HomeMy WebLinkAboutNEW BELGIUM BREWERY - IP SITE PLAN REVIEW / MINOR SUBDIVISION - 1-95 - SUBMITTAL DOCUMENTS - ROUND 1 - PROJECT NARRATIVEIn late November 1992, brewery capacity was again increased with the installation of a
completely new 20 barrel brewhouse and three 40 barrel fermenters. Equipment purchases in
June, October and November 1993 resulted in a capacity increase to 14,800 barrels per year.
1993 taxable production was 5837 barrels. We expect to produce 19,000 barrels in 1994. This
increase in production was aided by the installation, in February 1994, of an automated
bottling line which rinses, counter -pressure fills, caps, and labels up to 40 bottles per minute,
and an automated kegging machine which can clean and fill 30 kegs per hour.
NBB's commitment to quality control has been assured by the development of an in house
microbiological lab which continuously monitors many aspects of beer quality from the
brewhouse through the finished packaged product.
In the spring of 1994, we tripled our package release tank capacity with 3000 gallons of bright
beer storage. In May, three 80 barrel fermenters went on line. A new brewhouse was installed
in mid October which stream lined the brewing process and further increased the quality of
our products through state of the art design.
New Belgium anticipates expansion into a new facility by October of 1995. This is an exciting
step, which will enable us to not only increase capacity, but continue on in our quest for
excellence.
Products
New Belgium Brewing Company produces five beer styles year round in 650 ML bottles (22
ounce). A specialty beer is produced for the holiday season each year. Draft is sold throughout
the state of Colorado and in allocated quantities in Wyoming. Fat Tire is the number one
selling ale in the state. We anticipate line extensions into Sunshine Wheat and Old Cherry on
draft.
Fat Tire- a dry hopped amber ale with a distinctive nutty malt flavor and a fresh hoppy aroma.
Abbey- brewed in the style of a traditional Belgian Trappist ale. Full bodied with a distinctive
fruity aroma. Winner 1993 Gold Medal, Specialty Beer Category, Great American Beer
Festival.
Old Cherry- replicates a well kept Belgian beer secret, with a balance of barley malt sweetness
and cherry tartness.
Sunshine Wheat- brewed for year round thirst quenching enjoyment, using a blend of wheat
and barley malt. It is spiced with Coriander and Orange Peel in the Belgian wheat beer
tradition.
Trippel- is brewed in the style of a Belgian Trappist "triple" ale. It is golden in color, with
a full body and a generous amount of European Saaz hops.
BEIQLN BREWING COXI; y
350 LINDEN • Foxy GOWNS, COLox,Sno 80524 USA • 303 22M524
Mission Statement
To operate a profitable company, which is socially, ethically and environmentally responsible,
that produces high quality beer true to Belgian brewing styles.
Goals
To produce Belgian style ales of the highest quality by continually researching and updating
processes and equipment.
To develop a socially responsible philosophy which includes alcohol awareness, beer education
and philanthropy.
To run a family focused business.
To operate in an environmentally responsible manner: recovering energy, reusing resources and
recycling wherever possible.
To nurture a strong, respectful relationship among all employees, which is mutually beneficial
to the individual and the company.
To have fun.
Company History
In June 1991, owners Jeffrey Lebesch and Kim Jordan opened New Belgium Brewing Company
(NBB). Jeff was a homebrewer for several years and had volunteered at a couple of breweries
in California. In 1990, after watching a local microbrewery get started in Fort Collins, Jeff
and Kim decided that they had enough experience to begin brewing on a commercial scale.
The brewery was located in a commercial space attached to their home, and originally had a
capacity of 8 and one half barrels per week. Capacity was increased to 16 barrels per week in
February 1992.
By May 1992, plans were being made to move the brewery to a new, larger location. This
move, to the brewery's present location at 350 Linden Street, began in August 1992. After
significant renovation to customize the space for brewery needs, brewing began in October at
a capacity of 42 barrels per week.