Skip to content


Archive for February, 2011

SixRow_logoLet’s be honest, there are few better combinations than bourbon and stout.  I don’t know what it is, but they just go hand and hand.  Throw in a little oak and not only does the oak compliment the already oak-y bourbon, but it also gives the stout a nice little vanilla tinge.

Well, lucky for us, the fine folks at Six Row Brewing Company decided to combine some oak and bourbon with their export stout to create a cask of Bourbon Oak Export Stout.  They’ll be holding a special cask event this Thursday, March 3rd starting at 5PM.

Here’s a description of the beer:

We used traditional English pale ale malt combined with a substantial amount of both Fuggle and Goldings hops to make this beer well balanced and easy to drink. One of the favorites of the brewers.” (ABV: 4.47%, Bitterness Units: 33.7 IBUs, Color: 8.1, Original Gravity: 11.63 degrees Plato)

So, make sure to head on out this Thursday to try this very special creation, it’s sure not to last long.

This week on the STL Hops Twitter

Stuff from around the web
  • You may be seeing Schlafly hitting the national news soon.
  • Neat story about the guy making the tap handles for Urban Chestnut.
  • Hey St. Peters folks, want a craft beer bar?  Too bad.

Retail Beer Releases

  • deVine Wines & Spirits (2/23/2011)
    • CIDERS
    • Crispin Brut
    • Crispin Original
    • Crispin Honey Crisp
    • Crispin Saint
    • Crispin Lansdowne
    • Fox Barrel Black Current
    • BEERS
    • Ass Kisser Double IPA
    • Avery New World Porter
    • Bell’s Expedition Stout
    • Bell’s Third Coast Ale
    • Big Sky Cowboy Coffee Porter
    • Boulevard Dark Truth Stout
    • Boulevard Harvest Dance
    • Founders Imperial Stout
    • Founders Double Trouble Imperial IPA
    • Grand Teton Amber
    • Grand Teton APA
    • Hebrew Vertical Jewbelation
    • La Chouffe
    • Lakefront Fuel Cafe Coffee Stout
    • Lagunitas Gnarlywine
    • Lagunitas Cappuccino Stout
    • Left Hand Fade To Black
    • New Holland Night Tripper Imperial Stout
    • O’Fallon Black Hemp Ale
    • O’Fallon Hemp Hop Rye
    • Piraat Ale
    • Rogue Yellow Snow IPA
    • Rogue Chocolate Stout
    • Rogue Chipotle Ale
    • Sam Adams Noble Pils
    • Schlafly No. 20 Imperial Pils
    • Schlafly Coffee Stout
    • Ska Toaster Black IPA
    • Stevens Point 2012 Black Ale
    • Widmer Brothers Reserve Brrrbon Ale
  • Wine and Cheese Place (Clayton) (02/25/11)
    • Goose Island Night Stalker 2011
    • Goose Island Pepe Nero 2011
    • New Belgium Mighty Arrow
    • Lagunitas Gnarly Wine 2011
    • Samichlaus 2009 Classic
    • Samichalus 2010 Helles
    • Saint Katherines Tawny Ale aged in Port Barrels

