Side Project Imperial Stout aged in 2 Rye Whiskey Barrels & Blended with Coffee beans from 5 Local Roasters on 3/30!

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This Saturday, March 30th, BOTH The Side Project Cellar and the Brewery Tasting Room will be tapping a delicious Side Project Imperial Stout aged in two Rye Whiskey Barrels + that base beer blended with different coffee beans from five local St. Louis roasters! It’s always fun for people to decide which coffee bean works best with the beer and to pick your favorites! Here’s the tapping schedule:

AT OPEN: Side Project Omega : Barrels 127 & 128 (Tapping at 12pm at Brewery, 1pm at Cellar)

This is the Base Imperial Stout for all 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 Barrels 127 & 128, which is one of our Imperial Stout recipes that was used to create Shared Barrel-Aged Coconut Vibes and Side Project Derivation Blend #11. It is brewed with 7 different malts and fermented with a blend of yeast strains and was aged in Rittenhouse Rye Barrels for 18 months before being used for this project. 15% ABV

1pm at both locations: Kicking off the day with our neighborhood Maplewood roasters:

SP Omega : Barrels 127 & 128 - La Cosecha Guatemala Rio Ocho

SP Omega : Barrels 127 & 128 - Foundation Grounds Ethiopian Yirgacheffe

2pm at both locations: SP Omega : Barrels 127 & 128 - Blueprint Finca Tamana (Colombia)

3pm at the Brewery: SP Omega : Barrels 127 & 128 - Kaldi's Rwanda Dukunde Kawa

3pm at The SP Cellar: SP Omega : Barrels 127 & 128 - Kaldi's Peru Rutas Del Inca

4pm at the Brewery: SP Omega : Barrels 127 & 128 - Sump Brazil Minas Gerais

4pm at The SP Cellar: SP Omega : Barrels 127 & 128 - Sump Kenya Gatuya

We are gathering the regions, bean tasting notes, etc... for each coffee bean so you'll be able to compare the beers with information about each bean! Cory got a little too excited at Sump and Kaldi’s this year and chose TWO different beans from each of them, so The SP Cellar and Brewery Tasting Room will have different coffee beans on draft for the Sump blend and Kaldi’s blend.

We'll see you this weekend! You do NOT need 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. 

And thank you for a great Dieu du Ciel! Péché Day on Sat, March 23rd! Due to our commitment to Péché Day, we are celebrating the Maplewood Coffee Crawl one week late this Sat, March 30th.

Thank you!