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Need another reason to drink a beer?
As if you needed another reason: Kansas City, Mo.'s Boulevard Brewing Co. has come up with a new marketing campaign to encourage "drinking for charity." What does that mean exactly?
Kansas City Business Journal explains that the rebranded Boulevard Pilsener, the KC Pils, will donate 10 percent of all of its sales to local charities. “Craft brewers, including ourselves, are strong supporters of local giving and supporting our communities,” said Jeremy Ragonese, director of marketing for Boulevard. “One way we wanted to enhance what we already do is provide financial assistance to charities in our community.” No word on what that charity will be, but the brewery is looking for recommendations for different charities; three charities overall will receive funds from the KC Pils.
In other Boulevard Brewing news, Boulevard has also released an experimental mint beer, called the Tripel Julep.
Beer commercials tell us that drinking is all about instant gratification. But good things come to those to wait, as the Boulevard Brewing Company in Kansas City, Missouri, has discovered via its booming line of barrel-aged beers.
"After years of using high-tech methods and stainless steel equipment, it's refreshing to go back to a more rustic way of creating beer," Boulevard brewer Dustin Jamison says. "There's a lot of freedom to make exciting new stuff."
Barrel-aged brews—made by storing beer inside of used wooden barrels in order to impart aromas or taste—are a small but exploding section of the craft beer market. Boulevard's barrel program has grown from a dozen to more than 2,000 barrels in the past six years. Whiskey and bourbon drinkers have been lured into the beer world by the complex, full-bodied brews that aren't as much of a commitment on a school night.
Most bourbon barrels are made from the same type of wood: Missouri oak. But what differs is the amount of char—the intentional singeing of said wood—each distillery requests. Four Roses is smoky, Templeton is heavy on the vanilla and Heaven Hill is almost sweet.
Jamison is constantly sampling beers from Boulevard's cave-aged barrels, where beers are aged for eight to 12 months. He uses tasting notes from these sampling sessions to determine how best to blend beers from barrels of different origins and ages.
"First use" barrels give the beer a boozier character, with strong oak and vanilla notes, says Jamison, whereas a barrel that's already been used to age beer will produce a mellower brew with natural fruit notes. Those "second use" barrels are often tapped for Boulevard's Bourbon Barrel Quad or Imperial Stout, a hearty brew of malted barley and spelt with coffee and plum notes.
As breweries keep rolling out the barrel-aged editions this season, you'll have plenty of opportunities to sit, sip and take your time with beers that reward patience.
If there's a tasting event in your area (Boulevard is distributed in 29 states), you're likely to meet brewer Jeremy Danner. We tapped him to recommend three barrel-aged beers.
Founders Brewing Co.'s Backwoods Bastard: "It blends slightly smoky malt flavors with huge toffee, vanilla and oaky notes from the barrel. This beer is ridiculously drinkable."
Goose Island's Bourbon County Stout: "This massive stout spends time in whiskey barrels, picking up all sorts of awesome flavors and a bit of alcohol. What's amazing, though, is that BCS isn't hot or boozy at all."
Firestone Walker's Parabola: "Firestone Walker kills with its hoppy beers, but its barrel-aged beers are on the same level. Parabola has a huge 14 percent ABV, but it's well hidden in this stout that features big bourbon, vanilla and chocolate flavors. I hear Parabola is amazing aged, but I've never been able to hold on to a bottle for more than a few days."
Located in London, Toast ale is made entirely from surplus bread that would otherwise by thrown away by local bakeries and supermarkets. Founder of Toast, Tristram Stuart, teamed up with Hackney Brewery to produce the new beer. Toast brews with this surplus bread and also gives 100% of profits to the food waste charity Feedback, which aims to halve food waste by 2025.
Modern Brewers Are Embracing An Ancient Winemaking Apparatus
Amid the gleam of steel fermentation cylinders, the cloudy plastic jugs and rustic barrels that populate today’s brew rooms, there are new residents starting to take up space: freestanding, upright vases of rust-hued terracotta clay with decorative markings etched on their sides. An entire person could fit inside one. Yes, they’re amphorae.
They’re objects that look better suited to cavernous wine cellars and museums than modern-day breweries.
Although still used today, amphorae are associated mostly with ancient winemaking. These clay vessels were first used as early as the Neolithic era. They evolved into the cylindrical style we’re currently familiar with during the Bronze and Iron Ages as the Greeks, Romans and Phoenicians used them to store and transport wine.
“It throws back to when people were doing fermentation in the ancient world…fermenting with honey or dates and barley…it’s so cool to tap into that,” —Christian DeBenedetti, founder/head brewer, Wolves & People
But amphorae have now evolved again, into large statement pieces that a handful of breweries across the U.S. and in countries like Belgium and England use to brew and ferment small-batch beers and beer-wine hybrids.
“It throws back to when people were doing fermentation in the ancient world…fermenting with honey or dates and barley…it’s so cool to tap into that,” says Christian DeBenedetti, founder/head brewer of Wolves & People Farmhouse Brewery in Newberg, Oregon.
