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 b**r 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.

10/08/2026

Nothing special, just moving the and cherry meads for the Shoehorn Brewing Twelve Meads of Christmas over to secondary in preparation for bottling. Forgot how many cherries I put in there, took up@over a gallon of space! NHB for Food Professionals

10/04/2026

Full weekend for me. Was in Minnesota last week for work and muled home a bunch of b**r, then once off the plane went over to StubbornGermanBrewingWaterloo for my first Stubbornfest, thanks for the invite Frank! Saturday was nearly three hours on the mats at Watson then over to Shoehorn Brewing for work on the meads then some rest before dropping off b**rs for the Bluewood crew before visiting Crafty Chameleon Bar for dinner and seeing friends there I hadn’t seen in months. Took part in Brew in the Lou judging this afternoon as they had a judge cancel, after this it’s groceries, meal prep, and laundry and hopefully some sleep! **r **r

09/29/2026

Back at Shoehorn Brewing yesterday working on another for the Twelve Meads of Christmas. Going old school for this one and making a wassail. A drink dating back to the medieval Anglo Dane and Anglo Saxon times in England, it originally started as a warmed mead cooked with apples and spices before turning into a mulled c***r and then an alcoholic fruit punch of sorts during Victorian times. But the base beverage has always used apples and honey, and as I wanted to use local ingredients, I stopped by Eckert's Country Store & Farms in Saturday to load up on c***r and honey. Once fermentation is done, it’ll get aged on all kinds of fruits and spices before being bottled. Hey Eckert's Orchard! Should we hold a bottle for you? NHB for Food Professionals

09/26/2026

Viking Lunchbox isn’t the only that’s returning to Bluewood Brewing. Currently working toward the return of Clarice, our mead, this October. Fingers crossed she’ll be ready in time. Don’t expect any liver dishes from the kitchen though! NHB for Food Professionals

09/23/2026

Busy couple days! Saturday, Viking Lunchbox returned to Bluewood Brewing and had some of their cuisine, followed by another Oktoberfest at Kindle and Evan’s, then Saint Louis Zoo (penguin exhibit was so much more comfortable inside with the cold air). Sunday it was back to Shoehorn Brewing for making more meads and transferring others, and last night stopping by Hopskeller Brewing Company for their ten year anniversary. Had quick run over to Shoehorn tonight to transfer another mead and check on the ones in progress, definitely starting to feel all the running around tonight lol! NHB for Food Professionals

09/15/2026

Crunch time for me at Bluewood Brewing this week getting enough Viking Lunchbox bottled for the anniversary weekend. What’s helping is for the first time ever, we’ll be serving it on draft! Be sure to check their social media for details. NHB for Food Professionals

09/11/2026

Judging got underway this week for the StLBrews Homebrew Club Mead Me In St. Louis Mead and C***r competition. Had a decent mini-BOS with Cory Kaufman last night, interesting to see what the Friday night session will bring. Only doing three of the five sessions this week as I’ve got family in town this weekend. Although truthfully, I don’t know if my stomach would be able to handle all that alcohol and sugar lol! NHB for Food Professionals

09/07/2026

Final adjustments were made to Viking Lunchbox today at Bluewood Brewing. Full disclosure, in years past as a homebrewer I’ve spoken out against using flavor extracts. However, once I switched over to the professional side of making alcohol, more often than not I’ve had to realize the necessity of using them. If not just for cutting down on loss of fermented liquid from sediment and such from using real ingredients, or for keeping what I produce as natural as possible, but for getting the flavors and aromas needed just right. Now, I firmly still believe in avoiding extracts when I can as not all are created equal. But this peanut butter one from LorAnn Oils did a pretty good job in our flagship . Got the seal of approval from our bartenders, going to attempt to find time this week to start bottling. Between judging for Mead Me In St. Louis, projects across the river, the full time job, jiujitsu, and a soccer tournament nephew is taking part in up here, going to be a full week! NHB for Food Professionals

09/03/2026

The Black Locust honey at Shoehorn Brewing a couple weeks ago was starting to crystallize, by Sunday it was a solid block of concrete. Amazing what a couple of heat belts can do in a 48 hour period! NHB for Food Professionals

08/29/2026

Picked up bottles tonight, another step closer to getting Viking Lunchbox ready for sale again at Bluewood Brewing! NHB for Food Professionals

Address

1821 Cherokee Street
St. Louis, MO
63118

Website

http://kurtzhausbrewing.com/

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