Katie's Last Day at The Side Project Cellar is Friday, June 9th!


On Friday, June 9, 2017, we will say farewell to our Katie Herrera! Since it is Katie's last day, we are also going to be donating 15% of our sales to the charity of Katie's choice. Katie decided she wanted the donation to go to Planned Parenthood, so not only can you come out Friday to hug Katie, but you can also come out to support Planned Parenthood!

Katie was our very first Side Project hire and has been with us since that very first Nov. 11, 2014 day that we opened the doors to The Side Project Cellar. Katie immediately immersed herself in her new role with Side Project. She'd already been bartending for 10+ years and had developed an incredible amount of beer knowledge, but she took in every new morsel of knowledge Side Project had to offer. She quickly learned how to clean our draft lines so she could help us keep our beautiful draft lines squeaky clean! I was so grateful to Katie when she started taking over ordering our beer, whiskey and wine from our distributors last year. And, if you're a whiskey drinker, Katie took the "boring" whiskey list I had been curating and elevated it to the large, amazing whiskey list it is today! I could go on and on about the wonderful things Katie has done for our small company. I've been so lucky to have such a dedicated and passionate Manager at The Side Project Cellar! 

If you haven't heard the hot news, the talented Brian Dix is opening a new Missouri distributor called Craft Republic. Katie has decided to join the awesome Craft Republic team as Account Manager so she can help bring delicious beer to the masses, not just here at The Side Project Cellar. Congratulations to Katie! I'm so proud of her for taking this professional leap!

So... first on the docket is our staff vacation to the Firestone Walker Invitational Beer Festival so we can Cheers to Katie's career in California style! Then, please join us on Friday, June 9th for Katie's last shift behind the bar at The Side Project Cellar. The 15% of sales to Planned Parenthood will be going on all day (1pm to 11pm), and Katie's last shift starts at 4pm. 

And remember that Katie isn't going far! She'll be out in the market representing Craft Republic. And, she & Megan are going to be helping us keep our draft lines clean through the summer! And, I'll probably beg her to help us out with some Side Project releases every now and then too :) Thank you, Katie! Cheers to your amazing accomplishments, and we raise our stemmed glasses to your bright future!

Karen King

Provence : Cup of Love and Saison du Blé Blend #7 - Release Sat, May 27th

On Saturday, May 27th, we will release two Side Project beers To Go at both The Side Project Cellar and the Brewery - Saison du Blé Blend #7 and Provence : Cup of Love. 

Provence will be a series of beers in which we explore the use of teas, hops and other spices. Our first release from our Provence line will be a Saison called Cup of Love, named after the beautiful tea we used from Big Heart Tea Co. This started as a collaboration with our friends at Sardella, a fantastic restaurant in St. Louis, and their favorite tea supplier, Big Heart Tea Co.

Since we were working with Sardella and Big Heart Tea Co., our first goal was to produce a delicate, approachable and exceptionally food-friendly experience with this beer. I blended a 2-year-old French Oak Missouri Wild Ale with a 2-month-old Missouri Oak Foedre Saison to balance our signature, vibrant acidity and create a soft mouthfeel and finish. Carbonation is mild to let the tea and oak sit on the palate as lemon meringue, almonds and stonefruit. The tea, Cup of Love, is a tea blend from Big Heart Tea Co. that includes rose and tulsi. The floral notes of the rose offer a beautiful contrast to the normal aromatics of a Side Project Saison, and the tulsi imparts an accentuated peach and stonefruit finish on the beer. 

Provence : Cup of Love will be released Saturday to go at both The Side Project Cellar and the Brewery at $20 per bottle. Sardella will be getting some kegs as well so you will be able to enjoy this beer along with their amazing food!

This Saison du Blé is the 7th release of our wheat Saison. For Blend #7, it contains exclusively foedre-aged beer from a Medium-toasted Missouri Oak Foeder Crafters foedre. This was the first fill of this foedre, and the fresh wood imparted fantastic levels of oak that integrated really well into one of our favorite Saisons. A slightly bolder mouthfeel with a creamy vanilla finish lay over the tart body. 

Saison du Blé Blend #7 is currently on draft at The Side Project Cellar. Bottles will be availble to-go starting Saturday at both locations. Allocations will be based on turnout and it is $20 per bottle.  

Thank you! Cheers!

Fermier Day is Saturday, May 20th!

On Saturday, May 20th at both the Brewery and The Side Project Cellar, we are going to introduce Kriek du Fermier for on-site enjoyment during Fermier Day! 

Saturday, at the Brewery, I am pulling out several variants of Saison du Fermier to enjoy as well to kick off Kriek du Fermier. These will be available for on-site enjoyment at the Brewery for Fermier Day:

Saison du Fermier from a Missouri Oak Foedre Blend #1 ("Foedre Fermier")
Saison du Fermier Blend #2
Saison du Fermier Blend #3
Saison du Fermier from Pinot Noir Puncheons Blend #1
Abricot du Fermier Blend #2
Bleuet du Fermier Blend #1
Kriek du Fermier Blend #1
Oude Fermier Blend #2

For those of you close to Side Project, you know that Kriek du Fermier has been in the works for several years now, but I can say that the wait was worth it. For the first Blend and release of KdF, we were fortunate enough to be allowed to use the Danish cherries from Frederiksdal. I first tasted the Frederiksdal Cherry Wines at the Mikkeller Copenhagen Beer Celebration in 2015. Their Cherry Wines were unlike anything I had had before and were distinctive in their cherry acidity, flavor and aroma. When we were given the opportunity to use these cherries, I was excited to put them in our favorite base for fruit, Saison du Fermier. 

