Beer KC

Firestone Walker Flight Night - 2.20.12

2012-02-15T19:28:00.002-06:00

On Monday, February 20th, the Foundry will be offering a flight of some very special beers from California's Firestone Walker and their Nectar Ales sister brand. $7 gets you samples of their flagship barrel-aged English-style pale ale Double Barrel, the Parabola imperial stout, Fifteen anniversary ale, Pale Ale 31 & Nectar Black Xantus: whiskey barrel-aged imperial stout with organic/free-trade coffee. Flights will be available when the Foundry opens at 4:00. Cheers!

Pics - Grain vs. Grape 2.12.12

2012-02-14T12:57:00.000-06:00

Sunday night's Brewmaster's Dinner at Beer Kitchen was the second annual Grain vs. Grape Valentine's Day dinner: a five course food pairing battle between beer and wine. Local sommelier Kathy Rohlfing of Room 39 selected the wines, while our own beer director Randyl Danner chose beers for each course. This was a great way to see how and why some pairings work better than others, making it very informative and at the same time very enjoyable. Once again we thank those of you who joined us, but for those that didn't here's what you missed:

The menu with hand-made commemorative buttons and voting ballots courtesy of McCoy's bartender Ricardo Ruiz; diners voted on whether they preferred the wine or beer for each pairing

Sizzled day boat scallop with pain perdue and truffle fig butter paired with Grand Teton Persephone imperial pilsner & Chateau Lemonthe Bordeaux Blanc. Wine was the heavy favorite on this course. The delicate sweetness of the wine paired wonderfully with the buttery scallops.

Spent grain poached egg with steak frites and duck gravy paired with Kulmbacher Monshchof Schwarzbier & Arizona Stronghold Nachise. This was a close one but beer took the win to even the score 1-1. This dish was probably the highlight of the dinner - and any of the other recent Brewmaster's dinners.

Creamed local oyster mushrooms and cheesy fennel poofs paired with Goose Island Fleur & Paitin Nebbiolo "Ca Veja" Piedmont. Beer won this course taking the lead making it 2-1. The earthiness of the mushrooms were perfectly complimented by the wild yeast in Fleur.

Java braised beef rib with charred, peppered and smashed sweet corn paired with Deschutes Black Butte XXIII & Cedarville Zinfandel. Once again, beer won. The big roasted flavors of Deschutes' imperial porter were bold enough to handle this hefty dish.

Bounceberry pancake with vanilla cream and chutney paired with Boulevard Two Jokers & Jorge Ordonez "Seleccion Especial" Moscatel. The slightly sour double witbier was a perfect match for the tart berries and creamy vanilla.

Clearly, beer was the big winner taking the win in 4 of the 5 dishes. This dinner was a ton of fun and we're very excited about the next one; but we're actually going to be next month off, so there will be no Brewmaster's Dinner in March but we have lots of other cool stuff in the works. Check back here for more information as it becomes available. Cheers!

Now on Tap - Baltic Porter

2012-02-09T19:31:00.003-06:00

Now on tap is the second collaboration beer between McCoy's brewmaster Keith Thompson and James Hudec, brewmaster of Kansas City's Gordon Biersch locations. The pair previously worked together on a very popular version of a Sticke Altbier but this time they've done a Baltic porter - an English-style dark beer typically stronger in flavor and higher in alcohol than a traditional porter. We used British malt and hops and fermented with a Bavarian lager yeast strain at low temperatures to keep ester development down and smoothness up. Dark malt flavor balanced with lightly floral hops and the smooth, crisp finish of a lager.

Brewer's specs:

Malts - 2-row pale, Dextrin, chocolate, crystal & honey

Hops - Yakima Goldings & East Kent Goldings

Fermented with Gordon Biersch house lager yeast

5.6% ABV

Grain vs. Grape Dinner - 2.12.12

2012-02-06T19:02:00.003-06:00

It's time again for one of the most exciting and interesting Brewmaster's Dinners of the year - the second annual Grain vs. Grape Dinner: an epicurean food pairing battle between beer and wine. Beer KC beer director Randyl Danner will be selecting beers for the 5 course dinner, while renowned sommelier Kathy Rohlfing chooses the wines. Last year's dinner was very informative and a whole lot of fun - check it out pictures here. Here's what's on this year's menu:

- sizzled day boat scallop, pain perdu and truffle fig butter; Grand Teton Persephone imperial pilsner vs. Chateu Lamonthe Bordeaux Blanc

- spent grain poached egg, steak frites with duck gravy; Kulmbacher Monshchof Schwarzbier vs. Arizona Stronghold Nachise

- creamed local oyster mushrooms and cheesy fennel poofs; Goose Island Fleur vs. Paitin Nebbiolo "Ca Veja" Piedmont

- java-braised beef rib, peppered, charred & smashed sweet corn; Deschutes Black Butte XXIII vs. Cedarville Zinfandel

- bounce berry pancake with vanilla cream & chutney; Boulevard Two Jokers vs. Jorge Ordonez "Selection Especial" Moscatel

The dinner will take place at Beer Kitchen on Sunday, February 12th at 6:30. Tickets are only $60 - including tax and gratuity - and are available at all 3 Beer KC restaurants or by calling Beer Kitchen at (816) 389-4180. Cheers - happy Valentine's Day!

Collaboration Baltic Porter - 2.7.12

2012-02-02T17:44:00.000-06:00

Tuesday, February 7th marks the release of the second collaboration brew between McCoy's & Gordon Biersch. The previous version was a very well received Sticke Altbier, but this time they've brewed a traditional English-style Baltic Porter. The style is similar to a regular porter but typically has a stronger flavor profile and contains a higher alcohol content. Brewmasters Keith Thompson of McCoy's and James Hudec of Gordon Biersch will be on hand to answer any questions you might have as we pour $3 pints beginning 4:00. See you Tuesday - cheers!

Now on Tap - Paul Bunyan RIS

2012-01-31T12:20:00.002-06:00

Now on tap for a limited time is another amped up version of our Ursa Major Russian imperial stout - this time its been aged in Jack Daniel's whiskey barrels with organic maple syrup from Vermont. The sweetness of the maple compliments the huge roast flavors of Ursa wonderfully resulting in a remarkably complex and delicious imperial stout. This is a very limited release and only available on cask at McCoy's.

Chocopocalypse - 1.31.12

2012-01-30T15:29:00.002-06:00

The Boulevard Brewing Co. & Christopher Elbow collaboration beer, Chocolate Ale, has begun hitting bars, restaurants and retail accounts today and we'll be offering the beer on draft at the Foundry & Beer Kitchen. Beginning at 4:00 tomorrow we'll have 6 oz. pours of the remarkably sought after beer for just $4. The Foundry has three 1/6th barrel kegs we'll be selling until they run out; holding one keg back for Valentine's Day on Tuesday, February 14th; not sure on Beer Kitchen's allotment. See you tomorrow - cheers!

Pics - Grand Teton Beer Dinner 1.22.12

2012-01-26T16:44:00.000-06:00

Sunday night's Brewmaster Dinner featuring Idaho's Grand Teton Brewing Co. was another excellent showcase of food and beer pairings, and was a personal favorite of recent dinners. The beers were carefully matched with each dish allowing the characteristics of each to shine, while maintaining a unique interplay of balance and contrast. Thanks to those of you who made it out, but for those that didn't here's what you missed:

pan-fried sweetbreads with red chili flake honey paired with Pursuit of Hoppiness imperial red ale

smoked tomato & fennel broth with basil goat cheese, house made cracker and Sweetgrass American pale ale

red snapper with citrus butter pommes anna and roasted winter vegetables with Howling Wolf hefeweizen

roasted sirloin with fried egg and spicy potatoes with Bitch Creek ESB

chai-infused pana cotta with candied citrus zest and chocolate sauce with Wake Up Call imperial porter

Tickets are on sale now for February's dinner: the second annual Grain vs. Grape Dinner featuring local sommelier Kathy Rohlfing - a food pairing battle of wine vs. beer. Last year's was a great learning experience and a whole lot of fun. Will beer take home the crown again this year? Find out at Beer Kitchen Sunday, February 11th. Stop by any of the Beer KC restaurants or call Beer Kitchen at 816.389.4180 to make your reservations; $60 per person or $100 per couple including tax and gratuity. Full menu and more info coming soon.

Pitch Interview with Keith Thompson

2012-01-23T20:09:00.003-06:00

Local magazine The Pitch recently caught up with our brewmaster Keith Thompson in a series of interviews for their food and drink blog, Fat City. Keith has been the man behind McCoy's brews since we opened in 1997 and we're very proud to have such a talented brewer continually cranking out award-winning beers in Westport. Learn more about the living legend here, here and here. Cheers to you, Keith!

Deschutes Launch Party - 1.16.12

2012-01-13T15:36:00.000-06:00

On Monday, January 16th, the Foundry will be welcoming Bend, Oregon's Deschutes Brewery to the Kansas City market. For just $6, we'll be offering flights of their Mirror Pond Pale Ale, Black Butte Porter, Hop Henge Experimental IPA, Abyss Imperial Stout & Black Butte XXIII - an 11% ABV imperial porter with orange zest, pasilla negra chilies & chocolate nibs. Also, between 5:00 - 8:00, Deschutes brewmaster Brian Faivre will be in the house to discuss his creations with you. Established in 1988, Deschutes has grown to become the 5th largest craft brewery in America and their beers continually win awards and contests all over the world; they were also recent White IPA collaborators with KC's own Boulevard Brewing Co. We're very excited to add Deschutes to our lineup and we're sure you will be too after trying these beers. Cheers!

Foundry named Top 100 Beer Bar

2012-01-11T17:14:00.001-06:00

The Foundry was recently named one of America's Best 100 Beer Bars by Draft Magazine for the second year in a row. The article makes note of the Foundry's 200+ beers, pot roast sliders and signature beer cocktails. Click here to read the full article. Cheers!

Now on Tap - Red Eyed Monster

2012-01-05T18:25:00.001-06:00

Hold on to your BGBMs - we have a very small amount of Ursa Major that has been resting in Jack Daniel's Tennessee whiskey barrels for a few months along with some fresh vanilla beans and the same 'toddy' coffee blend made for us by the Broadway Roasting Co. The addition of coffee & vanilla, plus the oak & whiskey characteristics from barrel-aging, elevate this massively complex Russian imperial stout to a whole new level. Served on cask through the beer engine only at McCoy's.

Now on Tap - Calypso DPA

2012-01-02T15:53:00.002-06:00

Now on tap is the latest batch of our single-hop double pale ale - this time brewed using only Calypso hops. Calypso is a brand new breed of hops known for its pleasant fruity flavors with notes of pear, tart apple and perhaps an earthy tea-like flavor. We tapped this on New Year's Day so this stuff is FRESH. Come try it but beware the 11% ABV!

