Pride & Purpose: Quiche and Carry

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The city of Richmond knows itself. We’ve seen it all before — great booms, big busts, the ebb and flow of a diverse community — and learned from our experiences. The only way forward these days is to move with intention in this ever-shrinking world. At East Brother Beer, we take pride in our great city and its storied history and go forward with purpose towards a bright future.

It’s Richmond’s people that steer this ship. An intrepid group of community-builders who are dead-set on a future for Richmond as rich as its past. With Pride and Purpose they build our community and with Pride and Purpose we tell their stories.

PRIDE & PURPOSE: QUICHE AND CARRY

Deborah Moss is someone you want to get lost in conversation with. Her stories are direct and impactful, and she doesn’t lie about her feelings—when Deborah tells you something, you know she’s telling it like it is. 

A lot of folks in the neighborhood probably know Deborah. Along with living in Richmond for over twenty years, she’s also the owner of Quiche and Carry, a popular catering business based in the area. “I’m kind of a friendly hustler,” she says, mentioning that she met the team behind East Brother after bringing them a few of her quiches in their early days. “I would always introduce myself to new companies. Food is a really easy way to get to know people.” 

Deborah didn’t always start out in food, though. Before Quiche and Carry, Deborah was selling cars. Did she like it? “I begged to get out of the car industry.” She started picking up shifts at local farmer’s markets, where she found that most folks end up bartering or giving food to other workers, leaving Deborah with tons of food to take home after each shift. 

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“I just started trading and I’d have a ton of food all the time because I worked for five days a week. As you can imagine, you can only eat so much.”

So what’s a good way to use up a lot of food when you have a degree in culinary arts, especially when you’re not sure what ingredients you’re going to end up with? Quiche. “I had people coming over and I always thought of quiche because you can put so many good things together at one time and it makes a good, easy meal. So I started throwing together quiches and having parties and my friends were like, these are like insane. These are so good.” 

Like many people who start businesses, Quiche and Carry started at the intersection of opportunity and frustration. For awhile, Deborah thought she could work her way up in the farmer’s market circuit, but realized that she wasn’t getting where she wanted to go. On the other hand, she continued to take home produce and make exceptional quiches. “I was making these quiches and then I started thinking, ‘Well s***, why don't I make my own product, you know, do my own thing and see how it goes?’”

You remember her former career as a car salesperson—the one she couldn’t run away from fast enough? Turns out her experience in sales gave her insights into what owning your own business might look like. “I guess car sales kind of taught me that I could be an entrepreneur because you really do work for yourself...I think it's kind of in my blood. I knew how to sell things.” 

Deborah started small, bringing quiches to the booths she worked, relying on the local Richmond community that knew her to be her first sample audience. The quiches continued to be a hit—so much so that one day, a buyer called her employer and asked if Deborah was going to be at the farmer’s market so they could buy more quiche. 

That gave her the confidence to try to go into business on her own. She had saved $8,000, and decided that was enough to leave the farmer’s market and work for herself. She laughs at that amount now (most business owners are probably looking at that and wondering how she made it work). “$8,000...you know, that's how excited I was. I just really put myself out there trying to get into every single thing imaginable. I'm definitely a hustler.” 

Quiche and Carry has been holding strong in Richmond since 2012, but the first years weren’t always easy. Deborah compares it to swimming, one of her longtime hobbies. “If you're a swimmer—or whatever you're doing in your life—your first two years, even if it's a hobby, you're not really great at it. You like it, but you don't have it down at all.” 

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She started feeling more comfortable as she started building trust and name recognition. At first, Deborah used to worry that any small mistakes could cost her an account or a sale, but now, she knows the community will continue to support her because they know and trust her. “It’s very intense when you start, it's like everything is so important and you gotta make sure everything's right. And now it's just...it's probably like having your first kid, you know, and then your third or fourth kid. You don't have to worry so much.” 

Deborah continues to stay connected to the Richmond community by being social and friendly. She’s one to talk to her neighbors and inquire about new businesses when they move into town—and perhaps even bring them a quiche or two. You recognize Deborah by her van, emblazoned with her logo, around town. And even though Deborah has had her ups and downs about the neighborhood (she talks about the changing city and things like rising costs, issues affecting much of the Bay Area), she’s still the sociable neighbor checking in and making sure you’re doing ok.  

This probably stems from her love of feeding others—both her neighbors in the Richmond area and just people in general. “I think that I love feeding people. I've noticed that about myself,” she shares. This love fuels her—and even when she’s had a rough day navigating the twists and turns of running a small business in a city like Richmond, she can turn to her neighbors and find purpose in her love of nourishing others. “It's not even just people. I feed the feral cats around here, but I'm always feeding people. I think it's just a way for me to...show love, you know?”

