Butcher says “We’re just eager to get the construction finished, and to get brewing. We are still on our schedule of beginning to brew before the end of December, and to have beer available at our tasting room in time for your Super Bowl party!
Port City Brewing is ambitious in that its plan is to have wort fermenting in just thirteen short weeks, but founder Bill Butcher says they are in the final stages of preparation. Crews are working twelve-hour days, seven days a week in order to bring production brewing back to Alexandria. The concrete flooring with drainage is complete. The 1,300 sq ft walk-in cooler is all but done and only lacks product to cool. The brew house is almost completely stood up and is being fitted at this very moment. The silo has been filled with 40,000 pounds of base malt. In short, they are getting very close to brewing batch number one. There are still many things left to happen before we get our first sip of Port City, but rest assured you can find it here as soon as we find out when and where.
Butcher says “We’re just eager to get the construction finished, and to get brewing. We are still on our schedule of beginning to brew before the end of December, and to have beer available at our tasting room in time for your Super Bowl party!”
For now, enjoy the pics and be sure to visit Port City Brewing for the latest updates.
The brand new and shiny 30 barrel brewhouse. The system yields roughly 60 kegs per batch.
Grain silo holding up to 56,000 lbs of base Malt. Port City can brew twenty-five 30 bbl batches or 252,000 12 ounce beers.
Far shot of the brewhouse from across the brewery. In time this view will be blocked with large fermenting vessels.
