July 27, 2009

Latin Fever Dinner - Aug. 4

Join us next Tuesday - Aug. 4, 2009 at 7:00 PM - for the next installment of our increasingly popular Brewmaster's Dinner series. This month's dinner will feature a line-up of Mexican-style or influenced beers carefully matched with a 4 course meal. We'll be sampling beers from Rogue, Xingu, Negra Modelo, Quilmes and even our own McCoy's version of the Cerveza-style lager. These events have sold out in the past so please call us at 816-960-0866 to make your reservations today.

We hope to see you there!

July 23, 2009

Left Hand Brewery Night at the Foundry

Join us tomorrow night - Friday, July 24th - for an evening with Left Hand Brewing Company's Mike Walters. Mike will be with us from 5:00 - 7:00 at the Foundry as we offer $5 pints of Left Hand's Sawtooth Amber Ale with $3 refills - you keep the glass! Also, Milk Stout bottles are only $5 and you keep the Left Hand glass as well. Mike will also be tapping a keg of the popular St. Vrain Tripel promptly at 5:00.

The weekend starts here...


On Tap Now: Hefeweizen

Hefeweizen is a cloudy wheat ale that originated in Bavaria/Germany. The direct translation is: hefe (yeast) & weizen (wheat). Yeast in the name refers to the fact that this beer is unfiltered and remains cloudy thanks to the suspended yeast. This yeast also contributes to the unique banana & clove qualities to the aroma and flavor of Hefeweizen.

Ironically enough, Hefeweizen, one of the most popular Reinheitsgebot-breaking beers styles, was born in Bavaria and survived despite the law due to a bureaucratic loophole that was intentionally introduced by the rulers of Bavaria, the Dukes of Wittlesbach. Apparently, the royals had a taste for Weissbier ("white beer"), a refreshing style also known as Weizenbier ("wheat beer"), that was brewed using malted wheat in addition to the usual malted barley. So in 1520, they mandated that a single brewery, overseen by the Dukes of Degenberg, would be allowed to brew Weissbier. The Degenbergs continued as the exclusive Weissbier brewers - and paid a hefty fee for the privilege - until 1602, when the final Duke of Degenberg died without an heir and the family's assests were given to the ruling Wittelsbachs under feudal law.

Brewer's specs:

Pale 2-row malt
Vienna & Munich malts
Lots of malted & unmalted wheat

Fermented with a German Hefeweizen Yeast strain

5% ABV

July 14, 2009

You Should Be Here!

Available on tap now at McCoy's & the Foundry: McCoy's Mother's Milk Stout!

Milk stout (also referred to as "sweet stout" or "lacto stout") is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness, body and calories to the finished beer. Milk stout was once claimed to be nutritious, and was even given to nursing mothers.

Brewer's specs:
Chocolate Malt
De-bittered Black Malt
Flaked Oats
Acidulated Malt
Crystal Malt

East Kent Golding

Lactose sugar added to kettle during boil

Fermented with our house Ale yeast

Pours a rich, black color with light-brown head. Features a sweet, dark roasted malty aroma with some fresh ground coffee. The flavor is smooth & silky with a nice mocha middle followed by a soft finish.

OG. 17.8 Plato
7.1% ABV
Now available in bottles and coming soon on tap: Southern Tier Creme Brulee Stout!

Also available on tap: Boulevard's extremely popular "farmhouse ale" - Tank 7!

One of the best IPAs available year-round to the Midwest: Bell's Two Hearted Ale!

July 13, 2009

On Tap Now: Kölsch!

Originally brewed in Köln, Germany, this is our take on the traditional, yet relatively obscure, German style ale. Typically less bitter than German lagers, our Kölsch is light to medium bodied, very pale in color and finishes crisp, dry and refreshing. Very faint notes of sweet grape round out this unique beer that pairs perfectly with the summer heat.

Brewer's specs:

Pilsner malt - 86%
Munich malt - 7%
White wheat - 7%

German Hallertaur & Spalt

Fermented using German Kölsch yeast

OG. 14 Plato
5.5% ABV

July 08, 2009

Schlafly Brewmaster's Dinner - 7.07.09

Wow, what a night! The turnout, the food, and of course, the beer, were all fantastic! Many thanks to those of you who made it out last night, for those who didn't, here's what you missed:

Seared salmon with blackberry compote & fennel-apple-celery slaw paired with Grand Cru - 9% ABV.

Prosciutto, gorgonzola & fig jam flatbread with arugula paired with Tripel - 10% ABV.

French-style cassoulet with duck sausage, tomatoes & white beans served with Quadrupel - 12% ABV.

Schlafly brewmaster Steven Hale discussing his beers, his kilt & the lyrics to "MMMBop"...

Flourless chocolate torte with caramel ice cream & almond brittle paired with barrel-aged Imperial Stout - 10.5% ABV.

Phyllo beggar's purse filled with sun-dried apricots, dates & figs served with Oak-aged Barleywine - 10.5% ABV.

More images from the dinner can be found here - http://s619.photobucket.com/albums/tt271/mccoyspublichouse/Schlafly%20Dinner%2007-07-09/


July 01, 2009

McCoy's 11th Anniversary Ale - Triple B

11th after the 12th? That's right! Our Triple B - or Big, Bold & Beautiful - is last year's special Anniversary Ale that's been aging since this time in 2008 (we only have ONE keg available!). The write-up below was written when the ale was fresh, so the hops have mellowed a bit, however, this brew still defies classification - fitting somewhere between an Old Ale, Barleywine & ESB...

Aroma: a prominent hop aroma that is derived from American varities featuring a citrusy character and European varities that are more floral & spicy. In our version we use Chinook and Horizon - from the Pacific Northwest - and English Fuggle and German Hallertaur hops. It's then dry-hopped for an even hoppier aroma. Clean malty sweetness is found in the background, and fruitiness, either from esters or hops, is also prevalent. Some alcohol can be noted, but it does not have a "hot" character.

Appearance: Color is amber to medium reddish copper.

Overall Impression: An intensely hoppy, very strong pale/amber ale with maltiness and deep malt flavors. Strongly hopped but clean, lacking any harsh bitterness, this is our tribute to historical ESBs.

History: Considering the recent innovations of American craft brewers pushing the envelope to satisfy the need for increasingly intense products, Triple B may be stretched to cover historical and modern American/English ales that are stronger and hoppier, yet lack the malt intensity of classic barleywines (although, this comes close!). The adjective "triple" is arbitrary and simply implies a stronger version of an ESB - "imperial", "extra", "extreme" or any other variety of adjective would be equally valid.

Brewer's specs:

78% Pale 2-row Malt
9% Crystal Malt
9% CaraPils Malt
4% Melanoidin Malt

Whole leaf Chinook added to mash
Fuggle added to first wort
Horizon & Hallertaur for 90 minutes
Fuggle & Hallertaur for 60 minutes
Hallertaur for 10 minutes
Fuggle & Hallertaur at whirlpool
Dry-hopped with Fuggle

OG. 23 Plato
McCoy's House Ale strain fermented 7 days at 21 C

90+ IBUs
11% ABV