City Barrel Brewery is a comfortable dining and drinking atmosphere that is perfect for celebrating an anniversary or just grabbing a beer after work. Our space offers numerous community tables as well as smaller tables of 4.
There are a few things we think make our taproom very unique. Our backdrop behind the bar is made of reclaimed wood from the world famous Nelson Atkins Museum of Art. The wood was installed in 1930 as gallery walls, until it was removed during a renovation in 2017. If you look closely, you can see many holes in the wood. The holes are from nails that hung priceless works of art, and now this same wood holds our liquid works of art.
We also worked with local craftsman to build custom tables and chairs made of Missouri white oak, which is the same wood as our sour beer tanks called Foeders. We also have a 20' x 10' Kansas City mural that is ideal for selfies. Lastly, our Brewery and Restaurant is open concept. We feature a 9' wide picture window into our wonderful kitchen. We also encourage our guests to walk over and view our brewery. The only thing between you and our beautiful brewhouse is a red velvet rope.
Come on in and grab a seat, we can't wait to have you!
How did this whole thing get started?
City Barrel was founded by three good looking guys, James Stutsman, Grant Waner and Joe Giammanco. James and Grant are beer business professionals. James used to work for a local Kansas City brewery KC Bier Co as their sales and marketing director and most recently a territory manager for Deschutes Brewery, the 8th largest craft brewery in the country. Grant had been working for Tallgrass Brewing Co, from Manhattan KS as their Kansas sales rep. Joe has owned a few businesses in the Kansas City area including a doggie day care. It was through their mutual love of all things hoppy and sour that the three friends decided to take on this venture together.
After brewing many beers together and obsessing about the beer industry, they decided there was a missing link in the Kansas City brewing scene. No one was focusing on long aged sours, crazy IPA’s and wild fermentation beers and creating a culinary experience. Come on by and say hi!