Here is a look back at 2017 through some pictures. 2017 was a good year for Wichita Brewing Company and we hope you had a great year.
We started last year just like we are going to start 2018, with our New Year’s Day specials.
We started our pizza of the month program and that will also start Jan.1, 2018 with some new places.
Jeremy and Kyle went to the state capitol, where Jeremy spoke on behalf of Kansas breweries.
In March, we held our second annual relay marathon that benefits the Kansas Food Bank.
In April, we launched “I drank Wichita”, which we will do again in 2018 with some new places.
We launched some new brands in 2017 including F’N Ned, Longball Craft Lager, Scicilia, and Oztoberfest to name a few.
We celebrated our 6th anniversary by hosting parties at WBC West and WBC East.
We held our second annual golf tournament which benefited the Kansas Food Bank.
One of the biggest highlights of the year was winning a silver medal at the Great American Beer Festival.
We signed a lease on the building in front of WBC East to be a Venue. Opening spring of 2018.
We were in the news a couple of days for someone stealing our truck that we got back the next day.
Most recently, we released our newest beer, WuShock Wheat.
Hope you enjoyed our year in review and cheers to what 2018 will hold.
With the anniversary party fast approaching, it is time to get everyone up to speed on what to expect at our 6th anniversary party.
We are hosting a party of epic proportions at Wichita Brewing Company & Pizzeria West on Friday, August 4th. Then, doing it all over again on Saturday, August 5th at Wichita Brewing Company & Pizzeria East. If you have never been before, here is a quick run down of what happens; release new beers, canned beer specials, draft specials, live music, anniversary swag, new swag, and Hopperoni Express serving pizza to the patio party.
New Beer Releases:
This is always the fun part at Wichita Brewing Company. Brewer’s creativity coming together to showcase new beers that we have been saving for this special occasion. There will be new canned beers that come from Production, new brews from the East location, new brews from the West location, and some small one-off beers that stem from our year-round beers. Let’s start with the new canned beers coming from our production facility:
New Production releases:
Scicilia Sour Red is the highlight of all the beers we are releasing this weekend. This beer has been aging in red wine barrels and our oak foeder (a large wooden storage vessel) for over a year. The idea of this beer was formed about 4 years ago when we first got some wine barrels delivered to our west location. One of the wine barrels that we received was stamped on the end with the word “Scicilia.” Light bulbs went off in our head as that would make a really cool beer name. The idea was to fill the wine barrels with different beers and sour them in different ways and come up with our own unique blend that we can call our own. We have released a beer at WBC in the past named Scicilia, however, that is not what this new release is going to taste like. This version of Scicila came from a small test batch at our production facility where we experimented with souring our Mass Hysteria Rye. The results were amazing… From there we wanted to take this new found knowledge and turn it into the base of our sour barrel program. Now with a once used 60 barrel foeder (Catherine III was the inaugural beer in the foeder) and 30 freshly dumped wine barrels, we had some art to make. The foeder was filled with a kettle soured rye ale (not the Mass Hysteria recipe) and fermented with Brettanomyces, or commonly known simply as “Brett.” The burgundy color and the spice of the rye blend perfectly with the cherry tartness/sour characteristics that comes from the Brett. This makes up 70 percent of the beer. The 30 red wine barrels are now filled with two different types of sours. Half of the barrels were filled with that same rye ale, but fermented with a different strain called Roeselare Ale Blend. This strain requires its own blog for describing, but these barrels are just going to sit and age. The other 15 wine barrels were filled with a light straw-colored kettle soured brew that fermented in stainless using our house yeast. This strong wood and wine flavored light sour makes up 15 percent of Scicilia. The other 15 percent of the blend comes from one of our most popular beers not in a can, Belgian Dubbel! The Dubbel’s color made it an easy choice for consideration and the sweetness of the candi sugar in the Dubblel adds a unique layer to Scicilia. It took many different blending sessions with many different beers to come up with this combination. I know, hard work… We hope that you enjoy our first barrel-aged canned sour.
Oztoberfest, is our German-style Marzen or more popularly known as Oktoberfest. This will be our first time releasing this lager. Our traditional style Oktoberfest brings a big malt character with a touch of hops. A Kansas inspired label for an “Oz” inspired beer. This beer will be as fresh as it gets as it is being canned on August 3rd. We hope you enjoy our first Oktoberfest in a can.
