Fort Point Beer Company is relocating its production to Santa Rosa after merging with HenHouse Brewing, becoming Fort Point HenHouse. This transition follows challenges in establishing a public-facing taproom in their original Presidio location, where the company had operated for 11 years. Co-founder Justin Catalana emphasized the emotional difficulty of leaving the site where their beer recipes originated. He noted that a lack of permitting success and the need for significant renovations hindered their plans for a sustainable growth model at the original location.
It's where every single one of our recipes was developed and perfected over the years. Needless to say, that space means a lot to us, and this wasn't an easy decision to make.
Using the space as a hybrid facility where we could do both would have made it sustainable for us. We spent years assessing how to make it work, and long story short, couldn't get past the permitting process.
Major investment and construction was required to get the building to the point that we would be allowed to potentially move forward with our plans for a taproom, but there was no guarantee from the Presidio that they would allow a taproom.
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