Tuesday, January 17, 2012

Weekly Bar Buzz

By all accounts, last night's Deschutes release party at the Foundry was a kick ass event. If you are like me and missed out, you still have a shot at attending tonight's Deschutes kick off party at All Star Pizza in Parkville. If you are going too, please say hello if you see me. I would love to get to know more of you.

Odell Saboteur Brett Barrel Brown has been popping up in liquor stores and on tap at bars around town. I enjoyed it on tap at Martin City Brewing on Friday night.

The brass from Boulder Beer are in town this week and they brought nitro kegs of Mojo IPA with them. Waldo Pizza and Grinders have events this week featuring their beer as well as specialty menu items like an interesting Mojo IPA ice cream at Grinders.

Also, if you are thinking about enjoying a meal out this weekend, you might want to check out Kansas City Restaurant Week. It gets started this Friday and includes a number of good spots to grab a beer.

Mistakes, omissions, comments?
Let me know.

Upcoming Events:

Tuesday 1/17
All Star Pizza - 5pm - Deschutes Kick-Off event with the Deschutes crew. Mirror Pond, Black Butte, Black Butte XXIII, The Abyss, and Hop Henge are all expected to be on tap.

Wednesday 1/18
Waldo Pizza - 6pm - Boulder Beer Flashback tapping plus Flashback cupcakes
The Flying Saucer - 7pm - Buy the Beer, Get the Glass: Green Flash
Conrad's Restaurant and Alehouse (Liberty, MO) - 6pm - Deschutes Kick-Off Party

Thursday 1/19

The Flying Saucer - 7pm - Rare Beer Tap Night: Schlafly Coffee Stout Firkin w/Vanilla
Grinders - Boulder Beer Flashback tapping w/paired specialty menu item

Sunday 1/22
Beer Kitchen - 6:30pm - Grand Teton Brewing Company Beer Dinner

Monday 1/23
Barley's Brewhaus (OP) - Grand Teton Beer School
Grunauer - 7pm to 10pm - Boulevard Beer Dinner: Grunauer is pleased to announce its hosting a Boulevard Beer dinner. Don't miss this winter culinary masterpiece where a four-course meal will be paired with delicious Boulevard beers including one test brew that you can't get in the market. Tickets are $50 a person and can be reserved by calling 816.283.3234.

Wednesday 1/25
The Flying Saucer - 7pm - Buy the Beer, Get the Glass: Goose Island

Monday 1/30

The Flying Saucer - 7pm - Bell's Hopslam Firkin Tapping (only one in KC), ticketsvrequired for your pour go on sale at 6pm

Late January
All Star Pizza - Avery Brewing Angels and Demons event, details coming soon

Saturday 2/11
75th Street Brewery - noon to 5pm - The Big Chill Strong Ale and Chili Fest: This year the Big Chill will feature 7 different local breweries. Tickets for this event are $30 ($25 if you're a Mug Club Member) and $35 the day of.

Friday 2/24
Boulevard Brewing - 11:30am - VIP Tour and Luncheon: Secure your spot for an exclusive VIP tour and luncheon with Boulevard’s brewmaster, Steven Pauwels, and the Beer Kitchen as they share their inspired pairings. The tour will begin from our Tasting Room promptly at 11:30am with the meal concluding at approximately 1:30 pm. Tickets for this event, which include the tour and three-course lunch, are $42 each including tax.


  1. I gazed into The Abyss, and The Abyss gazed back into me at The Foundry last night. Excellent time!

  2. I was at All Star Pizza last night. I would have said Hi, but wouldn't recognize the face yet. Loved the Abyss on tap although it was served way too cold. And it was my first time having Black Butte XXIII & DAMN it was amazing!! Hop Henge also an excellent beer. So glad to finally have Descutes here!

  3. Josh,

    You keep bringing up temp of beers served in bars (at least in the comments of the last 2 posts).

    What is your proposal for fixing it, within a realistic budget for a bar/restaurant? Also, how do you manage the temps of the beers you drink at home? I am assuming that you don't have multiple cooling systems available to you to manage that.

    Just curious.