Fresh Tappings from the brewpubs:
F’N Ned is making it’s way back on tap after brewing a small batch of it at the East brewery. F’N Ned has been one of our most asked for beers ever. A sour IPA that was released in cans a few months ago only to last a short time on the market.
Peachy Wheat is also making its way back on tap. An easy drinking wheat beer with fresh peaches added during fermentation. A popular summer seasonal that never lasts long enough for most fans of this beer. A seven barrel batch was made so it should hang around for a bit. Cox Farms, off south Seneca in Wichita, is where we go for our fruit. One of the more difficult fruits to use according to the brewers…
Farmhouse Ramble, coming from the West brewery, is a highly hopped Belgian Saison. This beer debuted last year and only lasted a short time. Light in color and moderately high hop aromas and flavors from Calypso and Amarillo make this an extremely satisfying and flavorful beer. Belgian yeast characteristics are complimented with hints of rye malt spiciness are what make up the backbone of this beer.
These next beers come from our production facility after we unretired our 1.5 bbl brite tanks to use for some special releases. Beers were transferred through our centrifuge (beer clarifier) into our 60 bbl brites. Then, 70 gallons were portioned off into the small brite tanks.
Pickle Ball is our Longball Craft Lager dosed with dill seed. This creates a dill pickle flavored light lager that may or may not help with muscle cramps. Who doesn’t like a good dill pickle?
CVVVP is our Valleyview Vanilla Porter with cherries. A perfect fruit match for this year-round staple. A combination of sweet dark and tart cherries were used.
V.6.Fruit is our beloved V.6 with grapefruit. We took lots of fresh red grapefruits and halved them before carving out all the lovely pulp and juices into the V.6 IPA. The resulting beer features perfect harmony between the juiciness of the grapefruit and the citrus-forward characteristics of Cascade and Amarillo hop additions.
Seal Team 6 that was brewed for some new acquired whiskey barrels, will also be on tap. We filled eight George Dickel rye whiskey barrels with just enough left over to fill the small brite tank. A slight tweak in this version as we cut some of the aroma hops knowing it is being brewed for aging purposes. No special ingredients were added in the brite.
One way of saying thanks to everyone that have ever supported Wichita Brewing Company is to offer all these beers and then to discount them. We obviously wouldn’t be able to do any of this if it wasn’t from the support of all of you. For that, we say Thank You! Now for the beer specials.
$3 cans include: V6 IPA, WBC Wheat, Valleyview Vanilla Porter, 5:02 Amber, Longball Craft Lager, Oztoberfest.
$4 cans include: Catherine III, 5:03 Imperial Red Ale, V12 Imperial IPA.
$1 off all draft
Tentative Draft Line up. Only say tentative because the Pineapple Gose and the Between the Rind Watermelon Wheat might run out before this weekend. You will notice some beers missing from the list, they will be offered in cans only.
Just Peachy Wheat, Thunder Blonde, English Mild, F’N Ned, One Hopper, Belgian Dubbel, V.6.Fruit, CVVVP, Pickle Ball, Berlemoner, Barrel Medley, Scicilia, Pineapple Gose, Loosey Goosey, Serenity Now, Between the Rind, Farmhouse Ramble, Seal Team 6, Rootbeer, Cream Soda.
With the release of Scicilia we are offering it on tap for on premise drinking. And we are selling 4 packs to go for enjoying off premise at your leisure. You will be able to get it at our party before it hits the market! To sweeten the pot of purchasing a 4 pack to go, we are offering a FREE WBC branded 13 oz Belgian beer glass from 11 AM to 3 PM both Friday and Saturday. Be there early to get your free glass!
We have some new WBC swag available for purchase including our anniversary shirt. Also, a new tank top with men’s and women’s sizing. Pick up some new WBC sunglasses or WBC koozie for the patio party. Out East only on Saturday we discounting some of our merchandise that has been discontinued. This mini “sidewalk” sale will last from 11 – 3 PM with limited sizes and quantities available.
Looking to try a new pizza this weekend? We just started serving the new Dempsey’s Burger Pub pizza of the month. The ingredients are red sauce base drizzled with Dempsey’s house made ketchup, American and shredded white cheddar cheese, Dempsey’s house-made pickles, caramelized onions, and beef then topped with baby arugula and Dempsey’s house-made 1000 island dressing. It’s called The Up-N-Down-Za!
