Boulevard Beer’s Kyle Hopkins serving doughnuts for dinner

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Kyle Hopkins can blame it on the beer.

Wanting to taste the stuff as an actual vocation, Hopkins left his teaching position at Washington High School in Kansas City, Kansas, last year to join the staff at Boulevard Brewing Company. He’s still teaching, he says, but  as a member of the brewery’s Guest Relations Team, where his duties include “leading tours and preaching the good gospel of the Boulevard Brewing Company.”

And that gospel is about to add a Book of Dough.

This Thursday — October 22 — Hopkins debuts his first beer-and-food pairing for Boulevard, an event he calls “Doughnuts for Dinner.” Given that the event begins at 4 p.m. and ends at 7, it’s really more of a breakfast-y happy hour. Which could never be a bad thing.

“We usually close the Tasting Room at Boulevard between 4 and 5 p.m.,” Hopkins says. “But on Thursdays we’ve been keeping the room open until 7 p.m. and calling those nights ‘Thirsty Thursdays.’ We’re creating events to bring customers in after normal business hours. I love beer and I love doughnuts. There had to be a creative way of bringing those two great things together.”

Hopkins found the way, and it involves two flights: three glasses of beer and three fresh doughnuts, made by Hana Simcakova of Hana’s Donuts in KCK. The beers are Show Me Sour, The Calling IPA, and Imperial Stout X — Aztec Chocolate. Naturally, each gets its own specialty doughnut.

“For the Show Me Sour, we’re serving a cream-cheese-and-cherry pastry,” Hopkins says. “It’s really more of a cross between a long john and a Pop-Tart than a traditional doughnut. It works well with the sour tartness and tang of the Show Me Sour. For The Calling, Hana created a rosemary cake doughnut with a lemon icing that highlights the citrusy and herbal  notes of the beer.”

And for the Aztec Chocolate, Simcakova chose a s ‘mores cake doughnut, glazed with chocolate and covered with tiny marshmallows and crushed graham crackers.

Tickets for the event are $12 and are available here.

Categories: Dining, News