Sorry you haven't heard from me in a while. I blew thru two breweries since my last post!
1) Deep Creek Brewing - McHenry, MD: Rehabed the brewhouse, ordered in grain, yeast, hops & chemicals, set to brew AND... on the 3rd week the owner came in and said they decided not to brew anymore and asked me to sell the equipment. F*@K!!!!


2) BRU - Rochester, NY: Tidied up from 3 months of inactivity, got materials and brewed. 6 months in, owner states he is out of operating capital for the brewery and wants to stop brewing and operate as a bar/restaurant. DOUBLE F*@K!!!!


Now... all things must happen for a reason because I now have what appears to be my dream gig with a well capitalized brewery with a long history that is destined to expand!
I am now the Manager of Brewing Operations/Brewmaster for Titletown Brewing Co. in Green Bay, WI. We are slated to hit 1,200 bbl. this year which is around max. capacity. We plan to open a another pub South of us in an awesome location that we are negotiating a lease for presently. Unfortunately, Wisconson has this great (

Additionally, we will keg and can (YES... CAN) at the production brewery. If anyone has objections to the canning, I can explain why this is a great idea and dispel any urban legends remaining for this container.
Now that I am more firmly rooted, I look forward to hearing from all of you and renewing my participation on the forum.
Cheers!
Eric Watson