Moving on Over!

Sorry that it’s been so long since our last post on the state of affairs with the brewery startup. We are still here alive and kicking and eager to get things rolling. We can’t wait to get the brewery started. Welcome to the new Warlock Brewing Company website. Moving on over! It’s new in the sense that the name has changed, but it still contains the history from the old brewery startup days. We will keep the old blog posts and content including some of the old logos, but we’ll create new Warlock posts and content. We’re real happy to learn that the USPTO has pre-approved our trademark ”Warlock Brewing Company”. The mark will be posted in the gazette for opposition for 30 days beginning on April 1st. Stay tuned for the official approval on May 1st.

Warlock-hop-cone_sword-icon-300x154

We’ve also setup the blog posts to automatically post on Facebook when we post them here. I hope that works…fingers crossed. I’m happy to report that this is the first blog post on the new Warlock website. I also plan to keep everyone better informed as we move ahead.

We are currently going through zoning approval for our proposed location and hope to have some news to report to you within the next month on that. We’ve tentatively agreed on the terms of the lease and will hopefully get a council vote on April 7th. We’re anxious to get the official word on the proposed location very soon. Stay tuned for the announcement!

Thanks for hanging in there with us! Happy Spring!

Taste the Magic!

Ron

Rendezvous with the Warlock Business Plan!

No one ever said that planning a business was easy, and I can certainly attest to the fact that they were all right. The Warlock business planning process is in full swing. Scott and I have been brainstorming and envisioning our plan for several months now. The time has finally come to collect all of these great ideas and put them onto paper, then start crunching the numbers. August is the month of business planning for Warlock!

I’ve finished crafting the sales forecast, and I’m working on cost of goods sold, as well as margins and cash flow. I’m not only crunching numbers in my head on my commute to work every day, but I’m adding and subtracting while I eat my dinner, and I’m even dreaming about beer sales. It’s pretty much a part of my daily life. From phone calls to utility companies and insurance companies, to meetings with accountants and lawyers, then more online research at every chance that I can muster. Late nights are an everyday occurrence. “No rest for the weary” is my motto. The business planning process is life consuming, and all the while, I still have my day job. Work by day and work by night. It’s a choice that we’ve made and a promise we’ll keep.

There are many assumptions that are made during the business planning process, especially when establishing a new business. We’ve researched the industry and we’ve done our homework. We believe that we have a viable business model and a solid plan. We also think our plan is exciting and convincing. Making a dramatic pitch to the banks and investors will also be key to our success during fund raising.

Don’t get me wrong, writing the business plan is fun and exciting, but there are a lot of challenges just as well. Step by step, page by page, spreadsheet by spreadsheet…we’ll have it ready for the banks in due time. The target date for finishing the plan is set for September 1st, but the first priority is making sure that it’s a viable plan. Writing the plan has been an educational experience. I’ve learned a lot about accounting, as well as sales forecasting, not to mention that this process has also painted a lively picture of how the business will operate and conduct its daily business.

When we’ve dotted all the i’s and crossed all of the t’s, and we’ve reviewed the business plan for accuracy/completeness, we’ll then plan to send it out to our business colleagues, advisors and other business professionals for proofing/validation, before we finally take it to the banks and start seeking business investors. The fund raising process will begin right after we incorporate the business, which will happen sometime during the fall of this year.

We invite and encourage everyone to consider this exciting opportunity of becoming an investor in Warlock. Become a part of Delaware brewing history and join us for a thrilling experience. Please contact us right away for details at ron@warlockbrewing.com .

Thanks to everyone for their support!

Cheers!

Ron

The first generation Warlock beer!

Bluesman 1000

When I decided to go pro, there was one very important question that came to mind.  “What should we brew?”.  There are several factors that should be considered when making this decision (cost, popularity, competition, etc…). Among these considerations, I decided that the most important factor was what we liked to brew and drink the most. Hoppy beers are always a huge favorite mine. Along with the hoppy beers comes the elegant Belgians and the purity of German styles, just to name a few. I’ve always enjoyed brewing a host of different styles of beer, and plan to incorporate many of these styles into our seasonal lineup.

