Boulevard Expanding, Again

Boulevard just sent out a press release announcing they are going to expand their production yet again.  It seems they completed an expansion not too long ago, like last summer.  With all of their expansions, Boulevard has just about used up all of their ground space.  So the only other way to go is up.  I spoke with Mike Utz, Boulevard Director of Engineering, to get more details.

"We made the decision to expand about two months ago," says Utz.  "Growth was up so we had to re-evaluate our production."

Instead of constructing a new building, Boulevard is going to tear the roof off of the Cellar One Area and elevate it about 30-35 feet.  They are then going to replace the six 105-barrel fermenters and replacing them with eight specially designed 300-barrel vessels. The new fermenters are designed to make processes like dry-hopping more efficient.

"This should increase our production by 20%," says Utz.  That's another million gallons of beer a year.  You know, we just want to make the beer we make and meet our orders."

This expansion should be completed with the tanks in service by March 2012.