A window wall behind the bar will give patrons a birds-eye view of the brewery operation. "Of course our brewers say, 'No, no, you don't want to see us work,'" George Saville said. Tours are planned so folks can learn more about the process.
The operation is designed to brew five beers at a time, with the final tanks lined up along the wall behind the bar.
"It will run straight from the bright tanks to the tap, so it will be very fresh," Ann Saville said. "Some of our beers will be kegged off, so we'll have 10 or 11 of our beers on tap at any time."
While her sons build out the brewpub, Saville has been hiring staff. Chef Gary Needham, who retired from the Bluegrass Kitchen, will serve as executive chef, overseeing kitchen operations, she said.
George and David Saville (yet another son) attended brewing school in Chicago, but Ryan Heasting, formerly of Pies & Pints on Capitol Street, will be the head brewer, Saville said.
Paul Farnsworth, a beer consultant and brewmaster from California, will oversee the startup.
"He'll be coming out here, actually brewing on this equipment," George Saville said. "It's very high tech, state of the art, but it's not like putting a pot on the stove in your home kitchen."
Once it opens, the brew pub will join a select club in West Virginia, unlike say California or Washington, where they're common.
"There are two in Morgantown, two in Tucker County, Parkersburg, Fairmont and Fayetteville. There's seven," Ann Saville said. "This will be the eighth."
Reach Jim Balow at ba...@wvgazette.com or 304-348-5102.