Cinder Block Brewing is a relative newcomer to the Kansas City microbrew scene but has already made a name for itself as one of the most inventive craft breweries. Cinder Block Brewing has barrels that have stored every spirit, wood variety, and toast of the wood imaginable.
Check out this profile to see what makes Cinder Block Brewing special:
Fermentation is the name of the game at Cinder Block. All of the beers here have undergone barrel-aging, and Cinder Block imparts flavor in a wide variety of ways. Generally, the beer has gone through primary fermentation, in which the yeast has eaten a vast majority of the available sugars. Afterward, the beer is cold crashed, filtered, and transferred to a selected barrel. All these factors play into how the barrel flavors the beer. With the especially funky and sour beers that the brewery is known for, a wide variety of cultures will be introduced and allowed to age to increase the sour flavor of the beer.
Watch master brewer Bryan Buckingham from Cinder Block explain his philosophy on beer:
One of the favorites of the locals, as well as a common recommendation for the uninitiated, is the Northtown Native. Northtown Native is drinkable with a light, refreshing, and full-bodied taste that's rare among ales. Since it's brewed and fermented more as if it were a lager, it has a crisp, upfront flavor with a malt backbone and American Sterling hops finish. It also pairs perfectly with nearly any kind of Kansas City BBQ. Another local favorite is the Weathered Wit, a classic style with a tart, citrusy flavor, great yeast character, and a light finish. The yeast used for the Wit is a traditional Belgian, which creates a complex flavor without any harsh notes.
Cover photo by Elevate on Unsplash.