We plan to continually produce pilot scale batches of beer for serving in our taproom. We will keep a steady rotation of beer styles including “extreme” beers as well (10 gallons at a time). We like to call these batches “taproom exclusives”. I want to produce as many styles of beer as we possibly can, even given the equipment/labor/cost constraints. Just as I enjoy multiple styles of beer, it is our hope to be able to offer that same luxury to our customers.

Unfortunately, we aren’t licensed to produce beer on a professional level yet, therefore we’re limited to producing beer on a homebrew scale (personal consumption only) using our pilot scale brewery in my garage. By federal law, we are only able to produce 200 gallons per year.

http://www.homebrewersassociation.org/pages/government-affairs/statutes/united-states

We use a single tier brew stand, which is a clone of a Brutus 10 design (courtesy of Lonnie Mac). My brew stand is dubbed “Bluesman 1000”. It’s an all stainless steel design utilizing three Blichmann 15 gallon kettles, two March pumps, a Blichmann chiller and various  process control components. The brew stand is equipped with three banjo burners that use propane. I can produce up to 10 gallons of beer in a single brew session. My brew day is about 8 hours long, not including the fermentation or packaging time. It takes about 14 days to produce an ale and 28 days to produce a lager. Ten gallons will fill two Cornelius kegs (2 -sixtels).

Bluesman 1000

I’m a brewer at heart and love to create sensational beers that make people smile when they experience them. We’re confident that you’ll find our beer to be some of the best available. I can only hope that when we commission the brewery for production, you’ll get to be a part of the Warlock experience and taste the difference for yourself.

Initially, Warlock plans to produce four flagship (year-round) beers, including an American Pale Ale, American IPA, Belgian Witbier, and a Chocolate Hazelnut Stout. There were many batches and experiments that led to the final recipes for these beers. It took many years of recipe formulation to develop them to this final stage. A lot of blood, sweat and tears has gone into this development effort over the course of many years, but we’ve fully developed the beer recipes to the point that they are now ready to be scaled up to 20 BBL batches. Ready or not…here we come!

Cheers!

Ron

So…you want to learn how to judge a beer?

I never realized how important the ability and know-how to judge beer would be for the brewery. A good palate and sound sensory skills are very helpful.  I joined the ranks of the BJCP many years ago, not only to increase my knowledge and understanding of beer, but also to improve my sensory skills.  Studying brewing science and tasting beer styles from around the world for about a year was a sound pre-requisite toward passing the BJCP Legacy Exam. I did it! I scored well and earned the title of Certified BJCP Judge.

http://www.bjcp.org/index.php

Judging beer is not only fun, but a rewarding experience as well. A thorough understanding of the beer style to be judged is paramount to making a credible assessment of the said beer. The judging process is comprised of five elements. Aroma, Appearance, Flavor, Mouthfeel and Overall Impression. These elements are dictated by the style of beer being judged. For example, a Stout will be dark, roasty and malty as compared to a light lager which will be much lighter in color, much restrained in maltiness and very drinkable. The BJCP has an official scoresheet to tabulate and/or comment about each aspect of a given beer style.

http://www.bjcp.org/docs/How_to_Judge_Beer.pdf

The judging process begins by obtaining a given beer at the correct temperature for the particular style being judged, then pouring the beer into a clean, colorless and odorless glass. Immediately bring the glass about an inch away from your nose to detect the beer aroma. Depending on the beer style, there may be fruity, spicy, hoppy, alcohol, chocolate, caramel, nutty, clove, etc… aromas. The next thing is to check the appearance of the beer. What color is it? Is there beer foam? Is the beer clear or cloudy? Then comes the flavor detail. Taste the beer and think about what you are tasting. It may be malty, hoppy, bitter, alcoholic, etc… While tasting the beer, determine how the beer feels in your mouth. Does it feel light or thick? Does it finish sweet or dry in the finish? Finally, think about the overall impression of the beer in your opinion. Was it good, bad or indifferent? Were there any off flavors or aromas? As a BJCP judge, the sampled beer is judged against a known commercial example per a given style using style guidelines, then document all of this information and give the beer a score.

