Sunday, March 29

Short Pours Week of 3/30

Boulevard Brewing Co – Heavy Lifting IPA Release

A couple months back we highlighted Boulevard’s 2015 release schedule and discussed some of the new beers that would be available this year.  We have already seen The Calling IPA hit store shelves and get bought up quicker than Boulevard can brew it.

Starting Monday March 30th, we will see the debut of another new IPA from Boulevard, Heavy Lifting IPA.  This release is not only exciting because it is a new addition to Boulevard’s core year round beers but this is the first canned beer Boulevard has ever released.

Boulevard’s Ambassador Brewer, Jeremy Danner, describes Heavy Lifting IPA as, “a close cousin to Mid-Coast IPA. Coming in at 6.2% ABV and 80+ IBUs, Heavy Lifting features massive end of boil hop additions of Topaz, Bravo and Centennial and is dry-hopped with Centennial, Amarillo, Citra and Topaz. This hop assault creates a huge citrusy/piney flavor and aroma that leaps from a simple malt base composed of pale malt and a touch of Munich malt. Heavy Lifting finishes quite dry with lingering hop bitterness.”

Heavy Lifting IPA will initially be released in 6 packs of 12-ounce cans with draft expected in April.

Kansas Craft Beer Week – March 30th – April 5th

If you live on the Kansas side of the border, you may be looking especially forward to this week. 

Monday March 30th kicks off Kansas Craft Beer Week and multiple breweries that call Kansas home will be featured on special at restaurants and bars throughout the state all week long.

Some of the breweries that will be taking part in the celebration are:

Tallgrass Brewing Co. – Manhattan, KS
Freestate Brewing Co.- Lawrence, KS
Wichita Brewing Co. – Wichita, KS
Walnut River Brewing Co. - El Dorado, KS
Radius Brewing Co. - Emporia, KS
High Noon Saloon & Brewery - Leavenworth, KS

You'll be able to find beers from these Kansas breweries at the locations below:

Talk of the Town - 119th and 135th location
Old Chicago - Overland Park
Old Chicago - Olathe
The Other Place - Overland Park
The Other Place - Olathe
Llywelyns Pub - Stanley

In addition to the specials on Kansas beers through the week, there will also be some special events throughout the week. 

KCBW Special events:
Monday 3/30 - Barley's Midland - kickoff party featuring cask from Tallgrass and Defiance. New beers will be 16 Bit from Tallgrass and Defiance Origami Sasion.
Tuesday 3/31 - Pig and Finch - Tallgrass Beer Dinner
Thursday 4/2 - Fox and Hound  - Kansas Beer Night
Friday 4/3 - Rock and Brews - Kansas Happy Hour 

Odell Tap Takeover – Barley’s Midland

Barley's Midland has a busy week ahead.  One night after kicking off Kansas Craft beer week they will dedicate 5 of their taps to Odell Brewing Company.

On Tuesday March 31st, Barley’s Brewhaus Midland location will feature the following beers from the Fort Collins, CO based brewery:

Brazzle Golden Raspberry Sour Ale
Friek Barrel Aged Sour
Footprint Region Ale
Barrel Thief Barrel Aged Myrcenary
Fifty-Niner Belgian Golden Ale

In addition to these great beers on tap, Matt Shadid with Odell Brewing Co. will be in attendance for the night's festivities and will discuss the beers and answer any questions you may have regarding these beers or any other beers brewed by Odell.

Pair Excellence II – Crossroads Pollination Beer Dinner featuring Torn Label Brewing

If you visit The Belfry often, you may have asked yourself why you haven't seen any Torn Label Brewing Co. beers on tap.  After all Torn Label has been sending their beers to local restaurants and bars since the beginning of the year and have all ready gained quite a following in the Kansas City area.  Well the reason you haven't seen any of Torn Label's beers there yet is because Chef Celina Tio was saving the Torn Label kegs for something special.  

On April 2nd at 7:00 PM, Collection located at 1532 Grand Boulevard will team up with Torn Label Brewing Co. and Chef Celina Tio to host a beer dinner.

The menu is listed below and after seeing this menu, I think it was a good decision to hold onto these kegs as the food and beer pairings sound delicious.

Monk and Honey - Chicken Firecracker with Black Tea Dipping Sauce

Alpha Pale - Young Lettuces, wort “Vinaigrette” and Puffed Barley 

Quadjillo - Beef and Green Onion Pot Pie

House Brew - Orange Shortbread and Chocolate Dipped Orange Peel

Tickets for this event can be purchased here.

