A MudHen First: Barrel-Aged Beer

For the past year-ish, we've had some beer aging in bourbon barrels in the brewery.

And last Wednesday, we tapped one - 2019's Yellow Flashing Lights. 

Before we emptied her

It went into a bourbon barrel in December of 2019 and all during the year Tony and I bounced ideas of how we'd sell it when we were ready to debut this gorgeous beer. Would we bottle it before Christmas and sell it as an extremely limited run? Would we keg it? Months and months of trying to decide what we'd do with this robust imperial stout (and sneaking tastes here and there) finally culminated last week - we kegged it off. And dedicated exactly one keg to nitro.

If you haven't tried the extremely, ultimate-limited run of our BBA YFL, you'd better hurry into the pub and grab a glass before it's gone. We didn't barrel-age any YFL this year, so this is literally one of a kind in terms of our brands and what we've made for in-house consumption. You won't find our BBA YFL on shelves anywhere, either. Just here, at MudHen Brewing Company.

It wasn't a complicated process to keg off the imperial stout. As with any other endeavor, we cleaned and sanitized hoses for our kegging process. We don't have a bulldog - because this is the first time we've ever done something like this - so we opted instead to use a pump with a CO2 connection to get it from the barrel to the keg. 

A simple-yet-effective process of pumping sanitizer through aforementioned lines to ensure they were beer-ready, removing the barrel bung (or plug), and then pumping beer into the line ensured we got as much BBA stout as we could out of that barrel. It yielded right around 46 gallons, which is about 3 kegs.

If you pass up on trying this BBA YFL, you're missing out on a one-of-a-kind, ultra-limited, perfectly balanced brand. My advice? Stop in and have a glass as soon as you can.

I look forward to seeing you!

Cheers.

End of Year Reflections - Growth

2020 is almost over and therefore I think an entry on growth is timely. And I'm not talking about our new fermentation vessel, though that will aid the brewery in future growth, no question about it.

It's been about 9 months since I became Tony's assistant and the amount I've learned is tremendous. In fact, I have a whole sheet in my notebook dedicated to things I've learned on the job. Most of the things I've learned, like Tony's mantra of "Don't fear the foam," do require some explanation, so instead I'll reflect on my first (almost) year of being an assistant brewer.

With hardly any experience in brewing, and a limited knowledge of home brewing, it was inevitable that it would take some time to learn every single thing about the job. I'm still learning to pay attention to literally everything I do. How well did I rinse that measuring cup after putting chemicals in it? Which way should I close that valve so nobody gets their knuckles smashed on a clamp? Is that valve cracked enough or does it need to be opened just the tiniest bit more?

Nearly everything we do is time sensitive, so while there's not a lot of room for hemming and hawing about what seem like such small things, it's imperative to make decisions before getting started and plan out what's going to work the best for the situation (and yes, I usually default to Tony's opinion if I'm seriously unsure). Because all of those small things? Add up to one Big Thing at the end of the day and it's important to get it right. Knowing which hoses to use while racking or even the placement of the pump - literally every single thing impacts how the job gets done. And I'm getting better at it as the weeks go by.

I wonder what Tony's gonna do the day I come in to do a job and ask literally zero questions. I wonder if that day will ever actually come (probably not; there's so many variables and I always want to ensure we're on the same page)!

The things I've learned have impacted my home brewing, too. I'm noticing things that my partner has made a habit of, which may not yield the intended brew (which is fine because whatever, it's beer and it's ours and we'll drink it anyway). Terminology, proper cleaning and sanitation habits, all of it comes home with me. Does it make home brewing a little less exciting? Well, not really. It just means I'm paying much more attention to what's happening and executing things a little differently. It also means I'm retaining a plethora of information bestowed upon me by Tony, which is excellent and helps build confidence that, when we're ready, I'll tackle my very own brew here at the MudHen.

2021 is, like, 11 days away. I think most of us are ready to put 2020 behind us (insert "hindsight is always 20/20" joke here or something). But the knowledge I've gained and the job experience will stay with me and build well into the new year. I'm not done growing, just yet, and I have a feeling MudHen isn't done, either.

So, come support growing small businesses and your local brewer. We still have 4-packs of Rambler to Miami (NEIPA), Yellow Flashing Lights (Imperial Stout), and 1883 IPA (flagship, west-coast style) for sale in the pub. You might just gift someone their new favorite beer.

