Now on Tap - Belgian Dubbel

Back on tap is our 2009 12th Anniversary Belgian-Style Dubbel. A rich malty beer with some spicy/phenolic and mild alcoholic characteristics. Traditionally a Trappist Ale, many brew similar "Abbey Dubbels" to try and emulate the originals like Westvleteren 8, Westmalle Dubbel & Chimay. This special ale was brewed in the beginning of January 2009, twice fermented over the next month or so, aged in oak bourbon barrels for a couple of months and has been aging in our icehouse since. 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

Vienna

Belgian Aromatic Malt

Malted Wheat

Chocolate Malt

Hops:

Hallertaur

Perle

German Select

Saaz

Belgian Candied Sugar added to boil

OG. 21 Plato

8.8% ABV

Now on Tap - Chocolate Oatmeal Stout

This just in: we tapped our ONLY keg of nitrogenated Chocolate Oatmeal Stout! I don't have brewer's specs - or even a picture - but I wanted to let our blog readers know that it's on. The individual kegs of Toddy Porters were extremely well-recieved and gone in less than 2 days each, so hopefully this stuff will make it 'til Monday.

Come by this weekend and enjoy a pint!

Cheers!

April Brewmaster's Dinner

Join us Tuesday, April 6th for next installment of our monthly Brewmaster's Dinners. April's dinner will be a showcase of heavily hopped beers paired with 5 small dishes. We'll be sampling some remarkable beers for this event: Moylan's Hopsickle ("triple IPA", rated 99/100 on RateBeer), Houblon Chouffe (a Belgian-style Tripel/IPA hybrid - check out this awesome article), Southern Tier's Gemini (98/100 on RateBeer), Sünner Kölsch and McCoy's own cask-conditioned IPA. Oh yeah - there will be some kick-ass food, too! We only have space for 30 guests so come by or call us at 816-960-0866 to make your reservations ASAP. This one's gonna go quick!

This will be the 12th in our series of dinners - happy birthday Brewmaster's Dinner!

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...