Two years of quality control research is satisfying Sun King’s mantra for Fresh . Local . Beer. even if the beer you take home is warm. A newly installed canning operation ensures stored on shelf cans retain their original taste profile to the same level as cans going from the downtown production facility’s cooler to your fridge, or via a liquor store cooler to your fridge.
In any case, buy and enjoy — don’t stockpile. Sun King suggests you check the the ‘drink by’ date as 90 days from initial canning. And refrigerate the cans when you get home. Statewide find SKB at major Indiana grocery and convenience stores including “Cost Plus, CVS, Fresh Market, Kroger, Martin's, Marsh Supermarket, Meijer, Rite Aid, Sam's Club, Target, Town & Country, Wal-Mart, Whole Foods, and others.”
"Over the past few years we've decided to make dramatic infrastructure and technology improvements to our brewery in order to supply delicious beer that is 'uniquely Indiana' to Hoosier beer fans throughout the state," said Clay Robinson, co-founder of Sun King. "These investments will allow us to be innovative and flexible with processes and packaging, as well as be creative with new products and releases while still maintaining our high standards of quality."
- Sun King Brewing Co.
“Sun King took leadership in growing the industry to get more and more people to try craft beer, not just “a” beer, but a number of varieties,” Bob Whitt pointed out when he stepped in as president and a co-owner in April 2016. He recalled the situation a mere seven years ago when “there was minuscule knowledge” about craft beer in Indianapolis, let alone all of Indiana. “In Portland, Ore., 50 percent is craft beer; when you talk about potential, Indiana is in the early adolescent stage of growth. There are lots of opportunities to expand knowledge and patronage throughout Indiana.”
Wherever you live and travel, look for new packaging with the 16-ounce 4-pack cans, 12-ounce 6-and 12-pack cans of Sunlight and Wee Mac, and watch for more warm shelf beers to appear with the change of seasons, made possible through what Whitt refers to as “the utilization of art with science—not purely one alone. Starting with a great idea for a beer, you need to move the art of creating something new into the science of production to replicate a product time after time. It’s art creating a thing that is consumable.”