Wednesday, March 25

Founders KBS Week and Barley's Brewhaus Founders Uber Stout Flight Night

I can’t stand Spring.  It’s probably my least favorite season of the year.  I get why people like it though.  It starts to get warmer out, they can do more things outdoors and the days get longer.  All of that sounds great unless every time you walk outside your eyes start itching and you start sneezing uncontrollably or you just really aren’t that interested in doing things outside in general.

There are a couple things that I do look forward to each Spring though.  First, it signals the beginning of a new baseball season and secondly, I know that with each Spring comes the release of one of my favorite beers, Founders Brewing Co. Kentucky Breakfast Stout. 

Founder’s Kentucky Breakfast Stout Week

Starting next week Founders will release their wildly popular and extremely limited Kentucky Breakfast Stout across their distribution footprint.  If you’re unfamiliar with Kentucky Breakfast Stout or KBS as it is more commonly called, it is an imperial stout brewed with chocolate and coffee then aged in oak bourbon barrels in underground caves in Grand Rapids, MI for over a year.  It is also a beer that causes beer geeks to hyperventilate and sends them into a frenzy each Spring trying to hunt down at least one 12 ounce bottle.

I have to admit though the excitement is justified. 

KBS is my favorite Founders release each year and in my opinion a hair better than what many consider to be the holy grail of beer, Founder’s Canadian Breakfast Stout (CBS).  If you want to track down some of this black gold known as KBS, be prepared to do some searching for it.  It gets bought up quickly and there usually is not much to go around unfortunately.  Luckily, Founders typically sends out a decent amount of KBS in kegs, so if you miss out on the bottle release, keep an eye out for it to show up around town on draft.  It will be well worth the effort to seek it out.

Founder’s Uber Stout Flight Night – Barley’s Brewhaus 
Overland Park

If you don’t have time to drive around town next week or to scour the internet all day trying to find out when and where KBS will be available, Barley’s Brewhaus is going to make it easy for you to try and track some down. 

On Wednesday April 1st, Barley’s Brewhaus located at 11924 W. 119th St. in Overland Park, KS will have 2015 KBS on draft as part of their Founder’s Uber Stout Flight Night.  Pretty simple, right?

Well there’s more to it.  Since a typical flight usually consists of 4 or more sample sized beers and this is a Flight Night event, you may be asking yourself what are the other beers included in this flight?

Not only will you get to try this year’s release of KBS but the flights will also include the aforementioned Canadian Breakfast Stout (CBS), 2014 KBS and Breakfast Stout. 

On top of this you will have a chance to enter to win bottles of 2013 KBS during the event, plus Barley’s will have additional Founders beers available for purchase all day long.

Now this is a ticketed event so you will need to purchase a ticket in order to get one of these amazing Founder’s flights.  Tickets will go on sale at Barley’s starting at 4:30 PM the day of the event and will be limited to one per person.  Beginning at 6:30 PM that night, you will be able to redeem your ticket for the flight.  This method of ticketing will allow you to be able to sit back and relax and have a couple beers knowing you can visit the bar any time after 6:30 PM to pick up your flight instead of shoving your way through a crowd hoping to get the bartender’s attention before you see the keg blow.

Thursday, March 19

Why Macro Beers Suck So Much

So I've been thinking about this for a long time. At least for the last decade during my craft beer romance. Maybe even before that, if only subconsciously, when I was pounding cases of Natty and Keystone. Before I even knew that craft beer was a thing, I had a sneaking suspicion that the stuff I was drinking sucked. But since I wasn't a fully-formed beer drinker at that point, I couldn't quite figure out why.

So why exactly do I think macro beers suck so much now? Is it just because I'm an angry hipster beer snob? (Wait, can you still be considered a hipster if you're in your 30's? I might have aged out of that one.) Maybe I just don't like the flavor. While that might be true, it's also an invalid argument--flavor is completely subjective. Well, after the whole "Brewed the Hard Way" debacle from Budweiser, I thought this was the perfect time to expound all of this thinking about why macro beer sucks.

AB Inbev is the largest producer of shitty beer in the world.
Also, they have something to do with bronzed bald eagles.
Anheuser-Busch InBev is the largest brewer in the world with the deepest pockets. They employ some of the best brewers, best cellar masters, and best microbiologists in the industry. They equip these folks with the most expensive equipment and technology, and they probably have the best quality control of any food manufacturer in the world. (But don't be fooled into thinking that excellent quality control means excellent beer. A consist beer can be consistently bad.)

