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)

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Oude du Blé Vintage 2016 Release - January 27th, 2018, at both The Brewery and The Cellar

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Although this is the third release of Oude du Blé, some may not know why we distinguish or what we classify as our "Oude" beers. 

Over the years at Side Project, we have drawn inspiration, ideas, and techniques from the wine industry. Barrel fermenting processes, barrel aging durations, nomenclature, oak varietal and impact, new, used or neutral oak selection and many more. Out of this studying, evolved our "Oude" beers - Beers that are barrel fermented in and aged in French Oak for at least 1 year before being bottled and then naturally conditioned until ready to share. 

This process led us to developing the very limited beers of Oude du Blé (Blend 1, Blend 2 and Vintage 2016), Oude Fermier (Release #1 was a single barrel, and Blend 2 - blend of 2 barrels) and the harmonious blend of those two beers to form Tête de Cuvée (Blend 1 and Vintage 2015). Each of these beers will now be vintage dated as the youngest thread of their blend. 

As with the Premier Cru and Grand Cru distinctions of the White Wines of Burgundy, we want our "Oude" beers to receive some of the best barrels, have some of the freshest and most balanced oak on the palate and let them showcase some of the best of our Missouri Saison production.

For Oude du Blé Vintage 2016 we share with you a beer that was brewed in 2016. This Saison du Blé recipe, which is the base for our Missouri Wheat Saison, was fermented in and aged in fresh, French Oak Chardonnay barrels for more than a year before being naturally conditioned in the bottle for 2 months before release. 

On January 27th, 2018, at both The Side Project Brewery at 7458 Manchester Road and The Side Project Cellar at 7373 Marietta Ave in St. Louis, we will have bottles of Oude du Blé Vintage 2016 available to-go. Bottles will be $30 and the limit for purchase will be established at the time of the release. 

We have always enjoyed trying to intertwine our love for wine into our brewery, our techniques, our processes and into the flavor experience of our beers and we think that none of our beers showcase this as well as Oude du Blé.

Cheers and Thank you,
Cory King 

Celebrate our Brewery Tasting Room's Birthday on Sunday, Dec. 17th!

Side Project Brewing Tasting Room under construction in Fall 2016.

Side Project Brewing Tasting Room under construction in Fall 2016.

You're invited to a birthday party! Our brewery tasting room is turning One year old! Come celebrate with us Sunday, Dec. 17th! We're Open from 12pm to 7pm. 

When: Sunday, December 17th

Time: Open 12pm to 7pm

Where: Side Project Brewing at 7458 Manchester Road in Maplewood

What: We're working on an exciting & extensive on-site Side Project bottle list and some fun Side Project kegs! We'll be starting the day with a lovely Side Project & Shared selection that includes the following Drafts:

Side Project Unblended Fencerow: Our Fencerow Blend #3 (Missouri Wild Ale aged in Oak with Oregon Black Raspberries) with 33% MORE Black Raspberries.

Side Project Double Barrel Derivation: Imperial Stout aged for 2 years in Willett 12 year Bourbon Barrels before being racked to Port Wine Barrels for a second maturation of 3 months. Conditioned & aged for 8 months before its release in June 2016. 

Side Project Cutie: Saison finished on Clementines - like a Mimosa Saison! (Collaboration with Chef Brian Moxey)

... with more fun happening throughout the day! Thank you & Happy Holidays! 

 

BBT Sales Benefit Victims of Sonoma County Wildfires

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Thank you to everyone for a great Thanksgiving weekend at Side Project Brewing and The Side Project Cellar! We hope you enjoy your bottle of Side Project Beer : Barrel : Time.

The lovely folks at Russian River Brewing Company recently told us about Sonoma Pride and King Ridge Foundation. They are raising money for the victims of the Sonoma County wildfires. 

The total amount for any unpicked up bottles of Beer : Barrel : Time, duplicate purchases, etc... came to $1,880.00. All of us at Side Project decided to match this amount so our total donation to the King Ridge Foundation came to $3,760.00.

Please check out this website https://www.sonomapride.com to learn more. Thank you! 

Thank you for helping us donate $1,500 to Puerto Rico Hurricane Relief

A selection of draft beers benefitting Puerto Rico Hurricane Relief from Oct. 11, 2017.

A selection of draft beers benefitting Puerto Rico Hurricane Relief from Oct. 11, 2017.

You may have noticed that throughout October (and the end of September), The Side Project Cellar has had certain beers on draft with the proceeds benefitting disaster relief. We have a tendency to order "too much" beer for our Zwanze Day celebration, so this is a great way for us to finish off some of those delicious kegs from our Zwanze Day! This year, amazing beers from Half Acre, Hill Farmstead, 4 Hands, Amager, Le Trou du Diable and others helped us raise this money! And thank you to YOU ALL for visiting us and enjoying some beer for good causes! We were able to donate $350 to Mexico Earthquake Relief and $1500 to Puerto Rico Hurricane Relief via Global Gliving. 

If you would like to learn more about donating, here's the link for Global Giving: https://www.globalgiving.org

Thank you!