What has happened here, pray tell?

This blog will now become the blog of a homebrewer going pro.

NOW, I know a lot of homebrewers want to go pro, and have a "journey".  As these things go, my journey was a fast one.

In March of 2011 I started homebrewing.  I was instantly hooked, obsessed, and could NOT get enough.  I went to the 2011 NHC in San Diego and 2012 NHC in Seattle. I have taught classes for the City of Chandler twice (the third session starts in October) and for Whole Foods.

I've got a further blog about my homebrew adventures at http://www.dahbrew.com  for more info on that.

I have always been aggressive about sharing my beer, my thoughts on beer, and generally very inclusive of others, frequently hosting brew-outs and get togethers inviting new homebrewers to my home to learn while watching 2 or 3 brews at the same time, in my driveway.

Being such a builder of community afforded me opportunities to visit professional breweries and do guest brews with my friend James Swann, who is well known in the Craft Beer community here in Phoenix, having driven Whole Foods in Chandler to meteoric sales levels, in a BAR IN A GROCERY STORE.  This is no easy feat and James is very good at marketing and promotion, along with offering very unique beers.  Since he did so much volume, he really had access to many beers other retailers couldn't get.  He also had a large cellar where he could collect and store beers for timed releases.

James was invited, and resisted, an opportunity to open a restaurant/pub with a fan, Rebecca.  Eventually, the desire to break out of the restraints of ONLY running a beer bar, got to James and he relented, agreeing to join Rebecca.  He had only one condition- that the restaurant include a Nano Brewery, and that I come on as the brewer.  Rebecca agreed and the adventure began!

The only problem is,  I knew nothing about this.

James approached me and offered me the opportunity.  I was flattered and thrilled.  I have a job that I actually LOVE- Catering Operations Manager. The only problem is, I love brewing more.

After thinking and talking and negotiating, we came to an agreement that works for everyone and our adventure is about to begin!

The brewpub (as I will call it for simplicity's sake from this point forward) is called The Perch and it will be opening in late October as a restaurant and taproom, and I should begin brewing in January.

Prosit!