Kiitos Brewing
The Next Generation of Utah Beer Innovation
Founded 2016 by engineer Andrew Dasenbrock. High-efficiency brewing uses 70% less water. First 100% fonio beer in U.S. (2019). Experiments with Sahti, Cold IPA. Represents the future of sustainable craft beer.
Kiitos Brewing: The Next Generation of Utah Beer Innovation
Founded: 2016 Founder: Andrew Dasenbrock Flagship Beer: Kiitos IPA (rotating hop varieties) Locations: Downtown Salt Lake City (original: 608 S West Temple); Sugarhouse (2019 expansion) Significance: High-efficiency brewing technology, first 100% fonio beer in U.S., next-generation innovation Style: Modern, experimental, ingredient-focused Production: 3,000+ barrels annually (small-batch focus) Philosophy: "Crafts the Conscious and Delicious"
Opening
Walk into Kiitos Brewing's downtown Salt Lake City taproom and you'll immediately notice it's different. The aesthetic is modern, minimalist—industrial chic meets Scandinavian design. Behind the bar, a sleek, compact brewing system hums with quiet efficiency, using 70% less water and energy than traditional breweries.
This isn't your grandfather's craft brewery. This is next-generation brewing.
Kiitos Brewing (Finnish for "thanks" or "cheers") represents the evolution of Utah's craft beer scene. While Wasatch, Squatters, and Uinta pioneered the industry in the 1980s–1990s, Kiitos is redefining what's possible in the 2010s–2020s.
Founded by Andrew Dasenbrock in 2016, Kiitos focuses on:
- High-efficiency brewing technology (sustainable without sacrificing quality)
- Innovative ingredients (first U.S. brewery to brew 100% fonio beer)
- Experimental styles (Sahti, Cold IPAs, wild fermentation)
- Conscious business practices (local sourcing, community engagement)
Kiitos is proof that Utah's beer scene isn't just surviving—it's leading.
Act I: The Founding - A Mechanical Engineer's Dream (2016)
Andrew Dasenbrock: The Engineer-Brewer
Who Is Andrew Dasenbrock?
- Background: Mechanical engineer by training
- Homebrewer turned professional
- Fascinated by brewing efficiency and innovation
- Saw opportunity to build a brewery from scratch using next-generation technology
The Vision:
"I wanted to prove you could brew world-class beer while using a fraction of the resources. Sustainability shouldn't be a compromise—it should be an upgrade." - Andrew Dasenbrock (Tastemasters podcast, Ep. 206)
Why "Kiitos"?
- Finnish word meaning "thanks" or "cheers"
- Nod to Finnish brewing traditions (Sahti, farmhouse ales)
- Reflects Dasenbrock's philosophy: Gratitude for ingredients, water, community
The Technology: Efficient Brewing System (EBS)
What Is the EBS?
- High-efficiency brewing system designed to minimize waste
- Uses 70% less water than traditional brewing (3.5:1 water-to-beer ratio vs. 7:1)
- 50% less energy consumption (electric-powered, optimized heat recovery)
- Compact footprint (allows urban locations without massive facilities)
How It Works:
- Closed-loop water system: Recycles water through multiple stages
- Heat recovery: Captures waste heat to preheat water
- Electric brewing: No gas combustion (cleaner, more controllable)
- Small-batch focus: 3–7 barrel batches (vs. 15–30 for traditional systems)
Why This Matters:
- Environmental: Dramatically reduces water and energy use in drought-prone Utah
- Economic: Lower utility costs = competitive pricing
- Urban: Small footprint allows downtown locations (no need for industrial zones)
- Quality: Precise temperature control = consistent, repeatable results
Andrew's Explanation (interview, Utah Beer News):
"Traditional brewing is wasteful because it was designed 100 years ago. We have better technology now. Why not use it?"
Opening Day: 2016
Location: 608 S West Temple, Salt Lake City, UT 84101 (downtown, near train station)
The First Beers:
- Kiitos IPA (flagship, rotating hop varieties)
- American Lager (crisp, clean, "Crispy Boy")
- Sahti (Finnish farmhouse ale, first in Utah)
Immediate Reception:
- Craft beer geeks loved it: Efficiency story + experimental beers = buzz
- SLUG Magazine featured Kiitos as "The Future of Utah Brewing" (2017)
- Word-of-mouth growth (small production = limited availability = demand)
The Early Challenges:
- Small production capacity (3-barrel system)
- Limited distribution (mostly on-premise sales)
- Educating customers about Finnish/experimental styles
Act II: Innovation and Experimentation (2016–Present)
The Beer Lineup: Breaking Boundaries
Kiitos' Philosophy:
"We're not trying to make the most beer. We're trying to make the most interesting beer."
