Eddyline Brewery Expansion by Company Week
With the completion of $3 million expansion, variety is on the menu for this Chaffee County brewery.
At Eddyline Brewing, growth has been consistent and constant since launch. Founded by owners Mic and Molley Heynekamp as a brewpub, it reached its original 400-barrel capacity within a year. Though a production facility added in 2011 provided some breathing room, it too was maxed out less than three years later.
“We produced 2,700 barrels in 2014,” recounts Brian England, who, as CEO, oversees all taproom and brewery operations, and owns Eddyline Restaurant at South Main. “It was as much as we could possibly do in that facility and it prompted us to pull the trigger on a $3 million expansion.” Completed in summer 2015, the project included an 8,000-square foot building with a new cold room and docks, an upgrade to a custom-built 30-barrel, four-vessel Newlands brewing system, multiple 90-barrel fermentation tanks, and a CFT Packaging USA canning system out of Italy.