My immediate observation upon seeing the brewery is how small nanobrewing can be. This is something I understood intellectually, but it did not fully dawn on me until we walked around Paul's brewery. The brew house features two 55-gallon Blichmann stainless pots, one acting as the mash tun and the other as the kettle, with two 42-gallon Blichmann conical fermenters and a plastic fermenter. While bigger than many homebrewer breweries, it is not that much larger (they use the same size propane burner as Jeff does at home). The other observation that stuck me is the obvious enjoyment that Paul and his assistant brewer, Hank Miller, take in their jobs. This was apparent in their interest in discussing brewing processes with me, their excitement in tasting and analyzing the Baying Hound ales, and their excitement over Paul's plans for the future. Their good-natured humor is best captured through the following "Brewery Rules," which were posted on the wall:
- Must consume [beer] at least once during bottling and/or brewing.
- No burping unless you can't help it.
- When in doubt, have a beer.
- It is encouraged to break into song, especially when you have a beer in your hand.
- The beer you drink at the brewery is only rented.
- The toilet [seat] may be left up if no ladies are present.