Established in 1996 and specializing in handcrafted British-style ales, all of Arcadia’s beers are produced in small batches in open fermentation tanks using malted barley from England combined with fresh hops from the Pacific Northwest and its legendary Ringwood yeast.
Currently, the Battle Creek, Michigan, site can produce 10,000 barrels/year, while the Kalamazoo site will ultimately be capable of producing 60,000, president Tim Surprise told FoodNavigator-USA.
“We hope to be operational in December with the first products being available by the end of the month. Our initial capacity [across both sites] will be 30,000 barrels/year. Ultimate capacity will be 60,000 when additional fermentation and conditioning tanks are added as we grow.”
The craft beer community and market is very healthy
He added: “As the majority of production operations are expected to transition to Kalamazoo, we intend to continue small batch/pilot/R&D brewing in Battle Creek, and considering the possibility of adding a handcrafted soda or two out of the Battle Creek facility.”
Asked about his ambitions for the Arcadia Ales brand, he said: “We are currently distributed in eight states and very much consider our brand as regionally selective, meaning we do not ever anticipate becoming a nationally distributed brand.
“We anticipate our geographical foot print will grow up to 15 states with the primary focus continuing to be Michigan and the Midwest.”
He added: “The craft beer community and market is very healthy and I remain very optimistic about future category growth and increased market share.”
Click on the link below to read about other successful companies in the food and beverage space based in Michigan.