After a month of being open, Rentsch Brewery is already looking to expand production.
When the brewery opened it was making about 20 kegs of beer a week; however, based on demand, co-owners Andrew Rentschler and his father, David, are ramping up production and expect that number to continue to grow.
During their grand opening Aug. 29, Andrew and his employees served more than 5,000 glasses of beer to more than 1,500 visitors.
“The response was way better than we imagined,” Andrew said. “We served about three times the amount of people we were expecting at our grand opening. … We ran out of pint glasses, and then we switched to plastic cups.”
Andrew said he first became interested in opening a brewery while studying abroad in Europe.
“We were commenting on all the local breweries,” he said. “Each community has their own local thing.”
After returning home to Georgetown, Andrew began researching brewing techniques and studied how to brew different types of beer. He said he decided Georgetown needed a brewery, and along with his family he worked to open one.
“I wanted to bring something back to [Georgetown],” he said.
The brewery currently has three year-round beers, including its hefeweizen, weizenbock and IPA, with plans to add more in the future. In addition it brews its seasonal session beer and has plans to debut its Russian Imperial Stout and weizendoppelbock seasonal beers in November and December, respectively. This spring Andrew said the brewery will also debut its Red Poppy Red in April for the city’s Red Poppy Festival Other beers could be added over time.
Depending on production capabilities and demand, Andrew said the brewery could also begin canning its year-round beers in late spring or early summer.
Customers coming to the tasting room to try Rentsch beer at the brewery can listen to live music on Fridays and watch college football on the brewery’s big screen TV on Saturdays. Different food trucks are also parked outside each weekend.
This fall the brewery will also open for free tours of the brewing process on Fridays at 6 p.m. and Saturdays at 3 p.m. and 6 p.m.
