Muskegon’s Pigeon Hill Brewing Co. is nearing completion at its production facility.
The 9,270-square-foot facility at 441 W. Western Ave. is just down the road from the brewery’s taproom and has undergone renovations since March to prepare it for new brewing equipment.
The brewery’s fermenters and boiler are in place, and the company is waiting on the new 20-barrel brew system, which should arrive by Christmas, said co-founder Michael Brower.
“Great gift!” Brower wrote in an email to the Business Journal, adding the facility should be up and running by early 2016.
The brewery will start with two 60-barrel fermenters at the production facility, with plans to reinvest and add more fermenters, including 120-barrel tanks, as quickly as possible.
The initial fermenters will allow Pigeon Hill to reach 2,000-plus barrels a year; a barrel is 31 gallons.
Pigeon Hill also will begin canning as soon as possible once the facility is up and running. Early can runs will include Walter BlondeAle and Shifting Sands IPA. The hope is to reach approximately 5,000 barrels annually within the next four years.
The rapid expansion came more quickly than expected. Brower and co-founders Joel Kamp and Chad Doane weren’t looking for a production facility at the time they were approached for the facility. The brewery had been open less than a year at the time.
Despite happening sooner than the owners envisioned, the new facility will allow them to add its beers to the ever-shrinking shelf space available to new brewers.
“This expansion is mostly for distribution,” Kamp, who is Pigeon Hill’s CEO, told the Business Journal in March. “This will also allow us to get into canning and further into the market at on-premise and off-premise retail accounts."