STEVENS POINT (WAOW) -
The Stevens Point Brewery announced plans for a $1.1 million expansion. It will
include new fermentation tanks, bright beer tanks, a hot water tank and a
centrifuge for filtering finished beer.
Below is the press release.
STEVENS POINT (PRESS RELEASE) – For the third time in
three years, Stevens Point Brewery is expanding its production capacity to keep
up with demand.
The latest expansion -- a $1.1 million project includes
nine new fermentation tanks, two new bright beer tanks, a new 7,000-gallon hot
water tank and a centrifuge for filtering finished beer. When all of the new
equipment is up and running this spring, the brewery will be able to brew
120,000 barrels of beer annually, a 20% increase.
Since 2009 the Stevens Point Brewery has invested
approximately $1.5 million in new equipment and additional storage space to
increase capacity and improve efficiency, according to Joe Martino, Stevens
Point Brewery Operating Partner.
"Last year we added 6,600 square feet of warehouse
space, five aging tanks and three fermentation tanks to bring our brewing
capacity up to 100,000 barrels per year," Martino said. "In 2010, we built a
2,700-square-foot addition to expand our keg cooler room and add four aging
"We have our loyal customers to thank for our continued
success, and as our sales continue to grow, we'll continue to expand our
capacity to keep up with the demand," Martino added. "We've still got plenty of
room to grow and we fully intend to do so."
The two new bright beer tanks for package release beer
will allow Point Brewmasters Gabe Hopkins and John Zappa and their team of
Brewing Operators to brew six days per week instead of five. The 120-barrel
tanks, which hold finished beer ready for the bottle and can lines, will be
installed by the end of February.
The nine new fermentation tanks scheduled to be
installed in late March are vertical fermentation "unitanks" and represent a
first for the Stevens Point Brewery, according to Hopkins.
"Our new vertical
tanks are twice as tall as they are wide, and they're called unitanks because
they allow us to ferment and age beer all in one vessel," he explained.
"Vertical tanks also enable improved dry hopping of our beer. Traditional
fermenters are horizontal and can be used for either fermenting or aging, but
not both in the same tank."
The centrifuge, which will arrive in April, will help
improve beer quality and production efficiencies. "We will be able to filter
beer faster and improve the quality of our product in the package," Hopkins
The new hot water tank will be used to heat water at the
beginning of the brewing process and will be the first piece of new equipment to
be installed, in mid-February.
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