After more than a year from the initial brew day, Kriek du Fermier was bottled and has naturally conditioned in the bottle and it ready to be shared. Along with KdF, Oude Fermier Blend #2 will be on the list for the first time at the Brewery!

Oude Fermier Blend #2 started life as Saison du Fermier - our spelt Saison that was barrel-fermented in new-to-us French Oak Chardonnay barrels with our Missouri cultures - but at maturity, the best barrel was selected to age longer. Unlike Blend #1, which spent 12 months in oak and 6 months conditioning before release, #2 was aged for 24 months before being bottled and naturally conditioned for 8 months before being shared with you. The extended aging and more impactful oak presence was inspired by my love for the white Grand Crus of Burgundy. 

I couldn't be happier with how Saison du Fermier has progressed and aged over the years and I am excited to dig into our library of aged variants to share this weekend. 

Kriek du Fermier bottles will be available for on-site enjoyment starting Saturday at both the Brewery and The Side Project Cellar and will continue Sunday at the Brewery.

Cory and Karen King

Shared Coffee Shop Vibes Release

It is surprising that it has taken us this long to release a stout under our collaborative effort Shared. Tommy, while working at Perennial, Brian, while working at Goose Island, and I, while working on the Side Project beers, have all brewed a ton of stouts and it is a style that we all love to drink. 

Saturday, May 13th at noon at the brewery, we will release our first stouts for Shared - Coffee Shop Vibes with Sump Peruvian Coffee and Coffee Shop Vibes with Sump Colombian Coffee. 

Vibes started life as the same recipe as the base stout for Derivation Blend #3. This huge stout was brewed with 8 malts and fermented with an American Ale strain before being infused with a massive amount of freshly roasted coffee from Scott at Sump Coffee. 

I have had the pleasure of working on coffee stouts with Scott at Sump for about 5 years now.. His coffee selections are always beautiful and delicious, and he always has a large variety for us to cup when selecting which seasonal varieties we are going to use in our beers. This time around, the four of us were so enamored with two coffees, a Peruvian and a Colombian, that we decided to divide the batch in two beers to showcase their flavors in our huge stout.

Varieties - Typica, Bourbon, Caturra
Altitude - 1600-2000 MASL
District - La Coipa
Process - Fully Washed

Varieties - Typica, Caturra
Altitude - 1700-2000 MASL
Municipality - Inzá
Process - Fully Washed

The release will start at noon this Saturday at the Brewery and we will also have some available to-go at The Cellar when it opens at 1pm. Allocations will be based on turnout and each variant will be $20 per 750ml bottle. Draft will be available of both variants at both locations this weekend as well. Hope you enjoy our first Shared stout!

Cory King

Derivation Blend #7


Starting Tuesday, May 2nd, our next iteration of Derivation will start for on-site enjoyment at The Side Project Cellar. As with Blend #1 and #3, Derivation Blend #7 uses only the beautiful influences of the barrel and the softening and melding that can only come with time to develop the deep, velvety experience that you expect from a Derivation. 

With each blend, barrels are selected for their characters, to provide purpose in the final beer. Over the years, I have had the opportunity to try hundreds of barrels full of both whiskey and bourbon barrel-aged stouts, and I have learned that although these barrel-aged beers are robust, assertive and decedent, their nuances, complexities and developed flavors can be elevated when thoughtfully blended, just like our delicate Saisons and Missouri Wild Ales.

The Barrels Selected for Blend #7:

2 Rittenhouse Rye Barrels that were aged for 2 years with an Imperial Oatmeal Stout
2 Four Roses 10 year Bourbon Barrels that were aged for 2 years with an Imperial Oatmeal Stout

On the tongue, Derivation Blend #7 has loads of rich, dark chocolate and mocha powder, with hints of sweet coffee and a whisper of char. The 15% ABV is non-existent during the sip as it is really well-integrated into the beer after 2 years of maturation. The oak lays down sweet expressions of coconut and almonds due to the younger barrels. 

It seems like every stout that comes out now has more and more adjuncts, and don't get me wrong, I am as guilty as the next brewer! But about 12 months ago, these barrels showed the promise that was needed for me to set them aside for another non-adjunct Derivation. These pure blends, where there is nothing to hide behind, is why I fell in love with making these huge beers in the first place and I hope that you enjoy the time and effort that I put into the next beloved Derivation. 

Bottles will be available all week at The Side Project Cellar and we are putting aside plenty for the Brewery Tasting Room on Saturday, May 6th and Sun, May 7th. Bottles of Derivation Blend #7 will be available for on-site enjoyment only, and there will be no to-go bottles. I am glad that this beer has become such a favorite and I am excited to share my next blend with you. We hope you enjoy sharing it with your friends and family at The Side Project Cellar or Brewery Tasting Room. Thanks again for all of the support and love for our beers!

Cory and Karen King