The Beer Dilemma - What IS Beer?

If you ask a brewer what constitutes a beer, they may give you a pondering look for a moment before asking you to clarify what you mean. Either that, or they'll answer you similarly to the following explanation:

Traditional beer as we know it, thanks to the German Purity Laws of 1516, consists of three ingredients. No more, no less. Water, barely, and hops. The actual law doesn't mention yeast as an ingredient and it's unclear as to why (my pint for a time machine!). We can only assume the brewers didn't actually know what role yeast played in brewing, but they definitely used it as part of the process.

And before that? A lot of beer was flavored and bittered using a variety of herbs, which is not actually beer, but a beverage known as gruit.

Of course, times and laws change. Beer today is still comprised of those four ingredients - and ONLY those four if you talk to a purist. But there are so many exciting additives to beer these days, lactose being a popular one in the craft beer world. As well as a couple different kinds of bacteria in order to make a sour. Still other craft breweries opt to throw in cereal or candy as additives to their beer. And then there are the plethora of seltzers available (although they are NOT beer and never will be, you can't change my mind).

I was going to take on the enormous task tossing an entire apple pie into one of my homebrews earlier this year before I decided against it. I'm still too new at the process and the level of fat I use in my homemade pie crusts is... enormous. There's a lot that has to be accounted for, even in homebrews! Most recently, I learned that using fruit purees in primary fermentation results in accidental barley wine.

Here she is! My homebrewed blood orange cream ale-turned-barley wine towards the end of fermentation.

Even well-known types of beer, like IPAs, have changed immensely in the past 8 or so years. We now have hazy/juicy IPAs - aka New England IPAs - that have so much hops added during the boil, during fermentation, and after fermentation that it creates a turbid IPA that is now widely acceptable for a beer. Ask someone fifteen years ago if they'd drink a hazy IPA and they probably would've laughed: "You mean chill haze?"

These days, it seems as though people might be driven to purchase beer based on how Instagram-able it is, regardless of how it may taste. Neon green brews are becoming more and more commonplace, for example. I vividly remember seeing many guests dump out a very red beer at GABF in 2019 from a booth somewhere near ours. I can only imagine it won't be long before we start getting hot pink or flashy orange beer, too. Maybe I should look for a beer that matches my hair, which is currently purple!

Perhaps Tony and I are old school when it comes to beer and brewing. We make what we want to drink and we hope that we make it good enough that others will want to drink it, too. Sure, we have our Fruitie Patooties and NEIPAs on tap for the foreseeable future, but you might have to twist our arms a good deal for us to put out something super crazy. Who knows, though? 2021 may yield something exciting for us.

And while I do enjoy trying new things, I'll still go for a MudHen Pils or Rising Tides Pale Ale when I want something crisp and refreshing.

Cheers!

Brand New Vessel

After a couple delays, our brewery - as it stands at time of publication - is finally officially maxed out with fermentation vessels. And vessel number nine has arrived!

Last week, a few days before the estimated arrival date, Tony got the call that our brand new 30BBL FV was finally in the state of New Jersey. It had made its way across the continent all the way from British Columbia. We now have 9 fermentation vessels - 3 of which are 30BBL and 6 of which are 15BBL - and hope to have the new one hooked up and ready to use sometime in January.

This means even more production in 2021 and we couldn't be more excited! Stay tuned for blog updates on the first batch of beer that'll be going into our brand new vessel.

Here it is coming off the truck

Getting situated so we can bring it into the brewery

Still all wrapped from shipping

Peeled and shiny!

December Days

December is finally upon us! Though the 60-something degree weather and tornado warnings remind me very much of Georgia and not something I'd associate with Jersey this late into the year.

If you haven't already, don't forget to bring a toy for the Lynch Toy Drive! We have a drop box near our front door.

And it's the last chance to enter our raffle for Habitat for Humanity. Drawing for the winner will be done on December 5th and that lucky person will get a huge gift basket of merch from all Cape May County breweries. Come up to the main bar and buy as many tickets as you like! They're only $5 each for almost $1000 worth of goodies. And your money helps fund the house that will be built in Upper Township! If raffles aren't your thing, we still have some delectable fudge porter on tap - all the proceeds also go towards Habitat for Humanity.

That being said, I'll be resuming my regular assistant brewer duties this week after a two-day canning run last week.

