Reuben’s Brews Expansion Update & New Additions

April 2nd, 2015 · No Comments · Washington Breweries

Earlier this year, Adam Robbings and team announced that Reuben’s Brews will expand into a new space just down the street from the current brewery in Ballard. Since opening in 2012, Reuben’s has established a reputation for making some of the best beers in the city, and more capacity will help them try and keep up with the demand for their product. The new space will feature a 15-barrel brewing system and a larger, dedicated taproom. They plan to keep the current location and brewing system, which they will use to brew small-batches and experimental beers. They will also use the old brewery to expand  their barrel storage, allowing for more barrel-aged beers, including sours.

They also recently announced that Dean Mochizuki will be joining them as Head Experimental Brewer. Dean comes to Reuben’s from his position as Head Brewer at Pike Brewing.

It sounds like they are on target to open their new taproom and brewery in late April or May.

Here is the full update from their recent newsletter:

It’s been extra busy around here as we juggle permits and plans for the new space, but we’re happy to say we’re making some great progress.

Perhaps the biggest news is the addition of Dean Mochizuki as our new Head Experimental Brewer! Before joining us, Dean was the Head Brewer at Seattle’s venerable Pike Brewing Company. He’ll take the reins of our new barrel house and small-batch brewery, which will be located at our current Ballard space. Dean will help design new recipes, expand the barrel program, drive the new sour program, and help expand and build upon our current award-winning lineup of beers.

Mike Pfeiffer has done most of the brewing for us since we opened and he’ll take on the role of Head Production Brewer at the new facility. Also this month, long-time Reuben’s fan and customer Conrad Hermosillo will also join the team as a Brewery Representative to help spread the word of our tasty brews and manage sales.

Meanwhile, remodeling work continues at the new space and is on target for a late-April or May opening. We’ll let everyone know the exact date as we get closer. Two foeders, large oak barrels which will be used in the new sour program, and some of the tanks have already arrived. The new brew house was built in San Diego and is expected to be installed in the next week or two. Watch our Facebook and Twitter for more details!


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