http://www.bjcp.org/docs/2008_Guidelines.pdf

As a beer advocate, beer lover or beer geek, one doesn’t necessarily have to follow the discipline of a BJCP judging protocol in order to assess a beer’s quality, but can opt to judge a beer for the sheer fun of it. One can judge a beer simply by determining each element of the beer’s characteristics “mentally”, then keeping a mental note of a particular beer’s attributes for future reference. Give it a try to determine for yourself just how much fun judging beer can really be.

This weekend is the 3rd Annual Battle of the Brews homebrew competition, being held at The Delaware State Fair in Harrington Delaware. I’ve had the honor and pleasure of directing the judging of this prestigious competition for the last two years, and will do it again this weekend. This competition is the best of its kind on the Delmarva Peninsula. Some of the country’s best, highest ranking BJCP judges culminate for this great event. After the competition, we conduct a Best of Show round to determine the top three beers of all the first place entries of each category judged. Homebrewers that entered and win in this competition walk away with ribbons and prizes, but also the satisfaction of knowing that their beer was judged and given sound feedback to help them improve their beer. It’s all about the betterment of the brewer.

http://www.delawarestatefair.com/events_detail.aspx?id=79

Cheers!

Ron

Brewing up a Revolution!

The American Homebrewers Association celebrated it’s 35th annual National Homebrewers Conference in Philly last week, and it was a spectacular, fun-filled, yet educational event. The record-setting conference gathered some 3400 homebrewers and beer enthusiasts from around the country, with some attendees coming from as far as Australia. The conference offered educational seminars, a pro-brewers night, club night and a Grand Banquet, along with the National Homebrew Competition, which was judged by some of the top judges in the country. I was on hand for the competition and judged Strong Ales, which includes sub-categories: Old Ales, English Barleywines and American Barleywines.

The conference was held at The Marriott Downtown, on Market St. in Philly, which is across the street from The Reading Terminal Market and one block from Independence Hall. The beer bars in Philly are abound, which made for a great place to host the conference. The ever popular Monk’s Cafe, at 262 South 16th Street, was a popular destination for many conference goers, especially to try some of Monk’s Cafe “Flemish Sour Ale” on tap. The founder of Monk’s Cafe, Tom Peters, was on hand to deliver the conference keynote address.

Among some of the best local Philly beer bars include: Nodding Head, Local 44, Johnny Brendas, The Grey Lodge Pub, Jose Pistola’s and The foodery, just to name a few. Also, while your out and about in search of the city’s finest beer on tap, treat yourself to a real local delight, the infamous Philly Cheese Steak, and for a late night snack, how about a Philly Soft Pretzel to soothe your moonlight hunger while in town.

One of the highlights of the conference is “Club Night”. This event showcases some of the AHA’s best homebrew clubs, that serve their favorite homerewed beer recipes at the event. There were about 1000 kegs on hand for this noteworthy event. Homebrew clubs convened from around the country, from as far west as California, north from Michigan, and south from Texas. Over 80+ clubs total. Club spirit is showcased in living color with decorated jockey boxes, bars and booths likened to Old Western style Saloons, or modern-day beer bars. Conference attendees showed their respective club spirit by wearing shirts with their club logos. An all around fantastic night was had by all. A highlight of the night was the handoff of the Golden Urinal (aka…Pissor D’Or) awarded to the club that brought the most beer kegs to the event, which was won by Barley Legal Homebrewers with a total keg count of 125.

