Incinerati Brewing Company - Fresno, CA

Incinerati Brewing Company,  Fresno's first incubator brewery, is almost ready to start brewing! Hosted by 411 Broadway Ales and Spirits, we are set up to brew small batches of artisan ales, lagers, sours and other beer styles to push the envelope of craft beer and elevate the craft beer community in the Central Valley.

About The Company:
Incinerati is set up as an "alternating proprietorship," where we rent the use of the brewhouse at 411 Broadway as well as floor space for fermentation tanks and cold and dry storage. This setup has been seen in places like San Diego, but this is the first of its kind in the Central Valley. This incubator situation allows us to start our brewery on a small scale, and enables us to brew and sell beer while saving up funds to eventually move on to our own standalone brewery/taproom, which is our ultimate long-term goal.
Incinerati is owned and operated by Mike Sumaya III. Having brewed for Riley's, Full Circle, and LCB Tehachapi, Mike has the experience, skills and talent to create the interesting, flavorful and aromatic beers that Central Valley brewers have been enjoying for nearly half a decade. He has earned some awards along the way, such as the inaugural Central Valley Hop Shootout and a Silver medal in the CA State Fair. Under Incinerati, Mike is free to brew anything and everything that comes to mind; nothing is off-limits! (Okay, so maybe glitter beer is off-limits...)

What We Have So Far:
We have bought a 5bbl conical fermentor which will soon be joined by a 3bbl fermentor. We have a glycol chiller that is sized to move with us when we eventually move on to our own standalone brewery (along with the fermentors). We have some kegs that will be filled and sent to draught accounts throughout the Valley (and even beyond!). We have funds to build a coldbox for the kegs, the parts and equipment to get everything brewing, and ingredients for our first batches of beer.

What We Need/Want:
Everything else! There is a lot that goes into starting a brewery, even one as small as ours. Every dollar donated will go towards making the best beer possible so we can work toward our first major goal of our own standalone taproom location.

Here are some options we have on the table for use of the funds raised here:

-On the beer production side, we already have the basics to make great beer. To make exceptional beer, there is some equipment that we could purchase that would help make that happen. Breweries like Moksa in Rocklin, CA make use of a hopback to infuse their additions like vanilla, coffee, chocolate, etc. We would need a sanitary VFD-controlled pump ($2,000), sanitary hoses ($500), and the hopback ($1,000) to make this setup happen.

-Barrels!! We want to establish a barrel program as soon as possible. Barrels ($200+ depending on source) are usually 53 gallons and will hold beers to age for a year or more. We can stack them on racks ($150) two at a time, and we can hand-bottle the results for future special releases, or maybe even do some blending for a truly unique barrel-aged beer experience. Paired with the above recirculation setup, there is nothing in the way of making world-class BA stouts (and others)!

-To be able to represent the brand at beer festivals, fundraisers, and other public events, we will need fest equipment such as a branded pop-up tent ($300-$700), jockey box ($450-$750), and jockey box cover ($100-$200). Properly branded festival equipment goes a long way to spread the word about the brewery, and quality equipment will be an investment that will last us many beerfest seasons.

-Swag! Tshirts, hats, glassware, we recognize the value of branded swag to sell and to give away, building brand recognition as our fans represent their support for our small business. Costs vary significantly depending on the item and how much custom graphics are involved (more colors, more print areas, etc).