Copains - Our Collaboration with our Friends at Boulevard Brewing Co - Releases Saturday, May 12th at both locations.

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When we think of inspirational beers, beers that have in some fashion directed Side Project along the path in which it has taken, Boulevard Saison Brett is in that small group of beers. Saison Brett and Orval taught our palates how expressive Brettanomyces can be when used in a particular way - flavors that were unlike any we had experienced before.

Not only do we love the beers from Boulevard, but when we first started Side Project, no other brewery was more helpful with some of our bottle conditioning questions, with showing us around their lab and with other technical questions that only a brewery of their size and reputation could help with. Through our mutual love of sour beer and of blending and experimenting with all of the intricacies of developing these complex beers, we formed some really great friendships with Steven Pauwels and Jeremy Danner of Boulevard Brewing Company. 

Several years ago, we were invited by Brewmaster Steven Pauwels to brew with Boulevard, a beer for their summer festival, Boulevardia. Ever since, we have been trying to find a date to have the Boulevard crew come to our side of the state and do a blending collaboration with us, something that was inspired by their Love Child series and our Pulling Nails series. 

Last November we sat down with Steven Pauwels, Jeremy Danner and Ryan McNieve, and we tasted through a majority of the mature beers that we had at Side Project. It was fun watching them try to blend beers that they were tasting for the first time as we guided them through which beers we were in love with and blends that we thought would best represent both of us once the Side Project bottle conditioning had transformed the blend in the bottles and kegs. 

What resulted was a Love Child / Pulling Nails blend that was named Copains, for our "Buddies" from the other side of the state. This beautiful, very balanced, yet complex blend consists of the following:

Copains Blend #1
30% Missouri Flanders Red from a French Oak Foedre (18 months old)
30% Raspberry Biere du Pays from a Missouri Oak Foedre (6 months old)
28% Missouri Sour Brown from a Missouri Oak Foedre (12 months old)
10% Méthode Traditionnelle Spontaneous from a 500L Puncheon (36 months old)
2% Imperial Stout from a Charred Missouri Oak Foedre (5 months old)

The beer was blended in December of 2017 and then allowed to bottle and keg condition for almost 5 months before we thought it was ready to share. The release of the To-Go 750mL bottles will be May 12th at both the Side Project Brewery tasting room and The Side Project Cellar. The bottles will be $30 per bottle and allocations will be based on the turnout of people to make sure that everyone can get an allocation of beer. 

We couldn't be more thankful and honored to have had Steven, Jeremy and Ryan come to St. Louis and work on this delicious Missouri beer with us. We hope to see everyone on Saturday for the release!

Cheers!
Cory King

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Pitter Patter - our Pluot Missouri/Ohio Wild Ale Collaboration with Brad Clark of Jackie O's - Release Details

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We met Brad Clark 4 years ago in Copenhagen when Side Project made its first trip to the Copenhagen Beer Celebration. He was a brewer I had always admired - always brewing something new, focusing on barrels and barrel-aging and really epitomizing my favorite style when I was first getting into beer - the barrel-aged stout. To say the least, we were very excited to see him come over to our booth to try some Side Project beers.

Not only is Brad an incredible brewer, but he is also an incredible friend. We have shared beers together from California to Copenhagen and many places in between. He helped us decorate our first Christmas tree at our new house and I've had the privilege of spending the afternoon in his barrel warehouse "lounge." He is always a pleasure to be around and I am always thankful for the time we get to spend together doing what we love to do - brewing beer.

So far, we have brewed Appervation twice in Athens and Amis Pour Toujours, Pitter Patter and an unnamed Maple Wheatwine in St. Louis. These beers have become an excuse, a definitive schedule for us, to make sure we make time to get together and hang out, and I have no reason to believe that we won't continue to add to these collaborations every year. 

When our new brewery opened up in Maplewood, Brad was quick to come to St. Louis to brew with us. He was actually the second collaboration we brewed at our new facility (Ryan Burk beat him by 1 day!). He and I had wanted to brew with Pluots, a cross between a plum and an apricot, and this was the foundation and inspiration for Pitter Patter. We brewed a more complex malt bill than I normally do for our fruited wild ales, and we feel it turned out wonderfully and we will be brewing it again. It has a beautiful sunset orange hue and a whole grain doughiness that sits very well underneath the acidity of the Missouri and Ohio mixed cultures that we blended to barrel ferment this beer in puncheons. 

At maturity we then racked the beer on to California Pluots (purple skin and orange flesh) for refermentation. After 6 months of refermentation and another 5 months bottle and keg conditioning, Pitter Patter is ready to be shared. 

Now more than 17 months after brewing, we are ready to release Pitter Patter for to-go and for on-site enjoyment Saturday, April 28th at Open at both Side Project locations. Bottles (375ml) will be $20 to-go and the allocations will be determined the morning of the release based on the number of people who join us.

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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.

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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!

Cheers,
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!

FRI, 3/16, at 5pm: COLLABORATION BUDDY DAY!

  • 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!

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