E-Malt.com News article: USA, WA: 7 Seas Brewing moves to larger location

Gig Harbor’s 7 Seas Brewing has consistently topped expectations and projections since opening its doors less than three years ago. The microbrewery expanded its capacity within the first year, and before turning two years old it became the first microbrewery in Washington state to can beer, Kitsap Peninsula Business Journal reported on May, 4.

Recently, 7 Seas hit another milestone before its third birthday as it has expanded to a new, larger facility that will give it a bigger tap room as well as position it for growth.

“The timing is pretty good. This is a big step forward,” said Travis Guterson, owner of the business with Mike Runion.

They have been working on remodeling part of the former QFC building on Judson Street that has been vacant since the grocery store closed last year. The brewery will occupy 11,000 square feet of the building, with 2,400 square feet dedicated to the tap room.

A new three-vessel, 25-barrel brewhouse and four new storage tanks were added to the expanded facility. With the new equipment, the brewery can produce three times more beer and allow for more seasonal taps.

“We can explore the creative side of brewing,” Guterson said. “But the ultimate goal is not to max it out as fast as possible. At the end of the day, it’s how much you’re satisfied with the quality of the beer, it’s not about quantity.”

Still, he acknowledged, the expansion would not have moved forward if the two didn’t have aspirations to grow their company. And they’ve been doing that steadily since day one. Production went from about 400 barrels the first year to 1,200 currently, and the capacity at the old facility was only about a quarter of what they can do at the new one.

“It’s still a small brewery, but this is a much-needed step. It’s not superfast growth,” Runion said. “We did a lot of research. It’s a lot of learning and it’s humbling.”

As the new tap room is still being finished up, 7 Seas Brewing will host its third anniversary celebration on July 21 outdoors at its old taproom, located next to Gig Harbor Inn.

Currently, at least 60 percent of the beer is consumed through the taproom. The rest is sold at area grocery stores and available on tap at various bars and restaurants. That model will continue as the output increases.

“We want to keep the beer local. It’s best for the beer, it’s best for the environment, and this is where we’re from,” Guterson said.

Although the new system will improve efficiency and the potential for more seasonal styles, Guterson and Runion said they plan to go easy on new brews so they are still proud of every beer they create.

“We don’t plan drastic changes. We love the beer we make,” Runion said. “We put in 110 percent and giving it our all.”

The two say they have grown a lot personally and as entrepreneurs in the past three years.

“We’re really happy with our team and that’s what makes it possible,” Runion said.

And while it’s a fun business, they said everyone takes responsibilities seriously because every single detail impacts the quality of the beer.

“It doesn’t matter how small or large the task, it has to be meticulous and done right,” Guterson said. “You have to have pride in what you do.”


10 May, 2012