Oregon is the epicenter of an amphora boom, thanks to local winemaker Andrew Beckham. His seamless terracotta amphorae, crafted from 600 pounds of clay, are the first such commercially produced vessels in North America for wine and beer making.
Left to right: Andrew Beckham Christian Debenedetti Nathan Paddock / Photo courtesy Wolves & People Farmhouse Brewery
Wolves & People is one of three Oregon-based breweries to which he’s supplied amphorae, along with Bend’s The Ale Apothecary and Tillamook’s de Garde Brewing. But breweries like Boulevard Brewing (Kansas City, Missouri), Southern Brewing Company (Athens, Georgia) and Benson Brewery (Omaha, Nebraska) also work with amphorae sourced from international producers or local ceramicists.
The modern amphora trend is often credited to Brussels-based Brasserie Cantillon, which began to craft an amphora-brewed traditional lambic beer in 2012.
“Making historical beer styles and using Old World techniques has always been interesting to me,” says Ryan McNeive, head brewer at Boulevard Brewing Company. A background in history and interest in natural wine led McNeive to work with 210-gallon amphorae from Tuscany that he lines with beeswax.
“It’s been a thing in brewing lately to take old styles, even ones that are extinct, and revive them or put your own spin on it.”
Such experiments, as well as research performed by Patrick McGovern, Ph.D., a biomolecular archaeologist known as the “Indiana Jones of ancient ales,” showed that the clay used in amphorae allows flavors and terroir to be better preserved and expressed in beer. It’s led brewers who work with amphora to use local ingredients and a low-intervention fermentation model to create of region-specific or estate-only brews.
The exact flavor profile, color and nose on an amphora beer can vary widely, based on ingredients and fermentation time, but the vessel’s use adds several distinguishing elements.
“You get what you get. It’s gonna do its own thing.” –Ryan McNeive, head brewer, Boulevard Brewing Company
The earthy, iron oxide-rich terracotta clay imparts a “brick-like flavor” and strong minerality that creates a softer mouthfeel. The porous clay walls, which maintain a constant cool temperature, also allow for slow, controlled micro-oxygenation.
To work with amphorae is to be truly hands-off, as most aren’t made with sampling ports. There’s only the vessel’s mouth, which brewers can cover with bubbler-equipped, stainless-steel lids, airlocks and other modern brewing contraptions.
To prevent extra oxygen from seeping in during sampling, brewers only check their amphorae once or twice before packaging. The results feel straight out of history: untouched, all-natural, primeval.
“You get what you get,” says McNeive. “It’s gonna do its own thing.”
With the goal of creating a lighter, farmhouse saison-style beer, DeBenedetti kicked off his first batch of amphora beer last October. He added his own farm-grown triticale (a wheat and rye hybrid), Mount Hood hops, Mecca Grade malt, Wolves & People estate honey, honeycomb, apples and whole clusters of Aligoté from Beckham’s nearby winery. These were fed directly into his 90-gallon, 350-pound vase.
After first sampling it four months ago, DeBenedetti said that the pale gold liquid had an interesting character. The fruits added “bright, high-toned lemony and citrusy acidity,” he says, while the malts and hops contributed a cracker-like underlay.
“We just went totally wild on it, with no added yeast,” he says. “Fermentation kicked off immediately. It’s like a witch’s brew.”
Taking a different approach, McNeive—who has done two different “fills” of amphora beer and is currently on his third—starts fermentation in stainless steel containers for the first week before transferring the beer to the amphora. There, he adds about half a ton of Midwestern Vignoles or Vivant grapes from nearby Les Bourgeois Vineyards.
With heavy use of Brettanomyces and Lactobacillus, combined with house Belgian or saison yeasts to produce mixed cultures, McNeive’s first experiment in 2018 aimed to be similar to an orange, or skin-contact, wine.
He aged it around six-and-a-half months. The result was an amber-yellow brew with strong minerality and heavy Brett notes. His current beer, a mix of saison yeast, Lactobacillus, Brettanomyces and Vivant grapes, is another stab at a sour saison-like, wine-reminiscent drink.
Photo courtesy Boulevard Brewing
While the brewing process is pretty straightforward, amphorae can weigh hundreds of pounds, cost thousands of dollars and be unwieldy to maneuver. It presents some challenges, especially when it’s time to drain the beer and clear out the amphora.
“You gotta shovel the grapes out, which is challenging,” says McNeive. “We don’t have to clean it, per se, as long as we spray it with water to get rid of the leftover grape skins and yeast. It’s pretty labor-intensive.”
DeBenedetti agrees. “We need to order a special, self-priming, positive-displacement pump because we don’t want the amphora to crack,” he says. “And we don’t want to siphon because we don’t want to introduce oxygen and spoil the beer. It presents a really healthy challenge, helping us think outside the box.”