  4. I don't understand all the comments about the temp of the beer either particularly the fact that all the complaints are about the beer being to cold, personally I would much rather get a stout at 30c on the pour and let it warm and experience the different flavors as it warms vs getting a beer that is to warm on the pour. Its a lot harder for a beer to cool at room temp than it is for it to do the opposite duh

  5. I don't have a solution since I wasn't aware of how glyceron & draft systems operate. Apparantly it's too costly to do this so that's understandable. But if you are not currently drinking your beers in the best temperature range, you are really missing out on all the beer has to offer. Read this link for more info..
    Trust me, there is alot of truth behind it. I host about 4 tasting parties a year for KCBeerKlub & what we do for that is just pull beers out about 15 minutes before to get them around the 40-45 degree mark for certain styles & then half hour early to get them around the 50-55 mark for the stouts, porters, etc. Do a test, drink a Blvd Chocolate Ale straight from the fridge, then another one, let one set out for 30 minutes. You will definitely notice the improvement! I myself was shocked at the improvement in taste & didn't realize how much I was missing out on. These craft beers are not meant to be served cold. It hides their true flavors. As far as what I use at home is a 32 slot wine fridge. Both halves let you control the temps. If I'm drinking a beer I want really cold, it goes in the fridge which I believe is around 35 degrees. The top half of the cooler is set to 56 & where I store my stouts, browns, imperial IPAs, etc. The bottom is set at 47 for all the other IPA's, ryes, etc. I got the fridge for $200 & it was one of the best things I've boughten myself in awhile. You guys are welcome over anytime to taste the difference!

  6. Waldo Pizza is tapping Nitro Mojo IPA, not Flashback. They'll also have some Flashback beer brownies and some Mojo IPA ice cream.

  7. There are def ways to serve warmer beer. McCoy's does it on certain styles. Also Falling Rock Tap House in Denver would kick you out if you asked for a chilled glass or a stout served at 30 degrees. You might as well throw away your money. You're not going to taste much after your taste buds have been frozen. There is a lot of info on correct beer serving temperatures online. Educate yourself & enjoy your beer much more.

  8. McCoy's has the benefit of having their beer in jacketed tanks. A beer bar would need multiple cold storage areas, which is neither free nor prohibitive.

    There is also the issue of needing to have draught lines balanced differently (although the German faucets that Gordon Biersch use (kompensatorzapfhahn) are an elegant if slightly expensive solution) and if the draught lines are long run mixing c02 and nitrogen correctly. These are all minor problems but they require beer bars to stop outsourcing draught installation and maintenance and to have someone in house that understands it.

    At 38F poured into a room temperature glass the beer should be served at 42 F, roughly. I can live with that, even if it is not optimal for each beer. Some craft beer bars in town are serving beer significantly colder. Some of them advertise having the coldest beer in town. That's not my preference, but it is their choice.

    As for bottles, since many of these places already serve wine at multiple temperatures, there is very little excuse.

  9. On second thought, there appears to now be a variable resistance faucet that is also forward sealing, is only marginally more expensive than other forward sealing faucets, and mates to US shanks. Seems to take away a lot of the objection to serving at higher carbonation (serving warmer still requires extra refrigeration).

  10. Josh and others,

    I completely agree that temp can make a difference in the taste and enjoyment of certain styles. I am just asking what the solution would be. I am trying to be respectful to your opinions, as well as the pocket books of small business owners like All Star Pizza, who are really trying to give us an exceptional product (and delicious food to boot). It may not be feasible cost wise to retro your cooling units and the like to accomplish this.
    Also, with respect to Josh keeping his beer in a 32 slot wine cooler, I do not know of a model that allows bottles to be stored vertically. I guess if you blow through your stock quick enough it might not matter, but you should not be storing horizontally as a rule of thumb.

  11. Yes sir, only the one's being consumed soon go to the wine fridge. The stored ones are out of sight (out of mind). I'm not disciplined enough to go to the beer fridge & grab a bottle of Sam Smith Oatmeal Stout when there's is a Speedway Stout or TenFidy calling my name. Those bad boys get stored for another day. Plus can you imagine when your friends come over for the game & come upstairs with a glass of something dark & delicious looking & say "What's this Dark Lord Stout? Looks good."

  12. Anonymous:

    Not sure if you are affiliated with All-Star or not but either way I haven't been there.

    Solution 1 is if you are serving every beer ice cold, serve them all at 38F in room temperature glasses (gets you to 42). This would be a huge improvement at several places in town.

    Solution 2 would be to buy one of those True 3 keg cooler deals for a few thousand bucks which lets you have a few bigger beers at a higher temperature.

    Solution 3 would be to have multiple walk-ins.

    I don't think a pizza place that wants to have some craft beer is ever going to go for solution 3. The best specialty beer bars may. Solution 2 is feasible and reasonably affordable if there is space. I've seen this implemented numerous places. Solution 1 should be done at every place that wants to be taken even remotely seriously as a craft beer retailer, in my opinion. It is consistent with the Brewer's Association Draught Beer Quality Manual (freely available).