Restaurant and Bar Beer List Updates

  • 33 Wine Shop and Tasting Bar (2/25/11)
    • Bell’s Hopslam
    • Boulevard Amber
    • Emelisse Tripple IPA
    • Jolly Pumpkin Noel
    • Boulevard Amber
    • Chimay White
  • Bigelo’s Bistro (2/25/11)
    • Bell’s Two Hearted
    • Schlafly Irish Stout
    • Lagunitas Brown Shugga
    • Boulevard Chocolate Ale
    • Avery Out of Bounds Stout
    • Goose Island Pepe Nero
    • St. louis Framboise
    • Goose Island Matilda
    • Big Sky Moose Drool
    • Schlafly Scotch Ale
    • Blue Moon
    • Boulevard Wheat
  • Cicero’s (2/23/11)
    • Arcadia London Porter
    • Founders Imperial Stout
    • Lagunitas Brown Shugga
    • Goose Island Matilda
    • Goose Island Mild Winter
    • Bud Light
    • Bass Ale
    • Boulevard Tank 7
    • Blanche de Bruxelles
    • Boulevard Unfiltered Wheat
    • Sam Adams Noble Pilsner
    • Blue Moon
    • O’Fallon 5 Day IPA
    • Shiner Bock
    • Bell’s 2 Hearted Ale
    • La Chouffe
    • Grand Teton Sweetgrass APA
    • Maudite
    • Boulder Hazed and Infused
    • Schlafly Pale Ale
    • Schlafly Scotch Ale
    • Schlafly Coffee Stout
    • Schlafly Hefeweizen
    • New Belgium Fat Tire
    • New Belgium Trippel
    • New Belgium Dunkelweiss
    • Monks Cafe
    • Grand Teton Bitch Creek ESB
    • Smithwick’s
    • Pilsner Urquell
    • Charleville Tornado Alley Amber
    • Newcastle Brown
    • Woodchuck Amber
    • Reissdorf Kölsch
    • Ska Toaster Black IPA
    • Radeberger Pilsner
    • O’fallon Hemp Hop Rye
    • Maredesous
    • Franziskaner
    • Saison Dupont
    • Fitz’s Rootbeer
    • Warsteiner
    • Guinness
    • Young’s Double Chocolate Stout
    • North Coast Old Rasputin Stout
    • Left Hand Milk Stout
    • Ommegang Chocolate Indulgance
    • Lindeman’s Framboise
    • Grand Teton Tail Waggin Double White
    • Delerium Tremens
    • Schmaltz Brewing Rejuvinator
    • New Holland Dragons Milk
    • Stongbow Cider
  • Erato on Main (2/25/11)
    • Draft
      • Lindeman’s Framboise, Lambic
      • Hacher-Pschorr, Hefeweizen
      • Guinness Stout
      • Ommegang “Hennepin”, Saison
      • New Holland “The Poet”, Oatmeal Stout
      • Goose Island “Pepe Nero”, Farmhouse w/Pepper Corns
      • La Chouffe, Strong Pale
      • Left Hand “Fade to Black”, Baltic Porter
      • Wild Onion’s “Paddy Pale Ale”
      • Breckenridge “471″, IPA
      • Anchor Steam, Steam Beer
      • Bud Light
    • Bottles
      • Steenberge “Leute” Bokbier, Strong Ale, 750ml
      • Brasserie Silenrieux “Sara”, Buckwheat Ale, 750ml
      • Steenbrugge Tripel, 750ml
      • Delerium Tremens, 750ml
      • Birra del Borgo “Dodici 25″, 750ml
      • St. Somewhere “Saison Athene”, 750ml
      • St. Somewhere “Lectio Divina”, 750ml
      • Hanssens Artisanaal Oudbeitje, Lambic, 375ml
      • Lindeman’s Faro, Lambic, 355ml
      • Troubadour “Obscura”, Mild Stout
      • Tripel Karmeliet
      • Popperings Hommel, IPA
      • Sinebrychoff Porter
      • Nils Oscar, IPA
      • Brasserie des Franches-Montagnes “La Meule”, Golden Ale w/Sage
      • Young’s Double Chocolate Stout, Nitrogen Cans
      • Fullers ESB
      • Abita “Restoration”, Pale Ale
      • Abita “Strawberry Lager”
      • Dixie “Blackened Voodoo”, Dark Lager
      • Braustolz “Black Art”, Black Lager
      • Imperial Cerveza, Costa Rican Lager
      • Lion Stout
      • Brasserie Dieu du Ciel “Route des Epices”, Rye Ale w/Peppercorns
      • Strongbow Cider
      • Black Sheep’s “Monty Python’s ‘Holy Grail Ale’”, English Pale Ale
      • Green Flash “West Coast IPA”, (IT’S FRESH)
      • Anderson Valley “Hop Ottin”, IPA
      • Lakefront “Big Easy”, Imperial Maebock
      • Boulder “Mojo”, IPA
      • Flying Dog “Gonzo”, Imperial Porter
      • Bells’s “Hop Slam”, Imperial IPA
      • New Holland “Ichabod”, Pumpkin Ale
      • Great River “483″, Pale Ale
      • Sand Creek “Lilja’s Argosy”, IPA
      • Bear Beer, Euro Pale Lager
      • Crown Valley Brewing “Work Truck Wheat”, (St. Genevieve, Mo.)
      • Bud Select
  • Iron Barley (02/25/2011)
    • Cathedral Square Belgian Abbey Ale
    • O’Fallon Hemp Hop Rye
    • Left Hand Milk Stout on Nitrous
    • 6th Row Brewing Strong Porter
    • Boulevard Unfiltered Wheat
    • Boulevard Nutcracker Ale
    • New Belgium 1554 Black Ale
    • Goose Island Honker’s Ale
    • Griesedieck Golden Pilsener
    • Warsteiner Dunkel
    • O’Fallon 5 Day IPA on Cask
    • Boulevard Smokestack Tank 7 Farmhouse Ale (750 ml)
    • Boulevard Smokestack The Sixth Glass (750 ml)
    • Boulevard Smokestack Long Strange Tripel (750 ml)
    • Boulevard Double Wide IPA (750 ml)
    • Grand Teton Bitch Creek ESB (Bottle)
    • Tucher Hefe Weiss (Bottle)
    • Weihenstephan Dark Hefe (Bottle)
    • Rogue Dead Guy Ale (Bottle)
    • Left Hand Polestar Pilsner (Bottle)
    • Bell’s Winter White Ale (Bottle)
    • Bear Republic Hop Rod Rye (Bottle)
    • Odells’ IPA (Bottle)
    • Founders Porter (Bottle)
    • Belhaven Scottish Ale (Bottle)
    • Steven’s Point 2012 Black Ale (Bottle)
    • Brouwerij Huyghe Floris Apple (Bottle)
    • Guinness Draft (Bottle)
    • Goose Island Rare Bourbon County Stout
    • Goose Island Bourbon County Brand Vanilla Stout
  • The Royale (2/23/11)
    • Boulevard Chocolate Ale
    • Boulevard Tank 7
    • Guinness Stout
    • North Coast Red Seal
    • O’Fallon 5 Day IPA
    • Schlafly Coffee Stout
    • Schlafly Hefeweizen
    • Schlafly/Royale Vanilla Milk Stout
    • Ska Toasters’ 30th Anniversary Shabeen Black IPA
    • Strongbow Hard Cider
      • 3 Fonteinen Oude Kriek
      • Bell’s Expedition Stout
      • Grand Teton Sweetgrass APA
      • Hitachino Real Ginger Brew
      • Rogue St. Rogue Red
  • The Stable (2/24/11)
    • Amalgamated Bernswynipa “IPA”
    • Amalgamated Cali Bette Brown Ale
    • Amalgamated Cherokee Street Stout
    • Amalgamated Helles
    • Amalgamated Zoigl
    • Ayinger Oktoberfest
    • Bear Republic Racer 5 Cask
    • Bear Republic Rebellion
    • Bell’s Two Hearted
    • Corsendonk Brown
    • Founders Centennial IPA
    • Founders Dirty Bastard
    • Founders Double Trouble
    • Goose Island Sofie
    • He’Brew Lenny’s RIPA
    • He’Brew Vertical Jewbelation
    • Houblon Chouffe
    • Michelob
    • Moylan’s IPA
    • New Belgium Trippel
    • New Holland The Poet
    • North Coast Old Rasputin
    • Odell IPA
    • O’Fallon 5 Day IPA
    • Raderberg Pilsner
    • Rogue Brutal Bitter
    • Schlafly Coffee Stout
    • Ska Buster Nut Brown
    • Ska Modus Hoperandi
    • Tallgrass Oasis ESB
    • On Deck At The Stable
    • Beer Lovers Anonymous 2/19/2011 2-5pm
    • Founders Devil Dancer
    • Bells HopSlam Cask 1/21/11 @6:00pm
      • Across The Pond In Bottles
      • Founders Nemesis
      • Rogue XS Imperial IPA
      • New Belgium Transatlantique Kriek
      • Bear Republic Racer 5
      • Jolley Pumpkin La Roja
      • Ommegang Chocolate Indulgence
      • 1809
      • Skullsplitter
      • Aecht Schlenkerla Marzen
      • Weihenstephaner
      • Left Hand Twin Sisters

