E-Malt.com News article: USA, IL: Destihl Restaurant & Brew Works to distribute beers nationally

The popular beers available on tap at Destihl Restaurant & Brew Works in Normal will soon be available in customers’ homes, videtteonline.com reported on October, 31.

The gastro brewpub will begin bottling and canning its beers for local and national distribution starting next summer.

Destihl will convert a 20,000 square-foot warehouse into a production facility.

They will increase beer production from 1,000 barrels of beer a year it produces now to 9,000 barrels by late next year, Matt Potts, owner of Destihl Restaurant & Brew Works, explained.

They hope to be up to the 25,000 barrels the facility can hold within eight to 10 years.

The brewery currently produces 55 varieties of beer and will focus on those beers for now. It will also use the facility to increase production of the most nationally sought after beer, Saint Dekkera Sour Reserve Ale, Potts added.

“After a primary fermentation, a base beer is added to our sour wooden barrels,” Mark Tilley, brewer, explained. “Once in the barrel, the beers will go through a secondary fermentation that is spontaneous. This is achieved by wild yeast that is available in the wonderful central Illinois farm air.”

Some of the most popular beers locally are produced year long and are kept on tap all the time, Tilley said.

“Normal Blonde, Redbird Ale and Weissenheimer Hefeweizen are very popular, and we brew them on a regular basis,” he said. “All of our other beers rotate throughout the year.”

“We have worked hard for a long time to get to where we are now,” Potts added. “[Destihl] has proven to be a great success, despite challenging economic conditions and uncertainty over the last few years.”


02 November, 2012