Adam Firestone has been answering questions posed by residents.  These are some of the questions DeDe Audet posed this weekend.

1)  Are you going to sell what you microbrew on site to off-site customers?

There is no bottling line and no kegging line.  This isn’t a microbrewery that typically does keg and/or bottle.  That requires a different license and a whole different series of considerations including far more space and different zoning.  Ours is a pilot system that is designed to demonstrate the process but is not a commercially viable production brewery.  It’s designed to add to the restaurant experience.

We do sell some “growlers” which are small re-usable containers that hold beer from the tap.  Those can last about 2 days in one’s home fridge.  These are very popular in Europe and a far more sustainable package as they are re-used – much like those who use a stainless coffee mug instead of a throwaway cup.  

2)  About what proportion of the total consumption of the restaurant do you think the microbrewery might supply?  I assume your real beer supply will be from Paso Robles.  Am I correct?

The vast majority of beers will come from our main brewery in Paso Robles.  We plan on the same 30-36 tap system we have used up north.  The pilot brewhouse will contribute 1 or 2 of those taps.  So put another way, less than 7% of the beer will be made on site.