So much to love about this video folks! The openness about the processes, the insane attention to detail to every part of the brewery... but also that statement about the importance of making sensory decisions on the fly even amongst the automation and how nerdy Nate is about all the stuff we don't even think to ask about on brewery tours! Explain a lot about how great your beers are.
Awesome beer and brewery. Would love to see/hear your experience growing from a 10 gallon to 5 BBL both in terms of learning to brew on a larger system and the growing pains along the way
I'm not sure if we will get to a video, but I will say that scaling grain is relatively linear, as is water treatment and yeast pitching. . . hop additions vary from system to system, but after a batch or two it's easy to work it out. It seemed intimidating to us, and I understand it's intimidating to many, but if you have your process locked in and you understand the fundamentals it's quite easy.
This might be the greatest thing you’ve done since you started making beer. Love the mix of overview and detail. Would love to see more basic overview information and then drive down to some of the details. You’re level of “excitement” for hops was hilarious! Please keep these coming without giving away any of you’re “secrets”. Thank You for making the best beer in the world.
Incredible, loved the not scripted wandering around vibe. Would love to hear about hop experimentation and how you approach research and development there, I'm sure many beers are made that we never see but you take learnings from and apply to another vision.
Talk more hops! I'm really interested in exactly how you use them. Is there much used on the hot side? How long do you have dry hop contact? I loved hearing about how you manage brewhouse precision in this video.
Would love to hear more about the hops and yeast that you use and the flavors you are hoping to pull from them. Thank you for an inside look into my favorite brewery! Cheers!
I remember one of the last trips to Monson with my brother, before Charlton opened, but while it was already brewing. We came for Bright, and I think we were expecting 8pp limit. As we walked in, we found out it was a case pp. Our minds were blown at how much beer you were going to be able to make from then on! We had no idea what that really meant, tho. This is from an old blog on the TH homepage: "Imagine... Double Double Shot, Very Green, King Julius, Julius dry hopped with 'x', Green dry hopped with 'y', fruited berliner weisse, a bounty of other beers yet to be brewed, etc. etc. etc. . . all available in growler form only!" I almost never leave Charlton without a pour of Quad Shot. Your dreams became our delicious reality! Thanks for being awesome.
Thanks for sharing Nate! It is a fascinating video. I would love to see further down the process as well. All these videos have been fun to watch. Love seeing behind the scenes.
I met Nate today at the new Tewkesbury location! I wish I had seen this video beforehand so I could complement him for it. Great video from a great brewing company.
Roughly 6ish years ago my homie Joe Yurkunas and I did a West & East Coast beer swap I sent him some from our neighbors who own a brewery, and he sent me yours It was then that I was introduced to the East Coast style IPA, which to this day, is my favorite type of beer Good memories & great friends Cheers to the future
Neil Peart once said that he wanted people who consume his art to know that “care has been taken.” It has always been obvious that when it comes to Tree House Brewing, care has been taken.
Fantastic video! Would love to see you brew a batch on your homebrew system now implementing all you have learned over the years and compare it to the real deal on the commercial system! Would be an awesome watch for all the avid homebrewers out there!
Great vid. Thanks! I'm a homebrewer, and also work in automated dairy processing. GEA really do have some great quality set ups. I would love to see how your system handles vey high gravity brews, compared to session beers. Cheers..!!
certainly - will discuss packaging in a future video. our tpo levels (total packaged oxygen) have only gone down over time and typically run at a near imperceptible < 20 PPB
Hello from Western Mass!! Love it when art intersects with technology. I’d love to build a data visualization dashboard for you guys! Just for fun. Thanks for sharing Nate. Incredible. I’m thirsty now.
