from the President:
White Labs expansion update
By Chris White
We are in the midst of vastly expanding our
production capacity — and this could have significant impacts for our
customers in North America and around the world.
While we are not at this time expanding our space — we remain in the
same San Diego manufacturing facility — we are making much better use of
the space by going “up” and bringing in new technology. We are nearly
halfway complete with this ambitious project, which in the end will
increase our capacity by 50 percent.
As of this writing we are installing three German and Czech-made
40-barrel fermentation tanks. We believe so much in this technology that
we are acting as a North American sales agent for these Frings aeration
equipment, which are especially well-suited for regional and large
breweries seeking to grow their own yeast.
At the same time, we are taking measures to increase the efficiency in
our other 100 smaller fermentation vessels. In short we have taken
measures so that we can use these smaller tanks more often each week.
We expect all of t h e s e changes to be in effect by the end of wine
It is too bad it could not happen earlier, because while wine season is
relatively short, it is a time of a rising number of orders. For the
last few years we have run shifts 24 hours a day during these months,
and we expect the same thing to take place this year.
Nevertheless, the changes we have made have already produced tangible
Our production capacity is up 20 percent compared to the same time last
year. You might wonder who is spearheading all of this work. Rest
assured it is not taking away any of our focus on current projects and
clients. That’s because we brought in a professional that many of you
have surely heard of to help with this expansion project.
His name is Lee Chase, former head brewer at Stone Brewing Co. He is the
perfect person for the job not just because of his respect and
experience in the brewing community but also his specific experience at
Stone, where he oversaw the expansion from a 30-barrel facility to a
150-barrel German designed and manufactured brewhouse.
The new facility opened at the end of 2005. By the way, in case you do
not know, the older facility was occupied by Pizza Port, the San
Diego-area brewery with a nationwide reputation. I will continue to
update you on our progress and hope to hear your comments on the
Chris White is President of White Labs Inc. and is
a chemistry and biochemistry lecturer at the University of California,
San Diego. He has a Ph.D in biochemistry. Feel free to write
him about this column.