We are still in the preliminary stages (scraping plaster off of interior brick walls, tearing down ceilings, etc., etc.). We are hoping to be open by Thanksgiving if we are lucky. We are a brewpub with no plans for packaging at this time.
In the meantime, we ordered a 5 bbl direct-fired system from Premier Stainless...it should arrive by early September. We plan to have 8 beers on tap...4 flagship beers and 4 rotating specialties and seasonals (planned beers are on the website).
We will have a fun casual atmosphere, with a focus on healthy pub fare (both meat-lovers and vegetarian friendly!) and fresh brewed beer. Our theme is centered around craftsmanship...hand crafted beer, hand crafted wooden and forged steel bar and booths from a local woodworker/metalworker, hand crafted dishes and mugs from a local potter, hand crafted tap handles from a local wood/metal sculptor, food sourced from local farms wherever possible.
We are looking to hire a chef in October to help build the menu around our ideas and get the kitchen and kitchen staff up and running...I'm currently talking with various culinary schools to list the job posting in their alumni/career services departments.
Anyway, today a reader (thanks, Reverend!) sent me a link to a video clip on the local news about Old Forge finally getting in their tanks. Things are a bit behind schedule -- what a shock in a brewpub opening! -- and they're now aimed at opening by year's end, but things look good.
Danville's up there in the Selinsgrove/Berwick/Williamsport/Millmont quadrangle that's been so damned beer-hot lately. More ferment in what used to be Pennsylvania's Beermuda Triangle!