About

About Crooked Run

Crooked Run began as a nanobrewery started by two homebrewers, Jake Endres and Lee Rogan, which opened in 2013.  At the time, we were the youngest brewery owners in the nation.  After three years in business, we opened a second location in Sterling, featuring a 10 BBL brewhouse, large taproom, and on-site taqueria.

Awards: 2016 World Beer Cup: gold, Supernatural saison.  2017 Virginia Craft Beer Cup: silver, Dulce De Leche stout.

Sterling hours: Mon closed, Tu-Th 11:30 AM-10 PM, Fri-Sat 11:30 AM-12 AM, Sun 11:30 AM-7 PM

Leesburg hours: Mon closed, Tu-Th 4 PM-10 PM, Fri 4 PM-12 AM, Sat 11:30 AM-12 AM, Sun 11:30 AM-7 PM

About Jake

My name is Jake Endres, co-owner and brewer at Crooked Run.  I’ve been brewing beer since I turned 21. Over the years, I got more and more into homebrewing, and when I turned 25, I decided that I wanted to open a small brewery.  I worked for the next year researching and developing the concept for Crooked Run.

To raise money, I made a project on Kickstarter, a crowd-sourcing website that allows people to donate money to ideas that they support.  Thanks to a great group of people who donated, we succeeded in meeting and surpassing our goal.

We opened in July of 2013 with two beers, a Belgian single and an English pale ale.  Since then, we’ve messed around with a lot of recipes, and had a chance to try pretty much everything, from barrel-aged beers to cask to spontaneous fermentation.  In August, we announced our expansion, a second 10 BBL location which opened in February 2017.

When it comes to brewing, I like to offer a variety of styles, from hazy IPAs to pilsners to sours.  My personal goal is to be a good regional brewery and offer a friendly place to have a beer.

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4 Responses to About

  1. Marty O. says:

    My name is Marty Ogan, I’m the owner of Panzano Wood Fired Pizza in Boise Idaho. We are a wood fired mobile brick oven trailer. I also brew my own beer at home, for which I have won several blue ribbons.
    I’m hoping you could answer a couple of question for me. My wife and I are looking at starting a small pizza and brew place, and I’m looking at going with the Electric Brew system, on a 20 gallon tank.
    1. I’ve read several place that it is impossible to make a profit with nono-brewery, you spend all your time brewing, kegging cleaning, ECT. That you should go with a 7 BBL system or forget. Thoughts?
    2. How would rate the quality, service, and performance from your Electric Brew System?

    Thanks,
    Marty O.

    • Hi Marty, here are my thoughts. First, no 20 gallon system. Minimum is 1 BBL.

      1. Not true. It’s probably the hardest you will work for very little money, but I can authoritatively tell you that isn’t true. However, if you can do a larger system, definitely go for it. A 7 BBL brewpub is going to be quite large though, and you’ll need more capital.

      2. I rate it all highly, it’s great.

  2. Hi Jake.
    I’m doing the leg work to start a nano, and I’m currently navigating the Board of Health requirements because most of the towns where I live have septic systems. The BOH wants to know the volume of my waste water. I have found helpful websites, but it would be great to have empirical facts. Do you mind sharing how much waste water (from brewing) you produced on either a monthly or yearly basis on your 1bbl system? Thanks in advance.

    • Hey Derek, we actually have a 3 BBL system currently. It is really hard to say how much water we use, because we use ground water to chill. We do not have a CLT or glycol system. But a good rule of thumb is three times the brewing volume of water per batch.

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