(Cleveland, OH) – Some interesting tidbits learned from a recent interview . . .

Great Lakes Brewing Brewmaster, Luke Purcell, appeared in a recent interview with Mike Schwartz from Belmont Party Supply.

First off, the brewery has expanded capacity, nearly doubling it. Purcell noted that the brewery produced 80,000 barrels in 2009 and capacity will be at 150,000 barrels for 2011.

Purcell discusses each beer that the brewery does in bottles but most interesting is a new beer going on tap this month. Great Lakes Jabberwocky will be on at the pub only on Tuesdays (may want to call ahead to verify). This beer is a sour ale fermented with with Brettanomyces, Lactobacillus and cherries. It’s been aging in sherry casks for six years. Jabberwocky actually started out as a Belgian Tripel that just didn’t attenuate so Purcell and Co. took matters into their own hands. There are only three barrels of it.

Purcell muttered something about a Strong Ale going into Merlot wine barrels but nothing more than that. Nosferatu will return to shelves this month and Christmas Ale, the brewery’s second-best selling beer will be available later this fall.