Yielding only a couple barrels of booze at a time, amphora beers aren’t well-suited for large-scale production and distribution. But this does make them ideal for limited-edition, small-batch releases. Both McNeive and DeBenedetti plan to package the beer currently aging in a month or so, after they’ve completed roughly a year of fermentation.
You can probably count on two hands how many breweries are working with amphorae right now it’s that niche. But that also makes it an exciting opportunity. The results are different each time a brewer throws a bunch of ingredients into clay and lets nature do its thing.
“We’re constantly amazed at what fellow brewers are coming up with,” says DeBenedetti, adding that growing interest in sour and more experimental types of beer has opened drinkers up to such different brews. “Beer lovers have always been curious and interested to try what’s new.”
Other Half Brewing Creates Global Beer Collaboration to Support the Hospitality Industry
Over 40 breweries have already pledged to brew All Together IPA to raise money during the COVID-19 crisis.
In 2018, when the Camp Fire wildfires devastated Northern California, one of America’s largest independent brewers—Sierra Nevadavised a plan to let breweries across the country and around the world raise money for the cause on their own terms. Resilience IPA was a beer than any brewery could produce—Sierra Nevada made the recipe public𠅊nd in return, all they asked was that proceeds go to those impacted by the fires. Well over 1,000 breweries participated.
Now, as the world battles the COVID-19 outbreak, one of America’s most-acclaimed breweries—New York’s Other Half—is borrowing the concept and asking brewers from around the globe to help them raise money to support the hospitality industry at a time when beer sales are plummeting as restaurants, bars, and taprooms have been forced to shut. All Together will be a global beer collaboration with individual breweries offering their own take on a single recipe to their local communities.
“Raising awareness about the devastating losses in the hospitality industry is the core vision of this project,” said Other Half Co-founder Matt Monahan. “We want to keep these losses at the forefront of conversations so that anyone who wants to help can learn what is happening and find a way to contribute to the recovery.”
As Other Half explains in its announcement, “#AllTogetherBeer invites any brewer, from any corner of the planet, to participate by providing the tools needed to make the beer at the lowest possible cost, including an open-source recipe, artwork, and name. In exchange, the collective asks that a portion of the proceeds go to supporting hospitality professionals in each brewery’s own community. The rest should be donated to keeping the brewery in business to weather this storm.” Specifically, Other Half has pledged its proceeds to the Restaurant Workers Community Foundation.
The list of breweries launching this effort is practically a who’s who of heralded global craft beer producers. Domestically, it features Side Project, Monkish, Trillium, Alvarado St, Arizona Wilderness, Outer Range, The Veil, Humble Sea, Finback, 3 Sheeps, Sigma, Southern Grist, Burial, Mikerphone, Pilot Project, Modist, Homes, KCBC, Industrial Arts, Fifth Hammer, Hidden Springs, Green Cheek, Bottle Logic, Parish, Vitamin Sea, Ska, Equilibrium, Carton Atlantic, American Solera, Civil Society, Anchorage, Hoof Hearted, Barrier, Sand City, and Dancing Gnome. Internationally, the list includes Omnipollo, Crak, Northern Monk, Garage Project (NZ), Wylam, Lervig, Stavanger, Juguetes Perdidos, Bellwoods, Whiplash, Boundary, and Collective Arts.
As for the beer itself, Other Half is known for its elaborate recipes with hand-picked hops and other high-quality ingredients, but in this case, the brewery opted for a base recipe that can be sily brewed with commonly sourced ingredients” leaving brewers to make All Together either a New England IPA or a West Coast IPA as they see fit. Label artwork and other graphics can also be downloaded for free. Other Half says it hopes the beers will be available as soon as next month, April.
As for beer drinkers, they are encouraged to support the cause by signing up for the mailing list so they can find out when these All Together IPAs will be available to purchase from their local brewery. And from there, obviously, they’ll want to help out by actually buying the results as well.
New beers available this week (September 2–September 8)
Oktoberfest at Bemidji Brewing // Photo via Bemidji Brewing’s Facebook
One Of Us from Able // Photo via Able
Able Seedhouse + Brewery
- One Of Us – “We finally made one that fits the traditional style, but still has our pleasant take on hazy,” says head brewer Bobby Blasey. Made with spelt, wheat, and oats, “One of Us has a good, clean mouthfeel and all the quintessential juiciness while staying nice and smooth compared to a lot of other versions on the market,” he explains. A portion of sales benefit RAICES. 6% ABV, 10 IBU. Available at the brewery and coming to liquor stores next week.
Ashby Brewing Company
Back Channel Brewing Co.
- Sixteen Times – A 5.25% ABV Munich-style helles lager.
- Retro Weather – Top Flight selection.
Badger Hill Brewing Company
- Doppelbock – Tapped for last weekend’s Shaktobefest celebration.
- Oktoberfest – Tapped for last weekend’s Shaktobefest celebration.
