When you brew great beer that people love inevitably there will come a time to expand the business. Unlike previous breweries that also got their start at 1 Industrial Way in Portland; Austin Street plans to stick around as their business and space grow. We sat down with Jake and Will to go over what it takes in their words to go from “tiny” to “small.”
Brewing professionally takes much planning in advance because you just can’t get any hop you want when you want it. Sometimes you are planning years in advance, especially when one of your beers has five hops in it! Even the equipment is paid for six months before its delivered due to the popularity and success of craft beer. Expansion takes more than breaking down walls and pouring concrete. There is relicensing with the state and federal government, inspections, business plans, and bank loans. The guys talk about how it’s often like starting over as a new business when it comes to the paperwork and processes.
We try their Patina Ale and Milk Stout (that was on hiatus for three months and now back by popular demand) and learn why Austin Street is not locked into just one style. Jake and Will talk about their love for a one thousand year old German Lager and give us the details on their new equipment including placing the Glycol Cooling System on the roof with the compressors to keep heat away from the beer and be more energy efficient in colder weather.
Your weekly dose of YouTube Clips:
Passenger Side by Wilco
Beacon by Matt Duncan
Have you visited Austin Street Brewery? If so, which beer you tried was your favorite? Tell us on Facebook and share any photos from your visit.
PS Check out the rest of the pics from this episode here!
PSS For Austin Street & Mami Food Truck’s Portland Beer Week video go here and for all other videos we took go here.