Story of Keppana Kellari
Keppana Kellari – Where it all began?
In 1988, Heimo had the opportunity to buy Armas’s plot and its buildings from Raimo Puolimatka. He was, after all, planning to expand his cottage rental business.
However, the recession of the 1980s and 1990s changed plans, and the cabins were no longer as appealing in their existing state. Consequently, a survey was conducted among the tenants to find out what additional amenities they would like to see in the area. The most popular request was for a kiosk or similar facility where one could buy ice cream, soft drinks, and other light snacks. Action was taken quickly: since the ground floor of the main building was generating the least rental income, it was converted into a café. Thus, Keppana Kellari opened its doors on December 6, 1992.
Times were different in the 1990s; obtaining liquor licenses was difficult, and even securing a license for medium-strength beer was a struggle. The establishment’s current name dates back to that era, as it was already known by the working title Keppana Kellari at the time.
Over the years, Keppana grew into its own.
They listened to their customers’ wishes; over time, food dishes were added to the menu and the selection expanded, and almost imperceptibly, the hobby gradually turned into a livelihood. Heimo was a visionary bursting with ideas, and something new was undertaken every year—expanding, redecorating, creating new dishes, and importing specialty items for sale.
The original idea was to see how many different beers could be stocked on the shelves, and this approach was continued as the licensing scope expanded. As the coolers and wall space filled up, the situation reached a point where, during peak season, there were around 300 different beers, some 600 varieties of whisky, and a range of liqueurs, spirits, and other products.
The total assortment thus consisted of around 2,500 to 3,000 different items—taking inventory was no longer child’s play! The menu also expanded from just a few dishes to the more than 30 items featured today. Most of these have remained permanent fixtures on the menu, although some have naturally been updated or removed along the way.
The founding duo of Keppana
Heimo and Lahja were the undisputed powerhouse duo behind Keppana Kellari; in the early days, the two of them worked shifts of around 12 hours. In 1997, their daughter Anne joined the Keppana staff on a permanent basis, and it gradually became clear that more personnel were needed. Today, Keppana Kellari employs an average of 10 people during the season.
The future of beer in the next generation
Over time, Heimo also stepped back from the meat wholesale business to focus more on construction, interior design, and innovation—true to his visionary nature. Arja joined Keppana in 2016. Currently, the family business looks forward with excitement to the future and the potential next chapter in the company’s story.
The connection between the history of Keppana and Armas Puolimatka
The history of the site is deeply rooted in Armas Puolimatka, a driving force behind Forssa’s development. The page https://inssinosingot.fi/2021/05/armas-puolimatka/
