826B NW 49th St Seattle WA, 98107
Tasting room hours
Thursday 4:30 - 9:00
Friday 4:30 - 10:00
Saturday 2:00 - 10:00
Sunday Noon - 6:00

Friday, June 29, 2012

Floor plan and the Parkway Pro-Am

Well, it has been a busy couple of weeks.  Most of what's been going on is paperwork related.  We're waiting on securing our brewers bond, which is essentially an insurance policy we need to take out for the government guaranteeing them that we will pay our taxes.  Once that's done we can submit our application to the TTB (feds) to get our microbrewery license.

More complicated, and more physical paper pages, was the WA State Liquor Control Board paperwork.  Those are the forms where they want to know your work history, past addresses, shoe size, blood type, ect.  Part of that process is filing architectual drawings of what the proposed site will look like:

It might be hard to make out, but this is basically what we're planning.  Thats the bathroom in the middle, with the tasting room facing the street and the brewery operations in the back.  The dotted line to the left represents our outdoor seating.  There'll be room for around 10 to 20 people inside with an additional 15 or so outside.

Separate drawings of the cornhole court will be submitted to the ACO for sanctioned events.

In addition to all of the paperwork, we also got to try our beer (sort of) being served in an actual legitimate drinking establishment!  The Parkway Tavern in Tacoma participated in a homebrew competition which gave the winners the chance to brew up a single batch of  beer and have it served there at the pub.  If you remember back a few posts, our Pale Ale took gold so we went to Puyallup and brewed up a keg a few months back:

I must say it turned out pretty good!  We were a little nervous because brewing at The Station was so much different than brewing in Seattle.  Our water here in the city comes from the Tolt reservoir, which is very soft.  Essentially the water here is rain water, with very few of the minerals which are needed by yeast and the beer to make a great tasting product.  This is a bonus for brewers since it's easier to add minerals to water than it is to remove them.

Down in Puyallup it's a different story.  That water comes from an underground aquifer and has quite a few dissolved salts in it.  Not having a water report handy, we just brewed straight from the tap without managing our mineral additions.  I don't think that the average consumer would notice too much, but I could definitely tell the difference. Obviously from the photo on the left, our clarity suffered as well.

Either way, it was a great experience, and the Parkway is an awesome neighborhood pub.  It was a thrill to hear some random stranger walk up to the bar and order a pint of our beer!  Cheers!

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