@@treehousebrewco great video! so... possibly niche request, but... I've always been curious, going back to Monson, how you (Nate) divided your time. was it just you brewing? did others have input/roles there? (I thought the cycling themed beers were *forgot his name*} and how has that developed (how many "brewers" work there now? how hands on are you now with that?) what was/is a typical day/week like between brewing, photography (pre-Cody,) Twitter, etc. as you expanded did you spend more time leading new projects or have others do that while you stayed closer to the beer (brewing, creating new stuff, quality control?) sounds like a Nate interview slash oral history, but... definitely curious about that as much as present/future. just write a book at some point, or a multi-part oral history podcast. looking forward to more video content, whatever it may be ✌🏻
Awesome video! Would love to hear more about your yeast propagation/harvest system, quality control parameters/lab work, and environmental friendly practices you guys have such as solar heating, carbon capture, etc.
Love the behind the scenes tour Nate, it's a great tour. Really looking forward to the utility video. If you want to check out similar industrial automation in the area, you should look into ISPE's Boston chapter. Biologics manufacturing has a lot of overlap, and every process/automation engineer in the area would love to give you guys a tour of their site. I know it's a long shot, but let me know if interested. Thank you for making such fantastic and unique beer 🍺.
This is great, as a professional brewer myself, you are right, we've all seen breweries before. But we also never get tired of seeing them, especially with those detailed and passionate description. Truly a great Brewhouse, it's awesome hearing you talk about things. One question: why the cardboard covers for the manholes on the Boil and Whirlpool? Is it to minimize light impact? cheers
Glad I spotted this video! always wondered what was involved in brewing... definitely a LOT more than I thought, and the place just keeps getting better and better (was just there last week (January 16, 2023) and the place is so AMAZING! The online ordering thru the use of the kiosks or your own Cell phone) is great, and does seem to save a lot of time waiting in line!
“A lot of things that we don’t necessarily understand but know how to manipulate….” What beer is all about. You do a great job of engaging, being informative, keeping it simple & helping us learn about brewing. I am from Grand Rapids MI. I am lucky I have a buddy who leaves near Charlton & he sends me Tree House as a gift. And so I have been very fortunate to drink Tree House, awesome beers. 🍻
Been with you all since you first started brewing in Monson, and I have been blessed to talk to Nate a few times through his wife Lauren. Been to Charlton a number of times and had a personalized tour with Dean thanks to the brewing school I was in. Keep looking forward to everything you all do.
As i saw your "MillStar" i knew immediatly where this was devoloped. To your heatexchanger for the wort why so tiny. In our country we talk about a timeframe from 60 to max. 90 min to cool the wort from around 90°C to 7 - 8°C. I am amazed how you are setup in stainless steal in your brewery
Great overview. Can’t wait to see more in depth videos on some of the other processes (if you wanted to share them) because it’s so interesting. Look forward to the hop video. Would love to see something on how you do the hop selection, and what you look for in certain hops at selection. As a homebrewer I can or imagine the excitement you must have coming to “work” every day. Cheers!
Mind blowing stuff! As a homebrewer who is always looking to step up his game this is super inspiring! I've recently gotten into keeping DO levels down on the hotside. Question #1: What's your opinion about deoxyginating strike water? Is this part of your process or do you only care about DO on the coldside? -------------------------- Very much looking forward to seeing the future video with cold side process including dry hop practices. On a homebrew scale we are somewhat limited to either dry hopping in the primary, secondary or keg. We don't have centrifuges or hop torpedos. There's a lot of information (and misinformation out there about ideal timing, duration, and temperature for dry hop schedule) Lately I've settled on dry hopping bright beer at 62 degrees for 24 hours, then kegging and naturally carbonating with priming sugar. (I use a butterfly valve on the top of my fermentor and keep positive pressure when I quickly open to drop in the dry hops) I've found that this keeps the oils in suspension after packaging to the keg. When I dry hop during active fermentation too much of the goodies drop out with the yeast when it drops bright. Also, I feel like I get enough biotransformation from the whirlpool additions. I've also tried naturally carbonating via spunding with a point left from terminal gravity after dry hopping, but have enjoyed the results I've achieved from dry hopping after the beer is bright. --------------------- Question #2: What's your advice to homebrewers on best practice for homebrewers timing the dry hop, temperature, duration, keeping DO to a minimum, pressure etc? (I guess this question could wait for the cold side video 😜🍻) Question 3: What's your ideal mash PH, boil PH, and post fermentation PH for an IPA? Do you add any acid additions during the boil, or after dry hopping?
