E-Malt.com News article: USA, MT: Kalispell Brewing Co. has to expand after just nine months of operation

In just nine months of operation, Kalispell Brewing Co. proved that the Flathead Valley was thirsty for its beers, The Daily Inter Lake reported on March 7.

To keep up with increasing demand, the brewery will expand its fermenting capacity from 40 barrels to 100, adding four new fermenters.

“Honestly, the response we’ve received since our opening is far more than we ever anticipated or predicted,” said Maggie Doherty, “Beer Ambassador” for the brewery. “We’ve almost run out of beer, which is a great problem to have.”

The brewery opened last June with four 10-barrel fermenters and is adding two 10-barrel and two 20-barrel fermenters. The addition will increase the existing volume by 150 percent.

The brewery purchased the additional fermenters, along with a fifth piece of equipment, in January, and is now working to set up plumbing and electrical connections for the system. The expansion is slated for completion in the beginning of April.

Doherty estimates the completed project will cost around $120,000.

“Part of the reason we chose the building we did— besides being downtown and in a cool location— was the 9,000-square-foot floor space,” Doherty said. “We wanted some place that could house our eventual expansion.”

The brewery has been best known for its Two Ski Brewski Pilsner, Winter at Noon Dunkel and Snowslip Stout, which won a gold medal in the dark ale category at the Montana Brewers Association Fall Festival in Missoula.

With the new equipment, the brewery will be able to add several new wholesale accounts and kick up production just in time for summer sipping.

Doherty, along with husband and head brewer, Cole Schneider, utilize a traditional German brewing method called “decoction” that takes longer to brew and ferment.

Kalispell Brewing is one of only three breweries in Montana with a brewhouse designed for decoction-style beers. The process is time- and labor-intensive but produces a largely flavorful beer.

“We love that the valley is thirsty for our style, because it’s something we take great pride in,” Doherty said. “This reaffirms our passion and vision. It’s an exciting feeling.”


11 March, 2015