Craft Brewing and Distilling News for January 14, 2014
January 14, 2014•Athens, Georgia-based Terrapin Beer Co. is planning to expand its presence in Louisiana and Maryland, as well as add several new markets this year. In the first quarter, Terrapin is slated to enter Louisiana’s Baton Rouge and New Orleans markets, and will roll out into key West Virginia markets for the first time. Later in the year, the brewer plans to expand its footprint in Maryland statewide, and is also plotting potential entry into Kentucky and Ohio. The new markets are set to grow Terrapin’s reach from 10 states to 13. Terrapin, which is minority-owned by MillerCoors, is known for its core Tree Hugger, RecreationAle, Rye Pale Ale, Hopsecutioner IPA and Gold Ale year-round entries.
•Houston, Texas-based Saint Arnold Brewing Company reported 19% growth in production for 2013, making it the third consecutive year the brewery has increased production by approximately 9,000 barrels. Its record 58,000 barrels shipped in 2013 was boosted by its top seller Fancy Lawnmower Beer, followed by Amber Ale and Santo. Texas’ oldest craft brewery will continue increase production in the coming months—adding a brew kettle to become a four-vessel brew house—which will help expand capacity from its current 90,000 barrels to roughly 240,000 barrels. Overall, the company’s production has more than quintupled in the past decade. The brewery also expanded its distribution footprint in 2013 to include Colorado and Florida, and is anticipating the release of its Bishop’s Barrel No. 6—imperial pumpkin stout Pumpkinator, aged in rum barrels—and Icon Blue, part of the Icon series and the brewery’s first p orter to be bottled.
•Independence Brewing Co., one of Austin, Texas’ three original craft breweries, is more than doubling its current square-foot space with a move to a new 17,500-square-foot facility. The expansion coincides with the brewery’s 10th anniversary later this year and will replace outdated equipment with new state-of-the art equipment to allow increased production. With the new system, for example, the brewery says it will produce a 60-barrel batch of Convict Hill Stout with 5,000 pounds of grain instead of the current 8,000 pounds. The new system includes an updated mash tun, kettle, whirlpool, hot water tank and cold-water tank. The upgrades will allow Independence to expand into new markets such as Houston, Dallas-Fort Worth and beyond.
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