It’s incredible to see what care you’ve put into the brewery. As the brewer at a nano brewery (1.5bbl system) I was in awe at the top notch systems and processes you mentioned. Also I want to live in the hop room. 😂
Wow!!! Incredible video. Curious to know, regarding the covers on the manways on the kettle and wp,,,is your intention to block uv light outta the gate?
Nate, I hope you get what you paid for with the automation and features you need. It looks like Allen Bradley view studio. I'm assuming AB drives too. Don't settle for less than optimal. There are plenty of good programmers if you need tweaks. Keep up the good beer. You are an icon in the hazy area. I'm not a hazy fan but maybe you can convince me. I'm in Colorado. Edit: once a month tweaks/meetings. Un-heard of I see why you are on top. Tip of the hat
Nate I was one of your first customers way back when. Remember those cold days waiting in line for Good Morning. You and your team deserve all the successes.
Cool video! I’ve been to TreeHouse and it is truly the Mecca of breweries! Your beer is exceptional and definitely the best beer I’ve ever tasted! Can’t wait to visit again sometime!
Hi Nate, first off great videos! Seriously impressive operation you are running there. Love how clean and tidy it is. Towards the end you mention that you are on first runnings from the Lauter Tun to the Kettle and that the rakes are spinning slowly. Do you run the rakes the whole time until the kettle is full? How long does the recirc take you to get it to run clear? I have real trouble with this when running the rakes. Keep up the great work.
You're one of the few breweries that I feel has been able to maintain such a high level of quality while expanding to such a great extent. Now it all makes sense
Awesome overview! You are on my bucket list to visit and getting a walk through is so cool! Hope to see your beers in Chicago at some point (one can dream)
Having worked for a materials handling systems integrator for many years, it was fascinating to learn how you utilize VFDs, PLCs and GUI systems in the brewery. We utilize those same technologies in the conveyor and automation systems we design and implement for our clients. Thanks for the tour! 🍻
Nate, you mentioned how great the water is in Charlton, how does it differ from the water at Monson, was there any additional conditioning you needed to do in Charlton?
What are those large white plastic totes that are under the brew house with the hoses running into them? Chemical containment? I am a cellar manager / brewer and my life is a nightmare.
i work in chemical manufacturing, so many similarities but brewery environment looks so much more clean. all the nice new equipment and things not constantly being broken, bypassed and fenagled, sure is a fancy operation you got going. but given my field I am really interested in seeing more of the technical hardware like boilers, chillers, condensers, stacks and equipment in depth stuff. great video no less
So much to love about this video folks! The openness about the processes, the insane attention to detail to every part of the brewery... but also that statement about the importance of making sensory decisions on the fly even amongst the automation and how nerdy Nate is about all the stuff we don't even think to ask about on brewery tours! Explain a lot about how great your beers are.
Amazing video, would love to see more details.
Awesome beer and brewery. Would love to see/hear your experience growing from a 10 gallon to 5 BBL both in terms of learning to brew on a larger system and the growing pains along the way
I'm not sure if we will get to a video, but I will say that scaling grain is relatively linear, as is water treatment and yeast pitching. . . hop additions vary from system to system, but after a batch or two it's easy to work it out. It seemed intimidating to us, and I understand it's intimidating to many, but if you have your process locked in and you understand the fundamentals it's quite easy.
You mentioned how the water in southbridge has a small amount of chlorine. Does southbridge have fluoride in the water?
This might be the greatest thing you’ve done since you started making beer. Love the mix of overview and detail. Would love to see more basic overview information and then drive down to some of the details. You’re level of “excitement” for hops was hilarious! Please keep these coming without giving away any of you’re “secrets”. Thank You for making the best beer in the world.
Flattered by your comment, Richard - thank you!
