Despite the title, there’s no whining here. Just a running chronicle of what makes us Solemn Oath–matters serious and funny, big and small, and so on and so on.
The most microbiologically sensitive part of the brewing process is between the heat exchanger, where we cool the boiled wort, and the completion of primary fermentation. Wort in the kettle is hot enough to prevent microorganisms from establishing residence, but once it’s cooled it’s basically bacteria and fungus heaven—lots of sugar, full of nutrients, and moderate in temperature. The way it’s supposed to go is we pitch a carefully selected and cared-for yeast strain into the wort, which ferments wort into beer. When fermentation is complete, the depleted reserves of sugar, low pH, and alcohol content mitigate the chance and severity of infection. Knockout—pumping the wort from the kettle through the heat exchanger to the fermenter—is, therefore, a critical quality checkpoint to make sure that the yeast strain we select takes hold and prevent foreign organisms from doing the same. Any process equipment that touches cooled wort has to be thoroughly cleaned and sanitized, so when preparing to harvest yeast, we start by soaking all our yeast brink parts in caustic, rinsing them, and finally soaking them in a no-rinse sanitizing solution.
The person we sought for our brewery art was one who would understand our goals and make Solemn Oath Brewery a part of their home. Joe and I had an affinity for raw illustration and tattoo-inspired work and those dimensions defined the space we wanted Solemn Oath's art to inhabit. Our world collided with Jourdon's through a mutual friend, and he has since filled it with all things dark, dangerous, and unfathomable.
We're one of six finalists in the best wine and beer category, each of which have incredible sites. While we hope it is us, please take the time to vote for your favorite. Voting closes April 9 and we'd love to have your support. And dammit share with your friends.
We create strategies for new and old products and communicate with our sales team. We devise a plan and get after it, knowing that we’ll need to constantly adjust to ensure that the beer that reaches you is of the highest quality and as fresh as possible. It takes an army to do this. And in Chicago, Wes Phillips devises the plan for infiltration.
Did we create a disease that turns people into the Walking Dead? Of course not. Did we plan out our escape route for when the zombies do show up? Again? Did we hone our ability to make delicious beer, or did we instead learn how to make vodka because beer won’t travel well during the apocalypse? No comment. Anyway, since you guys obviously can't figure it out, we played the game, “Which Walking Dead Character are We?” Duh. First off, let’s cover the easy ones.
When we first opened our doors in 2012, we tried to keep things as creative as possible on our end. It was hard. We wanted to get our name out there as much as we could, but we wanted to do it in true SOB style. We have done beer dinners, thrown tap takeovers, and participated in countless beer festivals. We have certainly done our share of standard beer events like these and will continue to participate in many of them.
MOff and his wonderful wife Lise just had another baby. And as part of their adding another little SOB to the mix I asked our all of our taproom SOBs to bring in a few childhood photos. I chose the most embarrassing photo and had them recreate it in the brewery using only things that were "lying around." This is what we ended up with.