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First Look: Saltwater Brewery Set to Open Soon in Delray Beach

To the west of Interstate 95, on a parcel of land adjacent to the CSX railway in Delray Beach, sits a massive, white-roofed, red-painted structure. It is both a repurposed barn and an important piece of South Florida history. It is also the future home of Saltwater Brewery.

As the growth of craft beer producers in South Florida hits an all-time high, experience in production brewing is hitting us hard -- in the best way possible. Due South has long reigned supreme in southern Palm Beach County, with Tequesta Brewing churning out award-winning beers not far away. In Broward, Funky Buddha has become a local brewing juggernaut, while Holy Mackerel is taking experimental beers to the masses with the Mack House in western Broward. And in Miami, with Wynwood Brewing Company opening its doors and J Wakefield Brewing preparing to open early next year, the Magic City will have its own hub of maltcentric local producers. Before long, South Florida will be a Tampa-like Elysium of heavy hitters and nano-scale operations.

Saltwater Brewery is still under construction, though most of the brewing equipment and major construction work is completed. I arrived recently on a day that work was being done on the massive walk-in cooler, and glycol lines were being finished up.

See also:

- Grand Opening at Funky Buddha Brewery in Oakland Park

I was greeted by Dustin Jeffers, the second-in-command brewer and a local homebrewer; you can tell by the beard. He gave me a tour of the facility, as we maneuvered around workmen and boxes of furniture, hoses, and other sundry parts.

The facility is large but condensed. This old barn, previously an antique-furniture store, has been painstakingly restored and retrofitted to make a modern yet rustic and agricultural place to brew beer. There are two floors, though the second one is mostly a series of wooden catwalks. Massive stainless-steel fermenters thrust up into the space. Corrugated steel lines the walls. Dark wood beams reach across the roof. It's a beautiful space.

The equipment that takes up the floor space, through its many shades of glistening metal, is sophisticated and modern yet decidedly analog in many respects.

"We've got manual valves on a lot of pipes," Jeffers explains, showing me the way that the mash tun and hot liquor tun are interconnected. Where most modern breweries have electronics handling valves and pumps, a lot of steps here will still be distinctly hand-operated.

"Over here is the cellar," Jeffers says, motioning toward a room on the second floor. Behind nautical-inspired doors, with circular porthole windows and hand-carved treatments, lies a blue-tinted chamber that, when complete, will be able to house bottles, barrels, and other vessels for aging beers.

"I'm a big fan of Belgian beers," he says, noting the flavor profiles and heavy yeast nature of the brews. "We're hoping to put together a Belgian quad, eventually."

For now, though, the group is focused on the first beer styles to brew, of which there are currently six: an extra pale ale, an IPA, a DIPA, a milk stout, a Belgian blond, and a scotch ale. Customer demand and the team's own tastes will affect which of these beers become core standards.

I'm led back around to the ground floor, where, one by one, the rest of the team descends upon us to introduce themselves and discuss the aspects of the brewery they are excited about. Bo Eaton, Chris Gove, Bill Taylor, and Peter Agardy complete the five-man team.

The project was spearheaded by Gove, son of Delray Beach developer Leigh Gove, who has owned the iconic barn since 2000. Locals will recognize it as the previous home to the Rustic Rooster antique-furniture store (which has since moved downtown), and the 1950s-era structure remains fairly intact from its original design, though with a renewed purpose.

The facility is a 20-barrel system, custom-built by Practical Fusion of Oregon City, Oregon. It boasts six 40-barrel fermenters, two 20-barrel fermenters, and two ten-barrel tanks. That's a lot of beer to be produced, and the team is hoping to get it swiftly out to the masses.

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Doug Fairall
Contact: Doug Fairall

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