Sycamore Brewing is massively expanding its production capacity in a North End warehouse

Owners Justin and Sarah Brigham have leased 30,000 square feet of space in a warehouse in North End, on 24th Street between North Tryon and Graham.

“We’re just trying to catch demand, really,” Justin said.

They’ll be able to cram a bunch of new fermenters and tanks in here.

That equipment is one of the primary limiters of a brewery’s capacity to make beer. In their first two years of operation, Sycamore has prioritized their taproom and only waded in to the distribution arena. Now they’ll be able to go farther with that.

“It’s hard when accounts want your beer and you can’t give it to them,” Sarah said.

Sycamore made 100 different beers in its first year, and 200 in its second. Sarah said they have the ability to go to 300 with the new facility.

They’ll also be able to make their award-winning lager more often. It takes five weeks to make, compared with two to three weeks for their ales.

They have the option to take over the tire distributor space on the other side of the building, too.

That would add another 22,000 square feet. Sycamore’s not planning a taproom here in the foreseeable future … but a few years from now, who knows?

The Brighams are continuing to pursue expansions at the Hawkins Street taproom, but this is taking priority.

One day, Sycamore wants to use this facility to help expand into other markets.

Sycamore has also bought their own canning line. That’ll allow them to expand distribution from a position of strength when they choose to. For now, they’ll be sticking with self-distribution rather than signing with a distributor.

Look for the production facility to be up and running in the spring, and beer to be flowing by summer.