Well, it looks like Lenny Boy Brewing Co. is going to make sure there’s at least one event to look forward to at the end of the summer: the opening day of their new South End taproom. Newly appointed events and taproom manager Zach Boylston told me the projected opening is late August or early September in the new space at 3000 S. Tryon St.

And Lenny Boy owner/head brewer Townes Mozer (pictured below with some swanky floor-cleaning machinery in the new space), said to look for a Saturday grand opening (with preceding opening nights for friends and family, clients, media) at noon (exact date TBA). Also included: bands, food trucks and, “Hell, I guess we’ll have yoga,” Mozer said.

Ultimately though, he said, the plan is “just having a good ol’ Saturday with a big ol’ party.”

In case you’ve been living under a rock, Lenny Boy Brewing Co. is a brewery in South End that started as a kombucha-brewing business in 2011 and expanded to include beer in 2014.

According to Boylston, their kombucha is in about 10 different states from the Southeast to Ohio thanks to partnerships with Earth Fare and Whole Foods.

As for what Mozer wants the new Lenny Boy location to be for this state, and this city: “A cultural center.” Think artists, music and exposure to kombucha, sour beers and traditional brews.

Mozer burst out laughing when he said that what honestly excites him most about the new space is the water line (the old line is 1/2 inch and the new line is 1 1/4 inches).

But really, he said, “The room that we have. We’ve been playing Tetris at the other location for two years now.”

The roomier space shall include:

– A Foeder, which is a 600-gallon wood barrel for larger sour beer production. First up: the Burn Down for What! ale.

– 31,000 sq. ft. of warehouse space (vs. the current 5,000 sq. ft. of warehouse space).

– A taproom with 2,300 sq ft. of space (vs. the current 600 sq ft.). This shall be complete with 24 taps vs. the current 14. Boylston said their flagships beers and kombuchas will be on tap, but they’ll be able to put more small batches on tap as well. For your taste-testing guidance: Boylston said the top kombucha right now is Lost Rose kombucha with rose petals and nettleleaf, and the top beer is their award-winning De La Wit Belgian style Witbier. The crew is also playing with extra ingredients and brewing a lot of pilot batches like coconut, honeydew and dry-hop.

– A Crowler machine that fills 32-oz. cans and is considered more portable than your traditional growler.

– So. Much. Natural light. Skylights accent the ceiling in the taproom and in the back standing space.

– A dash of homey decor. Mozer said he’ll miss the eclectic vibe of the taproom in the old space. “It’s small and quirky, which a lot of people like,” he said. But the new taproom will include two giant, metal wagon wheels that will be turned into chandeliers, plus two L-shaped couches and a viewing window into the beer room.

– A patio with 1,000 sq. ft. of space, vs. the absence of a patio at the current Lenny Boy location.

– A parking lot with 85 spaces

– A 10,000 sq. ft. beer room, vs. the current 2,000 sq. ft. The room will still focus on crafting certified organic beer, with a 10-barrel system. There is also a giant walk-in cooler in this room that has expanded to 1,600 sq. ft. from the original 300 sq. ft.

– Kombucha room. The old room is 2,000 sq. ft. and the brand-spanking new one is 6,000 sq. ft. The separation of this room from the beer room prevents cross-contamination, so the kombucha remains certified gluten free and certified organic, Boylston said. The system in this room will produce 15k gal/month.

– 3,000 sq. ft. of newfound office space

– One large active bay door

– 10,000 sq. ft. of additional space for private events, cultural events and future growth

– Another walk-in cooler for beverages moving into the taproom

– A baby-friendly, dog-friendly atmosphere, Boylston said. This makes sense, seeing as the Lenny Boy logos (old and new) depict Mozer and his late dog, Lennox, aka “Lenny Boy.”

And, ultimately, Mozer said, this space is “just a haven for everybody to hang out in.”

Cheers to that.

Photos: Katie Toussaint