Sean Jewett of East Nashville Beer Works is this week’s guest on The Brewer’s Life Podcast. Sean is Head Brewer and Driver of the Winnebago at East Nashville Beer Works. They opened their brewery doors to the public August of 2016, and have been absolutely crushing it ever since.

Doug Laramie and Sean Wilder of Henderson Brewing Company are this week’s guest on The Brewer's Life Podcast. Henderson Brewing Co. is just getting ready to open, and these two gents were more than willing to share some outstanding stories, and their experiences with getting the doors open on their fledgling brewery.

Ed Musselman and Cory Greene of Dry Ground Brewing Company are this week’s guests on The Brewer's Life Podcast. Ed is owns the brewery, and Cory is the General Manager, so we got to talk about a wide variety of topics that I normally don't get to go into. Needless to say I learned a ton, and so can you!

Kate Russell and Joey Medeiros of Hopkinsville Brewing Company talk about their experience starting and maintaining a 2.5 BBL brewery in Hopkinsville, KY. They make starting a brewery look easy, and have the beer to back it up. This is an episode you definitely don't want to miss!

Introduction

This week I sat down with Eric Brannstrom over at Tennessee Valley Brewing Company. Eric and Wendy Brannstrom are the perfect example of what a husband and wife can accomplish together when opening a brewery. I swear anytime you go into that place you just couldn’t feel more welcome. Without further ado onto the interview — PODCAST ENGAGE!

Show Notes

* 00:47 Start of the Interview

* 02:37 What was the first beer you tried?

* 03:28 What did you do before becoming a brewer?

* 06:07 What led to opening a brewery?

*  07:01 What size of brewery are you?

* 07:40 When do you brew?

* 08:08 How did you go about financing the brewery?

* 10:12 What was one of the biggest hurdles to opening at this location?

* 11:28 How long did it take for your brewer’s notice to come back?

* 13:23 Before inspection did you have anyone come in ahead of time?

* 14:09 How long were you doing the buildup?

* 16:00 Did your landlord charge you rent while you were improving the building before opening?

* 16:45 Did you find anything surprisingly easy about the process?

* 18:27 Why Clarkesville, TN for the location?

* 20:00 What’s your recipe development process like and where does your inspiration come from?

* 22:01 Keeping up a rotation on taps and having an assistant brewer.

* 24:49 What size is your brewing system?

* 25:54 When do you pitch your yeast?

* 26:31 What kind of yeast are you using?

* 27:58 What are some the challenges you face with a 3 BBL system?

* 30:01 What kind of sour beers are you doing?

* 31:02 What are some of the advantages with the 3 BBL system?

* 32:27 Do you have any beers that you’ve made your flagships?

* 34:38 Who is the manufacturer of your system and what was it like going through the process?

* 38:00 What do you do with your spent grains?

* 38:42 Do you have any recycle procedures for your water?

* 40:25 How is the saved hot water put to use?

* 41:10 Why did you choose an electric brewing system?

* 42:18 How do you manage fermentation temperatures?

* 42:59 How did you learn to brew on your system?

* 43:39 Do you use a software for your process?

* 45:38 Where was the discrepancy between software and system?

* 46:32 Are you currently distributing your beer?

* 48:39 Are you still doing food trucks?

* 49:34 Has it been a benefit having food trucks over an internal food source?

* 50:41 What’s something you’d tell yourself starting out?

* 51:40 Is there anything that you would have done differently?

* 52:34 How can our listeners contact you?

Once again that was Eric Brannstrom with Tennessee Valley Brewing Company in Clarksville, TN. Something we didn’t get around to talking about in the interview was their mug club. Basically you pay a fee, and get a mug that stays at the brewery. It adds a few extra ounces to every one of  your beers, but the part I thought was really special was for the soldiers that are part of the club. Whenever a soldier is deployed, its indicated on the mug, and patrons of Tennessee Valley can buy that soldier a beer while they’re away, and then once they get back they can cash it in. Pretty awesome stuff.

 

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This episode I’m chattin’ it up with The Star Spangled Brewing Company’s very own Josh Romaker. Honestly, Josh has one heck of a brewery tucked away in Clarkesville, Tennessee. They’ve got some outstanding brews, a great atmosphere, and quite the brewery opening experience. Josh was kind enough to take the time to share his story, and impart some excellent knowledge!

SHOW NOTES:  

* 1:03 Josh’s Introduction

* 2:23 When did you first get into beer?

* 3:46 Do you remember the first beer you tried?

* 4:19 When did you start brewing?

* 5:05 Water Adjustments

* 6:31 How did you decide to open a brewery?

* 8:44 How did you finance the project?

* 10:43 Full Ownership

* 11:38 How long was the process of opening?

* 13:40 What have been your biggest hurdles?

* 14:29 What have been your biggest successes?

* 15:54 Getting Barrels for Aging Beer

* 17:16 Was there anything you found surprisingly easy?

* 18:22 Why did you choose Clarkesville, TN

* 19:58 What’s your recipe development process like?

* 21:56 Listening to the Consumer

* 23:12 Customer Service

* 24:10 What made you choose a 3 BBL system

* 24:52 Brewing Frequency

* 25:30 Are there unique challenges using a smaller volume like 3 BBLs?

* 27:13 Pilsners and Lagers

* 28:19 What do you feel the advantages are with a smaller system?

* 30:25 Have you found repeatability with your brewing?

* 32:37 How did you learn your professional brewing system?

* 33:31 Cleaning and Sanitation

* 34:11 What do you do with your spent grains?

* 34:52 Disposing of Waste Water

* 35:34 Recycling Brewing Water

* 36:13 Who is the manufacturer of your brewing system?

* 37:58 Being Able to Pivot on a Name Change

* 38:56 Who do you get your yeast from, and do you harvest?

* 39:27 What made you choose dry yeast?

* 40:09 Do you do anything to prepare your yeast before pitching?

* 41:02 What are your future plans for the brewery?

* 42:25 Distributing Your Beer

* 44:21 Tennessee Distribution Laws

* 45:26 What is something you’d tell yourself starting out?

* 47:19 Working With Local Regulation Boards

* 47:57 Brewer’s Notice

* 48:58 Is that anything that you would have done differently?

* 49:44 What’s it like accepting the risk of starting a new brewery?

* 50:22 Final Words of Wisdom

* 51:06 The Star Spangled Brewing Company Contact Information

As promised, connect with The Star Spangled Brewing Company:

Facebook

Instagram

Website

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