Brewery and Brewpub Beer List Updates

  • Schlafly Bottleworks (02/21/11)
    • Coffee Stout
    • Dry Hopped APA
    • Hefeweizen
    • Kölsch
    • Pale Ale
    • Winter ESB
    • Oatmeal Stout
    • Irish-Style Extra Stout
    • Christmas Ale
    • Belgian Golden Ale
    • Pumpkin Ale
    • Scotch Ale
  • Schlafly Taproom (02/24/11)
    • Smoked Porter
    • English IPA
    • Scotch Ale
    • Coffee stout
    • Common
    • Altbier
    • Kolsch
    • Pilsner
    • Hefeweizen
    • Pale Ale
    • Dry Hopped APA
    • Oatmeal Stout
    • Cask-APA
    • Cask-Oatmeal Stout
  • Square One Brewing (02/22/11)
    • Light Squared
    • Bavarian Weizen
    • Single Malt Scotch Ale
    • Dunkel Weizen
    • Smoked Porter
    • Dry Stout
    • Maple Stout
    • Barley Wine
    • Cask: Barley Wine
    • Coming Soon: Bock Beer (on Ash Wednesday) and Park Avenue Pale Ale
  • Urban Chestnut Brewing Company (02/24/11)
    • Half Crown
    • TBD or ‘Wasandis’
    • Schnickelfritz
    • Harwood Myth
    • Zucker Weisse
    • Hopfen
    • Winged Nut

Here’s a list of upcoming beer events:

Today, from 4PM to 6:30PM the Wine and Cheese Place in Clayton will hold its weekly Friday beer tasting. Here’s some of the beers they’ll be sampling today: Crispin Brown’s Lane English Cider, Goose Island Night Stalker, Goose Island Pepe Nero, and 2011 Lagunitas Gnarly Wine. Additional information can be found at their blog.

