Rassul Zarinfar can’t wait to show off the inside of his new, 28,000-square-foot brewery, popping up just across the train tracks from the Sawyer Yards district. After all, waiting has been the center of Buffalo Bayou Brewing Company’s world for far too long.

“Originally, we’d been hoping to have this open by now. We made our first cash offer on this land in 2014,” he says, as he stands on the first floor of the facility, which he expects to open in October, with capacity to up his production from its current rate of 8,000 barrels of beer a year to 50,000.

“I don’t like to say we’re behind schedule though,” he qualifies. “We got out over our skis and announced ourselves too early.”

Whichever way you’d phrase it, the new location has been the subject of local speculation for quite some time. And as Zarinfar watched workers paint walls and pour concrete on a recent Wednesday morning, he couldn’t contain his enthusiasm for a chance to show it off.

“It’s hard to imagine that right now we have both arms tied behind our back. But that’s how it feels,” he says of the brewery’s current location, which is pressed to its limit with the current production schedule.

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Once Zarinfar and his co-founder Ryan Robertson move from their original location on Nolda Street, the pair feels they’ll be able to test the limits of their tagline: “Houston’s Most Creative Brewery.”

In seven years, the brewery has produced upwards of 75 beers. But it’s no secret that most of its revenue comes from a couple staples.

“Right now, Crush City and More Cowbell represent more than 60 percent of our revenue,” he says, as he walks the second-floor of the new facility, which seats more than 100 people and will be home to a full chef-inspired menu. “So what do you do? You’ve got to feed this beast that has no bottom. More cowbell is a 6-year-old brand with double-digit growth rates last year.”

But, as floor and tank space increases, so too will Zarinfar’s ability to add new, creative departures to his tap list.

“As we remove our pressure for volume beers in a volume facility, that allows us to get even weirder,” he said. “There are crazy ideas that we’re leaving on the table. And we want to go further and further and further. So we can burn 20 kegs in the taproom here that bars in the area don’t want to buy for very reasonable reasons.”

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His chief example: an apricot-cumin beer he’s wanted to brew for five years now.

When all three floors of the new location are taken into account, there will be somewhere between 70 and 75 taps available for all his experiments.

“On day one, we’ll probably have 20 different beers,” he says. “And then, when we’re really ready, we will have 40 beers simultaneously.”

Zarinfar is still reluctant to tie his opening to a single day on the calendar, lest he get out over his skis again. But he’s confident that come October, he’ll be ready to pour for the public.

maggie.gordon@chron.com;

twitter.com/MagEGordon

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