We're Now Open!

Well, It's been a very long haul, but we have finally made it.  We reopened with a soft opening last weekend and all went well.  It was a very successful day and folks had a good time and seemed to enjoy the beers we had to offer.  The tasting room was a bit noisy and we are looking to fix that by adding some acoustic panels to cut down on the echo.

We will be adding a patio in stages so that there will be more room to sit and relax.  As always you are more than welcome to bring blankets and snacks and enjoy outside.

We look forward to seeing you soon for some good beer and fun!

Reopening soon...we are in build out phase on pressing on!

We have the basic structure up and are now working towards build out.

This is the tasting room side with viewing windows into the brewery...

We got hops!

We are going to press forward and we'll do our best to get up and running as soon as possible.  In the mean time we did get our hop plants yesterday.  They are potted and should actually produce for this years crop.  We hope to get them in the ground soon.  Below are some pics...

Our Kickstarter Project Has Begun!

Well it has finally started, take a look and if you are interested please help us out!

To KickStarter!

The Trials and Tribulations of Expanding

Well, it's the end of 2014 and one of my New Years resolutions is to keep everyone more informed via the website, this blog, Facebook, and Twitter.

It's been challenging and a lot of work to move from our original property to the new property. Getting the family settled and happy while trying to progress with getting the new brewery building up and running and keep up with my full time job hasn't been easy.

Christine and I, along with other farm brewery stakeholders, have been working with the county to get a zoning amendment (ZOAM) approved to legally operate in the county for about 8 months.  We are still not there yet, but close.  It has been through a zoning department working group, planning commission, and now is with the board of supervisors.  Hopefully, they will pass this ZOAM on January 21st which lets us start operating as soon as we are ready.

So where are we you ask?

• We have received our grading permit and will hopefully have the new driveway, parking, and building site graded by mid January.
• We are waiting on the approval of our zoning permit, but not sure how the January 21 BOS meeting will impact that if they do not approve it.
• We have ran into a snag with the septic... turns out that the drain field is failing and we will need to have a new one put in to handle both the residence and the brewery.  What a nice extra expense to have after just moving in.  
• We took a while to get a builder lined up and we are under contract to have the building erected some time at the end of January or early February.  
• We are starting a kick starter project to raise some additional funds to help us out, so look for a post about that.  That should kick off on January 9th and run for 30 days... if we make my goal, we get the money; otherwise we get nothing.
• We are in the hunt for a used 10 barrel brewing system but may have to settle on new.  New is great but there is a typical 5 month lead time to delivery.  Either way, as soon as we can get the building to a usable state, we intend to open using the original 2 barrel system.  
• We have resubmitted our application to the Virginia Alcohol Beverage Commission (VABC) in order to switch our current brewery license to the new address. 

We are trying to bootstrap as much of this as possible on our own and with your help, but we will need a loan for the equipment since these brew system plus fermentors and the sundries required to operate will cost around 175K... yup.

With that said if you are a local contractor (like a plumber, electrician, etc.) and you want to help out, maybe we can work out something.

For those of you interested in understanding all the steps required to get a farm brewery up and running in Virginia, and specifically this county, look my new "Starting a Farm Brewery" page on the website.  It will contain a lot of information beyond just the opening process, but what I leaned about submitting excise taxes and label approvals along the way.

The customer pickup a couple of weeks ago of our English Barleywine, Old Hoe, was a success.  This was brewed back on 1 January of 2014, fermented and aged in Catoctin Creek rye whiskey barrels, bottled and wax dipped.  Extra bottles i have will be available when we reopen (that will only be about 20 bottles)

That's the new's.  I'm grateful for our BHB patrons patience during our expansion.  We hope to provide you with that same intimate experience you've come to enjoy from us at our previous location.

Cheers!

Our Beer, Your Food

Our beer will be featured at Georges Mill Farm in two weeks for the first Local Roots Supper Club. A five course dinner plus dessert will be provided by Chef Beckles Foods using local vegetables, meats, and cheeses (some from the farm itself!).

The good folks at Chef Beckles have worked out nice pairings such as:

• Hop Dog Pale Ale with opening hors d' oeuvres of 
• Table chips of turnip and beets with a lemon ricotta dipping sauce
• Skewered roasted beet and herbed goat cheese
  Balsamic glazed beef on rosemary skewers with horseradish cream.
• Goat cheese gnocchi with a smoked beet Ragu, candied bacon, and thyme paired with Banshee Irish Red
• Cajun roasted turnips With Cajun Remoulade paired with Cutthroat Common
• Cherry infused smoked pork shoulder Over braised collards with scalloped kohlrabi paired with Piedmont Smoked Porter
• Roasted root, pancetta, and smoked Apple galette wedge paired with Stormfront Black IPA
• Goat cheesecake with strawberry balsamic jam joined by a sweet goat cheese cream puffs with a lemon scented dark chocolate drizzle paired with Barrel Aged Shenandoah Stout

Sounds Great! We look forward to hearing how it goes!

It's Been A While...

It's been to long time since my last post, sorry about that.  We are still opening once a month due to the zoning restrictions which we hope to have resolved by years end.  We don't want to move to town... to crowded already... and want to stay local to the Lucketts area.  So we hope you keep coming by on our opening days and for growler fills in between.  We serve out of the brewery in our little "tasting room" which is more like a bunker. 

We also got our new 1.5 barrel system in and we are gearing up to use it.  We are having some burner problems that we are trying to resolve before we put it into production. 

It's our goal to get more beer produced and kegged so it can be made available for individual purchase and some local bars and restaurants if we can get a distributor that wants to deal with a brewery as small as us.  We also are looking to start a formal barreling program for our Shenandoah Stout and Quarter Horse Porter.

Our openings have been drawing more and more people and we at Barnhouse appreciate it greatly.  We hope everyone continues to enjoy our beers and always check to see about upcoming new styles.