Free State Brewing Company pulled out all the stops to celebrate its 25th anniversary this past weekend.
By ANDREA SHORES
At this year’s Beer Banquet, the annual beer dinner hosted in celebration of the brewery’s birthday, a six-course menu included eight beer pairings, many of them on regular rotation at the brewery and available in bottles throughout Kansas City. But a few beers were new or special beers not always available to the public.
This German-style pilsner is very light in body with an herbal hop aroma and flavor. It was an excellent paring to the standout course of Pierogi Three Ways: wild mushroom, Yukon gold and Stilton cheese, and butternut, bacon and onion.
Paired with wild boar, sweet potato polenta and rainbow chard this strong, dark Belgian ale combines eight malts and sugar with spicy yeast that tastes like figs, brown sugar, and apple pie.
This mahogany, full-bodied ale marries elements of two of Free State Brewing Company’s iconic beers — Ad Astra Ale and Old Backus Barleywine. Its subtle flavors of chocolate, graham, and stone fruit finishes with citrus thanks to the addition of Fuggles and Crystal hops.
Owd Mac’s Imperial Stout
A bold brew, this double Imperial Stout exhibits roasted, coffee-like aromas aged in Templeton Rye whiskey barrels to pick up the flavors of vanilla, bourbon, fig and port wine. It was served with chef Jimi Martin’s modern take on the s’more: a graham cookie, chocolate mousse, blistered whiskey marshmallow and chocolate sauce.
Raised by generations of cooks, farmers and green thumbs, Andrea Shores is an enthusiastic eater and curious cook. She loves sharing her passion for local food by telling farmers’ and food purveyors’ stories.