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Pride & Purpose: Rich City RIDES

Pride & Purpose: Rich City RIDES

The change of a city is inevitable, and without a strong, loving hand to guide these transitions, a place’s history and citizens can be displaced. That’s why organizations like Richmond Main Street are so important — they look to our past and the people that have made Richmond’s history rich and work to keep our community intact as they shape the future of our city.

Pride & Purpose: R&R Coffee/Kim's Louisiana Fried Turkey & Stuff

Pride & Purpose: R&R Coffee/Kim's Louisiana Fried Turkey & Stuff

The city of Richmond knows itself. We’ve seen it all before — great booms, big busts, the ebb and flow of a diverse community — and learned from our experiences. The only way forward these days is to move with intention in this ever-shrinking world. At East Brother Beer, we take pride in our great city and its storied history and go forward with purpose towards a bright future.

Supply and Demand — We Demand Quality

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Hey East Brother drinkers!

You may have noticed some activity at the brewery lately. We're installing new fermenters! It's been a lot of work and long hours, but we're excited to make more of the beers you already love and explore some new recipes as well. 

We've gotten a few questions over the bar and online asking when certain beers might be back in stock, and if we're going to continue to expand our self-distribution network. We'll certainly try to keep you informed as we do! You should sign up for our newsletter — it's the best way to keep up to date. 

Trust us, we'd love to get our beer into your hands more often. It's pretty much our goal in life. But as we're quite small still (not even a year old) and we want to grow slow and steady to ensure we're always improving things along the way, we probably won't be meeting demand anytime soon. 

So you might see some out-of-stocks at the taproom or at your local beer store in between batches. But rest assured, our goal is to brew the best quality beer we can make, and get it to as many people as possible, while also ensuring we're growing at a sustainable pace. We want to be around for a long, long time. 

Good news is that we recently released a new taproom exclusive - our seasonal English Warmer - and as of today our fan-favorite Wheat IPA is back on tap!

With pride and purpose,
Chris + Rob

Classic Beers, Cars & Tunes

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On the last Sunday in August, we held our 1st annual “Summer Classic.” As with many projects we’ve undertaken, this one started off as a fairly modest idea: to utilize all of the outdoor (and parking) space we have here, bring in a few classic cars, maybe a live band, and enjoy a few beers on a summer day.

But like many aspects of brewing beer, sometimes you start to have fun and get ambitious! We ended up with 3 live bands, 3 food trucks, a bevy of Richmond-based vendors, and upwards of 70 classic cars lined up & down the parking lot. It was a sight to see. 

It took a lot of cooperation and work to do it. Between permits, licenses, and sign-offs from the ABC, the City of Richmond, and the Richmond Police Department (who were all without exception incredibly helpful and non-bureaucratic!), and planning – seating, fencing, tents, stages, cups, signage, and on and on – we were consumed with whacking the moles till the last possible minute. Hard to say exactly how many people showed up, but based on the number of kegs drained, it was likely in the range of 700-800. We’re blown away by the support and energy you all brought to a great day.

The cars, spanning mostly the muscle-era of the 60s and 70s were a perfect counterpart to the inspiration behind our beers: classic style! Appreciated for their timelessness, simplicity, and enduring appeal. 

By the way, our two Best in Show winners were Richard Daniel’s sweet ’67 Chevelle and Ed Santos’s ’37 Ford Roadster. Nice job guys! The three local bands – Walter Hand Band, Hot Rod Jukebox, and Mojo Alley – also fit right in, with their blends of blues, rockabilly and classic rock vibes.

Also a shoutout to Richmond Food Emporium (Richmond’s version of Off the Grid), the Point Richmond Neighborhood Council, and the Point Richmond Business Association, all of whom contributed time, resources, and sponsorships in helping make the event a success.

And just in case it’s not clear, since this was the 1st Annual Summer Classic, you can bet we’ll be doing a 2nd Annual – mark your calendars for the last Sunday in August next year!

Nobody Knew That Running A Brewery Could Be So Complicated

Digging our new home in Richmond

Digging our new home in Richmond

So we thought that after we opened, we’d have more time for posting on the blog...but nope! It’s been six months since the last post, and we are most definitely busier than ever. The thing about a startup is, you have to wear so darn many hats; Chris our co-founder has on more than one occasion pointed out that one definition of entrepreneurialism is “trying to accomplish something beyond one’s present means.” And if that doesn’t describe our daily endeavors here, I don’t know what does. We’re still square in the startup phase, looking ahead to where we want to be 6, 12, 24 months from now, and realizing that we’re going to need more of everything – people, equipment, money...and beer! – in order to get there.

