Winter/Spring 2014 Brewing Internship

The Neshaminy Creek Brewing team is growing.  Maybe you’re our next team member?

Do you stay up late at night thinking about malted barley, Calcium sulfate, and Humulus lupulus? Do the words attenuation and sanitization get your adrenaline pumping? Have you ever broken into a cold sweet just thinking about double pre-evac bottling lines?

Then you may just have what it takes to be a professional Brewer.

Having opened in June of 2012, Neshaminy Creek Brewing is one of the Philadelphia area’s newest and fastest growing production breweries. In less than two years since opening we have reached nearly 3600 barrels  of total production and started bottling beer for more widespread distribution throughout the Philadelphia, Eastern and Central Pennsylvania, and New Jersey markets this past Spring. Operating on a 15 barrel direct fire JV Northwest brew house, we currently have 420 barrels of fermentation and lagering capacity, and look to add addition fermentation and lagering capacity in the coming months as well as an automated canning line to help meet the growing demand for our draft and packaged offerings.

We’re currently accepting resumes and interviewing to fill an unpaid Brewing Internship position for Winter/Spring 2014, with the opportunity and possibility of full-time employment consideration following. Ideal candidates should have a broad range of brewing experience, including but not limited to any of the following: homebrewing, brew school certification from Siebel, UC Davis, or the American Craft Brewers Guild, four year college degree program with a focus on beer or commerical beverage production, a college degree in General Science, Biology, or Chemistry, BJCP judge certification, or previous brewery work experience.

Canidates must be able to commit 16 hours a week (Monday through Friday), and occasional weekends to working both inside and outside the brewery. You must be self-motivated, determined, hardworking, and think quickly on your feet. Brewery work is back breaking, long hour days, rarely spent staring at a glass of beer judging it for it’s qualities and waxing poetic about the times. This is hard, demanding work, but also very rewarding.

We have a desire to hire and promote from within, and have done so and aim to continue growing our team of dedicated, hardworking brewers over the coming months.

Beer geeks and snobs need not apply.

If you think you’ve got what it takes wrestle 558 gallons of wort, please forward a cover letter and resume in PDF format to neshaminycreekbrewing[at]yahoo.com.  Cover letters and resumes in any other format will not be accepted.  All applicants must apply by Friday, January 24th and will be contacted directly for an interview if considered.  Internship starts the first week of February, but schedule can be adjusted for the appropriate candidate.

Thank you, and good luck!

New Website Coming Soon!

We haven’t been very good at updating this blog/website; that’s mainly because we’ve been busy making a lot of beer.  We have everyone that has ever supported this brewery to thank for that.

We do have a new website in the works.  Look for it sometime the end of January/beginning of February.

In the meantime, please be sure to follow us on Facebook, Twitter, and Instagram.  There you’ll get up to date and up to the minute information about our events, and other happennings.

Here’s to a fun 2014!  Thanks again for all your support!

We’ve Been Nominated for 5 Philly Beer Scene Awards!

HOW ON EARTH DID THAT HAPPEN?  We don’t know either.  Either way, we’ve been nominated by people in this fine industry in five categories in this year’s Philly Beer Scene Awards.  We’re up for Brewery of the Year, Brewmaster of the Year, Best Lager, Best Stout, and Best Belgian Beer.  Please head on over to www.beersceneawards.com and vote for any one of the outstanding breweries, brewers and beers that were nominated.  We’d appreciate your vote and support too!

Brewing Internship

Do you stay up late at night thinking about malted barley, Calcium sulfate, and Humulus lupulus? Do the words attenuation and sanitization get your adrenaline pumping? Have you ever broken into a cold sweet just thinking about double pre-evac bottling lines?

Then you may just have what it takes to be a professional Brewer.

Having opened in June of 2012, Neshaminy Creek Brewing is one of the Philadelphia area’s newest and fastest growing production breweries. In the nine short months since opening we have reached nearly 2000 barrels in production and just recently started bottling beer for more widespread distribution throughout the Philadelphia, Eastern and Central Pennsylvania, and New Jersey markets. Operating on a 15 barrel direct fire JV Northwest brew house, we currently have 285 barrels of fermentation and lagering capacity, and look to add addition fermentation and lagering capacity in the coming months to help meet the growing demand for our draft and bottled offerings.

We’re currently accepting resumes and interviewing to fill an unpaid Brewing Internship position for Spring 2013, with the opportunity and possibility of full-time employment consideration following. Ideal candidates should have a broad range of brewing experience, including but not limited to any of the following: homebrewing, brew school certification from Siebel, UC Davis, or the American Craft Brewers Guild, four year college degree program with a focus on beer or commerical beverage production, a college degree in General Science, Biology, or Chemistry, BJCP judge certification, or previous brewery work experience.

