Bourbon Barrel-Aged Coffee Stouts for the Maplewood Coffee Crawl 3/24!

I can't believe it's already Maplewood Coffee Crawl time! The annual Maplewood Coffee Crawl is this Saturday, March 24th! To celebrate, BOTH The Side Project Cellar and the Brewery tasting room will be tapping a delicious Side Project Bourbon Barrel-Aged Imperial Stout + that base beer blended with five different coffee beans from five local St. Louis roasters! Here's the schedule for both locations:

AT OPEN: Side Project Coffee Crawl 2018 BA Stout (Tapping at 12pm at Brewery, 1pm at Cellar)

This is the Base Imperial Stout for all five beers below. The base beer will be tapped at Open at both locations, so tapped at our 12pm Open at the Brewery Tasting Room and at our 1pm Open at The Side Project Cellar. This year, it is a blend of 2 barrels - the first barrel is our Side Project O.W.K. recipe that was aged in a 5-year-old Heaven Hill Bourbon Barrel for 13 months. The second barrel is a recipe found in Derivation Blend #6, a huge, Oatmeal Imperial Stout that was aged for 31 months in a Blanton's Barrel. 15% ABV

1pm: Kicking off the day with two local Maplewood roasters:

Side Project Coffee Crawl 2018 BA Stout - La Cosecha Colombia Tolima

Side Project Coffee Crawl 2018 BA Stout - Foundation Grounds Costa Rica Tarrazu

2pm: Side Project Coffee Crawl 2018 BA Stout - Blueprint Rwanda Kanzu

3pm: Side Project Coffee Crawl 2018 BA Stout - Kaldi's Myranmar Tet Kone

4pm: Side Project Coffee Crawl 2018 BA Stout - Sump Burundi Kirema

We're gathering the altitudes, bean tasting notes, etc... for each coffee bean so you'll be able to compare the beers with information about each bean! 

We'll see you this weekend! You do NOT need Coffee Crawl Tickets to visit The Side Project Cellar or Brewery tasting room. You can purchase each stout separately. Please note both the Brewery tasting room (Open 12-7pm) and The Side Project Cellar (Open 1-11pm) are open regular business hours this Saturday. 

Thank you! 

Burk - our Collaboration with our great friend Ryan Burk of the Angry Orchard Innovation Cider House - Releases March 17th at both locations.


We met Ryan Burk years ago, when he was living in Chicago and was the head cider maker at Virtue Cider. His passion for fermentation was something that we shared and his practices and techniques for producing fantastic ciders in both stainless and oak led to a collective admiration as we became friends. We have always had a love for wine, but he opened our eyes to the joys of cider in a whole new way. 

Pouring beside him, tasting his natively fermented, his barrel fermented and his various takes on traditional ciders at events like The Festival of Farmhouse Ales at Hill Farmstead and Uppers and Downers in Chicago, led to discussions of a collaboration. It took more than 3 years for this to happen, but Ryan was the first person that we brewed with when we moved to our new brewery in Maplewood. 

In October of 2016, Ryan shipped us some crabapples from their orchards in Walden, New York and then he joined us for the brewing and processing of all of the fruit. Crabapples are very high in tannins and malic acid, two components not present in well made beer. We decided to formulate a recipe with a good body and round malt profile to lend a balance to the drying effect of the tannins and acid. What we created was inspired by an Oud Bruin and we call it a Missouri Sour Brown that was fermented on and aged with New York crabapples with natives cultures from both states and then aged in Pinot Noir puncheons for over a year. We then bottled this beer and let it condition for 5 months before its release, this Saturday, March 17th.

The malt and apples play a wonderful role together and have created not only a unique beer, but one that is incredibly delicious. We debuted Burk at our Vista beer dinner and it was surprise highlight amongst almost everyone. It paired so well with the food, yet would be great to just drink alone. With collaborations, you usually brew something that neither of the parties would have brewed by themselves, but we are very glad that we brewed this and hope to brew it again one day. 

Bottles will be available to-go and for on-site enjoyment at both The Side Project Cellar and at The Brewery starting this Saturday. Not only will Ryan be on hand, but we brought in some of his special ciders to enjoy as well! Bottles will be $20 to-go and allocations will be based on turnout. Thanks again for all of your support for our niche brewery and hope to see you this weekend!

Side Project 

 Ryan and Brian hand processed 600 lbs of Crabapples on brewday.

Ryan and Brian hand processed 600 lbs of Crabapples on brewday.

SOUR WEEK Begins Tuesday, March 13th, at The Side Project Cellar!

We have been saving a lot of incredible wild, sour and fruited beers, and it's time to enjoy them! Join us at The Side Project Cellar next week for some delicious beers for our SOUR WEEK! Here is a daily schedule (we may have a couple extra surprises planned!):

Tues, 3/13, at 3pm: PUNCHDOWN, PEARS & PLUMS!

  • DRAFT: Side Project Punchdown (Original Release: June 2015)
  • DRAFT: Deschutes Pear and Bergamot Sour
  • DRAFT: Dunham Funk Populaire - Plums!

Wed, 3/14, at 6pm: TILQUIN DAY!