Brewer's specs:

Malt: 85% 2-Row, 10% Vienna, 5% malted white wheat

Hops: Calypso, added at 10 different times from start to finish

Fermented 7 days with McCoy's house ale yeast

90+ IBU

11% ABV

Grand Teton Beer Dinner - 1.22.12

2011-12-29T17:25:00.000-06:00

Beer Kitchen's first Brewmaster's Dinner of 2012 will feature beers exclusively from Victor, Idaho's Grand Teton Brewing Company. Grand Teton is most known for their multiple award winning Bitch Creek E.S.B. (pretty impressive stack of awards for one beer!), but they've stepped up their credentials considerably with the addition of their Brewer's Series & Cellar Reserve Series, putting out more world-class brews like the Lost Continent Double IPA and Persephone Imperial Pilsner. We're pretty lucky to have one of the most underrated small breweries distribute their beers to Kansas City and very excited to feature them at this dinner. Here's whats on the menu:

- pan fried sweet breads with red chili-flake honey paired with Pursuit of Hoppiness Imperial Red ale - 8.5% ABV

- smoked tomato & fennel broth with basil goat cheese and house made cracker with Sweetgrass APA - 6% ABV

- red snapper with e.c.b. pommes anna & roasted winter vegetables with Howling Wolf hefeweizen - 5% ABV

- roasted sirloin with fried egg & spicy potatoes with Bitch Creek E.S.B. - 6% ABV

- chai infused panna cotta, candied citrus zest & chocolate sauce with Wake Up Call Imperial Coffee porter - 7.5% ABV

Tickets are only $50 per person - including tax & gratuity - and can be picked up at all 3 Beer KC restaurants or by calling Beer Kitchen at (816) 389.4180. See you next year - cheers!

Now on Tap - Broadway Toddy Stout

2011-12-26T18:37:00.000-06:00

Now on tap for a limited time is the latest batch of our Broadway Toddy Stout. This is our Oatmeal Stout that's been infused with a special 'toddy' coffee blend made exclusively for McCoy's from our friends at the Broadway Roasting Co. The toddy method of brewing is a cold-extraction, which reduces the coffee's bitterness by up to 70%, resulting in a highly concentrated coffee with tons of flavor and packed with caffeine.

Brewer's specs:

Malt: pale, Munich, Carapils, roasted, black, honey & oats

Hops: Bravo & Willamette

Fermented with McCoy's house ale yeast

Cold extracted Broadway Cafe toddy added after maturation

45 IBU

6.1% ABV

Now on Tap - Ursa Major Imperial Stout

2011-12-21T20:44:00.001-06:00

Now on tap is a fresh batch of our Russian imperial stout, Ursa Major. This massive ale is brewed only once a year and released during the Winter Solstice. It was brought out in style last night and we still have some 2010 Ursa left as well. This is one of our most popular beers and perfect for sipping as we prepare for the cold weather. We held a few kegs back so you can try this beer throughout the year as it mellows with age; watch this space for future tappings. Come try it before it's gone - for now...

Brewer's specs:

malt: pale 2-row, crystal, roasted, chocolate & black

hops: English East Kent Goldings

brown sugar & Belgian candied sugar

fermented with McCoy's house ale yeast

85 IBU

10.5% ABV

Pics - Feast of Samichlaus 12.11.11

2011-12-15T17:20:00.000-06:00

Sunday night at Beer Kitchen marked the 3rd edition of the Feast of Samichlaus - our annual holiday gathering. Each year we pair several winter seasonal brews with a dish from each beer's respective country, providing a taste of traditional European holiday food & beverage. Many thanks to those of you made it out, but for those that didn't here's what you missed:

reception beer: McCoy's Hogpound Brown randalled through clove, cinnamon sticks and cranberries. this stuff was delicious - holidays in a glass!

we drank a lot...

lemony gravlax with peppered pear jam and toasted sweet bread paired with Brasserie de Silly's Enghein Noel Triple Blonde

beef & leek carbonade a la flamande with Boucanier Christmas Belgian strong pale ale

roasted chestnut arborio rice with butter-braised duck & cracklins with Mikkeller's Red White Christmas ale

Nogne-0/Jolly Pumpkin/Stone Special Holiday Ale collaboration beer. definitely one of the highlights of the night

sage-smoked lamb chop with mustard seed potatoes and spiced cabbage

milk chocolate strudel, candied orange and caramel cream served with Samichlaus Bier - the world's strongest lager

Tickets are available now for January's Brewmaster's Dinner featuring beers exclusively from Idaho's Grand Teton Brewing Company. More information on that as it becomes available. Call Beer Kitchen at 816.389.4180 or stop by any of the Beer KC restaurants to make your reservations. Cheers!

Ursa Major Release Party - 12.20.11

2011-12-12T15:38:00.000-06:00

It's that time of the year again - the annual release of our massive imperial stout, Ursa Major. On Tuesday, December 20th at 4:00, McCoy's and the Foundry will be offering $8 commemorative glasses full of one of our most popular beers ever. We'll also have a few bottles of 2010 & 2011 Ursa for sale, as well as draft flights available so you can try them side-by-side. There might even be an appearance from the Green Eyed Monster - Ursa Major that's been aged with Chartreuse-soaked oak spirals...

last year's glassware

Feast of Samichlaus - 12.11.11

2011-11-29T16:44:00.001-06:00

Join us at Beer Kitchen on Sunday, December 11th at 6:30 for our third annual Feast of Samichlaus - a holiday tradition in overindulgence. December always marks one of the more adventurous and fulfilling Brewmaster's Dinners of the year and this will be no exception. Featuring 6 strong ales paired with 5 carefully created dishes, this dinner will be one of the highlights of the year. We're very excited to offer this unique holiday dinner and hope that you will join us.

Here's what's on the menu:

- McCoy's Belgian-style Quadrupel reception beer (our first ever quad!)

- Brasserie de Silly Enghein Noel Triple Blonde ale with lemony gravlax, peppered pear jam and toasted sweet bread

- Boucanier Christmas Belgian strong pale ale with beef & leek carbonade a la flamande

- Mikkeller Red White Christmas ale served with roasted chestnut arborio rice, butter braised duck & cracklins

- Nogne-0/Stone/Jolly Pumpkin Special Holiday Ale with sage-smoked lambchop, mustard seed potatoes and spiced cabbage

- Schloss Eggenberg Samichlaus Bier with milk chocolate strudel, candied orange and caramel cream

Tickets are available now for only $50 per person including tax & gratuity, and can be picked up at all 3 Beer KC restaurants or by calling Beer Kitchen (816) 389.4180. Come in for a pint and make your reservations ASAP - cheers!

Pics - Founders Beer Dinner 11.20.11

2011-11-22T11:23:00.001-06:00

Sunday night was the latest in our series of monthly Brewmaster's Dinners at Beer Kitchen. This month's dinner featured beers exclusively from Grand Rapids, Michigan's Founders Brewing Co. Founders was recently rated the second best brewery in America on ratebeer.com and we got to try several of there award winning and seasonal beers paired with some incredibly delicious dishes. Huge thanks to those who made it out, but for those that didn't here's what you missed:

sweet potato poutine with smoked pork belly gravy & fried egg paired with Pale Ale

bleu cheese dressed mache, pickled roots, crunchy bread and purple gastrique served with Centennial IPA

lobster chili blanc with Harvest Ale - seasonal wet hop pale ale

red deer pot roast banger with carmelized cherry, smashed potatoes with bourbon butter paired with Backwoods Bastard - barrel-aged Scotch ale

dark roasted waffle, hazelnut curd and vanilla bean syrup paired with Breakfast Stout - double chocolate coffee oatmeal stout

Tickets are available now for December's dinner - the third annual Feast of Samichlaus. Reservations can be made at all 3 Beer KC restaurants or by calling Beer Kitchen (816) 389.4180. Cheers!

Pics - Strong Ale Fest 11.12.11

2011-11-17T17:21:00.001-06:00

Saturday marked the first annual Beer KC Strong Ale Fest held at the McCoy's / Foundry parking lot. We had 28 breweries participate and over 30 different beers that all clocked in at 8% ABV or more. The weather couldn't have cooperated any more than it did, making for an excellent day to be outside drinking some incredible beers. Here are a few pics from a rough day of heavy drinking:

McCoy's Brewmaster Keith Thompson and Beer KC owner James Westphal

Boulevard brought a bit of their fabled Nutsack or "super dry-hopped Nutcracker"

there's a 'wiener in mouth' joke here but I'll pass because I like my job

big thanks to co-sponsor Diebel's for providing some great cigars

Boulevard's test batch Double Pale Ale

McCoy's Brewmaster Keith Thompson and fest organizers Randyl Danner & James Westphal

the first guy to break his glass got honorary mention

Chef Michael Peterson serving up sausage & peppers

Gordon Biersch KC head brewer James Hudec

Cheers!

Now on Tap - XOXO Chocolate Stout

2011-11-16T12:47:00.001-06:00

Now on tap is our first ever XOXO Chocolate Stout. The idea behind this stout was to actually make chocolate within the beer. Baker's chocolate, or unsweetened chocolate, which is the base for all chocolate with the addition of lactose (milk sugar), vanilla and other spices, were used in the brewing process with the end result being a deep, dark stout with a creamy vanilla smoothness and light milk chocolate flavors.

Malts: 2-Row pale, caramel, chocolate & Munich

Also brewed with: flaked oats, Belgian baker's chocolate, lactose sugar, vanilla beans, star anise & sweet orange peel

5.3% ABV

Strong Ale Fest - The Beers

2011-11-11T14:03:00.001-06:00

Here's a sneak preview of the beers we'll be pouring at tomorrow's Strong Ale Fest in the McCoy's / Foundry parking lot. Tickets are still available at all 3 Beer KC locations for $30 today or $35 at the gate, which includes unlimited samples and a commemorative tasting glass. Let's have a look...

- Boulevard Double Pale Ale; 8.2% ABV, 67 IBUs
- Nebraska Brewing Hop God Belgo-American IPA; 9.8% ABV, 108 IBUs
- Green Flash Double Stout; 8.8% ABV, 45 IBUs
- Southern Tier UnEarthly Imperial IPA; 9.5% ABV
- Grand Teton Pursuit of Hoppiness Imperial Red Ale; 8.5% ABV, 100 IBUs
- Sierra Nevada Life & Limb American Strong Ale; 10.2% ABV
- Kulmbacher Reichelbrau Eisbock Lager; 9.2% ABV
- Brasserie de Blaugies Speciale Noel Belgian Strong Pale Ale; 8.0% ABV
- Brasserie des Geants Noel des Geants Belgian Strong Ale; 8.5% ABV
- Schlafly 2010 Oak-Aged Barleywine; 10.2% ABV, 42 IBUs
- Unibroue Maudite Belgian-style Strong Dark Ale; 8% ABV, 22 IBUs
- New Belgium Clutch American Dark Sour Ale; 9.5% ABV, 19 IBUs
- Tallgrass Velvet Rooster Belgian-style Tripel; 8.5% ABV
- Arcadia Loch Down Scotch Ale; 8% ABV
- 75th Street Waldo Wallace dry-hopped Scotch Ale; 9% ABV
- 75th Street Up All Nitro coffee Porter; 7.5% ABV
- 75th Street Betty's Barrel sour Belgian-style Dubbel; 10% ABV
- McCoy's Double Pale Ale #8 Imperial IPA; 11% ABV, 100+ IBUs
- McCoy's Imperial Red Ale; 9.2% ABV, 90 IBUs
- McCoy's Ursa Major 2011; 10.5% ABV, 85 IBUs
- Mikkeller Santa's Little Helper Belgian Strong Dark Ale; 11% ABV
- Great Divide Chocolate Oak Aged Yeti Imperial Stout; 9.5% ABV
- Goose Island Pere Jacques Belgian-style Dubbel ; 8% ABV, 26 IBUs
- North Coast Brother Thelonius Belgian-style Strong Dark Ale; 9.4% ABV, 32 IBUs
- Nogne-0 Winter Ale English Porter; 8.5% ABV
- Lagunitas Undercover Investigation American Strong Ale; 9.75% ABV
- Bell's Sparkling Ale Belgian-style Tripel; 9% ABV, 32 IBUs
- Odell Myrcenary Double IPA; 9.3% ABV
- Avery Old Jubilation American Strong Ale; 8.3% ABV, 30 IBUs
- Stone Sublimely Self-Righteous Black IPA; 8.7% ABV, 90 IBUs
- Gordon Biersch Winter Bock Doppelbock; 8% ABV
- Firestone Walker Double Jack Imperial IPA; 9.5% ABV

See you tomorrow at 1:00!

