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Local microbrewery expands beer variety, seating capacity
By Trine Nygaard
Kansan staff writer
Jay Thornton / KANSAN
David Whitaker, Lawrence resident, removes spent grain from the mash run at Free State Brewing Company Inc., 636 Massachusetts St. The grain will be given to local farmers to feed livestock.
One of Lawrence's popular watering holes will soon be able to soothe more dry throats.
The only brewery in town, Free State Brewing Company Inc., 636 Massachusetts St., plans to expand its brewing capacity this fall.
lagers, Scotch ales and barley wines."
New lager tanks will be installed to increase the production from 2,200 to 3,300 barrels a year. The production increase, which is the third and largest since the brewery opened in 1989, will put the microbrewery among the top 10 percent in the United States.
"We're excited with the possibilities this expansion provides us," said Steve Bradt, head brewer. "Although we've brewed nearly 30 different varieties of beer in the past six years, we've rarely been able to offer more than five to six flavors on tap at any one time."
things to evolve out of the increased capacity."
Chuck Magerl, Free State's owner, said that not only would the expansion allow an increase in the selections on the menu, but also would provide a greater selection of keg beers for parties andceptions.
"The additional vessels will enhance the selection and allow us to branch out with some of the beers we've been developing, like
"We typically turn down requests for kegs," Magerl said. "With the expansion we will always be able to meet the customers' needs.
He said that customers were pleased with the expansion plans
Steve Bradt head brewer, Free State Brewing
"Also, although bottling is not necessarily the primary reason for expansion, it might be one of the
because they liked the idea of a greater selection of flavors. "Every day people ask for their particular favorite. Because we have reached the capacity of our facility, we couldn't produce favorites, such as crimsonberry, as frequently as we would like to," Magerli said.
The brewery will continue its tradition of having guest brewers, because it has been well received by customers. The brewery tries to be very selective about the guest brewers it chooses and the products it offers, he said.
Besides the increase in brewing capacity, Free State also is planning to expand the kitchen and turn the beer garden into an all-season dining room. The expansion of the kitchen will result in more daily specials, but mainly it will grant the employees a little more room to do their work, Magerl said.
"When people work in the proper surroundings they take more pride in their job. We have excellent chefs, and we want to keep them challenged and happy," he said.
Robert Parks, server, said that he was excited about the expansion, although he was disappointed that there would be no outside dining.
"But the garden is only good for three months out of the year, so closing it off will be an advantage," Parks said. "We have more and more people coming here so we need the seating capacity to compete with other restaurants downtown."
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