Green Flash Release Party - 8.07.11

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

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

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

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

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

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

- Clamato Chelada reception course

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

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

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

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

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

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

Now on Tap - Imperial Red Ale

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

Brewer's specs:

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

Hops: Cascade, Horizon, Centennial, Hallertauer & Goldings

OG 22 Plato
90+ IBU
9.2% ABV

Pics - Summer Solstice Dinner

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

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

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

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

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

vanilla flan with mixed berries

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

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