Robert (Bobby) Kros and Scott Strain launched Kros Strain Brewing Company five years ago in June 2017. For these two gentlemen, the one constant thing over the past five yours has been growth. It is fun to see the evolution of Kros Strain Brewing, and it has been a challenge to keep up with everything they have going on! Luckily, I got the chance to meet and discuss with Scott and Bobby what it has been like over the past five years.

Does it feel like five years have passed?

Scott started by saying that the time had flown by quickly. It has been an exciting journey filled with the cycles of expansion and adjustment. The adjustment time until this year has been very minimal.

Scott and Bobby put into perspective the growth they have experienced. The initial brewery setup was 5 - 30 barrel fermenters and 2 - 5 barrel ones used mostly for experimentation. Their initial capacity at a given time was 160 barrels or 4,960 gallons. By no means was this a small operation to start with!

Bobby described the expansion of the equipment over the years, including 2 - 100 barrel fermentors. Today their capacity at a given time is 900 barrels or 27,900 gallons. I have to say equally as impressive as the capacity is the engineering to be able to fit all of the equipment in the space they have!

Scott described that having some years with up to 60% growth is fantastic and also daunting at the same time. The logistics of getting more space, employees, and materials to keep up with the production takes lots of planning.

What are the most significant changes that have taken place in the brewery over the past five years?

Immediately, two items stood out for Bobby and Scott. The first was transitioning from a bottling line to a canning line. The two have seen many advantages, including the consistency of the fills. I would imagine the cans are easier to work with also. I remember seeing the one bottling machine in action. The bottles looked like spokes on a wheel getting filled and capped. It would seem that a system like this would need more care when packaging the beer than a canning system. Incredible numbers though from both. The bottling line filled 1,000,000+ bottles, and the canning line has filled 2,000,000+ and growing each week!

The other significant item is the sour beer program, which is very popular. The addition of the second bay in the building provided space to create the separation from the main brewery to produce sour beers. Kros Strain uses white oak foeders from Foeder Crafters of America out of St. Louis, Missouri.

I have read that the wooden foeders help add complexity to the beer. There are several reasons, including the tannins (bitter compounds) released from the wood to the yeast and bacteria that build up in the pores of the oak wood. However you look at this, lots of science and care goes into these beers!

What has surprised you most about owning a brewery?

Scott said that brewing was the easy part compared to the sales and marketing side. There is a great deal of time spent working with the distributors to get their beer to market. Another difficult part of the distribution is getting used to having someone else represent your product.

Beyond the creative recipes, they have invested a lot of time and money in the quality assurance controls of production. The high-quality standards were essential to maintain as they grew to ensure that the customers were always satisfied with the beer. I can say that every beer I have had from Kros Strain has been top-notch!

The other big thing is human resources and keeping up with the growth of the employee base. The gentlemen said they have been fortunate to have great employees that stay a long time with them. I have to say that everyone is always so friendly and knowledgeable about the beer. It makes for a wonderful experience every time you visit the taproom!

What are some of your favorite charity events you have participated in?

Scott and Bobby said there were several, but two of their favorites are:

• Hops for Harmony supports Project Harmony. Project Harmony supports children that are suspected victims of abuse and or neglect.

• Brew Haha supports Habitat for Humanity of Omaha. Habit for Humanity helps to provide quality, affordable housing.

What have been some of the challenges you have faced over the past five years?

The two gentlemen explained that every growth cycle takes a great deal of planning. Along with that is the financing that is needed to expand the operation. Last but not least is hiring and training new employees.

The pandemic has been difficult and they had to adapt how they went about finding new employees. Just as much of a challenge has been the supply chain issues from getting in the needed grains to finding vendors that could provide aluminum cans.

What has been your favorite award?

Bobby and Scott both said they have never focused on contests; it has always been about people enjoying their beer. Both said that they do appreciate the fact that when chosen for an award, it means the beer they love to produce is recognizable amongst their peers.

Bobby then described the moment in 2018 at the Great American Beer Fest (GABF) when the announcer called Kros Strain’s name out! It was at the end of the competition, and the last category was Hazy IPAs. There were almost 400 entries which is hard to fathom.

Then the moment arrived. Kros Strain Brewing Company - Fairy Nectar London DDH was named the silver medalist! Bobby and Scott described the chaotic scene as they worked their way through the crowd onto the stage. It was a day neither of these gentlemen will ever forget!

What are your favorite three beers that you have made over the past five years?

You have to save the most challenging question for last - right!

Bobby

• Batch 625 - Farmhouse Ale - Saison 5.4% ABV 25 IBUs

• Hazelnut Coconut Imperial Stout - barrel aged 13.0% ABV

• Southern Hopisphere - Hazy IPA - 7.5% ABV 62 IBUs

Scott

• Batch 625 - Farmhouse Ale - Saison 5.4% ABV 25 IBUs

• Fairy Nectar London Project - Tropical - Hazy IPA 6.2% ABV

• Out of Service - Sour IPA collaboration with Servaes Brewing Company

Five years with over 1,600 batches brewed! Kros Strain Brewing, so happy that you opened a brewery in Nebraska! I know Scott and Bobby have plans for the next five years, so buckle up and enjoy the ride!

Watch for social media posts in June about the 5-year anniversary events. I am sure you won’t want to miss them.

Cheers, Kros Strain Brewing, for five years, and I am sure plenty more to come!