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December
2006
The Tri
City Brewing Company brewed its first batch of Phoenix
Golden Ale on Friday, December 8, 2006. What follows
are some photos from that eventful day!
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Kevin Peil on
the platform of our 15 bbl Bohemian Monoblock brewhouse. This
equipment is capable of brewing 450 gallons
of beer at a time. This is the equivalent of 180 cases of beer.
Some last minutes
tweaks of the system prior to the first brew. That's Bob Krystosek
on top of the mash tun with Kevin Peil
at the control panel.
More than 800
pounds of malted barley went into our first
batch of Phoenix Golden Ale.
Pouring the bags of barley into the grain auger. From left
to
right are Jim Malek, Ken Rubis and Jim Schmidt.
The side window
on the mash tun showing the mash and the various enzymes hard
at work.
Removing the
spent grain from the mash tun. From left to right are Ken
Rubis, Jim Schmidt and Paul Popa.
Adding the bittering
hops to the boil kettle. From left to right
are Chris Nowak, Paul Popa and Kevin Peil.
Making the connection
to transfer the wort to the fermenter.
Left to right is Kevin Peil, Paul Popa and Jim Schmidt.
Looking down
into the boil kettle after transfer of the wort to
the fermenter. The green material in the center is the hot
break, and consists of spent hops and insoluble protein
material.
In the background
is Kevin Peil giving an interview to Crystal Harmon of The
Bay City Times. The cover article appeared
in the Saturday, December 9, 2006 edition of The Bay City
Times. In the front of the picture from left to right is John
Briggs and Bob Krystosek.
Kevin Peil with
his son Nick. A second generation brewer?
A portion of
the brew-crew from the first day. On top of the brewhouse
from the left is Kevin Peil and Paul Popa. On the ground from
the left is Mike LaFore, Jim Schmidt, Jim Malek,
Ken Rubis, Paul Peil and John Briggs.
More than 70
of our kegs waiting to be filled. Tri City Brewing
will be offering half-barrel kegs and 1/6 barrel kegs to local
bars and restaurants.
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