By consistently delivering weekly small-batch, foeder-aged sours, Kros Strain has sought to carve out a niche with its Foeder Friday program. The Nebraska brewery has worked to build a dedicated following while strengthening its taproom business. Using experimental flavors while adapting an evolving production strategy, Foeder Friday has become a cornerstone of Kros Strain’s brand identity.
The program thrives on creative releases, with a release like the Tiramisu Sour pushing flavor boundaries.
“The idea behind the Tiramisu Sour was sparked when I wanted something new and unique to add to our Foeder Friday list,” said Tyler Pawelkop, Kros Strain’s Sour & Barrel-Aged Beer Manager. “The soft lactic acidity from the Berliner Weisse base complements the sweet and creamy vanilla, cocoa, and coffee characters from the tiramisu.”
Each week’s release is curated based on customer feedback, brewing experimentation, and market trends.
Pawelkop told Brewer that Kros Strain has seen notable hits, like the Crush A-lot series inspired by nostalgic soda flavors. But not all have been a hit.
“One beer I specifically remember being a dud was a pineapple sour that ended up not being released,” Pawelkop said. “The samples tasted amazing, but on release day, we discovered an off-flavor that we couldn’t trace.”
Promotion plays a key role in this weekly event’s success. Kros Strain actively markets the program through social media, while loyal customers help spread the word.
A major enhancement to the program was the addition of a three-head canner, which allowed fans to take limited-release beers home.
“Buying a canner has been a big part in helping us bring attention to our Foeder Friday releases,” Pawelkop said.
Customer feedback does drive future releases, with patrons providing insights on sweetness levels, acidity balance, and overall enjoyment.
The program has evolved significantly since its inception, now centering on two primary foeder-aged bases: a golden sour or a Berliner Weisse.
In 2024 the brewery produced 42 different beers out of the 52 available. Having exclusive offerings helped drive taproom visits and encourage repeat business, strengthening the brewery’s reputation for consistency and innovation.
Kros Strain operates five 22-barrel foeders, each initially dedicated to different styles but now primarily serving either a Golden Sour or Berliner Weisse base. Each week’s release amounts to around two barrels, available on draft and in cans.
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By consistently delivering new, small-batch foeder-aged beers, Pawelkop admits it keeps customers engaged while reinforcing its brand in both traditional and experimental brewing.
A platform like Untappd also helps the brewery monitor reception and refine recipes.
“They are more than happy to tell us what their favorites are and if a certain release is too sweet, too sour, or missing a key characteristic,” Pawelkop said.
Foeder Friday isn’t just about having a creative outlet, it’s also a strategic move that differentiates the brewery from fellow local competitors.
“Not only are we the only active brewery in Nebraska with foeders, but we’ve also showcased our ability to produce traditional German and Belgian-style oak-fermented beers while experimenting with unique flavors,” Pawelkop said.
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