“We have such a strong and appreciative beer community here,” says Steve Bradt, brew master at Free State Brewery. “The homebrew club in Lawrence is a perfect example. They
“The time at Old Chicago was great,” Llewellyn says. “I was
have flourished over the years and I know they help to drive
introduced to a lot of different beers there. It really fueled
interest in our creations. We also have a lot of people in and
my desire to open my own shop and definitely brew my own
near Lawrence who are pretty well travelled, whether for
beer. I like good flavorful beers and I knew the people of
school, business or the military. Many of them were early
Lawrence appreciate high-quality brews. Free State’s success
supporters. They found out about craft brewed beers in oth-
is a testament to both their talent and Lawrence’s desire for
er countries when craft brewing and the Free State were still
great beer. I’m happy to be a part of that.”
in their infancies.” The brew house is home to a 15 barrel Pub Brewing System. Community interest in craft beers was a major motivation
In the past few years, 23rd Street has doubled their produc-
for Matt Llewellyn, owner of 23rd Street Brewery. Llewellyn
tion to exceed 1000 barrels (2000 Kegs) per year and have
took a much different route to beer brewing. After work-
begun distributing to other bars and restaurants throughout
ing as a manager at Old Chicago for 10 years, he partnered
Kansas.
with a Kansas City group to open 75th Street Brewery. Soon, Llewellyn bought the business outright and changed the
Bryan Buckingham, brew master of 23rd Street Brewery,
name.
has, essentially free range to create whatever he wants.
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