USA, TX: Meanwhile Brewing Co. to open its doors to the public on October 16
Amid a landscape dotted with business closures spurred by corrosive effects of the coronavirus, one enterprise is poised to open this week: Meanwhile Brewing Co. will open its doors to the public on an expansive piece of South Austin on October 16, Patch.com reported.
Located on 3.7 acres of land containing a brewery, taproom and grounds at 3901 Promontory Point Dr. in the southeast portion of the city, Brewing Co. is envisioned as a hub for "...creating community through the bonds of specialty beer, good food, and entertainment," its operators wrote in an advisory.
Meanwhile Brewing is the passion project of Will Jaquiss, formerly of renowned and award-winning Breakside Brewing of Portland, Oregon. He brings Nao Ohdera with him from Breakside, where they were known for their very easy drinking IPAs among other award-winning brews.
The opening beer list has something for all palates, from hoppy, to easy, to classic.
● Step Stone: Young Brett Rye Beer brings a taste that will remind you of a young Orval w/ rye.
● Trust Fall IPA: A New School West Coast IPA features Mosaic, Simcoe, Waimea hops.
● Glitter and Doom Paleis: A West Coast Pale Ale feat. Cascade, Amarillo, and Strata hops.
● Light Matteris: A Hazy Pale Ale with Citra, Amarillo, and Rakau hops.
● Erstwhile Rival, an ESB, is a modern interpretation of a classic style.
● Picnic Daysis a Kolsch that was brewed to be enjoyed all day.
"Our opening taplist is a good glimpse of the fun beer we plan to offer," Brewmaster Will Jaquiss said in a prepared statement. "We look forward to serving a multitude of styles and experimental brews in the years to come."
Meanwhile has already started to build their barrel program, officials said, with the first release set for the end of 2020. Wine barrels from Stoller Family Estate in Oregon as well as gin barrels from Treaty Oak here in Texas will be home to the first round of aging brews. "Meanwhile Brewing endorses the belief that no two barrels are the same," officials wrote. "All barrels will be tasted and hand selected for blending."
Director of Operations Nao Ohdera emphasized the eccentric nature of the brewery: "No barrel has a predetermined beer in mind. It will all be based on how the barrel develops over the months and years to come."
Officials summed up their hopes: "Meanwhile looks forward to expanding their barrel program and offerings of both clean and wild and sour barrel-aged beers. Look for everything from classic bourbon barrel-aged beers to experimental and funky beers showcasing the unique flavors of pinot noir, gin, chardonnay, vermouth and rum barrels."
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