Brewers Profile: Slammed Brewing Company

On May 15, 2018 by KC Nanobrews
Your name(s): Kyle Nordick & Will Miller
Your brewery’s name:
Slammed Brewing Company
Location: Wichita, KS

Number of years participating in the Festival?
1
 
When did you start brewing? What got you brewing? How frequently do you brew?
I (Kyle) got started brewing two years ago after receiving a homebrew kit from my father for Christmas. Brewing caught my interest once all the craft breweries started coming to the Wichita area. I was visiting the taproom at Central Standard Brewing quite frequently picking up their latest sours and IPAs and loved the atmosphere. Everyone seemed so laid back and was enjoying working. I knew thats something I wanted to be a part of. The beer scene here is really starting to thrive and the people here are doing great things.

I met Will through Central Standard and asked him to try some of the beers I had brewed. I knew he had dabbled in homebrewing in the past and was very well connected in the brewing community so I asked him if he would like to be a part of this crazy adventure. He has been a tremendous asset and a great fried through it all.

We try to brew a minimum of once a week. Although for Nanobrew we did four in a matter of a week. That was a crazy week but we made some solid beers so it was worth it.

Describe your brew system. 
Our brewing system compilation of an SS Brewtech 15 gallon mash tun & 20 gallon kettle all heated with propane burners. We are very minimalistic in that there are no pumps on our system; so everything is lifted up and dumped by hand.

How did you come up with your brewery’s name?
I (Kyle) came up with the brewery name due to my love for the 60’s and 70’s era trucks that have been lowered (slammed) to the ground.
 
What is your favorite style of beer to brew? Our favorite style to brew is mixed fermentation sours. We love working with all the different microbes and seeing how little changes can effect the overall beer.
 
What was your first beer you ever brewed? Did it turn out?
The first beer brewed was an extract kit pale ale. It was horrible; like a watered down Bud. I’m pretty sure I ended up dumping all of the bottles after trying to drink them for a week. I talked with some of the brewer’s here in town about it and they gave me the advice to drop the extract and go all in or at least do a brew in the bag if I was serious about doing things. It was after that, I decided I was done with extract kits and wanted to do the real thing and bought what I needed to do all-grain.
 
Do you have a homebrew disaster you’d like to share? 
Just last month we made up our DIPA recipe Tropical State of Mind. Brew day went great, got it into the fermenter, put the airlock in, vigorous fermentation after 8hrs, everything is going great. Decided I wanted to dry hop it a day into active fermentation and put the hops in. Didn’t take into account the lack of head space in the carboy so at 2am I wake up to let the dogs outside and find that hops clogged the airlock causing pressure to build up. The bung and airlock shot off the carboy and I had a geyser of beer shooting out of the carboy. We lost 3 1/2 gallons of beer on my laundry room floor and ceiling.
 
Do you have any homebrew related projects that you’d like to share?
We recently sent off samples of wild microflora to Bootleg Biology to be isolated so we are excited to see what we caught and hopefully get a house strain going.

We conducted our first spontaneous ale earlier this year and it is currently doing its thing in the fermenter. Taking notes from a fellow homebrewer Third Leap Brewing & Blending’s, we mashed high and short then boiled for a couple hours. We transfered into the coolship and left it outside overnight to be inoculated with whatever the air had to offer. If all goes well we will be able to harvest the wild microbes and send them off to be isolated for another house strain.

Anything unique participants at the festival can expect if they come by your booth?
We will be pouring a Belgian style Grisette that was inoculated with a house strain of lacto, pedio, and brett . The beer was then re-fermented atop 6lbs of peaches.

Have you won any awards/competitions? What is the best prize you won?
We took home a bronze for our Brett Pale Ale Funkytown, which we be pouring at the festival.

Do you have any plans to go pro? When? Where?
We are aiming to go pro in the near future, two years tops. Currently, we are putting the finishing touches on our business plan and trying to find the right location. Our goal is to stay in Wichita and open up a taproom that will focus on wild ales, mixed fermentation sours, and barrel aged beers.
 
Your brewery’s social media accounts (Facebook, Twitter, etc.)
Facebook: slammedbrewingcompany
Instagram: slammedbrewingco
 

Comments are closed.