Kurtzhaus Brewing Co.

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Kurtzhaus Brewing Co.

These are my adventures as a homebrewer and professional meadmaker. Thank you for your support! All fans and tastetesters of Kurtzhaus Brewing Co.

Some days you'll visit this page and find out that I've brewed or bottled another batch, other days I may be asking you questions about your experiences with alcohol, like the best beer you've ever tasted (hopefully it's one of mine) or a brew idea that you'd like to see made. Donations for equipment and raw ingredients are welcome at our PayPal account at [email protected]. are unpaid, willing volunteers of legal drinking age.

08/16/2026

Kindle and a couple others have been asking me if the famous Viking Lunchbox will ever return to Bluewood Brewing. Well, pending me jinxing things *knocks on wood* I pulled off kegs of it today for final adjustments and then bottling in September. Things go according to plan, it’ll be available in a couple different bottle sizes for pours and to-go around their anniversary weekend. Had a little mishap though during the transfer. Bender, our 40 gallon fermenter, isn’t pressure rated so I had to move some of the mead with a vacuum transfer pump. Somehow, I managed to partially implode a keg, Cam Lund was standing there with me and heard the thump through his earplugs. Been making alcohol for 14 years now at various levels, that was a new one for me. Different subject, the shrimp ceviche special at Bluewood’s kitchen is tasty, highly recommend it.
NHB for Food Professionals Stlbeer - St.Louis Brewers Heritage Foundation

08/09/2026

Started two new meads at Shoehorn Brewing yesterday. BlackBerry blossom trad with honey from Flyingbeeranch, and then a new version of my Baby Dragon spicy mead using the famous hot pepper infused from our friends at STL Local Honey. Hey Trader Joe's, want us to save you a bottle for when it’s done? It’s your juice in it! NHB for Food Professionals

07/31/2026

Always love getting specialty from Flyingbeeranch! This and a 24 lb bucket will be going into some special projects over at Shoehorn Brewing. Sorry for the lack of posting lately, full-time job took a lot out of me this month. Hoping to have a better rest of the year! NHB for Food Professionals

07/11/2026

Back at it with teaching at Down the Hall Homebrew this afternoon. Cherry today, always preferred blending in tart cherry juice from Trader Joe's to add complexity to it. Look for this one around Christmas! NHB for Food Professionals

06/15/2026

Quick check on the yeast trial project Saturday. Lallemand Brewing Abbaye batch dropped another 20 gravity points while the RC212 dropped 15 and the D47 dropped 10. Fair amount of fusel aromas on the D47 however, honey notes are more noticeable though compared to the other batches. Figure another week and all three will be ready for stabilizing and transferring to kegs with another dose of oak. NHB for Food Professionals

06/09/2026

Dropped by the other day to check on the next along with one of the batches for Christmas and a personal project. The meads are coming along nicely, but the personal project is pretty impressive. I had an extra gallon of juice and decided to make a regular wine with it. Just one pack of red wine yeast and a small chunk of wood turned it into something bone dry with beautiful tannin structure and aromatics. Just needs a little acid and a very light touch of sweetness. Once I do that, it’ll get bottled off and sit until the holidays for the Shoehorn staff. Starting to think I should try making a big batch of wine sometime this year!

06/05/2026

Finally felt functional enough after surgery last week to step out and check on the yeast experiment I did on the Malbec . The D47 batch is likely at terminal gravity and the RC212 isn’t too far behind (second and third pictures respectively). But the batch with the Abbaye strain still has a way to go surprisingly. I was a little concerned at that point so I pulled a sample to check flavor and aroma to be in the safe side and shared it with and the staff. It tasted very much like a mile back, but it also had the dark fruit notes and Belgian like soreness you would expect to taste in a Abbey beer. And it was surprisingly enjoyable. Hoping to get it a couple more points slower before stabilizing and moving it and the others over into kegs for more wood aging. Science! .podcast

05/30/2026

So, for those of you that follow my Instagram/Facebook stories, you probably saw that Thursday I had hernia surgery. Not 100% sure how I got it, but improper technique in jiu-jitsu and lifting stuff for brewing were the likely culprits. Friendly advice, know your body’s limits and lift with your legs! Should be back out into the world sometime next week and able to lift more than 50 pounds in six.
In the meantime, made sure I spent my last night before going on Injury Reserve starting a little experiment. I had originally planned to do some experiments with wild yeast on one of my famous grape meads, but I wasn’t able to get cultures or ingredients in time. So I decided to switch things up and did something using beer yeast instead. I’ve had success in the past with doing Belgian and Trappist beers, so I thought I’d see how one of those strains would do in a pyment. Everything across the board was the same for each bucket of must except for the yeast (RC212 is one of my favorites and the D47 is usually a bulletproof wine yeast for ), and used up the last of my caramelized honey. It’ll be interesting to see what the Abbaye strain does with Malbec juice! Or maybe this won’t work and the surgery center gave me for a reason lol! .podcast

05/26/2026

Full Memorial Day weekend. Taught a private meadmaking class at Saturday, biggest turnout I’ve had and tons of great questions from the attendees. Visited Brentwood Swim Club for the first time in nearly 20 years (thanks .marentette), checked on the grandparents gravesites, and started a new at . Going to be a short work week, will explain in a different post later this week.

05/16/2026

Time got away from me the past two weeks due to the full time job, finally got around to starting the blueberry mead. Had planned to shoot a Meaducation episode with it, but timing and energy didn’t work out. It’s going to be a big one though! Also picked up some grape juice from for a couple experimental projects on Thursday, stay tuned for those!

Address

1821 Cherokee Street
St. Louis, MO
63118

Website

http://kurtzhausbrewing.com/

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