I have partnered with a long-time friend to jump into the craft-beer business. This blog is dedicated to highlighting our journey from onset to fruition and possibly beyond. In this, the tenth edition – WeyLey Push and a fresh perspective on technique.
With prior releases of WeyLey, we focused deliveries of our samples to an audience of experienced brewers and discerning beer drinkers whom we know personally. The end goal was to develop our brewing process and recipe. Given their feedback and suggestions, we felt that we were ready to expose our recipe to a broader audience. Our strategy was simple… Share the beer with established bloggers, reviewers and tasters who can help us spread the word. The result was overwhelmingly positive and has provided a major motivational boost as we continue to edge our way towards our first commercial batch.
For those who haven’t had the chance to taste WeyLey, it is on the surface a simple red ale with an initial centennial hop driven bite that is balanced by the dynamic sweetness inherent in a Marris Otter base. Adding to the flavor is a slight buttery finish acquired during the fermentation process. Given this, I like to describe it as a buttered biscuit dipped in a lightly spiced oil. With only minor adjustments to the hop schedule and a measured limitation on carbonation, this release of WeyLey is very similar to the last.
First off, we are extremely grateful for the support of everyone that has provided us with valuable insights and opinions. We will forever value the importance of quality in our beers over anything… Given this, we are entirely genuine when we talk about how much we value your feedback… whether positive or negative. So once again, #thankyou to all of you whom we were able to share a sample with. We sincerely appreciate it. We will reach out to you with samples from the next batch as an additional thanks…
@visualhops@beerandthoughts @dudesandbrews@thorahlander @massbeer @porkandpintsboston @bostonbeerhunter@pintsonthepike @inhopswetrust1980
Unbelievable… follow us on Instagram @anonymousbrewing for details.
While we are still optimistic about a spring batch, there is still a lot outside of our control as we move forward. What we can still control though, is our beer and sampling. We have developed a recipe for a juice bomb that utilizes techniques, ingredients and brew theories that we expect to result in an unforgettable beer. We look forward to sharing with you again.
I have partnered with a long-time friend to jump into the craft-beer business. This blog is dedicated to highlighting our journey from onset to fruition and possibly beyond. In this, the ninth edition – APA Feedback, Labels, Funding and Get WeyLey’d .
I want to once again thank everyone for the feedback on the first samples of our Melbury Pale Ale. While the reviews were overwhelmingly positive, we received a lot of valuable ideas on how we can refine the recipe even further. Apologies to those who reached out but were unable to get a sample. After the press from @MassBrewBros interest in our samples increased dramatically.
You may notice a different featured image for this edition of the blog, this is a draft of our can labels that we will be submitting for COLA approval. As you may notice, we are feedback junkies so feel free to share any thoughts on the designs. Below is a mock-up of designs for our initial rotation:
On the business side, Anonymous developments have been fast and furious over the course of the past month. The biggest news, after more than 50 days pending and a handful of last minute changes to the documentation, our federal permit was approved! This frees us up to be able to complete the state permit process as well as complete a handful of other filing and application processes.
The federal approval also highlights the importance of pressing the next phase of our business plan into action. Our strategy from the beginning has been to start small and build from batch to batch. This was as much a fiscal decision as it was a pragmatic one. We have spent a great deal of time and energy in getting to this point and we are now in a position where we need some additional seed money. We have developed a couple of strategies to that end. Our first attempt is to run a short Kickstarter campaign with the hope that our story and our rewards are incentive enough for us to reach our funding goals. For this to happen, we will undoubtedly need your support in spreading the word and sharing the link!
Finally, for those of you who are interested, we will soon have more samples of WeyLey available. We are currently just waiting for it to mature. We hope to share this batch with as many people as possible that can help us spread the word there is a limited supply so reach out to get on the list!
I have partnered with a long-time friend to jump into the craft-beer business. This blog is dedicated to highlighting our journey from onset to fruition and possibly beyond. In this, the eighth edition – @massbrewbros, (im)perfection, and decision time.
