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Seeing Red

About 5 p.m. today, Brian and I had a toast with a couple of our personal favorite Missouri microbrews.  With a Boulevard Wheat in my left hand and a Schlafly Pale Ale in his right hand, we toasted red. First, the St. Louis Cardinals finished off the Cincinnati Reds with a three game sweep of the Reds.  The games weren't even close.  Go Redbirds. Second, we toasted 15194.  Yes, today Brian called 9-1-1, and they gave the Piney River Brewing Company an official address--15194 Walnut Grove Drive.  According to 9-1-1, they left room for us to "put in a trailer"…
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Tin Roof, Rusted

When we bought our farm, a slightly erect machine shed was leaning into the earth next to the barn.  It was an eyesore, and if you've been in the Ozarks for any amount of time, it was easy to look at the machine shed and see what the barn could become too with more time, wind, weather and neglect. We tore down that machine shed--burned the old boards, gave the tin to Jimmy to sell for scrap, and pushed the rest into a dry crib that we filled in.  Gone. The barn wasn't so easy to get rid of.  Fully…
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And then there was dirt

And LOTS of it.  A backhoe dug lines from the new well to the barn and to our house (we're going to use our old well to water parts of the garden and my flower beds).  However, the new well will have excellent pressure, so we've routed it to the house and, of course to the barn. We've got some navigation issues from one side of the yard to the other and to things like the compost bin.  The ditches are about four feet deep.  What may be problematic for me is paradise to a five-year old. Brian's doing a…
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Down to the barn shell

Brian and I agreed tonight that on the hottest of brewing days in our future, it will probably never be as hot and as dirty as the past four days. Early Thursday morning we had a new well dug on our property.  The well that we currently have is very old and not very deep.  The water is fine--quite tasty, actually--but we needed more water pressure for our current adventures.  In between the greenhouse/bottle tree stump and the the storage shed, our new well is 190 feet deep with water at 80 feet and pumping 30 gallons a minute.  Gotta…
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How it all began

There are so many things that can be said about how this started...we always wanted our own business, we like to drink distinct beverages, we want more independence from the traditional 9 to 5, we had this cool beer tour in a big barn in New York....  All of these things have been in the back of our mind for many years, then I (Joleen) read a New Yorker magazine article about microbrewing and the founder of Dogfish Head.  I made Brian read it, and then I read it again. On February 11, 2009 over a bottle of "Three Philosophers"…
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