(Pictured with bacon)
On Friday, at WBC West, we will section off the north parking lot to expand our patio for the night. Reach for the Sky, a bluegrass band, will be highlighting the music. A fun band that has played for us in previous years. You can find more information about them at reachfortheskyband.com Hopperoni Express will be slinging pizza for the patio. All our cans will be available outside too. Want something not offered on the patio but is inside? Just tell a server and we will go inside and get it for you.
On Saturday, at WBC East, we will section off the west parking lot to expand the patio for the night. Jenny Wood and the Watcher’s will be highlighting the music. Jenny Wood sang at this last year’s Riverfest and we are excited to have them playing at our party. You can find more information about Jenny Wood at Jennywoodmusic.com Hopperoni Express will be slinging pizza for the patio. All our cans will be available outside too. Want something not offered on the patio but is inside? Just tell a server and we will go inside and get it for you.
We hope to see everyone there this weekend. Cheers!
Wichita Brewing Company
Written by Kyle Banick and edited by Jeremy Horn and Ned Vahsholtz.
It’s time to predict the future of WBC and craft beer! Well, we wish it was just that easy to do. Some guy named Teddy Roosevelt said “I believe that the more you know about the past, the better you are prepared for the future”. That being said, we are going to look back at what happened in 2016 first.
Shortly after the start of 2016, in early March, we wrapped up construction on our 18,000 square foot warehouse and fired up our newly acquired brew house. The brewing equipment came from a well known brewery just a short couple hours north of us, Tallgrass Brewing Company. We purchased everything they used to make beer except their canning line. Our brewing friends from El Dorado, Walnut River Brewing Co., purchased that piece of equipment. Tallgrass moved to a bigger building with bigger equipment. Excited, anxious, and nervous we began our journey of producing beer for the purpose of being canned and distributed. We started with three house beers, one seasonal, and one high gravity; WBC Wheat, Valleyview Vanilla Porter, V6 IPA, What Winter? Ale, and Seal Team 6 Black IPA. These five beers are distributed throughout the State of Kansas by our various wholesalers in the Kansas Craft Alliance.
Armed with a little more knowledge and experience, we started to expand our distribution footprint. We head north and west to the Hutchinson and Salina markets. By now we have canned our next round of a seasonal and high gravity, BerLemonEr and Mass Hysteria Rye. Shortly after getting those markets opened, we opened the rest of Kansas. We travel throughout Kansas doing many liquor store samplings, beer events, and tap takeovers with the mission of talking to people about our beer and our story. As our beer travels farther away from Wichita, we find that we need to take advantage of those moments of telling our story when they present themselves.
We end the summer and begin the fall with canning two brewpub favorites, Yumkin Pumpkin and V12 Imperial IPA. Then we add a couple new beers to our lineup, 5:02 Amber and Catherine III. 5:02 Amber is a year round offering and Catherine III is a big barrel-aged Russian Imperial Stout that is a one off brand. After all that took place in a short but long 2016, what will 2017 have in store for us?
Now that we know a little about our past, we can start looking to the future. We start 2017 with 7 different offerings available in cans, WBC Wheat, Valleyview Vanilla Porter, V6 IPA, 5:02 Amber, What Winter? Ale, Seal Team 6 Black IPA, and Catherine III RIS. Not a bad lineup, huh? Get ready for two more brands to hit the market early this year, our first lager and first barrel-aged sour. The lager is going to be a Bohemian Pilsner that doesn’t quite have a name yet. We have some ideas on the name though. This will be will be featured and Lawrence Dumont Stadium, as we are a 2017 Wingnuts sponsor. Go Nuts! We are looking to release this beer in early April. Our next new brand release will be a barrel-aged sour, Scicilia. We have three different sours aging at this moment. One kind of sour is aging in a 60 barrel foeder and then two different kinds in wine barrels. We have been sampling different types of blends for the last two months to figure out the first release. This beer is set to be released in early 2017.
As we distribute deeper into Kansas, we now begin to look outside our borders to sell our beer. We have been researching bordering states and what it takes to distribute beyond Kansas. We have to ask ourselves a lot of tough questions when it comes to selling beer far away from home. What will differentiate us and our beer from the over five thousand other breweries? What can we do better to make people want our beer over their local beer? Do we have what it takes to succeed in an ever growing and changing industry? Honestly, only time will tell what the future holds for WBC in 2017. The most we can do is be prepared for anything and everything as it comes our way. In the meantime, we continue to strive to get better at our craft every day. Cheers!
