• Solving Problems and D.O. Issue is Laid to Rest

    Weve faced a lot of challenges as a young businessmany of our own making with inexperience and ignorance mostly to blame. We are far from perfect, but one thing I can say about our organization today is that we have developed our own set of core values, and more importantly, we have learned to follow those values to help us weather storms quickly. One of our core values is transparency. So, in the spirit of extreme transparency I would like to share some details of a recent quality control issue we had with dissolved oxygen in our packaged beer. If your eyes are glazing over you might want to stop here, and Ill spare you the details. To sum it all up, we have new equipment and ever-improving procedures in place to ensure only quality product is leaving our brewery.

    The first indication of a problem was from a longtime customer, who told us that although she loved the brewery, she would no longer be buying our beer. She claimed to be detecting a lot of diacetyl in a some of her favorite brands and it was off-putting. This customer seemed to know a thing or two about beer, so we didnt ignore it. But our initial reaction was, admittedly, one of denial. We took out several QA samples and did taste testing. We ran samples through our protocol for package air testing and forced diacetyl tests. No one at the brewery had detected any issues and we hadnt received any other feedback from the market to suggest this was a problem. So, we wrote it off and decided as a team that it was nothing of concern. After all, we had processes and procedure that would prevent and identify any issues early. We wrote her an email explaining our quality control regimen and that we werent able to detect the problem. Basically, we said sorry youre detecting this, but we aren’t seeing anything, so it must be something else youre picking up.

    Problem solved. High five. We’re awesome… Nope.

    Every batch gets several cans held back for sensory testing. We hold these cans in different conditions to simulate how our product might be treated in the market. Some cold, some hot, some in flux between hot and cold. Then we have a sensory panel and try to pick up off flavors or any changes in the product over time. This is done for quality assurance and to maintain an accurate best buy date for our product in the market. During one batch testing about a week after we decided nothing was wrong, we cracked open a can and there it wasa whiff of diacetyl. Some people are very sensitive to the smell, which is identical to butterscotch. I have done countless off flavor tasting—both at brewing school (Siebel Institute) and at the brewery on a regular basis. I know that I am not particularly sensitive to diacetyl. So, when I poured the beer out into a glass with Ben, our head brewer, and I got a butterscotch bomb, we knew there had to be an issue. Because of regular batch testing, we knew there were no beer spoilers present like pediococcus that can sometimes be mistaken for diacetyl. And we were already doing regular forced diacetyl tests after cold crash and package, and nothing was showing up. We opened more cans than usual to see if we could find the problem again. A few hundred cans later we noticed a pattern, which was that there was not much of a pattern at allbut a problem was clearly there. It was particularly present in the hazy New England style IPAs we had been doing as of late. Random cans were showing up with a buttery taste and dark color. These NE IPAs, because there is more residual yeast and protein left in the beer, tend to be particularly susceptible to D.O. pickup. We were already testing our package air and not picking up any problems, but everything was leading to oxygen pickup during packaging. And it seemed like the problem wasn’t isolated, but actually getting worse. We started to get feedback from our customers noticing the same thing. So we turned to technology. We had Anton Paar demo a D.O. meter and we knew we needed it. We could measure D.O. accurately and instantly at every point of our process, including packaging. It was completely unaffordable to us, but we decided that we had to have it as part of our regular testing, because otherwise we would be flying blind. The meter wouldn’t solve our problem, but if we could identify it, we would be able to know immediately if the problem returned.

    Sometimes, we focus on the wrong things. The problem right in front of our face is often not the real problem--it's a symptom. In this case, D.O. was just a symptom of inadequate standard operating procedures in our packaging process. For a company that prides itself on quality and rigorous protocol this is a hard pill to swallow. But once we did, we worked tirelessly to improve everything about the way we operate. At first, we held out hope that the issue would be one simple problem… a leaky valve, a gasket, co2 purity, etc. Once we replaced every part we thought could be causing the issue, the problem persisted. The reality was much different. We had nothing in place to ensure that things were being done the right way. And we didnt even know what the right way was anymore. It had been five years since any of us were trained on our canning line. We had a belief that we were doing it the right way, but the evidence was proving otherwise. So, we had Wild Goose, our canning manufacturer, send someone down to look at the problems and retrain our staff. The company is tremendous. They replaced the flow sensors on our five-year old machine free of charge, because they started using a better version. They worked with us for two days to make sure the problem was solved. Heres a complete list of every change we made and equipment we purchased over the course of six weeks:

    New canning line flow meters

    New fill valves

    New fill-head gaskets

    Software update

    Reworked fill manifold, fill tube placement

    Replaced CO2 lines to canning line and bright tank

    Changed pre-rinse timing

    Changes co2 purge timing

    Increased testing protocol

    Included regular DO testing throughout the run.

