Have you visited Kiitos Brewing yet? If not, be sure to put it on your must-do list. This new brewery has a great vibe, friendly and informed staff, and a tremendous selection of top-notch craft brews, offered both in cans and on tap. Casey, one of the terrific bartenders at Kiitos, was especially nice and helpful in describing the brewing methods and the beers we tasted.

One unique aspect of Kiitos Brewing is their HEBS system. HEBS is the acronym for High Efficiency Brewing System, and it’s one of only a few found in the United States. According to the environmentally conscious folks at Kiitos, the HEBS system “allows us to save energy while using 40% less water and 15-20% less grain overall. Additionally, because of our three-step wastewater system, the waste produced is already PH balanced, meaning no additional balancing chemicals are added to our city’s waste system.”

In addition, Kiitos cans its brews rather than bottling beers because “aluminum cans, as a sustainable metal, can be recycled indefinitely.” They add that “Canning protects the beer from sunlight and ‘skunking’ better than bottled beers.”

If you’re wondering where the name Kiitos comes from, I was told that ‘kiitos’ is a Finnish word implying gratitude or thankfulness. Kiitos’ founders are of Finnish descent.

There are lots of really outstanding beers both on tap and available by the can at Kiitos. I really loved the subtle coconut and cocoa flavors of the Coconut Stout and the equally subtle fruitiness of their Blueberry Sour, amongst the beers I tried.

For an everyday “session” style of easy-drinking brew, however, I favor Kiitos’ Northeast Pale Ale, a hazy, citrusy pale ale with hints of peach and pineapple. It’s my pick for the Sip o’ the Week.

And, if you’re a pinball wizard you’ll love the old-style arcade at Kiitos Brewery – a blast from the past with a large lineup of classic pinball games and a quarter machine on the premises.

Kippis! (That’s Finnish for “cheers!”)

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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