Now on Tap - Irish Red

Yes sir, just in time for St. Patrick's day we present our Irish Red Ale. Deliciously malty, yet smooth & crisp, this extremely drinkable ale begs to be enjoyed on our patio - if only it would stop raining so damn much...

Brewer's specs coming soon.

Brewer's Reserve

Check out the Foundry's newly installed "Brewer's Reserve" cooler! Inside you'll find such goodies as every single Boulevard Smokestack (except Tank 7 - which is on tap), Unibroue's Quelque Chose, Bell's & DeProef's Van Twee, Southern Tier's UnEarthly, Goose Island's new Demolition Ale, Schlafly's big beers, Lagunitas WTF & Lil' Sumpin' Extra, Grand Teton's Pursuit of Hoppiness and a whole lot more...

Pics - March Scottish Dinner

While Tuesday night's Scottish Beer Dinner was one of the more low-key events we've done, it was definitely one of the most enjoyable. Everyone seemed to be in high spirits before the dinner began, and even moreso once the beer started flowing. The dinner featured 5 courses paired with 5 Scottish or Scottish-influenced beers. These dinners have really become something to look forward to every month, and the next few months are certainly no exception! April's dinner is only $30 and will be Easter-themed small plates with heavily hopped beers - get it? Easter bunny...hoppy beers... And May is shaping up to be one for the books as we welcome a little brewery from the south-east side of Michigan. Once again, many thanks to those of you who made it out, but for those that didn't here's what you missed:

Bagpipers!

McCoy's Brewmaster Keith Thompson welcoming everyone as the first course made it's way out.

Round 1 - pickled deviled eggs with Foothill Hops Farm mustard, smoked salmon & dill paired with Belhaven's Twisted Thistle IPA. Pictures simply do not do these things justice!
Absolutely delicious...

Round 2 - traditional Gaelic crab soup with barley, double cream & a splash of whiskey paired with Williams Brothers Fraoch Heather Ale. Fraoch Heather is brewed according to a recipe from 2,000 B.C. using heather flowers as the only bittering agent, no hops used at all.

Round 3 - chicken sausage & prosciutto in Yorkshire pudding with onion marmalade & Madeira gravy with Orkney Brewing's Skull Splitter - 8.5% ABV.

Keith explaining beer and why its so great.

Round 4 - slow-braised lamb braciole, rolled & stuffed, served with Hunter’s sauce & barley risotto, mushrooms & cherries with McCoy's Wee Willy Scotch Ale - 8.3% ABV.

This beer is phenomenal! Harviestoun's Ola Dubh - a Strong Dark Ale brewed in the tradition of English stouts and porters, then aged in Highland Park single malt whisky casks - 8% ABV.

Round 5 - Scotch ale-soaked Ladyfingers with chocolate-orange mousse & Ola Dubh. Talk about ending on a high note...

Apparently Dave was the only one man enough to wear a skirt, I mean kilt... For his effort he left with each of the bottled beers we had that night - Skull Splitter, Froach Heather, Twisted Thistle & Ola Dubh. Not too shabby!

Cheers - see you in April!

Now on Tap - Ursa Major

Brewer's specs:

Pale 2-row Malt
Crystal Malt
Roasted Malt
Chocolate Malt
Black Malt

Brown Sugar
Belgian Candied Sugar

20 lbs. East Kent Goldings hops from England

Fermented with McCoy's House Ale Yeast

OG 26 Plato
85 IBU

10.5% ABV

You know what's up...

Now on Tap - Nitro Oatmeal Stout

Oatmeal Stouts are generally medium to full bodied stouts that have a remarkable smoothness to them from the addition of oats to the mash. The oats not only add a lot of smoothness to the mouthfeel, but also give a touch of sweetness that is unlike any other type of stout. Ours is very creamy and delicious with assertive dark malt flavors. Served on nitrogen tap to make it extra smooth.

