More updates

So like I said, lots is going on these days. I’ll just list it all out and not worry too much about formatting or grammar (deal with it).

I have basically moved into the office full-time now.

We started hanging the glycol lines yesterday, it will be a long effort.

The big 60BBL Fermenter is in its final place and level. The 30BBL FVs are in place and need to be leveled (this AM).

The offices are really nice and the trim here is nicer than at my house.

We have a toilet! But no running water, so we can’t use it. Soon.

We laid out the tap room bar, sinks, and kegerators. We are leaving the back of the bar OPEN so guests will have a direct view of the cellar area. This is going to be really special for people who come to visit, but there are a couple important considerations: we need guests to respect the production space and only venture beyond the bar if invited to do so. We need to make sure our guests are safe and have lots of dangerous stuff back there. Noise is also a consideration (from us producing beer, not you enjoying it), and if it gets so loud that people can’t hear whoever is next to them, we may have to close things off.

Our flagstone patio, this spring, is going to be AMAZING.

Our bar top is AMAZING – made with Routt County beetle kill by local legend Dennis Lodwick.

We are getting close – really close. Hold tight.

WE CRAFT BEER THAT MIRRORS OUR MISSION, TRADITION & LIFESTYLE.
AND WE WON’T STOP UNTIL WE BREW IT RIGHT.

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