To Name A Beer

One might think that naming a craft beer is a simple task. However, there's a lot involved in what goes into naming a beer. One major aspect of naming a beer is whether or not other breweries have used the name or some iteration of it. Another is whether the name makes the beer sound like it tastes good or is appealing to a first-time consumer. For instance, you probably wouldn't reach for a beer that's named in a way as to conjure the smell at low-tide in the estuary. Or of stinging insects that can be a nuisance. And you probably wouldn't want to order a beer that's hard to pronounce or is downright perplexing if you've never had it before.

Clean, simple, unique - these are what a beer name ideally should be. The name should tell you something about the beer that will make you want to purchase one (or try one, at least). Maybe it hints at the broad history behind the brewery or the area it's located - like the 1883 IPA.

It often takes an entire team of people to come up with - and approve - a beer's name. Someone is constantly checking to see if it's taken. Someone else is establishing an understanding of what direction the beer name should go. Here at MudHen, we also have our resident artist, Russ, whose input is always valuable and our can designs kind of (really) depend on him.

Stay tuned for new beers on tap and in cans. We hope the names delight you and entice you to have a pint (or two).

Cheers!

Downtime? What is Downtime?

We're well into January 2021, and one might expect that means a lot of downtime in a place down the shore. Quite the opposite, in fact. Pub-side business is booming, Tony's got most of the year already planned out for the brewery, and - despite it being off-season - there is always something to do brew-side.

Because we have plans for expansion, and those plans are already in motion, it was high-time to rework some plumbing and piping to some of our fermentation vessels. With that done and out of the way, we took the opportunity to clean the outsides of all 9 vessels. Decidedly not a dry job, Tony and I donned our rubber boots and safety goggles, and we broke out the ladders. Then we got to work ensuring the stainless steel would be blinding in the mid-afternoon sun that comes through our street-side garage doors. With most of our storage racks out of the way, I tackled the floors behind the mill room and got them ready for a brand new year of brewing, too.

Again, this job isn't glamorous or thrilling. It is exciting, it is labor-intensive. it is one of the most fun jobs I've ever, ever had.

And when I'm done with my day in the brewery, I usually enjoy a well-deserved pint of whatever's my current favorite on tap. As I write this, I have a pint of MudHen Pils next to me. Crisp and refreshing with a vaguely floral finish. It's this beer in particular that makes me wish domestic beers were made in compliance with the German Purity Laws. This is truly a gratifying beer to end a long day.

Cheers!

Getting Bigger

 The past week was a whirlwind of activity in our brewery becaaaauuuuuuse 

we've gotten permits approved for physical expansion!!!

Originally scheduled to can the Cackling Coot on Wednesday, we ran into some hiccups (it happens) and had to postpone the run. Tony and I tag-teamed day after day of transferring (racking) beer to our service vessels. We then spent the weekend canning in preparation for the preliminary work to be done in order for the expansion to begin.

For the first time since before we opened, we will have exactly zero full fermentation vessels in our brewery for a few days while work is being done on the pipes. And then it'll be brew day after brew day to fill them right back up and keep the beer flowing for our pub patrons.

Whoever said off-season was down-time never worked in a brewery.

2021 is shaping up to be our biggest year, yet!

Of And Relating to Aquatic Birds

For the past two days, I've had a visitor in my backyard of the Great Blue Heron variety. It was hanging out by the koi pond all day Sunday until my spouse decided to shoo it off, since we enjoy having koi fish. This morning, it was perched on the edge of our above-ground pool until I opened the blinds to get a better look at it.

It's very fitting we were visited by this flying dinosaur due to the fact we are canning our Cackling Coot Belgian Tripel this week in the brewery.

Named after the American Coot's call, an homage to the migratory bird found in the rivers, streams, and marshes of Southern Jersey, our Cackling Coot is a delightful, strong Belgian ale with a fruit aroma and a touch of spice from fermentation.

We'll have four-packs for sale and the beer on tap in our pub later this week, so make sure you stop in to have a pint.

Cheers!