Southwest Grape and Grain shines in its new home

Posted: May 10, 2018 by Franz Solo in Interviews, News
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Somebody has a new home on Candelaria, not far from La Cumbre!

For anyone that was still unaware, Southwest Grape and Grain has moved to a new home at 3401 Candelaria Blvd NE on the north side of the street just west of Carlisle. As the Crew’s main home brewer at this point, I, Franz Solo, headed over to meet with owner Donavan Lane to get a tour of the new space, and gain some sense of what he has planned going forward. We first took a look at the main sales floor.

Donavan: Kind of the same setup as before, a little bit more space up here. It is amazing how much of a difference a few hundred square feet makes. I mean, we had maybe only 400 square feet of additional space in the showroom area compared to the old location, but it makes a huge difference. 

Solo: That it does, because you actually have space around the counter. You’ve got easy access to all of the different sections which are all easier to see. A definite improvement to the shopping experience, in my opinion. 

Space, glorious space!

Donavan: Yeah, this will allow us to look at maybe some other products to bring in, and we have more than enough floor space where if we need to add in another shelf or two we can definitely do that. So we will be looking at that in the next couple of months, some other possible products to carry. 

The grain room is pretty much the same setup we had at the other shop.

Solo: But it’s just so nice and open and …

Donavan: Visible?

Solo: Yeah, visible, it’s not tucked around the corner in the back.

Donavan: Especially for our existing customer base who have been brewing for a long time and coming to us, they knew to go down the hall at the old shop and the grain room is right there. But, for new customers they would walk in and they would never even know this was part of the store, and just having the display bins with all of the different malts it’s just cool looking. So when we designed the space I knew I wanted windows, I wanted this to be visible. The nice thing is that this is kind of a focal point of the store now which is great. 

Southwest Grape and Grain now has a dedicated classroom space.

As some of you may remember from brewing classes offered at the old location, they were held kind of in the middle of everything. I’m glad to say that Grape and Grain now has a dedicated classroom area off of the main floor. We talked a little bit about plans for this space now and in the future.

Donavan: So since we have this space designated as a classroom, I mean we are looking to expand our offering of classes, try to team up with more people on that. I’ve been talking to Brian (Langwell, of Left Turn Distillery) for probably an entire year that we ought to set up a distilling class and things like that. I have a friend who does one of those paint and wine class things, so we will probably look at setting up and doing those here. 

Solo: I mean it is a great space for it.

Donavan: Any other classes we can offer to utilize this space will be something we have in mind. 

The future brewing room and growler fill stations are in the back corner.

New and forthcoming additions to the shop will include a growler-filling station and dedicated brewing area for brewing on site, which is awesome all around.

Donavan: We have our walk-in cooler and our growler-fill station, the intent of it kind of is to brew a few of our own beers, which we will put on tap more as demonstrations than anything. The idea being that if you want to make an IPA or something, here’s one on tap and here are all of the ingredients in a box kind of a thing.

Solo: Yeah, make it and see how yours turns out and then you can learn something and have fun doing it.

Donavan: We eventually plan on putting 20 taps of all of the different local breweries. If a customer wants a pint while they are shopping, that’s great. Overall, however, the focus will be on growler fills, get your homebrew ingredients, get your local beer, and take it home to enjoy while you are brewing. 

This will eventually be our brewing room once we get it finished out the rest of the way. I still have a little 2-barrel system that I had at Broken Bottle, so we are going to set it up and then bring in a few small 1-barrel fermenters and start offering brew on premises. We are looking to do collaborations with Worthogs, Dukes of Ale, with you guys, and so on. Ariel (Figueroa, of Worthogs and a good friend of ours) and I have talked about maybe doing another Battle of the Beer Geeks type of thing, doing another little kind of twist on that with all of the different beer-related clubs in town. 

Make sure to get some reading materials.

Solo: Sounds great to me, the more brewing the better. 

Donavan: We are still waiting, though. We haven’t yet officially submitted our (small brewer) license yet. I’ve got it almost completely done, but the last couple of months with trying to finish up the remodel here and plan the move and everything. 

Solo: Yeah, you’ve had enough on your plate. 

Donavan: It finally just got to the point where I was trying to get it done in the evenings and stuff. Eventually, I had to just put it on the back burner for the time being, get the move done and then finalize it when everything else was all done. Hopefully sooner rather than later we will get it all taken care of and be able to start utilizing this brewing space and get the growler station going.

Solo: It’ll be fun for sure. It’s cool seeing this coming to reality having talked to you, what was it, over a year ago?

Donavan: Yeah, when I bought the shop from Kevin (Davis). It took a lot of planning and between finding the right building and getting a landlord that was willing to work with you and all of the different stuff involved there. But yeah, it’s finally done. Well, mostly done. 

The hops and yeast fridges made their way to the new location.

Solo: You have all of the main stuff tackled.

Donavan: The rest of the stuff is pretty much kind of the same. We tried to keep the same sort of layout and flow of it as close as we could to the other shop. You’ve got your hop fridge, your yeast fridge, your DME and LME, and all of that stuff together, your equipment and kits and stuff all together. So that it is the best possible flow we could create for the layout at this point. Of course, as time goes on we will refine placement of items and such, but the basic idea is already in place. 

The other longer-term thing is that when we get our brewer’s license, we had it put in the lease (that) this outdoor space is ours to utilize. So we are going to put a few chairs and tables out here in this little patio space where you will be able to sit out(side) and have a beer if you want to. Saturday at the grand opening for national homebrew day we had everyone out here where it was the perfect space for everyone to set up and do their brewing demos. Our focus isn’t to try to be a brewery or a taproom or a bar, but to try to bring a little bit of that into the shop is what we had in mind, something of the whole beer experience in one place. If La Cumbre is packed on a weekend and you were on your bike, you can just come over and have a beer here, or once people know that we are doing this you can come down and get three different growlers from three different breweries all in one place. 

Solo: Don’t have to drive all around town to get multiple fills which is quite convenient. Awesome. 

Donavan: It’s been a long couple of months, but it’s mostly all done.

Solo: Hey, you’ve got it man, you’re here.

The grain room is so much more open now.

So for all of you homebrewers out there, head over to the relocated Southwest Grape and Grain and check it out for all of your brewing needs. We will keep you posted as well with any updates to the brewer license/growler station as they come our way.

Until next time, I bid you happy brewing and Skål!

— Franz Solo

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