Open less than nine months, Kalispell Brewing Company announced it is expanding its capacity to meet growing demand, especially for its German style lagers.
Kalispell Brewing is increasing its fermentation capacity from 40 barrels to 100. The brewery began using four 10 barrel fermenters and now adds two 10 barrel and two 20 barrel fermenters. This development will increase existing volume by 150 percent.
Kalispell Brewing Company sells 90 percent of its volume directly through its tasting room and 10 percent to area wholesale accounts via self-distribution, according to owners.
“In order to assure quality production while still meeting increasing demand, we’re adding four new fermenters. We had to expand sooner than I anticipated but I’m excited that our beers have been so well received,” Owner and Head Brewer Cole Schneider said.
Kalispell Brewing Company specializes in lagers, and brews such styles using the decoction method: an old technique harkening back to continental Europe, not widely performed in the United States. Kalispell Brewing is one of three breweries in Montana with a brewhouse designed for decoction style beers. The process is time and labor intensive but Schneider feels it produces a unique and flavorful lager beer that can’t be replicated with modern brewing techniques. Additionally, lagers require 2 to 4 times longer fermentation time compared to ales, and with several lagers on Kalispell Brewing’s lineup, additional fermenter tanks are required to ensure the brewery’s popular styles remain on tap.
The expansion project is slated for completion for the beginning of April.