Yes! … and then give away some secrets!
Agreed about his excitement for the hops selection... Like a kid in a candy store! 😎... Very passionate about your business
Incredible, loved the not scripted wandering around vibe. Would love to hear about hop experimentation and how you approach research and development there, I'm sure many beers are made that we never see but you take learnings from and apply to another vision.
ohh yeah, we have a lot to say about that. Thanks for stopping by and stay tuned.
Reminded me of Walter White moving from cooking in the RV to Gus Fring’s lab lol amazing
Really fascinating video. Thanks for sharing and looking forward to more content!
Would love to see what "day in the life of a brewer" video. Or even something where you share a recipe for beer that could be homebrewed.
Noted - will consider both. Thanks for stopping by!
Clearly the right person in the right position to make that brewery work!
Love the video! I would love to see one about the cold side and info on yeast.
Talk more hops! I'm really interested in exactly how you use them. Is there much used on the hot side? How long do you have dry hop contact? I loved hearing about how you manage brewhouse precision in this video.
So cool, thanks for making this! I’d be so stoked to visit
Thank you! Very interesting! I'd love to see more! 👍🏻👍🏻👍🏻
Would love to see a in depth video talking about the production side of things! Canning/keg line
Would love to hear more about the hops and yeast that you use and the flavors you are hoping to pull from them. Thank you for an inside look into my favorite brewery! Cheers!
I remember one of the last trips to Monson with my brother, before Charlton opened, but while it was already brewing. We came for Bright, and I think we were expecting 8pp limit. As we walked in, we found out it was a case pp. Our minds were blown at how much beer you were going to be able to make from then on! We had no idea what that really meant, tho. This is from an old blog on the TH homepage: "Imagine...
Double Double Shot, Very Green, King Julius, Julius dry hopped with 'x', Green dry hopped with 'y', fruited berliner weisse, a bounty of other beers yet to be brewed, etc. etc. etc. . . all available in growler form only!" I almost never leave Charlton without a pour of Quad Shot. Your dreams became our delicious reality! Thanks for being awesome.
Nat, You are a mad chemist! Love your beer. Full of so much flavor. 🍻
Thanks for sharing Nate! It is a fascinating video. I would love to see further down the process as well. All these videos have been fun to watch. Love seeing behind the scenes.
This was so sick! Loved every minute. Keep it coming
I met Nate today at the new Tewkesbury location! I wish I had seen this video beforehand so I could complement him for it. Great video from a great brewing company.
Roughly 6ish years ago my homie Joe Yurkunas and I did a West & East Coast beer swap
I sent him some from our neighbors who own a brewery, and he sent me yours
It was then that I was introduced to the East Coast style IPA, which to this day, is my favorite type of beer
Good memories & great friends
Cheers to the future
Neil Peart once said that he wanted people who consume his art to know that “care has been taken.” It has always been obvious that when it comes to Tree House Brewing, care has been taken.
One of my favorite breweries. Going to the Sandwich one tomorrow
Great video, I'm a customer since day 1.also a union electrician and worked in pharmaceutical plants that use similar logic..great stuff .
Go Green!
Fantastic video! Would love to see you brew a batch on your homebrew system now implementing all you have learned over the years and compare it to the real deal on the commercial system! Would be an awesome watch for all the avid homebrewers out there!
Great vid. Thanks! I'm a homebrewer, and also work in automated dairy processing. GEA really do have some great quality set ups. I would love to see how your system handles vey high gravity brews, compared to session beers. Cheers..!!
It handles them very well.... We have put 42 plato worts through it!
Great video! The details show in your beer. Been a craft beer fan for years and your beer is on another level. Thank you!
LOL @ 15:03 "There's some other little trinkets out here". Yep, ones that cost more than my house! Great job, guys, keep it up!
Awesome to get the behind scenes tour, appreciate it! Now have to bookmark you guys and visit whenever in that area, to try some awesome brews.
Love these recent videos. Please keep 'em coming! Would love to see more into the brewing process and ingredient selection.