Golden Urinal

I’m honored to be able to participate, not only on the AHA Governing Committee, but also for the local conference planning committee as well. Needless to say I had my work cut out for me, but after all was said and done, it was very much worth my time and effort. The conference was a huge success!

In 2014 the conference heads to Grand Rapids, MI on June 12-16. The conference is dubbed “Mashing in Michigan”. Don’t miss out on this awesome homebrew conference. I’ll be there for sure!

Cheers!
Ron

Brewing Monk Style

Belgian style beer has been around since the time of the first crusades, which was quite some time before Belgium became an independent country. By the Catholic churches blessings, the French and Flemish Abbeys brewed and sold beer as a means for fund raising, and therefore living. The Trappist Masteries that brew beer until this very day were established during the 18th century, and furthermore, the beer produced by Abbeys has been brewed with the same methods for the last seven centuries.

Belgian beer varies from ordinary pale ale style, to Lambic and Flemish Ales. It has a wonderful aroma and flavor profile, varying of sweet maltiness, citrus fruits, dried fruits, spices and peppery notes, carmelized sugar and even honey notes. Styles can include Witbier, Pale Ale, Saison, Blonde Ale, Dubbel, Tripel, Golden Strong Ale and Dark Strong Ale. The BJCP does a very fine job of describing each of the styles in great detail, including the aroma, appearance, flavor, mouthfeel and Overall Impression. A great book to learn and discover the art and style of Belgian beers is Michael Jackson’s “Great Beers of Belgium”, for all homebrewers I recommend “Brew Like A Monk” by Stan Heironomous.

http://www.bjcp.org/2008styles/catdex.php

I’ve grown very fond of these Old World styles, so much so, that I typically have at least a couple of the aforementioned styles on tap at any given time throughout the year. One of my favorite styles is the Belgian Tripel, which I brew on a regular basis. I recently won 1st place for my Tripel in the first round of The National Homebrew Competition. The beer has advanced to the final round, and will be judged next week June 27th at the NHC in Philly.

http://www.homebrewersassociation.org/pages/competitions/national-homebrew-competition

SLB – Trilogy (Belgian Tripel)
Belgian Tripel
Type: All Grain Date: 2/2/2013
Batch Size (fermenter): 6.00 gal Brewer: Bluesman
Boil Size: Asst Brewer:
Boil Time: 90 min Equipment: Bluesman 1000
End of Boil Volume 7.28 gal Brewhouse Efficiency: 86.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency
Fermentation: Ale, Single Stage Taste Rating(out of 50):
Taste Notes: 2011 Notes – Tasted out of the hydrometer tube upon kegging (F.G.=1.009), and this beer might be one of the best beers to ever come out of The Smokestack Lightning Brewery. Wonderful Coriander and pepper in the nose. The hops are right there as well. The initial flavor is sweet but the beer finished relatively dry with a real nice Belgiany finish. A-10 A-3 F-17 M-5 O-9 Total Score=44

Ingredients

Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 3.7 %
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 73.4 %
8.0 oz Light Wheat Malt, Ger (2.0 SRM) Grain 3 3.7 %
6.0 oz Aromatic Malt (26.0 SRM) Grain 4 2.8 %
4.0 oz Biscuit Malt (23.0 SRM) Grain 5 1.8 %
2 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 6 14.7 %
2.50 oz Hallertauer Mittelfrueh [4.00 %] – Boil 60.0 min Hop 7 24.8 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
1.00 oz Saaz [3.20 %] – Boil 10.0 min Hop 10 2.9 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
0.50 oz Saaz [4.00 %] – Boil 5.0 min Hop 12 1.0 IBUs
0.35 oz Coriander Seed (Boil 5.0 mins) Spice 13 -
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml] Yeast 14 -

Beer Profile

Est Original Gravity: 1.075 SG Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 9.0 % Actual Alcohol by Vol: 8.7 %
Bitterness: 28.7 IBUs Calories: 252.5 kcal/12oz
Est Color: 4.6 SRM

