In 1989, Kansas City's beer scene was revitalized with the founding of Boulevard Brewing Company, filling a void left by the closure of hundreds of local breweries during Prohibition and the subsequent decades.

Our guest, Adam Hall from Boulevard Brewing Company, takes us on a fascinating journey into the brewery's evolution from humble beginnings to its present-day status as a staple on Kansas City's beer scene. In this episode, learn about the evolution of Boulevard's beer lineup, the pivotal role of Kansas City’s rich beer heritage, and how innovation keeps the brewery ahead of trends without chasing them.

Adam also shares unique insights into Boulevard's community involvement, sustainability efforts, and the collaborative spirit among Kansas City brewers. Plus, don't miss out on their creative beer and food pairings, including a new Chamoy and peach ring-infused sour ale!

Plus, make sure to follow the MADE HERE series with the Industrial Solutions Network by going to industrialsolutionsnetwork.com/madehere.

In this episode, find out:

• How Boulevard Brewing started out in 1989 as a small brewery with a few taps in an old gift shop
• The history of Kansas City’s breweries before Prohibition and what happened afterward
• How founder John McDonald was inspired to brew a variety of beers while on a trip to Europe
• About Boulevard’s first successful beer, which was an American wheat beer, and how it remains their bestseller today
• How hiring an innovative brewer with a robust list of recipes helps keep Boulevard Brewing on the forefront of what’s happening in the industry
• How they collaborate with other craft breweries to share techniques and improve production efficiency
• Boulevard’s position as a mid-sized brewery, larger than typical craft breweries but smaller than macro breweries, allows for quality-focused growth
• The future for the brewery is to increase its presence in markets outside Kansas City while maintaining a tight and high-quality beer profile
• How Boulevard's commitment to innovation includes adopting new manufacturing techniques to enhance efficiency and product quality

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Tweetable Quotes:

• “While Kansas City didn't experience Prohibition in the same way that other cities did, we never really stopped serving beer, manufacturing shut down almost completely.”
• “We want to grow. We want more people to try our beer. We think that if you try our beer, you'll like our beer. We try to make something for everybody.”
• “In the early 2000s, we were doing over a hundred thousand barrels on our original brew house, which kicks out 35 barrels at a time. If you do anything a hundred thousand times in increments of 35, it'll tell you that brew house was running 24 hours a day.”

Links & mentions:

• Boulevard Brewing Company, a brewery in Kansas City, Missouri that combines traditional brewing techniques with modern methods
• Joe’s Kansas City Bar-B-Que, the best barbeque in Kansas City, the barbeque capital of the world

Make sure to visit http://manufacturinghappyhour.com for detailed show notes and a full list of resources mentioned in this episode. Stay Innovative, Stay Thirsty.