    Changed date coder to indicate can#

    Changed cellar protocol to minimize turbidity during transfer

    Slowed speed of canning conveyor

    Adjusted temperature of beer entering canner. 

    Rewrote Standard operating procedures for canning startup and shutdown.


    At the end of the day it was not one problem but a host of problems, all stemming from the fact that we stopped trying to learn and improvewe had become complacent. Now we have data to back up everything we do. We have operating procedures that ensure were putting out great product and we can identify problems quickly when they occur. The best part of it all is that this has inspired everyone in our company to look at all aspects of our production to see what we can improve, and Im excited to see what we can accomplish now with this new mindset.

    Quinby Chunn, owner, and the team at Southern Prohibition Brewing Co.

    Thank you for your continued business, and we hope you can join us February 3rd for our Space to Face IPA can release at the brewery. This beer is phenomenal, and we are excited to put it in quality cans for you to take home.

  • Market-Wide Single Batch Releases rolling us into 2018

    Let's finish 2017 and start 2018 with some market-wide fun, shall we? Both of these beers we are about to describe will be available in Mississippi, Tennessee, Louisiana, Alabama and Georgia. They will be shipping out with our next delivery to your local Southern Prohibition wholesaler, and available in the taproom tonight until our rations are gone.

    The first beer...

    So we've been doing a good few taproom releases of big hops since the law changed on July 1st of 2017, and have built up a collection of leftover hops we don't use in our yearly IPAs. The rational decision was to throw all of our favorite leftovers into one beer, and through this decision Escapade in Green was born. Our 6.6% ABV Oat IPA is packed with Cashmere, Galaxy, Nelson Sauvin and is draft only. Be looking to take your taste buds on an adventure in some of our favorite craft bars very soon. Drink fresh!

    The second beer is different from the first beer...

    We've already told you about it, but it is finally here! Spoils of War Sweet Stout. Roasted and toasted flavors mingling with chocolate and espresso, all tied together with a heavy hand of lactose sugar. As this pitch-black beer warms, baker’s chocolate and brownie fudge drip from this ale and emits aromas of chocolate dipped fruits. This beaut will be availble in 22oz bottles. We also put some in knob creek barrels, which is a story for 2018, but we thought you and your beer closet should know now.

    Two beers for 5 great states that have been crushing some SoPro this year. We look forward to sharing our new beers and new adventures with you in 2018, which we promise to be bigger and better.

    Happy Holidays from all of us at Southern Prohibition Brewing.

    PS. We could tell you about the collaboration beer we are about to release with our friends at Natchez Brewing Company, but then what would be post on social media tomorrow?

  • Oxidation

    When we have problems at Southern Prohibition Brewing we try to fix them, but we try to grow and learn from them as well. Problems are opportunities for us to better our craft and process, and learning how to handle them and correct them help us grow as a company. Sharing our issues, results, and triumphs with our customer base is extremely important to our self-growth and we want you along for the ride as we become the best brewery we can be.

    We received a complaint that some of the most recent batch of Selfie Destruct had a few cans hit the market with oxidation issues, so we would like to take this opportunity to share with you what that means and what we are doing to correct it.

    While oxygen is vital for most of Earth’s life forms, it has no place in post-fermentation beer. Darkening, diacetyl, dullness, and loss of aroma are all potential side effects of O2 pick-up. We work very hard to keep it away from our beer between fermentation and packaging, but unfortunately, some is sneaking in to a few cans somewhere in our packaging process. The hazy IPAs we love are especially sensitive to O2, and a little bit of it can turn something beautiful into a drain pour. Our beer never goes into the can as the darkened, dull beer described – these changes happen post-packaging. So, upon being notified of the issue, we opened 12 random cans of Selfie and found one bad one.

