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It’s 100 percent doable. It’s just a matter of having to work all of the variables into the equation,” he said. “We want a tap room, of course. We don’t want to be just a brewery.” Honing in on just what to brew is another challenge, since there are some 200 different recognized styles. McGhee said his personal favorites are so called “sour” recipes. “It’s a fascinating style of brewing because you’re dealing with actual cultures that you normally would not want in any other beer,” he said. “A good brewer in my opinion is someone who takes rigorous amounts of notes, on top of the recipes they’ve built, and knows how to taste beer. I’m proud to say I’ve only dumped two batches in my entire life.” Some of the other concoctions he’s tried include one with Hibiscus flowers, a margarita themed brew and of course sour and dry stouts. “It’s not too terribly hard to go from I have this skill and this skill now I just need to fill in the gaps with this knowledge,” McGhee said. “The biggest issue brewing on a large scale is the consistency. There’s so many variables that go into the brewing process, even in a large system.” The warm reception for its cold brews has created it own dynamic as McGhee continues the journey towards a fullfledged facility. “It’s an exciting place to be at, but it’s also a stressful spot because now you do have a following, and people that are really excited about it,” he said. I”ll 18 | WINDERMERE SCENE