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Category: Beer Events

The Wine Merchant in Clayton will be holding their first Big Belgian Blowout beer tasting on April 10th from 5:30-7:30PM.  If you’re a big Belgian beer fan (I know I fit all of the requirements) this is an event not to miss, just look at this line up:

winemerchant.jpgJason Wallace from Merchant du Vin Imports will be on hand at our Belgian Blowout sampling…

  • Orval Trappist Ale
  • Westmalle Dubbel
  • Westmalle Tripel
  • Green’s Amber (New Belgian! Bottle Conditioned & Gluten Free)
  • Green’s Tripel Blonde
  • Lindeman’s Cuvee Rene (Vintage Dry Lambic)

Pete Larsen from Wetten Importers will be pouring…

  • Kasteel Rouge
  • Brigand
  • Samichlaus Helles
  • Gouden Carolus Ambrio
  • Delirium Nocturnum
  • St. Louis Frambozen

Karl Braun from Brasserie Unibroue will be on hand to sample…

  • Unibroue Blanche de Chambly
  • Unibroue Ephemere Apple
  • Unibroue Chambly Noire
  • Unibroue La Fin du Monde
  • Unibroue Don de Dieu
  • Unibroue Maudite
  • Unibroue Unibroue 17

Space is limited for this event and reservations are required.  The cost of the event is a paltry $5 and you can make your reservations by calling 314-863-6282.

In the continuing series of beer classes put on by Andy Snead from Whole Foods, this month brings us a tasting of Tripels from around the world:

Come with us on a “tripel” around the world as we celebrate this fantastic style of beer. The name “Tripel” actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Belgian ale. Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsner. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenols, powdery yeast, fruity with a sweet finish. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. And, they are downright delicious. We’ll taste tripels from all over, so join us on this ride round the world, or at least through America and Europe. Cheers!

These are always extremely fun events with plenty of knowledge along with plenty of great beer. This event will be held on April 16 at Whole Foods in Brentwood from 6:30-8PM. The cost of the event is $20 and tickets can be purchased here.

In the run up to the Repeal of Prohibition Festival at Schlafly Bottleworks, Whole Food’s Culinary Director Ric Syberg, is putting on a pre-party:

It’s a good thing that Prohibition was repealed; otherwise we wouldn’t have the sweet nectar we call beer. Come join us to celebrate the anniversary of the Repeal of Prohibition on this special night. Consider it a pre-party in preparation for the big festival at Schlafly Bottleworks! We’ll have a spectacular line-up of Schlafly Beer paired with some delectable appetizers prepared by Ric. It’s going to be prohibitively fun! 

This event takes place on April 5th, from 6:30-8PM.  The cost of the event is $25 and the tickets can be purchased here.

Last November Schlafly worked with the Ritz-Carlton to put on a event to celebrate the release of their Bourbon Barrel Imperial Stout and Oak Aged Barley Wine. Unfortunately, I had prior commitments and was unable to attend. I’ve now received word that a new beer dinner has been scheduled for April 4th at 7PM at the Ritz-Carlton in Clayton. Rhett Haynes, the Wine Director at the Ritz, was kind enough to send over the menu (which is still tentative at this point):

First Course:

Cauliflower Leek Veloute
Lobster Fritters, Chili Coriander Sambal

rcschlafly.jpgSummer Kolsch

Second Course:

Cured Salmon Carpaccio and Farfellini Salad
Sweet Pea Coulis, Toasted Crostini

Dry Hop American Pale Ale

Third Course:

Gruyere Glazed Tenderloin of Beef
Purple Potato Croquette, Black Tiger Shrimp Skewer
Spiced Mustard Jus

Raspberry Hefeweizen

Dessert (TBD)

Oatmeal Stout

The cost of the event is $60 per person not including tax and gratuity. There event will also include a reception in the Wine Room which will then be followed by dinner in the Grill.  Reservations are required and can be made by phoning 314-863-6300 x433.

