Hollywood's Organic Brewery Expanding to Full-Scale Production
The new facility is located in an industrial zone near I-95, just off the Sheridan Road exit, according to brewpub manager Johnny Quinones. Quinones also said that the brewery will add an extra 60,000 tons of beer, or an additional 3,000 kegs per month (five gallon kegs, that is).
Not only that, but Quinones said the brewery is dropping the "organic" from its title an will start calling itself Hollywood Brewing Company, at least as far as the brand is concerned. The brewery will have its own logo, too.
Construction on the facility has been going on for the last year and will be completed in about a month, Quinones said, with brewing equipment (and a new brewmaster) from Europe still on its way. A grand opening/ribbon-cutting ceremony with the Hollywood Chamber of Commerce is tentatively scheduled for April 1, all jokes aside.
The brewery will keep the same old Organic recipes, with the capacity to add a few extra varieties, seasonals and experimentals included.
Quinones said that ever since he took over as manager, he's been expanding the reach of Organic amid the craft beer boom in South Florida, taking on new accounts across Miami-Dade and Broward counties. At times, Quniones admits that the brewery's over-extended itself and it actually ran out of beer several times.
"We took off too fast and lost a few accounts," Quinones says. "Bars and restaurants don't want to hear that. That's bad for business."
Production is not the only thing the brewery's expanded. The alcohol content in their highly-popular Russian Imperial Stout increased from 7.5 to 9 percent alcohol-by-volume, which is on par for types of beers. Even better, the brewmaster was able to keep the taste smooth, Quinones said.
There's more: Quinones said to keep an eye out for store shelves once Hollywood Brewing begins packaging for bottles and cans.
Get the Food & Drink Newsletter
Our weekly guide to South Florida dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.