In anticipation, the brewery has expanded for a third time since moving to its current location by adding a second conditioning room. With the addition of six, 660-barrel fermenters, the cellar will more than double in volume with the ultimate goal of producing 150,000 barrels per year.
It is expected that the new brewhouse will be fully operational by Thanksgiving, 2012. While the brewery intends to open a few small markets in 2013, the focus is to continue to service their existing distribution network. Southern Tier also expects to add new brands to their already robust lineup, including a new variety pack and a 750mL Belgian series among other plans.