Regular visitors to the website know that it's updated infrequently at best. This is in no way a reflection of our interest in promoting ourselves. It's just that we're spending so much time running in circles down here at the brewery that we don't really remember the Internet until someone emails us and says, "Update your damn blog."

So here it is, updated.

There will be no more running in circles. We no longer have the room to run in circles. There are 124,000 cans in our way, stacked floor to ceiling through much of the downstairs area. That's twenty pallets, each stacked nine feet high.

The mind boggles.

The first cans will be filled on Tuesday. We'll be selling our Siamese Twin Ale in both cans and kegs by midweek. Check back in for details on where you can find our first public batch.

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.

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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.