The tasting notes for the latest Smokestack Series brew suggest that "Version 2.0" has hints of bubblegum and clove in the nose while "sage and lemongrass balance the tangy, zesty wheat malt profile." Reboot, which has been on taps around town for about a week, checks in at 48 on the IBUs scale and has an alcohol by volume of 7.4 percent. Don't adjust your dials, beer drinkers, White IPA is back. As always, feel free to let your fellow imbibers know where you got a bottle and how much it ran you.
Grunauer's Mark Church turned out to be a good handicapper for this year's PopFest: He tapped Unger as his dark horse for a story that The Pitch did last week. Unger's winning drink was the Beet Goes On. It's made with 1 ounce of Beefeater Gin, one-half ounce of summer beet shrub, one-half ounce of lemon, one-half ounce of Campari and one-half ounce of St. Germaine. The Rieger Hotel Grill & Exchange's Jenn Tosatto took second place, and the Kill Devil Club's Scott Tipton was third.
"What's going on? How's the day shift?" Mark Church asks two women who melt into their stools just after 4:30 p.m. at Grünauer's Wunderbar.
The women are both dressed in black shirts and pants. They're drinking after their shifts as servers at another restaurant.
"Terrible. Our air conditioner is broken," one of them tells Church. Her cheeks are the rosy pink of a kid on the playground. "But it feels so good in here."
"Your makeup looks OK," Church says. "You guys can just go in the walk-in [cooler] if you need to."
They laugh. Church pours.
"I took off work [at Cerner] early," 27-year-old Tim Squires says. "It was a fun day. I brought a buddy, and we had a few beers in the tasting room." He had in mind a beer-and-wine fusion, something he figured he'd tweak after tasting the wort, which Boulevard had kept as neutral as possible.
Boulevard received 94 entries in the contest, called "Wort Transformation 2013." And on August 3, in the former Coors warehouse off Front Street - a few odometer ticks from the Isle of Capri casino - a group of volunteer employees is preparing to determine which home brewer's creation has earned a featured slot in the brewery's taproom.
The local brewery describes the Rye as "a sessionable beer with a slightly spicy character," while the Mid-Coast IPA is "at 100-plus IBUs, the hoppiest member of Boulevard's current family." The idea is to take beers that are hits in the tasting room and release them on a seasonal basis. The next iteration will feature two year-round offerings and another pair of tasting-room beers. It will be released in 2014.
It makes sense that Phillip Wolff would have chosen an explorer, Étienne de Veniard, Sieur de Bourgmont, as the inspiration for the fledgling microbrew operation he runs with Zach Barnhill. Because just as the French explorer visited the Kansas City region and saw plenty of possibility, so too do the two young brewers behind Bourgmont Brewing.
Pop-Up Session IPA will be available in six-packs, one-sixth and half barrels. The Alamo Drafthouse is holding a Boulevard beer dinner tonight at 7 p.m. The four-course dinner comes with a showing of Spinal Tap and a taste of the Pop-Up IPA served with a peanut butter, banana and chocolate truffle dessert. Tickets are $35.
Under the old law, microbreweries could only give away samples unless they had a tavern license, which enabled them to sell beer on-site. The change to the law was done in part to encourage operations like the KC Bier Co., a new microbrewery in the works in Waldo, where no tavern licenses are currently available. With the amended ordinance, microbreweries can sell only the alcohol they produce on-site, but they can sell in bottles and by the drink.
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wow what kind of weekend was he planning?...doin tooo much
I'm freaking excited!
"It's a cold day for pontooning."