• Located in the historic Corktown District of Detroit, Michigan, Brew Detroit operates in a 68,000 square foot facility. Brew Detroit was incorporated in September 2012 and installed its BrewHouse and its canning and bottling lines in 2013, with the initial brewing and packaging beginning in early 2014. Brew Detroit’s 100 barrel brews are fermented in seven 400 barrel fermentation tanks and two 200 barrel fermentation tanks. The 200 barrel tanks are primarily used for our customers’ seasonal brands throughout the year. Brew Detroit will be adding an additional four 400 barrel fermentation tanks with a projected completed installation date in January 2017. After the centrifuge, the beer is moved to our 400 and 200 barrel brite tanks. Customers have the option of pasteurization and packaging into cans, bottles and kegs. Our facility consists of a keg cooler for kegs and a temperature controlled section for finished cases of bottles and cans.

  • Brew Detroit's commitment to quality includes an internal lab, with a certified lab technician, a certified HACCP food safety plan and in-process inspection equipment for packaging lines.

  • With the opening of our Tasting Room in November 2015, patrons can enjoy the brews of customers’ beers and the creation of our craft beers brewed on the Nano system from recipes created by our Brewmaster.

  • Brew Detroit started with one customer in January 2014 to eight customers by mid-2016, and still growing with new customers and additional available capacity to grow our BrewHouse.


  • info@brewdetroit.com


  • 313-974-7366


  • Corktown
  • 1401 Abbott St.
  • Detroit, MI 48216


  • Monday-Friday 8am-5pm
  • Saturday and Sunday Closed


  • Monday-Friday 8am-5pm
  • Saturday and Sunday Closed


  • Tuesday 4pm-11pm
  • Wednesday 4pm-11pm
  • Thursday 4pm-11pm
  • Friday 4pm-12am
  • Saturday 12pm-12am
  • Sunday 12pm-6pm

Jerry Kocak, CEO

Jerry is responsible for overseeing the growth and development of Brew Detroit. He has over 30 years of financial and operational experience in companies from start-up to $1 billion in revenues. He has helped companies with cost control and revenue generation, acquisitions, public offerings, cash management, reengineering operations, financial and SEC reporting, strategic planning, forecasting, financial analysis, and cash flow. Jerry has over 15 years of experience working directly with entrepreneurs on issues ranging from strategic planning to day-to-day operations.

Jerry has assisted past companies through his focus on increased revenues and a reduction in operating expenses by organizing, developing and implementing the financial and operational processes required for growth, increased profitability, and meeting rapidly changing market and operational demands. He provides and implements plans at a tactical level thereby ensuring success by establishing performance standards and metrics to hold associates accountable for results at all levels. Jerry’s past experience includes: CFO of a $100 million retailer, VP- Finance and Operations of a $75 million wholesaler, VP- Corporate Controller of a $500 million telecommunications company, VP of Finance and Operations of a $100 million hospitality company, and Audit Manager of Coopers and Lybrand (currently Price Waterhouse Coopers).

Jerry received his BS-Business Administration degree from Duquesne University and his MBA degree from Florida Atlantic University. He holds a CPA license and belongs to the AICPA.

Ken Belau, Brewmaster

Ken is responsible for brewing production and quality including ingredients, developing recipes and overseeing the fermentation process. Ken began brewing beer thirty years ago at home and decided to pursue brewing as a career when he went to Germany in 1990 to complete a German trade apprenticeship as Brewer and Maltster at the famous Bavarian traditional brewery, Brauerei Aying. Ken continued his training by attending the world renowned brewing school of Weihenstephan at the University of Munich, graduating with a Diplom-Braumeister degree in 1995.

Upon returning home, Ken worked across a wide spectrum of the rapidly growing brewing industry including brew pubs, microbreweries and large brewers. He has five years with running the pilot brewing facility for Labatt-InBev in Canada until 2006 including five years as head brewer at Bell's Brewery until 2011.

Eric Lovell, Director of Manufacturing and Engineering

Eric is responsible for developing plans to support the company’s long term strategic initiatives and performance targets. He evaluates current capabilities and identifies future constraints in the areas of resources, capacities and capabilities.

Eric came to Brew Detroit with 15 years’ experience in manufacturing a wide range of product categories from pharmaceutical to beverage. He has worked directly with fortune 500 and 100 companies to find solutions for operational challenges driven by the markets innovation, growth stages and key performance indicators that drive manufacturing profitability and efficiencies using lean manufacturing based principals and experience.

Eric has directed teams responsible for the management of engineering projects as well as the design and construction of manufacturing, production and support equipment, specifically in the beverage industry among others, for both the manufacturing and R&D sites across the country. Prior to that, Eric held a number of positions in research and development and manufacturing.