A beer rainbow arrived in Lee’s Summit Saturday. New Axiom Brewing Co. (949 NE Columbus, Lee’s Summit, Missouri) opened at noon and began pouring fire engine red sours and luminescent peach-colored Hefeweizens.
“We want to make beer for everybody,” taproom manager Joe Migletz said. “That’s why you’ll find sours and stouts and pale ales.”
New Axiom launched with 11 beers on its 24 taps — a kaleidoscope of brews that dance around 6% ABV and are $6 a pour (tax included).
“I love the idea of a $6 beer,” co-founder Mac Lamken said. “If you’ve got $6, we’ve got a beer for you.”
Migletz, Lamken and fellow head brewers Devin Glaser and Sean Householder have spent the past six months transforming a former office space into a taproom with grey walls, hanging Edison bulb chandeliers and a polished concrete floor. The bar runs the length of the taproom with a dedicated spot for ordering — no bar stools or drinkers to navigate around — and beer served directly from the sleek, steel tanks in the brewhouse.
“We really wanted to have an open brewhouse, it’s just like an open kitchen, people want to see how the beer is made,” Lamken said.
On Sunday, rain fell lightly on the patio that overlooks a lake. A few feet inside an open garage door, a family played Uno next to a couple that brought in burrito bowls from the Chipotle on the other side of the parking lot.
“We’re a place that encourages you to bring your kids,” Lamken said. “We’re also dog friendly because we don’t have a kitchen.”
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New Axiom serves beer in flights of four or as full pours (crowlers are in the works). They have a Breakfast of Champions Stout made with coffee, vanilla, oats and brown sugar, what Lamken called a “big chewy stout.” The Crimson Bog sour is a dessert beer with raspberries, cranberries, lactose and vanilla, and that peach-colored Hefeweizen is a German-style wheat made with blood orange.
The opening beer list also featured a Kolsch, Grisette, brown ale, New England and West Coast-style IPAs, as well as Rooted Rye Spiced Ale — a beer with the nose of root beer and a spicy, rye finish.
New Axiom also applied for a winery license, which will allow them to produce mead and cider in an adjacent 1,000 square-foot space. And with 24 taps, there are plenty of new beers in the plans, like a Mexican chocolate stout with ancho chiles and cinnamon.
“We’ve got a sour base that we really like that allows us to play around with different flavors,” Lamken said.
The Lee’s Summit brewery is also looking at a few collaborations along the lines of Bananarama (a banana bread IPA made with bananas, vanilla and cinnamon), the beer they brewed with Colony Handcrafted Ales that debuted last December. While they’re focused on the taproom, they’re also aiming for limited distribution in the downtown Lee’s Summit area.
New Axiom is open from 4 to 10 p.m. Wednesday through Friday, noon to 10 p.m. Saturday and noon to 8 p.m. Sunday.
“We want to be the local, every day taproom for this community,” Lamken said.
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Tap Notes
Bonk — an IPA collaboration between Velo Garage and Taphouse and Double Shift Brewing Co. — is back on tap at Double Shift this week. Bonk is 6.5% ABV and has tangerine peel alongside a trio of hops.
The Boulevard Brewing Company has a pair of new tasting room beers in its mixed 12-pack. American Brown Ale and DDH Citra IPA nestle in the box alongside Unfiltered Wheat and Bully! Porter. Boulevard’s Tough Kitty Milk Stout returns in six-packs and on draft on Monday, Aug. 6.
Martin City Brewing Co.’s Radical Candor DIPA (8.9% ABV) is a limited release available in six-pack cans and on tap. The double IPA has big citrus notes and is hazy orange. Distribution began yesterday.
Beer Dinner
Conrad’s Restaurant & Alehouse (210 North State Route 291, Liberty, Missouri) is hosting a four-course beer dinner from 7 to 10 p.m. on Thursday, Aug. 9. True 816 Third Quarter Collaboration Beer Dinner will feature Piney River and Bur Oak Brewing Co., as well as meat from Barham Family Farms. The dinner will have a trio of deviled eggs, a fennel and apple salad, chicken roasted in ale, and strawberries and cream.
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