FAMILY BREWERS

Archive for February 8th, 2016

pFriem Family Brewers Expands in Halyard Building; Grows Barrel-Aging Program for 2016

Posted on Feb 08, 2016

pFriem-equipment

Beginning March 1st, 2016, pFriem Family Brewers will officially occupy the entirety of the 20,000 sq. ft. Hood River Halyard building. The six year-old waterfront building is LEED silver certified and is owned by the Port of Hood River. pFriem Family Brewers originally occupied suite 101 when they opened their doors in 2012. Until recently, the building was also the home of Pocket Fuel and Real Carbon.

The Halyard building is split up into four suites. In 2012, pFriem Family Brewers started in 101 with 6,000 sq. ft. then moved into 102 in 2013. Last year they moved completely into Pocket Fuel’s space. Real Carbon relocated earlier this year, opening up their portion of the building. On February 2nd, pFriem Family Brewers was approved by the Port of Hood River to occupy the entire building. “I remember back in 2009 when the outside walls were going up on the Halyard building. I thought to myself what an amazing and beautiful place to house a brewery. We were thrilled when we signed our lease in 2011 to start building our brewery here, but it is a dream to have the whole building to grow into!” explains Brewmaster, Josh Pfriem.

The newly acquired space means big opportunities for pFriem Family Brewers. They will be able to boost their production to 20,000 annual barrels of beer in addition to expanding their barrel-aging and fruit programs. pFriem plans to release thirty-seven beer varieties in bottles throughout 2016 – eleven of those will be barrel-aged beers. The extra space lends greater possibilities for variety, creativity, and continued consistency of quality in pFriem beers. It also means more production of award winning beer, such as their GABF® silver medal winning Pilsner. Josh Pfriem expands upon his vision for the space stating, “We have built a brewers’ playground for a brewery, we have the ability to make high quality lagers, innovative hop-forward beers, Belgian-inspired beers, barrel-aged beers, and fruited beers. With this new space we will be able to brew more pFriem classics and be able continue to stretch our creative legs.”

  • PAGE1/1