| BEER CLUB INTERNATIONAL |
| 23rd STREET BREWERY - Lawrence |
The 23rd Street Brewery's commitment to quality starts
with the grains used to produce their beers. Here you
can see the top quality imported grains from around the
world. With a millennium of development time, European
specialists have long led the world in malting and the
development of specialty grains and hops.
Head Brewer Micah Weichert truely enjoys brewing. He
continually produces converts from national brands to
locally brewed beer by challenging his customers to
taste comparisons. His willingness to experiment with
styles of beer brings new and different tastes to his
customers along with an atmosphere of excitement -
customers never know what he will develop next, but just
don't want to miss the party when it is released. The use
of "firkin" kegs allows Micah to produce specialty beers
in very small quantities that are conditioned in the keg.
The small quantity means you have to be there when it is
opened or miss it entirely.
with the grains used to produce their beers. Here you
can see the top quality imported grains from around the
world. With a millennium of development time, European
specialists have long led the world in malting and the
development of specialty grains and hops.
Head Brewer Micah Weichert truely enjoys brewing. He
continually produces converts from national brands to
locally brewed beer by challenging his customers to
taste comparisons. His willingness to experiment with
styles of beer brings new and different tastes to his
customers along with an atmosphere of excitement -
customers never know what he will develop next, but just
don't want to miss the party when it is released. The use
of "firkin" kegs allows Micah to produce specialty beers
in very small quantities that are conditioned in the keg.
The small quantity means you have to be there when it is
opened or miss it entirely.
Grains are
crushed by the
yellow mill you
see here and
transmitted via
the auger you see
at the bottom up
the white plastic
tube to the mash
tun.
crushed by the
yellow mill you
see here and
transmitted via
the auger you see
at the bottom up
the white plastic
tube to the mash
tun.
| At right, Micah points out the capabilities of the mash tun. |
Inside the mash tun, is a
screen that traps the
husks from the grains
so that they remain in
the tun while the grains
are rinsed to remove
the wort. As fine as
these slots are, it is the
grain husks themselves
that create the filter
which traps the fine
particles inside the tun.
It is important to
minimize the amount of
particles that get
transferred to the boil
tank. These solid
particles can affect the
flavor of the final beer,
so keeping these out
helps you produce a
beer with a consistent
flavor from batch to
batch.
screen that traps the
husks from the grains
so that they remain in
the tun while the grains
are rinsed to remove
the wort. As fine as
these slots are, it is the
grain husks themselves
that create the filter
which traps the fine
particles inside the tun.
It is important to
minimize the amount of
particles that get
transferred to the boil
tank. These solid
particles can affect the
flavor of the final beer,
so keeping these out
helps you produce a
beer with a consistent
flavor from batch to
batch.
| Modern brewing on this scale requires a significant investment in equipment and supplies. However, by providing separate containers for fermenting, conditioning, and serving preserves the purest flavor of the beer. |
| The last person you want to "test" your beer's quality is your customer. Before serving the beer from these serving tanks in the "ice house," somebody has to make sure the beer has reached brewing standards. Its one of those tough jobs that everyone wishes they had. |
Here is what
we like to see -
Beer, lots of it,
all ready to
drink. Beer is
available from
the 23rd
Street Brewery
in various
sizes,
including
growlers and
kegs.
we like to see -
Beer, lots of it,
all ready to
drink. Beer is
available from
the 23rd
Street Brewery
in various
sizes,
including
growlers and
kegs.
| BREWING |
Head Brewer: Micah Weichert
Asst. Brewer: Adrian Meneses
Annual Production: Approx. 1,000 Barrels
Standard Brews:
Wheat
Raspberry Wheat
India Pale Ale
Red Ale
Larryville Wheat
Stout - (Dry stout in summer)
Stout - (Oatmeal stout in winter)
15 Barrel Brewhouse (465 gallons max/batch)
4 - 15 Barrel Fermenting Tanks
1 - 15 Barrel Conditioning Tank
4 - 15 Barrel Serving Tanks
5 - 2.5 Barrel Serving Tanks
Upcoming remodeling will add:
4 - 10 Barrel serving tanks
This will allow the brewery to provide
additional types of beers on tap, and in larger
quantities.
Asst. Brewer: Adrian Meneses
Annual Production: Approx. 1,000 Barrels
Standard Brews:
Wheat
Raspberry Wheat
India Pale Ale
Red Ale
Larryville Wheat
Stout - (Dry stout in summer)
Stout - (Oatmeal stout in winter)
15 Barrel Brewhouse (465 gallons max/batch)
4 - 15 Barrel Fermenting Tanks
1 - 15 Barrel Conditioning Tank
4 - 15 Barrel Serving Tanks
5 - 2.5 Barrel Serving Tanks
Upcoming remodeling will add:
4 - 10 Barrel serving tanks
This will allow the brewery to provide
additional types of beers on tap, and in larger
quantities.
| Micah likes to produce a beer that is balanced between its malts and its hops. This requires careful selection of malted grains and hops to ensure the flavors provided by each avoid one overpowering the other. |
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