Wichita Brewing Company
Happy New Year’s Eve Eve! Welcome to our freshly updated website. Feel free to click around and tell us your thoughts of the new layout. We would like to thank Nathan and his team at Baseline Creative for being great to work with and putting this together for us. We plan on running a lot of information through our website, including all our events, beers we package, and everything WBC. Our hope is that you know everything that we know, well maybe not everything…
WBC hopes that everyone had a Merry Christmas and is planning a safe and happy New Year. Like last year we will have just what the doctor ordered available on New Year’s Day, BREAKFAST PIZZA AND MEGA BLOODY MARY’S! A nice addition to this year’s lineup will include WBC mimosas.
The breakfast pizzas are the Flat Plains Pizza, the Dirty South Pizza, and the Springfield Pizza.
The first pizza is the Flat Plains Pizza, which is a Kansas omelette pizza. Capicola, breakfast sausage, scrambled eggs, cheddar sauce, steak, onions, red pepper, and mozzarella all on a thin crust with a base of our WBC red sauce. Makes my mouth water just thinking about it.
The second pizza is the Dirty South Pizza which is a breakfast bowl pizza. Get ready for this one. It is sausage gravy, scrambled eggs, breakfast sausage, hash browns, mozzarella, cheddar sauce, and sweet pepper bacon all served on our thin crust. A personal favorite of the WBC brewers. It will be your new favorite as well.
The third pizza is the Springfield which is a traditional breakfast pizza. Cheddar sauce, scrambled eggs, breakfast sausage, mozzarella, and sweet pepper bacon are perfectly positioned on our thin crust. Never thought I would say this, but I can’t wait for New Year’s Day.
Now for a little hair of the dog. We will have two awesome specials to help get you on track for 2017. The first one is the mega bloody mary. This is a bloody mary and a snack in one. It is our traditional WBC bloody mary served in a pint glass but then garnished with everything. The garnish includes this wonderful assortment; a hot link, pickle, jumbo shrimp, summer sausage, celery, cheese cubes, and olives. To make the bloody mary even better (how do you do that?) you sell them for $4.00 for the bloody mary and $4.00 for the garnish! That’s a $8 dollar meal and a drink in one.
The newest addition to the New Year’s Day line up is the WBC Mimosa. A classic drink that includes equal parts champagne and orange juice. Enjoy this kick starter for only $5.
Last but certainly not least is our draft lineup. Sunday is always $3 pints at WBC. We have 19 tap handles at both locations. Two of those taps are our own root beer and cream soda. That leaves 17 taps for the good stuff, WBC hand crafted beer. Here is our current lineup:
English Mild, Thunder Blonde, WBC Wheat, 5:02 Amber, One Hopper Pale Ale, Belgian Dubbel, V6 IPA, Valleyview Vanilla Porter, Bitter Ol’ Banick, Game Day Wheat, What Winter Ale, Seal Team 6 Black IPA, Kilt Shredder Scotch Ale, Mass Hysteria Rye, Barrel Aged Mass Hysteria Rye, Barrel Medley, and Belgian Sour.
We hope you enjoy our new website and have a great end of 2016 and even better 2017.
Cheers from everyone at Wichita Brewing Company!
As brewers, most of our brewing starts off early in the morning. Which means we like to drink coffee to get our day started. So naturally we enjoy a hand crafted coffee beer. Last year we brewed four different kinds of coffee stouts using coffee beans from The Spice Merchant. The first coffee bean we used was chocolate mintcicle, which added a nice minty note to the coffee flavor. Then we used a coffee cake bean that added some sweet cinnamon notes to the beer. Our third coffee bean is a fun one to say, organic bali kintamani. This organic coffee bean added a rich coffee flavor to the stout poured on nitro. Our fourth bean that we used was papua new guinea peaberry. The owner of The Spice Merchant helped us pick this rare bean.
