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Our collaboration with BKS Artisan Ales, Reinhazegebot is a hazy IPA brewed according to the Reinheitsgebot- using only water, yeast, malt, and hops. This German IPA is truly one of a kind, bursting citrus and grass hop flavors and an assertive bitterness.

Eric Martin, of the Kansas City Bier Meisters, brewed this winning recipe for the group’s scale-up portion of their annual homebrew competition. Dampfbier is a medium-bodied German ale made with 100% barley malt, and then fermented with the same yeast strain as our Hefeweizen. Adjustments to the fermentation process produce less of the typical banana flavor, and give this beer a hint of spice that is complemented by a touch of melon from the late addition of Hallertau Melon hops.

When Kansas City and Tampa were set to compete in the biggest football game of the year, our head brewer set up a friendly wager with an old classmate from his days at brewing school in Germany who is now the operations manager at Cigar City Brewing in Tampa. The bet was simple: the brewery whose team wins the game would earn the right to select a style of beer for the other brewery to brew — and name the beer after the winning team’s victory.

Unfortunately, we didn’t win, and while our opponents celebrated their victory with a boat parade through downtown Tampa, we got to work brewing our first-ever beer using ingredients other than water, yeast and imported German malt and hops.

This imperial stout has several ingredients forbidden by the Reinheitsgebot (German Beer Purity Law of 1516) — the guiding principle at the very core of our brewery — including unmalted barley, oats, vanilla beans and cacao nibs. It’s rich, sweet, and tastes like defeat. Bottles of Boat Parade are now sold out.

A portion of bottle and draft sales will be donated to Operation Breakthrough to support children in underserved Kansas City communities. Thank you for your support!

To make König Eisbock — which translates to King Eisbock — we transferred about 15 barrels of Carolator, a 7.4% ABV pale doppelbock lager, into a tank that that was cooled to 23-24°F so that ice crystals formed and floated to the top of the tank. After roughly four weeks, when the pure ice crystals had fully separated from the bier, 8.5 barrels of unfrozen bier were transferred to another tank, leaving the solid ice behind. The partially de-watered and concentrated bier finished at 10.7% ABV, with subtly sweet notes of honey and a booze-forward finish.