Capital Brewing Company is more than doubling its brewing capacity on the back of strong demand just one month after the launch of its Canberra Brewery and Tap Room.

Co-Founder Laurence Kain today took delivery of two new 10,000L fermenters which will come on-line next week, increasing the total fermentation capacity of the brewery to 35,000L.

The popularity of Capital’s flagship brews Coast Ale, Trail Pale Ale, and Evil Eye IPA have driven growth along the Australian East Coast in addition to demand from Western Australia and as far afield as Hong Kong. In the last three months the brewery has seen a 500% increase in wholesale orders for pubs, bars, restaurants and bottle shops.

L-R: Capital’s Laurence Kain and Wade Hurley toast their new fermentation capacity

Capital commenced operations in April 2016 as a gypsy brewer, making beer on rented equipment mainly in Sydney. Strong sales allowed the company to build its own brewery and tap room which opened to capacity crowds on 9 September.

“Our own Tap Room sales have well and truly exceeded our expectations as well” said Kain. “Canberra legends demolished 3200L in the first week, and trade has been solid ever since.”

The tap room opening has compounded the need for more fermentation space.

“Even with the new fermentation tanks we’re going to be pushed to keep up with demand” Kain continued. “We’re chasing our tails to make sure we are not the brewery with no beer!”

Capital makes ‘good natured brews’ with all natural ingredients inspired by adventures in the Canberra region wilderness. It’s a formula that has struck a chord with beer lovers around the county and the company now boasts more than 450 accounts across the eastern seaboard and beyond.

“We couldn’t be happier with the result” said Kain “We can’t thank the community enough for their support.”