So with this wealth of money, talent, and technology, why can't they make fantastic beer? It seems pretty simple to me really--ABI (and SABMiller for that matter) is a publicly traded company whose business model depends on low-cost, high-volume sales. In a word, they need a cheap product that appeals to everyone. If they can't deliver profit on this product, then the executives face being fired by the public shareholders.

The real problem facing the macros now is that these high volume beer sales they depend on are drying up. Macro and import beer sales in America have been dropping for the last two decades, losing out to liquor, wine, and craft beer. Try as they might with advertisements and product gimmicks, they can't stem the tide.

Remember that time the TV convinced you that bitter
beer was awful and drinking it made you a loser?
In the face of a shrinking market the only way for the executives at ABI to keep up profits (and to keep their jobs) is to reduce costs. They can reduce cost in their production process or their operating overhead. The problem with the latter is that they've already done all they can with what they have. When InBev bought out AB, they've laid off 1,400 people, cut benefits, squeezed suppliers (which is much easier when you're a company the size of ABI), and dumped billions of dollars in assets that weren't providing high enough profits. But now there's nothing left to cut.

In order to further reduce the overhead costs, ABI has to continually acquire new breweries and start the "streamlining" process of layoffs and cuts all over again. This is why the macro breweries continue to gobble up any brewery they can put their hands on, even if it means staging hostile takeovers. But because of anti-trust regulations, big takeovers are becoming increasingly difficult. ABI had to sell off much of Grupo Modelo before the regulators would sign off on the takeover in 2012.

The only other method ABI and SABMiller have to keep profits up is to reduce their production costs. This is the core of why macro beer sucks. Every time they acquire a new brand or come out with a new product, they ruthlessly apply cost cutting measures to it. They need to maximize the profits no matter the cost to quality. Nearly everything that a brewer does to reduce production costs also reduces the quality of the beer. The techniques used in brewing quality beer haven't changed much in the last 100 years. The only things that have changed are the techniques used to reduce the cost and time required to make the beer.

Cost Cutting Techniques

What are those techniques, you may ask? Here's an exciting sample of cheap beer engineering! (By the way, if you're not into the technical aspects of brewing beer, you probably want to tune out about now and go drink a local craft brew...)

High Gravity Brewing
This is the most common and simplest of all the cost cutting techniques. Essentially, a strong beer is brewed (7%-10% ABV), and then watered down to the desired strength (4%-5% ABV) prior to packaging. This allows the brewery to use less fermenter space and brew fewer batches for the same amount of beer on the liquor store shelves. Using this technique can cut down the cost of making the beer by 25%-50%.

High gravity brewing leads to issues with more stubborn beer haze, lowered head retention, more fusel alcohols, and excess ester production. It also leads to an overall lower concentration of flavor and aroma compared to a beer of a similar alcohol content brewed the traditional way. Generally, high gravity brewing makes a weaker tasting and smelling beer with more off-flavors, and has a high potential for quality problems.

Accelerated Conditioning
Time is money, so they say, and lagers take a lot of time to make. However, there are shortcuts to the lagering process, and the macros take them. Traditional lagering typically is done for a minimum of 3 weeks and typically up to 8 weeks or more at 35-45 deg F. The macros usually lager for just 2 to 3 weeks in the 45-55 deg F range.

A longer, colder lagering results in a more complete settling out of all that stuff that negatively effect the beer. The longer time period also gives the yeast time to digest fermentation by-products like acetaldehyde. Ever wonder why Budweiser smells like hard apple cider? (Don't take my word for it, check out the BJCP style description: "Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable." You won't see that in any of the traditional lager categories!)

Ales generally ferment much quicker than lagers, only 2-3 weeks for the traditional brewer. But again, the macros can speed that up to be less than a week from brewing to packaging.

Fining & Filtration
Fining and filtration are nothing new, and are widely used by macro brewers, craft brewers, and homebrewers alike. Fining refers to adding something to a beer that causes molecules like tannins and proteins to stick together and settle out. This process can be accelerated if the fined beer is passed through a filter that will catch the clumps of stuff. Most brewers only utilize natural fining agents and a relatively coarse filter for clarification. This has very little impact on the character of the beer.

