Omaha Brewing Company begins expansion of its new 6,500 square-foot facility that will house a 30-barrel, fully automated brewhouse, and canning line. Canning will allow them to be more flexible with what accounts can carry their products and expanding to outlets that may not be able to carry them otherwise.
Their cellar will be made up of 60-barrel and 120-barrel fermenters with space to expand into 200-barrel fermenters. The new facility is set to be completed by August 1.
They also hired Grant Kirby, former head brewer of Five Seasons Brewpubs in Atlanta, as their head brewer. Grant spent more than two years brewing for Five Seasons, and formerly brewed for Sweetwater Brewing Company.
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