With all of the talk of beer festivals and tastings as of recent, I’d be remiss if I didn’t mention that on April 26th the Wine and Cheese Place in Clayton will be holding their 2008 Beerfest from 1-4PM. Here is a quick list of just some of the beers they’ll be tasting:

  • Left Hand
  • Avery
  • Great Divide
  • New Belgium
  • O’Fallon
  • Bells
  • Schlafly
  • Chimay
  • Delirium Tremens
  • Rochefort
  • North Coast
  • Kasteel
  • Brasserie de St. Rocs
  • La Chouffe
  • Sam Adams
  • Sam Smiths
  • Unibroue
  • Gouden Carolus
  • Ommegang
  • St. Bernardus

No reservations will be required for this event, but with over 200 people attending last year I wouldn’t show up late. Paul is still working on an official list of beers they will be tasting, so I’ll be certain to provide more information as the event nears. Stay tuned.


Each year Schlafly invites breweries from a different state to come and celebrate the 21st Amendment. This year they’ve invited breweries from Indiana. For a while now I’ve held out hope that they would invite one of my favorite breweries (and one of the best in the nation, in my opinion) to the event. So I’ve been holding off on writing this up in the hopes that something big would happen. This weekend it did.

Three Floyds from Munster, Indiana will be attending the Repeal of Prohibition Festival at the Schlafly Bottleworks on Saturday, April 12th. While Three Floyds is awesome, it’s like a cherry on top of an amazing dessert. Not only do we get 3F, but we also get to enjoy beers from Brugge Brasserie, New Albanian Brewing Co. and Mad Anthony Brewing Co.

While I haven’t cleared this with anyone from Schlafly, I can almost guarentee I’ll be live blogging this event.  But if you’re in the area, skip the live blog and make an effort to come down to the Festival. You’re going to have some of the best breweries in the nation celebrating the fact we get to enjoy their art. You can buy your tickets here and I would suggest ordering quickly, as I’m sure this one will sell out.

With two beer events happening at the same time in St. Louis, it sometimes gets a bit difficult to decide which one to attend. Light night you had the option to attend the O’Fallon Beer Dinner at Big Sky Cafe or the Imperial Tasting at Whole Foods. How is a beer lover to decide? Luckily for me, I had already paid for my ticker for the Imperial Tasting before the beer dinner was announced, so I had the decision made for me.

Andy and Ric put on a fantastic spread of beers and snacks that not only allowed us to cut some of the big beer’s alcohol content, but also allowed us to pair beers with certain foods. For instance Ric provided malted milk balls to pair with things like the Imperial Stouts and a mildly sharp cheddar cheese to match with a bitter Imperial IPA.


The beers provided on this beer adventure were:

  • Schlafly Imperial Stout (’06 and ’07)
  • Schlafly Barleywine (’06 and ’07)
  • Great Divide Oak Aged Yeti Imperial Stout
  • Rogue – Old Crustacean Barleywine
  • Arcadia – Imperial IPA
  • Goose Island – Imperial IPA

beer-564_1024x768.jpgNow you may be asking yourself, how did they get an ’06 Imperial Stout and Barleywine? Normally I’d say that Andy is one of the few beer managers in St. Louis that actively holds beers back to age and sells them at reasonable prices. But in this case it’s because we had some very special guests, Dan Kopman and Nick Vickery of St. Louis Brewery, who brought along this wonderful beer.

Ibeer-567_1024x768.jpgf I were to rank my personal favorites from the evening, I’d probably choose the ’06 Barleywine and ’06 Imperial Stouts as my two clear cut favorites. It was amazing to try the beers side by side and see just how much they’ve mellowed and smoothed out over time. I also really enjoyed the Oak Aged Yeti from Great Divide. I’ve had both the oaked and un-oaked versions of this beer and have always preferred the oaked version. To me, the oaking really softens some of the harsher notes and gives the beer a subtle vanilla flavor as well.

This was a very fun event because it lets you really nerd out with fellow beer enthusiasts and really talk about beer. Andy and Ric are always looking for suggestions about styles for these tasting sessions. Feel free to comment here or in this thread on the forum to give them your ideas for future tastings.

Did anyone attend the event at Big Sky?  Feel free to leave comments about that as well, I’d love to hear about it.