Boston-based Lord Hobo Brewing Co. was a cavernous 49,000-sq.-ft. warehouse five years ago. With the vision of owner Daniel Lanigan, the fully functioning brewery opened its doors in 2015 and produced 5,000 barrels the first year.
While the team was aware of the important role of the cooling loop in the brewing process, the ambitious startup was purposely planned as an inexpensive short-term means of getting the brewery operational, according to John Irwin, Lord Hobo’s maintenance and facility manager. “The goal was to be up and running as quickly as possible,” he says. “So a small PVC glycol system was installed along with a 20-ton chiller. This allowed production of the first ales within a few weeks after starting construction of the facility.”