Thanks to the creative utilization of ingredients, the innovative minds of no-fear brewmasters and a receptive group of area aficionados, beer-vangelists rejoice at Bradenton’s newest suds-centric kickback—with 3x the average amount of craft beer on draft for a brewery to sample and flight. Unforeseen and unforesipped flavors are found here at Good Liquid Brewing Co., amongst a Strawberry Milkshake IPA, deliciously creamy with pureed Florida-grown strawberries and a hoppy finish, along with a Rosé Gosé (pronounced “Rose-ay Goes-ay”), a traditional sour wheat beer brewed with over 80 pounds of tart cherries and a sprinkle of pink salt. SRQ stopped in to see what’s good with Good Liquid Brewing and its manifesters, Mike and Sandra Krail. 

Photo by Wyatt Kostygan.


When we decided to open up our own brewery, our business model from the start was to offer a lot of beers on tap,” says Sandra. “We both enjoy a variety of styles of beer and feel that our customers do too. So we had to think ahead of what equipment we would need to successfully achieve this.” With an extensive variety of tanks and equipment including a 2 BBL pilot system, 8 BBL brewhouse, a small batch PicoBrew system, 10 fermenters and seven Brite tanks, Good Liquid Brewing is able to house 34 beers on tap. “We can brew small and large batches of many styles of beers, including seasonal and experimental brews,” says Sandra, ensuring there’s always going to be “something for everyone.” Drawing inspiration either from what’s trending in the beer industry or from flavors they love in their food (fruits, candy, desserts, etc), Mike attributes some of GLB’s standout concoctions from sometimes, “just waking up one day with an epiphany.” Of the three-dozen varieties, the most popular seems to be the award-winning Honey Rye Pale Ale—holding the title of 2018 Bronze Medalist for the ‘Best of Florida Beer.’ Other creations, like Peanut Butter & Jelly, sold out instantly, with notes of real peanuts and three different options of “jelly,” using real raspberries, blackberries and strawberries for flavor. “The response was overwhelming,” Sandra notes. “People couldn’t believe how much it tasted just like their favorite childhood sandwich.” As for the Krail’s favorite creation, the Tart Gummi Children sour ale remains a nostalgic staple, growing up and enjoying Sour Patch Kids as kids themselves. Mike’s four-pack creation includes cherry, grape, lemon and raspberry, that taste exactly like the “first it’s sour, then it’s sweet” candies.

Among the craft beers taking over the wooden wall, GLB offers other “good liquids,” with guest taps of seasonal ciders featuring acclaimed cideries Cider Boys and Original Sin, as well as a wine list of six Italian fine wines on tap. Not to mention the ever-so-fun options of beermosas, a frozen sour beer slushie and frozen wine sangrias. And for the hungry, rejoice in the newly opened kitchen at GLB with a brand spanking new menu offering upscale gastropub bites. The Krails crafted up the kind of food to complement the quality of their beers, with the notion that only “good eats go with good liquid!” From satisfying appetizings like tempura cauliflower tossed in your choice of buffalo sauce or spicy Asian, to slider options like the grilled chicken Bahn Mis with pickled veggie slaw, sliced jalapenos, cilantro and Sriracha aioli, as well as artisan flatbreads like the one dressed in prosciutto, pear, gorgonzola, candied pecans, caramelized onions, arugula and balsamic drizzle, Mike and Sandra know what the people want. With a sundry of foodie favorites, you’ll be hard-pressed not to stick around for an entire flight.

Craft Beer+Craft Bites 

Bacon Jam Gorgonzola Beef Sliders pair really well with the Honey Rye Pale Ale, the award-winning blend of caramel, rye and honey malts with hint of rye spice and crisp lemon finish. Cheesecake eggroll with bananas foster rum sauce and vanilla ice cream pairs well with the Blonde Milk Stout, crafted from a blend of malts, coffee, cocoa nibs and vanilla bean.Southern Style Poutine Fries with melted pimento cheese and pepper jam pairs fantastic with Tropic Hop DIPA, an Imperial IPA brewed and dry hopped with citrusy and tropical hops, finished with Italian champagne yeast. 

4824 14th St. W., Bradenton 941-896-6381.