Tap List | Fields & Ivy Searches For a Brewer
Boulevard Brewing Co. has got a new whiskey-inspired brew: Whiskey Barrel Stout. (Courtesy of Boulevard Brewing Co.)
Published September 5th, 2017 at 6:00 AM
Fields & Ivy Brewery, a new brewhouse in the works at 706 E 23rd Street in Lawrence, Kansas, hopes to one day not only brew beer, but make it from barley they grow in Kansas.
“My business partner and I also run a small grain company that specializes in grain for craft distillers and brewers,” said founder Cory Johnston. “The dream is to one day grow our own barley for Fields & Ivy.”
Currently, the company is in its second year of experimenting with barley varieties in Franklin County, Kansas.
“We have 15,000 pounds of Pinnacle barley that we harvested this spring,” said Johnston. “We are looking for a craft maltster to get it malted for us. Fields represents our respect for the hardworking farmers in our community and Ivy represents the art of the brewer.”
Fields & Ivy Brewery has been in the works for about three years, according to founder Cory Johnston. He posted an advertisement for a head brewer last week.
“I have already received some impressive resumes,” said Johnston. “As a beer nerd and home brewer, I promise we will brew exceptional ales and lagers at Fields & Ivy Brewery.”
A rendering of what the future Fields and Ivy Brewery will look like. (Courtesy of Fields and Ivy)
When the space with ample interior room and outdoor recreation space at 706 E 23rd Street became available, Johnston adapted his business plan to include food service. Initial plans for a seven-barrel brew system and tasting room were nixed and replaced with plans for a 20-barrel system, canning line, and 130-seat restaurant.
With proper zoning and use permits in hand, Johnston has submitted all of the engineering and architectural work for a building permit.
“The city is prepared to cut that loose,” said Johnston. “I am working with a local bank on the construction loan.”
The restaurant will feature gourmet pizza with appetizers, salads, and sandwiches. The taproom’s craft beer selection of IPA, wheat, Pilsner, and a Belgian-style beer will be supplemented with wine and craft spirits.
Behind the Beer: Stockyards Brewing’s Belgian Wit and Stocktoberfest
Micah Weichert, head brewer at Stockyards Brewing Co. (1600 Genessee Street, Suite 100), shared brewer’s notes on two current beers available in the taproom: Belgian Wit and Stocktoberfest.
“The Belgian Wit is a non-traditional witbier,” said Weichert. “It is brewed with oats, 50-percent White Wheat malt and 50-percent Premium Pilsner malt, and single hopped with Bavarian Mandarina Hops.”
The crisp wit’s aromatic profile comes from toasted coriander, sweet and bitter orange peel from Morocco, dried galangal root from Thailand, and fresh grated nutmeg pods from the West Indies. Galangal is a tough, woody rhizome similar to ginger but larger. Depending on the country of origin, it has a distinct peppery, pine-like aroma.
“Spices are added to the kettle and to the serving tank in a dry-hopped fashion,” said Weichert. “The galangal adds a dryness and floral character to the palate and aroma that really makes this beer what it is.”
Weichert brewed Stocktoberfest as a Vienna Lager and used North American Pilsner malt, German specialty malts, German hops, and original Weihenstephan yeast. The yeast is known for its banana esters and clove aromatics. The malt-forward beer has a bready flavor and faint sweetness.
Stockyards produced 15-barrel batches of each of these beers. Both beers are available at the taproom through late October or while supplies last. A portion of Stocktoberfest was kegged for limited distribution around Kansas City.
Stockyards Brewing Co.’s Belgian Wit is made with toasted coriander and orange peel. (Pete Dulin I Flatland)
Tap Notes
Miami Creek Brewing Company (14226 NW County Rd. 14001, Drexel, Missouri) will have two new beers on tap between Sept. 8 and 10. Look for Butternut Brown Ale (6.9-percent ABV, 27 IBUs) brewed with butternut squash grown on Miami Creek’s farm, organic Missouri sorghum syrup, and a dash of freshly ground nutmeg. Imperial Coffee Stout (9-percent ABV, 40 IBUs) uses Miami Creek’s house-roasted coffee beans.
Looking ahead to October, Miami Creek owner-brewer Will Reece is brewing a Pineapple Sage IPA and Lemon Basil Saison for the Botanical Brewfest in mid-October.
“They are being brewed with plants purchased from the Overland Park Arboretum during their annual plant sale in May and grown on our farm,” said Reece.
Boulevard Brewing adds Whiskey Barrel Stout to its year-round Smokestack Series lineup in mid-September. Built with a complex, multi-malt base, dextrose, dark brown sugar, and dark malt extract, enough Magnum and Columbus bittering hops were used to counterbalance the beer’s sweetness. Freshly-emptied whiskey barrels from various distilleries were filled with the stout, aged, and blended to smooth out the whiskey character. Whiskey Barrel Stout launches with a limited draft offering on Sept. 11 and four-packs of 12-ounce bottles will be available the following day.
Also, Boulevard releases its hazy, pink Cranberry Orange Radler (4.05-percent ABV, 12 IBUs) for its second fall season appearance. Aromas of blood orange and raspberry precede sweet blood orange and tart cranberry flavors. Available in six-packs beginning Sept. 12.