The macro brewers take fining and filtration to the extreme, though, partly because of the issues resulting from high gravity brewing and accelerated conditioning. They use diatomaceous earth (a carcinogen that increases levels of arsenic in beer), PVPP, and silica gels among others. These are much more effective at removing particles from beer, and can negatively impact the beer if not used judiciously. Macro brewers then use super fine filters to remove everything down to individual yeast and bacteria cells. This fine filtration also filters out many other compounds that give the beer flavor, aroma, body, and head.

Beer Additives
Because of the techniques used above, especially the super fine filtration, additives are sometimes necessary to keep the beer tasting and looking like beer. The fine filtration process strips out iso-alpha acids from hops and proteins that contribute to bitterness and head retention, and also strips out melanoidins that color the beer. Because of this, the most common additives are foam stabilizers, hop extracts, and colorants.

Propylene glycol alginate seems to be the additive of choice for improving head retention these days. Probably because of that little issue of people dying in the '60s after macros started using cobalt sulfate to improve head retention. Hop resin and oil extracts are added to the beer at bottling time to give the beer it's bitterness and hop aroma back, but they will never have the same quality of utilizing whole hops. Caramel coloring can similarly be added at bottling time to make the beer look like beer again.

Remember Miller Clear? All the burp, without the bloat!! Right....

For more light reading on the topic of making cheap beer, check these out:
Brewing Science and Practice
Handbook of Brewing
Energy Efficiency Improvement and Cost Saving Opportunities for Breweries - An ENERGY STAR Guide for Energy and Plant Managers

Monday, March 16

4 Hands Brewing Co. Barrel Aged Beer Events and 4th Annual Lupulin Carnival

Even though 4 Hands Brewing Co. is located on the other side of the state in St. Louis, MO there’s no denying their presence here in the Kansas City, MO area.  Their limited release beers are swooped off liquor store shelves within hours after landing there and their kegs are typically among the first to kick at events around town.  It’s no surprise to see the response being generated by their beers though. 

Since 2011 in what was a landmark year for the St. Louis craft beer community, 4 Hands has been brewing some of the best beer to come out of the Midwest.  From their core lineup including such beers as Reprise Centennial Red and Divided Sky Rye IPA to their seasonal releases like Chocolate Milk Stout and Morning Glory, 4 Hands has developed a diverse portfolio of beers that appeal to both casual craft beer drinkers and beer geeks alike.  And while I may be slightly biased toward a brewery from my hometown, I think their product speaks for itself.

If you don’t believe me though, Flying Saucer will be hosting two consecutive nights of events this week featuring some limited barrel aged beers from 4 Hands Brewing Co. that you can check out for yourself.

The first takes place Wednesday March 18th at 7:00 PM.  Flying Saucer will be pouring Cuvee Diable as part of their Keep the Glass night.  Cuvee Diable is a farmhouse ale fermented with wild yeast aged in red wine barrels with tart cherries.  In addition to getting to try this limited beer on draft, you will also be able to take home a 4 Hands etched Teku Glass that the beer is served in.

The following night, Thursday March 19th, Flying Saucer will be devoting four of their tap handles to four different barrel aged beers from 4 Hands Brewing Co. as part of their Brewers Table Night.  Representatives from 4 Hands will be on hand to discuss the beers and Flying Saucer will be offering suggested food pairings for each beer.  

The tap list for the evening includes the following beers:

Madagascar – Imperial milk stout aged in bourbon barrels with whole vanilla beans

The Woodsman - 3rd Anniversary release, imperial stout half bourbon barrel aged, half stainless tank aged

Barrel Aged Late Harvest Saison - a Kansas City only release last year in collaboration with Prairie Birthday Farm and Chef Josh Eans.  Local Kansas City artist Holly Hayden created the bottle artwork.  Saison brewed with wild flower honey, persimmons, and ginger.  Aged in a spent bourbon barrel that then aged Big O ginger liqueur (local St Louis based company) that then aged Late Harvest Saison

Downfall Imperial Stout - New Bourbon Barrel Imperial Milk Stout with Raspberries

4 Hands Brewing Co. Lupulin Carnival – St. Louis, MO

These events will help lead up to 4 Hands Brewing Co. 4th Annual Lupulin Carnival taking place Saturday March 28th from 2:00 PM – 6:00 PM at their brewery located at 1220 S 8th Street in Saint Louis, MO. 

