Quench your thirst, hot or cold! Just get 10 stamps at any of the locations listed (one per business to receive your free Wicked Brew Tour T-shirt at Visit Wichita, 515 S. Main St., Ste. 115.
2,000 T-shirts, first come, first-served.

Swing Into the Season at Golf Wichita's 2025 Golfer Appreciation Day!

📍 Auburn Hills Golf Course 📅 May 17 | ⏰ 1–5 PM

We're rolling out the green carpet for YOU—our amazing golfing community! Join us at the stunning Auburn Hills Golf Course for an afternoon of fun, celebration, and everything golf at the 2025 Golfer Appreciation Day.

🌟What’s Happening:

~Live Music from the incredible Blue Eyed Soul

~Free Golf Clinics to sharpen your skills

~Putting & Driving Contests – show us your best shot

~Vendor Village with golf gear, local businesses & more

~Raffle Prizes you won’t want to miss

~Special Guests & Equipment Demos

Whether you're a seasoned pro or new to the game, this event is fore you! Bring your golf buddies and kick off the 2025 season in style. This is a free community event.

🕒 Event Timeline

1:00 – Opening Speech & Kickoff

1:30 – Raffle Drawing

2:00 – Golf Pro Q&A

2:30 – Raffle

3:00 – Long Drive Contest & Raffle

4:00 – Short Game Clinic & Raffle

4:30 – Big Raffle

4:45 – Closing Remarks

Let’s celebrate you—the heart of Golf Wichita! 

May 12-18, 2025

Attention indie beer lovers! It’s time to get ready for the official start of beer season, when temps rise, backyard grills heat up, taproom patios reopen, and lawn games get serious. Time to stretch your palate. Lift some pints. Get into shape for a fun, flavorful summer. Beer we go!

Courtesy of www.brewersassociation.org

Temperatures are warming up, taproom patios are reopening, and consumers are gearing up for a fun, flavorful summer. Beer season is here, ushered in by American Craft Beer Week (ACBW), the annual celebration of craft beer hosted by the Brewers Association (BA).

From May 12-18, 2025, American Craft Beer Week serves as a reminder that breweries are vibrant community hubs. In 2024, 9,976 operating U.S. craft breweries employed 197,000 people. Most Americans live within 10 miles of a craft brewery.

This celebration goes beyond beer, reflecting consumer interest in new flavor profiles and beverage options. Many breweries have adapted their products accordingly, offering a variety of unique beer styles and beyond beer beverages including cider, seltzer, and non-alcohol options to appeal to a wider customer base. That expansion is paying off: 52% of breweries producing non-beer beverages experienced volume growth in 2024, a 10% increase compared to the overall category.

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.

Party Time:

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.

One-Off tappings:

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.

Beer Specials:

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.

Other Specials:

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)

Patio Party:

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!

Respectfully,

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.

2016

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?

2017

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!

Respectfully,

Kyle Banick

Wichita Brewing Company