Canidates must be able to commit 16 hours a week (Monday through Friday), and occasional weekends to working both inside and outside the brewery. You must be self-motivated, determined, hardworking, and think quickly on your feet. Brewery work is back breaking, long hour days, rarely spent staring at a glass of beer judging it for it’s qualities and waxing poetic about the times. This is hard, demanding work, but also very rewarding.

Beer geeks and snobs need not apply.

If you think you’ve got what it takes wrestle 558 gallons of wort, please forward a cover letter and resume in PDF format to neshaminycreekbrewing[at]yahoo.com. Cover letters and resumes in any other format will not be accepted and your consideration will be automatically withdrawn. All applicants must apply by Friday, March 22nd and will be contacted directly for an interview if considered.

Thank you, and good luck!

Growler Fill Price Increase

It pains us to post this, but effective Wednesday, February 6th prices for our growler fills at the brewery will be going up.  Because of a recent price increase for both malt and hops we have to raise our growler fill prices.  We’ve been holding off on this as long as we could to see if we could make it through this bump in the road without passing the increase on to our customers, but unfortunately that’s not going to work.  Hopefully we won’t have to do this again for a long, long time, but unfortunately we’re at the mercy of natural ingredients that fluxuate in price based on things like droughts, low yielding harvest seasons, etc.

All our year round beers except Tribute Tripel will now be $12 a growler fill.  Tribute will be $15 a growler fill and most of seasonals will be either $15 or $18 depending on the beer.

So, that sucks, right?  To help make up for that, we’re going to continue to offer a weekly special on growler fills.  Now that football Sundays are over until the Fall, what’s next?  Hockey Thursdays, that’s what!

Hockey is back, and from now until a team hoists the Cup ALL growler fills will be $2 off on Thursdays!

Gotta take the good with the bad.

It’s Getting Crisp Outside

We should really update this page more often, and in all honesty we need a better ‘website’, but this will have to do for now.  Thanks for stopping by again.

This past Saturday we held our first ever Hot Rods & Hops event.  We’d like to thank everything that came by, brought their car, checked out the fine brews from Naked Brewing and Round Guys Brewing as well as ours, and enjoyed the fine music from Aspiga, PJ Bond, Brian McGee, and King Django & The Snails.  In total, you guys cleared through four half barrel kegs of NCBC beer not to mention all the fine beer both Naked and Round Guys brought, so we hope you had a good time.  Congrats to Mike Grote for winning People’s Choice for his 1968 Fastback Mustang and Bill Thompson for winning Best of Show, or as we like to call it, the Hop Rod Award, with his 1963 Ford Thunderbird.  We can’t wait to bring this event back next year, and we thank everyone involved for their support and participation.

Next Friday, November 9th is our monthly Movie Night for charity.  November’s charity is going to be the Bucks County Housing Group, which among many things, operates three food pantries in Bucks County in Penndel, Doylestown, and Milford Square.  In addition to all the proceeds from entry going directly to the Bucks County Housing Group we’re asking everyone to please bring a canned food item so we can donate these along with the monetary contribution.  With the recent damage and power outages created by Hurricane Sandy it’s important that food pantries like those operated by the BCHG can provide our communities with much needed services and food in times of need as well as to those that need assistance throughout the year. November’s movie will be the 1978 cult classic Animal House, so please come out and continue to support our charity efforts. Again, entry is $10 and you get a free bag of popcorn and a beer of your choice with your entry.

Have you had a chance to try our Fall seasonal, Dunks Ferry Dunkelweizen?  It’s been on tap at the brewery and area bars for about three weeks now and we’re really happy with the way it has turned out.  This past Thursday and Friday we brewed the last 30 barrels of it for the year, so be sure to check it out before it’s gone until next year.

This week we’re going to brew the last 15 barrels of Leon for 2012, most of which will end up in the bourbon barrels that have been patiently waiting in the brewery since the end of the Summer.  We’ll have a small portion of that batch that won’t make it into barrels, and we plan on doing a limited bottle release at the brewery sometime in the coming weeks.  We’ll keep you posted.

Our Holiday seasonal, The Neshaminator, our double German Honey Weizenbock should hit the brew kettle sometime in the next three weeks.  This rich, smooth, and textured wheat beer comes in at 8.5% ABV and has hints of dried raisins, almonds, and figs mixed with the banana and clove that you’d expect from our authentic German wheat beer yeast.  Expect a mid-December release at the brewery and hopefully in bottles as well.  We say hopefully because if the timing goes our way this will more than likely be the first beer we bottle on our soon to arrive bottling line.  More info on that shortly.