Being an assistant brewer isn’t easy. It’s not glamorous (in fact, it's quite messy at times). It’s not all puns and hop pellets (though there is a good amount of each, as well as Dad Jokes™ from both Tony and I). I learn best by taking notes, so I have a notebook filled with detailed steps on how to rack beer, how to cycle-in-place the vessels, how to clean anything and everything. And though I still ask a lot of questions, it's more or less ensuring Tony and I are on the same page with what needs to be done as opposed to "what comes next?"

I'm finding myself using my notebook less and less, too, as I become comfortable and confident in this position. The next big step is learning how to actually brew beer on our 15BBL (BBL = barrel) system! I've got the home-brewing down pat, though. Not gonna lie - brewing beer on such a huge scale is a daunting task and while I have the basics down, there are so many little steps involved that I'm sure I'll need to take another few pages of notes.

It's not an easy job, but it's satisfying and fun in a way that I can't quite put into words. I never leave the brewery feeling like I didn't accomplish anything - because there's always SO MUCH to do to ensure you're getting the best possible beer from our tanks to your table (or can).

This journey is far from over (unlike this year)!

Cheers.

Caution!: Yellow Flashing Lights

Another week gone, another week into winter here in the Wildwoods. And yet our small brewery is just chugging right along. Despite everything going on, we've managed to stay really busy. New canning line, distribution growth, and providing for our in-house pub needs on top of everything else. Never a dull day behind the scenes!

We made it through summer and most of fall, and we've already prepared our winter line-up. Currently on tap still is our fudge porter collab beer, The Beer That Built The House. Stop in to buy a pint and help Habitat for Humanity build a single-family home right here in Cape May County. We also just tapped holiday-delight Hero Boy. And now it's time for show-stealing Yellow Flashing Lights.

Simply gorgeous - our YFL is the perfect wintertime beer to enjoy on tap or out of a can

 

Available in cans just prior to Thanksgiving, the dining room tapping is set for Black Friday. So be sure to look for the yellow Hen in a store near you in early December. We'll have plenty on tap here in the pub, too, if that's more your style.

A robust, exquisite stout both on CO2 and NO2 (our Primary Cut version has a delightful spike of vanilla added), you really can't go wrong with our off-season tribute Yellow Flashing Lights. Come have a pint and make sure you say hello to Tony or myself if you see us.

Cheers!

Canned Delights

The holidays are fast approaching and it feels like it's still September, sometimes. Next week will be our November canning run and we'll be handling two different brands this go-around. Which means two days of canning! It's gonna be a busy week in the brewery.

First up is our Yellow Flashing Lights - a rich and robust imperial stout. It's smooth and chocolatey in taste, the perfect beer for the hops to take a back seat and let the malt be the star of the show. Just around 8% ABV, this beer packs a punch while it warms your heart. We're doing a very limited canning run for wintertime favorite YFL but no worries - we made plenty to have on tap, too!

Look for our black and yellow Hen labels at a package store near you (in December).

Looking for something hoppier? We'll also be canning pub-favorite New England IPA Rambler to Miami. We'll have cans on-hand here in the brewpub, so make sure you get here before we sell out. Soft and citrusy on the tongue, the almost-tart and floral aroma might make you forget how insanely hoppy this beer really is. It will only be available in 16oz 4-packs - until they're gone! Pick some up for an easy gift for that beer drinker who's always looking for the Next Best Thing. Rambler to Miami surely won't disappoint.

These gorgeous foil labels shimmer and shine in the sun, just like Sunset Lake!

                                    

I Need a Hero (Boy)

Winter is nigh - despite the 70F November days and how beautiful it's been down here on the Shore.

Regardless of the temperatures, we're re-releasing our wintertime favorite, a Belgian strong ale, Hero Boy. Set to be on tap at the end of this week, it's a delightfully drinkable, cherry-and-spice-spiked 8.2% ale. Perfect for those nights around a fire or just in good, comfy company. Come on in and grab a growler or crowler (or two - you know, to share!) or have one with a platter of barbeque or your favorite burger. Hero Boy honestly pairs well with anything you might be craving this holiday season.

It even pairs well with our community involvement, this time joining up with Wildwood's own Step Back Foundation.