We are getting set to brew some more rich imperial coffee stouts, but we want your help. We want help picking out the coffee beans, being on our tasting panel to pick the best bean, and adding the coffee beans in the boil kettle! We need two people to come with us to The Spice Merchant and help us pick out five different coffee beans for testing. Then we need five people to sit on our tasting panel and find the perfect bean. We will steep the coffee into one of our beers and see which coffee flavor and aroma will be best. Then we want one person to help us add the coffee to the boil kettle the day we brew it.
If you would like to help us with our next coffee stout, just comment on the WBC facebook page that this link is shared on. Just comment on which part you would like to help at. We will also pick someone for our #wbcEPICxmas giveaway. Up for grabs is a women’s light blue zip up hoodie. We don’t have any hard dates on when this will take place, so please be flexible with us as we try and pin point some dates. More than likely we will pick coffee beans over the lunch hour. Then do the tasting panel after work around 6 or so. Then the day the beer is brewed, the coffee addition will be around late morning.
Written by Kyle Banick and proofed by Jeremy Horn.
As a few of you may know, we are putting on a marathon/relay marathon in March. If someone would just wrap up the details on the on the registration website, we could start registration. #ThatGuyIsMe But anyways, this post is a little about our marathon and why we wanted to put on a race.
Since 1995, Boulevard and FreeState Brewing have been putting on a race to each others brewery. A fun run stretching over 40 miles and can have teams up to 10 run the course. WBC entered it’s first team of 10 in 2014. The idea is that everyone rides in a van together during the race and just drops off the runner for each leg. Then they will drive up to the next interchange and pick up that runner and drop off the next runner. This will happen until everyone has run their leg and you make it to the finish line and celebrate. Sounds simple and fun, right? Well, we tried making that simple process into a logistical nightmare. We somehow didn’t realize that if we all just get in a big vehicle and all ride together throughout the course it would be simple and fun. Each team can only have one car to drop off runners because of parking problems at the interchanges. So we put together this detailed plan on using two vehicles driving runners back and forth from our hotel in Lawrence. It was pure craziness and a massive headache coordinating the cars and runners. At the end of the day everyone ran their leg and we didn’t leave anyone behind. We celebrated our accomplishment of running the course but figured out that we weren’t very smart in our driving approach.
This year we had twenty people want to run on the WBC team for the brew to brew race. So we signed up two teams of ten to run. Being a little smarter than last year, we all met at FreeState in Lawrence and rented vans. FreeState was nice enough to let us park our cars at their production facility over night. We all piled in the two vans and drove to Kansas City for the night. We drove to Boulevard early in the morning and naturally had a beer to start the run. The first two legs of the run were a little challenging as it was during a cold thunderstorm. But rain or shine the race will go on. Luckily it cleared up after that and WBC team #1 dominated WBC team #2. We all met back at FreeState to enjoy some food and a couple well deserved beers.
We really enjoy doing adventurous things like this and want to bring that adventure to Wichita. So on March 13th, WBC, with help from GoRace Management and Timing, are putting on a certified marathon/relay marathon. The course will begin around WBC west and will stretch through Wichita and end at WBC east. If you’re a serious runner this will be a qualifying marathon. For the relay part, it will consist of teams of six. Each leg of the race will be slightly different lengths but you will want your strong runners at the beginning and the end. It will be $90 for a single runner and $40 per person on the teams of six. Each runner will get a participation medal and race shirt. Then after the race we will have a party at WBC east where each runner will get pizza and a couple of WBC beers. We will hand out awards for top 3 men and women, top team of men, top team of women, top 3 of coed teams, and best costume/team costumes. WBC is entering 3 teams to compete against each other, West, East, and Production. Production is the early favorite to take the crown.
Brew to Brew raises money for Cystic Fibrosis Foundation (CFF). We are donating money to Kansas Food Bank. http://www.kansasfoodbank.org/ is their website where they have plenty of programs that they run to help people in need.
A registration link right here would be amazing, but it will be done soon. Look for registration early next week. We will spell out some more details on that site as well. We are also going to be looking for some sponsorship and volunteers to help out with the race. If you’re interested in either of those please contact us at [email protected] or [email protected]
Then up for grabs on our #wbcEPICxmas giveaway is a grey WBC hoodie! To be entered to win just tag a friend or friends on the Facebook page that this blog post is shared on that you would like to run with at the marathon.
Written by Kyle Banick and proofed by Jeremy Horn.
This blog post is going to center around what’s going on at our warehouse these days.
