(Cooperstown, NY) – I’m still going backwards through some of the Beer Sessions podcasts. This Ommegang update comes from late August…
Duvel Moortgat CEO and President, Simon Thorpe:
– Spent the last nine months building so they’re now able to triple their packing capacity to 150,000 barrels (they will scale that over the next three to five years)
– Looking at bringing in a new 200 hectoliter brewhouse
– Maxing out at capacity, 42,000 – 43,000 barrels a year (produced just shy of 25,000 barrels last year)
– There are 12 to 14 markets that “make or break” them so we focus most of our resources and energies into going deep into those markets. Each year, we are adding six to seven sales people into those markets
– Started selectively supplying Canada within the past two months
– In addition to nationwide U.S. distribution, ships some beer to Sweden, UK, Brazil (and another Latin American country or two?) and Virgin Islands
Ommegang Brewmaster, Phil Leinart:
– Gnomegang was first time they had ever used a yeast strain other than the house yeast strain for primary fermentation
– Possible new 2012 “innovation” beers include a French-style Biere de Garde and an 11% Abbey-style beer with wheat
– Spent $400k on new fully outfitted lab
Side note: in case you missed it, the Ommegang Seduction label was approved this week
Someone really needs to ask them why they think “Abbey” is something they should be able to own as a trademark for the exclusive use. No one has answered that question yet.
They do have that “abbey-style” beer with wheat as an innovation for 2012, so we will probably have to wait until then for an answer.