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Copper Kettle will nearly triple the size of its brewery space this August when it expands next door and adds storage and refrigeration space.
“We are producing a lot of beer, but we don’t have anywhere to store it right now,” says brewery co-owner Kristen Kozick.
When the move takes place this August, it will give Copper Kettle 3,800 square feet of brewing, refrigeration and storage space, along with a private room for larger beer-and-cheese-pairing events; Copper Kettle currently has 1,000 square feet of space for those operations.
It will will also allow Kozick and husband Jeremy Gobien to do some barrel-aging with whiskey, wine and port barrels.
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The change means Copper Kettle will have enough cold storage for its tap lines and won’t have to keg-off its beer for that purpose. Instead, the brewery can use its kegs to build up its outside sales — something that took off recently when the nearby Lowry Beer Garden opened.
“We are their best-selling beer right now,” Kozick says. In fact, almost every one of the Copper Kettle beers that has gone on tap at Lowry Beer Garden has been the top seller for that week. “We are doing three or four kegs twice a week for them. We are brewing batches just for Lowry Beer Garden.”
Eventually, the brewery may expand the tasting room and upgrade from a three-barrel brewing system to a fifteen-barrel one. Kozick says the brewery is on track to make 400 barrels of beer in 2012.
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