The New Spot
Outside the new 200-barrel production brewery in Galesburg, Michigan.
Brand new facilities inspire brand new beers: Inside the brewery, the workhorse Pale Ale is in the process of a label facelift and a recipe tweaking.
The Laverne and Shirley part of the plant: where the beer gets bottled.
Bell's previous 50 barrel facility had difficulty keeping up with drinker demand.
Besides the regular fermentation tanks, fourteen new 400-barrel fermentation tanks were added to this new facility, to make production of Two-Hearted Ale and the seasonal Hopslam more efficient.
Bourbon barrels filled with Double Cream Stout and Expdition Stout, lined up for aging. (The two beers are later mixed together to create the beer Black Note.)
A tantalizing wall of elusive mini-kegs and rare 750mL offerings.
Ever wish you had a robot to lift your kegs for you? Bell's has one, reducing physical labor required by workers.
Staff scientists Carrie and Lauren doing quality control on a sample of Two-Hearted Ale. When they're not doing QC, they are developing better ways to make the brewery run more efficiently.
Zahm & Nagel
This specialized device measures a beer's gas and air content after it's in the bottle, to check samples for quality going down the line.
Hop storage for the hop artistry that takes place within.
More sudsy tank action: with the increased capacity, Bell's hopes to be able to make more than 20% more beer this year, particularly within the dry-hopped ales.
The label feeder about to stick strange looking fish on bottles of Two-Hearted.
Naked bottles of Two-Hearted headed into the label-feeder.