And yeah the money part can be challenging, but we had our eyes open going into this, and the reality is that very few new businesses are without some level of financial stress. But all things considered, we’re very happy with the way things are going. We love being part of the Richmond community, we’re enjoying steady growth in the taproom and in our retail accounts, and most importantly, the beers are turning out the way we intended: easy-drinking, clean-finishing, balanced – and in fact we’ve been struggling to keep up with demand.

So – here we are seven months after opening, back to cutting concrete, building more infrastructure, and purchasing equipment...in the form of four large vessels – fermenters and conditioning tanks – that will more than double our current capacity. The couple of lagers we brew – Red Lager (Vienna style) and Bo Pils (Czech style) have proven more popular than we initially estimated, and since lagers take much longer than ales to make, we needed to kick off this expansion project sooner than planned. Should be cranking out a lot more beer by end of summer!

Oh and on a sort of but not totally unrelated topic, our lack of sophistication with regard to the SEO black box – and frankly, our lack of interest in “playing the Google game” as one blogger put it – compels us to mention the following phrases: Bay Area breweries, brewery near me, taproom near me, beer near me. There, we’re done for now.

The Doors Are Open and Beer Is Flowin'

Opening Night. Photo courtesy of George Post

Opening Night. Photo courtesy of George Post

We received a message from someone on our website recently with a rather blunt suggestion about this blog: “You need to update it” – and you know what – they were right! With all the chaos during our opening we pretty much forgot about the blog. OK so here’s the update: We’re open! We actually started limited distribution in kegs and cans to a few local accounts in late October, but with the taproom’s official open date on December 7th, we’re now moving forward on all fronts. And here’s the weird thing: The 3+ years we’ve been building this venture made it seem as if we were racing towards some sort of “finish” line, but in reality, we just got to the “starting” line.

And what a great feeling it has been. The business, which now requires day-to-day operation and therefore quite a different set of roles, tasks & challenges, is no less stressful and exhausting than it’s been during the building & construction period – beer is indeed labor after all – but so far the emotional rewards are there: Seeing people walk through the door with smiles on their faces, belly up to the bar, take a sip of beer, and tell us it’s good – is a truly gratifying feeling. And of course the fact that we’re finally generating some revenue isn’t a bad thing at all!

We’re very happy thus far with the key pieces of the puzzle – our beer is being received positively, we’re slowly but surely increasing the places you can find it around the Bay Area (click on BEERS to see the bars, restaurants & stores where we're carried), and the taproom vibe seems relaxed and casual (a friend recently referred to it as “homey and industrial-cool”). The awesome thing about the taproom is that we’re seeing people from all walks of life, which is consistent with our simple goal of having a relaxed and casual place for anyone and everyone to have a beer, listen to music, watch the game, and chill with friends & family.

Not sure when the next blog post will be, but feel free to remind us. And look for us around town and/or stop by the taproom for a pint!

The Beer and the Bar

These bags of malt will soon transform into pints of beer

These bags of malt will soon transform into pints of beer

Well another 2+ months has passed since the last post...and we're not yet open. Not frustrated though! Kidding...it is kinda frustrating, with the inevitable delays involved with a project of this scale. That said, we're keeping our focus on the big picture, because a year from now, it won't really matter that we opened a few weeks (OK months) later than originally planned.

And when we think of the millions of decisions we make on a day-to-day basis - i.e., should we try brewing a batch despite a broken flow meter, thereby potentially compromising the quality of our beer, or just wait until a new flow meter arrives - it feels like we're making the right ones. We're trying to avoid being penny-wise and pound-foolish, rather, creating a brewery that's built to last. And this ties into our decision to brew classic styles of beer: While we're not averse to experimentation, we're more interested in brewing a small number of beers over and over, making incremental improvements in the pursuit of perfection. And on that note, we're now brewing! As of yesterday we have all five of our fermenters filled, with a nice cross-section of both ales and lagers.

Along with the incredible amount of work that's been put into constructing our brewing system, we're also building a taproom for people to come and taste our beer fresh from the tanks. And this is where our location comes in. We feel like we lucked into this location in Richmond, tucked up against the hills of Miller-Knox regional park, a sunny oasis in the middle of an urban metropolis. We'll have outdoor seating as well as games like bocce ball and cornhole, and the brewing equipment will be in full view of the taproom customers. Our goal is to have a comfortable place for folks in and around the area to stop by to enjoy a casual beer with friends and family. We've spent a fair amount of time now reaching out to the Richmond community, and we've been blown away by the enthusiastic reception. Can't wait to meet all of our new neighbors!

