March 30, 2011
March 28, 2011
Last night's Brewmaster's Dinner at Beer Kitchen featured the Belgian-insipired ales of Chicago's Goose Island Brewing Company. Regional Goose Island sales manager Paul DeVries was the guest speaker, who mentioned that he'd be heading back to Chicago first-thing this morning for an "all-employee meeting", but apparently had no knowledge of the somewhat unsettling news that broke this morning at that very meeting. Regardless of the upcoming changes at the brewery, the five-course dinner was phenomenal - probably one of the most creative and satisfying dinners we've done yet. Huge thanks to those of you who continue to support these dinners and push craft beer in Kansas City!
|Sofie - farmhouse ale fermented with wild yeasts & aged in wine barrels with orange peels - 6.5%|
|Lump crab & artichoke beignets with cajun horseradish remoulade|
|Beer Kitchen manager Randyl Danner explained the food pairing for each course, while Paul DeVries explained the origin, style and brewing process of each of the beers|
|Fleur - pale ale blended with hibiscus & kombucha tea - 7%|
|Braised walleye with smoked San Marzano tomato confit|
|Hickory-smoked pork belly with roasted beet, squash, faro & Maytag blue cheese salad|
March 24, 2011
Back on tap: the 2010 release of our Belgian-style Abbey Dubbel. A rich malty beer with some spicy/phenolic and mild alcoholic characteristics. Traditionally a Trappist ale, many breweries create similar "dubbels" in an attempt to emulate originals like Westvleteren 8, Westmalle Dubbel & Chimay. Spicy Belgian yeast and a dark malty body compliment notes of dried fruit and mild charred oak. There are plenty of flavors to pick out on this one!
Malt: Pale, Brewer’s, Munich, CaraPils, Chocolate, Vienna & Biscuit
Hops: Hallertaur, Perle & Styrian Goldings
OG. 21 Plato
March 21, 2011
Red Nectar amber ale - 5.8%; 2010 GABF Gold Medal: American-style Amber Ale
Chinese five-spice seared Ahi tuna on wonton crisps with micro-greens
An elite group of beer dudes: New Belgium, Boulevard & McCoy's employees plus a couple of KC Gents.
|Nectar IPA - 6.7%; 2008 World Beer Cup Silver Medal: American India Pale Ale served with|
mini-pastries filled with Jamaican jerk chicken, roasted pineapple & red pepper relish
|Hemp Ale - 5.7%; 2006 World Beer Cup Bronze Medal: American Brown Ale paired with mini Kobe beef corn dogs with sweet corn pistachio batter|
March 16, 2011
Now on tap for a limited time is the second-ever batch of our Toddy Porter. We took Westporter and added a "toddy" blend from our friends at the Broadway Roasting Co. This is the same delicious cold-extract coffee blend we use in our Broadway Toddy Stout, but this time infused with our rich & roasty porter. This is a limited-edition brew that won't be around for long.
Malt: Pale 2-row, Chocolate, Crystal, Carapils, Melanoidin & White Wheat
Hops: American Horizon, Bravo, English Fuggle and Goldings
Starting Gravity: 15 Plato
Fermented with McCoy's house ale yeast
Cold extracted Broadway Cafe Toddy added after maturation
March 05, 2011
As if we didn't have enough going on in March between Chocolate Ale Week, the Firestone Walker Release Party & the Goose Island Brewmaster's Dinner, we're giving you yet another reason to hit the corner of Westport Road & Pennsylvania Avenue. On Tuesday, March 15 we're offering 4-beer flights of some of the biggest, hoppiest beers we've had come through our bars: Bell's Hopslam (the highest rated DIPA available in Missouri; 10% ABV), Founders Double Trouble (9.4% ABV; 86 IBUs), Bear Republic's very limited, draft-only Apex (7.5% ABV; 100+ IBUs) and McCoy's own Citra DIPA brewed with honey and finished with champagne yeast (11% ABV; 90+ IBUs). This is a first come, first serve event so there's no need to make reservations or RSVP. We'll be offering the flights when the Foundry opens at 4:00 and ending around 7:00 or whenever the beer runs out. Come put your tastebuds through the IBU ringer - cheers!