Boulevard Brewing Dinner - 4.17.11

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 Single-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



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

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

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

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

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

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.