Barrel Theory Beer Company
Bauhaus Brew Labs’ Mixed Berry Shandlot // Photo via Bauhaus
- Mixed Berry Shandlot – A limited release of Shandlot with added blackberries, raspberries, and strawberries in addition to the use of Huell Melon hops and fresh lemon zest in the brewing process.
- Apriplum Tart Ale – Described as a very limited beer, this 5.2% ABV, 10 IBU “sour & sweet” beer tapped last week. A tart ale made with pluots for natural sweetness.
- Autumn IPA – Top Flight selection.
- Oktoberfest – “This tasty lager comes in at 5.6% and features notes of malty, toasty bread crust,” says Bemidji, who will throw an Oktoberfest party at the brewery on October 25–29.
Bobbing Bobber Brewing Company
Boom Island Brewing Company
- Thoprock – On tap today at the new Minnetonka Boom Island home. This is a Belgian-style IPA with a malty backbone, plus flowery and citrus notes at the finish. 7% ABV, 51 IBU.
Broken Clock Brewing Cooperative
German Chocolate Cake Pastry Stout by Dangerous Man // Photo via Dangerous Man Instagram
Dangerous Man Brewing Company
- German Chocolate Cake Pastry Stout – “A big (8.0% ABV), rich, creamy dessert in a glass,” Dangerous Man says of this big-bodied beer conditioned on toasted coconut and chocolate.
- Guava Milkshake IPA – Tapped last week, this beer was conditioned on pink guava and vanilla and is described as both tropical and creamy.
Two new beers, both made with each, cinnamon, nutmeg, lactose, vanilla, and brown sugar, debut today in Fargo.
- Festbier – A golden lager with bready notes and floral hop aromatics, this 5.7% ABV, 30 IBU seasonal debuts at Earth Rider Fest this Saturday.
Eastlake Craft Brewing
- Kirby Pucker #34 – Previously available at the state fair, this sour ale was brewed with fresh lemon juice and zest, black tea with vanilla, and sweetened slightly for shades of an Arnold Palmer. Available in limited supply at the brewery now.
Keller Kazbek now on at Fair State Brewing Cooperative // Photo via Fair State Facebook
Fair State Brewing Cooperative
The Rochester brewery hosts a bottle release on September 6 with the following:
- Kitten Treats
- Pastry Chef
- Pudding Goggles
- Stoned Love Saison
- Wiscoy Valley
Forbidden Barrel Brewing
A new brewpub that just opened in Worthington will search an eclectic mix of beer styles, both house-brewed and guest taps. The opening house beer lineup includes:
- Paycheck Honey Wheat Jalapeno
- Prohibition Blues Honey Wheat Blueberry
- Third Avenue Coconut Porter
- Why Be Sad When You Can Be Hoppy IPA
- NE IPA – A hazy New England IPA with three pounds per barrel of citrusy, tropical hops, the brewery says.
Indeed Brewing Company
- Chai Velvet – A 7.2% ABV amber ale brewed with chai spices including cinnamon, cardamom, and clove, plus lactose for a creamy finish. On draft an available in cans.
- Yamma Jamma – Minnesota’s favorite yam beer returns. 5% ABV, 10 IBU and available both on draft and in cans.
Lift Bridge Brewing Company
Pantown Sirius Pale Ale // Photo via Pantown Brewing Companys Facebook
Now that the State Fair is over, the following Fair favorites are on tap at the brewery in limited supply:
- Cherry Fireworks – The hard seltzer is on tap at the brewery in limited supply.
- Key Lime Pie – This limited, dessert-inspired beer is on tap at the brewery.
- Mini Donut – The popular (and limited) beer is on tap at the brewery.
Modist Brewing Company
Pantown Brewing Company
- Herbstfest – “Herbstfest offers notes of fresh bread and slightly burnt toast with just a touch of alcohol warmth on the nose,” the brewery says.
- Tart Cherry Ale 0101 – “Pours hazy with a red hue. Light body, brewed with pale 2-row malt and tart cherries, tart and refreshing, mildly sour,” the brewery says. 5% ABV, 8 IBU.
- Hard Seltzer w/ Watermelon 0101 – A lightly sweetened hard seltzer brewed with cane sugar and natural watermelon essence. 5.8% ABV.
- Hemp IPA 0101 – “Brewed with toasted hemp seeds, and citrus forward hops. Hemp terpenes added to enhance the pungent, dank aroma. Quite a bitter, clean finish,” the brewery says. 6.8% ABV, 58 IBU.
Torg Brewery is pouring Hen’s Castle Chocolate Stout // Photo via Torg Facebook
- Bucket O’Thames British Pale Ale – Top Flight selection.
- Hen’s Castle Chocolate Stout – “A subtle, smooth-body stout with subtle dark chocolate notes and Tootsie Roll,” the brewery says. 5.8% ABV and served on nitro at the taproom.
- Blueberry Pomegranate Sour Eclipse – At 5.2% ABV, 7 IBU, this is a kettle sour with blueberries and pomegranate. A tart beer with a fruity finish, the brewery says.