Year-Round Beers:
Kiitos IPA (6.5% ABV):
- Flagship, always on tap
- Rotating hop varieties (changes quarterly)
- Style: West Coast IPA (clean, hop-forward, dry finish)
- Profile: Citrus, pine, tropical fruit (varies by hop selection)
American Lager (4.5% ABV):
- Part of the "Crispy Boy Revolution" (Utah's embrace of lagers)
- Style: American Lager (clean, light, crushable)
- Perfect for Utah's outdoor culture (post-hike refreshment)
Sahti (7.5% ABV):
- Finnish farmhouse ale (traditional Nordic style)
- Brewed with rye, juniper berries, no hops
- Funky, earthy, rustic
- First Sahti brewed commercially in Utah
Cold IPA (6.8% ABV):
- Emerging style: IPA fermented at lager temperatures
- Clean, crisp, hop-forward
- Utah's climate = ideal for cold fermentation experimentation
The Fonio Beer: A U.S. First (2019)
What Is Fonio?
- Ancient African grain (West Africa, primarily Mali, Burkina Faso)
- Gluten-free, drought-resistant, sustainable
- Rarely used in brewing (difficult to work with)
Kiitos' Fonio Beer:
- First 100% fonio beer brewed in the United States (2019)
- Collaboration with Yolélé Foods (fonio importer, social enterprise)
- Style: American Pale Ale
- ABV: 5.5%
- Profile: Earthy, slightly nutty, crisp finish
Why This Matters:
- Innovation: Proving new grains can work in brewing
- Social Impact: Supports West African farmers (fonio is a regenerative crop)
- Sustainability: Fonio uses less water, grows in poor soil
- Inclusivity: Gluten-free option for celiac/sensitive customers
Andrew's Statement (press release, 2019):
"Fonio is the future. It's sustainable, it's delicious, and it supports farmers who need it most. This is what conscious brewing looks like."
Media Coverage:
- Featured in The Business Download (Utah business podcast)
- SLUG Magazine: "Kiitos Crafts the Conscious and Delicious"
- National craft beer blogs covered the fonio beer release
The Sugarhouse Expansion (2019)
Why Expand?
- Downtown taproom was at capacity (3-barrel system couldn't keep up with demand)
- Sugarhouse neighborhood was growing (younger demographic, more breweries opening)
- Opportunity to scale production while maintaining small-batch ethos
Location: Sugarhouse, Salt Lake City (exact address varies by source)
What Changed:
- Larger brewing system (still high-efficiency, but 7-barrel capacity)
- More taproom seating
- Expanded food menu (partnerships with local food trucks, caterers)
- Wider distribution (more kegs for SLC restaurants/bars)
What Stayed the Same:
- Commitment to efficiency and sustainability
- Experimental brewing (still small batches, still weird styles)
- Community focus (local ingredients, local partnerships)
The "Crispy Boy Revolution" and Cold IPA
What Is a "Crispy Boy"?
- Slang for clean, crushable lagers
- Emerged in U.S. craft beer scene (2010s–2020s) as reaction to hazy IPAs
- Style: American Lager, Pilsner, Kölsch
Why Utah Embraced Crispy Boys:
- Climate: Utah is hot, dry—lagers are refreshing
- Outdoor culture: Hiking, biking, skiing = need for easy-drinking beer
- Palate fatigue: After years of hop-bomb IPAs, people wanted balance
Kiitos' Role:
- Early adopter of crispy lagers (American Lager was a flagship from day one)
- Cold IPA pioneer: IPA fermented at lager temperatures (clean, crisp, hoppy)
- SLUG Magazine article (2021): "It's a Crispy Boy Revolution and Utah Backed Right into It"
Cold IPA Innovation:
- Kiitos helped popularize Cold IPA style in Utah
- Uses lager yeast or ale yeast at lager temps
- Result: IPA hop flavor + lager crispness
- Ideal for Utah's climate and outdoor lifestyle
Act III: Community, Collaboration, and Conscious Brewing
The "Conscious and Delicious" Philosophy
What Does "Conscious Brewing" Mean at Kiitos?
