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!

Single-hop Columbus DPA

On our fourth batch of Double Pale Ale we used 100% Colombus hops from the Pacific Northwest for prominent citrusy hop aroma; it was also dry hopped for an additional resinous or grassy aroma. Some clean malty sweetness is found in the background, while fruitiness, from esters and hops, is also detected. Some alcohol can usually be noted, but this does not have a "hot" character. Color is golden amber to copper. An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs.

Brewer's Specs:

100% Colombus hops added at ten different times from start to finish

85% pale 2-row malt
10% Vienna malt
5% malted white wheat
50 pounds of local honey added to boil
105 minute boil

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

OG 23 Plato

90+ IBU

10% ABV

February Brewmaster's Dinner - 2.02.10

In honor of Valentine's Day, this month's Brewmaster's Dinner will feature 5 food courses carefully paired with 5 craft beers - including a total of 17 purported aphrodisiacs! This dinner has been a work in progress for weeks and wasn't finalized until today so there has been a LOT of thought and effort put in - and we get to reap the benefits. Tickets are only $50 including tax and gratuity and there are still seats available; please call us at 816-960-0866 to make your reservations today as this event will sell out. Check out the menu listed below:

-Smoked oyster & oyster mushroom baked in crescent puff pastry with McCoy’s California Uncommon infused with Horny Goat Weed - 10% ABV.

-Pair of sea scallops dusted with pink Hawaiian sea salt & flying fish roe served with carrot & basil oil over creamy marscapone-orzo risotto and Tripel Karmeliet - 8.4% ABV.

-Wood-grilled asparagus bundle with soft-poached egg, arugula, truffle vinaigrette & pickled pink onion with Bear Republic Red Rocket ale - 6.8% ABV.

-Black pepper-coffee braised beef short rib with fig-stout glaze & celery root-parsnip puree. Paired with Baltika No. 6 Porter - 7% ABV.

-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 Lambic - 4.5% ABV.

Let's get freaky!

Hopslam!

This Thursday - Jan. 21 - we'll be tapping our first (and only?!) keg of Bell's Hopslam. Apparently there was a malfunction at the brewery and some 400 barrels had to be discarded, greatly increasing the demand of what is already one of the most sought after beers in the country. Ranked 5th in the "Double/Imperial IPA" category on BeerAdvocate.com, Hopslam is a winter seasonal release that only hangs around for a few weeks a year - and that time is now! We'll be tapping the keg precisely at 4:00 - just in time for the Foundry's new amped up happy hour, which includes half-priced "beer bites". Once the draft Hopslam is gone, we'll release our allotment of bottles.

In other Foundry news, we're working on clearing a couple draft lines before tapping kegs of Rogue's Morimoto Imperial Pilsner and Bell's Oarsman Ale - so we've got some drinking to do!

And back on the topic of Double IPAs, today I got to sample the next incarnation of the McCoy's DIPA - once again single hopped, this time using only Columbus hops - and it is going to be incredible! Plenty of floral, citrusy hop aroma, while staying remarkably crisp, clean and entirely too easy to drink. It should be available in the next week or so.

Cheers - see you Thursday!

Now on Tap - Westporter

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 colour ranges from brown to black. Overall they remain very complex and interesting beer.

Brewer’s Specs:

Pale 2-row malt
Chocolate malt
Crystal malt
Carapils malt
Melanoidin malt

White Wheat

American Horizon, Bravo, English Fuggle and Goldings hops

Starting Gravity: 15 Plato

Fermented at 19 C with McCoy's house ale yeast
5.9% ABV