You got it!
Would love to see how you deal with preventing oxidised beer in small pack and if that process has changed recently
certainly - will discuss packaging in a future video. our tpo levels (total packaged oxygen) have only gone down over time and typically run at a near imperceptible < 20 PPB
Thanks for the awesome in-depth tour. I should have known your brewing was super technical. No wonder all your beers are perfectly dialed in.
Glad you enjoyed it! Thanks for stopping by.
Hello from Western Mass!! Love it when art intersects with technology. I’d love to build a data visualization dashboard for you guys! Just for fun. Thanks for sharing Nate. Incredible. I’m thirsty now.
Love too see the videos coming up on a weekly basis!
haven't watched this yet but gotta say the recent video content (beverage of the year, photography) has been great, keep it coming!
thanks Chris - let us know what you think when you watch! it's fun on the big screen.
@@treehousebrewco great video! so... possibly niche request, but... I've always been curious, going back to Monson, how you (Nate) divided your time. was it just you brewing? did others have input/roles there? (I thought the cycling themed beers were *forgot his name*} and how has that developed (how many "brewers" work there now? how hands on are you now with that?) what was/is a typical day/week like between brewing, photography (pre-Cody,) Twitter, etc. as you expanded did you spend more time leading new projects or have others do that while you stayed closer to the beer (brewing, creating new stuff, quality control?) sounds like a Nate interview slash oral history, but... definitely curious about that as much as present/future. just write a book at some point, or a multi-part oral history podcast. looking forward to more video content, whatever it may be ✌🏻
Need a tour of all the properties. Great video
on the list! thanks Michael!
Awesome video! Would love to hear more about your yeast propagation/harvest system, quality control parameters/lab work, and environmental friendly practices you guys have such as solar heating, carbon capture, etc.
So awesome. Thank you for sharing. You have a beautiful facility and I love the behind the scenes look
Glad you enjoyed it - hope to see you soon!
Love these videos yall! Keep em coming!
Thanks, Drew!
Please do more of these, want to see some deep dives on some of the equipment
Awesome awesome video. I’ve been dying to see inside the brewery from you guys. Great content. I’d love to see more. 🙏🏻
Thanks Henry!
Great video - would love to see the room where cans are stored, both empty (dry) and then complete (cooler). Stacks on stacks.
Oh yeah - the warehouse. That's everyone's favorite sight! It's on the list!
It is one good looking warehouse! 😁 IMO
Love the behind the scenes tour Nate, it's a great tour. Really looking forward to the utility video. If you want to check out similar industrial automation in the area, you should look into ISPE's Boston chapter. Biologics manufacturing has a lot of overlap, and every process/automation engineer in the area would love to give you guys a tour of their site. I know it's a long shot, but let me know if interested. Thank you for making such fantastic and unique beer 🍺.
Glad to see y’all getting the content out! Let’s see crew tasting notes!!!! Ha
Noted!
Loved getting the behind the scenes look at TH. Thanks, Nate and Michael. Keep them coming, please!
Thanks dennis!
This is great, as a professional brewer myself, you are right, we've all seen breweries before. But we also never get tired of seeing them, especially with those detailed and passionate description. Truly a great Brewhouse, it's awesome hearing you talk about things.
One question: why the cardboard covers for the manholes on the Boil and Whirlpool? Is it to minimize light impact?
cheers
Glad I spotted this video! always wondered what was involved in brewing... definitely a LOT more than I thought, and the place just keeps getting better and better (was just there last week (January 16, 2023) and the place is so AMAZING! The online ordering thru the use of the kiosks or your own Cell phone) is great, and does seem to save a lot of time waiting in line!
Another great video! Keep 'em coming, Treehouse!
Thanks! Will do!
Great video!
