We (Black Heart Brewery), were recently interviewed for an article in our local paper about the 4 breweries and brewpubs planning to open in Binghamton, NY. Today, the article ran in The Press & Sun Bulletin on the front page. Here is the section on our business:
Black Heart Brewery
What: Nanobrewery, using ingredients from the Finger Lakes region.
Where: Currently brewing 10-gallon, all-grain batches from the garage of Brett Martin’s home on Binghamton’s West Side. They made their first batch of beer around 2004. They now brew about once a week, making mostly ales — mainly a pale ale, a porter and a few other beers.
They’re looking for a new location — about 1,600 to 2,000 square feet — and are considering Binghamton.
When: They hope to open at the new site in the spring and initially sell their beer in kegs to bars.
Who: Friends Brett Martin, the business owner, and Jay Maslar, head brewer. Both are 2002 Seton Catholic Central High School graduates. They sat next to each other in class, thanks to assigned seating based on the alphabetical order of their last names.
Martin is an iPhone programmer at United Health Services. Maslar works at an area jewelry store and does video and audio work for Broome Community College. They expect to operate the business by themselves for at least the first six to 12 months.
On the Web: blackheartbrewery.com.
Here is the whole article:
A quick video about incorporating, merchandise, fundraising, Kickstarter, and how to increase your chances to try our beer.
On Sunday, Brett and I spent the entire day, a good 10 hours of it, in the brewery soldering, cutting, stripping, and connecting wires and components. We are happy to announce we now have working switches and LED indicator lights. These let us know that the components are getting power, and are explained further in the video below. We are ordering the rest of the box parts tomorrow and it will be completed on Thursday, less the Brewtroller 4.0, which we are waiting to hear an arrival date on. Other than that, we can finish hooking back up the plumbing, route the wires, test the valves and connections. We will be brewing within 2 weeks; period.
We were pleased to find out today that our friend Adam, who is BHB’s welder, will be finishing up the mounting arm for the control box, and we will have it in place by mid week; pictures to come.
Our grain mill is hopefully going to be completed by the time we brew again, but if not, I will deal with ONE last manual crush session at the local homebrew store [Author’s note: As an aggressive inline skater, I have sustained many shoulder injuries through the years, most recently with a dislocation prior to massive snow storms, so that Monster Mill is going to be my new best friend soon.]
Like I said previously, we are 2 weeks away from being able to brew again, and once we do, the beer will be flowing. We just ordered up 11 1/6bbl kegs, that we hope to fill very soon via a weekly brewing schedule, a goal that we are on task to reach by the end of March.
That is all for now. Please enjoy the short update below, with many more to follow, including some in depth videos on nanobrewing. Cheers!
The Plexiglas has arrived, we have painted it, and it is attached to the door. Most of the connectors are hooked up and will be completed by the end of the week. Expect another video when we can fire up the system in manual mode.
I had purchased a seasonal 12 pack from Samuel Adams; the American Classics pack. Now, I had previously tried and reviewed the classic Boston Lager. So I thought it would be neat to do a different sort of post.
What if I did a side by side tasting of Boston Lager with the Perfect Pint glass and the Spiegelau tulip glass? The first is a beer glass specifically designed around the SA Boston Lager. The second is a German made crystal tulip glass; my favorite style and specific model. All of my beer reviews are now done in this one. Check out the video for some interesting surprises.
Click through the video to YouTube for a higher quality video
Here is a little video we put together to update people on the brewing and business of Black Heart Brewery. It explains our next 1 month to 2 years. It sums up a lot, and while it might be a bit technical for some, it is really informative. Check it out and head over to our Facebook page at facebook.com/blackheartbrewery. You can also follow us on twitter at twitter.com/blackheartbrew.