Mark Anthony Brewing
This facility is the first of it’s kind for White Claw. This design-build project was fast tracked resulting in a dried-in, 900K SF facility in 90 days with the first cans coming off the production line in 280 days. The project was integrated with state-of-the-art processing equipment. The project included coordination with groundwater well designers, reverse osmosis engineers, water reclamation experts, rail designers and laser guided vehicle experts. The project is one of the most complicated, fast-tracked beverage production facilities in Arizona and was recently recognized and the Industrial Project of the Year by AZRE.
The brewing process requires 1.5 million gallons of ground water each day. The facility contains four process lines producing approximately 70 million cans of White Claw each year. The fermentation process is fed by raw sugar delivered daily by rail and contained in 48 – 60’ tall tanks. After the waste water for the facility goes through a treatment process it is delivered to the adjacent rose farmer for irrigation.