Hey everyone; check out some new and cool pictures from the brewery!  We have been extremely busy recently brewing up some new beers and spending time in the lab getting to know our microorganisms.  So let's start with the new beers; first off is our classic American Double Pale Ale named Doc's Pale Ale. Doc's is extremely hop forward (especially for us) using one of the dankest hops in the industry called Columbus.  We use a liberal amount of Columbus in the flame out and also age and dry hop for several days.  This results in a very floral aroma and crisp hop finish.  This beer will go very FAST so go to the Stube and come get your growlers filled as soon as possible.  Doc's will be out this week!!

Docs Pale Ale grain!  Oats in the middle and barley sneaking in on the side.

Docs Pale Ale grain!  Oats in the middle and barley sneaking in on the side.

Wort (sugar water) from Prime Stache Lager slowly making it's way into the kettle to be hopped and boiled.

Wort (sugar water) from Prime Stache Lager slowly making it's way into the kettle to be hopped and boiled.

Our 2nd new beer is completely brand new.  We have recently partnered with the Prime Stache in Old City, Philadelphia which is owned by our buddy and tight end of the Philadelphia Eagles, Brent Celek, to do a year round house beer.  The Prime Stache Lager is a hybrid between a German and American Lager and has a crisp hop flavor to add a little more excitement and taste to this malt forward refreshing light lager.  This unique beer will always be available at 110 Chestnut St along with other Roy Pitz products for the entire year going forward.  Please check them out and support our friends over at Prime Stache.  You can also grab a pint at the Stube every once in a while when we keep a keg for ourselves.

Wort (sugar water) being created and showing us a level in the Mash Tun.

Wort (sugar water) being created and showing us a level in the Mash Tun.

Looks like brew day!  Once the kettle is in a rolling boil we lose a little bit of product in the form of steam.

Looks like brew day!  Once the kettle is in a rolling boil we lose a little bit of product in the form of steam.

And then there was FUN IN THE LAB!  We have really been learning a lot in the lab recently including preparing sterile plates and slants, isolating pure cultures of yeast and bacteria, growing dregs from bottles (What are dregs???  It's the yeast and bacteria sitting at the bottom of a bottle), and beginning to age beer in barrels.  Using a lab is one of the hardest, most rewarding and important aspects in a brewery.  As we continue to grow as a company so too will our microorganisms and our lab.

A pure culture of yeast plated out and stored.  This will stay viable for at least 3 months to a year and we can actually brew with this after propagation!

A pure culture of yeast plated out and stored.  This will stay viable for at least 3 months to a year and we can actually brew with this after propagation!

Yeast and bacteria dregs being propagated on a stir plate.  The microorganisms multiply and become more healthy preparing them for fermentation.

Yeast and bacteria dregs being propagated on a stir plate.  The microorganisms multiply and become more healthy preparing them for fermentation.