We are happy to announce that we are heading south to the great state of Mississippi! Remarkably, this completes our statewide coverage of the Southern region of the U.S. and, with our recent announce that we are heading to Delaware, this means we are everywhere east of the Mississippi River. Not bad!
A few thoughts on cellaring our beer, from our Brewmaster, Jeremy Kosmicki:
One of the most common questions I’m asked is “should I cellar this particular beer and if so, for how long?” “Cellaring” is the act of storing a beer in ideal conditions for an extended period of time, with the hope that the flavor of the beer will actually improve. Ideal conditions would include a controlled temperature, somewhere in the 50-60 degree Fahrenheit range. We’ve found that storage temperature has a huge impact on how well the beer maintains its freshness. Refrigeration greatly slows down the aging process, while beer stored at room temp or above will accelerate the effects of aging. And what are those effects of aging? Generally, aged beers experience a decrease in bitterness and the fruity and floral esters created by the hops. Other flavors, however, tend to increase with age, such as a vinous character (sherry or stale fruit), wet paper/cardboard, and a caramel or toffee sweetness. Oxidation is primarily responsible for these changes in flavor.
We excited to once again host Tribute on the Grand, a fundraising event to benefit Grand Rapids Whitewater, on Saturday, August 19, 2017 at Ah-Nab-Awen Park in downtown Grand Rapids.
The musical lineup will include Saved by the 90’s (you guessed it, a 90’s cover band) and Hotel California (an Eagles tribute band) along with returning local act Wolfpack from Mars (a David Bowie tribute band).
At long last, we have completed coverage of the Eastern region of the country… Delaware, here we come! You may be small but, boy, are you thirsty. Fans in Delaware have long been asking us to make this happen so we’re glad the day is finally here.
Our Culinary Director, Justin, is at it again with his latest recipe featuring beer from our lineup: Azacca IPA-brined chicken breasts with mango and goat cheese panzanella.
From the chef himself:
“This one’s for all you spring chickens out there. I love how the citrus and tropical flavors from the beer work with the mild flavor of the chicken. Taking the time to brine the meat imparts tons of flavor and, conveniently, allows some time for a nap before you start cooking.”
Our westward expansion continues with distribution to the great state of Montana!
We are happy to announce that we will be bringing our full lineup to the northeast region of Kansas with shipments beginning in March and a retail release taking place on April 1! We first entered the state back in 2013 with our distribution to the greater-Kansas City area and, now with partners Crown Distributors, we will serve the residents from Salina to Topeka.
Hey there! KBS Week will take place March 6-11, 2017 in Grand Rapids, MI. For details regarding KBS bottle ticket sales, tappings around town, exclusive hotel packages and more, head to KBSWeek.com.
Hope to see you there!
Join us as we tantalize and educate with three new Palate Exploration events!
On March 16, join us in the Embassy, our classroom and training bar, while we host The Cheese Lady and learn all about the amazing things that happen when cheese and beer come together. We will be pairing a beautiful spread of cheeses, covering as many flavor and texture possibilities as we can, along with five of our beers. There really are few things better in life than beer and cheese.
Crafting legendary barrel-aged beers is an exercise in patience. We start by brewing complex, world-class beer worthy of time in a barrel. Then, our experience and years spent mastering our craft means we know exactly when it’s been aged to perfection. After one sip, you’ll know – it was worth the wait.
Take a look behind the scenes at our barrel-aging program in this new video, which includes footage from the caves where we age many of our beers