Photo via Wolf's Ridge.

Wolf’s Ridge Brewing is gearing up to welcome two significant business expansions.

Come December, the brewery will be gaining three new floor-to-ceiling fermenters. The fermenters will be installed on the left wall of Wolf Ridge’s sizable taproom, in full view of customers. Production will triple, increasing from 1,000 barrels per year to 3,000. This increase will lead to more distribution of their bottled beer across central Ohio. Driftwood Session IPA and Clear Sky Cream Ale are the first two brews that will be available.

The 6,300 square-foot space will also add a new 350 square-foot kitchen, exclusively for the taproom. A new taproom-exclusive menu will showcase simpler, cheaper fare than the adjacent restaurant’s menu. The current taproom menu consists of snacks like garlic pork rinds, pickled veggies, and an olive bar. The updated menu will be beer-centric, matching the taproom’s casual vibe.

Father-son team Alan and Bob Szuter opened the Downtown brewpub two years ago at 215 N. Fourth Street. The rustic taproom opened in January.

Bottle distribution is slated to begin in early February, with the taproom on track for an opening later in the same month.

For more information, visit www.wolfsridgebrewing.com.