- Associated Press - Sunday, June 28, 2015

MANCHESTER, Iowa (AP) - More than two dozen styles of beer have flowed through the tap handles of Franklin Street Brewing Co. in downtown Manchester since brothers Chad and Kyle Sands opened the doors of the production brewery in April 2014.

Recently, their beers became available outside their own taproom for the first time, when they sold kegs of their Nice Shoes and Burrington Brown ales last month to Cellar Peanut Pub in Oskaloosa, Iowa.

Beer lovers could see bottles of their favorite Franklin Street beers on the shelves of local retailers within the next five years, Chad Sands predicts - if the brewers raise the remaining funding to expand beyond the nine-serving tank system they operate in the renovated Masonic Temple building, the Telegraph Herald (http://bit.ly/1BOUPt9 ) reported.

The brothers began homebrewing more than a decade ago when Kyle bought a kit for Christmas, Chad said. After outgrowing their kitchen and their garage, they purchased the about 3,500-square-foot facility, then occupied by a hardware store, in November 2012.

The building was stripped of its old carpeting and dropped ceilings. The brewery features hardwood floors, brick walls, exposed rafters and large paddle fans. Glasses lining the light-colored wooden bar reflect the light from black metal fixtures and frosted globes. Tucked into one corner of the taproom sits a cluster of brown leather couches.

The 1874 building is the oldest in Iowa that houses a production brewery, Chad Sands said. The City of Manchester provided early support through about $25,000 in building and design grants.

“We could tell there was something special hiding,” Sands said. “We really wanted to bring it back to its original splendor.”

Colored chalk highlights the current tap lineup: Sully’s lite, a popular Busch Light-esque brew featuring a low 3.4-percent alcohol content; River Runner, a German-style hefeweizen; Fuzzy Side Down, an IPA; Manchester Red, a hoppy red ale and taproom staple; Go USA, a Vienna-style lager; and Devil’s Nitro, a stout carbonated with nitrogen instead of carbon dioxide for a creamier finish.

The company, which employs 10, brews 120 to 130 gallons each week. A sign on the wall implores: “Don’t fear the hop.”

“I didn’t think craft beer would go over well in Manchester and surrounding areas,” brewer Shane Knipper confessed.

Knipper had worked at a bottler and bistro in Idaho before he returned home to work with the Sands brothers.

But they provide a product the community enjoys - and that is the most rewarding aspect of the work, he said.

Sands credits his brother, Kyle, for creating the recipes for “phenomenal beer.” He believes the quality will keep Franklin Street on top amid the rapid rise of craft breweries across the state in recent years.

Manchester Chamber of Commerce Executive Director Jack Klaus credits the brothers for their community involvement and their business for drawing more visitors downtown - particularly area bicyclists, he said.

Local restaurants, including two delis, the local meat locker, four pizza parlors and one Chinese restaurant, deliver to the brewery, which does not offer its own menu.

Sands credits the small-town support for the brewery’s early success. It now pulls regular visitors from the Cedar Rapids, Waterloo and Dubuque areas as well, he said.

___

Information from: Telegraph Herald, http://www.thonline.com

LOAD COMMENTS ()

 

Click to Read More

Click to Hide