Tallgrass Brewing Company

The Brewery

First, a little background on what a microbrewery is…a microbrewery is a craft beer brewery producing less than approximately 15,000 barrels of beer per year. A regional craft brewery is a brewery that produces more than 15,000 barrels of craft beer per year, like our friends on a boulevard over in Kansas City, Mo. Macro-breweries are the biggest boys on the beer block. They are the Budweisers, Coors and Millers of the world, who all do an amazing job with consistency in their brews, but whose beers don’t necessarily have the character of a craft brew. A brewpub is different from a microbrewery in that a brewpub is a combination of a restaurant and a brewery.

Tallgrass Brewing Company is a microbrewery. Our brewhouse is a copper-clad system that can brew up to 15 barrels per batch (a barrel of beer is equal to 31 gallons). Our brewing water comes from wells drilled deep under the Flint Hills. The water is great-tasting and has the perfect combination of natural minerals for brewing our flagship beer, Tallgrass Ale. When this water is combined with the sugar we coax from our unique blend of high-quality German, English, and American-style malts and boiled with generous helping of American and English hops, you get a sweet liquor that yeast love to turn into carbon dioxide and alcohol. The yeast we use is a strain of English brewer’s yeast that gives Tallgrass Ale its distinctive smoothness and clean finish.

After the beer is brewed and fermented it is transferred (“racked,” in brewery lingo) to kegs or bottles and shipped around the state to a store or restaurant near you.