Now on Tap - DPA #8 Sorachi Ace

2011-11-04T17:35:00.000-05:00

Now on tap is the latest in our series of single-hop Double Pale Ales. This batch was hopped exclusively using Sorachi Ace hops, a relatively new Japanese variety, initially bred by Sapporo. The Sorachi Ace is known for contributing an intense, but pleasant, lemon flavor and aroma. We also added 50lbs. of locally-sourced honey to the boil to provide some residual sweetness. This is an excellent example of the recent trend in Double IPAs showcasing the fruity & juicy flavors modern hop varietals.

Brewer's specs:

Malt: 85% Pale 2-row, 10% Vienna, 5% maled white wheat

Hops: Sorachi Ace, added at 10 different times from start to finish

50lbs of honey added to 105 minute boil

Fermented 7 days with McCoy's house ale yeast

SG 23.6 Plato

90+ IBUs

11% ABV

Now on Tap - Sinister Rye

2011-11-03T13:00:00.000-05:00

Now on tap is the first ever batch of our freaky Halloween brew, the Sinister Rye. Brewed especially for the Fall, Sinister Rye is based on a pale ale recipe, showcasing the balance between hops and malt, but with the addition of chocolate malted rye to add a roasty, toasty and subtle spicy dryness. The resulting beer is a slightly spicy dark pale ale with citrus hop flavors and a dark malt profile.

Brewer's specs:

Malt: pale, biscuit, crystal and chocolate rye

Hops: Columbus and Cascade

Fermented with our house Ale yeast

OG 15.2

6.66% ABV

Founders Beer Dinner - 11.20.11

2011-10-31T12:39:00.000-05:00

Join us on Sunday, November 20th for the latest edition of our monthly Brewmaster's Dinner. This time we're very excited to be showcasing beers exclusively from Grand Rapids, Michigan's Founders Brewing Company. Founders has a strong reputation as creating some of the most highly sought after beers in the country and were named the 2nd Best Brewery in the World by ratebeer.com in 2011. Here's whats on the menu:

- sweet potato with smoked pork belly gravy and fried egg paired with Founders Pale Ale
- bleu cheese dressed mache, pickled roots, crunchy bread and purple gastrique with Centennial IPA
- lobster chili blanc with Harvest Ale - seasonal fresh hop pale ale
- red deer pot roast banger, carmelized cherry smashed and bourbon butter with Backwoods Bastard
- dark roasted waffle, hazelnut curd and vanilla bean syrup paired with Breakfast Stout

Tickets are $50 per person, including tax and gratuity, and can be purchased at all 3 Beer KC restaurants or by calling Beer Kitchen at 816.389.4180.

Now on Tap - Goode Farmhouse Ale

2011-10-26T17:12:00.002-05:00

It's 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 seventh 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!

Strong Ale Fest - 11.12.11

2011-10-24T16:59:00.004-05:00

Join us between 1:00 - 5:00 on Saturday, November 12 for Beer KC's first annual Strong Ale Festival at the McCoy's / Foundry parking lot. Featuring 30 brews clocking in at no less than 8% ABV, this is a great opportunity to try some rare & higher-alcohol beers without committing to a whole bomber or 750ml bottle - all while contributing to a great cause: the AIDS Walk Kansas City.

Featuring these local, regional & national breweries:

- McCoy's Public House
- 75th Street Brewery
- Southern Tier Brewing Company
- Green Flash Brewing Company
- Gordon-Biersch Brewery
- Grand Teton Brewing Company
- Stone Brewing Company
- Firestone Walker Brewing Company
- Avery Brewing Company
- Unibroue
- Tallgrass Brewing Company
- Boulevard Brewing Company
- Schlafly / St. Louis Brewing Company
- Bell's Brewery
- New Belgium Brewing Company
- O'Dell Brewing Company
- Free State Brewing Company

Tickets are $30 in advance or $35 at the door and can be purchased at all 3 Beer KC restaurants or by clicking this link.

Pics - Cider Dinner 10.16.11

2011-10-19T16:32:00.003-05:00

Sunday night's Brewmaster's Dinner featured a 5 course meal paired with rare apple and pear ciders from Minneapolis's Crispin Cider and Colfax, CA's Fox Barrel Cider. The sold-out dinner was an excellent showcase of the vast differences that can be obtained in ciders, while carefully matching each variation with a particular dish. As always, big thanks to those of you who made it out, but for those that didn't, here's what you missed:

reception course of various seasoned pub nuts

warm rocket salad with pear and lingonberry vinaigrette with gruyere cheese 'puffs' paired with Fox Barrel's unfiltered pear cider with elderberry & rhubarb

butternut squash bisque with nutmeg foam paired with Fox Barrel's unfiltered pear cider with ginger and black currant

halibut-cheek sausage with sesame-vegetable crepes & lemon caper buerre blanc served with Crispin's Cho-Tukkyu apple cider fermented with sake yeast

ox-tail osso bucco with toasted barley risotto, pan jus and red onion compote paired with Crispin's Lansdowne apple cider fermented with Irish Stout yeast

apple-cranberry turnover with Crispin cider sabayon and vanilla bean gelato served with Crispin's Honey Crisp apple cider fermented with honey

Tickets are available now for November's dinner which will feature one of our favorite breweries, Founders Brewing Co. More information on that as it becomes available. Also - stay tuned for more information on Beer KC's first annual Strong Ale Festival taking place November 12...

Nebraska Brewing at Foundry & Beer Kitchen

2011-10-11T10:00:00.005-05:00

Beers from our northern neighbors at Nebraska Brewing Co. are finally available in Missouri and we're very happy to have a couple of their brews on tap. Head brewer Tyson Arp and NBC consistently rank as one of the best, yet smallest, breweries in the country taking home 2 medals at this year's GABF - including the first ever Gold medal for a Nebraska brewery. Beer Kitchen currently has their highly sought-after Hop God on tap - a crossbreed of a Belgian-style Tripel and American IPA (10% ABV & 101 IBU), while the Foundry has their particularly rare, newly reformatted West Coast-style IPA called Romancing the Cone (7% ABV & 71 IBU) - very little info exists on this one: no ratings on Beer Advocate or RateBeer, and only a few check-ins on Untappd. Stop by Beer Kitchen or the Foundry and try some of these excellent beers from our friends up north. Cheers!

2007 Stone Old Guardian at Foundry 10.06.11

2011-10-05T21:14:00.002-05:00

Tomorrow night at the Foundry we'll be tapping a keg of Stone's Old Guardian. With a 99 on RateBeer and an A- on Beer Advocate, clocking in at 12% ABV & 85 IBUs this big-ass barleywine has been aging in in the icehouse since it was brewed back in 2007. We'll be joined by Stone's Vice-President of Sales Arlan Arnsten when we tap the keg around 8:30 tomorrow night. Another great opportunity to try a super-rare beer and meet one of the dudes behind the scenes. See you Thursday!

Pilsner Takes Bronze at 2011 GABF

2011-10-02T13:21:00.000-05:00

Brewmaster Keith Thompson's take on the Bohemian-style Pilsner won the Bronze medal at this year's Great American Beer Festival in Denver, CO. Thirty years and counting, the GABF is the largest annual beer festival in America and our Pilsner took 3rd place out of 42 entries in the style. With over 450 breweries and 50,000 people in attendance, we're honored to take home another medal. Congratulations to our brewers Keith & Tobias - we raise a glass in your honor. Cheers!!!

Now on Tap - Wee Willy Scotch Ale

2011-09-30T16:23:00.001-05:00

Scotch ales are strong ales also known as "wee heavy." In the 19th century Scotland, they'd also be known as 160/-, a nomenclature based on the now obsolete shilling currency. Scotch ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown colored brew. Compared to Scottish ales, they'll be sweeter and fuller-bodied, and higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. Our Wee Willy Scotch Ale uses peated malt in the mash. A smoky & peaty malt flavor is the result – kind of briney or sea-salty. Hopping is low but malt flavor and body is pronounced. Beer lovers - or Scotch whisky lovers - will really enjoy this 2010 GABF silver medal winning robust & smoky strong ale!

Brewers’ specs:

Malt: 55% Pale, 15% Carapils, 10%Vienna, 5% Munich, 5% biscuit, 5% wheat, 3.5% peated & 1.5% roasted
Hops are a blend of English Goldings and Fuggle, American Willamette and German Spalt

Fermented with McCoy's house ale yeast; cellared 2 months

OG: 20.2 Plato 8.3% ABV

McCoy's Oktoberfest Tapping - 9.27.11

2011-09-25T09:44:00.002-05:00

This Tuesday marks the annual release of our Oktoberfest beer. Beginning at 4:00, McCoy's and the Foundry will be offering pours of this crisp and refreshing Märzen-style lager in a commemorative boot glass for $8. It should be perfect weather to come by and try one of our most popular seasonal brews. Zum Wohl!

Crispin & Fox Barrel Cider Dinner - 10.16.11

2011-09-22T15:34:00.001-05:00

Coming up on Sunday, October 16th at Beer Kitchen is the latest edition of our monthly beer dinners. This time we'll be showcasing the emerging trend of craft ciders by industry leaders Crispin & Fox Barrel. The five-course dinner will be hosted by the Crispin cider-master who will explain the intricacies of his creations while Beer KC beer manager Randyl Danner will discuss the food and pairings. Here's what's on the menu:

- Fox Barrel unfiltered pear cider with elderberry & rhubarb paired with warm rocket salad, pear & lingonberry vinaigrette and gruyere cheese 'puffs'

- Fox Barrel unfiltered pear cider with ginger & black currant paired with butternut squash bisque and nutmeg foam

- Crispin Cho-Tukkyu apple cider fermented with sake yeast paired with halibut-cheek sausage, sesame-vegetable crepes & lemon caper beurre blanc

- Crispin Landsdowne apple cider fermented with Irish Stout yeast served with oxtail osso bucco, toasted barley risotto, pan jus & red onion compote

- Crispin Honey Crisp apple cider fermented with honey paired with apple-cranberry turnover, Crispin cider sabayon & vanilla bean gelato

Reservations are $50 per person, including tax & gratuity and are available at all 3 Beer KC restaurants or by calling Beer Kitchen at 816.389.4180.

Pics - GABF Dinner 9.18.11

2011-09-20T13:09:00.001-05:00

Sunday night's Brewmaster's Dinner was a 5 course food and beer pairing featuring beers that took home medals in the 2010 Great American Beer Festival. While this month's dinner was a smaller, relatively low-key affair, the food and beer were as impressive as always. This was a great opportunity to taste some of the best beers in the world carefully paired with some of the best food in KC. Huge thanks to those of you who made it out, but for those that didn't here's what you missed:

surprise reception course of smoked salmon, caviar & watercress

butter poached asparagus and spiced burrata with parma ham and melon creme fraiche paired with Pyramid's Apricot Ale - silver medal: Fruit Beer

crispy razor clams with hedgehog butter & tiny lemon cress served with Deschutes' Mirror Pond - gold medal: English-style Pale Ale

waygu & beet tartare, charred basil vinaigrette, sheep's milk cheese & foie toast

paired with Stone's Sublimely Self Righteous - bronze medal: India Black Ale

honey braised Berkshire pork shank, peppered parsnips & smoked bacon pea jus paired with Ommegang's Three Philosophers - bronze: Belgian-style Abbey Ale

beemster vlaskaas cheese with pickled grapes & rocket served with McCoy's Wee Willy Scotch Ale - silver medal: Scotch Ale

Reservations are open for next month's dinner featuring ciders from Crispin & Fox Barrel; 5 courses paired with rare apple & pear ciders. More information as it becomes available or come by any of the three Beer KC restaurants or call 816.389.4180 to make reservations - $50 per person including tax & gratuity.