- Long Hop – On draft and in Crowlers, this is a light-bodied pale ale with citrus notes from the use of Lemondrop hops. 5.5% ABV, 38 IBU.
Waconia Brewing Company
Wicked Wort Brewing Company
- Carly’s Tropical Stout – A rum barrel-aged tropical stout that releases in bottles on Saturday, September 7.
Wooden Hill Brewing Company
Best Vegan Beer List For All Your Summer Drinking (Excited Yet?)
Nothing says Memorial Day like good friends and a cold beer. Many plant-based eaters may assume that all beer is vegan, but that’s unfortunately not the case. While the majority of beers on the market are in fact vegan, it’s important to watch out for animal-derived ingredients that are added either in the beer-making process or present in the bottle itself. If you’re looking for vegan beer to sip on today, grab a six-pack of one of these mouthwatering vegan beers on the way to your Memorial Day celebration.
Though pilsners are a European staple and have been enjoyed in America since the 1840’s, this refreshing style of lager is having a serious moment in 2017. Brooklyn Brewery’s German-style pilsner is an amazing choice for this trendy beer. It’s a light and crisp lager that is ideal for pleasing a variety of beer drinkers–and a delicious addition to any celebration. Brewed from German barley malts, it is simple with subtle complexity, containing a slight bitterness and a floral aroma. Brooklyn Brewery prides itself of crafting clean beers, and this pilsner doesn’t contain any cheap fillers. If you’re looking for something simple but memorable, this pilsner is perfect.
21 st Amendment Hell or High Watermelon
21 st Amendment Brewery
San Francisco, CA
Nothing says warm weather like the incredibly refreshing Hell or High Watermelon. This fruity wheat beer from San Francisco contains subtle watermelon notes that don’t overwhelm this classic American style. It’s unique but approachable and sure to be a great conversation starter at your social gathering.
Boulevard Tank 7 Farmhouse Ale
Boulevard Brewing Company
Kansas City, MO
If you’re an adventure-seeker who likes your beers complex and fun, you can’t go wrong with Tank 7. This farmhouse ale contains a multitude of flavors that progress as you drink it, from bright citrus, to floral and fruity, with a dry, warm finish. Based in Kansas City, MO, Boulevard Brewing is one of the largest craft brewers in the Midwest–and for good reason. All of their beers are interesting, high-quality, and unique. They are also committed to sustainable production methods that allow you to enjoy a bottle without worrying about its environmental impact.
Westbrook Brewing Co.
Mt. Pleasant, SC
If you tend to favor ciders and wine over beer, a gose (pronounced go-suh) may be the perfect style for you. This traditional German-style wheat beer is brewed with salt and coriander, making it reminiscent of kombucha. Westbrook’s version has received plenty of accolades and was even hailed as one of the best beers in the world by Serious Eats. Packed with flavor, this fruity and acidic light-bodied beer is tart and refreshing without being overpowering. It’s zippy, mouth-watering, and perfect for a warm day in the sun.
Bell’s Two Hearted Ale
This delicious IPA is a classic ride-or-die favorite of hop lovers everywhere and sure to be a hit at your summer parties. Located in Galesburg, Michigan, Bell’s Brewery is highly regarded for its delicious, high-quality beers and the Two Hearted Ale is no exception. This well-balanced beer contains hoppy aromas of pine and grapefruit, with fruity aromas and structured malt character. It’s repeatedly rated as a top beer in the United States by both consumers and brewers alike. If you haven’t yet tried this amazing ale, named in homage to Ernest Hemingway’s short story “Big Two-Hearted River,” now is the time to get your hands on it.
Sierra Nevada Pale Ale
Sierra Nevada Brewing Company
Sierra Nevada’s most popular beer is a cult classic that’s suitable for basically any occasion. It’s hoppy and balanced, with light caramel and toasted malt. This brewery is one of the most highly-regarded in America, and in many ways, it paved the way for independent craft brewers in the country. If you’re looking for a perfect classic that everyone is sure to love, you can’t go wrong with this faithful favorite.
Have you tried any of the vegan beer on our list? Which vegan beers would you add?
Tap List | Pour One Out For a Little Less Sexism in Beer
Martin City Brewing Co. and Shatto Milk Company have a new collaboration beer. Brooo is a chocolate milk stout. (Contributed | Martin City Brewing Company)
Published January 8th, 2019 at 6:10 AM
The world of beer still tilts heavily toward men. And it’s a particular kind of man that is stereotypically seen as drinking beer. A man that might crush the can when he is done with it.
But progress comes from unexpected places. Hopcat, which made the decision to rename its ‘crack fries’ in 2018, is celebrating another rebranding effort. This year, Mother’s Brewing Co. will be renaming MILF, an imperial stout, as Materfamilias. The beer isn’t changing, just the name after seven years. The Springfield, Missouri, brewery made the right decision that (re)presentation matters.