Oh and we did in fact wait for that new flow meter before brewing again, ensuring that delicious beer will be flowing in the taproom and in kegs & cans around the community...very soon!

Beer Is Labor

It really is...

It really is...

So much has happened since the last post it would be futile to try and cover it all. On the one hand, it’s been more slow-going than we had hoped – not surprising given the magnitude of the project and the number of stakeholders, permits, details, approvals and costs involved – but on the other, it now feels like things are happening with lightning-speed as our train hurtles down the tracks towards opening – planned for later this summer.

Amidst the hustle & bustle, here are a few big developments worth mentioning:

- We welcomed three new employees: Peter (head brewer), Jarrod (sales manager) and Steven (taproom manager)

- We got our ABC license - and can now legally brew and sell beer in the state of California

- Our fermenters arrived - so we now have vessels for fermenting the beer

- Construction began on the taproom, scullery, lab, and bathrooms

- Ts & caps are on sale now! (check the “Shop” tab) 

The tagline on the back of our shirts, “Beer Is Labor,” pretty much sums it up. We’ve heard it stated that running a brewery is 10% brewing and 90% other stuff; and we'd say that opening a brewery is closer to 99% other stuff. The labor involved – physical, mental, emotional – can be exhausting; good thing we’re still having fun!

Looking forward to nudging that brewing part back up to 10%, and to sharing a beer with y’all. Stay tuned…

 

Concrete and Steel

The forklift gingerly lowers the grist case onto the mash tun.

The forklift gingerly lowers the grist case onto the mash tun.

Our March post mentioned that things were “gettin’ real,” but honestly, that was a bit of hyperbole; we pretty much just kept on with the process of virtual planning - permits, insurance, licenses, financing, etc. But now, we really are gettin’ real: the past seven days witnessed two very significant developments: 1) we poured a concrete platform, and 2) took delivery of our brewing system.

Though merely a slab of humble concrete, the Platform with a capital P is a work of art, with ramps, curbs, slopes and trench drains, ensuring efficient workflow and maximum cleanliness, all in the service of producing great beer. And on that note, the brewing equipment, manufactured by AAA Metal Fabrication, is the heart of our brewery, and an absolute thing of beauty. The 20 barrel system will produce 600+ gallons (around 40 kegs) per batch, and the gorgeous polished stainless steel will be in plain view of our taproom customers, who will enjoy their beverage knowing that it was made twenty feet from where they’re sitting.  

Next steps: Build the plumbing and electrical infrastructure, and start in on those test batches! (oh, and also build the taproom, bathrooms, offices, create signage, get kegs, tap handles, cans, T-shirts, caps, chairs, tables, UPC codes, coasters, stickers, growlers, lab equipment, glassware…and so on).

Gettin' Real

Q: What is this? A: A Penn blowdown separator, of course

Q: What is this? A: A Penn blowdown separator, of course

Two big things happened yesterday: 1) Rob quit his job, and 2) our first piece of equipment was delivered to our space (a blowdown separator, pictured - ain't it cool?). What this means is that it's getting real - real quick. We're in the final stages of our design phase; plans are drawn and engineering specs completed. Over the next month our space will undergo dramatic transformation, as the brewhouse is outfitted, and taproom, office and bathrooms are constructed. Our brewing equipment is due to be delivered in April, and we can't wait to get started with installation, optimization, and test batches.

Regulatory Stuff

All I want for Christmas is my CUP

All I want for Christmas is my CUP

Last night at City Hall, the Richmond City Planning Commission unanimously approved our production brewery! We worked extensively with the Planning Division, along with neighborhood councils, business associations, and local merchants, and have received an incredibly warm welcome from everyone. The unbridled enthusiasm we’re experiencing is enormously gratifying, and we’re tremendously excited to bring a craft brewery to Richmond!

The public notice period lasts for the next 17 days, and barring unforeseen developments, we expect to have in hand an official letter from the city of Richmond giving us the green light on January 4, 2016. 


This is blog post #1

 

So...

It's been 2+ years since we started planning this thing, and as of now - November 2015 - the train has indeed left the station.

Location: Found (Richmond, California)

Equipment: Ordered (AAA Metal Fabrication)

Name: East Brother Beer Company (thanks Good Beer Hunting!)

And most importantly...

The Beer: Our approach will be a "Return to Classic Styles" - a portfolio centered around traditional ales and lagers, brewed with care and precision. We hope to address the growing trend towards sessionable, clean beers that drinkers across the spectrum will appreciate when looking for a well-made, local beer.

Stay tuned for more details. We're slated to open in the spring of 2016. Hope to see you at the taproom!