Miami Creek Farm (est 2011) was created as a result of the conviction and dedication of a father who knew the importance of locally grown food, hands on work, and making time to spend with family and friends. While those ideals were not founded on this farm, they have been carried here by the fundamentals that were instilled in me at a young age and shared with my wife.
The local food revolution is in full swing and gathers momentum by the day. We are excited to be a part of that revolution. We have tended dairy goats, chickens, and rabbits, while planting annual and perennial gardens. We now turn the page and will also soon join the craft beer revolution,… but with a twist.
Our microbrewery will produce small batch artisan beer and cider made from locally produced (on Miami Creek Farm) or locally sourced products from clean producers when possible. Our products will be truly seasonal and limited in availability. Our focus, as always, is quality and not quantity.
We are currently working on building out our microbrewery facilities and operation. Our goal is to be operational by the end of 2015. Orchards have been planted and plantings will resume in the Fall of 2015. We expect a small hop yield from our hop yard this year. In the spring of 2016, we plan to expand our hop, orchard, and berry plantings threefold.
To keep up to date on our progress, follow us on twitter @MiamiCreek or like us on Facebook: facebook.com/miamicreekbrewingcompany Also, please sign up for the newsletter. We’ll keep you up-to-date on the happenings here on our 21 acre slice of heaven!
Many of you may know that we’ve passed our Missouri/FDA inspection for our commercial kitchen. This is an exciting step towards getting our brewery opened. Next up is our federal permit, which we are waiting patiently for. In the meantime, we’ll continue to design and plan our brewhouse and select the equipment we’ll need in order to produce great products.
The commercial kitchen inspection also gives us the green light to produce many of the products that will go into our beer and cider as well as being able to roast our coffee on a commercial/wholesale scale. There was always the question “can I buy this in a store?” and soon you may be able to.
We are also investigating new models of coffee roasters that could handle larger batches and therefore allowing us to roast more beans.
On the green side of things, our waste water transfer pump has arrived and works wonderfully. All of our waste water from the brewhouse is saved in a catchment tank. Since we only use environmentally friendly soap and sanitizing solutions, we are able to use this water to irrigate our gardens and orchard! Thanks to the Department of Natural Resources for allowing us to reuse our water in an environmentally friendly manner!
Another full day at the office and 3 hours working on the ceiling framing in the brew house. The best part about calling it a day is the reward that awaits in the kegs… but after a pint of one of our test batches, it almost knocks me out!
Started the conversation with Missouri Department of Natural Resources. Apparently our brewery waste water needs to be handled appropriately… and I totally agree. I sure don’t want to waste it though. Inspector suggested a 1000 gallon waste tank that is pumped out on a regular basis. I’d rather opt to find an environmentally friendly cleaner for our equipment and use the spent water to irrigate… but we have to follow the law to get this ball rolling. If we can’t accomplish it the first time around, it’ll be revisited down the road.
I’m extremely excited that my tree supplier is carrying the Newton Pippin apple. This apple was made famous by Thomas Jefferson who grew them in his orchard in Monticello… and guess what he did with it! He made cider. This apple was one of the first apples exported to the UK. The Newton Pippin is a fantastic cider and dessert apple and I’m looking forward to sharing this classic.
The work continues at a hectic pace. We are in the middle of our design and layout for the brewery/cidery. Probably at an OCD level, but we are engineering some pretty cool tools that will help us be more efficient at bottling and producing a quality product repetitively.
We were visited by the State Inspector Friday and got our to do list from him. It went much better than we anticipated. The building has a bit of work to be done, but it’s going to be something we can accomplish in 2015.
Currently, I am installing a ceiling in the brewhouse. Not a big sheet rock fan, but it gets us the biggest bang for the buck. We’ll blow several inches of insulation up top to help with our heating and cooling costs. Surprisingly we were told that the wood stove could stay! I love the idea of being able to use some of the downed wood here on the farm to help keep us warm in the winter. It’ll be more important than ever to keep those fermenting beverages at a mild temperature so the yeast can thrive and do their work!
Design continues on a pneumatic bottle capper and washing station. We are reviewing water reports and designing a water filtration stuff to take out all the “extras” provided by the water department.
More later… been a long day!