Greg Kitsock posted a very interesting conversation with Taylor Smack, the owner / brewer at Blue Mountain Brewery in the Washington Post Food section last week.
In the article, Smack talks about the brewery's unique, among U.S. breweries, parti-gyle brewing system and the interesting "corked and caged" beers being produced in their new production brewery in Colleen, Virginia. We also get a hint of a third Blue Mountain brewing facility coming by 2015.
See "Even in the heat, a complex brew has fans" for the complete article.
H/T to Thomas Cizauskas on Twitter for the link.
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