Barrel Culture ramps up production heading into grand opening

Sour brewery Barrel Culture is running into a problem at its Durham shop: They can't brew enough beer.

The five-barrel system that brewers Steve English and Patrick Keegan use can't keep up with what they pour at the brewery. So, the two Army vets enlisted help.

Barrel Culture is now working with The Mason Jar Lager Company—managed by 919 Beer's Adam Eshbaugh—to produce more wort. The extra capacity that English and Keegan truck from Fuquay-Varina to Durham increases their output eightfold.

"We have a five-barrel system in house, but now we're doing 30 barrels a couple times a month," English told the 919 Beer Podcast.

"It's really helped us a lot. If we brew all day, we can fill two wine barrels. If (the Mason Jar Lager Company brews) for us, and we go pick it up, we fill about 16 wine barrels," English said.

The boost will also help satisfy the Barrel Culture Beer Club—a members-only group that will be able to attend exclusive nights and tastings at the brewery. English said the club got 1,600 emails in the first 24 hours to fill its roughly 200 spots.

The club is now full, but Keegan said members get special bottle openers, a member coin and "sneak preview" of bottle releases.