Mother’s MILF gets a send-off tonight at 5 p.m. at Hopcat (401 Westport Road) with the rum, rye and brandy versions on tap.
Breweries occasionally partner with dairy farms to feed their spent grain to cows. But this might mark the first time that a dairy is partnering with a brewery on a beer locally. Martin City Brewing Co. and the Shatto Milk Company have collaborated on Brooo (6.3% ABV), a chocolate milk stout made with cacao. Brooo is out in six-packs and on tap this week.
The 24th batch of Torn Label Brewing Co.’s (1708 Campbell St.) Hang ‘Em High, a double dry-hopped IPA made with Amarillo, Centennial and El Dorado hops, is on tap in the Crossroads brewery’s taproom.
Grains & Taps (10 SW Third St., Lee’s Summit, Missouri) is serving its own beer and pizza. The nanobrewery, which is also offering crowlers (32-ounce cans of fresh beer), made a black currant milkshake IPA recently and has a red ale in the works.
Tap List | Grains & Taps is Launching a Brewery Chicago had Mrs. O’Leary’s cow. Grains & Taps (10 SW Third St., Lee's Summit, Missouri) will likely someday point to an exhaust fan as the reason it's brewing beer this winter. Brad Boehm still remembers the moment in February when he came to&hellip
Beers of The Future
The secret to great chili is often beer. Get both at The Big Chill event at Stockyards Brewing Co. (1600 Genessee St., Suite 100) from 1 to 4 p.m. Saturday, Jan. 26. The chili-and-beer-tasting festival began at 75th Street Brewery, the former home for brewer Micah Weichert, in 2010. The Big Chill is outdoors. Bundle up. Tickets range from $40 to $75.
Drink Beers. Help Dogs. Ales & Tails, a benefit for Pawsitive Tails Dog Rescue (a charity that helps find foster and permanent homes for dogs) put on by Rimann Liquors, is from 7 to 10 p.m. Thursday, Jan. 24 at Thompson Barn (11184 Lackman Road, Lenexa, Kansas). KJ’s Pizzeria will be dishing up pizza, and eight area breweries will have beer samples. Tickets are $25.
Brewers gotta brew. Rodney Beagle, the former head brewer at Colony Handcrafted Ales, will guest brew at Brew Lab (7925 Marty St., Overland Park, Kansas) between 11 a.m. and 4 p.m. Friday, Jan. 18.
Stockyards Brewing Co. hosts The Big Chill, a beer and chili tasting festival, later this month. (Contributed | Stockyards Brewing Co.)
Stockyards Brewing Co. hosts The Big Chill, a beer and chili tasting festival, later this month. (Contributed | Stockyards Brewing Co.)
Stockyards Brewing Co. hosts The Big Chill, a beer and chili tasting festival, later this month. (Contributed | Stockyards Brewing Co.)
Jazz and German beer is a thing now. KC Bier Co. (310 W. 79th St.) has been hosting a Tuesday Jam Session with Bram Wijnands and Rick Willoughby on the second Tuesday of each month. The open jam lasts from 7 to 10 p.m. If you’re headed that way, Apfel — KC Bier’s cider — is back on tap.
Chicken N Pickle (1761 Burlington, North Kansas City, Missouri) celebrates the release of Boulevard’s Space Camper IPA with Flights and Bites ($20) from 6 to 8 p.m. It’s four Boulevard brew pairings (Space Camper with leek and cheese empanadas and whiskey barrel stout with spare ribs).
Go easy out there, cowpokes. Stockyards Brewing Co. (1600 Genesee St., Suite 100) is now offering half-price pitchers on Thursdays. The West Bottoms brewery is open from 4 to 10 p.m.
Vintage arcade games. A new beer release. Allow your 12-year-old self to meet your 21-year-old self. Boulevard Tours & Rec (2534 Madison Ave.) hosts a happy hour from 4 to 7 p.m. to celebrate the release of Space Camper. Tapcade is bringing arcade games and Dolce Bakery is making moon pies.
Local Creator of Lucky Charms Beer to Shutter Brewery The beer-brewing, burrito-slinging, cocktail-making, live-music-hosting coffee shop in North Kansas City known as Colony is closing the brewery portion of its business by the end of the year. “The brewery itself was very successful,” co-owner Zach Henderson said. “But there&hellip
Things are getting a little funky in North Kansas City. The Brewkery (1443 Swift Ave., North Kansas City, Missouri) will teach you how to make kombucha at a class ($20) from 9 to 10:30 a.m.
Torn Label Brewing Co. celebrates its fourth anniversary from noon to 11:45 p.m. They’ll tap a barrel-aged Mansion Brew (an imperial coffee stout made with Thou Mayest coffee and aged in J. Rieger & Co. Cafe Amaro barrels), as well as a pair of barrel-aged brews: Rude Awakening and Quadtucky. They’ll have the Kansas City Chiefs’ playoff game on for those that want some football with their beer.
