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Author / Jonathan Williamson

We’re opening a nano-brewery and taproom in Mission Kansas

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 […]

Peach Chickadee: Wine Barrel-aged Berliner Weisse with Peaches

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 […]

Junco and Tequila barrel Gose Cans Reservations Available

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 […]

Our first Can Release is April 28th! Reserve your cans now

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

Barrels are stacking up, giving oak the focus!

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.
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