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Head Brewer's Diary : 1st week, March in 2023

Dear beer lovers,

This week has been a bit of a whirlwind for us at Gorilla Brewing, as our Head Brewer Paul has been gallivanting around Australia with Barth Haas Hops. Yes, that's right - he's been touring hop farms all week long! Meanwhile, back in Korea, we've been keeping the brewery running smoothly and making some tasty beers.

Monday, February 27th

On Monday, we started the week off with our usual cleaning and prep work, along with a delivery to Seoul. We've been brewing up a storm lately, including our popular Gorillager which is available at Shake Shack and many other stores throughout Korea. So, we took some time to get everything cleaned up and ready for our next batch.

Tuesday, February 28th

Tuesday was all about canning our Orange Rice Lager for Chef Baek Jong Won. If you haven't tried this beer yet, you're missing out. It's the perfect blend of citrus and rice flavors, with just the right amount of fizz to keep things interesting. And of course, we made sure to can it up nice and tight so it stays fresh and delicious.

Wednesday, March 1st

Wednesday was a Korean national holiday, so the brewery was closed for the day. But that didn't mean we weren't busy! Paul was off in Australia, exploring the hop farms and breweries near Hobart. We're always on the lookout for new ingredients and inspiration, and this trip was no exception.

Thursday, March 2nd

On Thursday, we were back in action with a triple batch of our Orange Tea Beer collaboration for Haosum. This beer is a crowd-pleaser, with its unique blend of orange and tea flavors. We're proud to work with Haosum on this project, and we're excited to see where it goes in the future.

Meanwhile, our very own Youngjae was in Goheung training their prospective new brewers for their new brewery project. It's always a thrill to see new breweries popping up around Korea, and we're happy to lend a hand wherever we can.

Friday, March 3rd

Friday was all about finishing up our batch of Orange Tea Beer and cleaning the brewery. We take cleanliness seriously around here, and we want to make sure that every batch of beer we make is the best it can be. Meanwhile, Paul was finishing up his tour of Tasmania, and getting ready for his flight back to Korea. We can't wait to hear all about his adventures!

So, that's our week in a nutshell. We've been brewing, canning, cleaning, and exploring, all in the name of making delicious craft beer. We hope you'll come and visit us soon to try some of our latest creations. Cheers!


The Gorilla Brewing Team


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