    This problem is NOT affecting every can of the hoppy, hazy IPAs we have released, but in our eyes we have to treat it like it is. O2 pick-up is not only unacceptable for the standards we have set for ourselves and our product, but it is unacceptable for the consumers paying a premium price for these aromatic 16-ounce jewels.


    Our solutions:  First and foremost, we have made a sizeable investment in a D.O. meter, which can test our products on the spot for dissolved oxygen throughout different stages in the beer’s life, and help us move forward with confidence in our product and process. Beyond that, we are taking steps to ensure O2 is not being picked up throughout the canning stages. We are increasing the rate of testing protocols and cutting down on any O2 exposure we find possible in the process, no matter how outlandish. Additionally, we are adding some parts to our canning line to further ensure a quality product.

    We would like to not only take this moment to apologize to the customers who received one of the random bad cans, but ask that you reach out to us at or through our Facebook messenger to make it right and let us know of any issues. We believe that all the steps we have taken to date have made the difference in our quality assurance, and we can confidently say we now have some of the tightest protocols possible in our industry. However, we want as much data as possible, and we’re looking for 50 people to help us test our upcoming IPA, Star Seed, for O2 pick-up as well. The first 50 people to email us at will be given one 4-pack of Star Seed on the release date, Saturday, November 18th – to pick up at your convenience, with ability to purchase more when you get here. We will give you an instruction sheet with your 4 marked cans, and we ask that you take photos when you pour this beer and email them to us with tasting notes and the can number.

    Cheers and thanks for exploring our products as we explore making them.


    The Team at Southern Prohibition Brewing


  • After much deliberation, it is time to discontinue our year-round brand Jack the Sipper English ESB.

    “While adherence to tradition is key, we fundamentally believe in evolution.”

    This isn’t a quote made up to justify our discontinuation of Jack the Sipper, this is a quote you can find on our “About Us” page of our website – a blurb that has been on our page, unchanged, since 2015 because it still rings true to us as a growing and rapidly evolving company in a rapidly evolving industry. So it's a quote we already had to justify the discontinuation of Jack the Sipper.

    This brand was a great addition to our year-round portfolio when we added it in 2014, but as the consumer has changed in the Southeast and we have evolved as a company, we find it is time to focus on other fruitful brands in our repertoire, and streamline our focus of core brands.

    To our tried and true Jack the Sipper drinkers out there: We are sorry, and we hope you have already found another beer in our portfolio to enjoy time and time again.


    So if you see the last shipments we sent out over the last few months, grab a 6 pack and raise a glass to the things to come.

    Cheers from all of us here at Southern Prohibition Brewing.

  • Selfie Destruct and the Full List of Beers on Tap July 1st

    Selfie Destruct: Ever progressing, ever pushing..... The mantra more, more, more. Where is the plateau of what the senses can achieve? We are not sure, but we would like to find out! We created the perfect pillowy soft, oat dominate malt vehicle for an onslaught of hop aroma and flavor. Hop bursted with Mosaic and Amarillo hops and fermented with our favorite new yeast strain  would be enough for most people, but we took this experience much further by adding a massive dry hop... twice. Simcoe, Cashmere and Mosaic double dry hop make this hop juice the largest to date. So on July 1st, take a moment and put down your damn phone and enjoy it while it's FRESH!

    One beer isn't enough? Check out our full list of beers available to consume on site for July 1st and be on the look out for more to-go beers like these 16oz cans of Selfie Destruct (limited 1 case per customer).

  • Four Years Yesterday

    Yesterday (oops) marked 4 years since Southern Prohibition Brewing released Suzy B and Devil's Harvest Draft to 14 accounts here in Hattiesburg. Today, Southern Prohibition has released 32 beers per Beer Advocate and 104 distinct beers per Untappd. We could count, but we like letting you guys do that for us. We have grown from those 14 draft accounts in our hometown to 1500ish accounts in 6 states. We've expanded from having a 3,000 bbl per year capacity to 13,000. We’ve gone from 3 employees to 14 employees.

    Devil's Harvest and Suzy B cans have been rebranded three times, and Ben has tweaked those recipes more than you are aware... because if there is one thing owner Quinby Chunn has instilled in everyone that works here "leave well enough alone" and "if it ain't broke, don't fix it" are bullshit sayings. We've tinkered, we've played. We've added and subtracted. We've fallen on our faces and we've gone beyond our expectations. This experiment is still just as incredible now as it was 4 years ago.