“A lot of things that we don’t necessarily understand but know how to manipulate….” What beer is all about. You do a great job of engaging, being informative, keeping it simple & helping us learn about brewing. I am from Grand Rapids MI. I am lucky I have a buddy who leaves near Charlton & he sends me Tree House as a gift. And so I have been very fortunate to drink Tree House, awesome beers. 🍻
Thank you. 🙏🏼
Filming was great..... Wow what a amazing brewery... please come to see Harvey's in Lewis. Mills Jenner...
Been with you all since you first started brewing in Monson, and I have been blessed to talk to Nate a few times through his wife Lauren. Been to Charlton a number of times and had a personalized tour with Dean thanks to the brewing school I was in. Keep looking forward to everything you all do.
Good job
Super rad! Thanks for sharing!!
Willy nate Wonka, would love to see more of the hops content, great video, still hoping singles will be sold again
I have a question. Why are the windows of wort kettle and whirlpool kettle are covered by two round papers but not other kettles?
Wow, I just found that you guys have a YT channel today. Not only that but it kicks ass and is really interesting. Subscribed!
As i saw your "MillStar" i knew immediatly where this was devoloped. To your heatexchanger for the wort why so tiny. In our country we talk about a timeframe from 60 to max. 90 min to cool the wort from around 90°C to 7 - 8°C. I am amazed how you are setup in stainless steal in your brewery
Awesome
Great overview. Can’t wait to see more in depth videos on some of the other processes (if you wanted to share them) because it’s so interesting. Look forward to the hop video. Would love to see something on how you do the hop selection, and what you look for in certain hops at selection. As a homebrewer I can or imagine the excitement you must have coming to “work” every day. Cheers!
More of this please!! Go into as much detail on each step as you care to share!
I hope to someday - Michael and I were laughing that I could talk about just the Lauter Tun for two hours...
Mind blowing stuff! As a homebrewer who is always looking to step up his game this is super inspiring!
I've recently gotten into keeping DO levels down on the hotside.
Question #1:
What's your opinion about deoxyginating strike water? Is this part of your process or do you only care about DO on the coldside?
--------------------------
Very much looking forward to seeing the future video with cold side process including dry hop practices. On a homebrew scale we are somewhat limited to either dry hopping in the primary, secondary or keg. We don't have centrifuges or hop torpedos. There's a lot of information (and misinformation out there about ideal timing, duration, and temperature for dry hop schedule)
Lately I've settled on dry hopping bright beer at 62 degrees for 24 hours, then kegging and naturally carbonating with priming sugar. (I use a butterfly valve on the top of my fermentor and keep positive pressure when I quickly open to drop in the dry hops)
I've found that this keeps the oils in suspension after packaging to the keg. When I dry hop during active fermentation too much of the goodies drop out with the yeast when it drops bright. Also, I feel like I get enough biotransformation from the whirlpool additions.
I've also tried naturally carbonating via spunding with a point left from terminal gravity after dry hopping, but have enjoyed the results I've achieved from dry hopping after the beer is bright.
---------------------
Question #2:
What's your advice to homebrewers on best practice for homebrewers timing the dry hop, temperature, duration, keeping DO to a minimum, pressure etc?
(I guess this question could wait for the cold side video 😜🍻)
Question 3:
What's your ideal mash PH, boil PH, and post fermentation PH for an IPA? Do you add any acid additions during the boil, or after dry hopping?
It’s incredible to see what care you’ve put into the brewery. As the brewer at a nano brewery (1.5bbl system) I was in awe at the top notch systems and processes you mentioned. Also I want to live in the hop room. 😂
Wow!!! Incredible video. Curious to know, regarding the covers on the manways on the kettle and wp,,,is your intention to block uv light outta the gate?
Can we get a video about getting started in brewing and maybe what is needed moving up in size? Loving the videos, a lot a awesome information.
Nate, I hope you get what you paid for with the automation and features you need. It looks like Allen Bradley view studio. I'm assuming AB drives too. Don't settle for less than optimal. There are plenty of good programmers if you need tweaks. Keep up the good beer. You are an icon in the hazy area. I'm not a hazy fan but maybe you can convince me. I'm in Colorado.
