Most Active Stories
- Murray Human Rights Commission Postpones Bringing Ordinance Forward To Allow Community Input
- Kentucky CPE President Addresses Criticism of KCTCS Search Transparency
- Bob Davies: Board of Regents will Discuss Proposed Tobacco Ban and Employee Raises
- Billionaire Spent Millions In Charity, But Avoided Mine Fines
- Kentucky Among Worst States In Accessibility for Poor, Disabled in Criminal Justice, Study Says
Wed July 9, 2014
Craft Brewery Opening in Paducah This Fall
Today on Sounds Good, we meet Todd Blume, the co-owner and brewer of Paducah Beer Werks, set to open this fall in Paducah. Located in the old Greyhound Bus station at 301 N. 4th Street, Blume is converting the space into a fully-functional craft brewery, while keeping some of the station aesthetic and artwork. He's in the discovery process of determining the palate of Paducah and aims to start with four beers, some seasonals, and eventually partnering with local restaurants. Hear the conversation:
Blume began home-brewing about five years ago, inspired by a visit to a small brewery in North Carolina. He's still a practicing home-brewer, currently working on a batch of pale ale. Searching for a space in Paducah for some time, Blume says the 9,000 square foot bus station had a layout perfect for office spaces, a taproom and brewing equipment (in the old luggage loading area).
Blume says he'll start with four main beers, ranging from light to Irish Red, with a couple seasonals mixed in. He'll begin operating with a seven barrel system, double batching into a 15 barrel fermenter. The spent grain will be made into dog treats, sold to farmers, and maybe baked into bread (per Kate's suggestion). Yes, there will be growlers, and the beer will eventually be sold in cans.
Blume is optimistic for a November 2014 opening, with a set goal of opening by the end of 2014.
Todd's Tips for Consistent Brew:
- Control your temperatures
- Hit your boil times
- Cool your brew down fast, while warm it's vulnerable to catching unwanted taste
- Keep your ferment temperature constant
- Ferment in a dark, cool space, which is why basements and closets are effective