From founder Maddie McCracken: "When I graduated from my senior year of high school (2019), I started this nonprofit organization called The Step Back Foundation in order to support local athletes who struggle financially. As you may know, the average income in Wildwood is less than $30,000 a year, which is very hard for a family to live off of. Many times kids miss out on opportunities to participate in sports because they simply cannot afford it. The Step Back Foundation provides athletic equipment (such as cleats, socks, gloves, basketballs, etc) to these student-athletes who may not have the means to purchase them on their own. Due to COVID and other reasons, we have also started to provide other necessities such as clothes, gift cards, etc (anything within means) to all of our local communities within Cape May County. 

The purpose of our organization is to help kids who are missing out on athletic opportunities to now be able to join something bigger than themselves by providing a little financial support. Unfortunately, when a student cannot afford athletic equipment, such as basketball shoes, he or she will just opt out of playing and work instead. With this foundation and the loyal support of our local businesses, we are able to provide these things. This allows our students to experience all of the attributes of being a student-athlete: from playing sports to building confidence, friendships, and memories. This is a continuing program, which we would like to grow and expand upon, so we can help as many athletes in the local communities as possible!"

Join us this weekend as we team up (hehe, get it?) with the Step Back Foundation to raise money for local kids and sporting programs right here in Cape May County. We all could use a Hero (Boy).

Racking this year's Hero Boy into its serving vessel! On my birthday!

And have you gotten your Habitat for Humanity raffle ticket, yet?? If not, come by the main bar any day of the week - they're $5/ticket, no limit on purchase amount, and every penny goes to help build a house in Upper Township.

Cheers!

The Beer That Built The House

It's been a really rough year, especially for those of us in the service industry. We're certainly all grateful our loyal patrons have been supporting us as much as they can during these uncertain times. In fact, we're so grateful that we've decided to join up with other local breweries to make a special porter in order to give back to our community.

This year, MudHen Brewing Co is reaching out to lend a helping hand along with all other Cape May County breweries. We've collaborated on a delicious chocolate porter that will make its debut Nov 7th 2020 at... you guessed it! MudHen Brewing Co. The beer in question is a group recipe, made with a variety of chocolate malts and real chocolate fudge, which was supplied by Wildwood's very own Laura's Fudge. It's a limited run, so make sure you're here to enjoy The Beer That Built The House while it's on tap. All proceeds go to CMC's Habitat for Humanity to build a single-family home right here in Cape May County's Upper Township.

It's a one-of-a-kind beer to fund a community project and Tony and I couldn't be more excited for you to join us in raising a glass for a good cause.

 

Tony at the lauter-tun at the beginning of our brew day

 

My job was to break the fudge into meltable chunks, which Tony and I then added to the boil

It was such a fun brew day doing something neither one of us had done before. And I haven't stopped dreaming about the fudge from Laura's Fudge on E Wildwood Ave. 

If you're salivating just thinking of enjoying this beer with a delicious meal, join us November 11th with your favorite Veteran. We're offering 10% off to anyone who's served this country. Hope to see you real soon!

Cheers.

Can't Stop, Won't Stop

Just because the busy season has come to a close here in beautiful South Jersey, it doesn't mean the brewery slows down very much. In fact, on the day I write this entry, Tony and I basically did everything in the brewery aside from actually brew (that's on tomorrow's agenda).

MudHen even bought our own canning line in September and had the inaugural run the same month, right after our Oktoberfest beer release and celebration. 

To learn the ropes, we had Jose from Wild Goose come out to show us how everything operates. It was a lot to learn, but the machine is amazing and we had a ton of fun finally getting our 1883 IPA out the door from our very own line. Helping hands came in left and right to assist with ensuring our labeler worked properly and each four-pack was lovingly packed into cases by employees right here at MudHen.

 Photo credit to Mary Pat (that's me weighing cans in the background!)

So, with our little golden goose, what's next? We have a Bakers' Double IPA canning run the last week of October. It'll just be us here at MudHen running the line - no help from Jose! And it's a bit thrilling to think about. We know what each 16oz can should weigh, we know what the machine should and should not be doing, and so all that's left is for us to just do the thing!

The Bakers' Double IPA is still my favorite brand from MudHen Brewing Company and you can bet I'm excited to get this back in cans and out on shelves for the masses to enjoy. The only downside? Bakers' Double IPA on nitro is even MORE delicious and only available in the pub! I guess you'll just have to swing by and have a glass. And don't forget to say hello to me or Tony if you see us.

