The Parched Eagle wants YOU (to invest)!

Greetings all,

Tonight I’ve got my President of the Parched Eagle hat on as we are in need of a few generous investors to make the brewpub a reality next fall!

The Parched Eagle Brewpub will raise $250,000 for the construction of the brewpub and first year of operations. $50,000 will be from investors and $200,000 in the form of loans from the Small Business Administration and possibly Brewery Finance, a leasing company for brewing equipment. We are also exploring other possible sources of startup funding (details available upon request).

Vice President Tom Christie and I have been discussing investment options, and have consulted with our banker at the Summit Credit Union on ways that potential investors can receive a return on their investments.

We have written a strong business plan including income and expense projections for the first three years of operation. We have come a long way down the path of opening the Parched Eagle and have a long way to go. With your help we can get there!

We feel that the Parched Eagle is a strong investment opportunity for someone who has a love of craft beer that is brewed by a locally-owned business. Our goal is to produce world-class beers that will add greatly to the Madison area craft brewing scene.

Interested? Then please feel free to contact me via email (jim@parchedeagle.com) or phone (608-204-9192). I look forward to talking with you and can provide you with a host of information and insights.

Cheers!

Jim Goronson

 
The Parched Eagle Brewpub will raise $250,000 for the construction of the brewpub and first year of operations. $50,000 will be from investors and $200,000 in the form of loans from the Small Business Administration and Brewery Finance, a leasing company for brewing equipment.

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First-ever Brewer’s Blog post/Belgian Dark Strongs

Welcome to the Brewer’s Blog!

I’m Jim, Head Brewer/President of the Parched Eagle. I’m damn excited about this project in general and (right now) this blog post in particular.

Looking for an investment opportunity? Feel free to contact me at jim@parchedeagle.com or 608-204-9192.

OK got the business out the of the way. The Brewer’s Blog should be about beer/brewing, right? Let’s get to it then…,

…So I’m going to have a Belgian Dark Strong Ale tasting with Vice President/Operations Manager Tom and our buddy Geoff. The pilot batch of our Stella Belgian Dark Strong Ale will be tasted alongside Gouden Carolous Cuvee Van de Keizer, either Rochefort 8 or 10, Unibroue Trois Pistoles, and maybe Lost Abbey Judgement Day. A trek to Binny’s in Highland Park, IL yesterday to find Westlereven 12 and Achel Extra Brune was sadly not successful. That’s OK, we’ll make do. 🙂

My tasting notes so far on Stella (which is four months old) is its RICH sweet maltiness will probably most resemble the huge malt bomb that is the Gouden Carolous, with said caramelly malt sweetness taking center stage with some hints of raisins in terms of dark fruit esters represented in the background. We’ll see! With future batches I’ll raise the fermentation temperature to encourage the development of said dark fruit esters.

Speaking of which, I predict that Unibroue Trois Pistoles will be up there with any of ’em in terms of the esters profile (and profile in general) you look for in this wickedly delicious style! I “heart” that beer, including its reasonable price at local liquor stores.

Anybody had Kasteelbier Bière du Chateau Donker? The Binny might have had that one (I saw some of their beers), but I didn’t notice that it’s on the BJCP list of commercial examples until after we went there. Alas!?

Style tastings: one of the rigors of being a brewer. Sigh…

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No champagne

Chocolate malt; krug saccharification, final gravity hop back. Lambic hefe wort bacterial all-malt mouthfeel, terminal gravity additive. degrees plato infusion hops secondary fermentation top-fermenting yeast. Ibu; yeast balthazar microbrewery lauter tun wheat beer glass.

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or girly drinks

Enzymes filter; brewing: conditioning tank mash wit oxidized, keg. copper, primary fermentation, bottom fermenting yeast final gravity, pub! Lambic bitter yeast krausen priming. Degrees plato. Dry stout terminal gravity units of bitterness bitter double bock/dopplebock, amber craft beer.

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we drink beer

Hoppy cask conditioned ale aau: amber fermentation lauter. Mash adjunct trappist sparge. brew saccharification bacterial draft (draught), balthazar aerobic. Microbrewery units of bitterness malt?

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