Today we’d like to introduce you to James Scrogin.
Hi James, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I’ve always enjoyed a good beer, but my real passion for brewing began while serving in the U.S. Army. I had back-to-back assignments that had me traveling regularly to Germany and Belgium—two countries where beer isn’t just a drink, it’s a way of life. The precision of German lagers and the artistry of Belgian ales left a lasting impression on me. When I could no longer travel to Europe, I decided I needed to bring those flavors home and learn how to make them myself. I bought my first homebrew setup in 2011 and started brewing small stovetop batches using malt extract. Those humble beginnings evolved into all-grain brewing, and eventually into a fully electric, all-grain system I built from scratch—similar to what many professional breweries use for pilot batches.
When my family moved back to the Kansas City area in 2017 to prepare for my retirement from the Army, I transformed our unfinished basement into a small home brewery and taproom. That’s where I really began refining my own recipes and entering homebrew competitions across the Midwest. I was fortunate to earn several medals, including a Best of Show award at the KC Biermeisters competition.
Encouraged by the feedback from competitions and friends alike, I enrolled in the American Brewers Guild’s Craft Brewer Apprenticeship program, where I deepened my understanding of the science behind brewing. As part of the program, I completed an internship at Kansas City Bier Co., focusing on authentic German-style biers. Around the same time, I worked as a beertender at ExBEERiment Brewing in Gardner, Kansas—an experience that helped me connect with the local craft beer community and see the business from the ground up.
After retiring from the Army following 25 years of service, I took a Department of Defense contracting job overseas with the goal of saving enough to one day open my own brewery. While working abroad, I received a message from ExBEERiment’s owners asking if I’d be interested in buying their brewery. After a few months of negotiation, I officially took ownership of ExBEERiment Brewing in November 2023.
Since then, we’ve expanded from 10 to 16 taps, with 12–15 house beers regularly pouring and one on-tap pre-mixed cocktail from our Elemental Elixirs line. I also introduced the 13 Alpha Project, a series of beers inspired by my Army background—named after my MOS (13A, Field Artillery Officer)—and featuring refined takes on the classic European styles that sparked my brewing journey. Each release blends precision and creativity, from German lagers and Belgian ales to bold American interpretations.
Today, ExBEERiment Brewing is as much a community hub as it is a brewery. I’m a lifelong sports fan—and so is our team—so with eight TVs, we’ve made sure ExBEERiment is the perfect place to catch a game. There’s always something worth cheering for with a beer in hand. We’ve also built a robust event calendar—music bingo, trivia nights, Jackbox games, speed puzzling, and monthly whiskey tastings. Our whiskey collection has grown to over 50 American bourbons and ryes, plus a deep selection of international whiskies, rums, and tequilas.
But what I’m most proud of is our commitment to community. Through regular charity bingo and trivia nights, we’ve raised over $3,500 in 2025 alone for local causes including GEHS Project Graduation, GEHS sports booster clubs, local arts and theatre groups, and the Hope Market.
At ExBEERiment Brewing, we’re always “Crafting the Unexpected, One Brew at a Time”—bringing science, creativity, and community together in every sip.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Taking over an established microbrewery is never simple—it comes with its own challenges and learning curves. When I stepped into ownership, my personality, brewing style, and overall approach were naturally a bit different from the previous owners. I brought my own influences from Germany and Belgium, a focus on traditional craftsmanship, and a few new ideas for the taproom experience. As our guests got to know me and the direction I wanted to take ExBEERiment Brewing, there was a period of adjustment. But over time, people began to embrace the changes—whether it was the refined beer lineup, the expanded events calendar, or the welcoming, sports-friendly atmosphere we’ve built together. Since then, sales have steadily grown beyond the brewery’s early years, and this year alone we’ve doubled production compared to the average of the first four years. That growth reflects not just stronger foot traffic and community support, but also new opportunities from Kansas’s self-distribution law, which has allowed us to share our beers more widely across the region.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m originally from northeast Missouri and a proud graduate of Northwest Missouri State University, where I was part of the ROTC program. After graduation, I was commissioned as a Second Lieutenant in the U.S. Army and went on to serve 25 years on active duty as an artillery officer. Over the course of my career, I deployed four times—spending more than 51 months in Iraq and Afghanistan—and later served as a strategic-level planner, ROTC Department Commander and Chair at Purdue University, and as an instructor and Academic Director at the Command and General Staff College at Fort Leavenworth. After retiring, I spent two additional years in Saudi Arabia as a Department of Defense contractor. As a brewer, I’m known for my precision and respect for tradition—especially when it comes to German lagers and Belgian ales, styles that were heavily influenced by my time living and working in Europe. I take a scientific yet creative approach to recipe design, blending methodical brewing techniques with a willingness to experiment. Alongside the classic European styles, I also love creating “ExBEERimental” beers that push boundaries, like hazy IPAs using new hop varieties or playful pastry stouts inspired by desserts such as Cinnamon Roll, Birthday Cake, and PB&J.
What sets me apart is that combination of structure and creativity—the balance between military discipline and artistic curiosity. I’m most proud of the way that balance translates into the beer itself and the sense of community that’s grown around it: people connecting over quality, flavor, and a shared love of trying something new.
Any advice for finding a mentor or networking in general?
The brewing community—especially here in the Kansas City area—is full of incredibly supportive and knowledgeable people. When I was looking for a place to complete my internship, several of the larger local breweries were quick to offer opportunities to complete the internship and meet the requirements of the American Brewers Guild program. I stay connected through multiple professional brewing networks where I’ve received valuable advice on everything from starting a brewery to refining recipes and improving production techniques. The camaraderie within this industry is remarkable; everyone remembers what it was like to start out and is willing to help the next brewer succeed.
I’ve learned that there’s no such thing as a stupid question—only the one you don’t ask. Chances are, someone else has already faced the same challenge and is happy to share their experience so you can keep learning and growing.
Contact Info:
- Website: www.exbeerimentbrewing.com
- Instagram: https://www.instagram.com/exbeeriment_brewing/
- Facebook: https://www.facebook.com/ExbeerimentBrewing
