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Thursday, 16 April 2015 12:27

Video: Take-home draft beer in a can

A piece on a new dimension in take-home beer, courtesy of I Drink Good Beer. 

Published in Home Page

 

Spellbound-Canner
After a parade of stainless steel-laden trucks to Spellbound Brewing’s loading dock, the next delivery truck to pull up will most likely be loaded with malt and hops, yet another signal of “beer soon” from the Mount Holly craft brewery.

On Wednesday, a canning line was offloaded at Spellbound, the last of the equipment that co-owners John Companick, Mike Oliver and Scott Reading acquired to outfit their production brewery.

“All the equipment we need is in the building,” John tells Beer-Stained Letter.  “It’s nice seeing it here, knowing that we don’t have to wait for another (equipment) truck to back up. The next truck that backs up is going to have our ingredients.”

On Wednesday evening, the Cask ACS line, capable of putting up 30 cans a minute, sat freshly uncrated, waiting to be tucked into its spot in the brewery floor plan. 

Spellbound-BrewhouseThe canner and depalletizer arrived a couple weeks after Spellbound’s 20-barrel brewhouse was forklifted piece by piece off a flatbed trailer; in weeks prior, it was the brewery’s fermenters.

There’s still some crucial work ahead, i.e. electrical work and completing the coldboxes. But the finish line is very close, John says, and a summer opening with eight to 10 taps in the tasting room is within reach.

“Right now, we’re just working on finishing up the electrical, getting the permits; same thing with the plumbing,” John says. “Then we're down to getting our certificate of occupancy, getting our OK from the state after inspection, and then we’re ready to go.”

When that happens, Spellbound will become the second Mount Holly craft brewery to open its doors. Village Idiot Brewing opened late last year just three miles away along High Street, the main thoroughfare through the town, the county seat of Burlington County.

 

Published in News

Village Idiot Rich Vince Fermenters
T
he mash-in
was done, and the waiting had begun.

Plenty of time before the next step – sparging the grain for the chocolate oatmeal stout – plenty of time to devote some attention to a few other tasks.

Rich Palmay stepped away from the brewhouse space situated in a former tavern kitchen and pulled up his email account on a laptop computer left on the nearby bar. He clicked on an email, a much-anticipated missive from the state of New Jersey.

"It's here," Rich announced to his brewing partner, Vince Masciandaro, who stood a few feet away.

"Attached," Rich read aloud from the Division of Alcoholic Beverage Control email, "is a pdf of your license certificate that will be mailed to you shortly."

Published in News

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