All systems are go with Sycamore at the moment. Construction is racing ahead, equipment is on the cusp of arrival, and new batches are steadily being brewed and refined.
On the construction front, so much has happened in such a short amount of time. We have removed the old floors and re-poured them, complete with NC-made trench drains. Our cold storage box is nearly complete, and even though I knew a 16' tall box would be huge, there is nothing quite like seeing it in person! Walls have gone up, and the skeleton of the bar has been built. Our exterior bay door openings are being framed to allow for new glass walls and retractable glass doors. These will not only lead to the patio but also allow visibility into the production area from both sides of our building. Countless hours of tweaking plans and conceptualizing the layout has come to life! It is quite surreal.
Outside of our brewery, both the front and rear of the property have slowly begun to take shape. Along the light rail trail, as more and more asphalt is removed, the path from the trail to our building is coming together, as is our natural area for outdoor yoga and beers in the sun. In the front, we have poured a new sidewalk and, in the next few days, we will begin establishing our planting beds for trees. No new paint has gone up outside, but we aren't too far away from a fresh coat – a dramatic change that we're really looking forward to.
Here comes the equipment! Our first tank purchased was Triple C Brewing's old cold liquor tank, and I'd like to place this one on our production floor first, if for no other reason that symbolism. Then late next week, our first fermenters will ship, and shortly behind them, our brewhouse will arrive. Meanwhile, our boiler, chiller, and grain handling will all be delivered and the fun of assembling our process piping begins. We will finally begin to build the heart of the brewery, and I cannot wait!
As far as recipes go, we never really stop brewing. The last few batches have been a mix of sessionable Belgians and saisons, some gratuitously hoppy, experimental-hopped IPAs and our home-smoked ESB. The anticipation of sharing these beers really is our driving force. When we decided to start a brewery, the impetus was to make something that people would really enjoy, and thankfully, Sycamore is on the brink of pouring! In the meantime, we're really striving to make the best beers we can. Stay thirsty!