Titletown Brewing Company to Relocate Restaurant ‘Across the Lot’
Consolidating locations opens historic railroad depot for further development to catalyze Railyard District growth and creates efficiencies
Much has changed since Titletown Brewing Co. opened for business in December 1996. Back then the Main St. Bridge was closed for repairs, the Broadway area rebirth was in its infancy and there were no other breweries in Green Bay.
In its first 23 years, Titletown Brewing has occupied the Chicago & Northwestern depot at Dousman Street and the Fox River, built in 1898. The company has just announced it’s beginning a new chapter by consolidating its restaurant operations from the depot across the parking lot to Titletown Beerworks—the renovated former Larsen Canning building at 320 N. Broadway. That space has housed the brewing operations, Tap Room, “Roof Tap” rooftop bar and banquet spaces since Titletown and DDL Holdings purchased and renovated those buildings five years ago.
Several factors played into this decision, which Titletown Brewing co-founder and co-owner, Brent Weycker, says wasn’t an easy one. “The depot is a landmark building and has been a great part of our success over the years. Change is never easy, but with the Railyard District gaining momentum the timing is right to open up this property for a new development.” Interest in the depot property has been strong, as it has been across the Railyard. “It’s exciting to see how many people and businesses want to be downtown, which was a big part of our dream and vision when we opened in ’96.”
Since the tap room and roof tap opened, these newer spaces have had to compete with the depot location for patrons who enjoy the award-winning beers, historic vibes and views of the Fox River and downtown areas that each one offers. Limiting the cost associated with maintaining and repairing two large, beautiful old buildings is another benefit to the change. As special as the depot is, Weycker said, it has no elevator, multi-level floors tough for those with mobility challenges, a narrow kitchen and small restrooms suboptimal for a busy restaurant. The new space has ramps, elevators, even flooring surfaces and modern restrooms.