Kansas City Bier Co. releases doppelbock on Wednesday


KC Bier Co.'s doppelbock: nutritious and delicious
  • KC Bier Co.'s doppelbock: nutritious and delicious
Kansas City Bier Co.'s next release reaches back to medieval tradition with the tapping of a doppelbock Wednesday at 6 p.m. 

During Lent, fasting friers were allowed to drink doppelbocks - dark, strong lagers - for sustenance and nutrition. 

"One of the reasons that we brewed it is that it's very traditional," says James Stutsman, Kansas City Bier Co.'s marketing manager (and a former Pitch employee). It's also a way for the Waldo brewery to keep experimenting and testing its limits.

"We are just limitless with what we can do right now," Stutsman adds. "So we had the fermentation space, so we're like, 'Let's do a doppelbock.' This will be a great way to try it out and then we can tinker as we go."

KC Bier Co. (310 West 79th Street, 816-214-8691) began brewing its doppelbock seven weeks ago using a blend of Munich, Aromatic, Melanoidin malt and Hallertauer Tradition hops. It comes in at 7.2 percent ABV and 25 IBUs.

"In our doppelbock, I'd say there's a lot of toasty flavors and some ripe fruit flavors, but it's really dominated by that complex, toasty malt flavor" says KC Bier Co. brewer Karlton Graham.

Graham explains that KC Bier Co.'s doppelbock doesn't have the "sickly sweet note" of similar beers due to the
old German brewing technique double decoction in which part of the mash is boiled separately from the main mash and then boiled again to extract sugars from the gain.

"By boiling part of the mash, that's how you get some of these real rich, complex malty flavors that you typically only find in German beer that is made this way," Graham says. "I'm pretty proud of the fact that the maibock, which is just about to go off tap, was the first beer in the Kansas City area that I know of that's been double decocted. And now the doppelbock will be the second one."

It's a long and draining process - one that lasted about 12 hours for KC Bier Co. - but one that Graham says is worth the effort.

"We'll spend the extra time and energy to decoct beer during the mashing process to give it that extra bit of flavor that we think really matters," he says.
A pint will set you back $5.25, and a new growler goes for $19 (and $14 for a refill).

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