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25 Cards in this Set
- Front
- Back
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Timothy Keegan creates and trademarks the name Tailgate Beer |
2004 |
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Timothy Keegan encourages his son, Wes Keegan, to start a company as TGB. |
2004-2007 |
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Wes is out of college, spending time in San Diego as a lifeguard and a bartender, home-brewing as a hobby. Wes attends the Great American Beer Festival and decides to start TGB LLC |
2007 |
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Wes co-owns a bar and begins ghost-brewing - using other breweries systems to produce and hone his beers, whilst homebrewing to for R&D |
2007 |
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Wes has grown the brand to 7 states and in need of a canning line, leases 100bbl system in Minnesota. Timothy Keegan passes. |
2010 |
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One of the "Big Three" beer companies offers to purchase the brewery/brand, Wes declines. Wes moves to a 250bbl system in Wisconsin.
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2011 |
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Expansion across the midwest for a total of 14 states. |
2011-2013 |
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Distributors begin asking for a southeast presence. Wes with family in Nashville, a desire for his own brewery/taproom begins to withdraw from 14 states. |
2013 |
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Wes moves family to Nashville and finds the building in July |
2014 |
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7.5 Acre plot, originally a Moose Lodge, sat vacant for 10 years, a mega-church came for less than a month and painted everything purple. |
The Brewery (building) |
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Soft Opening - 2 of our beers on tap and 18 craft rotators |
October 2014 |
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Grand Opening |
February 7th, 2015 |
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Water, Yeast, Hops, Grains |
4 Main ingredients of beer |
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Origin of fermentable sugar used in beer |
Malted grains |
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Two byproducts of yeast |
CO2 and Alcohol |
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Differences in yeast strands |
Saccharomyces Cervisiae - Ale - top fermenting, works between 50-77 degrees, fermentation takes about 2 weeks Saccharomyces Pastorianus - Lager - bottom fermenting, works between 44-59 degrees, fermentation takes about 4 weeks |
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Gallons in a bbl |
31 |
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Standard kegs in a bbl |
2 |
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Pints in a keg |
124 |
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Sugary liquid created in the Mash Tun before yeast is added |
Wort |
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Importance of boiling process |
Release flavors and kill bacteria |
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Origin of sweet characteristic in Milk Stouts |
Lactose |
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Kettle Souring |
Bacteria lactobacillus is added in the mash tun, the wort sits for 48 hours, then boiled again before transferring |
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Effects of Dry Hopping
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Aroma - almost no consequences on flavor |
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Tanks that make up the brew house |
Hot Liquor tank
Mash Tun Brew Kettle |