Brewer's specs:

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

Oats

Bravo & Willamette hops from the Pacific Northwest

Fermented with McCoy's House Ale Yeast

OG 15.5 Plato
45 IBU
6.1% ABV

March Brewmaster's Dinner

Join us March 2 for our next Brewmaster's Dinner - a Scottish dinner and beer tasting! We'll have 5 courses paired with Scottish or Scottish-influenced ales, including Belhaven's Twisted Thistle, which was a "gateway" IPA for me and is still one of my favorites. A couple other noteworthy beers are on the menu as well: Willams Brothers' Froach Heather Ale, which is brewed with heather flowers instead of hops and Harviestoun's Ola dubh 12, an Old Ale brewed with "more than a nod to Imperial Porters & Stouts of the 19th century", then aged in Highland Park single malt whisky barrels. Tickets are only $45 including tax & gratuity. Come by for a pint or call us at 816-960-0866 to make your reservations!

-Pickled deviled eggs with Foothill Hops Farm mustard, smoked salmon & dill with Belhaven Twisted Thistle IPA - 5.4% ABV.

-Traditional Gaelic crab soup with barley, double cream & a splash of whiskey paired with Williams Brothers Fraoch Heather Ale - 5% ABV.

-Chicken sausage & proscuitto in Yorkshire pudding with onion marmalade & Madeira gravy with Orkney Brewing's Skull Splitter - 8.5% ABV.

-Slow-braised lamb braciole, rolled & stuffed, served with Hunter’s sauce & barley risotto with McCoy's Wee Willy Scotch Ale - 8.3% ABV.

-Whiskey-soaked Ladyfingers with chocolate-orange mousse & Harviestoun's Ola Dubh - 8% ABV.

Pics - February Dinner

Yet another incredible evening of food, friends and beer. Last night featured some of the best dishes/pairings we've had at any of these dinners yet. Tickets are on sale now for March's Brewmaster Dinner - which be a Scottish ale pairing (including Belhaven's Twisted Thistle!). More information on that very soon. Many thanks to those of you who made it out, but for those that didn't here's what you missed:

McCoy's California Uncommon - Imperial steam lager - infused with Horny Goat Weed - 10% ABV.

Tray of smoked oyster & oyster mushroom baked in crescent puff pastries.

Owner James Westphal welcomed everyone as we took our seats in anticipation of the second course.

Brouwerij Bosteels' Tripel Karmeliet - 8.4% ABV.

Sea scallops with pink Hawaiian sea salt & flying fish roe served with carrot & basil oil over creamy marscapone-orzo risotto. Incredible... And, yes, it was supposed to look like boobs.

McCoy's brewmaster Keith Thompson explained the beers and how they were selected to pair with each course.

I love lamp.

Wood-grilled asparagus bundle with soft-poached egg, arugula, truffle vinaigrette & pickled pink onion with Bear Republic Red Rocket ale - 6.8% ABV. This was the second (and last) of the "suggestive" platings. I purposely avoided an overhead shot of the food as it was borderline hilarious...

Black pepper-coffee braised beef short rib with fig-stout glaze & celery root-parsnip puree. Paired with Baltika No. 6 Porter - 7% ABV. This may have been the best food/beer pairing we've done yet...

Good times!

Duo of warm flourless chocolate cake & frozen vanilla bean Bavarian cream, served with almond tuille, fresh raspberries & Young’s Double Chocolate Stout sauce with St. Louis Framboise raspberry Lambic - 4.5% ABV. OMG!

Yeah, it was delicious.

'til next time - cheers!

Yo!

Hey everyone - just wanted to throw out a quick news update.

First, we still have a few tickets available for tonight's Brewmaster's Dinner - check out the menu here. This is the first time in several months that a Brewmaster's Dinner hasn't sold out weeks ahead of time, so if you don't already have tickets call us at 816-960-0866 to secure your spot.

Our Toddy Porter & Vanilla Toddy Porter are finishing up and should be available at McCoy's in the next week or so.

And we just put on Bell's Oarsman Ale and Rogue Morimoto Imperial Pilsner at the Foundry.

See you there!