A Good Problem to Have Release 4.0 – May 13th

A Good Problem to Have DIPA

Alright, we’re going to try something a lil’ different for this next can release. Since we’ve gotten some feedback about people commenting that we shouldn’t do all our can releases on weekends, we’re going to release the next batch of A Good Problem to Have DIPA this Friday, May 13th starting at 12 Noon. This Simcoe and Amarillo dry-hopped double IPA is only available in cans at the brewery and very limited draft at our favorite watering holes. This release is the latest batch since February’s A Good Problem to Have release. This beer won’t be available again until September, so come and get your fill.  $22/six-pack, $75/case, limit one case per customer. We’re expecting to get about 150/16-ounce cases for this release.

That being said, I’m going to address a few issues and comments that have been made about our previous can releases and these beers…

– In the past, save for a few sporadic very limited dates throughout the calendar, we specifically schedule can or bottle releases on weekends because of parking, rather, the lack thereof. Parking on weekdays is at a premium at the brewery because we have three neighboring businesses whose employees also utilize the available parking. All of our neighbors are gracious enough to allow our customers to park in their lots on the weekends, and we can’t thank them enough. Keep this in mind when you’re looking for a parking space Friday, and if you must park on the street, do not, and I repeat, DO NOT block any of our neighbors driveways on Ray Avenue. They will call the police, and you will be ticketed, not to mention they’ll rain down fire from the sky on us because the worst thing that happens to anyone in Croydon is their driveway gets blocked (insert sarcasm).

– For the record, none of our hoppy beers are filtered. Never have been, never will be. While we do not filter our hoppy beers, we do use a fining agent for clarification, which would give the impression that they are filtered. These fining agents only work on trub (proteins), and yeast, not hop material. Also, not all of our hoppy beers are fined, namely Dank Hill Wheat DIPA. All our hoppy beers go through an 8 day cold crash maturation for clarification. We don’t have a thing against hazy beers, but we do have a thing against turbid beer. There’s a big difference.

– This batch of A Good Problem to Have DIPA was not fined, but was still cold crashed and maturated for 8 days after dry-hopping, which is longer than the time some breweries are taking to go from grain to glass with their beer.

– We’ve seen some comments from people talking about the prices of craft beer getting out of control, and that’s easy to argue without knowing the difference between a brewery like ours and a larger craft brewer, or at the other extreme, a macro brewer. Our pricing is based first on the cost of raw materials. For example, the amount of dry-hop in Dank Hill Wheat DIPA is worth $10 per case based on our current cost for Citra, Simcoe, and Equinox hops. This is a contract price, not spot pricing, and these prices aren’t going down, they’re only going to go up because of the number of breweries now seeking out these hops and the limited availability of these and newer varieties. This isn’t price gauging, rather simply the law of supply and demand. If the price is too steep, we’re sorry. Our alternative is to not make these beers at all, and if more brewers did that then the price of these hops would certainly drop and make it easier for us to sell these beers to you at a lower cost.

– Yes we use water from the Neshaminy Creek, albeit from a municipal source, and filtered with an activated charcoal filter before it’s used in any process in the brewery. In fact, since the main water source of just about every municipal water supplier in Southeastern Pennsylvania is either directly, or indirectly the Delaware River, the majority of breweries in this area is more than likely using water from the Neshaminy Creek. Water is the most crucial ingredient in beer next to yeast, and saying our beer sucks because we use water from the Neshaminy is not only childish, but ignorantly stupid. Just about all the beer you’re drinking for a SEPA craft brewer has Neshaminy Creek water in it.

That should just about cover it.  Thanks again for your support and hope to see you Friday and this weekend!

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