Got something you’ve been meaning to fix, but you’ve been procrastinating? Limitless Brewing Co. (9765 Widmer, Lenexa, Kansas) is hosting a Fix It Day, where the brewery is encouraging people to either be fixers or come get something broken fixed between 1 and 4 p.m.
Everybody wants you to have wine and cheese, but there’s joy in beer and cheese. Green Dirt Farms is collaborating with East Forty Brewing Co. (1201 W. Main St., Blue Springs, Missouri) on a five-course cheese and beer tasting ($40) from 6:30 to 8:30 p.m.
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Boulevard Brewing Co.'s Space Camper Cosmic IPA drops in Kansas City this week. (Contributed | Boulevard Brewing Co.)
Boulevard Brewing Co.'s Space Camper Cosmic IPA drops in Kansas City this week. (Contributed | Boulevard Brewing Co.)
Berghoff Brewing relaunches this summer with new recipes, marketing
The craft brewing boom isn’t just for new brewers and brands. Some of the industry’s old favorites are getting re-inspired, revamping their focus, branding and re-entering the market (to get technical, they are Hulking Up, brother). The latest example is Midwestern staple Berghoff Brewing.
Berghoff Brewing is re-emerging in the Midwest craft brewing scene with new recipes and new marketing.
First, a little history. The first batch of Berghoff beer was brewed in 1887 by Herman Berghoff and his three brothers, Henry, Hubert and Gustav. Demand for their beer grew with astonishing speed, and by 1890, the brothers were producing 90,000 barrels (bbls) of lager annually. A showcase at the 1892 Chicago World’s Fair put Berghoff on the national map, expanding its reach into new markets and introducing hundreds of thousands of new drinkers to their authentic German-style beers.
During World War I, the brothers cemented their brewing company’s place in American history, changing their slogan from “a real German brew” to “a real honest brew” in honor of their adopted homeland. In a bold show of American ingenuity, Berghoff produced soft drinks, including a root beer and a malt tonic, throughout Prohibition, and was the first to return to production and sale of alcoholic beers when the Volstead Act was repealed, pouring at The Berghoff, the first liquor license to be re-granted in Chicago.
This summer, Berghoff Brewing will revive its famed beers, breathing new life into this classic brand. Thanks to updated branding, new recipes and a move to the Stevens Point Brewery, Berghoff aims to capture a larger audience of beer lovers with its revamped product brought forth by the same work ethic that has driven the company for more than 120 years. Berghoff’s new brews will be available beginning this June in Illinois, Wisconsin, Michigan and Indiana.
“Berghoff is a true Midwestern beer,” said owner Ben Minkoff, whose family has owned General Beverage Distributors for the past 80 years and purchased the Berghoff brand in 1994. “It was the first beer brewed and served in Chicago after the repeal of Prohibition then, in 1960, Berghoff began brewing their beers in Wisconsin, where it will continue to be brewed today. We want to bring back a sense of pride in drinking a hometown beer that is such a critical part of this region’s brewery history.”
Minkoff consulted with brewing experts Randy Mosher and John Hannfan to create the recipes for the German-style beers that will be brewed at the production facility in Stevens Point. Mosher is an acknowledged craft beer expert, whose books include Tasting Beer (Storey, 2009) and Radical Brewing (Brewers Publications, 2003.) An accomplished designer, he also contributed to Berhgoff’s new packaging and brand messaging. Hannafan is owner of John Hannafan & Assoc., a brewery and brewing consultancy firm located in Chicago.
Minkoff and his sales team have put together an aggressive marketing plan to introduce Berghoff to new consumers, which will include: street teams extensive samplings and promotions at targeted bars, restaurants and beer stores and a smart social media outreach, largely centered in Chicago Milwaukee and Madison, Wisc., to start.
Berghoff will launch seven new brews, led by the seasonal Solstice Wit Beer (5.2 percent ABV). Made with Calamansi juice, an Asian citrus fruit, and spices, Solstice Wit is a refreshing summery beer from a long tradition of unfiltered wheat beers.
Solstice Wit joins Berghoff’s other major year-round labels:
- Straight Up Hefeweizen (5.2 percent ABV), a Bavarian hefe-weizen, with the creamy goodness of wheat, plus a fruity and spicy nose
- Dortwunder Lager (5.5 percent ABV), a classic and evenly balanced pale lager in the Dortmunder tradition
- Reppin’ Red Ale, Malt & Rye (6.2 percent ABV), a serious red ale that mixes tangy rye and crisp toasted malts with plenty of American hop character
- Sir Dunkle Crispy Dark Lager (5.5 percent ABV), smooth and malty, with a bright crispness, making a drinkable and very satisfying beer.
Berghoff will also introduce the first beer in its Überbier Series, Germaniac Extra Pale Ale (6.3 percent ABV), brewed with honey and molasses, it will be a briskly hopped extra pale ale patterned after the old “outlaw” beer style, Kottbüsser.