    14 employees to make, brand and ship out great beer. 11 Distributors with all their employees and trucks to get it into the right accounts and events. 1500+ accounts to stock it up for you to buy it. And all the countless consumers to buy it, drink it, blog it, Untappd it, rate it, #soprobrewco hashtag it, buy it again. It feels good.

    Instead of our yearly Anniversary Party, we are holding out until July 1st -- when HB1322 goes into effect and we call sell you beer! We will celebrate with a few new IPAs that you'll be able to take home and drink here. (I'm sitting next to Ben Green mumbling to himself in front of a computer and 4 notebooks, as he goes over one of the recipes for the 100th time). We will pull some brews out of the cellar and from our wild ale program we've been sitting on for well over a year. Great food. New swag. A newly renovated courtyard. It's going to be a showdown, and you're invited.

    Heartfelt rant/statistics coming to an end, we would like to raise a glass and thank everyone who's supported us since they found out about us -- and give a special cheer to those who have supported us for 4 years and one day! The future is bright and full of a busy taproom, 6 great states to drink our beer in and many more IPAs, Saisons, Bourbon Barrel Aged Ales, Wild Ales and whatever else tickles our fancy and you buy.

    Full hearts from all of us here at Southern Prohibition Brewing.

  • The Floaties Are All Right

    We’ve had a few comments come our way about “floaties” in our hoppy beers, and we figured it was time to explain.

    For people who don’t care for a bunch technical mumbo jumbo:

    They are safe and only ascetic. They do not effect the flavor or aroma of the beer.

    Check the born on date on the bottom of the can. IPAs should be consumed fresh, so the 5 month old IPA that’s been sitting in, beside, or on top of your beer fridge in the carport is not going to be as good as a 2 day old or 2 month old IPA.

    So, these white specs drifting harmlessly around in your freshly poured Crowd Control Imperial IPA, kicking you in the face with sweet mango and sex and magic… What are they?

    It begins with the fact that we are pushing the limits of our ingredients and processes to put more and more non-kettle hops in our beers, which lends to more hop oils in our IPAs. These heavy dry-hopping sessions are great for flavor and aroma, but they are not great for clear beer. All beer here at Southern Prohibition use only time and temperature for filtrations rather than external filtration equipment or additives. For many of our beers, this process of natural filtration is enough to get very clear beer in the can. For the heavily dry-hopped, the hop oils are left in suspension, sometimes with yeast and lingering proteins. Some breweries filter this out, which is totally respectable, but it’s just not our way of doing things. We like the flavor and complexity that accompanies the live, unfiltered beer.  

    As our live beer sits in its package for a few weeks, all of that hop oil begins to clump together with the yeast sediment and lingering protein in your can of Crowd Control, occasionally causing floaties that freak you out. And you know what guys, it’s ok to be freaked out by stuff. (I stare at the sky sometimes at night, and think about aliens… and I’m freaked out because I don’t know the answer.) Proudly we boast that Southern Prohibition is doing some stuff in the beer industry that most of us here in the Southeast are not accustomed to, so never hesitate to reach out or visit our taproom and ask us questions about beers and beer styles.

    We can’t promise that we will always please your specific taste for beer, but we can tell you this—we have extensive QC and QA going on at our brewery and will not ship out or pour a beer that is infected or wrong in any way. Your hard earned money spent on our hard work is always appreciated and respected. Every batch of our beer goes through a barrage of lab tests, and every question or concern that has ever come back to our brewery about a beer has been taken seriously.


    Drink fresh IPAs. The floaties are alright. We love you very much.

    Team SoPro

  • Paradise Lost Double Dry-Hop IPA: Limited Draft Supply

    Deep golden and opaque, Paradise Lost is our hoppiest beer to date. Massive tropical fruit and pine aromas escape the top of the glass thanks to the dose of Lupulin powder and a heavy handed double dry-hop. Clinging to the flaked oats like a life preserver, hop oils remain in suspension creating full flavors of peach, mango and pineapple. This is a beer celebrating our fondness of hops and how we utilize them, and like all IPAs it is meant to be drank fresh.

    Draft only and limited availability in Southern Prohibition's footprint.

