This 916,000-sq-ft brewery, packaging and distribution center for Mark Anthony Brands is the first and only ground-up facility in the world that produces  White Claw hard seltzer. The design-build project included a brewing processing area, 58 multipurpose holding tanks and a tank farm, which required approximately 180 5-ft-dia caissons drilled 36 ft deep to support the weight. The facility also contains a wastewater treatment plant, four rail line spurs supported by a dual platform with 12 unloading stations and a two-story office/support building.

Photo by Kyle Zirkus

The 1,456-ft by 468-ft building envelope is comprised of concrete tilt-up panels, steel joists, girders and a metal deck, with a clear height of 36 ft inside. The majority of the warehouse floor is an 8-in. reinforced slab, while the brewing area features a 12-in. reinforced slab.

Photo by Kyle Zirkus

Since this first-of-its-kind facility required concurrent design and construction, close cooperation between the city and team members was essential. To meet the aggressive schedule, several trades prefabricated their components, the concrete subcontractor placed a batch plant on site and the team extensively used BIM technology. Layton contracted with 10 consultants and 40 subcontractors and coordinated with a handful of third-party owner vendors on the project. At peak, 700 workers were on site. Fully enclosed in 86 days, the building was completed in October 2020, and the plant produced its first product just 280 days after construction began.