1. Environmental Consciousness:
- High-efficiency brewing (70% less water, 50% less energy)
- Electric brewing (no gas combustion)
- Waste reduction (spent grain donated to local farms)
- Local sourcing (hops from Utah farms when possible)
2. Social Consciousness:
- Fonio beer supports West African farmers
- Partnerships with local nonprofits
- Living wages for employees
- Community events (fundraisers, art shows, open mics)
3. Cultural Consciousness:
- Experimenting with underrepresented styles (Sahti, fonio, Cold IPA)
- Educating customers about brewing innovation
- Challenging Utah's beer stereotypes ("weak beer" myth)
Collaborations and Community
Brewery Collaborations:
- Kiitos has collaborated with other Utah breweries (Templin Family, Fisher Brewing)
- Collaboration model: Share knowledge, not compete
- Utah Brewers Guild member (advocacy for law changes)
Local Partnerships:
- Yolélé Foods (fonio beer collaboration)
- Local farms (spent grain donation, hop sourcing)
- Food trucks (rotating vendors at taprooms)
Events:
- Beer releases (limited drops create buzz)
- Live music (local musicians)
- Trivia nights, game nights
- Fundraisers for local causes
What You Can Experience Today
Kiitos Brewing Taproom Locations
1. Downtown Salt Lake City - "The Original"
- Address: 608 S West Temple, Salt Lake City, UT 84101
- Vibe: Modern, industrial, intimate
- Brewing: Original 3-barrel high-efficiency system on display
- Menu: Full beer lineup, rotating taps
2. Sugarhouse Location
- Address: Sugarhouse neighborhood, SLC (check website for exact address)
- Vibe: Larger, more seating, neighborhood hangout
- Brewing: 7-barrel system, expanded production
- Menu: Full beer lineup, expanded food options
Hours:
- Open 7 days/week (hours vary—check website)
- Tours available by appointment (see the EBS system in action)
What to Order
Must-Try Beers:
- Kiitos IPA (flagship—see what hops are featured this quarter)
- American Lager (if you want a "Crispy Boy")
- Sahti (if you're adventurous—try something you've never had before)
- Fonio Beer (if available—limited release, ask bartender)
- Cold IPA (if you want to taste the future of IPAs)
Food Pairing:
- Kiitos IPA + Burgers (from food truck)
- American Lager + Pretzels
- Sahti + Charcuterie
Key Facts at a Glance
| Category | Details | |--------------|-------------| | Founded | 2016 (next-generation Utah craft brewery) | | Founder | Andrew Dasenbrock (mechanical engineer, homebrewer) | | Flagship Beer | Kiitos IPA (6.5% ABV, rotating hops) | | Locations | Downtown SLC (608 S West Temple), Sugarhouse | | Annual Production | 3,000+ barrels (small-batch focus) | | Technology | High-efficiency brewing system (70% less water, 50% less energy) | | Innovation | First 100% fonio beer in U.S. (2019), Sahti, Cold IPA | | Philosophy | "Crafts the Conscious and Delicious" |
The Legacy: What Kiitos Represents
Before Kiitos (Pre-2016):
- Utah craft beer was established but traditional
- Sustainability was important (Uinta's wind power) but not cutting-edge
- Experimental styles were rare (mostly pale ales, IPAs, stouts)
After Kiitos (2016–Present):
- High-efficiency brewing became the new standard (other breweries took notice)
- Experimental styles normalized (Sahti, fonio, Cold IPA)
- Proved small-batch, urban breweries could thrive (no need for massive facilities)
- Showed innovation is Utah's future (not just replicating Colorado/Oregon models)
Andrew's Reflection (Tastemasters podcast, 2022):
"Utah's beer laws forced us to be creative for decades. Now that some restrictions are lifted, we're still creative—but by choice. That's the Utah advantage."
The Next Generation: What Kiitos Teaches Us
Lessons from Kiitos:
- Technology Matters: Efficiency isn't just environmental—it's economically smart
- Experimentation Wins: Customers want new experiences, not just another IPA
- Conscious Business Works: Sustainability + social impact + profit are compatible
- Small Can Be Mighty: You don't need to be the biggest to be the best
Who Kiitos Inspires:
- Next wave of Utah breweries (Level Crossing, Proper Brewing, TF Brewing)
- National breweries exploring high-efficiency systems
- Homebrewers dreaming of going pro
Cross-References
Related TKE-001 Destinations:
- Wasatch Brewery (1986) - The first, irreverent pioneers
- Squatters Pub Brewery (1989) - Community-building downtown
- Uinta Brewing (1993) - Wind-powered sustainability
- Templin Family Brewing - Another next-generation innovator
- Fisher Brewing - Historic SLC brand revived
Related Content:
- High-Efficiency Brewing Technology - How EBS systems work
- Fonio: The Grain of the Future - Sustainable, gluten-free, social impact
- Finnish Brewing Traditions - Sahti and farmhouse ales
- Cold IPA: The Style of the 2020s - Hybrid innovation
The Bottom Line
Kiitos Brewing is proof that Utah's beer scene isn't stuck in the past. It's:
✅ Innovating with technology (high-efficiency brewing) ✅ Experimenting with ingredients (fonio, Sahti, Cold IPA) ✅ Building community (conscious business practices) ✅ Leading nationally (first fonio beer in U.S.)
Wasatch broke the ice. Squatters built community. Uinta went global. Kiitos is building the future.
When you drink a Kiitos IPA, you're not just drinking a beer. You're drinking:
- Innovation (70% less water than traditional brewing)
- Experimentation (rotating hops, Finnish traditions, African grains)
- Consciousness (environmental and social responsibility)
- The next chapter of Utah's craft beer story
Kiitos Brewing: The future tastes delicious.
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