If you’re not familiar with the Lupulin Carnival, it is an annual festival thrown by 4 Hands celebrating hop forward beers that coincides with the release of their War Hammer Imperial IPA.  A ticket to the event will get you the opportunity to purchase bottles of War Hammer before it hits the market along with a sampling glass to try beers from over 50 breweries that will be joining 4 Hands to take part in the days’ festivities.

In addition to the War Hammer release this year, 4 Hands will also debut their new session IPA, Tack Hammer, on draft and Super Flare, a brettanomyces IPA with fruit, available on draft and 500ml bottles.

The attractions at the Lupulin Carnival are what really set it apart from other beer festivals though.  Throughout the day you are likely to stumble across different carnival acts including a fire breather and stilt walker, live music, DJ’s, food trucks, carnival games where 100% of the proceeds will go to HOPE for Young Adults with cancer, photo booths, a dunk tank and a 40-foot ferris wheel.

Tickets for the event are going fast and as of this past weekend there were a little less than 500 tickets left.  4 Hands does expect this event to sell out before the doors open so if you can make a weekend trip to St. Louis, I would recommend getting your tickets fast.

Tickets for the event are $40 plus service fee and can be purchased here.

The Lupulin Carnival website will also be an interactive site during the event with a brewery and beer checklist, event schedule, and map showing where all breweries are located.

The list of breweries expected to be pouring includes:

Against the Grain
Ballast Point
Brasserie Dunham
Cathedral Square
Cigar City
Crown Valley
Dryhop Brewers
Exit 6
Firestone Walker
Heavy Riff
Kirkwood Station
Main & Mill
Martin City Brewing Co.
Morgan Street
New Belgium
New Holland
The Old Bakery
Oskar Blues
Perennial Artisan Ales
Solemn Oath
Square One
Toppling Goliath
Une Annee
Urban Chestnut
Wicked Weed
2nd Shift
6 Row

Friday, March 13

Beer for the Weekend - Renegade Brewing Co

Hammer and Sickle Russian Imperial Stout
Renegade Brewing isn't the newest beer to KC, but it's the newest beer to KC that we've had time to sample and write up here at the Beer Blog. I've come to understand that the majority of my time will now be taken by our 12 week old Overlord living at our house. But she's just so cute, so she gets a pass--for now. Also, Renegade is the only brewery that's recently been kind enough to send us over some samples to try out. So we gave them a thorough grinding through the professional Beer Blog tasting mill for all of you fine folks!

A little bit about Renegade--they're a pretty new brewery on the scene in Colorado, and very new in Kansas. They opened 2011, just south of downtown Denver. Through my 30 seconds of google research, I found that they are in the same building as a crossfit gym and an MMA training studio. I know this is the kind of hard-hitting research (haha! puns!) you depend on the KC Beer Blog for.

They started canning their beers in 2012 and picked Kansas as their first market outside Colorado (aww, shucks!) at the end of 2014. They've got their full line of year-round cans around town, and will hopefully be sending us some of their specialty beers in the future as well. On to the beers!

Consilium - Group Score: 3.6/5

Style: Pale Ale
Special Ingredients: Oats, lactose sugar, orange peel
Alcohol: 5.0% abv.
IBU: 40

True to their name, Renegade has a couple beers that go against the grain. Consilium is definitely one of those. This might be one of the most unique takes on Pale Ale that I've ever had. Instead of just being a simple pale ale, this one has oats, orange peel and lactose (milk) sugar added to it. It's got a medium body with a creamy, slightly sweet finish that's pretty well balanced by the bitterness level. The aroma and flavor have a very orange-focused citrus character. One problem some of us had with the beer is that the interaction of orange peel and bitterness led to the beer tasting like orange pith (the bitter white stuff under the peel). Overall, though, it comes together pretty nicely for such a unique take on the style. It's well worth a try if only so you can say you've had an orange oatmeal milk pale ale.

Consilium - the only known orange oatmeal milk pale ale. 

Hiatus - Group Score: 3.1/5

Style: Coffee Ale
Special Ingredients: Cold pressed coffee, oats
Alcohol: 5.5% abv.
IBU: 40

This is another pretty unique beer. Unlike you're typical dark coffee stout/porter, it's a relatively light colored and bodied beer infused with coffee and brewed with oats. They used cold-infused coffee from a Denver roastery, Novo Coffee. The aroma and flavor are heavy on the coffee and it has a relatively light body but a smooth round mouthfeel from the oats. If you really like coffee or coffee beer, this one is definitely for you. Unfortunately, it pretty much starts and ends on coffee. There isn't a lot of complexity to it beyond the coffee flavors. It's a pleasant coffee beer, though.