Buy a Beer for Joplin

2011-09-14T18:42:00.000-05:00

Beer KC is teaming up with Boulevard Brewing Company to help provide relief for our southern neighbors in Joplin, MO. Joplin was hit by a devastating tornado on May 22, 2011, causing an estimated $3 billion in damage, killing 139 people and injuring over 900; it is ranked the 27th deadliest tornado in the history of the world. In an effort to rebuild the city, Boulevard is offering a $1 donation to the American Red Cross for every barrel (31 gallons) of beer they sell in Missouri throughout September and the Foundry & Beer Kitchen are joining the effort by donating $.25 for every glass of Boulevard beer we sell this month. This is a great way to help out your fellow Missourians and enjoy yourself in the process. Read more about this tragic event here.

Stone Imperial Black IPA Tapping at Foundry 9.13.11

2011-09-12T11:55:00.000-05:00

Tomorrow night at the Foundry we'll be tapping a keg of Stone's 15th Anniversary brew, the Escondidian Imperial Black IPA. This hop monster weighs in at 10.5% and we're proud to be among the very few places in Kansas City to serve this beer on tap. The name Escondidian is a playful jab at the on-going debate on what to call this new style of beer, most often referred to as black India Pale Ales. Considering that a "black pale ale" is a bit oxymoronic, some people are lobbying to call them Cascadian Dark Ales as the style is rumored to have started in the Pacific Northwest, while some folks maintain the first was actually brewed on the East Coast - hence the debate for location-specific naming. Some people think they should just be called American Black Ales... Escondido, California's Stone Brewing Co. decided to completely circumnavigate this whole issue and claim it for themselves. It's an excellent version of the style - dank California hops & bitter roasted malts provide massive flavor allowing just enough of the high ABV to come through. No matter what you want to call it, this beer is awesome. If you weren't lucky enough to get your hands on a bottle you don't want to miss this chance to try it on tap. Check out what people are saying on Beer Advocate. We'll be offering pours when the Foundry opens at 4:00 and will serve it until the keg runs dry. See you tomorrow!

Foundry Tap Update

2011-09-10T11:54:00.000-05:00

Just wanted to give a quick shout to let you know about some of the good stuff flowing from the Foundry's taps:

- De Struise Pannepot Belgain quadrupel - 10% ABV; rated A
- Jolly Pumpkin Weizen Bam sour wheat ale - 4.5% ABV; rated A-
- Free State Octoberfest Marzen lager - unknown ABV; rated B+
- New Belgium La Folie sour brown ale - 6% ABV; rated A-
- Green Flash Summer Saison farmhouse ale - 4.3% ABV; rated B+
- Deschutes Conflux #2 White IPA - 7.3% ABV; rated A-
- Stone Bourbon Barrel Bastard strong ale - 7.2% ABV; rated B+
- Tommyknocker Hop Strike black rye IPA - 7% ABV; rated B+
- Souther Tier Jahva Imperial coffee stout - 10.4% ABV; rated A-
- Fox Barrel Maid of Orleans barrel-aged pear cider; 5% ABV
- Goose Island Sofie Belgian-style farmhouse ale - 6.5% ABV; rated A-
- North Coast Scrimshaw German-style pilsener - 4.4% ABV; rated B
- O'dell St. Lupulin American pale ale - 6.5% ABV; rated A-
- Schlafly Pumpkin Ale fruit/spiced beer - 8% ABV; rated A-
- Great Divide 17th Anniversary oak-aged imperial IPA - 10% ABV; rated B+
- Chimay White Belgian Trappist tripel - 8% ABV; rated A-
- Houblon Chouffe Belgian tripel / double IPA - 9%; rated A-
- Boulevard Tank 7 Belgian-style farmhouse ale - 8.2% ABV; rated A-
- Sunner Kolsch German kolsch - 5.4% ABV; rated B+

Plus a whole lot more including the entire McCoy's line-up and rare brews like our Horizon single-hop Double IPA & Broadway Toddy Stout. The Foundry's open at 12:00 today & tomorrow so come grab lunch and enjoy this awesome weather for the Westport Art Fair. See you here - cheers!

Now on Tap - Broadway Toddy Stout

2011-09-07T14:43:00.001-05:00

Now on tap for a limited time is a fresh batch of our delicious Broadway Toddy Stout. This is our oatmeal stout infused with a special "toddy" coffee blend made exclusively for us by the Broadway Roasting Co. The toddy method of brewing is a cold-extraction which reduces the coffee's bitterness by up to 70%, resulting in a highly-concentrated coffee with tons of flavor & packed with caffeine. This batch was force-carbonated instead of nitrogenated which really allows the coffee flavors to explode.

Brewer's specs:

Malt: Pale, Carapils, Munich, Roasted, Black, HoneyOats

Hops: Bravo & Willamette

Fermented with McCoy's house ale yeast

Cold extracted Broadway Cafe Toddy added after maturation
OG 15.5 Plato
45 IBU

6.1% ABV

Fire Sale at the Foundry - TONIGHT

2011-08-31T14:32:00.002-05:00

Tonight at the Foundry we'll be offering some awesome beers at a discounted price to make room for even more new brews. Beginning at 4:00 we'll have these large-format bottles available for your mid-week drinking enjoyment:

- Mikkeller Beer Geek Breakfast - was $15, now $12; Imperial Coffee Stout rated A-; 7.5% ABV
- Lagunitas Wilco Tango Foxtrot - was $10, now $8; American Strong Ale rated B+; 7.8% ABV
- Goose Island Matilda - was $6.50, now $5; Belgian Strong Pale Ale rated B+; 7% ABV
- Southern Tier Mokah - was $18, now $16; Imperial Coffee Stout rated A-; 11% ABV
- Southern Tier Cuvee #3 - was $22, now $18; Oak-aged American Strong Ale; 11% ABV
- Fantome Dark White - was $22, now $18; Belgian Saison rated A-; 4% ABV
- Jolly Pumpkin Oro de Calabaza - was $16, now $12; French-style Biere de Garde rated A-; 8% ABV
- Grand Teton Howling Wolf - was $25, now $18; Weizenbock rated B+; 8% ABV

It's Wednesday so you can grab a gyro platter for $7 or a pint of McCoy's IPA or Unfiltered Wheat for only $3. See you tonight - cheers!

GABF Beer Dinner - 9.18.11

2011-08-25T12:13:00.001-05:00

The September edition of our monthly Brewmaster's Dinners will showcase 5 beers that took home medals at the 2010 Great American Beer Festival in Denver, CO. Sunday, September 18 at Beer Kitchen we're offering a 5 course dinner carefully paired with beers that have been determined to be the best in the world. Here's what's on the menu:

- butter poached asparagus and spiced burrata with parma ham and melon creme fraiche paired with Pyramid's Apricot Ale - silver medal: Fruit Beer

- crispy razor clams with hedgehog butter & tiny lemon cress served with Deschutes' Mirror Pond - gold medal: English-style Pale Ale

- waygu & beet tartare, charred basil vinaigrette, sheep's milk cheese foie toast with Stone's Sublimely Self Righteous - bronze medal: India Black Ale

- honey braised Berkshire pork shank, peppered parsnips & smoked bacon pea jus paired with Ommegang's Three Philosophers - bronze: Belgian-style Abbey Ale

- beemster vlaskaas cheese with pickled grapes & rocket served with McCoy's Wee Willy Scotch Ale - silver medal: Scotch Ale

Tickets are $60 per person including tax & gratuity and are available at all 3 Beer KC restaurants or by calling Beer Kitchen at 816.389.4180. We look forward to seeing you here - cheers!

Now on Tap - E.S.B.

2011-08-20T11:22:00.000-05:00

Our Extra Special Bitter, or E.S.B., is a hop-accented, copper colored ale with fresh hop flavors and a hint of sweet malt. The color comes from generous amounts of carmelized malt, while the Goldings, Hallertauer & Willamette hops provide the balancing bitterness. The 2011 E.S.B. is dry-hopped with whole leaf Centennial hops for an extra crisp flavor.

Brewer's specs:

English Goldings hops

German Hallertauer hops
American Willamette & Centennial hops

Pale, Biscuit, Carapils & Melanoidin malts

OG 12.1 Plato
4.9% ABV

Pics - Local Harvest Beer Dinner 8.14.11

2011-08-16T16:03:00.000-05:00

Sunday night's Brewmaster's Dinner at Beer Kitchen was a vegetarian feast featuring produce exclusively from local farms paired with rare and limited beers from McCoy's. The food courses were fresh and delicious and the beers were cold and refreshing - perfect for the remarkably warm summer we've been experiencing. Huge thanks to those of you who came out, but for those that didn't, here's what you missed:

Family Farms raw bar featuring purple peppers, Patty Pan squash, yellow wax beans, Kirby cucumbers, house pickled yellow beets & heirloom tomatoes served with Cerveza de Verano - a beer cocktail of McCoy's Cerveza with lime-mint infused vodka

Dan from Ms. Fit Ranch discussed the spinach dip & arugula harvested from their farms near Liberty, MO

Savory avocado sorbet with chipotle-grilled Montauk corn and blue corn tortillas served with McCoy's first ever Pineapple-Cilantro lager

Candy onion, Prairie Tomme & cauliflower tart with Ms. Fit Ranch arugula, Malabar spinach, golden beets, goat cheese and yellow Sundrop cherry tomatoes with McCoy's & Gordon-Biersch collaboration Sticke Altbier

Red curry squash and roasted poblano fritter with spicy heirloom tomato chutney & yogurt drizzle served with McCoy's Horizon single-hop Double IPA brewed with 50lbs. of local honey

Warm sorghum spice cake with Shatto Dairy chocolate milk gelato , almond butter fudge truffle, & Missouri pecan-granola cookie paired with McCoy's 2010 Ursa Major Imperial Stout

Guests were treated to a sample of Kansas City's newest artisanal confectioner - Oishii Sweets. We got to try the Chocolate-Oatmeal Stout caramel made with McCoy's own Oatmeal Stout. Delicious!

Tickets are on sale now for next month's dinner on September 18th which features 5 beers that won a gold, silver or bronze medal at the 2010 Great American Beer Festival. More information on that dinner as it becomes available or call Beer Kitchen at 816.389.4180 to reserve your seats. Cheers!

Rare Ciders at the Foundry - 8.23.11

2011-08-11T12:21:00.000-05:00

On Tuesday, August 23rd at 4:00 the Foundry will be tapping some rare ciders from two leaders in American cider production - Fox Barrel Ciders out of Colfax, CA & Crispin Ciders out of Minneapolis, MN. We'll be offering flights and single pours of Fox Barrel's Maid of Orleans - hard pear cider aged in Sauvignon Blanc oak barrels - and Crispin's Joan of Arc - pure hard apple cider aged in Sauvignon Blanc oak barrels.

Read more information and tasting notes about these ciders at greatbrewers.com.

This is a great opportunity to try some of the harder-to-find ciders - cheers!

Local Harvest Beer Dinner - 8.14.11

2011-08-02T16:07:00.000-05:00

Sunday, August 14th at 6:30pm Beer Kitchen will be hosting the Local Harvest Beer Dinner - a meatless feast featuring some of McCoy's secret stashes and exclusive brews paired with fresh produce from Bates County Farms - an Old World Mennonite farm in Rich Hill, MO. The Mazlin family raises thousands of pounds of fruit & vegetables without the use of electricity or running water on their farms; they use wind power to pump well water for irrigation and harvest their crops on steel-wheeled wagons drawn by Belgian horses. Some of the Beer KC crew - beer director Randyl Danner, executive chef Alex Weidt, co-owner Mark Kelpe and corporate chef Michael Peterson - took a trip to the farm located about an hour and a half south of KC to check out their fascinating approach to farming and living. Here's a quick peek into what they saw - and what we'll be eating:

The pristine farm land in Rich Hill, MO

The windmill used for pumping well water; several birdhouses are strung together to help control insects

The inside of the tomato house

Fresh harvested canteloupe

The horse-drawn wagons used for collecting & distributing crops

More birdhouses

Heirloom tomatoes

Inside the tomato house - this wood-fired steam boiler pushes steam through underground pipes that run along the tomato plants. The steam keeps the roots warm in the winter, so they can plant their heirloom seeds on New Year's Day and have ripe tomatoes by May 1st. Someone has to wake up in the middle of the night each night to reload the wood boiler

The grapevine

Striped Delicata squash and red curry squash

The jarring/pickling station

Jars of their "million dollar pickles" and sweet corn & pepper medley

The "jelly house" containing the jarring/pickling operation

Lunch!

The Mennonite produce store

Beer KC co-owner Mark Kelpe, corporate chef Michael Peterson, executive chef Alex Weidt & beer director Randyl Danner

We're very excited to be offering this unique opportunity to try some very rare McCoy's beers and some of the freshest locally-sourced produce available. Here's what's on the menu:

- Cerveza de Verano - a summer cocktail of McCoy’s Cerveza, lime & mint-infused vodka with Twin County Family Farms “Raw Bar” featuring patty pan squash, purple peppers, yellow wax beans, Kirby cucumbers, house-pickled yellow beets & heirloom tomatoes served with Ms. Fit Farms Malabar Spinach dip & Green Dirt Farms goat cheese dip

- Pineapple-Cilantro Ale - exclusive tasting of our first batch ever - paired with savory avocado sorbet with chipotle-grilled Montauk corn & blue corn tortillas

- “Secret Recipe” Sticke Altbier - our first ever collaboration with Gordon-Biersch - served with candy onion, Prairie Tomme & Cauliflower Tart with Ms. Fit Farms arugula, Malabar spinach, golden beets, Green Dirt Farms goat cheese & Heirloom Yellow Sun Drop cherry tomatoes

- Double IPA made with local wildflower honey paired with coriander-scented Red Curry squash & roasted Poblano fritters with spicy Heirloom tomato chutney & yogurt drizzle

- Ursa Major Russian Imperial Stout with warm sorghum spice cake with Shatto Dairy chocolate milk gelato,
almond butter fudge truffle & Missouri pecan-granola tuile cookie

Produce varietals may vary due to temperature growing conditions. Tickets are only $38 per person - including tax and gratuity - and are available at all 3 Beer KC restaurants or by calling Beer Kitchen at (816) 389.4180. Also, don't forget the Green Flash release party at the Foundry this coming Sunday. See you soon - cheers!

Green Flash Release Party - 8.07.11

2011-07-31T11:49:00.000-05:00

Join us at the Foundry next Sunday Aug. 7 as we welcome San Diego's Green Flash Brewery to Kansas City. This is a free tasting event featuring a majority of their year-round line-up including West Coast IPA, Hop Head Red, Imperial IPA and Double Stout as well as tapping a couple kegs of their rare Belgian-style Tripel and Summer Saison - farmhouse ale brewed with orange curacao, ginger and grains of paradise. We're very excited to add them to Kansas City's emerging craft beer scene and hope to see you at the Foundry next Sunday from 6:00 - 8:00. Cheers!

Now on Tap - Farmhouse Ale

2011-07-28T12:37:00.000-05:00

It's 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 sixth 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!

Pics - "You Say Tomato..." Beer Dinner

2011-07-18T15:17:00.001-05:00

Last night's Brewmaster's Dinner featured a 5-course menu created by chef Michael Peterson showcasing several varieties of locally grown heirloom tomatoes from Kansas City, Kansas' Kurlbaum Tomato Farms. Beer KC beer director Randyl Danner handled the particularly difficult task of pairing beers with these slightly acidic, tomato-based courses. This was a great opportunity to try many rare types of tomatoes used in creative dishes and paired with some delicious beers. Huge thanks to those of you who continue to support good beer in Kansas City and these dinners in particular. For those that didn't make it, here's what you missed:

Heirloom Clamato chelada

Wild Ivory King salmon carpaccio with chilled Brandywine hash & lemon-scented popcorn shoots paired with 1809 Berliner Weisse

Duck-fat fried Black Krim with Cherokee Purple bloody mary paired with O'Dell Double Pilsner

Sky Kurlbaum explained the intricacies in the different tomato variations

Golden Sunray gazpacho with red chili prawn and tempura shiitake with Firestone Walker Double Jack

Foie gras-braised Day Boat scallops with simmered Juanne Flamme tomatoes and buttered potatoes paired with Chimay White; Sky (as well as many others) proclaimed the French Juanne Flamme to be "the best tasting tomato in the world"

Peaches & Cream tomato gelato with basil shortbread & salted caramel brittle paired with Boulevard & Deschutes White IPA Collaboration

Seats are available for the next Brewmaster's Dinner on August 14th at 6:30. August's dinner will be a vegetarian feast featuring produce from Old World Mennonites farm in Rich Hill, MO. Beers will be provided by McCoy's - including some very rare brews like Pineapple-Cilantro ale, Ursa Major 2010 & Cerveza de Verano - a summer cocktail of McCoy's Cerveza with lime & mint infused vodka... Reservations can be made at all 3 Beer KC restaurants or by calling Beer Kitchen at (816) 389.4180; only $38 per person, including tax & gratuity.

Now on Tap - Sticke Altbier

2011-07-12T16:10:00.002-05:00

Now on tap is the first ever McCoy's collaboration beer - a German-style Sticke Alt. Brewed alongside local Gordon-Biersch head brewer James Hudec, this bright, malty beer is a darker and stronger variation of a traditional Altbier. Invented by the Uerige brewpub in Dusseldorf, Germany, this "secret" recipe is brewed only twice a year as a way of saying thanks to all the loyal beer drinking patrons. Stop in and try this crisp and refreshing lager today because once it's gone, it's gone!

Brewer's specs:

Malt: Pilsner, Munich, CaraMunich, Black & Acidulated

Hops: German Hallertau

Fermented with Gordon-Biersch Kolsch yeast

OG: 13.5 Plato

ABV: 5.5%

Sticke Alt Collaboration Release - 7.12.11

2011-07-07T20:46:00.002-05:00

Coming up this Tuesday at 3:00 we'll be offering the first ever McCoy's collaboration beer - a Sticke Alt brewed with local Gordon Biersch brewmaster James Hudec. Some style info from BeerAdvocate: "An Altbier is a German style brown ale, the “alt” literally translates to "old" in German, and traditionally Altbiers are conditioned for a longer than normal periods of time. Other sources note that "alt" is derived from the Latin word "altus," which means "high" and refers to the rising yeast. Take your pick, but the extended conditioning mellows out the ale's fruitiness and produces an exceptionally smooth and delicate brew. The color ranges from amber to dark brown, medium in carbonation with a great balance between malt and hops.

"Sticke" is a stronger version of an Altbier, thus a bit more malty and hoppy to boot."

Come check out this very special beer for only $3 on Tuesday - our way of saying thanks to the loyal McCoy's beer drinkers over the last 15 years. Cheers!

You Say Tomato Beer Dinner - 7.17.11

2011-06-29T11:08:00.001-05:00

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

2011-06-21T15:52:00.000-05:00

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

2011-06-20T13:22:00.001-05:00

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

2011-06-15T14:14:00.002-05:00

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

2011-06-12T13:33:00.000-05:00

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

2011-06-08T11:42:00.001-05:00

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

2011-06-06T11:31:00.001-05:00

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!

KC Craft Beer Festival - 6.04.11

2011-05-20T16:53:00.005-05:00

Beer KC is partnering with Aids Walk KC for our first ever Craft Beer Festival! On Saturday, June 4th join us in the McCoy's / Foundry parking lot from 1:00 - 4:00 to sample over 40 different beers from local & national craft breweries. Each brewery will be bringing in a seasonal or year-round beer plus one "special beer", so this will be a great opportunity to try some unique beers that are not regularly available to the KC market.

Featuring 19 breweries, here are just a few of the brews confirmed so far:

- Ommegang / Chouffe Gnomegang
- Ommegang Belgian Pale Ale
- Ska Barrel-Aged Nefarious
- Schlafly American IPA
- Schlafly Biere de Garde
- Goose Island Fleur
- Free State firkin TBA
- Tallgrass firkin TBA

UPDATE: Kansas City's newest brewery Doodle Brewing Co. will be pouring their Doodle Dubbel and another beer TBA!

UPDATE #2: New York's Southern Tier Brewing Co. will be also be on hand pouring Oak-aged UnEarthly, Gemini, Ja*vah & IPA!

UPDATE #3: Unfortunately, Oregon's Deschutes Brewery will not have TTB label approval for Missouri until after this event, so we regret to inform you that Deschutes will not pouring beers. Damn!

UPDATE #4: Boulevard Brewing Co. will be pouring 2011 Saison-Brett & a test batch of their Belgian-style Dubbel!

Tickets are available at all 3 Beer KC restaurants for $25, which includes tasting glass & unlimited samples at this rain or shine event. Check back for specific beer updates as they become available. Cheers!

Now on Tap - Broadway Toddy Stout

2011-05-14T12:33:00.000-05:00

Now on tap for a limited time is a fresh batch of our delicious Broadway Toddy Stout. This is our oatmeal stout infused with a special "toddy" coffee blend made exclusively for us by the Broadway Roasting Co. and served on nitro tap. The toddy method of brewing is a cold-extraction which reduces the coffee's bitterness by up to 70%, resulting in a highly-concentrated coffee with tons of flavor & packed with caffeine.

Brewer's specs:

Malt: Pale, Carapils, Munich, Roasted, Black, HoneyOats

Hops: Bravo & Willamette

Fermented with McCoy's house ale yeast

Cold extracted Broadway Cafe Toddy added after maturation
OG 15.5 Plato
45 IBU

6.1% ABV

American Craft Beer Week Events

2011-05-09T16:34:00.000-05:00

American Craft Beer Week begins next Monday, May 16th, and runs through Sunday, May 22nd. In honor of this special week, all three Beer KC restaurants are celebrating by offering rare beers, special events and giving away some awesome craft beer prizes. McCoy’s will be tapping several different casks and firkins all week long. The Foundry will feature a different American craft brewery each day, by tapping a rare keg every day at 6:00; buy the beer, keep the glass:

- Monday, May 16th: Schlafly Hop Toddy
- Tuesday, May 17th: Firestone Walker 14
- Wednesday, May 18th: Goose Island Vanilla Bourbon County Stout
- Thursday, May 19th: Stone Chipotle Smoked Porter
- Friday, May 20th: New Belgium Ooh La La

Beer Kitchen will be hosting mini beer dinners all week long - 3 course meal with beer pairings for $35.

When you come in to any of the three restaurants be sure to enter for a chance to win some awesome prizes:

First Prize: Free beer for a year! The winner of this prize will be entitled to one free beer every day at McCoy's between June 1, 2011 - June 1, 2012.

Second Prize: Ultimate Food & Beer Pairing tour with McCoy's Brewmaster Keith Thompson and Beer Expert Randyl Danner. The winner of this prize will receive a dinner for the winner and 3 guests with Keith and Randyl. The winner and guests will take a food and beer tour through all three Beer KC restaurants beginning at the Foundry, then Beer Kitchen and finish at McCoy's. At each location, you choose the food and Randyl will choose the beer and discuss the pairings.

Third Prize: Brewer for a day! Hands on brewing experience with McCoy's Public House Brewmaster Keith Thompson. Once the winner has been chosen, arrangements will be made for you to come brew beer with Keith. This will be an all-day event and may start early in the morning. Lunch and beer sampling will be provided by McCoy's.

Fourth Prize: McCoy's Public House and the Foundry merchandise. Receive 2 full growlers of McCoy's beer to go, and a T-shirt from McCoy's and the Foundry. Visit any of the three Beer KC locations for more details.

Cheers - see you here!

Maibock Tapping - 5.03.11

2011-05-03T09:51:00.000-05:00

Join us at the Foundry today, May 3 at 4:00 as we tap our spring annual Maibock. Our version is strong and smooth, with low hop bitterness and a hint of malty sweetness. $7 gets you a 20 oz pour in a commemorative mug - you keep the glass! This is a big, bright, malty lager with a clean palate and is best enjoyed on our patio.

Brewer's specs:

Malt: Pilsner, Carapils, Melanoidin & Munich

Hops: German Hallertauer, Hersbrucker & Spalt

Fermented with McCoy's house lager yeast

OG 17.1 Plato
35 IBU
6.8% ABV

Mother's Day Brunch - 5.08.11

2011-05-03T09:05:00.000-05:00

Join us this Sunday from 10:00a - 2:00p for our 13th annual McCoy's Mother's Day Brunch. This year's brunch features glazed ham, roast beef, peel 'n eat shrimp, smoked salmon, Eggs Benedict, fried chicken, chicken & sausage jambalaya, scrambled eggs, breakfast potatoes, bacon, sausage, biscuits & gravy, Bananas Foster French Toast, mashed potatoes, chicken gravy, green beans, mac 'n cheese, fruit tray, danishes & much more... Adults $18.99, children 4-12 years $5.99, 0 - 3 years free. Come by or call us at (816) 960-0866 to make reservations today.

Now on Tap - Citra DIPA

2011-04-22T19:16:00.001-05:00

We just tapped a fresh batch our insanely delicious Citra Double IPA. This beer is hopped exclusively using Citra hops, a relatively new American hop variety bred for its intense tropical fruit & juicy citrus characteristics. Citra hops were originally grown on a small, 3-acre plot of land in the Pacific Northwest developed primarily by Sierra Nevada Brewing for use in their Torpedo Extra IPA back in 2008. We also added 50lbs. of locally-sourced honey to the boil to provide some residual sweetness; while primary fermentation was done with our house ale yeast, we also pitched champagne yeast to give the beer a bit of a drier finish & bubbly effervescence. This is an excellent example of the recent trend in Double IPAs showcasing the sweeter, fruity & juicy flavors of American hops.

Brewer's specs:

Malt: 85% Pale 2-row, 10% Vienna, 5% malted white wheat

50lbs. of honey added to 105 minute boil

Hops: Citra, added at 10 different times from start to finish

Fermented 7 days at 19C with McCoy's house ale yeast, finished with champagne yeast

SG 23.6 Plato
90+ IBU
11% ABV

The Arrogance is Here

2011-04-20T18:14:00.003-05:00

Yesterday Stone Brewing Company's beers finally became legal to purchase in Missouri. California native and Stone rep Nate Sellergren has been living in Kansas City the last few months gathering information about our beer culture and invited many of the local bloggers & social media outlets to the Foundry for an informal press release with CEO & co-founder Greg Koch yesterday morning. Greg spoke to the relatively small & tight-knit group (which was actually nearly twice the size of St. Louis' press party) for about an hour, answering questions and discussing the past, present and future of his brewery. It was an opportunity for Kansas City beer geeks to meet Greg and sample some of his highly sought-after beers before the general public. We were proud to host the event and we welcome Stone to Missouri with great excitement and anticipation for tonight's Total Tap Takeover - 23 tap handles dedicated to nothing but Stone beers! After all, it is 4/20...time to get Stoned.

The man, the myth, the legend - Greg Koch. 10:00am is way too early for "GregFace"

Free food? Yes, please. The Foundry's signature seared ahi-tuna tacos.

A mere glimpse into the madness that will ensue tonight when the entire wall of 23 taps will flow with arrogance.

Foundry's Red Rockets - kobe beef corndog lollipops

Greg schooling KC on Stone's humble beginnings as a draft-only brewery to their global dominance as they plan to infiltrate Europe: "I'm going to say something outrageous...Europe is desperately behind the United States in terms of brewing." Nice! Members of KC Beer Blog, KC Wort Hog, BrewManiacs, AboutKC and more were all in attendance - click those links!

Greg with Mark & Tim from the Hopry.

See you at the Foundry tonight at 8:00!

Pics - Boulevard Beer Dinner 4.17.11

2011-04-20T17:32:00.002-05:00

Sunday night's Brewmaster's Dinner featured 5 courses carefully paired with 5 beers exclusively from Kansas City's own Boulevard Brewing Company. Brewer Jeremy Danner was on hand to discuss the process of making beer in the 10th largest craft brewery in America. These dinners are always something to look forward to and we thank those of you who continue to support good beer and quality food in Kansas City.

Fried homemade fresh mozzarella with smoked tomato confit, balsamic reduction glaze & micro greens paired with Boss Tom’s Golden Bock - 6.1%

Herbed chevre potato pancake with baby arugula & roasted beet salad with hops vinaigrette served with the still-in-development Hoppy Wheat; high-gravity Falconer's Flight dry-hopped Unfiltered Wheat - 5.2%; "a new test brew for Boulevard, sessionable wheat beer with an herbal & citrus hop character". This beer is continually very well-recieved and there were even some vague references to it possibly becoming a summer seasonal...keep your fingers crossed!

Boulevard brewer Jeremy Danner with his wife and Beer Kitchen manager, Randyl Danner hosted the dinner. We were also joined by several Boulevard employees who answered questions and spoke with guests throughout the night; very informal & very informative.

Meat & cheese plate of peppered salami with chipotle white cheddar & pickled sweet pepper, breseola with Tillamook cheddar & hops beer mustard, prosciutto with Cambozola brie & thyme honey on honey wheat baguette paired with S ingle-Wide IPA - 5.7%

Oven roasted turkey leg with caramelized fennel & roasted garlic mashed potatoes and pan au jus served with Love Child #2 - Belgian-style sour - 10%; "big sour red ale, aged in a single barrel for four years. Aromas of sour cherries and oak with a pleasant sour flavor and medium funk". Only 55 gallons of this beer were made and we were extremely fortunate to be the first people to enjoy this beer outside of the brewery. Also, pictures do not do the sheer size of those turkey legs any justice...they were huge!

Sixth Glass ice cream float with pink hawaiian salted ice cream with The Sixth Glass - Belgian-style Quad -10.5%. This dessert was intense! It seemed to hit every sensory panel of the tongue - bitter, sour, salty & sweet. Delicious!

All in all, this dinner was a great time for everyone who attended and we're proud to be pushing the boundaries of craft beer in Kansas City alongside our hometown brewery. We have a ton of special events lined up in May so we won't be having a Brewmaster's Dinner until June, but look forward to some ridiculous special events, contests & tastings during American Craft Beer Week. More information on that as it develops so, until next time...cheers!

Keep an eye out for Boulevard's own Julie Weeks at :20!

Stone Total Tap Takeover - 4.20.11

2011-04-06T13:28:00.000-05:00

At 8:00 Wednesday, April 20, join us at the Foundry as we welcome California's Stone Brewing Company to Missouri. Stone is widely regarded as one of the best, most sought-after breweries in America and is finally beginning distribution in Missouri in just a couple of weeks. They've even put together a special IPA label specifically for Kansas City. CEO & co-founder Greg Koch will be joinining us, as well as local & regional Stone sales reps. In typical arrogant bastard fashion, Foundry will be dedicating every tap-handle to Stone in their Total Tap Takeover featuring 24 of their unique and award-winning beers. Here they are:

- Stone Pale Ale
- Stone Smoked Porter
- Stone Smoked Porter with Vanilla Beans
- Stone Smoked Porter with Chipotle Peppers
- Stone Smoked Porter Aged in Bourbon Barrels
- Stone IPA
- Double Dry Hopped Stone IPA
- Arrogant Bastard Ale
- Arrogant Bastard Ale Aged in Bourbon Barrels
- OAKED Arrogant Bastard Ale
- Stone Levitation Ale
- Stone Cali-Belgique IPA
- Stone Ruination IPA
- Stone Sublimely Self-Righteous Ale
- Double Dry Hopped Stone Sublimely Self-Righteous Ale
- Stone 14th Anniversary Emperial IPA
- 2010 Double Bastard Ale
- 2011 Stone Old Guardian Barley Wine
- 2010 Stone Old Guardian Barley Wine
- 2009 Stone Old Guardian Barley Wine
- 2007 Stone Old Guardian Barley Wine
- 2010 Stone Imperial Russian Stout
- 2008 Stone Imperial Russian Stout Aged in Bourbon Barrels

Boulevard Brewing Dinner - 4.17.11

2011-03-30T15:21:00.001-05:00

The next installment of our monthly Brewmaster's Dinners is coming up quick! Sunday, April 17th at Beer Kitchen we'll feature a five-course food and beer pairing feauturing beers exclusively from Kansas City's own Boulevard Brewing Company with guest speaker & Boulevard brewer Jeremy Danner. While most dinners featuring Boulevard offer the regular line-up of offerings, we're proud to be tasting 2 very unique beers that are practically unavailable anyhwere. Here's what's on the menu:

- Fried homemade fresh mozzarella with smoked tomato confit, balsamic reduction glaze & micro greens paired with Boss Tom’s Golden Bock - 6.1%

- Herbed chevre potato pancake with baby arugula & roasted beet salad with hops vinaigrette served with the still-in-development Hoppy Wheat; high-gravity Falconer's Flight dry-hopped Unfiltered Wheat - 5.2%; "a new test brew for Boulevard, sessionable wheat beer with an herbal & citrus hop character"

- Meat & cheese plate of peppered salami with chipotle white cheddar & pickled sweet pepper, breseola with Tillamook cheddar & hops beer mustard, prosciutto with Cambozola brie & thyme honey on honey wheat baguette paired with S ingle-Wide IPA - 5.7%

- Oven roasted turkey leg with caramelized fennel & roasted garlic mashed potatoes and pan au jus served with Love Child #2 - Belgian-style sour - 10%; "big sour red ale, aged in a single barrel for four years. Aromas of sour cherries and oak with a pleasant sour flavor and medium funk"

- Sixth Glass ice cream float with pink hawaiian salted ice cream with The Sixth Glass - Belgian-style Quad -10.5%

Tickets are only $50 including tax & gratuity. Seats are filling up fast so come by any of the 3 Beer KC restaurants or call (816) 389-4180 to make your reservations today. Cheers!

Pics - Goose Island Dinner 3.27.11

2011-03-28T14:23:00.001-05:00

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

Pere Jacques - Belgian-style Abbey ale - 8%. Pere Jacques is French for Father Jacques, the name of one of the monk-brewers at the Rochefort Trappist Brewery in Belgium, where this beer was inspired

Hickory-smoked pork belly with roasted beet, squash, faro & Maytag blue cheese salad

Juliet - sour ale fermented with wild yeasts and aged in cabernet barrels with blackberries - 6.7%; currently only available in Chicago.

Wood-fire grilled lamb chop with mint jelly foam, mustard greens & tillamook cheddar gratin

Apple tart tatin with bourbon cherry ice cream & almond brittle served with Dominique - sour ale aged in used Heaven Hill bourbon whiskey barrels (currently only available on draft) - 8.5%; Dominique is, in fact, the lactobacillus infected Matilda that was recalled last year

Tickets are on sale now for April's Brewmaster's Dinner featuring beers from Boulevard Brewing Company and guest speaker & Boulevard brewer, Jeremy Danner. We'll be sampling 2 extremely exclusive beers that are pretty much unavailable anywhere; more information on that dinner, which takes place on Sunday, April 17, as it develops. Come by or call us at (816) 389-4180 to make reservations today. Cheers!

Now on Tap - 2010 Abbey Dubbel

2011-03-24T12:01:00.002-05:00

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!

Brewer’s specs:

Malt: Pale, Brewer’s, Munich, CaraPils, Chocolate, Vienna & Biscuit

Hops: Hallertaur, Perle & Styrian Goldings

OG. 21 Plato
8.8% ABV

Pics - Firestone Walker Release Party

2011-03-21T16:43:00.000-05:00

Last Sunday was the Firestone Walker release party at Beer Kitchen featuring their regional sales rep & beer guru John Bryan. This was a much less formal affair than our monthly Brewmaster's Dinners as we featured three of Firestone Walker's Nectar Ales paired with 3 chef-inspired small plates. The sold-out gathering was hosted by Beer Kitchen manager Randyl Danner, while John addressed the group briefly, then visited with each table individually. This was a great way to celebrate some of the best beers in California finally arriving in Missouri. Many thanks to those of you who made it to support good beer in Kansas City, but for those that didn't here's what you missed:

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

There are still seats available for this Sunday's dinner with guest Paul Devries of Goose Island & their unique line of Belgian-inspired ales. Call Beer Kitchen at (816) 389-4180 or stop by any of the 3 Beer KC bars for a pint and make your reservations today. Cheers!

Now on Tap - Toddy Porter

2011-03-16T18:55:00.001-05:00

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.

Brewer’s specs:

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

5.9% ABV

Double IPA Flight Night - 3.15.11

2011-03-05T12:45:00.000-06:00

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!

Chocolate Ale Week - 3.07.11 to 3.10.11

2011-03-01T13:17:00.001-06:00

Beginning Monday, March 7, Beer Kitchen is tapping a keg of Boulevard Chocolate Ale every day for 4 days straight. At 6:00 pm Monday through Thursday we'll tapping a fresh 1/6th barrel keg. If you didn't get to try some when the Foundry ran through a keg in 32 minutes last week, this is your chance.

Check out the Pitch's Fat City article about "Chocolate Ale Week" here.

Goose Island Dinner - 3.27.11

2011-02-28T09:59:00.002-06:00

Join us March 27th for the latest installment of our monthly Brewmaster's Dinners. This month's dinner will feature regional sales manager Paul DeVries of Chicago's Goose Island Brewing Company. We'll be sampling 5 of Goose Island's Belgian-style beers each paired with a chef-inspired dish. Here's what's on the menu:

- Lump crab & artichoke beignets with remoulade paired with Sofie - farmhouse ale fermented with wild yeasts & aged in wine barrels with orange peels - 6.5%

- Braised walleye cheeks with smoked tomato confit served with Fleur - pale ale blended with hibiscus & kombucha tea - 7%

- Hickory-smoked pork belly with roasted beet, faro & maytag salad paired with Pere Jacques - Belgian-style Abbey ale - 8%

- Lamb chop with mint jelly foam, mustard greens & tillamook cheddar gratin served with Juliet - sour ale fermented with wild yeasts and aged in cabernet barrels with blackberries - 6.7%

- Apple tart tatin with bourbon cherry ice cream & almond brittle served with Dominique - sour ale aged in used Heaven Hill bourbon whiskey barrels (currently only available on draft) - 8.5%

Reservations are $60 per person or $110 per couple, including tax & gratuity. Tickets are available at all 3 Beer KC restaurants or by calling Beer Kitchen at (816) 389.4180. Seating is limited so make your reservations ASAP. See you then - cheers!

Now on Tap - BBB

2011-02-26T21:10:00.001-06:00

Introducing the latest batch of our Anniversary Ale known as Triple B. Celebrating 14 years of McCoy's Public House, we hopped this badboy with a blend of Pacific Northwest (Chinook & Horizon), English Fuggle & German Hallertauer hops for a dominant hop profile, while creating a balance of the citrusy American hop qualities and the spicier, more floral notes of European varities. It's then dry-hopped for an even stronger hop aroma. Clean malty sweetness is found in the background, while some fruitiness, either from esters or hops, is also prevalent. This big, bold & beautiful beer defies classification sitting somewhere between an Old Ale, ESB & Barleywine.

Brewer's specs:
Malt: 78% Pale 2-row
9% Crystal
9% CaraPils
4% Melanoidin

Hops: 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
90+ IBUs

11% ABV

Firestone Walker Nectar Ale Release - 3.13.11

2011-02-22T22:22:00.002-06:00

We're very pleased to announce that California's Firestone Walker is finally going to be distributed in Missouri beginning in March. On Sunday, March 13 at 5:30 we'll be joined by FW regional sales rep John Bryan as he hosts an informal release party showcasing their Nectar line of award-winning beers. Here's what's on the menu:

- Chinese five-spice seared Ahi tuna on wonton crisps with micro-greens paired with Red Nectar amber ale - 5.8%; 2010 GABF Gold Medal: American-style Amber Ale

- Mini-pastries filled with Jamaican jerk chicken & roasted pineapple red pepper relish served with Nectar IPA - 6.7%; 2008 World Beer Cup Silver Medal: American India Pale Ale

- Mini kobe beef corn dogs with sweet corn pistachio batter paired with Hemp Ale - 5.7%; 2006 World Beer Cup Bronze Medal: American Brown Ale

Seats are limited and only $20 per person, including tax & gratuity. Reservations can be made by calling Beer Kitchen at (816) 389-4180 but we recommend just stopping by for a pint and getting them then. Cheers!

McCoy's: Under Construction

2011-02-20T13:53:00.001-06:00

Beginning Monday, February 21, McCoy's will be closed for some major kitchen upgrades and other back-of-house renovations until March 3rd. The Foundry will be open for lunch during this period, as well as Beer Kitchen.

Now on Tap - Westporter

2011-02-17T13:23:00.002-06:00

Porter is said to have been popular with transportation workers of Central London, hence the name. Most traditional British brewing documentation from the 1700’s state that Porter was a blend of three different styles: an old ale (stale or soured), a new ale (brown or pale ale) and a weak one (mild ale), with various combinations of blending and staleness. The end result was also commonly known as "Entire Butt" or "Three Threads" and had a pleasing taste of neither new nor old. It was the first truly engineered beer, catering to the public's taste, playing a critical role in quenching the thirst of the UK’s Industrial Revolution and lending an arm in building the mega-breweries of today.

Porter saw a comeback during the homebrewing and micro-brewery revolution of the late 1970’s and early 80’s in the US. Modern-day Porters are typically brewed using a pale malt base with the addition of black malt, crystal, chocolate or smoked brown malt. The addition of roasted malt is uncommon, but used occasionally. Some brewers will also age their beers after inoculation with live bacteria to create an authentic taste. Hop bitterness is moderate on the whole and color ranges from brown to black. Overall they remain very complex and interesting beers.

Brewer’s specs:

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
5.9% ABV

Now on Tap - Good Farmhouse Ale

2011-02-16T12:04:00.001-06:00

Back on tap at McCoy's & the Foundry is our extremely popular Good Farmhouse Ale. Named after Gib Good, the farmer who generously picks up our spent grain every week, Good Farmhouse is the fourth 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 ale.

Brewer's specs:

Pale 2-row & unmalted wheat

Styrian Goldings hops

Fermented with Belgian Ale yeast

7% ABV

Cheers!

Pics - Grain vs. Grape Dinner

2011-02-15T16:20:00.002-06:00

Sunday night's 'Valentine's Day Eve' Brewmaster's Dinner at Beer Kitchen was an epicurean battle that pit wine against beer, and the night couldn't have been more interesting or informative. Each of the 5 chef-inspired courses was paired with a wine, chosen by guest-speaker & sommelier Kathy Rohlfing, and a beer chosen by Beer Kitchen manager Randyl Danner. Guests were asked to vote for their favorite pairing with each dish, and the votes were counted at the end of the night to declare a winner for each pairing as well as overall. Many thanks to those who made it out, but for those who didn't - here's what you missed:

The ballots. Each card was hand-made by McCoy's bartender Ricardo Ruiz, as well as the commemorative buttons.

Reception course: Heartland Creamery Chevre Crostini & Burnt End-stuffed Maytag Cheese Puffs

Reception course part 2: Dupont Avec Les Bon Voeux Saison from Belgium & New Mexico Gruet Sparkling Rose from New Mexico. The highest-rated Saison in the world won this battle.

Sweet Potato-crusted Sea Bass with Chorizo, Potato Chowder & Cilantro Oil served with Urthel Hop-it Blonde Ale, from Belgium & Marc Bredif Vouvray from France. This dish was out of control! Wine took the victory on this one.

Lemon-Thyme Roasted Duck Leg with Red Lentil-Baby Arugula Salad paired with Bell's Pale Ale from Michigan & Garnacha, Borsao, "Tres Picos" from Spain. Wine took a 2-1 lead on the third course.

Braised Beef Short Ribs, Peruvian Purple Potato, Braised Root Vegetables with Young's Double Chocolate Stout Demi served with Aventinus Weizenstarkbier from Germany & E. Guigal Cotes du Rhone from France. Beer tied the score 2-2 to make things interesting...

Chocolate Decadence with Caramel Foam, Macerated Blackberries & Vanila Tuille Cookie paired with Lindeman's Framboise from Belgium & Chapoutier Banyuls from France. Beer won this dish by a landslide. The tart, slightly acidic flavors and light effervescence of the lambic paired wonderfully with the dense cake.

Overall, beer may have won the battle in a narrow 3-2 victory, but the real winners of this dinner were everyone who attended. It was truly a great way to spend Valentine's Day and these dinners are always something to look forward to. Next month's will be no exception as we welcome Paul DeVries of Chicago's Goose Island Brewery on March 27. We'll be tasting their Belgian-inspired beers including Sofie, Fleur, Pere Jacques, Juliet & Dominique. More information on that as it becomes available. Cheers!

Boulevard Chocolate Ale

2011-02-14T16:19:00.001-06:00

We're tapping a fresh keg of Boulevard Chocolate Ale at the Foundry tomorrow night at 4:00. Get there ASAP because the last keg was gone in a few hours...

