ABOUT THE WHITE SQUIRREL BREWERY
Long long ago, in a galaxy far…. well okay, 3-4 years ago Damon (our head brew guy) was brewing up a batch of home brew with a friend and thought, “Man, I’d love to do this on the reg.” He called Jason up, they brewed a batch together and got rolling. Not long after Sean joined the team and they were brewing and scheming all the time to try and get the plan together. We visited 22 breweries in our “research” Damon hit half a dozen in Canada for us, and Jason even got a behind the scenes look at one in the tiny south Pacific island nation of Palau. A whirlwind visit to the biggest and baddest beer festival in North America was on the agenda as well, the Great North American Beer Festival. We shared pints with some of the great brewers working today, including a sit down with Mr. Jim Koch himself (founder of Sam Adams). We also sampled quite a few beer styles, studied the art of tasting, and finally had our humble plan together.
Damon and Jason’s first batch of home brew together was crafted back in 1998 (yeah they’re old) and Damon has really honed his skills over the past few years with a few batches every month. Damon is quite the celebrated home brewer and has brewed dozens of styles. Jason’s background is in business development and marketing, and his head is always swimming with ways to build the brewery and add to the concept. Sean was once a brewmaster for the Hops brewery chain. He brewed at the Bowling Green location and at the Chattanooga location. Sean also has a background in bar management and he’ll be one of the familiar faces behind the bar in the taproom.
WHY WE'RE ASKING YOU FOR HELP
We've purchased our brewhouse, we've filed for permits, and we are buying up furniture and glassware... things are coming along nicely! BUT, Fermenters are expensive, and we need to buy three of them to convert all the sweet sugars to alcohol. We also need what's called a "brite tank" to make quick work of the carbonation of the beer before it goes into kegs. All that equipment will cost us about $10,000!
We brew tiny batches. Very tiny… Which means we can rotate our beer selection often, ebb and flow with the seasons, and most times when you come in you’ll get to try something new and different. Our small size may limit us when it comes to capacity, but one beautiful thing about that is it allows us to serve beer from our friends. We’ll be featuring beer from around the region (Kentucky/Tennessee) and we hope to have the best from those breweries. We’ve visited with all of them and want to support this great craft beer movement going on in the area. And YOU will get to sample all the goodness.
WHY WHITE SQUIRREL?
All three founders came to Western Kentucky University in Bowling Green Ky from their respective homes to attend school. Bowling Green is known for having a large population of White Squirrels and there are several local organizations with the name. White Squirrels are a part of our community, and we are a community brewery. We brew beer YOU ask us to brew. We name the beers with YOUR suggestions, and we ultimately want this to be YOUR brewery. Community is a big deal to us, and the White Squirrel represents that. Plus, Jason has a funny story about being attacked by a squirrel… but we’ll save that for the next time you’re bellied up to the bar.
GOOD BEER, SMALL BATCHES – THAT’S IT IN A NUTSHELL. WE PRODUCE BEER IN SUCH SMALL BATCHES THAT WE CAN ONLY PRODUCE A HANDFUL OF KEGS EACH BREW. MOST “MICRO” BREWERIES MAKE BEER 30-60 KEGS AT A TIME. SO, WHAT DOES THAT MEAN? WELL, IT MEANS WE ARE PAYING VERY CLOSE ATTENTION TO EVERY INGREDIENT WE ADD. EACH ITEM IS MEASURED OUT TO THE EXACT OUNCE. WE’RE ALSO USING PREMIUM INGREDIENTS. WE DON’T BUY IN BULK, SO WE CAN HAND PICK INGREDIENTS AND GET THE FRESHEST WE CAN FIND. LOCAL INGREDIENTS ARE USED IN MANY OF OUR BATCHES. OUR PUMPKIN ALE FOR INSTANCE, PRODUCED IN THE FALL, USES FRESH, CHEMICAL-FREE, LOCAL PUMPKINS.
WE ARE DEDICATED TO SUPPORTING SOUTHERN KENTUCKY FARMERS, LOCAL BUSINESSES, OUR COMMUNITY – AND PRODUCING GREAT BEER. IF WE EVER BREW A BATCH OF BEER THAT IS NOT UP TO STANDARDS, WE WILL POUR IT DOWN THE DRAIN – THAT’S OUR COMMITMENT. WE DON’T LOOK BACK, AND WE DON’T SECOND GUESS WHEN IT COMES TO QUALITY. EVERY BATCH IS OUR BABY… AND WE TREAT IT THAT WAY. WE CAN’T WAIT TO EARN YOUR BUSINESS. PLEASE STAY TUNED AND WE’LL KEEP YOU UPDATED ON WHEN AND WHERE WE’LL BE OPEN.
Risks and challenges
There are some major hurdles involved in opening a brewery, and we have been researching this project for years (literally)! So, we know the steps that must be taken to get this thing off the ground. We truly appreciate all the support and backing from our fans and we promise to put our best effort forward to get all the permits, do all the build out inside the building, set up the brewery, and brew and ferment several batches of beer... all before we launch. We know there will be setbacks and hold ups, but our pledge to you is to stay the course and bring Bowling Green a craft brewery!Learn about accountability on Kickstarter
- (60 days)