Michael, never much of a drinker due to a low tolerance, started homebrewing with sons. He brewed as a hobby that occupied his time and brought his family together. Eventually it would bring Michael into a larger community of homebrewers. Michael brewed what those around him enjoyed, focusing on the exotic brews that grabbed the attention of the beer nerds that gathered to discuss homebrewing once a month. He gained notoriety as he branched outside his local competitions and won awards nationally. Finally, he met the home brewers who would lead him to brewing as a career.
Chris graduated from The University of MissouriKansas City with a Bachelor’s of Science in Biology and a minor in Chemistry. He has worked in Veterinary Medicine for almost a decade. Being a lover of craft beer and a homebrewer, he often considered opening a brewery. Having many supportive friends in the industry helped him develop a plan. When he met Michael Crane it became apparent that they enhanced each other’s efforts and that they needed to do it together. Chris has enjoyed using his business and laboratory experience in developing the brewery.
Eric joined our team early on. Starting with selling bottles to-go before we had a taproom and then becoming a key taproom member once it opened. He then moved up to production climbing the ranks from pilot brewer, to assistant brewer, and eventually taking the helm as our Head Brewer. His upmost attention to quality and innovation has made him an integral partner in our brewery.
Jason is a partner with Marr and Company, PC, a public accounting firm in Kansas City, MO. His primary focus is tax and business advisory services and his industry experience includes manufacturing, professional services, nonprofit organizations and employee benefit plans. He passed the Uniform Certified Public Accounting Examination in 2000 and has also completed the Accountant’s Ethics Examination. He graduated from The University of Kansas in Lawrence with a Bachelor’s of Science degree in Accounting and Business Administration.
Photography by Chris Mullins