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Since they began in 2009, Clay Robinson alongside Dave Colt and their colleagues at Sun King Brewing in Indianapolis have created one of the most genuine and respected breweries in craft beer. From just 509 barrels in 2009, Sun King kicked out 5,024 in 2010 and surpassed 21,000 barrels in 2013. More than anything, they've grown well--maintaining an incredible culture and having never wavered when it comes to their focus on quality.
For my topic, I elected to talk about the landscape of the craft beer culture--how this is an industry that is overflowing with passion, creativity, and determination. And how, most of all, we're just getting started.
So while you could dive in and open another microbrewery and compete within our collaborative sphere, what many of you should consider is adding to the movement in a different capacity. What you should consider is opening the next great American craft beer bar. And if that is of interest to you, here are some important things to consider.
Hosted at Camp Wandawega, one of Earth's most inspiring places, this weekend serves as a hat tip to camaraderie and creativity and is forged by the fortunate few that attend. The group consists of artists, artisans, brewers, chefs, designers, coffee roasters, and film makers, with each expected to add to the experience and help drive the weekend. Read more on that here.
Earlier this year, we began this discussion. Michael Kiser of Good Beer Hunting and I began talking about how to tell this story. A story of siblings, not only actual but within the industry. Who better to team up with on this than brothers Jim and Jason Ebel of Two Brothers Brewing Co. Brothers making more beer in the state of Illinois than anyone outside of Goose Island and the ones who helped pave the way for the next wave.
Last week we had the chance to bring Solemn Oath to pour beer in Los Angeles as part of a truly unique event called Uppers & Downers. Michael Kiser of Good Beer Hunting and Intelligentsia teamed up for the first in what will be a series of events highlighting the past, present, and future of beer brewed with coffee.
Here are the details.
Either way, the leaves are changing, the harvest is upon us, and it is no longer 116 degrees fahrenheit in the taproom. Oktoberface is already available, Salty Beard made its debut, and more fresh beer is on the autumnal horizon. Here goes.