Bold City Brewery coming to Riverside

[lancestone]

The location is GREAT!! We could all get wasted in the tap room and then stagger out the back to our cars!!  But wait.... In our drunken confusion we wandered onto the tracks and got hit by a train instead! AWESOME!  Come on have a sense of humor!

[brewdogales]

It's about time someone opened a microbrewery in J-ville...I'm glad you did! if you hadn't I would have! I'll see you at the opening today!

[walter]

Went to the opening today and have to say this is a really cool place.  The tap room was great.  Took home a gallon (growler) of the porter.   Thanks for a great addition to jville.

oh and to JoeMerchant.....keep it IN the glass next time 

[civil42806]

my favorite beer commercial, careful now nsfw

http://www.youtube.com/watch?v=3O_gXNpOIHk

[civil42806]

Look forward to hitting the brewery when I'm back in town.

[fpj]

I had their Rye Pale Ale at FUEL during the Bike thing yesterday and Ragland's has four of their ales on tap now, too. 

-fpj

[xXBoldCityXx]

Hi Everyone,
     First off we would like to say thank you to everyone who came out on Saturday, I believe a good time was had by all. Secondly, we would like to congratulate Brad Rickel who won the raffle for the Kegerator and keg of Bold City brew. I will be brewing our winter seasonal (Smoky Porter) possibly this week as well as our IPA. I’ll also be updating our list of venues with Bold City on draft. Below are the hours of operation for the Tap Room as well as a few notes on Growlers.


1) Growlers are for consumption off premise.

2) By law, we can't fill growlers from other breweries.

3) We purge all our growlers with CO2 before they are filled. We do this so the oxygen in the air won’t infiltrate and produce off flavors. Oxygen will also cause the beer to go flat once opened. The rule of thumb is to finish off the beer within 24 hours after opening.

4) We recommend finishing the Growler within 3 days of purchase. Once the Growler has been emptied, bring it back in and we will exchange it for a growler which has been cleaned, sanitized, and kept cool and fill it with your favorite Bold City brew.

Hours of operation for the Tap Room are below.

Thursday 3pm - 8pm

Friday 3pm - 9pm

Saturday 11am - 9pm. Tours are 2pm â€" 5pm on the hour.

Be Bold.
Cheers,
    Brian

[BridgeTroll]

http://jacksonville.com/entertainment/food-and-dining/2011-02-05/story/first-person-home-brew-gets-bold-treatment

First Person: Home brew gets bold treatment at Jacksonville brewery
Modest recipe is scaled up at local brewery
Posted: February 5, 2011 - 12:10am

By Ed Stansel
The brew system at Bold City Brewery is an imposing structure of stainless steel tanks, pipes, valves and hoses. The boil kettle alone is about the size of a Mercury â€" the space capsule, not the car. Bigger, actually. Make that a Gemini.

So it was a little intimidating for a home-brewer like me, used to making 5-gallon batches of beer in what basically is a big stock pot, to climb up to the brewing platform knowing we were about to make more than 200 gallons of one of my recipes.

"This looks complicated," I told head brewer Brian Miller as he fiddled with an array of dials and buttons on the control panel. But I soon learned their functions - a few of them, anyway - as Miller patiently schooled me in brewing on a professional scale.

Industrial-size brewing

I've been making my own beer on a simple setup in my backyard for about five years. Just more than a year ago, one of my beers â€" a milk stout â€" took second place in a Bold City-sponsored home-brew competition at the West Riverside brewery. Milk stout, also known as sweet or cream stout, is a dark, smooth, somewhat roasty ale. Non-fermentable lactose, or milk sugar, is added to give it a residual sweetness.

After the contest, Miller said he wanted to brew my recipe someday. I thought he was justtrying to console me, but true to his word, he called me a few weeks ago and said, "Ready to brew?"

Brew day arrived Jan. 21. Miller greeted me that morning with a pair of rubber boots and a dust mask - my first hint that this was going to be more industrial than I had imagined.

