Tuesday, January 31, 2012

Weekly Bar Buzz

Happy Chocolate Ale day Kansas City! I hope everyone who wants a bottle is able to find one, but for those who have come up empty or just don't want to deal with the craziness, don't forget that Chocolate Ale is also available on tap all over town. Rather than list all of the Chocolate Ale tapping events going on this week here, I will just refer you to Pat's Chocolate Ale Tapping List.

Not interested in Chocolate Ale? I know its hard to believe, but there are actually other beers available right now. McCoy's is tapping yet another version of Ursa Major today. Its a barrel aged version called Paul Bunyan, details below. Many local bars have tapped kegs of Bell's Hop Slam recently, including a rare Hop Slam firkin tapping at the Flying Saucer last night. I imagine more Hop Slam kegs will be tapped soon, so be sure to keep an eye out for that. For those who just can't wait to turn the page on this year's Chocopalypse, rumor has it Boulevard will be bottling the latest batch of Rye on Rye tomorrow. No official release date has been announced, but hopefully we can all enjoy the relatively quite release of this truly excellent andcompletely under appreciated Boulevard beer in March.


Upcoming Events:



Tuesday 1/31
McCoy'S - Paul Bunyan RIS Tapping: Now on tap for a limited time is another amped up version of our Ursa Major Russian imperial stout - this time its been aged in Jack Daniel's whiskey barrels with organic maple syrup from Vermont. The sweetness of the maple compliments the huge roast flavors of Ursa wonderfully resulting in a remarkably complex and delicious imperial stout. This is a very limited release and only available on cask at McCoy's.

Wednesday 2/1
The Flying Saucer - 7pm - Buy the Beer, Get the Glass: Deschutes

Thursday 2/2
The Flying Saucer - 7pm - Rare Beer Night: Ommegang Seduction Ale

Friday 2/3
The Drum Room at the President Hotel - 6pm - Boulevard Beer Dinner: Join The PresidentHotel at its Drum Room for an exclusive five-course dinner featuring selections from Boulevard's line up. Tickets are $65. Seats are limited, you can secure yours today by callingTovia at 816.303.1642.

Tuesday 2/7
McCoys and The Foundry - 4pm - Collaboration #2 Baltic Porter Tapping: Come meet the brewers of Collaboration #2 Baltic Porter, Keith Thompson, McCoy's Brewmaster and James Hudec, Gordon Biersch Brewmaster!

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. According to the brewery, tickets are now sold out.

Monday 2/13

Maker's Mark Bourbon House - Seatings at 6, 7, and 8 p.m - Boulevard Beer Dinner: Looking for the best way to treat your Valentine in Kansas City? Join Maker's Mark for a four-course Boulevard beer dinner you're sure to fall in love with. The meal and beers were paired by Executive Chef Zachary Alft. Tickets are $125 a couple (plus tax and gratuity) and seats are limited, so reserve spots for you and your Valentine today by calling 816.442.8115. There will be door prizes and contests as well along with a special guest from the brewery on hand to walk you through the decadent meal.

Tuesday 2/21
All Star Pizza - 6pm - Avery Angels and Demons Night: We will feature The Beast, Samaels, Mephistopheles, The Reverend, Hog Heaven, and Salvation all on tap. We will also be selling one Genua Glass (never been in KC) per person for an extra $4 on the first beer. There will be tons of goodies we're raffling off, and hopefully, not confirmed yet, there might be some Rumpkin. Here's the link to the glass. https://gear.averybrewing.com/Avery-Genua-Glass.html

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.

Sunday 2/26
The Flying Saucer - Firestone Walker Beer Dinner: $55 for UFO members, $65 for non-members

Wednesday 2/29
The Flying Saucer - 7pm - Buy the Beer, Get the Glass: Stone Old Guardian Barleywine

10 comments:

  1. Considering the hoopla over the Chocolate Ale, I hoe the interest in they Rye on Rye is small so I can actually find some for myself.

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  2. Dang....always preview the post for typos...

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  3. Anyone know who has (still has?) Hopslam on tap?

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  4. rant:
    Maple syrup is completely fermentable. It does not lend sweetness to a finished beer, unless they went through a lot of trouble pasteurizing it, or used sorbate or something.

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  5. maybe the maple syrup was added after fermentation ya jagoff

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  6. The Vermont grade A amber maple syrup was added post fermentation. Trust me.

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  7. The Foundry and Martin City Brewing Company as of last night still have Hopslam on tap. I'm sure there are a couple others as Chocolate Ale has enveloped everything.

    And Paul Bunyan is outstanding. Best beer I've had in quite a while. Get it while you can - they only have a single cask of it.

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  8. Re: Maple Syrup, like the honey in Hopslam, the flavor of a sweet substance can lend a sensation of sweetness in the absence of sugar.

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  9. Nothing like a syrup throw down. What's the scoop on Rye on Rye? I'm looking forward to that release way more than I did for choco-insanity and all the chicks who posted pics of their bottles on Facebook. Honestly, after having it on tap and paying $8/pint, I just don't care for it.

    I've never had a bad rye beer. I'm bummed that Bear Republic is pulling out of KC market, their Hop Rod Rye was solid. O'Fallon's Hemp Hop Rye is good too.

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  10. I've brewed a fair amount of beer in my day, Honey and Maple syrup can contribute some faint aroma or flavor, but if they ferment out they're going to make the beer taste drier, not sweeter. Sweetness in beer comes from unfermentable sugars present in malt, additives like Lactose, or artificial sweeteners.

    That's not to say that it's impossible to sweeten a beer using syrup/honey, but the brewer would have to avoid letting yeast eat the syrup. So either you would have to kill the yeast, or filter it out. Or keep the beer so cold that the yeast stay dormant. All possible, but it would be a lot less work to get your sweetness from malt, and then let the marketing guy say it came from the syrup/honey. (Which I think is the case in 99.9% of cases)

    I'm not complaining, sounds like a great beer, I just don't like misleading ad copy.

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