Apparently there was a sale on brewing equipment this month.
That seems to be the most valid explanation for the fact that a handful of Ontario breweries all opted to up their capacity and production capabilities this past couple weeks by adding a considerable amount of volume to their respective brewing operations.
Toronto’s Muddy York Brewing upped their capacity by 33% this week when they got in three new 7bbl (10hL) jacketed fermenters. Owner Jeff Manol tells me that this will give him the ability to lager things a bit more and do some bigger beers that can age (yay and yay). He hopes to have the new tanks in once they repaint their floors and finish the new glycol lines, and after that he says the company is set to build their taproom bar and hopefully have a tasting room open by June at the latest. Nice.
Left Field Brewery, also in Toronto, celebrated a fourth anniversary this month by not only coming to visit me (and other people) in London for an 11-tap takeover at Pub Milos, they also put in three 40bbl (40!) fermenters and a 40bbl brite tank–upping their game from five fermenters and one brite. NICE. Continue reading