Cheers!

New Beer, New Me (Fruitie Patootie Winters at the MudHen)

So, we're well into Fall and at MudHen Brewing Company, we've already released both our Oktoberfest (a traditional Märzen beer that I look forward to every year simply because it's SO GOOD) and our Nummy Pumpkin - which is going FAST. 

Well, with those two huge releases out of the way, what news could I possibly have?

Are you ready? Are you really ready? Because after weeks of discussion and weighing our options, Tony's decided to continue Fruitie Patootie into the winter time! Last year was our first release of the fruited blonde ale, which rotated four flavors last summer. We brought it back due to popular demand again this year and tossed in a couple new flavors. Did you have the Passion Fruit? Or maybe the Mango Pink Guava? We've just re-tapped Blueberry before going into rotation of comfy favorites like Strawberry, Passion Fruit, and Raspberry (maybe not necessarily in that order). 

Our Blueberry Fruitie Patootie, photo courtesy of Mary Pat.

And so what does Fruitie Patootie mean to me? It means learning how to cycle a serving tank that is half the size of the others (check). It means sometimes doing a double rack in one day and moving back and forth between two tanks with two separate cleaning needs (check and check). It means remembering what's under pressure and what's not, when to pull samples and release schmapp (that's a fancy word for the leftover yeasty yuck that flocculates [settles] out after fermentation; also, check). It's a messy job, but I love to do it!

It ALSO means that, when I'm behind the bar, I get to hear folks from all walks of life order the funniest-named beer Tony's come up with (yet). It's a silly name for a gorgeous beer that packs a delightfully fruity punch - and I'd know, I'm usually the one who dumps the puree into the beer once we've transferred it from fermentation to service. That also may or may not be part of the reason why my brew-side nickname is "Spills." A well-earned moniker, if I've ever had one.

We're excited to share our first year of carrying through Fruitie Patootie and we hope you come to the pub and have one. Or two.

New Beer, New Me (Holly Beach Wheat Makes a Comeback)

Most of our regulars are very well-acquainted with the Belgian-style witbier Tony dubbed Holly Beach Wheat. It's one of our most popular sellers and is usually on rotation for a good portion of the year. The exception is when we have the Henpecked Hefeweizen tapped, usually in early Fall to coincide with our Oktoberfest MarzHen release.

This year, we had our tap lines packed chock full of German goodness for Oktoberfest! Our smashing MarzHen traditional German lager; the Wise Hen Bock - a dark, tasty wheat beer with hints of spiced banana bread; the Henpecked Hefe - full of banana taffy flavors and a hint of clove; and our MudHen Pils - a classic, light-bodied pilsner style beer.

So, if you've been missing the Holly Beach Wheat, don't worry - it's back! And it's delightfully packed with flavors of ginger and orange peel, as always. Lightly hopped, though full-bodied with a smooth mouth-feel, you won't want to miss this delectable, delightful beer popular with locals and tourists both.

We've entered it into GABF at least twice and did one canning run of it during Summer 2020 (when we still had a mobile canning line come in to assist us). That's how good it is.

So for those of you who've been waiting? Rejoice and join us for a glass - especially during Happy Hour Monday-Friday 3pm-5pm when it's only $4 a pint.

An Introduction

Hi! Welcome to the brew blog.

This is the story - and reflections - of my journey into the world of beer brewing. And it starts, unofficially, long before the pandemic of 2020.

In 2014, I moved away from my home in Atlanta, GA; away from everything I ever knew and started living with my partner in Norfolk, VA. The Hampton Roads area was burgeoning with craft beer and a couple breweries had made themselves household names. Excited at the prospect of doing something new, something other than bartending or food industry work, I enthusiastically applied to the closest one - and I never heard back. My partner was supportive nonetheless and we even tossed around the idea of home brewing.

(It would be four more years before we started home brewing.)

Two years later, we were living in rural North Carolina. We had big box stores and a few bars with a decent craft beer selection, but no breweries for hundreds of miles. And the wineries left something to be desired in terms of variety. We began growing our own grapes with ideas of being home vintners someday. My partner began doing all the reading and researching, but it would be years before we could produce anything viable from our own grapes.