 

Scott and I will be in attendance for the National Homebrew Conference in Philly June 27-29, 2013.

http://www.ahaconference.org/

If there is one thing that I’ve learned over the years, brewing like a monk, it’s that the flavors often achieved in a Belgian style beer are done so by the yeast. The yeast play the most important role toward producing the magical flavors in these treasured ales. I prefer to use the Abbey strain, WLP530, which can be very finnicky and likes to finish on the warm side of 75-80F, but has a phenominal flavor profile. I’ll start the fermentation in the upper 60′s and let the fermentation rise up to finish in the upper 70′s. Try it out for size and start “Brewing Monk Style”.

Cheers!

Ron

Brewery Equipment Quoting

We’ve spent the last couple of months gathering brewery equipment quotes. Fermenters, kegs, bottles and bottling lines, just to name a few, are on the list of items needed to operate a professional brewery. Online quotes are very popular today, and Google is an awesome resource.

As a Brewers Association member we get a copy of “The Brewers Resource Directory”, which has been an awesome resource. This publication is revised/updated yearly, and lists just about every reputable supplier for almost anything you can think of in a brewery. The Brewers Association also has an email forum for those who like to submit questions via email. The BA also publishes a bi-monthly magazine called “The New Brewer” which has a lot of brewery related equipment advertisements and articles.

http://www.brewersassociation.org

Another great resource is “The Pro-Brewers Discussion Boards”.  Registered members can post questions on many topics related to brewing, including a comprehensive equipment section. There’s a ton of information on the discussion boards. I found that googling was a fast and efficient way to search for a probrewers forum topic of discussion. There’s an endless body of knowledge and expertise on the discussion boards, but keep in mind that you have to screen the information, as there are some folks that seem to think they know everything, but they really don’t. The great thing about discussion boards, for the most part, is that the forum members keep each other honest.

http://discussions.probrewer.com/forumdisplay.php?29-ProBrewer-Message-Board

The Craft Brewers Conference and BrewExpo America is presented by the Brewers Association, a recognized leader in the national and international brewing arena. This conference is by far the best destination for all of your brewing equipment needs, all gathered together and executed during one week long fun-filled extravaganza. Scott and I traveled down to Washington D.C. in March for the annual event. We collected business cards and brochures, and talked to a variety of equipment manufacturers. We learned more in this one week about brewery equipment, then we have since we established the business. Not to mention, the seminars and comradery that made the $600 ticket price money well spent. Plus the beer was abound at the event. CBC comes highly recommended!

brewhouse and boiler on site

One of the most important things that I’m learning through this process is to make contacts with the suppliers and ask lots of questions. I’ve learned more about brewery equipment by directly contacting supplier representatives than I have through any other means. If you don’t know, then just ask and you shall receive. Most equipment manufacturers are more than happy to answer any questions that you have, and if they can’t answer your question right away, they’ll find out and get back to you later.

Ask for references! Most reputable equipment manufacturers will offer references. The odds are that there are probably equipment manufacturer’s tanks and/or equipment in a local brewery near you, or at the very least, within a couple hours drive. Breweries will typically allow you to tour/view their equipment so you get a firsthand look, and even ask questions with regard to the equipment performance, and overall experience.

I recommend quoting several suppliers. The old rule of thumb is to get at least three quotes for every capital equipment purchase. We initially started with ten manufacturers, and then paired it down to five, then three, and hope to settle on our final pick in the coming weeks.

Stainless steel tanks and equipment are very expensive. So take the time up front to do your homework, in an effort to make an educated decision. As the old adage goes “A stitch in time saves nine”, and all’s well that ends well. It’s also important to remember that all that glitters is not gold, and to never judge a book by its cover. The truth of all matters will eventually unfold with due diligence.

Cheers!

Ron

IPA obsession!