  • DRAFT: Gueuze Tilquin (Best by 2020)
  • DRAFT: Tilquin Stout Rullquin (Best by 2020)
  • On-Site BOTTLES: Quetsche Tilquin À L'Ancienne 2016-2017
  • On-Site BOTTLES: Mûre Tilquin À L'Ancienne 2016-2017

THURS, 3/15, at 3pm: Our One & Only Keg of UNBLENDED #25!

  • DRAFT: Side Project Unblended #25 - The only 1/6bbl in existence! (Original Release: November 2015)
  • DRAFT: We're also tapping Trois Dames Handle in Hand, a Sour Red brewed with Sage!


  • DRAFT: SP/Casey Collaboration Jammy
  • DRAFT: Buxton/To Øl Collaboration Sky Mountain Sour
  • On-Site BOTTLES: SP/Casey Collaboration Leaner

SAT, 3/17: The Release of SP/Angry Orchard Collaboration BURK!

Along with some delicious Sour Week "leftovers" probably flowing on draft at The Cellar, the FINALE of Sour Week is the release of Burk! Our dear friend Ryan Burk is the Head Cider Maker at Angry Orchard, where he focuses on barrel-aged ciders. He came to St. Louis in 2016 and brewed a collaboration with us at Side Project.

Burk debuted at our Beer Dinner with VISTA in February. It is an Oud Bruin-inspired Missouri Wild Ale fermented with and aged with New York Crabapples in French Oak Pinot Noir Puncheons. It will be available TO GO at Both Locations at Open! Plus, Ryan Burk and Cory King will be around at the Brewery from 12 to 3pm on Saturday, March 17th, to drink beer with you and talk about the collaboration! 

Cheers to another fun Sour Week! Thank you!


Fuzzy Blend #3 Release - Saturday, March 10th at The Side Project Cellar and Side Project Brewing


It's crazy to think it has almost been 2 years since we released one of our favorite beers - Fuzzy. We are excited to announce that the third blend is now ready and we will be sharing it as both a to-go release and for on-site enjoyment starting Saturday, March 10th at open at both The Side Project Cellar and our Brewery location.

Fuzzy has always been a very special beer for us. It was the first beer we released that used Missouri fruit, the first year we entered FOBAB Fuzzy brought us home a gold, and it continues to be one of our most asked about beers. Fuzzy has always been fun to brew and blend, and using fruit from close to where we caught our cultures always has a sense of nostalgia. The first blend involved just Cory and Karen pitting peaches for most of a day. This blend has not only grown in size, but also has the most peaches per gallon of any release of Fuzzy, and that is a huge thanks to the help of a bunch of amazing friends that helped us pit more than 2,500 lbs of peaches! 

Blend #3 of Fuzzy uses a Missouri Wild Ale as a base that has been aging in one of our French Oak Foedres. We solera this Foedre, meaning that some of the beer in this blend of Fuzzy is almost 4 years old. If you have ever tried our "Foedre Beer" that often makes appearances on cask at The Side Project Cellar, you would have noticed that it expresses a beautiful level of stone fruit - rich apricot and delicate peach - that lays a great foundation for the white peaches in Fuzzy. We let Fuzzy re-ferment and age on the white peaches for 5 months, before bottling and naturally conditioning.

So, on March 10th, at both locations, we will release Blend 3. For this big day, we are going to shut down our parking lot and create a better space for all of those attending to bottle share until the tasting room opens at 12pm. Hopefully, the weather will be great! We will also have Balken Treat Box Food Truck serving up food to keep everyone happy. The release will start at noon at The Brewery and at 1pm at The Side Project Cellar. Bottles will once again be $20 per and allocations will be set based on turnout. 

Thanks again to all who helped pit peaches with us and thanks to all of you reading this for your continued support and love of our tiny brewery. We are very excited to have this beer back and hope to see you on March 10th. 


A Week of Amazing STOUTS Kicks Off Tuesday, Feb. 13th!

Our Annual STOUT WEEK will begin Tuesday, Feb. 13th, at The Side Project Cellar. It is that wonderful time of year when it's time to enjoy some of those delicious stouts we've been saving! Here is the schedule: 

Tues, Feb. 13th at 3pm (at Cellar): Kicking off the week by tapping Evil Twin Aún Más Café Jesús, Amager Hr. Frederiksen 2014 and Side Project 4 Candles!

Wed, Feb. 14th at 6pm (at Cellar): Tapping Sierra Nevada Narwhal 2016 and a Side Project Barrel-Aged Stout! 

Thurs, Feb. 15th at 3pm (at Cellar): Tapping Perennial Sump 2018 and it's Goose Island BCS Bottle Day! We'll be offering a selection of Bourbon County Stout varietals from 2014 to 2017!

Fri, Feb. 16th at 4pm (at Cellar): Tapping North Coast Barrel-Aged Old Rasputin XX and a Side Project Barrel-Aged Stout! 

Sat, Feb. 17th at Both Locations at Open: On-site Side Project bottles! (Brewery opens at 12pm, Cellar opens at 1pm) 

Sun, Feb. 18th at Brewery at 12pm: On-site Side Project bottles! (Cellar is closed Sundays)