This coming Wednesday, September 12th we will be releasing our first Imperial Stout, named Raven. This batch will be available exclusively in kegs for free samples and growler fills at our Hutchinson location. Continue Reading
Author / Jonathan Williamson
Since day one of our brewery planning, Pippin and I have planned on building two breweries; one in Hutchinson where he lives, and one in the Kansas City area, where I live. I’m happy to say that it’s finally happening! As of July 1st, 2018 we have taken possession of a location at 5612 Johnson […]
A new variation of our Berliner-style Weisse, Chickadee is being released in 4-packs of 16oz cans on Friday, June 29th! Several months ago we brewed Chickadee and then fermented it directly in aa oak wine barrel. We then let it mature slowly in oak, developing a soft and bright acidity that’s more complex than a […]
As a small brewery, we have the opportunity (and pleasure) to experiment a lot. Over the next year, we aim to release a wide gamut of different beers, in particular variations of our core lineup. The first of these variations releases today and on through the weekend! We took Chickadee, our beloved Berliner-style Weisse sour wheat […]
Starting on Friday, May 25th we will have cans of Junco and a Tequila Barrel Gose for to-go at the brewery! Junco is our New England IPA, which is bright and tropical IPA with a soft and smooth mouthfeel. Per the style, it emphasizes the tropical fruit character of the hops rather than bitterness. Previously […]
The last few weeks have been a busy time for our little brewery! After getting licensed in late February we have steadily been filling oak barrels with mixed-fermentation sour beers, brewing year-round beers, stocking up equipment, and fulfilling first keg orders.
We have also been testing out a small canning system that enables us to package 16oz cans of our year-round beers. It’s small and only does one can at a time but it helps us get beer into your hands sooner and in better packaging than growlers or bottles. Continue Reading
From the beginning Pippin and I’s plans have been for Sandhills to be heavily focused on oak aging and mixed-fermentation. With the brewing industry growing quickly we’re more interested than ever in focusing on our niche.
For us this means filling oak barrels, and a lot of them. Due to the nature of mixed-culture fermentation many of the beers that we like to make take upwards of 6-12 months. There is not set time table, the beer is ready when it says it’s ready.