Holy Mountain Brewing Company Update/Status

We won't be dog friendly to open. We're working on some stuff for down the road though. Everyone who works here loves dogs and kids. Well behaved ones .

 

At this point, The Saison and Farmhouse styles we make are almost all destined for wood. We're still awaiting our filling machine, so things will start getting rolling quickly when these beers are ready to come out of wood. A portion of Seer went into white barrels last week with Brett. We have The Goat, one of our rustic Saisons brewed a couple months ago, sitting in the foudre with Brett chomping away at it. The Ox, brewed with fresh citrus, is going into barrels early next week. There will be a small amount pulled clean for draft that will be on at the Tap Room opening.

We've invested heavily into all aspects of wood aging, whether it be primary fermentation of something clean, or something that doesn't see the light of day for 1.5 years. We definitely have some fun releases planned for down the road at the brewery. In the meantime, we'll keep turning out quality clean beers to enjoy.

 

Exactly, Sharpski. I'm talking about our beers that are fermented without the use of wild yeast and bacteria. For example, the Common Lager that's just finished up. It went through primary fermentation in Rye barrels with Sacchromyces. No other types of yeast or cultures were used. No signs of any sort of bacteria post fermentation. It's in no way a dig or anything at all to do with other beers made by anyone else. Defintely not trying to set or fight any sort of trend, or an implication that anyone's beer is dirty. Is a term we've used for years.

 

Not at all. Always happy to answer any and all questions. In the cellar, (stainless and wood) we have to differentiate between clean and wild, funky, sour, equipment. Everything is separate, but we have to be extremely careful with sanitation as everything lives so close to one another.

We have a great selection of Brett and sour barrels to pull from soon. We worked hard on those right from the start. We've got some really awesome Brett And sour cultures we've been working with for the past few years, and some really cool stuff that Shane from E9 has been growing up at his place that he's been awesome in letting us have a bit to play with. That guy has an insane catalog to pull from and some really awesome stuff in the works.

 

Thanks! Glad you enjoyed it. Just dry hopped another version earlier this week that is promising to be really nice.

We're always going to self distribute in the Seattle area. We love Portland and all its great brewers and people. Looking forward to some visits in the near future. Especially Craft Brewers Conference!

 

Thanks a bunch, Texwild. Really appreciate that! Every time I swing by your place, I want to have two of everything!