Redacted - Group Score: 4.0/5

Style: Rye IPA
Special Ingredients: Rye malt
Alcohol: 7.0% abv.
IBU: 60

Redacted Rye is Renegade's flagship beer. It's a pretty standard but very solid American IPA with a tiny hint of flavor from the rye malt. (Although to be fair, I don't know that I've ever tasted anything more than a tiny hint of flavor from rye malt in any beer.) The aroma is dominated by the hops with a huge American hop character--lots of floral, citrus, grapefruit, and pine aromas. Some of us got a little bit of malt and caramel aromas on the flavor, but they were definitely in the background. The same goes for the flavor--hops, hops and more hops--with a sharp but clean bitterness.

I think they nailed the style, but for my own personal tastes, I prefer a little bit more malt to back up my hoppy beers. Which brings us right up to our next beer...

Elevation Triple IPA - Group Score: 4.6/5

Style: Imperial IPA
Special Ingredients: Single hopped with Summit
Alcohol: 11.0% abv.
IBU: 100+

Now this is my kind of IPA! I pretty much judge all imperial IPAs off of my two favorites--the Maharaja and Double Jack. This beer definitely lives up to those two and has a similar character. The huge hops in the aroma and flavor are balanced by an equally huge bready and buscuity malt backbone. I was really surprised to find out that it is a single hop beer with Summit hops after I drank it because of all the varied hop aromas. We came up with all this on our scoresheets: mango, lemon, grapefruit, gooseberry, pineapple, lime zest, tropical fruit, and mint.

Renegade really knocked it out of the park for me with this one. It's hard to get a beer with that much hops and that high of alcohol to really balance well, but we all agreed that this beer had a near perfect balance between hops and malt. It was also still relatively drinkable, especially considering the 11% ABV and 100+ IBU. You wouldn't think you'd be drinking more than one of these, but I could definitely drink these all night (or at least for an hour or two before I passed out). This was definitely our favorite beer of the bunch.

Hammer and Sickle - Group Score: 3.9/5

Style: Russian Imperial Stout
Special Ingredients: Single hopped with Summit
Alcohol: 9.0% abv.
IBU: 60

This was the only seasonal beer of the bunch. Like most Impy Stouts, it's available only in the winter time (because you'd have to be a masochist to drink this after mowing in the summer). For being a non-oak aged and relatively inexpensive RIS, we were very impressed. It's got all the typical flavors and aromas of coffee, dark chocolate, roasted malts, vanilla and American-type hops. Different from most imperial stouts, though, was the relative subtlety and balance of this beer. Even at 9% ABV, the alcohol was not apparent at all except for a low warming sensation. It is robust but still very drinkable. I would compare it most to Yeti in that regard. A very solid go-to imperial stout that doesn't take a special sitting to enjoy.

Sunday, March 8

Short Pours - Week of 3/9/15

This week is shaping up to be another busy week in Kansas City.  Warmer weather, basketball and of course plenty of beer events to look forward to.  Let’s get right into it with this week’s Short Pours.

Beers and Best Friends benefit for Wayside Waifs – Westport Ale House

On Monday March 9th at 6:00 PM, Westport Ale House will be hosting Beer & Best Friends.  To celebrate the event, Westport Ale House will be tapping a keg of Boulevard Imperial Stout and Tasting Room Red IPA.  The price of admission is $2 and in return you will receive one raffle ticket.  You’ll also have the opportunity to purchase additional raffle tickets for $1 each.  Why would you want to purchase additional raffle tickets you ask?  Well all the proceeds from the raffle tickets will benefit Wayside Waifs so it is going to a great cause.  In addition to that, you’ll have the chance to win some pretty cool prizes including bottles of Boulevard Crown Town Ale, Chocolate Ale and Imperial Stout X - Coffee, Westport Ale House gifts cards and two tickets to the 4 Hands Brewery Lupulin Carnival. 

Tuesday, March 3

Short Pours - 3/3/15

Cinder Block Distribution Launch Week

Cinder Block in North KC is beginning their distribution around KC this week and are kicking off the occasion with a series of events. The Pitch has a good article about their roll out to taps around town. It even has a few snippets about Cinder Block's plans to start selling canned beer in liquor stores this summer! Can't wait for that! They've got a new release calendar detailing all of their beers for the year as well.

Here's the events from the Pitch: