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| Wolverine co-founder and owner Matt Roy. |
In over the transom is this latest news from Ann Arbor's favorite all-lager brewery.
Wolverine State Brewing Co. has officially completed a twelve-month, 6,000 square foot on-site expansion in the production facility at its 2019 W. Stadium location. The expansion ultimately allows for Wolverine State to more than double its production capacity, from 2,300 barrels to 4,700 barrels per year.
Additionally, Wolverine State has signed with several new distributors in the state as a result of an agreement with Kroger, which has brought Wolverine State bottled beer into all of its stores statewide. Both draft and bottles will be available in on- and off-premise accounts in new territories across the state starting this spring.
In addition to tearing down walls to add 6,000 square feet to the production facility, bringing in several new fermenters and brite tanks, and constructing a large new cooler, the expansion also entailed the creation of a new, much larger kitchen space and cooler.
Wolverine State Brewing Co. was founded in 2006 by lifelong friends and Ann Arborites Matthew Roy and Trevor Thrall. Production began at 2019 W. Stadium in early 2010 under the direction of Brewmaster Oliver Roberts, and the Tap Room opened at that same location later in 2010. Wolverine State, the leader of the Lager Revolution, specializes in creating balanced, unique, and innovative lagers, of which it boasts a portfolio of more than 50 different varieties.
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