COAST shifts focus to new equipment

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In a blog post Wednesday, COAST‘s Jaime Tenny said the brewery is shifting the focus of its recent renovations from building a tasting room to readying the brewery for its new, larger brewing equipment.

Since the passage of the Pint Law and taking in more the $24,000 through their crowdsourced fundraising campaign, COAST has been working hard to expand and revamp its North Charleston brewery to include more room for expanded brewing capacity as well as a full-scale tasting room. (If you’ve visited the brewery recently, you’ve seen how much work they’ve done.) And while much of the work has been focused on the latter, Tenny said they’ll be putting a proper tasting area on hold.

“For both financial reasons and the brevity of time and physical capabilities … the much-needed taproom is taking a back burner,” Tenny wrote. “100% of our efforts right now are going into getting ready  for our equipment … just a few short weeks away!”

That new equipment will include a new 30 BBL brewing system, meaning more COAST in more accounts in the coming months.

Conquest constructs barrel room, installs new fermenters

Conquest

Growth and expansion has been in the cards for Conquest for some time now, and while they’re this close to expanding their brewing capacity, the short term has left them time for smaller in-house expansions. Namely: The construction of a barrel room and the installations of two new 3 BBL plastic fermenters.

A couple of weeks ago, the crew used some spare materials around the brewery to build a modestly sized barrel room adjacent to their cooler. While not the scale of a Westbrook barrel room, it’ll still give the brewers a chance to experiment with some BA brews, with room for about a dozen or so barrels.

The room will also be the new home of Conquest’s new fermenters, each a 3 BBL plastic operation. Those fermenters will be used for smaller, more experimental batches of beer, including the brewery’s one-off Cyclops releases. The first two brews for the new fermenters will be The Finisher, Conquest’s behemoth 17.5% ABV imperial stout (which will tie up one of the fermenters for six months) and the saison I collaborated on with them. More on that later ;)