I quickly learned that brewing on this level is hard work.

Miller had scaled up my recipe to seven barrels (a barrel is 31 gallons) and pre-ordered the ingredients, which came shrink-wrapped on a pallet from the grain supplier. We're talking 435 pounds of grain, compared with the 14 pounds required for my home-brewed version.

Getting started

Step 1 was to crush the malted barley in a grain mill. A mask is required because the process kicks up a lot of dust. By the time I had lifted the fourth or fifth 50-pound sack over my head to pour into the hopper, I was finding it hard to catch my breath through the mask.

About that time I heard Miller exclaim "Uh oh" from atop the brew system. That's never a good thing to hear, whether it's in an operating room or a brewery floor.

A funnel feeding the crushed malt from a grain auger into the mash tun had come loose, spilling several pounds of grain before Miller could fix it. "That's never happened before," Miller said. But he told me not to worry about it.

"I don't want to scoop grain off the floor and put it in the beer," he said. I am more an adherent of the five-second rule, but I kept my mouth shut.

In the mash tun, the crushed grain was soaked in hot water (a mixture called a mash) for about an hour, as enzymes broke down starches into sugars, forming the sweet liquid called wort. A rotating rake slowly stirred the mash. Then, through a combination of button-punching and lever-pulling, the wort was pumped into the adjacent brew kettle, where it was brought to a boil.

At that point, I dumped in hops â€" more than 2 pounds, compared with a couple of ounces for my normal batches â€" and 45 pounds of lactose (I use a pound in my home-brew).

While the boil was going, I expected a brief break â€" maybe a sip of a Bold City's beer â€" but Miller handed me a pair of elbow-length rubber gloves and a shovel. The spent grain from the mash tun had to be dumped out a hatch in the bottom into a rolling trash bin. This is harder than it sounds, because a lot of it had to be shoveled out by hand and hosed out with hot water.

During the process, one of the latches that attach the hatch to the bottom of the mash tun fell into the bin. We realized this only after the bin had been dumped into a trailer outside, destined for a hog farm. Naturally, the thing was buried in the steaming heap of spent grain. The only way to retrieve it was to dig through the pile with gloved hands. I got lucky and found it quickly.

After an hour of boiling, the wort was pumped into a whirlpool tank, which chilled the beer to about 68 degrees, the right temperature for fermentation. At that point, I dumped a jug of English ale yeast into a pre-cleaned and sanitized fermenter. Miller connected a hose from the whirlpool to the fermenter, turned another series of valves and started filling it with the cooled wort.

Mission accomplished

The brewing process took about four hours. I have to confess I didn't stick around to help Miller and his crew do the dirty work â€" clean up the rest of the equipment. But the idea of messing with corrosive chemicals didn't appeal to me. Besides, I had to get back to my real job. At least, that was my excuse.

By the next morning, fermentation was going strong as the yeast cells went to work gobbling up sugars and expelling alcohol and carbon dioxide.

The beer, which Miller is calling "Uncle Ed's Milk Stout: I Think I'll Have an Udder," will be tapped on Thursday at Bold City. I think the beer will be a lot better than that pun. But you can be the judge.

Miller started out as a home-brewer before he and his mom, Susan Miller, quit their desk jobs and opened Bold City just more than two years ago.

He said despite the hard work and responsibilities, brewing is still fun.

"I love what we do here," he said. "I have a passion for it."

Bold City Brewery is at 2670 Rosselle St. in Riverside.

Ed Stansel is a home-brewer and co-author of the Times-Union's "Amber Waves" beer column and blog. Contact him at ed.stansel@ jacksonville.com or (904) 359-4473.



Read more at Jacksonville.com: http://jacksonville.com/entertainment/food-and-dining/2011-02-05/story/first-person-home-brew-gets-bold-treatment#ixzz1D6Uoa1PW

[vicupstate]

http://www.thestate.com/2013/07/04/2847652/a-tale-of-6-cities-craft-brewers.html