August 16, 2017
My last update here was to announce and celebrate the brewing of our 100th batch at Critz Farms, the Estate Pale Ale. That batch has since come and gone, and now, less than four months later, today I am brewing batch #150.
To put that timeframe in perspective, it took about 17 months of brewing to reach batch #100. Whoa! Who hit the fast forward button?
That pace is slated to continue: by next week’s end, in a scant 8 days from now, the brewhouse will have churned out batches #151 through #157.
It is fitting that while batch #100 was a special, small-batch recipe using all Critz Farms-grown ingredients, #150 is a batch of my most-made beer, The Eleven IPA, destined for a can. Much of our increased volume is finding its way into 16-oz cans – you can find four packs of The Eleven IPA, Pig City Porter, and Honey Blonde Ale in Syracuse Wegmans locations, Caz Tops, and elsewhere throughout central and western NY.
So the wheel keeps turning, and it won’t seem to slow down. The tasting room is recently expanded, and summer is in full swing on the farm. But luckily I am still finding time (and fermentation space) for those unique small batches – this weekend, just in time for our annual Blueberry Jam festival, our first session IPA hits the taps: Take A Step Back.
I think I could use a Step Back myself, and for a brief moment this weekend in our expanded tasting room or out on the lawn with some great friends and great music, I think I’ll enjoy one!