Who are you?
Larry Murray, Ben Murray, Joe Collins and Philip Kuzila
Where are you from and where are we now?
We were all raised in Kansas City Kansas. The brewery is located at 601 Central Ave Kansas City, KS 66102.
Why did you start brewing?
Larry purchased a house in the early 2010s across the street from long time friend Derek, who was part of the home brewing group that spurred the brewery opening. Co-owners Ben Murray, Joe Collins, Philip Kuzila all moved into Larry’s house in the years that followed. Also in the house were two other friends, and some of the brewing group’s earliest taste testers, Gus and Blake. Through the time living in the house we found a love for craft beer. In particular, we frequented the Flying Saucer, formerly located at 13th and Walnut in downtown KCMO. We didn’t start brewing with the intention of opening a business. Our first brew was a kit from a big box chain that turned out absolutely horrible, but, it did pique our interest in the art from. From there we visited a few brewing stores including Bacchus and Barleycorn as well as Brew Lab. After these visits we decided to start fresh with an all grain clone of Fat Tire. When it came time to taste the results, we were stunned to find a near perfect batch of beer. It was no time at all before we were creating our own recipes. Several successful beer recipes later, combined with positive feedback at the 2019 Nano Brewfest in Berkley Riverfront Park encouraged us to decide to really make a push to take our hobby and make it a profession.
Why did you choose Strawberry Hill?
Initially we chose this location because the building is family-owned and was vacant at the time. In the earliest days of dreaming up our idea we saw big changes in the area with the opening of Slaps BBQ and Splitlog Coffee. Seeing this resurgence in the area around us solidified our plans on Strawberry Hill for the location of our brewing venture.
Why did you take so long to get open?
From dream to reality it has taken over 10 years to get the brewery open. We pushed through working ‘Real’ jobs, balancing family/children time, pandemics, government shutdowns, and spine injuries through the years.
How do you create your recipes?
We start every new beer by sampling as many of the style we are interested in from anywhere we can get our hands on it. During the tasting process we note details on each beer that we enjoy or would not like in ours. From this starting point we craft our own take on the style adding and removing grains or hops that fit the profile and tastes we liked from everything we tried. After the initial recipe is crafted we give it a go and see how it turns out in small scale. If anything isn’t as we expected we keep adjusting and brewing until we land on a perfectly balanced beer that we feel satisfies the entire group. The quality we achieve though this process is exemplified by our own IPA, the WY.P.A, with its good balance of malt and hops, often praised by IPA lovers, and even the most IPA adverse friends alike.
Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 4:00 PM — 9:00 PM |
| Friday | 4:00 PM — 10:00 PM |
| Saturday | 11:00 AM — 10:00 PM |
| Sunday | Closed |