IPA’s (India Pale Ale) are very popular amongst homebrewers, probrewers, and hopheads alike. There’s some variation of the style amongst our American Craft Brewers. Some examples are slightly maltier/sweeter with a hop forward presence, while others are intensely bitter and hoppy, hence the “East Coast vs. West Coast” bitter divide. Nonetheless, there is a common thread throughout our American Craft Beer scene that is spelled “IPA”.

 

The history of IPA dates back to the 17th century in England. George Hodson, founder of Bow Brewery in London in 1752 can be credited as the one who brought this hoppy style to life. Hodson’s business relationship with officers of the East India Company eventually led to much interest, discussion and debate.Hodson had invented a special, highly hopped, higher alcohol beer designed to to withstand the ocean voyage to India.

Some interesting perspective from The Beer Connoisseur.

http://www.beerconnoisseur.com/the-origins-of-ipa

According to the BJCP Style Guidelines, an American IPA is known for it’s intensely hoppy aroma and flavor, with a very high bitterness, yet with a supportive malt backbone. This style typically finishes somewhat dry with a smooth alcohol warming. The alcohol ranges in the 5.5-7.5% ABV. Some commercial examples are Bell’s Two-Hearted, Russian River Blind Pig, Stone IPA, Dogfish Head 60 Minute IPA, Alesmith IPA, Three Floyd’s Alpha King, Greta Divide Titan IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA and Avery IPA just to name a few.

Brewing an IPA typically involves multiple hop additions. Hop varieties can range from American “C” hops to British varieties depending on the intended sub-style (American or English). American IPA’s tend to be hoppier with a drier finish, utilizing American hop varieties, while English style IPA’s use popular English hops such as Fuggles, Goldings, Northdown and Target. Multiple hop additions near the end of the boil lend the prominent hoppy character in this wonderful style.

IPA’s are one of my favorite beer styles, and I gravitate toward them with every chance I can get…(I’m an obsession for IPA!). The Warlock Brewery will have an IPA in the lineup, and it will be a “West Coast” influenced version of this highly regarded beer style. Warlock will feature it’s “Gold Lightning IPA” on a year round basis. So, for all of you hopheads out there…stay tuned as we plan to challenge your lupulin threshold!

Cheers!

Ron

The Art and Craft of Blending Beer

After trying my first Black and Tan, I realized how two great beers can be married together to create an excellent beer, and I was hooked. As a young craft beer advocate, I quickly learned that there was a standard choice between blending Bass Ale and Guinness Stout, or Harp and Guinness Stout. Homebrewers and Probrewers alike have been blending beer for a long time. In fact, blending beer dates back hundreds of years. Porter was blended using three different ales of different ages.

Two centuries ago in 1802, an Englishman named John Feltham wrote a version of the history of porter that has been used as the basis for most writings on the topic. He was quoted as saying: “Porter obtained its name about the year 1730 from the following circumstances … the malt liquors in general use were ale, beer and two penny … In course of time it became the practice to call for a pint or tankard of three-threads, meaning a third of ale, beer and two penny…Hence it obtained the name porter.”

http://www.breweryhistory.com/journal/archive/112/bh-112-031.html

Just as fine wine or exquisite bourbon is blended to perfection, so are great American Craft Beers. Blending is an art form that’s been developed by some of the best brewers in the business. Belgian brewers have used the art of blending to even out inconsistent, wild fermentations. By combining complementary flavor attributes, they improve the quality of the final beer. Through trial and error blending can ultimately produce a fantastic beer profile.

http://morebeer.com/brewingtechniques/library/backissues/issue1.2/studach.html

Try blending a Dogfish Head 60 Minute IPA with a DFH 90 and taste the results. It’s interesting and fun to learn how beer flavors can be melded together. One evening while my wife and I were out for dinner, we were offered an interesting local tavern blend of Wells Banana Bread (banana flavored ale) and Six Point 3Beans (chocolate and coffee flavored Imperial Porter) that was dubbed a “Chocolate Banana”.  Just as described, it tastes like a chocolate covered banana. It was fantastic!