Now on Tap - Broadway Toddy Stout

2011-02-12T21:02:00.002-06:00

Well, the Winterberry certainly didn't last long, but have no fear -we just put on a 1/4-barrel keg of our insanely delicious Broadway Toddy Stout. This is our oatmeal stout infused with a special "toddy" coffee blend made exclusively for us by the Broadway Roasting Co. and served on nitro tap. The toddy method of brewing is a cold-extraction which reduces the coffee's bitterness by up to 70%, resulting in a highly-concentrated coffee with tons of flavor & packed with caffeine.

Brewer's specs:

Malt: Pale, Carapils, Munich, Roasted, Black, HoneyOats

Hops: Bravo & Willamette

Fermented with McCoy's house ale yeast

Cold extracted Broadway Cafe Toddy added after maturation

OG 15.5 Plato
45 IBU

6.1% ABV

Now on Tap - Winterberry

2011-02-09T15:01:00.003-06:00

You might be wondering, "what the hell is Winterberry?" Well, it's our 2009 Winter Warmer blended with oak-aged Blackberry Lager that's been keg-cellared for over a year. This is a very limited release that will not last long; we've only got about a half-keg left. Its tart, sweet, hoppy & just boozy enough to keep you warm on these bitter cold nights.

Farmhouse Ale & Westporter will be on tap in the next week or so. Cheers!

Pitch Review: Beer Kitchen

2011-01-28T15:06:00.001-06:00

Photo: Angela C. Bond

Charles Feruzza - popular food critic & writer for local magazine the Pitch - stopped by Beer Kitchen a few day ago to sample some of the food for his latest review in the Pitch's Dining section. In his review Charles says, "unexpected touches elevate this joint. The sandwiches come with crunchy house-made pickles, and the comfort-food staples are very good. An "oven fried" chicken, coated in crushed cornflakes, really does taste like something my mother used to make."

"If this Beer Kitchen is "No. 1," it's good enough to inspire hope for a No. 2."

Read the full article - and whet your appetite - here.

Stone/Jolly Pumpkin/Nogne 0 - Special Holiday Ale

2011-01-24T11:30:00.000-06:00

Brewing heavyweights Stone, Nogne 0 & Jolly Pumpkin got together for the second release of their Special Holiday Ale, which was first brewed by Stone in San Diego in 2008. The concept behind this collaboration is that each brewery takes Stone's winter warmer recipe - which includes Michigan chestnuts, white sage from southern California and Norwegian juniper berries - and makes it at their respective brewery. 3 identical beers but from 3 different breweries; differences in brewing and aging practices produce different beers, which are blended to create Special Holiday Ale.

Beer Kitchen has the only 2 cases of this rare collaboration in Kansas City.

Special Holiday Ale was named one of Wine Enthusiast's Best Beers of 2009 and has ratings of 98/100 on RateBeer & A- on Beer Advocate. 8.5% ABV

Grain vs. Grape - Feb. 13

2011-01-23T16:05:00.002-06:00

Join us Sunday, February 13 for the next installment of our monthly Brewmaster's Dinners at Beer Kitchen. February's dinner is a bit of a departure from our normal beer & food pairing; this time we're offering a 5-course epicurean feast pitting wine against beer as we compare the complimentary aspects of beer & wine with each course. The Valentine's Day-eve dinner will be hosted by Kansas City's renowned sommelier, Kathi Rohlfing.

Reception Course
Heartland Creamery Chevre Crostini & Burnt End-stuffed Maytag Cheese Puffs
Dupont Avec Les Bon Voeux Saison, Belgium
New Mexico Gruet Sparkling Rose, New Mexico

First Course
Sweet Potato-crusted Sea Bass with Chorizo, Potato Chowder & Cilantro Oil
Urthel Hop-it Blonde Ale, Belgium
Marc Bredif Vouvray, Loire France

Second Course
Lemon-Thyme Roasted Duck Leg with Red Lentil-Baby Arugula Salad
Bell's Pale Ale, Kalamazoo, Michigan
Garnacha, Borsao, "Tres Picos", Spain

Third Course
Braised Beef Short Ribs, Peruvian Purple Potato, Braised Root Vegetables & Chocolate Stout Demi
Aventinus Weizenstarkbier, Germany
E. Guigal Cotes du Rhone, France

Fourth Course

Chocolate Decadence, Caramel Foam, Macerated Blackberries & Vanila Tuille Cookie
Lindeman's Framboise, Belgium
Chapoutier Banyuls, France

Come by Beer Kitchen, McCoy's, the Foundry or call us at 816.389.4180 to make your reservations - $60 per person or $100 couple.

Who will win this battle of taste? You will.

Strong Ale Night - Jan. 25

2011-01-20T14:38:00.002-06:00

Introducing our first ever Strong Ale Night - a night to sample some of our higher ABV beers. We'll be offering a 5 beer flight (roughly 5oz. pours) of these homemade McCoy's brews:

- 100% Citra-hopped Double Pale Ale - 11%

- Tellicherry peppercorn & plum spiced Winter Warmer - 8.5%

- 2010 Ursa Major Imperial Stout - 10%

- Abbey-style Belgian Dubbel - 8.8%

- GABF Silver Medal Winner Wee Willy Scotch Ale - 8.3%

Come in and try all of these incredible beers for only $10 from 5:00 - 8:00 Tuesday, January 25th.

FYI - Yellow Cab can be reached at 816.471.5000...

Drinking Made Easy - Kansas City

2011-01-19T17:11:00.001-06:00

Tonight's episode of Drinking Made Easy features a spotlight on Kansas City bars, restaurants & breweries. Host Zane Lamprey, previously of Three Sheets fame on the MOJO HD network, visited KC last summer and made several stops throughout the city, including Westport. Zane made appearances at Harry's, Kelly's, Buzzard Beach & the Westport Cafe and Bar, but all three Beer KC restaurants got honorable mentions on the DME website. The article says, "McCoy's Public House in Westport also makes their own beer. Brews like their Peach Wheat, Maibock and Ginger Shandy are available on draft and also to take home in kegs and growlers. Kansas City is also home to many specialty beer bars including The Foundry and Beer Kitchen. With a beer list too complex to explain, The Foundry is a beer lover’s paradise. From local brews to rotating taps, bottles, flights and reserves, even the pickiest beer drinker is bound to find something here that they like. Located in Westport, The Beer Kitchen has a number of Belgian draft beers and an extensive bottle list. They also serve gourmet burgers, offer a build-your-own macaroni and cheese, and other delicious gastropub fare."

Tune in to HDNet tonight at 7:30 to watch the episode & read the full article here.

Around the Block - Beer Kitchen

2011-01-18T13:38:00.001-06:00

Local food blogger, writer for the Kansas City Star's Restaurant Guide, and regular panelist on the local radio show "The Food Critics", Mary Bloch paid Beer Kitchen a visit last week and shared her thoughts on her blog. Regarding the transition from One80 to Beer Kitchen she writes, "it now resembles more of a gastropub with a strong emphasis on, you guessed it… beer, but serving quality bar food." She continues, "in addition to a vast array of burgers (made with a McGonigle’s blend), including the Classic, Tur-Duck-En, the Creole Chicken and the Smokestack, the menu includes flatbreads, salads, soups, sandwiches, Build Your Own Mac & Cheese, as well as several entrees and breakfast any time."

"I was pleasantly surprised by the quality of the fare, and would suspect that the Beer Kitchen will have a longer life than its predecessor."

Read the full article on Mary's Around the BLOCK blog here.

Foundry named Top 100 Beer Bar

2011-01-17T14:11:00.001-06:00

Draft Magazine recently published it's annual list of the Top 100 Beer Bars in America and named the Foundry as one of the best bars for craft beer in the 50 states. Here's what they had to say: "mid-century cool and yet totally beer-nerdy at the same time, The Foundry marries 200-plus beers with pot roast sliders and IPA-tempura-fried pickles in a casually hip, urban space. Beers like Lagunitas Lucky 13 share the taps with a handful of brewmaster Keith Thompson’s house beers, which get top billing in beer cocktails like the Jim Dandy (McCoy’s Ginger Shandy and an IPA). Check the reserve list for rare bottles."

Read the whole article and see what other bars were named here.

Now on Tap - Vanilla Toddy Stout

2011-01-17T13:58:00.002-06:00

Now on tap - Vanilla Toddy Stout. This is our nitrogenated Oatmeal Stout brewed with a special cold-extract Toddy blend made exclusively for McCoy's from our friends at the Broadway Cafe. The Broadway Toddy Stout has been one of our most popular seasonal brews, and this rare version goes even further with the addition of vanilla to compliment the smooth & roasty stout with flavors of coffee & vanilla. Like a little cream in your coffee? You'll love this beer. Come in and drink it before the FDA figures out there's caffeine in your beer!

Brewer's specs:

Malt: Pale, Carapils, Munich, Roasted, Black, Honey & Oats

Hops: Bravo & Willamette

Fermented with McCoy's house ale yeast
Cold extracted Broadway Cafe Toddy & vanilla extract added after maturation

OG 15.5 Plato
45 IBU

6.1% ABV

Discovering the Highlife - BeerKC

2011-01-15T14:09:00.001-06:00

A couple of months ago Tim from Discovering the Highlife (a traveling food & drink video blog), stopped in Kansas City to visit with BeerKC co-owner James Westphal & McCoy's brewmaster Keith Thompson. Tim travels the country in search of great bars, restaurants and breweries taking video of his stops and sharing his experiences via the DTH website. In this episode Tim chats with Keith about brewing Newcomb's IPA, then meets up with James to sample Mom's Mac 'n Cheese at McCoy's, the TNT Tuna Tacos at the Foundry, the incredible burgers at Beer Kitchen and more - as well as beers selected as pairing for each dish. This video is a brief introduction to Beer KC and why you should visit the corner of Westport Road & Pennsylvania Ave. Grab a beer and enjoy the video in high-definition here. Cheers!

Beer Kitchen: a Top 5 New Restaurant of 2010

2011-01-12T17:14:00.000-06:00

Local food blogger and freelance writer, Dave LaCrone of KC Lunch Spots fame, recently published his Top 5 New Restaurants of 2010 on the KCTV 5 website. Dave named Beer Kitchen in his list of great new restaurants that also included our neighbor, the Westport Cafe & Bar. The DLC, as he's probably better known, wrote of Beer Kitchen, "any concern about the demise of Westport’s One80 and its rebirth as Beer Kitchen was put to rest once reviews started pouring in from diners. Beer Kitchen serves some of the best burgers and fries in town, accompanied by a host of intriguing house-made condiments. You can also choose from over 60 bottled beers (hence the name)."

See the other restaurants named and read the full article here. Cheers!

Fat City on the Tur-duck-en Burger

2011-01-07T17:28:00.002-06:00

Jonathan Bender, writer at the Pitch's Fat City food & beverage blog, visited Beer Kitchen to try the infamous Tur-duck-en Burger - our take on the not-so-traditional Thanksgiving dish that includes a chicken stuffed in a duck stuffed in a turkey. Our hand-held version consists of a hand-made chicken burger topped with turkey bacon, duck confit, fontina cheese & red onion jam served with cranberry-ketchup on the side. He said, "this is a thick slab of exceptionally moist chicken. And it's underneath a fat handful of what's called duck confit that is more like shredded duck meat. A few slices of turkey bacon, fontina cheese and red-onion jam round out the burger." He continues, "this burger does improve on the traditional turducken because the brioche bun manages to keep the sandwich intact, unlike the difficulties presented by slicing." The Tur-duck-en Burger is available only at Beer Kitchen.

Read the full article here.