.

Thanks to everyone out there for their patience. There will be limited samples of our initial product line available next week based upon an invite-only basis. Please contact us if you’re going to be in the area.

What is this? Daylight? We’re done brewing, cleaned up, and reset for tomorrow? And it’s still light out?

Ten hours from start to finish, 7am to 5pm, with a glorious five-minute break for lunch. It’s like running a marathon, but with more risk of being scalded with 90psi steam.