Alright, time to get back to work…..another batch of Croydon Cream Ale calls at 6AM tomorrow morning.  Until next time….

The First 100 Days

So, here we are.  Our first 100 days of existence and we’re chugging right along. We’ve had our ups and downs, and hits and misses, but luckily I’d like to think we’ve had more hits than misses (not withstanding a few Internet beer judges on Untappd.com or BeerAdvocate that clearly know more about beer or our intentions when creating one than we do….yes we read that stuff from time to time and yes, you look like jackwagons).

Scaling up from smaller pilot batches to a 558 gallon brew is a lot easier said than done, especially when dealing with a system you’ve only been brewing on for 100 days regardless of how much time you’ve spent on a larger production system. After finally dialing in our water chemistry we moved on to nailing down our brew house efficiency, which was slightly higher than our estimated (and typical) 75 percent.  Because of that many of our beers, Trauger Pils and County Line IPA in particular, were coming out more malt forward than we had planned.  With that in mind we have made some adjustments and we’re pretty happy with the way things have been turning out over the last 45 days.  Also, we’ve done a bit of retooling with the hops in the IPA, switching up the Zythos and Simcoe so that we’re now using Simcoe at flame out in the kettle, which we feel is a big improvement.

Speaking of hops, we’re finally under contract for 2013, but unfortunately we’ve been locked out of Simcoe and Citra again, meaning we’re going to have to source those on the open market as much as possible for the remainder of 2012 and for all of 2013.  Lucky us, right?  We were able to secure Centennial and Chinook, which were completely sold out this year well before we even fired up the kettle for the first time.

We’ve also been hard at work getting our proper yeast pitch rates down so that we’re getting fully attenuated beer.  Since we don’t have a lab like bigger, fancier, older, more well funded breweries, we’ve been doing our best to calculate proper pitch rates for each beer so that they finish exactly as we intend.  Right now we’re really happy that our house Ale yeast strain is chugging along and kicking some ass.  Our Czech Pilsner yeast has been solid since day one too, which is somewhat surprising since lager yeast can be a bit more challenging by their very nature. Unfortunately we’ve been dealing with a few issues with our Belgian strain, and the last batch of Tribute Tripel finished a bit higher and sweeter than we would have liked, but we’re pretty optimistic that the latest batch of Tribute in the tank right now should get things back in line.  Keeping things in perspective, that’s more hits than misses, so we’re on the right track.

We’d really like to send out a huge thank you to everyone that came by on Leon’s launch day nearly three weeks ago.  The response to this beer has been completely overwhelming and we’re pretty stoked on the feedback we’ve been receiving.  We’re currently completely sold out at the brewery and we’ll only be brewing another 15 barrel batch that’ll be going directly into bourbon barrels once it’s done primary fermentation.  Outside of about 300 hand bottled 22 ounce bombers, you won’t see Leon again until March of 2013.

This past monday we finally launched distribution in New Jersey through our distribution partner, Hunterdon Distributors.  Thank you to everyone in New Jersey that has taken a chance on this little brewery from Croydon and picked up a keg so far.  We’re only available on draft right now, so check out this page and see where you can find NCBC beer so far in Jersey.

Thank you to Jeff and the great people at The Hulmeville Inn for hosting our first ever tap takeover last thursday.  Apparently you guys liked what we have been doing so far and woofed down a record amount of pints for any beer event at the ‘Ville.  Thank you so much!  Can’t wait to do it again!

We’ll have a more proper beer update shortly, but one thing I can tell you now is that we’ve been very overloaded with seasonals lately, and we’re going to be cutting back on those to keep everything in a nice schedule and right on track.  We’ve sort of been playing catch up since we only opened June 1st, and now that we’re finally in a groove things will be a bit more lined up from month to month/season to season.

I’m sure I could go on and on, but we’ll save that for another day.  In the meantime read this awesome article about Sam from Dogfish Head taking on Beer Snobs.  It’s a good, informative read, and something more people should take to heart.

Until next time…

Brewery Hours

Our gift shop and tasting room is open Fridays and Saturdays from 12 noon to 7 pm and Sundays from 12 noon to 5 pm. If you’d like to stop by for a growler fill, t-shirt, or tasting during the week, just give us a call at (215) 458-7081. We don’t have set operating hours during the week, but we’d be more than willing to fill your growler or show you around, but please just call ahead.