To get everyone up to speed, here is how we got to where we are today. We purchased a warehouse just south of downtown at 727 E. Osie. It’s an 18,000 sf brick building that was previously used to warehouse chemicals. This old brick building will now be the home to our 15 barrel brew house and 60 barrel fermenters. We purchased our brewing equipment from Tallgrass Brewing out of Manhattan, Kansas. We were pretty lucky to stumble across them wanting to sell their equipment. No Tallgrass didn’t go out of business, they upgraded to a new building and bigger brewing equipment.
The building we are in will fit our needs perfectly once we are done with construction. But, we have to get through construction first to get to the brewing. Since it was just a warehouse, it didn’t have much infastructure to house a brewery. So far we have busted out concrete to put in floor drains throughout the warehouse. Then the new concrete was sloped and an epoxy was applied. The water service has been upgraded and new water lines have been ran to various parts of the building. One big water upgrade was installing a RO system for our brewing water. This will allow us to control what kind of water we are using to brew. The gas serice has been upgraded to make room for our boiler. The boiler will push steam to the boil kettle to heat it. The electrical has been the biggest upgrade so far. The building only had a few outlets and lights, but we will need a dash more power. To get more power, we had to get a large transformer set next to our building. Now we will have electricity running everywhere to power all the equipment. A large cooler was built to store all our cans and kegs. We are in the process of installing all the glycol lines to the fermenters, brite tanks, and cold liquor tank. Ask Greg about them sometime, he would love to tell you all about them. The canning line just came in last week. We purchased a four head filler from Wild Goose out of Boulder, Colorado. A beautiful machine but they somehow missplled Wichita and put Witchita Brewing Company on the machine. As long as it fills cans with beer like a champ, that’s all that matters. We have also built a lab where we will be able to monitor yeast and check vital information. We have teamed up with the Wichita State University Biology department and will be getting an intern next semester to help with some of the lab duties.
The construction phase is close to winding down and we’re hopeful to be brewing before the end of the year. If that is the case we will be launching our beer into the Wichita market at the end of January! We are going to roll out with five brands to start with (WBC Wheat, V6, Valleyview Vanilla Porter, What Winter, Seal Team 6). And no that’s not a typo, WBC wheat is what we will have to call the half-wit wheat. Another brewery already has that name. We will have 12 and 16 ounce cans that will be sold at liquor stores. This is exciting and nervous times for us right now. We also haven’t forgot about the brewer for the day winners from last Christmas. We will be in touch with everyone once we get brewing down there.
Thanks for reading! Now the important stuff. Up for grabs today is 2 WBC coffee mugs. To be entered to win you must be tagged by someone from the Facebook post that this link is shared on. Winner will be picked at random and since it was posted late we will give you until 9 AM Monday morning. Hope they tag you back. Cheers!
Written by Kyle Banick and proofed by Jeremy Horn.
Welcome to our new website and blogging area. What to talk about and where to begin this blogging adventure? First of all thank you to all our loyal fans who have enjoyed our west side location for over 3 years now. Well here goes nothing.
We are in the process of a lot of expansion. We have a new brewpub under construction at Central and Woodlawn. We are still in the early stages of construction out there. Although a lot has been accomplished so far. The building itself is going to be quite a bit larger than our west side location. It should be able to fit around 130 people inside and around 40 outside on the patio. As compared to the west side, which is 92 inside and 20 outside. Since the seating capacity is going to be larger, naturally, our pizza oven and brewing system is going to be larger. If you’ve ever had a problem with parking out west, you will NOT have a parking problem out east. We will have more parking than what to do with, Halleluiah!
Our next big project that we are taking on is a production brewing facility. We have purchased a large warehouse just south of downtown Wichita. We are buying Tallgrass Brewing Co’s brewing system, fermenters, bright tanks, centrifuge and miscellaneous equipment. Basically everything they have except their canning line (you can blame Walnut River Brewing). Once the we have everything in place and up and running, we are going to have the capacity to can our beer. We are looking at canning four of our beers to start off with. Still debating which four beers to roll out with.
Let us know what you are going to be more excited about to be entered into our #wbcEPICxmas giveaway. Going to the eastside brewpub or picking up our beer at the liquor store? Up for grabs in the giveaway is a couple of our WBC tins. Just Add a comment below. Cheers.
Kyle Banick Head Brewer
Wichita Brewing Company