You Say Tomato Beer Dinner - 7.17.11

It's almost time for our next Brewmaster's Dinner at 6:30 Sunday, July 17th.  This time we're featuring a menu created by local chef Michael Peterson, who has held executive chef / menu development positions at Hickok's, Grand Street Cafe, All-Star Pizza & Pub, Trezo Mare, Trezo Vino & many more.  Michael's put together a unique 5-course dinner showcasing locally-grown heirloom tomatoes from Kansas City, Kansas' Kurlbaum Farms, while Beer KC's beer director Randyl Danner selected beers for each dish.  Here's what's on the menu:

- Clamato Chelada reception course

- Carpaccio of wild Ivory King salmon with chilled Brandywine hash & lemon-scented popcorn shorts paired with 1809 Berliner Weiss

- Duck-fat fried Black Krim with Cherokee Purple Bloody Mary served with O'Dell Double Pilsner

- Golden Sunray gazpacho with red chili prawns & tempura shiitake mushroom with Firestone Walker Double Jack

- Foie gras braised Day Boat scallops with simmered Juanne Flamme and buttered potato paired with Chimay White

- Peaches & cream gelato with basil shortbread and salted caramel brittle served with Boulevard & Deschutes Collaboration White IPA

Tickets are $50 per peson - including tax & gratuity - and are available now at all 3 Beer KC restaurants or by calling Beer Kitchen at (816) 389.4180.  Call us or stop by for a pint today!

Now on Tap - Imperial Red Ale

Introducing our first ever Imperial Red ale.  Brewed in honor of the 15th Anniversary of McCoy's Public House, this special brew doubles our seasonal Red ale recipe creating an extremely hoppy, malty & high alcohol Red.  Lots of Crystal malt for body and sweetness with plenty of hops to compliment the sturdy, yet balanced body of this fine quaffer. This is a modern twist on a traditional style.

Brewer's specs:

Malt: 70% Pale 2-Row, 12% Vienna, 12% Crystal, 6% Biscuit & 1% Roasted

Hops: Cascade, Horizon, Centennial, Hallertauer & Goldings

OG 22 Plato
90+ IBU
9.2% ABV

Pics - Summer Solstice Dinner

Last night's Summer Solstice dinner at Beer Kitchen was one of the more memorable Brewmaster's Dinners we've had yet.  The food was out of control and the pairings were spot on.  While the crowd was noticably smaller than usual, it actually worked in our favor - the atmosphere was intimate and the conversation was interesting and hilarious.  With discussion ranging from how to define classic rock to how to make artificial caviar, it was a great night all around.  Huge thanks to those of you who made it out last night, but for those that didn't, here's what you missed: 

pan-seared sea scallops with beer butter reduction and white asparagus paired with Reissdorf Kolsch

watermelon salad with goat cheese, microgreens and Biere de Miel vinaigrette served with Dupont Bier de Miel Biologique

smoked rabbit sausage with mushroom and gorgonzola streudel paired with Odell St. Lupulin

slow-braised pork butt with mixed bean and roasted corn succotash served with Boulevard Two-Jokers

vanilla flan with mixed berries

flan with Crispin Brown's Lane cider sorbet paired with Crispin Brown's Lane English dry cider - this sorbet was so delicious it was practically demanded that we serve more!   

We're still finalizing a few details for July's Dinner, but each dish will feature a different variety of heirloom tomatoes from Kansas City, Kansas' Kurlbaum Farms.  Some anticipated courses include carpaccio of wild Ivory King salmon with chilled Brandywine hash and lemon-scented popcorn with O'Dell Double Pilsner, Golden Sunray gazpacho with red chili prawn & tempura shiitake with Firestone Walker Double Jack IPA, and tomato gelato with basil shortbread & salted caramel brittle paired with Boulevard & Deschutes White IPA.  More info on that dinner as it becomes available - it's gonna be good!

Now on Tap: Goode Farmhouse Ale

Back on tap at McCoy's & the Foundry is our very popular Goode Farmhouse Ale. Named after Gib Goode, the farmer who generously picks up our spent grain every week, Goode Farmhouse is the fifth batch of our unfiltered & characteristically cloudy Belgian-style ale.  This complex ale tends to be semi-dry  with lots of fruity flavors and aromas.  Bold earthy yeast flavors, a mild hop profile, lots of spice and just a touch of sweetness round out this complex and refreshing brew.

Brewer's specs:

Pale 2-row & unmalted wheat

Styrian Goldings hops

Fermented with Belgian Ale yeast

6.1% ABV

Cheers!

Summer Solstice Dinner - 6.19.11

Join us at Beer Kitchen next Sunday at 6:30 for the latest installment of our monthly Brewmaster's Dinners.  This month's theme is Summer Solstice - we'll be pairing 5 refreshing summer brews with a 5 course dinner.  Here's what's on the menu:

- pan-seared sea scallops with beer butter reduction and white asparagus paired with Reissdorf Kolsch

- watermelon salad with goat cheese, microgreens and Biere de Miel vinaigrette served with Dupont Bier de Miel Biologique

- smoked rabbit sausage with mushroom and gorgonzola streusel paired with Odell St. Lupulin

- slow-braised pork butt with mixed bean and roasted corn succotash served with Boulevard Two-Jokers

- vanilla flan with mixed berries and Crispin Brown's Lane cider sorbet paired with Crispin Brown's Lane English dry cider

Tickets are only $50 per person, which includes tax & gratuity.  Seating is limited so make your reservations today by stopping into any of the 3 Beer KC restaurants or by calling Beer Kitchen at (816) 389-4180.

Cantillon Tapping - 6.14.11

On Tuesday, June 14th at the Foundry we'll be tapping two very exciting sour beers from Belgium's Cantillon, the last existing lambic brewery in Brussels.  Iris, a spontaneously fermented, barrel-aged beer, is made without wheat, using pale malts and 50% fresh hops, compared to 100% dried hops like most other unblended lambics, then dry-hopped for two weeks prior to packaging.  It is brewed only once a year, hence the dating, and we'll be sampling the 2007 batch. We'll also be offering their extremely rare Cuvee des Champions - a commemorative ale made from a two-year old unblended lambic that is dry-hopped for three weeks with Styrian Goldings in the barrel, then refermented with Belgian candi sugar.  It currently holds an A rating with only 27 'on-tap' reviews at BeerAdvocate.

We'll start pouring these beers at 4:00; $5 for a 6 oz. taster or $10 for a full glass. 

Pics - Kansas City Craft Beer Fest

Colorado's Avery Brewing Co. brought their IPA & Belgian pale ale Karma

St. Louis' Schlafly brought their summer Special Release American IPA & Biere de Garde

The sampling glass guests got to keep

Crispin had a yet-to-be-released apricot cider that was phenomenal

Peeps

KC's newest nano-brewery Doodle Brewing Co. brought their Belgian Dubbel and an unreleased Vanilla Porter

Goose Island brought their Belgian-style Matilda & Fleur

New York's Southern Tier brought the hops with their IPA & Gemini blend of UnEarthly & Hoppe

New Belgium brought their summer seasonal Somersault & their anniversary beer Super Cru - a doubled version of Fat Tire with pear juice & saison yeast

New York's Ommegang brought their Belgian pale ale & Chocolate Indulgence



McCoy's offered their Maibock & the Ginger Shandy proved that its one of the best summer beers around 



Bell's brought their Double Cream Stout but their summer wheat beer Oberon was a crowd favorite



It was a great day to be out drinking delicious beer with good people and we look forward to doing it again soon!  Cheers!