Behind the Scenes
Our tried-and-true process for exceptional beer construction.
Perfection doesn’t come easy, folks! We have fine-tuned our process to ensure that the highest quality brew makes it to your glass. Believe us when we say that it wasn’t easy; but it sure was worth it.
Our Barrel Program
Something we celebrate every time a lucky batch of beer is chosen.
Generally, the beer has undergone the primary fermentation, where the yeast has consumed the vast majority of available sugars. The beer is then cold crashed, filtered and transferred to a selected barrel. Each barrel is evaluated on what spirit was previously stored in it, the variety of wood and toast of wood. All of these factors play into how the barrel and beer work together. After the barrel aging is complete (which can be anywhere from 3 to 18 months), the beer is then moved to either blending or packaging. For a select few beers, we will inoculate them with some crazy brett, pedio or lacto creatures. These different wild yeast strains will pick up where our standard beer yeast left off and begin eating sugars that were left unfinished. From this, the funk is born and the brilliance of a sour beer will shine through. This process is a slow one and will take anywhere from 6 to 24 months. However, great things come to those who wait.
Meet the Family
Bryce grew up in Iowa working in a tractor repair shop and went to college to study agricultural science but left with a business degree. All this experience came together once he started home brewing. He welded together his first brew stand and studied up on water composition and yeast propagation. After 5 years of brewing out of his basement, Bryce decided to take the leap into commercial brewing and one year later, Cinder Block Brewery was born.
Bryan "Bucky" Buckingham
Born in Klamath Falls, Oregon, Bucky boarded a Greyhound bus with no destination in mind and ended up in Lawrence where he decided to major in teaching at KU. His first brewery job was at Free State Brewery in Lawrence. Bucky decided to change his major from teaching to beer and moved to Kansas City, where he became head brewer 8 months after his first brew at 75th Street Brewery. Before joining Cinder Block, Bucky was the head brewer at 23rd Street Brewery in Lawrence. Bucky has been in the beer business for over 20 years, is a hop head, and loves Belgian and sour beers.
Melissa grew up at Lake of the Ozarks and moved to Kansas City for school. Melissa graduated with a Business Management degree from UMKC and started working at the brewery part-time in the taproom shortly after! When Cinder Block began distributing, she helped out with sales calls and events in the market. Since then, she has handled taproom events, wholesale relations, sales, and marketing. Die hard Chief's fan for sure! Part of the OG Cinder Block Crew!
Danny is originally from Louisburg, KS. He went to school at Pittsburg State for a BS in History. He has worked pretty much every job possible at Cinder Block. From bartending, to building the Reclamation Room, to brewing. He is now a full-time brewer and our cellarman. You can find him at the brewery most days of the week, pitching one of his many ideas. Part of the OG Cinder Block Crew!
Matt is originally from Kansas, but made his way west to Oakland. He worked for a brewery out there before returning home to Kansas City. We swooped him up as a bartender and special events guy. Since then, he has moved his way up to manager. Interested in bar shifts, planning a party, or having an event? He's your man! Side note, he will always have an answer for ANY question you may have.
Emily was previously at McCoy's Brewery working as their Assistant Brewer. She has been a great addition to back of house, along with Cinder Block as a whole! You can find her in the back; canning, washing kegs, and brewing. Look for her up front as well, working the bar and watching soccer games! Cat questions? She's your gal.