the Brewery

Worthy Brewing is going big.  We hit the ground running as a production brewery with the capacity to brew 60,000 barrels from the get go.  With about 22,000 square feet of  floor space and an average ceiling height of 35 feet, we’ll have plenty of room to grow in. 

Pilot Brew System

WBC will experiment with new ingredients and new recipes on our 3.5 barrel pilot brew system. Our goal is to cook up 2 to 3 unique beers a month. 

Production Brew System

Recipes that survive our rigorous testing will graduate to our big boy 30 US barrel (930 gallon) 4 vessel steam-fired system. This brewhouse will be capable of producing approximately 240 bbls of beer in a 24 hour period, and about 60,000 barrels per year with minimal upgrades. 

Fermentation Tanks

Fermentation will initially consist of the following:
                  4 x 30 barrel uni-tank fermenters 
                  2 x 60 barrel uni-tank fermenters 

Canning  Line

Yes, we can!  - We will produce 12 and 16 ounce cans from our Italian made Vimercati 4000 cph  “Top Can” Model.  This beauty has 14 filling heads and 1 seamer. The line as currently configured is capable of filling 3,000 12 oz cans per hour.  We like bottles, but as a flavor-centric brewery, we are enticed by the research showing that cans do a better job of protecting volatile hop oils, where the flavor resides. Hop oil is a terrible thing to oxidize. 

Packaging

An Econoseal E System 2000 machine will erect, load and seal the end load cartons. This machine is capable of handling both 6 pack and 4 pack cartons at no more than 1500 cartons per hour. 

Kegging

WBC uses a 3 stage keg cleaner capable of cleaning and sanitizing approximately 40 kegs an hour.  

Cold Storage

We have 1,350 square feet of cold storage space. We can store approximately 75 pallets of finished goods on floor level. The interior height of the cooler will allow for pallets to be stacked 3 high for a total capacity of 225 pallets of finished goods. Each pallet can hold 1,440 cans of beer and 12 kegs of beer. 

Our master brewer Chad Kennedy has been busy dialing in this state of the art facility.  We will be offering experimental brews that pass muster in our restaurant. We will also be bottling 22 oz session, seasonal and special “hop house” reserve beers as the muse strikes and the operation evolves.