Single use menus will be provided and menus are posted on the screens and walls.All surfaces within the restaurant will be sanitized between use.To enhance tracing measures one guest per party will be asked for their contact information.Plexi Glass installed to increase separation from guests and staff.All staff have been given a copy of the WorkSafe BC guidelines as well as the Park Pub’s recommendations.We once again enhanced our cleaning protocol and removed as many touch points as possible on tables such as Salt and Pepper.Guest will be asked to sanitize their hands before entering the Monkey 9 Brewpub.Each employee is using their POS system to reduce touch points.
When producing a batch on a more grand scale, especially for distribution, it’s even more of a concern. If one knows anything about homebrewing, they know that cleaning and sanitization is integral. The chef definitely wasn’t “‘Futzing’ around!”Īfter the sun settled and rose once more, we were ready to brew our Pina Colada Kettle Sour. Our culinary indulgence was capped off with a dense double chocolate cake, butterscotch cream and peanut nestled between each layer, topped with toasted marshmallow fluff, and drizzled with chocolate syrup.
#Richmond ca brewery skin#
The grapefruit and biscuit notes of Panic aligned seamlessly to the bite of baked chicken skin adorned with Chioggia beets, alfalfa sprouts, capers, olive oil, lemon juice, and homemade Caesar dressing. Our appetites were obliged by pairings involving Panic IPA and Nukin Futz Peanut Butter Porter. It was in there that our eyes feasted on cases of coveted hop varietals (Citra and Mosaic), which were to actualize their destinies as key components of delicious libations. Once rolled open, the doors revealed a bevy of beer, readied for impending consumption by ardent Track 7 fans. Our excitement mounted, as we passed by the soon to be clanging and clamoring bottling line, the then dormant mobile canning unit, through the stacks of majestic malt, and onto cold storage. We were met by the sweet smell of cereal malts, indicating that multiple brewing sessions were, indeed, in process. She promptly whisked us to the Natomas brewery where my fellow cohorts and I were treated to an intimate tour of the brew facility. Upon first arriving at California’s state capitol, we were greeted warmly by the sales manager, Amanda. The adherence to unyielding creativity and dedication to “the craft” is seen at every level. This is due, in part, to their beers being so approachable and affordable, whilst their brewers propagate and maintain a highly innovative mindset. The main notion that I have always imparted to accounts regarding Track 7 is that they stand out in the craft beer scene.
It’s here that we helped brew Don’t Forget Sunscreen, a kettle sour based on a Pina Colada, with plenty of pineapple and coconut. The original location is mostly used to brew Track 7’s fun one-offs crazy milkshake IPAs with fresh honey, pastry stouts, high ABV fruited kettle sours (with or without lactose), cryo IPAs, you name it. It’s no shocker either, in order for a brewery to thrive their core beers have to be perfect, and their one-offs need to be fun, exciting, and well executed. They are now the largest brewery in the area, brewing more than 30,000 barrels a year. Three years after that, they opened up their enormous main brewing facility in Matomas. A year after opening, they expanded their tiny brewhouse, buying out the unit next door. When they started there were just a handful of breweries in their market. They’ve completely embraced this small beginning. Track 7’s original location is in a rougher part of town, next to the train tracks.
0 kommentar(er)
