Here's our destination -- the gentlemen in the back is the great grandfather of the owner. We have arranged for a private TIAA tour.
Jessica is waiting for a few more travelers.
McKinney's historic town square shows well in such a beautiful day.
Even the horse patrol is enjoying the nice weather.
Jessica (horse lover that she is) decided to visit.
We ate (of course!) at The Pantry at a table reserved for TIAA.
Food was great -- the pies even better!
Eating didn't stop the conversations though.
Let's look around before our tour.
Vernon White and Helen Savage enjoy the beautiful day.
OK, we're here.
Who's interrupting my nap in the sun?
Should I let the boss know we have visitors?
Hope she told him ...
Yep, the door is opening.
Let's go in.
The owner, Dennis Wehrmann, is a very friendly guy as Dolores German found out.
First things first but we'll have to wait for the owner and then we can choose from Lager, Wheat or Dunkel beer.
Peg Ripple is ready to test the product.
Decisions, decisions, decisions. Gary Stopani made his choice but Linda is still thinking about it.
Linda Pond gets her glass while Jane Campos waits.
Dennis explains to Hector Campos why the bubbles are so uniform and small in his beer (CO2 naturalized).
John Pankratz likes the dark beer, too, but asks why the plastic glasses. (Only a temporary situation as Dennis seeks glasses with a suitable shape.)
Marilyn Walls and Ronnie Brandenburg waited for the Dunkel (dark) beer.
Dennis explains that he is from Bavaria and that his family were brewers for generations.
In fact, he brewed his first batch at the age of 12 (didn't say who drank it ...)
We could take our beer outside but not step on the sidewalk or the street as the McKinney police don't want him "serving alcohol in public places."
Franconia beer contains only barley, hops, yeast and water -- no corn syrup for them. The barley is stored in this silo and is the first step to making beer.
Dennis explains that two-row barley provides just the right mix of protein and fermentable sugar -- typically used in German beer.
OK, beer making 101 starts.
He explains that various temperatures are used for various times to produce the optimal brew.
He also said 100% of the left-over mash is sold to a local farmer so that "Texas can have happy cows, too."
Dennis explains that most of the water used for cooling is recycled.
He said the building is so well insulated that the monthly electric bill is around $750.
Aging tanks -- Lager is aged at least six weeks depending on what testing results determine.
Real Bavarian beer steins??? Nope, just holding tanks.
Dennis explains that the 1800 sq. ft. walk-in cooler is so well insulated that it will maintain 37 degrees (it was COLD inside) for four days without more power.
These kegs will be filled and delivered by Franconia personnel to the bars/restaurants that serve this beer. He does not bottle beer.
We had refills after the tour and Chuck Balazsin turned out to be a two-fisted drinker!
Wait -- who is going to stay and play with me???
