Hayes’ Public House embarks on third expansion in three years

Pugs Hayes of Hayes' Public House hoists a pint of the black stuff // Photo via Hayes' Public House

Pugs Hayes of Hayes’ Public House hoists a pint of the black stuff // Photo via Hayes’ Public House

Pugs Hayes has a brewing problem. That is, he can’t brew enough beer to keep up with consumer demand for Hayes’ Public House‘s Irish- and British-style beers.

In early March, Hayes announced that for the third time in three and a half years, the brewery would be expanding its operations. “Currently we are brewing on a three-barrel system with four seven-barrel fermenters, which we double batch into,” says Pugs Hayes, the founder and head brewer of Hayes’ Public House. “We are looking at upgrading to a seven-barrel brew system and a 15-barrel fermenter from Portland Kettle Works.”

Hayes presented a loan proposal to fund the expansion on March 14, and announced that “it’s looking like the expansion will be moving forward in the near future.”

The expansion will not only help Hayes’ Public House keep up the “high demand for our product within the taproom, but help us to push more distribution to bars, restaurants, etc.,” says Pugs. It could also spell more bottle releases in the taproom of new experimental recipes and, if all goes to plan, could mean breaking into the retail stores with cans or bottles.

Hayes' Public House three-barrel brewhouse // Photo courtesy of Hayes Public House

Hayes’ Public House three-barrel brewhouse // Photo courtesy of Hayes Public House

“It’s a big move for us, especially since it will be our third major expansion in just three and a half short years, but we know as always we have the City of Buffalo and HPH fans from all over behind us 100 percent,” Pugs explains. “And that’s why I love this community, because they’ve had Hayes’ back since day one.”

 
About Brian Kaufenberg

Brian Kaufenberg is the editor-in-chief of The Growler Magazine.

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