    Devil’s Harvest Breakfast IPA, Crowd Control Imperial IPA, 2017 IPA (DRAFT ONLY) and Paradise Lost Double Dry-Hopped IPA (DRAFT ONLY) – Southern Prohibition is dry-hopping the South for people who crave it.

  • It's March 1st, and we haven't said a word about 2017 IPA?

    2014, 2015, 2016 and now 2017. Four years of four very different, superb India Pale Ales. We won't get all starry-eyed, reminiscing of IPAs gone by.. yet. SoPro is looking to the future, and the future is now.. sort of. This weekend we are releasing a draft only, single batch to send out to our magnificent, day one fans found right here in South Mississippi. This Summer you will all be seeing the 2017 16 ounce 4 packs hitting the shleves throughout our markets. 

    So what is 2017 IPA? Here it is from the mouth of our head brewer, Mr. Benjamin Green:

    “2017 IPA is a murky, golden hop bomb. Strong pine and citrus aroma, with pineapple and peach dominating the nose thanks to the large dosage of Centennial and Denali hops. Flavors of pine, grapefruit dankness and tropical fruit are surrounded by a moderate bitterness with a clean finish. Heavier than Devil’s and lighter than Crowd Control on the mouth feel, this year’s IPA is sticky yet refreshing. ABV clocks in at 6.2%"

    Find it around Hattiesburg this weekend and early next week!


    Keg and Barrel (in time for that Crawfish Boil this weekend!)

    Glory Bound Gyro Co.

    The Mahogany Bar

    The Porter

    The Thirsty Hippo


    Growler Fill:

    The Brew Kettle

    Hub City Beers


    Taps & Crafts


    (List will update)


    And of course, come visit us at the source by taking tour of the brewery and giving it a taste.

    SoPro Taproom

    301 Mobile Street

    Hattiesburg, MS 39401

    Thursday and Friday 5-9 PM

    Saturday 1-5 PM


    Happy hunting, our dear friends. May your IPAs be fresh and your year be as good as it can be.


    Team SoPro

  • Devil's Harvest Breakfast IPA: A New Beer in 2016. A New Look in 2017.

    By our own choosing, Devil's Harvest went through a period of vast changes in 2016. With access to exciting, new hops and a general drive to make things better, we embarked on this journey to take a brand we've had in our portfolio day one of Southern Prohibition, from good to great. I'd like would like to take a moment to answer some questions we've had about this beer:

    1) "My beer is cloudy, it's hazy, it's not aesthetically pleasing. Is something wrong with it?" 
    This is no accident. Devil's Harvest has entered the realm of East Coast "juicy" IPAs. While we have great respect for tradition and style guidelines, this "new" variation of IPA is very different from West Coast clear, bitter, and piney IPAs. 
    2) "What's the cloudiness from?" 
    It is from a portion of flaked oats in the grain bill, hop haze from the massive amount of dry hop, and from a small amount of lingering yeast -- all leading to a very aromatic, fruity, and cloudy IPA with no bitterness. These beers, like any IPA, are designed for fresh consumption.
    3) "Are all your beers from Southern Prohibition going to become this hazy?" 
    4) "Devil's Harvest has changed since it's changed. Can you change it back?" 
    This beer has been worked on for several months, batch to batch, and is to a point now where the preferred our consumer's price point and our end goal of flavor and aroma are in unison.
    5) "Are you going to rebrand Devil's Harvest with the new flavor?" 
    The big change in the product has taken us to rebranding the image and style, and we are extremely happy to share it with you. You'll be seeing this bad boy on the shelf in March this year. This beer is an East Coast IPA now -- and with the flaked oats, low ABV and orange juice appearance, Breakfast was a fun word to add. We now introduce to you Devil's Harvest Breakfast IPA instead of the American Pale Ale it once was.
    If you haven't had a Devil's Harvest in a while, grab one up. We are always improving, always learning and always making great beer and giving you something to look forward to from us at Southern Prohibition. Hope you like it and the new can.
    Thanks to everyone who has been on this ride, and thanks for the support as we rebuild and rebrand Devil's Harvest and make our brewery even bigger and better in 2017.
    Benjamin Green (Head Brewer) and the SoPro Team

    P.S. We are working on a very limited double dry-hopped IPA called Paradise Lost, but that's a different story.