Kurtzhaus Brewing Co.

Home
United States
St. Louis, MO
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.

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!

05/03/2026

Plans changed and didn’t release this episode until nearly a week after filming (you can tell at the end I was tired)! This episode talks about prepping and sourcing your fruit for meadmaking, and gives a high level view of steam juicing. You can find steam juicers for a pretty good price online, feel free to DM me with questions! .podcast

04/29/2026

Kitchen accident? Cooking spill? Prep work for the next mead? Or something more sinister?….nah, it’s mead prep lol! Keep an eye out for the next episode of Meaducation coming this week!

04/26/2026

Had to spend some time in Minneapolis this week for the full time job, made sure to get out for a couple adventures. Stopped in at , , met and trained at (to my followers from jiujitsu, highly recommend them!), and visited a couple spots throughout . But, there’s no place like home. Visited the Malcolm Martin Park to get some Flat Stanley shots for my niece today, and celebrated .hughes.trbn retirement last night at Bluewood. All in all, pretty full week.

04/13/2026

Had to bottle off some Friday, thought I’d make a super quick tutorial on filling bottles off a keg. Enjoy! Blichmann Engineering One Beer at a Time Podcast

03/30/2026

Well, Black Rabbit picked up silver for at the ! Lost track of how many awards it’s picked up. Bottles and pours go on sale Easter weekend at Bluewood, check their social media for details!

Address

1821 Cherokee Street
St. Louis, MO
63118

Website

http://kurtzhausbrewing.com/

Alerts

Be the first to know and let us send you an email when Kurtzhaus Brewing Co. posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Kurtzhaus Brewing Co.:

Shortcuts

Want your business to be the top-listed Food & Beverage Service in St. Louis?