Cigar City Brewing at South Florida Beer Week: CCB's Phil Palmisano Explains Why Cans Are Better and More
Can you take us through the evolution/growth of Cigar City since its launch?
We are coming up on our four-year anniversary in March; crazy right? We now are running two breweries -- our original 15-barrel system and our new 30-barrel system -- new canning line and packaging area, we have a brew pub in the Tampa Airport (behind security), and have a brewpub opening soon in North Tampa. We currently employee 53 people in Tampa, and seem to always be looking for someone new to join our family.
What are some of the exciting new brews we can look forward to from Cigar City in the next year?
We are always experimenting with new treatments and recipes. As for what is on the horizon for us new beer wise, I can't really say. If you've been to the brewery lately there has been a lot of experimentation with pale ales: but who knows?
Cigar City is one of those breweries that seems willing to take risks and get adventurous with recipes. What have been some of the most successful?
This past year we had a prime example of this with our Cucumber Saison, which won a Bronze Medal at the Great American Beer Festival. We tried a few different things to get the cucumber flavoring into the beer in a natural way. Once we dialed-in the flavor, the sales of the beer went over very well, to the extent that it sold out almost immediately in South Florida, and created a large buzz nationally.
My personal favorite treament though is the Oatmeal Raisin Cookie, which is a treatment of our Maduro Brown Ale, and it will make an appearance during South Florida Beer Week. It tastes just like an oatmeal raisin cookie.
Any other advice, insider information, or news you'd like to offer?
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