Earlier this year, Jester King Brewery (Austin, Texas) announced they had purchased 58 acres of land around the brewery for land preservation. As of this spring, the brewery is farming said land.
To date, the brewery has planted plum and peach trees, blackberry bushes, and a melon patch. Additionally, the brewery has planted a test plot of wheat, in hopes of being able to one day grow the grains (and fruits) used in the brewery’s beers.
Jester King is very tied to the local terroir, using wild caught yeast and bacteria to ferment their expansive wild and sour lineup of beers. The logical next step is growing the fruits, vegetables and grains for future releases.
Work is already being done to maintain an avoidance of unnatural fertilizers and pesticides, as well has efficient irrigation systems.
Images in the below gallery are shared via Jester King.
Read more: Jester King News
The Hard Rock Hotel in Las Vegas, Nevada is the next home of Goose Island. While the spot doesn’t tout any brewing equipment, the setup will include a full restaurant, and bottles of the highly sought after Bourbon County Brand Stout. This is one of the first new pub builds after the Anheuser-Busch acquisition years ago.
“We’ve been pouring Goose Island beers at our venues for quite some time now,” said Jon Newton, vice president of food and beverage at Hard Rock Hotel. “We are honored to welcome the pub to the Hard Rock Hotel family and are excited to serve the best beers in town.”
In addition to the beer, the food lineup will look a bit like this:
- Cast Iron Chicago Pizza Dip– marinara sauce, mozzarella cheese, pepperoni, basil and giardiniera; served with garlic crust on the side.
- South Side Deli– generous amount of corned beef, cole slaw, tomato and mustard made with Goose Honker’s Ale; served on rye bread with house potato chips on the side.
- Shrimp Po Boy– fried shrimp, iceberg lettuce, tomato and creole mayo made with Goose 312 Wheat Ale; served on a hoagie roll with house potato chips on the side.
More on the Hard Rock Hotel & Casino in Las Vegas. (Opens in new window.)
Deschutes Brewery has revealed their east coast brewery will be built in Roanoke, Virginia today. The final selection process was between Asheville, North Carolina, a few locations in South Carolina, and Roanoke, Virginia. Below are some details from the public announcement today.
Deschutes will invest $85 million dollars, creating 105 new jobs for the city. The addition of Deschutes will be the state’s 148th small/craft brewery.
The Governor presented a check to the city of Roanoke for $3 million dollars – an economic stimulus for the build during the announcement.
Deschutes founder, Gary Fish addressing the Roanoke crowd:
- The brewery was founded 28 years ago, to be a gathering place for good people, and good beer
- We never anticipated the growth of craft beer, but grew along with it
- Focus on the people. People are most important to the brewery. We can make beer anywhere. We wanted a home.
- After careful selection, and a desire to expand east, we chose Roanoke.
The Governor of Virginia has taken an active role in enticing the craft brewing industry to build in Virginia.
Access to water played a heavy role as well in the site decision. The state officials believe the brewery will bring $208 million dollars in positive impact to the region (without even considering the increased tourism).
The new location will be called “Brew 4” as it is the fourth brewhouse, after Oregon public house (Brew 1), the production facility in Bend (Brew 2) and the Portland, Oregon public house (Brew 3).
The new brewery will produce approximately 150,000 barrels to start, and will increase as demand requires. The first beer will ship out of Roanoke, Virginia five years from now in 2020 or 2021.
Currently, Deschutes ships to 28 states and Washington D.C. The east coast build will focus on states east of the Mississippi.
This is a developing story… check back for more information was Beer Street Journal receives it.
Asheville, North Carolina’s Wicked Weed Brewing is adding a fourth facility in Summer, 2016.
The brewery is now in their forth year of brewing. It all started with a brewpub located downtown. In 2014, Wicked Weed announced the addition of the Funkatorium, also located downtown, dedicated to wild and sour beer production.
This summer, the new facility has the capability to double the wild and sour beer output. A temperature controlled, 57,000 square foot facility is being constructed on 17 acres, near the Asheville Airport and Sierra Nevada.
“The goal of this expansion is not just to increase our production of these beers. Having more space to focus on process and room to move will help us continue to refine our craft and evolve as a brewery – Walt Dickinson, Owner and Head Blender.”
The brewery hints at the addition of spontaneous styles of beer (lambics) and perhaps even a coolship to support that process.
The new sour facility will be dedicated to training end education of the staff, sales team and retailers. There are no plans to open to the public.
Read more: Wicked Weed Brewing
Portland, Maine’s Bissell Brothers Brewing Company will be moving into a new location in the second quarter of 2016. The brewery has chosen a new location in the Brick North building at Thompson’s Point in Portland, Maine.
Like numerous growing breweries in the U.S., this move is needed in order to expand production capacity, as well as tap room size. Currently, Bissell Brothers is located at One Industrial Place, right next to both Foundation Brewing and Allagash Brewing.
According to Bissell Brothers, the Thompson’s Point industrial area is currently being redeveloped, so the brewery is a little ahead of the curve for what is to come there.
…there are BIG things happening on this spit of land, and we are incredibly excited to be a part of it – craft beverages, amazing food, large-scale performances and events, museums & cultural attractions – It’s all happening there, and soon. The Thompson’s Point development team has been incredibly accommodating and welcoming – These guys are visionaries, open to any idea, and are sowing the seeds of a unique, collaborative village.
The brewery at One Industrial Place will be open as normal until further notice. The brewery has not disclosed a complete time frame for the expansion, or project cost at this time.
Troegs Brewery started out in Harrisburg, Pennsylvania, and, like many craft breweries, needed to grow. That expansion took them to Hershey, Pennsylvania.
Reconnecting with Dave Maule Architects and Pyramid Construction who worked with the brewery on the Hershey build four years ago, the brewery has announced a new structure – the Splinter Cellar. This new Splinter Cellar will house a larger area for the brewery’s wood-aged specialty beers, as well as the new entrance for behind the scenes tours.
Three 23-foot wooden foeders will be added to the Splinter Cellar, which will boast glass exterior walls on the northside of the brewery.
Troegs Wild Elf, the brewery’s funky spin on their annual cherry laden Mad Elf, will debut soon. Troegs mentions they are so excited about this new beer, that the Splinter Cellar is needed to make more. Basically – expect Wild Elf to be quite popular.
Estimate completion date is April, 2016. Cost for the project has not been disclosed.
So frequently these days, a west coast brewery makes plans, or has already built, a second brewery on the east coast. (We’re looking at you New Belgium, Sierra Nevada, Stone, Oskar Blues.)
Soon, the reverse will be true.
Atlanta, Georgia’s SweetWater Brewery has taken the first steps to build out west. Recently, the brewery purchased Pyramid’s old brewing system, with plans on building location #2 west of the Mississippi.
“Our focus on making a quality liquid and building a strong brand has created an incredible inertia. And while we’re continuing to develop the East Coast, it’s time for us to simultaneously start looking to the West,” says SweetWater founder and Big Kahuna, Freddy Bensch. The company is exploring location options in all western states. The discovery process for the potential third brewery in the central U.S. is just beginning.
The new equipment includes a 4-vessel system, that includes a 130 barre brewhouse, 31 fermentation tanks, and 3 silos. This will give the new brewery an annual potential capacity of 420,000 barrels a year.
Sweetwater is currently looking for locations in western states, and no timeline has been given for the build.