Part 1: Boulevard Dry Stout
Boulevard Brewing Company is one of Kansas City's two indigenous "places that make good drinks that involve brewing on some level." The other is the Kansas City Roasterie, which makes the best dark roast coffee I've had, but this isn't a coffee blog, now is it?
Boulevard has been brewing since 1989, when they opened up shop in an old brick building on Southwest Boulevard, which it says on the website is historic, which I agree with if historic means really old and industrial. You'll find them throughout the Midwest, from Arkansas to South Dakota, which still count as states despite our wildest hopes and dreams. For you Westies out there, I always find myself equating them with Sierra Nevada in terms of impact, price, and some other factors that I won't bore myself with.
They have a full line of beers, seasonal, artisanal, and permanent. The first one I'll take a quick gander at is the Dry Stout, one of the year-round brews. It's quite smooth (one of the smoothest stouts I've had), and it has quite a bit of coffee flavor in it (but not enough to make it as coffee-rific as a Java stout). The hallmark of this beer, to me, is how smoky it is. If you can get your hands on this beer, some Applewood smoked cheddar, and some smokehouse almonds, you'll be set for hours. It also pairs well with chocolate (thanks to the coffee notes), and some seafoods. Boulevard Dry Stout is 4.9% ABV, making it a shade stronger than Guinness, the BMW of stouts (not sure what the Ford Focus of stouts is).
If you can get your hands on this beer, do it. VW, I will bring some with me next time I make it up to Washington.
Stay tuned for parts 2-6 or 11 or so.
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