Schlafly to boost production at Bottleworks location

Schlafly Beer has big plans and they start with increasing production at its second brewpub location of Schlafly Bottleworks. The two-phase project includes the modernization of the bottling line, as well as expansion of the brewery’s fermentation tanks. The seven-figure investment showcases the commitment of The Saint Louis Brewery to the Maplewood community and allows the brewery to reach a future projected volume of nearly 90,000 barrels by 2017, almost double its current production.

“When consumers choose Schlafly Beer, they choose St. Louis,” said CEO James Pendegraft. “Their investment in buying our beer becomes our investment back into the communities of Maplewood and Downtown where we operate. This project ensures that Maplewood remains a viable part of our brewing footprint.”

Founded in 1991 by Tom Schlafly in St. Louis, Schlafly Beer is the largest locally owned and independent craft brewery in Missouri. In 2014, Schlafly Beer’s production of 60,000 barrels of beer took place between its two brewery-restaurants, Schlafly Tap Room (2100 Locust St.) in downtown St. Louis, and Schlafly Bottleworks (7260 Southwest Ave.) located in Maplewood.

The new bottling line allows Schlafly Beer to increase output and streamline efficiencies, and it will eventually allow Bottleworks to operate around the clock. The new equipment includes a new labeler and palletizer to variable-speed engines and electronic controls. The Schlafly Bottleworks bottling line project will be complete by spring of 2016, and the addition of six new fermentation tanks will then follow. Schlafly Beer will meet its new projected volume in 2017.

CRB has been selected as the design-partner for the expansion project. As a leading facility design and engineering company, CRB’s St. Louis-based team will provide industry expertise and guidance to support The Saint Louis Brewery for architectural and engineering design.

“It’s a carefully calibrated roll-out to ensure that we interfere with operations as little as possible,” Pendegraft explains. He also shares how the new plan optimizes the footprint of the line more effectively. “It will now be easier for our brewing team to manage the bottling process—from sheer amount of steps needed to be taken to ease in monitoring of multiple stations along the line.”