re: Parish and Contract Brewing

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Andrew Godley Hi folks, thanks for discussing this important topic for us. You guys obviously care a lot about where beers come from and the quality of the liquid, as do we. I understand the initial negativity on new cans being outsourced to a different brewhouse and tanks, but believe me, this is great news. First, we are only adding cans via the Florida facility, the same Envie bottles and other beers of ours will still be made in the exact same manner and in the exact same equipment in Broussard. Some of you nailed it - we can't build the next brewery without knowing what kind of sales we will need to support. We want to outsource just cans now and explore new markets before pulling the trigger on the next brewery. I have no idea how big our next facility needs to be and we are incredibly nervous to over-size or under-size it. We are talking about millions of dollars at stake if we are even 10% off in our projections. I can't build a 25 million dollar brewery (a la Toppling Goliath) without knowing what our sales will be like in surrounding markets like TX, MS, AL, and FL. The term "stop gap" was used and that is a good way to describe what we are doing. Also we have grown our Broussard facility by 30% or more every year since 2009 and we just have no more room to grow at that rate, we need another solution for the next year or two before we can build a completely new, larger facility. Several large brewers across the US have made massive finacial commitments and built new facilities only to see sales not match their projections. The beer market is in flux and we are living in crazy times in the beer world. We want to build a massive facility right here, but we cannot afford to do that without gigantic debt, and we can't get gigantic debt without knowing sales. Let me share a few things about us brewing some beer at Brew Hub: The beer is our beer, brewed by and under supervision of Parish employees. I personally brewed the 100 barrel batch of Canebrake a week or so ago. Ryan, our head brewer will brew Envie this week, and so on. These guys have the most impressive craft brewery equipment that I have ever seen. The isobaric canning line is state of the art and the QC programs and technology is second to none. I wouldn't be surprised if the Envie in cans from Florida are preferred by many to the Envie bottles we produce in Broussard, but we expect them to be equal beers, just another package option. We looked at buying a cheap canning line like a lot of the smaller brewers have around the US, but we have serious concerns about the quality of beer that comes from these canning lines (you guys have probably all seen the brown beers from oxidation from several brewers). I've worked on enough of these in-line, low-pressure, non-isobaric canning lines to know they are not going to be consistently producing the beer up to the high-standards I have for Parish products. These in-line canning lines are cheap, but they aren't the best for quality. If we are going to build a canning line it will be an expensive, high-quality investment, not a cheap addition just to do it in house quickly. The right way for us to do it in the short-term is to utilize a state of the art, multi-million dollar canning line, like the one at Brew Hub. The FL brewery is impressive, they have won more GABF and WBC gold medals for their own beers in 4 years than all of the Louisiana brewers combined. The beer will be excellent because we are so involved in the producing of our products in addition to the facility being top-notch. Bottom line - if you love Envie in our 6-pack 12oz or draft, nothing is changing. Same beer will come from the same place and so on. If you like cans, we have a short term solution to brew our Envie at Brew Hub into 16oz cans. The beer will be the exact same recipe, water profile, yeast, hops, etc. and also be up to our high standards. One final note about the experiences with Pseudo Sue from Brew Hub - the TG folks opted to have their beer at Brew Hub centrifuged for shelf stability, which removes all of the haze and juiciness. The guys at Brew Hub suggested NOT to use the centrifuge, but the beer belongs to TG and that is the process they opt for. It makes the beer less juicy than the version out of Iowa. They knowingly produce a beer with a different process, we are not going to do that. We know what we are doing and if a product has Parish on the label, you can bet it will be up to our high standards. Envie in cans will be badass, delicious and juicy af, trust me. Cheers y'all and thanks again for discussing.

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I really like canebreak but it's kind of pricy so a lot of times I just pour a little orange juice into a Busch light and it pretty much tastes the same

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All hail Great Raft

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