After a great conversation with Rob from Mass. Brew Bros. last week he put together a great story outlining our journey. If you haven’t had a chance to read it or any of their blogs, do not hesitate to check them out. They provide a road map to help navigate the craft beer industry in Massachusetts. If you want to hear first about the newest beers or taprooms, subscribe to their blog.
I look forward to sharing some samples of our newest recipe hitting bottles on 1/28. It’s a pale with a dynamic hop profile that is hypnotically balanced by a pale malt bill that makes this recipe a standout. Having said that, in home brewing, making mistake are unavoidable. Over the years, I have learned techniques to limit the majority of these deviations from the anticipated statistical yield. However, the occasional batch may end up a shade or two darker than anticipated. For example, our freshest batch of Melbury as an APA has an SRM that fell a bit off target. Versus home brewing, in a controlled environment such as a commercial brewery, these variations are fewer yet still present. Regardless, I am fully confident that those who taste this iteration of Melbury will be blown away by the flavor. We will let you be the judge.
With that, we are closer than ever to our first commercial batch. While the tentative plan all along has been to start with the red ale (WeyLey), if the reviews for the pale are overwhelming the discussion could change. The reality of the timeline is this, we will need to make this decision within the next couple of weeks.
Anonymous Brewing (and distribution)
I have partnered with a long-time friend to jump into the craft-beer business. This blog is dedicated to highlighting our journey from onset to fruition and possibly beyond. In this, the seventh edition – Kings Hill, Weyley, Shakesbeer and self distro.
Again, apologies for the extended window between posts. While the blog has remained quiet, we have been working hard to stay on track for an early 2018 commercial release. After a conversation during a tasting with the proprietor of Shakesbeer Beverages the process of contracting became crystal clear. This propelled us into a couple of important meetings with breweries and suppliers that we intend to partner with as we move forward. While there is still work to be done, we are certainly inching closer towards our goals.
As we approach our first production, we have had to make several decisions regarding our distribution process. It is clear that we will need to start with self-distribution. Given this, we will need some thoughts from you on how best to get our beer to market. While we have some connections in the industry, it would be great if our readers could share some ideas, names and suggestions on how to best approach finding retail space and a restaurant presence. We hope to have cold storage locations on both the north and south shore of Massachusetts so if you know anyone who we might benefit from meeting please share.
I have to admit, of our flagship recipes, Kings Hill is my favorite. It is a delicious deviation from the status quo of Porters which are frequently sweetened with chocolate bits, vanilla or coffee beans. The flavors of Kings Hill are extracted simply from the grain bill and are enhanced by the calculated science of the hop schedule. We were able to share samples of the porter with friends, family, brewers, beer lovers, and others in the industry who all offered feedback that was both positive and constructive. Again, we appreciate the support, it has continued to help us develop our beer as well as our social media presence.
Sharing samples of our beer has been a part of our initial strategy all along and in continuing with that tradition, we will be sharing our freshest batch of WeyLey over the next couple of weeks. We have produced a half-barrel of our citra dry-hopped red ale. We made some adjustments to the recipe based on the thoughts and ideas of our tasters. The result is a hybrid red ale with ipa characteristics. It is bursting with notes of lemon to balance the sweetness of the caramalt profile. The citra aromatic additions blend nicely with hints of lemon and floral flavors from a generous dose centennial hops during the boil… The hazy first pour is below.
I have partnered with a long-time friend to jump into the craft-beer business. This blog is dedicated to highlighting our journey from onset to fruition and possibly beyond. In this, the fifth edition – Waldover, pro feedback, biscuits and honey.
It has been a few weeks since I last had the opportunity to provide an update on the beer blog. I apologize for the lack of communication. Our silence does not mean that we haven’t been busy. Over the past few weeks we have been working with a variety of people to on enhancing and refining our recipes.
We are particularly happy with the evolution of our crushable IPA Waldover. The recipe has been improved immensely based on some valuable feedback from professional brewers, home brew experts and discerning tasters. We are grateful for the help and we are eager to taste the next batch.