“These beers are what Berghoff is all about: well-made, interesting beers that are easy to drink and suitable for any occasion all year round,” Minkoff said. “We’re proud of our updated portfolio, and we look forward to sharing them with old fans and a whole lot of new consumers who have never tried Berghoff before.”
Brews News: More Oktoberfest (and Plain Old October) Beer News & Schtuff
Here’s a bare-bones rundown of what’s on the chalkboards for October:
Wednesday September 21—Oktoberfest kickoff at The Old Monk. Keg tapping at 7.30 pm. Dennis from Franconia will bring a 200 year old wooden keg of his Oktoberfest which we will tap at 7:30. Keg tapper this year will be our very own Tim Rogers. The beer is served in ceramic steins with the Old Monk logo. A 24 oz stein full of beer is $15 and you keep the stein. Bratwurst and knockwurst are available.
Beer for a cause. Every year The Monk hosts a pumpkin carving event to raise money for charity. Guests pay $10 and get a scooped out pumpkin, carving tools and a pint compliments of Guinness (Guinness, Harp, Smithwicks, Half and Half, or Black and Tan ). The Monk matches the $10 (last year they wrote a check for $5,500 to North Texas Food Bank) Carving begins October 19 and runs through Halloween night.
Currently The Monk has cask conditioned Fireman’s #4. Get it before it runs out.
Six firkins of Green Flash West Coast IPA (7.3% ABV and 95 IBUs) are literally on a truck from San Diego right now. They should arrive any day to go on the beer engines at The Monk and The Idle. This beer will most certainly go quickly it’s pretty highly regarded in craft beer circles.
Mon., Sept. 26: Beer Dinner with Ayinger Celebrator, Pinkus Organic Hefeweizen, Avery Kaiser Oktoberfest, Kapuzinger Schwarz-Weizen, and Breckenridge Vanilla Porter.
Tues, Sept. 27: Magic Hat Hat Hex “Ourtoberfest Glass Night”
Weds., Sept. 28: Summit Oktoberfest Glass Night
Thurs., Sept. 29: Avery Kaiser Oktoberfest Glass Night
Fri., Sept. 30: Spaten Munich Mug Night
jump for the rest of the listings…
Monday Sept 26: Guided Tasting of three Deschutes beers including the very special The Stoic with guest brewer Robin Johnson.
Wednesday Oct 26: 7 pm Halloween Costume & Spaten Beer Dinner. Five courses paired with five spaten beers for just $50. Reservations required. 214-824-7900.
Every Thursday Pint Night. Buy the beer and keep the cool logo glass. Check website for weekly feature.
Every Wednesday $2.50 Texas Beer Night. Draught, bottle or can. If it is from Texas, it is just $2.50. Week to week will include: Rahr, Southern Star Bombshell Blonde & Pinebelt Pale, Shiner, Lone Star, Saint Arnold Amber, Real Ale Fireman #4 and more…
Fort Worth Flying Saucer (Sundance Square) hosts its Sixth Annual Fall Beer Festivalwith seasonal brews from Avery Brewing Company Ayinger Brewery Boulevard Brewing Company Brooklyn Brewery Franconia Brewing Harpoon Brewery Live Oak Brewing Company New Belgium Brewing Real Ale Brewing Rahr & Sons Brewing Company Samuel Adams Spaten Brewery Saint Arnold Brewing Company Summit Brewing Company and Warsteiner. Saturday, Oct. 8 from noon to 9:30 p.m. – $25 online pre-sale ticket price, $30 week of event and at the door.
Addison Flying Saucer Draught Emporium will host an end of summer beer dinner with New Belgium Brewery this Monday, Sept. 19 at 7 p.m. Celebrate the end of summer with featured brews from New Belgium and a specially designed food menu that will pair with a selection of seasonal brews and selected offerings from New Belgium’s Lips of Faith lineup. The evening will be led by New Belgium representative and “North Texas Beer Ranger,” Jerry Bushon.
Flying Saucer on the Lake will host a special beer dinner with Brewery Ommegang on Thursday, Sept. 29 beginning at 6:30 p.m. The dinner will feature a special five-course food menu, paired with a selection of brews from Ommegang. Pairings include: Witte mussels with beer-baked fries and Ommegang Witte Ale for the evening’s first course a second course of velvet corn soup with chili shrimp and Ommegang Belgian Pale Ale next, guests will be treated to Ommegang Rare Vos Amber Ale served with sweet and spicy fried chicken tacos with jalapeno and mango slaw the fourth course consists of the Saucer’s special “kicked up” meatloaf served with Ommegang Abbey Ale and the dinner will conclude with Dulce de Leche, coconut and chocolate chip Magic Bars with vanilla bean ice cream, served with Ommegang Three Philosophers Quadruple.
Cask conditioned St Arnold’s Elissa IPA is flowing at The Idle.
Also, The Old Monk, Idle Rich, Blackfriar and Renfield’s Corner all now have Spaten Oktoberfest on draught and offer litre Spaten steins of Oktoberfest for $15. The stein is yours to keep.