Tomorrow, Thursday the 19th we'll have growlers available of Mayan Espresso Bolita (Bolita aged on Peruvian Cacao, Ancho and Pasilla Chiles, Cinnamon, Madagascar vanilla and Naviera Coffee Mills Cuban espresso beans). We'll also have Mochaccino Bolita (Bolita aged on Peruvian Cacao, Cuban espresso beans and Madagascar vanilla). Growler fills are $15 per 32 oz of Mayan Espresso and $12 per 32 oz of Mochacinno Bolita.
UPS is currently showing that our Capricho Oscuro Batch #2 labels will arrive tomorrow. We have received a lot of calls and emails about this beer and I understand some people are trying to make travel arrangements. All I can guarantee is that UPS is saying the labels will be here tomorrow. For my part I am willing to sell them and apply the labels as we go if need be. So assuming that the labels do arrive (and I have no way of determing what time they might arrive) the beer will be available to sell. If they come late in the day or not at all then Friday they should be ready for sure.
I also wanted to thank Larry, James and the whole staff at the Ravenous Pig for putting together a top notch beer dinner. I've been hosting beer dinners for several years now and this one was one of the best I've ever been involved with. Top notch.
Cigar City Brewing beers have hit the Big Apple. I'm told all the draft has been sold, but no word yet on specific locations. Contact S.K.I. for specific CCB locations.
There will also be a keg of Mochaccino Bolita at the Brass Tap the last week of the month. Contact The Brass Tap for details.
One last tidbit. We ordered our new tanks today and are in the process of getting an automatic bottling line going. The new tanks should arrive by the end of September. The bottling line I don't have a firm date on, but when it is working we'll be able to package much more beer and finally get some 12 oz product of Maduro and Jai Alai into the market.
Ok one laster tidbit. We have no on premise brewery events scheduled for the rest of the year. This is because we are focusing our efforts on building a better tasting room area. We are currently pursuing expanding into the adjacent space that is currently an unoccupied office space (behind the brewing equipment). This will give us about 1200 sq ft of AIR CONDITIONED space which we can convert into a much more comfortable tasting room, while still utilizing the old space for larger events and overflow. The new space would have a large bar area and an area for beer dinners. We also hope to secure an expansion of our allowable operating hours which will allow us to offer on premise consumption more than just the 4 hours, 4 times a month we currently are able to serve beer on premise. While we have our focus on this project we decided it would be better not to plan any further release parties. Though we will still make available limited release brews, like Barrel Aged 110K+OT Batch #2 which should be ready to bottle in a month or so, we wont hold release parties for them. We will simply make them available at the brewery.