Events List

March 26, 2018 - 11AM

Bell's Oberon Release

The weather is finally warming up and we are ready to jump head first into summer. What better way to do that than with the official beer of summer. That’s right, it is time for this American Wheat Ale to come out of hibernation and give us those warm weather feels we have been yearning for. Along with this classic Summer seasonal, we will be featuring several other selections from the Bell’s Family of beers.

-        Oberon – American Wheat Ale – 5.8%

-        HopSlam – American Double IPA w/ Honey – 10%

-        Larry’s Latest – Dry Hopped Kettle Sour Ale – 5%

-        Expedition Stout – Imperial Stout – 10.5%

-        Wild One – Sour Brown Ale w/ Brettanomyces – 6.1%

March 27, 2018 - 6:30 PM

Beer Dinner with Cinder Block Brewery

Although it is starting to warm up, we still want some hearty eats to get us through this last leg of cold weather.  So what better way to do that, than with the most important meal of the day? That’s right, this month we are turning dinner on it’s head with Breakfast for Dinner by pairing all of your morning favorites with beers from North KC’s premier brewery, Cinder Block Brewery. Starting off with a Cider-Mosa made with French-Style Sparkling Cider and Fresh-Squeezed Orange Juice. Then followed by two of Cinderblock’s Foundation Beers and a couple seasonal offerings that are sure to compliment these morning classics made with a HopCat twist. So move aside Brunch, it’s time for BRINNER! 


Welcoming beer:  French Cider-Mosa - 5% - French-Style Sparkiling Cider w/ Fresh-Squeezed Orange  Juice                                                                                                                                                                                                          

First Course:  Fresh Fruit and Candied Walnut Salad w/ Raspberry Poppyseed Vinaigrette

     Paired w/  North Town Native - 5% - California Common

Second Course:  Beet-Cured Salmon Gravlax Cream Cheese Bagel

     Paired w/  Block IPA – 7.2% - American IPA

Third Course:  Scotch Egg (Maple Mustard) w/ Sweet Potato Hash & Holladndaise

     Paired w/  Maple Retribution – 10.5% -  Bourbon Barrel-Aged Rye Ale w/ Maple

Dessert:  Cream Cheese Danish w/ Salted Caramel Drizzle

     Paired w/  Great White Brett – 5.4%-  Barrel-Aged Belgian Wit w/ Brettanomyces