While we wait for the next incarnation of Waldover to be ready, we are set to bottle the freshest batch of our hoppy red ale. WeyLey is bursting with Centennial and Citra hops which provide a dynamic citrus profile. The mix grains provide a smooth finish with notes of biscuit and honey. We will have a limited amount of samples available. If you are interested in a taste feel free to reach out… firstname.lastname@example.org.
As far as where we are in the process of brewing commercially, not much has changed. We are currently waiting on some documents from the commonwealth and hope to have permits in order by the end of the year. Our goal of an early 2018 contracted batch remains in line!
I have partnered with a long-time friend to jump into the craft-beer business. This blog is dedicated to highlighting our journey from onset to fruition and possibly beyond. In this, the fourth edition – Anonymous origins, “WeyLey’d” and an update on our status – Plus, MelBury bottles!
We came up with the Anonymous name based on two concepts… First, we want to keep our personal social media accounts separate from the brewery while we grow and second, it seemed like a unique marketing opportunity. With each blog article, beer name, Instagram photo, tweet or Facebook post we have dropped hints as to who we are and what we are about. The idea is to engage our social media followers in a sort of whodunit type of campaign. Despite the fact that most who know us personally are aware that we are the people behind the curtain, it has proven to be successful. In the last blog, we offered some WeyLey to anyone who could figure out the origins of the name. While we received a few interesting theories, no one was able to successfully decipher it.
In reality, we are happy to provide samples to anyone… Just DM a request or email us at email@example.com. If you are over 21 and logistics are manageable we will be happy to accommodate. Having said that, we will have fresh bottles of MelBury available at the beginning of next week so be sure to reserve yours as soon as possible.
At this point in the process, there is little update regarding the development of the brewery. We have set a couple of goals to have certain documents prepared by November. We are still researching ingredient suppliers and determining what overall costs will be on a per batch basis. From there we hope to be brewing commercially at some point early 2018.
For those of you who had the opportunity to taste our most recent release of WeyLey as well as those who have tried the recipe in the past, we appreciate all of your feedback. We may put the phrase “ I’ve been WeyLey’d ” on t-shirts … We are very happy with the response that it got and we promise to keep improving and providing you with some quality beers.
I have partnered with a long-time friend to jump into the craft-beer business. This blog is dedicated to highlighting our journey from onset to fruition and possibly beyond. In this, the fourth edition, we consider “what’s in a name?” and we tease an IPA release + SWAG!!!
For he’s a jolly good ale…
I love to cook and I love to brew. Each provides the opportunity to create from scratch with a specific taste in mind. Given certain constants and based on the characteristics of the ingredients, you should be able to at least estimate the flavor of the end result. While the two activities do have a lot in common, the process of developing a beer recipe offers a challenge that is not present in cooking. In cooking, the process provides for instantaneous feedback from your taste buds. This allows you to make adjustments on the fly. In brewing, it is weeks before you can get a true taste of the batch. Add more weeks if you want to sample your fully matured brew. Given this, once a beer recipe is nailed down to the point where it meets or exceeds your initial expectations it is cause for celebration. It is at this point in the process where the recipe is finalized and the beer is given a name.
I have long been curious about the thought process behind some beer names. If anyone knows the story behind Arrogant Bastard, I would love to hear it. Did the Alchemist name Skadoosh based on a love for Jack Black and Kung Fu Panda? Hoppy Ending always makes me laugh. Rogue makes an IPA called yellow snow… There is a never ending list of funny and clever beer names.
For us, the naming process generally means that we text back and forth with ideas until we come to an agreement. We have two initial recipes that we hope to go to market with, WeyLey our Red Ale and our flagship IPA Melbury. Organically, both of these brews were named based on a shared theme. If you care to guess what that theme is, send us an email or direct message. The first to crack the code may get some anonymous swag.
Keep an ear out for the next Melbury release date… It’s just around the corner.