Preserved Lemon Gose, brewed by 4 Hands Brewing Company in St. Louis in collaboration with Happy Gillis co-owner and chef Josh Eans, returns for its second year as a seasonal release in bottles and on draft this week. Inspired by preserved lemons, 4 Hands made the tart wheat beer with lemon verbena, lemon balm, and lemon basil from Prairie Birthday Farm. Brewed with sea salt and lemon zest, the gose is a light, citrusy beer with a tart finish and subtle saltiness. Available around Kansas City, Columbus Park Ramen Shop (549 Gillis Street), and Happy Gillis.
This Week
Wednesday, Sept. 6
Origami Pig Night at HopCat (401 Westport Rd.) brings together beers from Crane Brewing Company and Stockyards Brewing Co. Meet the brewers, drink a wide range of styles, and play Geeks Who Drink trivia. Crane beers on tap include Trailsmith Farmhouse Saison, Tea Weiss, Kumquat Weisse, and Grapefruit Gose. Stockyards beers on tap include Cerveza Royale, Stocktoberfest, Black IPA, Hefeweizen, and Fox Trotter.
Meet Josh Goodridge, owner and brewer of Public House Brewing Company in St. James, Missouri, at Bier Station (120 E Gregory Boulevard.). Public House beers on tap include Courtship Cranberry, Session IPA, Hide and Seek Hefeweizen, Rod’s Cream Ale, and Revelation Stout.
Fringe Beerworks (224 SE Douglas Street, Lee’s Summit, Missouri) welcomes Ballast Point Brewing Company for a tap takeover from 6 to 8 p.m. Meet brewery representatives, collect swag, and savor Ballast Point’s Victory At Sea on nitro, Pumpkin Down, Sour Wench, Orange Vanilla Fathom, and Barmy.
Thursday, Sept. 7
Beef up on beer and beef jerky flights at Flying Saucer Kansas City (101 E 13th Street). Nosh on flights of beef jerky, marinated in beer by Craft Beer Jerky, and imbibe craft beer from Cinder Block Brewery from 6 to 8 p.m.
Friday, Sept. 8
Drop by Bier Station (120 E Gregory Boulevard) for the Odell Brewing Fall Fest, a benefit for Cornerstones of Care. The nonprofit’s urban farming programs aid children from underserved area families. Starting at 4 p.m., enjoy live bluegrass music, play corn throw games in the upstairs biergarten, and drink Odell beers.
Saturday, Sept. 9
iWerx (1520 Clay Street, North Kansas City, Missouri) hosts the inaugural Wagyu and Brew from 12 to 5 p.m. The burgers contain 100-percent, full-blood Japanese Black Wagyu beef from Chris Brant’s Reserve Cattle Company in Garden City, Mo. Tickets ($20 advance, $25 at door) include a Wagyu burger served on a bun with local farm-to-table produce and a beer from a selection of local breweries served in a commemorative mug. Wagyu and Brew ticket sales benefit local nonprofit Boys Grow.
Eat, drink and explore the Pint Path at the Swift Mile Street Festival along Swift Avenue in North Kansas City. The festival runs from 10 a.m. to 7 p.m. Try food from local restaurants, sample beer from area breweries, shop for handmade and vintage goods, hear live music, and play street games along a 1.5-mile stretch.
Smokin’ Guns BBQ & Catering (1218 Swift Avenue, North Kansas City, Missouri) offers a Pint Path three-course special from 12 to 5 p.m. for $25. The meal includes an appetizer of deviled eggs or fried pickles served with Dogfish Head’s Midas Touch, an entree of smoked pork loin with sweet potato fries and sweet dip served with Boulevard’s Tank 7, and dessert of cheesecake with blueberry lemon sauce served with Martin City’s Purple Train.
Now in its ninth year, Flying Saucer’s KC Beer Fest 2017 in the Kansas City Power & Light District is the place to be for more than 200 craft beers, live music, and food trucks, starting at 3 p.m.
It’s a changing of the seasons at Leinenkugel’s (1323 Walnut St.) with a Battle of the Brews from 11 a.m. to 11 p.m. The last of its Summer Shandy kegs are tapped to make way for Oktoberfest beer. Order up three-dollar draft specials on each beer style. From 12 to 4 p.m., Great Plains SPCA will be on site for Yappy Hour with proceeds from drink specials going to the nonprofit.
Sunday, Sept. 10
Grain to Glass (1611 Swift Avenue, North Kansas City, Missouri) celebrates Belgian beers and food at its annual Picnique Belgique ($15). The picnic includes speaker Larry Hicks from Belgium Beer Me! followed by an award ceremony to medal winners of the Fifth annual Belgian and Sour competition.
Chef John C. Smith, who recently opened EJ’s Urban Eatery, prepares a meal at Powell Gardens (1609 NW US Highway 50, Kingsville, Missouri) paired with beers from Boulevard Brewing. The menu includes herbs and produce from the Heartland Harvest Garden.
— Pete Dulin writes about food trends for Flatland and is the author of the KC Ale Trail. Follow @FlatlandKC and #TapList on Twitter for more food news and trends.