Around 11:42am, our brewhouse came rolling into Cape May Brewery, her tanks a-gleaming, after completing her 2,800-mile journey from California.
“People asked me some strange questions along the way,” said driver David Cook of the trip. “The weirdest was: ‘What’s a brewery?’ I just walked away from those folks. It ain’t for making popcorn!”
That, it ain’t.
Our three-vessel system is comprised of a mash tun (where malted barley is mixed with hot water), a boil kettle (where hops are added for aroma and flavor), and a whirlpool (to help clarify the resulting brew). The latter is not a necessary piece for making beer… just an exciting one. It will allow us to begin work on a new batch before the previous one has finished brewing, which means we’ll keep churning out one tasty recipe after another.
Here is the morning, in pictoral review:
Cellarman Paul Nease and sales rep Justin Vitti anxiously await the arrival of the BH:
The brewhouse backs up into position:
Chief Operating Officer Chris “Hank” Henke, Justin, and Brew Master Brian Hink watch the BH backing in:
The brewhouse in position!
Brewhouse driver David Cook and CMB President Ryan Krill, checking out the cargo:
Ryan, peeking through the tanks:
A back-end view:
Brian checks out the bottom. “It won’t be my first time under here,” he says.
Ryan removes the equipment, piece by piece, with the trusty forklift:
Trusty forklift stalls and the CMB team looks under the hood:
Chris helps guide the mash tun into the brewery, tight fit!
Ryan’s happy — we’re in!
Chris transports the control panel after removing it from the truck:
Paul gives the heat exchanger a thumbs up. “It’s a marvel of modern engineering,” he says.
A job well done!