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Copper Bottom Brewing is a craft brewery owned by husband and wife team Ashley Condon & Ken Spears, both of whom share a passion for beer that spans more than two decades.
It all started back in 2003 when our Head Brewer, Ken Spears, began developing our award-winning recipes and coming up with a plan to build a brewery. Over the next 14 years, that plan turned into what we are today: a small, collaborative team, forever dedicated to the pursuit of making great beer.
Grind: Extra Fine (Big Circles & Effect: Saturate), Brew: Color Gels (No Pic & Darkest Blended Circles), Serve: Black (Clear Tone & Folded Texture)
Grind: Extra Fine (Smallest Circles & Effect: Auto Adjust), Brew: Treble (Full Pic & 1/4 Blended Circles), Serve: Black (Clear Tone & Paper Cup Texture)
It's a little under attenuated and slightly less carbonated than I'd like it to be, but it's a pretty tasty brew if I do say so myself.
Sunday 11pm. Day 6.
There's very little visual change to report... the last 4 days photos have shown little difference.
I think it's maybe a little cloudier than it was and the smell has changed - it doesn't smell just like apple juice any more... maybe a touch alcoholic (or maybe I'm just kidding myself)
Grind: Extra Fine (Average Circles & Effect: Auto Adjust), Brew: Rings (No Pic & Full Blended Circles), Serve: Black (Clear Tone & Paper Cup Texture)
Source: en.wikipedia.org/wiki/Asheville,_North_Carolina
Asheville is a city in, and the county seat of, Buncombe County, North Carolina, United States. It is the largest city in Western North Carolina, and the 12th-most populous city in the U.S. state of North Carolina. The city's population was 92,452 according to 2018 estimates. It is the principal city in the four-county Asheville metropolitan area, with a population of 424,858 in 2010.
Source: highlandbrewing.com/our-history
In December 1994, when downtown Asheville was sleepy, Highland rolled out its first kegs from the basement to the alley. Built almost entirely of retrofitted dairy equipment, our original brewery could produce up to 6,500 barrels of beer per year in about 12,000 square feet of space.
Today, we have capacity to brew over 60,000 barrels annually with room to grow. Until 1998, our beer was available only in kegs and hand-filled 22-oz. bottles. (We still fill our liter bottles by hand today.) That year, we added a four-head bottling machine which enabled us to start packaging in 12-oz. bottles. In 2002, a used Krones bottling line was installed, capable of filling 7,200 12-oz. bottles per hour. Although we brewed twice daily, four days per week, the demand for our beer continued to exceed supply.
We brew four times a day, five days per week on a 50-bbl brewhouse. Our cellar has 27 fermenters, mostly 200bbls in size, as well as 7 brite tanks. We can bottle up to 320 bottles per minute, averaging 800 cases per hour. Our bottling line is a state-of-the-art 2015 KHS 48-valve rotary machine. Our can filler, meanwhile, is a 2018 KHS volumetric 21 valve 3 head Ferrum seamer. This machine is capable of packaging 12 oz cans at a rate of 257 cans per minute(!).
Our 3-barrel pilot system allows for R&D and collaborations. Added in 2010, it allows for a stream of new beers that the staff and guests can taste.
Letterpress printed tags for a home made brew- Barbary Coast
*photo credit: David Kashevaroff
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