Try some beer blending of your own. BYO published this interesting article on blending beer.

http://byo.com/stories/beer-styles/item/2374-beer-blending-tips-from-the-pros

So, get your blending working!  Mix and match your favorite beers to discover a whole new world of beer flavors.

Cheers!

Ron

For the love of Beer!

There’s never been a more exciting time for American Craft Beer. We’ve witnessed five straight years of double digit growth in the craft beer market. Today is a great time to be a beer lover, and as a nation, the U.S. now has more beer styles and brands to choose from than any other market in the world. I can assure you that there’s been no better time to be a part of the craft beer market than there is today.

I’ve been homebrewing for 21 years, and I’ve had family/friends encourage me to look into opening a production brewery for some time. I’m also a BJCP Certified Beer Judge http://www.bjcp.org/index.php , a member of the AHA Governing Committee http://www.homebrewersassociation.org/ , as well as an avid member of The Delmarva United Homebrewers http://www.delmarvabrewers.blogspot.com/. My passion for craft beer is deep and wide, and I’ve decided that now is the time to make a mark in the great wide world of craft beer. I’ve finally decided to take my passion for beer advocacy and brewing to the next level. In the process of making this great leap of faith, I decided to search for a partner with the same passion and commitment level to craft beer that I had, so I confided in the experience and dedication of Scott Bieber from Middletown, Delaware. Scott has over 23 years of homebrewing experience, has traveled the world in pursuit of beer nirvana, and is a third term president of Delaware’s oldest and largest homebrew club, The First State Brewers http://firststatebrewers.com/.

Collectively, with over 44 years of homebrewing experience, a tremendous passion and knowledge of craft beer and brewing expertise, possessing an unparalleled calling to deliver better beer to the Mid-Atlantic region, Scott and I have partnered to begin our journey toward the establishment of a production brewery in the First State of Delaware. The brewery is named “Warlock”.

We’ll produce Old World styles uniquely hand crafted with new American Traditions, utilizing fresh ingredients with a stern focus on quality. One would travel to England for the session-able, malty ales, or Belgium for the abbey beers and the sours, and Germany for the exquisite lagers, hefeweizen, Kölsch, and alt. Our beer will be unfiltered and unpasteurized. We will brew beer from our German, English and Belgian heritages, that will further expose our new found love for American craft beer. We plan to use local and continental ingredients to not only stay true to our heritage, but also show our commitment to producing remarkable “local” craft beer.

Warlock will produce six “year round” beers and six “seasonal” beers, plus we’ll continually produce uniquely new recipes to pique the customer’s interests. We firmly believe that our unsurpassed craft beer spirit will shine through in our beers, to further generate a continued commitment/interest level that will inherently garner our success. We’ll strive to produce only the highest quality craft beer that our market has to offer.

We’re in the process of collaborating with industry professionals and business partners in a continuing effort to create and preserve a successful business platform. The brewery will produce and package beer for “on” and “off premise” sales. Warlock will operate a taproom for pint and growler sales. Additionally, the taproom will host local and regional “live entertainment” available on a regular schedule. We’re currently searching for an exclusive location in Northern Delaware.

The Warlock team is working on a formal business plan, and will ultimately raise money toward the purchase of equipment and a brewing facility. Warlock will seek out investors to assist in the raising of capital required to fund the business startup. This process will take time and effort, but we are eager, excited and committed to getting the job done. Warlock is targeted to assume business operations by the summer of 2014. With the gracious help of our friends, our close knit community and our fans, we will achieve this passionate endeavor.

Stay tuned, as we’ll plan to keep you informed on news and developments that occur as we move ahead. Thanks for your support!

Cheers!
Ron Price
Founder/CEO
Warlock Brewing Co.