In 2010 James Westphal and Mark Kelpe had huge dreams of an esoteric beer bar with great American Gastropub style food when they created Beer Kitchen. The vision included 8 draft beers, roughly 40 bottles, flat top grill burgers, and a brunch that would soon be something great!
Fast forward to 2015, Beer Kitchen has become a Kansas City staple for weekend brunch, some of the best burgers in town, and a bottle beer list that now includes more than 70 beers. One thing that hasn’t changed was the number of draft beers. How can a beer forward bar call themselves “Beer Kitchen” when they only have 8 taps?
Here’s a little insight into our logistical storage problems. Westport was built between 1833 and 1858 which lends to a lot of history, but the old buildings aren’t great for storage. For the last 4 years, we’ve stored food and kegs in the same small cooler in the kitchen creating storage problems for our food and draft beer. In 2013, Beer Kitchen’s landlord, started putting together a plan to reorganize some of the space and we were able to find enough space in our cramped basement to install a beer cooler.
This week, we will debut our 16 taps. We’ve doubled! A place that calls themselves Beer Kitchen will now have a more appropriate amount of draft beer!
The first lineup of 16 drafts will look like this:
Dieu du Ciel Herbe a Detourne
Oskar Blues Old Chub
Julian Cider, Cherry Bomb
Bell’s Two Hearted
Boulevard The Calling
Deschutes Obsidian Nitro
Odell Fernet Porter
Mother’s Spring Batch
UrbanChestnut Winged Nut
Torn Label Monk & Honey
SouthernTier Old Man Winter
We expect to have all of our drafts available Thursday afternoon ready for your enjoyment!
-RandylDanner, Director of Beer