Destihl Brewery

About Us:

Destihl Brewery is located in the G.E. Warehouses just off of Veterans Parkway and General Electric (G.E.) Road in Bloomington, IL. The production brewery occupies 20,000 sq. ft. and is also home to DESTIHL's corporate offices.  The building is situated just half a mile from our first gastrobrewpub location in Normal, IL.     

The production brewery features a 60 barrel (BBL), steam-heated Saaz Brewhouse capable of producing over 20,000 barrels a year.  Currently we are operating with a 15,000 barrel annual fermentation capacity utilizing ten 60 barrel (BBL) fermenters, five 30 BBL fermenters, three 60 BBL and two 30 BBL brite tanks and a 60,000 lbs. malt silo. Our 5,000 sq ft. beer cellar is presently storing over 500 oak barrels (a mix of former California wine barrels and also bourbon barrels), plus a 33 hectoliter (871 gallon) oak foudre and two 45 hectoliter (1,188 gallon) oak foudres (each received directly from France), and 40 puncheons (over 3,300 gallons). The cellar has enough vertical space for over 100,000 cu. ft. of barrel aging, with the bulk of it used for our renowned sour beer program.  On the packaging side, we have an automated canning line manufactured by Cask Brewing Systems. We've recently added an Italian bottling line for bottling our Saint Dekkera Reserve Sour Ales and other specialty releases. This rotary, 6-head rinser/filler with labeler (fills 1,000 500ml bottles per hour).

Our brewery concept was first brewed up in a five gallon batch of beer made by CEO and Brewmaster, Matt Potts, in a homebrew kit given to him by his wife, Lyn, for Christmas in 1995.  Matt's passion for craft beer started in the summer of 1991, before he entered law school, although brewing beer was in his blood as evidenced by bottles of homebrew made by his grandfather over 35 years ago which still remain in his family's farmhouse built in 1865. After practicing law for over 11 years, Matt decided it was time for a career change, so he traded in his briefcase for a mash paddle, went to brewing school and opened the first Destihl Restaurant and Brew Works in 2007 with a team of people dedicated to only the best beer, food and service.

It has taken countless hours to develop the unique concept that is now Destihl, where we utilize both global brewing traditions and new American craft brewing ingenuity and artisanship to make uncommon beers uncommonly well.