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Boulevard launches BBQ beer to help new museum tell Kansas City’s smoky story
It’s a beer that could only happen in Kansas City, said Greg Garrity, teasing Boulevard Brewing Co.’s just-announced bourbon barrel-aged Belgian-style quad — a brew infused with smoked malt and a blend of bold, barbecue-inspired ingredients.
Crafted in collaboration with the recently opened Museum of BBQ at Crown Center, the MO’ BBQ release is the latest in Boulevard’s Brewhouse One series, a line of small-batch beers that are brewed with ties local businesses and organizations.
A Beer Hall BBQ launch party is set for 5 p.m. to 7:30 p.m. May 22 at the Boulevard Tours & Rec Center, featuring samples of MO’ BBQ, a BBQ pork special with classic sides, and a sauce bar curated by the Museum of BBQ.
The barbecue special will be supplied by Boulevard’s new kitchen. Four-packs of MO’ BBQ will also available for carryout from the Tours & Rec Center for $19.99.
Click here to check out the beer hall’s new kitchen menu.
The MO’ BBQ Barrel-Aged Smoked Quad will be available exclusively at the Boulevard Tours & Rec Center starting May 22, while supplies last.
“For this entry to Brewhouse One, we knew we wanted something authentic to Kansas City, both in concept and execution, and there was nothing that spoke to that more than a partnership with the Museum of BBQ,” said Garrity, innovation brewer at Boulevard. “From there, we got into the specifics: How will we smoke the malt, what kinds of wood will we use, are we going full-blown brisket or are we going for a kiss of smoke? We really landed on a beer where one aspect isn’t outshining the other — it showcases the barrel, the beer and the barbecue equally.”
The project was a natural fit for the Museum of BBQ, which invites locals and visitors alike to immerse themselves in the smells, sights and stories of BBQ, said Jonathan Bender, a barbecue aficionado and former journalist who founded the first-of-its-kind destination alongside Chef Alex Pope.
“We want (the museum) to be a gateway to Kansas City barbecue just as Boulevard has been a gateway to beer for so many in KC and beyond,” Bender said.
Click here to learn more about the Museum of BBQ.
The goal behind MO’ BBQ: craft a beer that tastes like Kansas City barbecue feels.
MO’ BBQ Barrel-Aged Smoked Quad from Boulevard Brewing Co.; photo courtesy of Boulevard Brewing Co.
With help from Boulevard’s resident barrel-aging expert, Quinn Reeder, the teams dreamed up an 11.8% ABV blend brewed with smoked pilsner malt, dark Belgian Candi Syrup, brown sugar, molasses, and a complex array of seasonings: star anise, celery seed, and cracked black peppercorns.
Chef Pope even smoked the pilsner malt in-house to provide just the right depth, while Boulevard’s brewing team experimented with balance.
Click here to learn more about the MO’ BBQ release.
“Whether you’re pairing MO’ BBQ with a plate of ribs, some sharp cheese or a quiet evening, this ale is a rich, spiced, smokey pour with the heart and soul of KC,” Boulevard said in a press release.
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