Taylor, experienced in both small and large-scale operations, has a clear idea of what they want. They plan on producing 6,000 to 10,000 barrels per year, along with bottling and distribution, paired with a 190-seat restaurant -- think along the lines of Hopworks Urban Brewery or Laurelwood Brewing Co. in Portland.Definitely worth a read. Relatedly, Pete Dunlop has noticed the trend of more production brewing, rather than brewpubs, in the Beaver State and has thoughts about what it means.
"It's hard to find a restaurant, industrial mix in the 8,000- to 10,000-square-foot range," Taylor said.
2014 Washington Brewers Guild Winter Beer Fest
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