|Photo: Wolverine State Brewing Co.|
Our friends at Wolverine State Brewing dropped some big news today, as they announced plans to more than double their production capacity in the near future. That means MOAR LAGERS. Here's the official press release:
Wolverine State Brewing Co. is excited to announce the official groundbreaking of its 6,000-square-foot on-site expansion, which will more than double its production capacity, from 2,200 to 4,700 barrels per year, over the next eighteen months. The expansion will also build out the existing kitchen.
With the expansion, Wolverine State Brewing Co. will increase wholesale seasonal lager offerings and will have the capacity to bottle an expanded variety of lagers. The expansion will also allow Wolverine State to grow its statewide distribution and to keep up with the increasing demand for Wolverine State products in bars, restaurants, and retail accounts.
This is the second major expansion in the brewing company’s history. 2012 saw the first major expansion, with the addition of several fermenters and brite tanks, as well as the addition of the Gulo Room, Wolverine State’s in-house for-rent event space. In December of 2013, Wolverine State Brewing Company’s kitchen opened. The kitchen features in-house-smoked meats, including pork, brisket, and chicken, as well as a full menu featuring a rotating array of dishes made with seasonal, local ingredients.
Wolverine State Brewing Co. was founded in 2006 by lifelong friends and Ann Arborites Matthew Roy and Trevor Thrall. Production began at 2019 W. Stadium in early 2010 under the direction of Brewmaster Oliver Roberts, and the Tap Room opened at that same location later in 2010. Wolverine State, the leader of the lager revolution, specializes in creating balanced, unique, and innovative lagers, of which it boasts a portfolio of more than 50 different varieties.