And two years after that, we moved to southern Jersey. Land of breweries and the newest (officially recognized) wine region in the country. I became fixated on trying to get my foot into the door of one of those breweries. Or, at the very least, a winery. It took several months and a government shutdown, but by sheer luck and terrific timing, I got hired as a bartender at MudHen Brewing Company in 2019, just before their 1st anniversary.

It was the newest brewpub in Cape May County and it’s the only brewery in Wildwood as of time of publication. MudHen is in a league of its own - a huge food menu, craft seasonal cocktails, and 10-11 beers of their own on tap with no outside beers sold on premises. When MudHen hires new people, they are destined to attend beer school with the head - and only - brewer, Tony Cunha. It took a little over a month before I was able to attend my first beer school, but I was eager to learn about the product made on-site.

I was thrilled to attend my first beer school. Tony gave us a thorough run-down of the process, from milling the grain to the serving tanks in the cold box. It was a lot of information, but all we needed was the bare bones of what went on in our brewery. We did a tasting afterwards and I think I mentioned one of his beers tasting like PBR, which I love, to which he said, “Thank you.” And I think he meant it, so I thought I was off to a pretty good start. I tried our IPAs and - never having found an IPA I wanted more than one of - I was pleasantly surprised at how much I loved our Baker’s Double IPA. I expected bitter beyond belief and was instead met with hints of citrus, a balanced, slightly-bitter IPA that sat at a hefty 91 BUs. Even better? We had it on nitro and if you’ve never had an IPA or DIPA or even TIPA on nitro? You’re missing out.

I digress. I was fairly intimidated by all the knowledge that Tony bestowed upon us that day, but a lot of it stuck. I wanted to serve our product - his creations - to as many people as possible. I knew that if I could change my mind about IPAs, I could change someone else’s mind about them, too. “Hoppy” was no longer a deterrent for me to try a beer and it shouldn’t be anybody’s deterrent, honestly. We’ll get to an entry on hops some other time. I wanted our guests to love our beer as much as they loved the idea of being in a brewpub, so maybe I felt a little heavier weight on me to serve the product to the best of my ability. Every time Tony was on the other side of that big glass window, watching me pour, I would sweat. Was there too much head on this beer? Not enough? Did I rinse the glass, first? Is everything I’ve ever learned about beer service wrong?

Some of it was.

And I guess he saw me learning or saw my passion for beer because he completely took me by surprise when he invited me out to Denver last year. I went from being the New Kid to part of what felt like an elite team to represent our brewery and introduce our beer to the West and what an adventure it was! That, too, is a whole other blog post.

On the way to Denver, I rode with Tony to the Philadelphia airport. We talked shop and eventually he mentioned he was looking for an assistant brewer. I thought, surely there must be someone with experience he can find for that position - ESPECIALLY someone local. Someone who wouldn’t need to learn every single little thing about the equipment or who could already hoist 55lb bags of grain above their head. But the weeks moved forward and nobody filled the position. Season was coming to an end, bar hours were getting shorter, and I took a leap and inquired about the assistant brewer position, despite having JUST begun home brewing with my partner. Tony was more supportive and welcoming than I’d ever imagined taking on someone with basically no experience, but I’m forever grateful for it.

In late 2019, I began working festivals all over the state, as well, while waiting for official word when I’d start my journey as assistant brewer. Then, one day this past February, Tony gave me news that I’d be official on March 1st with my first day as his assistant March 3rd. We bottled for the World Beer Cup and began prep for Atlantic City Beer Fest - the next biggest festival we’d be going to with a team. But Covid-19 began spreading stateside and large events were getting canceled one-by-one. Still, I felt like our little bubble down here might provide some solace from the pandemic. But on March 16th, I got a text from Tony - no work until further notice. I was broken-hearted, unsure of anything at that point. I got the same text from my bar manager, which meant I was out of work for an undetermined amount of time and I was devastated.

I filled my time with home brewing. My partner and I had brewed an Altbier in February, just before our fifth anniversary, and so we bottled that and brewed a Dunkelweizen. In April, I visited Tony and we had the extra bottles of beer we’d sent off to WBC, which got turned into hand sanitizer, wondering where we would’ve placed in competition. And then, in late April, Tony gave me the second-best news of 2020 - I’d be resuming my position as assistant brewer.

So, here we are. Amidst a global pandemic, I’ve begun my journey. And I have so much more to share about how I got here and where I’m going.

Til next time,

Cheers!