(Tampa, FL) – Cigar City Brewing Co. brewmaster, Wayne Wambles, joined The Brewing Network at the recent Firestone Walker Brewers Invitational to provide an update on all things new at CCB.

Cigar City brewed approximately 17,000 barrels in 2012, graduating to “regional” brewery status per The Brewers Association. Wambles says Cigar City will brew 30,000 barrels this year (its fifth full year) which is a growth rate of 75%. In 2014, the brewery is “on track” to brew over 50,000 barrels. Jai Alai IPA is the top-seller, according to Wambles who also pointed out that Invasion Pale Ale will be going into cans soon as a “flagship” brand.

Demand for the beer in Florida is at 70,000 barrels, says Wambles- more than twice what the brewery can brew. Given the rate of growth in demand, it is unlikely that capacity will exceed demand within the next few years.

Cigar City expanded distribution into New York and Pennsylvania in year two after distributors offered to help with cooperage though they eventually left those markets due to the demand vs. capacity equation. Otherwise, Cigar City sends a small amount of beer to Denmark/Europe, The Rare Beer Club (available this month coincidentally) and other events.

Despite those constraints, Wambles says, “There are some things we are considering right now but we are not ready to talk about yet.”

Much of the discussion centered around Cigar City’s work with wood.

Cigar City is collaborating with one of the breweries that was in attendance on a beer that will be aged (in stainless tanks) on Cyprus wood spirals. Cigar City brews into 30, 60, 90 and 120-barrel tanks which have 4-inch, 6-inch and 8-inch ports depending on the size of the tank where the spirals are inserted. “A lot” of wood is used to impart those flavors into the beer in a short period of time (seven days in some cases).

Cigar City also works with conventional barrels. In 99% of its barrel-aged beers, the brewers dial up the alcohol to 10.5-11% ABV before beer hits the barrel, in part, to minimize chances of infection.

Among the current/imminent projects going is a Raspberry Imperial Stout aged in Portugese Portofino barrels, a 14% ABV Belgian Quad aged in Appleton Rum barrels and El Murciélago Double Honey Cream Ale aged in Tequila barrels infused with Cumin and lime peel.