Sure would have been cool to open up the Revolution on 9/9/9, but we're not there yet. However, we did celebrate this mini-milestone by ripping off half of the building facade yesterday. After and arduous two-week wait for the scaffolding company to show up, the not-so-original yellow textured brick is gone and we've got a temporary plywood wall to look at for a change. Next we've got to make the 3 front doors handicap accessible by removing the one step and ramp up to our building floor. Then we'll pour concrete where the new planters will sit and then get started building the new glass storefront. I think 3 storefront companies have come by in the last day trying to sell us their services. I respect the intrepid entrepreneurs angling for business, but who goes ahead and rips out their storefront without a storefront company lined up already?
I think we broke a record Wednesday for the number of guys working in the building at once (19), and yes it was all guys. The electricians are over halfway done with their rough work and we have new worklights in the brewery, which make the dusty tanks look even dustier. Our big staircase going upstairs is getting close to doneness and almost all of the rough framing is finally complete. We are supposed to have some city inspections soon, but Im not sure exactly when they are showing up. Just heard that Half Acre passed all their inspections and is getting close to having their liquor license for their tasting room. Head honcho Gabriel was relieved and said once the inspectors found out it was a brewery, they were real laid back. Let's hope for the same good mojo.
Chef Jason and I are working on the menu and picking up a few pieces of equipment like this heavy-ass 60qt Hobart mixer. It is built like a tank, which a good thing, because shortly after this picture was taken, it titled over in the pickup as we rounded a corner at low speed. We lost a little tranny fluid from the gear box but otherwise it doesn't seem too worse for the wear.
We're still hunting for a little smoker. Some smoky menu items we're planning are the ubiquitous pulled pork sholder sandwich (for my wife), a smoked tofu sandwich for the vegheads and hickory-smoked chicken wings with a maple glaze. We will definitely brew up a smoked porter sometime during the year to complement the flavors.