Corridor Brewery & Provisions

My crowler didn't have a characature of Master Shake on it. I demand satisfaction! Better yet...

 

The Mooninites are basically the greatest thing ever.

 

After having tried an IPA w/ lactose, I'm of the opinion (opinion, folks! ) that it has no business being in an IPA. Not a fan of it at all. But I do veer more to the traditionalist side of the IPA spectrum (bring on the bitterness I say). Curious if, and how much, sugar is added with the lactose addition. I really do wish there were nutrition labels provided for beers (website or otherwise) - transparency and all that. But I might choose to give up beer tho if I were ever to find out these details.

 

Moon Dust hazy DIPA - brewed from the NE center of the moon.

 

5 Thousand Dimension Session Pale Ale

Ignignokt: You and your third dimension.
Frylock: What about it?
Ignignokt: Oh, nothing, it's cute. We have five.
[pause]
Err: Thousand.
Ignignokt: Yes, five thousand.
Err: Don't question it.
Frylock: Oh, yeah? Well, I only see two.
Ignignokt: Well, that sounds like a personal problem.

 

Ha! We'll start working on the can design. Thanks to everyone coming out this weekend it looks like Squeezit will be kicking tonight or tomorrow. A new Corridor record. Cheers.

Van Hazen: Women and Children First tomorrow evening!

 

Just one idiot's opinion, but you should probably make (even) more hazy IPAs.

 

@dubo09 I'm going to be back in town this coming weekend to visit some friends and family and was planning on stopping in. Any hazy offerings getting tapped besides Van Hazen tonight?

 

I wish it was that easy. Space is a premium at our location. We do not have a walk in cooler. We operate pretty much solel off our serving tanks. We have (6) 10bbl serving tanks and (6) 10bbl fermenters. Due to the amount of hops we use in our DDH schedule we yield between 8.5-9bbls of finished product into our serving tanks of DDH beer. Our basic brewing cycle pre-Hazy days was going through a 9.5-10bbl batch of beer in 3 weeks (Wizard in 2). With our DDH offerings we are going through an 8.5-9bbl batch in most cases in less than 7 days. We currently have Wizard and after Tuesday three DDH brews in fermenters all on a two week fermentation cycle minimum. The other two fermenters are beers we can turn around in 10 days to keep up with demand (American Wheat, blonde, Saison) in order to attempt to keep six beers on at all times. The brewteam consists of myself (I also run DryHop), Roger, and a P/T assistant (Brent Banks of St. Erant fame). Right now we are most weeks moving a minimum of three beers and attempting to brew the other two days or brewing three days and moving two days, and repeat. So, time and space restraints are our major obstacles. Also, these beers are VERY expensive to produce. My budget has gone up considerably as well as eating into my hop contracts. A majority of my day is spent chasing hops just for these brews, and I have contracts. I can not imagine how brewers without contracts can produce this style. I am not complaining this is absolutely amazing and has kicked my ass to do better for you guys and lit my brewing Fire. Also, hats off to Roger for absolutely killing it. Dude is top notch and pure professionalism. If you see him shake his hand and hoist a few with him. He's just as passionate on this style as you guys. Sorry to ramble. Keep enjoying and we'll keep rockin n rollin.

 

will van hazen women and children first last till saturday?

 

I was going to say just turn DryHop into Corridor East until they listed 50 other obstacles to brewing this stuff in quantity.

How does VH:WaCF differ from the first Van Hazen?

 

The thing with DryHop is that to a degree we are churning out the same amount of beer as Corridor. We are going through a 9bbl batch of Shark in 9 days there, and most "Hoppy" styles are at 10-14 days. Also, when we set out to open brewpubs in Chicago the business plan was to allow each location to stand on it's own. A separate entity from each other. We do have a new lead brewer, Eric Padilla (Breakroom, Roger's assistant at Corridor, and Horse Thief) starting today. So, it's my goal to sit down this week and map out what direction we are headed there. DryHop being four years old means that our regulars do expect certain beers to return. That never really matearilized at Corridor pre-hazy. We are in unchaterrd water there, but will figure it out and adjust.

Van Hazen:W&CF has El Dorado, Simcoe, and Citra. El Do replaces Motueka from VH I and Azacca from II.

 

Hard to say. I'll update on Wednesday after it has been on for a couple days. My best guess is yes at least until Saturday evening.

 

I'm big on El Dorado so that sounds like a dream.

 

And when are you opening it up to men?

 

Wednesday

 

Just pull a Costanza.