Edit: once a month tweaks/meetings. Un-heard of I see why you are on top. Tip of the hat
Great video!.. live in Charlton and been to TreeHouse many times, but never knew what each vessel did.. thanks! Cheers!
As a home brewer with dreams and aspirations, this is an awesome video to see how it translates to being the best brewery in the world….IMO anyway.
Thanks for making these videos. It is amazing to get a behind the scenes look at your facilities. Can't wait for the next one.
Amazing! Now please tell me where I can get some of your product here in southwest Michigan! I need to get my hands on one of your NEIPA's!
Didn't like beer till I had a treehouse hazy like 10 years ago! Had only had bud light. Now im a total IPApilled hopcel
@Tree House Brewing Company, could we get that hop video mentioned in the cooler soon?
Nate I was one of your first customers way back when. Remember those cold days waiting in line for Good Morning. You and your team deserve all the successes.
Awesome- thank you for staying with us! 🙌🏻
Cool video! I’ve been to TreeHouse and it is truly the Mecca of breweries! Your beer is exceptional and definitely the best beer I’ve ever tasted! Can’t wait to visit again sometime!
Just got to pick up someone great beer from textingberry can't wait to see what you make out of that place. Thank You for behind the scenes
Hi Nate, first off great videos! Seriously impressive operation you are running there. Love how clean and tidy it is.
Towards the end you mention that you are on first runnings from the Lauter Tun to the Kettle and that the rakes are spinning slowly. Do you run the rakes the whole time until the kettle is full? How long does the recirc take you to get it to run clear? I have real trouble with this when running the rakes.
Keep up the great work.
You're one of the few breweries that I feel has been able to maintain such a high level of quality while expanding to such a great extent. Now it all makes sense
It’s so depressing watching this, knowing I’ll never do anything this great.
I just started home brewing, so this is incredibly inspirational!
Awesome overview! You are on my bucket list to visit and getting a walk through is so cool! Hope to see your beers in Chicago at some point (one can dream)
Wow, great vid. Love the behind the scenes stuff, Keep 'em coming and more on the hops plz, Hell yea!
These videos are awesome. But an important question has not been asked…with all of this automation, how do you stay so ripped?! 😂
What an incredibly interesting video about your process and how you make your amazing beers!
really enjoyed the tour thanks! I'd be interested in more info on how your system adds acid to the sparge water.
Will you be showing us updates of the Tewksbury location as they go ?
Having worked for a materials handling systems integrator for many years, it was fascinating to learn how you utilize VFDs, PLCs and GUI systems in the brewery. We utilize those same technologies in the conveyor and automation systems we design and implement for our clients. Thanks for the tour! 🍻
Hmmm… I always wondered how Julius were made.🥴
Seen the barrel house and where you keep the beer in particularly where you store your loggers for longer fermenting ?
See you all in August! Flying out from cali to Boston to take a tour of MA breweries.
Nate, you mentioned how great the water is in Charlton, how does it differ from the water at Monson, was there any additional conditioning you needed to do in Charlton?
Awesome video. Looking forward to the next one!
What are those large white plastic totes that are under the brew house with the hoses running into them? Chemical containment? I am a cellar manager / brewer and my life is a nightmare.
I'm loving all these videos lately. Keep 'em coming!
Thanks! Will do!
Fantastic video! Thanks for sharing!!
Great video. I would have liked to have seen the salt dosing setup.
What a fun video! I hope that someday we can get your beer on the Westcoast!
Love your beer! Thanks for giving us a look inside!
Can you please ship some beer to stores in the uk? I'm desperate to try your beer!
i work in chemical manufacturing, so many similarities but brewery environment looks so much more clean. all the nice new equipment and things not constantly being broken, bypassed and fenagled, sure is a fancy operation you got going. but given my field I am really interested in seeing more of the technical hardware like boilers, chillers, condensers, stacks and equipment in depth stuff. great video no less
Thanks Steve - 'Utilities' is on the list for the behind the scenes equipment tour, so it's coming!