Trubble growing to meet local demand

By Kimberly Dupps Truesdell | The Journal Gazette

People keep telling Keli and Chad Hankee that theirs is a good problem to have. But the truth is, a problem is still a problem.

The owners of Trubble Brewing aim to keep eight of the 10 taps at the 2725 Broadway spot reserved for Trubble brews.

Limited production space, though, makes it challenging to keep up with the demand.

“We can't make it fast enough,” Keli Hankee says.

All of that should change with the local brewery's two new, seven-barrel fermentation vessels, which were delivered Monday.

The addition of the vessels marks the second expansion for Trubble since it began producing its own beer in June 2016. The brewery opened in 2015 but had to wait for permits to come through to begin brewing.

The expansions equate to a 350 percent increase in fermentation over Trubble's initial set-up and will allow Trubble to keep up with in-house sales, attend local and regional beer festivals and get back to limited local distribution.

Ideally, Trubble will add an off-site brewing location, but the Hankees are still looking for the right spot.

But changes aren't just happening in the brewing area.

Trubble is getting a new walnut bar, finished by local woodworker Brett Gallmeyer. The walnut top will have a deeper leg well, allowing patrons to dine more comfortably at the bar.

The historic bar, which will be saved, was a “cowboy bar,” where patrons were meant to stand.

And Trubble just released its late summer menu and dubbed Thursdays “Ramen” night.

Among the dishes available are the Brew-ger, which features Seven Sons pastured beef, smoked Gouda cheese, bacon-shallot jam and garlic aioli. Spicy Chickpea Fritter is served with garden herb yogurt, romesco, patty pan squash and pickled mango.