Cory from deVine Wines and Spirts, located at 2961 Dougherty Ferry Rd, holds a beer tasting every Wednesday evening from from 5PM to 8PM. Each Wednesday will offer up a few new beers for you to taste. Swing on by and check it out.

Once again, if you’re a retail shop, bar, restaurant, brewery or distributor and want me to list your tasting, make sure to email me at

hopslam.jpgTaste memory is a fascinating thing. With each new release of beer, we have to determine if it was like our previous version. It’s even more fascinating when it comes to yearly releases.

You’re forced to try and remember what a beer tasted like from a year ago. Sometimes it’s easier when they’re beers that can be aged so you’ll have an idea of what it tasted like at one time, but for something like hoppier beers, you’re going off of memory and tasting notes if you have them.

Sometimes it’s even difficult to differentiate between a bottle and draught unless they’re side by side. How about an event that not only let’s you try them side by side, but also throws in a cask for good measure. What if I told you that the draught, bottle and cask were all Bell’s Hopslam?

I knew I’d get your attention.

This Friday, February 25th, starting at 7PM, the International Tap House in Chesterfield will be doing an “experiment” putting a sample of draught, bottle, and cask up for your taste buds. You can purchase all three in 5oz sample glasses for $13, or if you’re just interesting in drinking them alone, that can be arranged as well.

Give your taste memory a break and try this one a year beer side by side.

It’s back!  The educational part of STL Hops is back in effect this week with one of our always enjoyable articles, Know Your Styles. This edition of KYS is being brought to you by John Steckert (vyvvy on the forums). Without any hyperbole, John is probably one of the most knowledgeable beer guys in St. Louis, so I’m excited he helped out with this series!

Thanks again to Paul from the Wine and Cheese Place in Clayton for supplying some of the beers for this feature. Also, if you’re interested in writing a Know Your Styles article, feel free to email me.

Flanders Red

Flanders Red is a style loved by some off the bat, hated by others and yet another group that moved from the hate to love category. This is not a style with a huge amount of people taking a middle ground opinion. While sourness in beers has become quite a phenomenon recently, it is far from being a new aspect to beer. Most of the earliest beers were sour due to wild airborne yeast and bacteria handling the fermentation. As brewers began to have more control over the fermentation process they were able to eliminate traits they didn’t want in their beers, so sourness was an aspect removed from many beer styles. Those that brewed what is now known as Flanders Red ales thankfully chose not to eliminate this aspect. The Flanders area of Belgium is the northern Flemish Dutch speaking portion of Belgium. The production of Flanders Red and Brown ales is also somewhat divided with the West portion known more prominently for the Flanders Red style while the East is credited for the Flanders Brown. The Flanders Brown style is aged in steel, malty with dark fruit flavors and very mild, if any, sourness. That is different from its cousin covered here, Flanders Red.

The ‘red wine of beers’ is a moniker that has been bestowed to Flanders Red ales at times due to the sharpness and tannin-like qualities. The unique flavor attributed with this style is mainly due to yeasts, bacteria and barrel aging that is often incorporated. In addition to using the ale yeast saccharomyces some Flanders Reds also use brettanomyces which will help provide the beer with a wild musty character. One type of bacteria that is often utilized is lactobacillus which will add tartness much as it does with its work in yogurt and sauerkraut.

Another bacteria souring things up is acetobacter; this bacteria brings a sharp acidity and is the same bacteria used for the production of vinegar. Many of these beers are aged in wood which facilitates a conducive environment for the yeast and bacteria to affect (or infect) the beer as it matures as well as provides flavors such as oak and vanilla. Some Flanders Reds are blended with young and aged beer which provides a balance of flavors and offers more consistency in the product. The younger beer assists in offsetting the sourness of the matured beer.

Rodenbach Grand Cru is a landmark beer of this style and has been very influential in the style’s history. The brewery itself has been distinguished as a national landmark. Back in 1821 four brothers (Alexander, Pedro, Ferdinand and Constantijn Rodenbach) purchased a local brewery. While all four invested in this venture, Alexander was the first to run the brewery. Aside from the brewery, Alexander lived an eventful life; he was blinded at age 11 from a fairground shooting gallery, devised a form of Braille, was elected mayor, served as a member of parliament for 37 years and took part in the movement for Belgium’s independence in 1830. In 1836 Pedro bought out his brothers’ ownership and became the brewery’s sole owner. This is when the brewery officially became The Brewery Rodenbach. The brewery remained a family business when Pedro’s son Edward took over in 1864 and later when Edward’s son Eugene headed operations in 1878.

Eugene was instrumental in how the brewery evolved and what the signature Rodenbach beers we drink today became. In the 1870s Eugene traveled to England to learn brewing techniques including ripening beer in oak barrels and blending of young and aged beers. When Eugene utilized the skills he had learned in England in his own unique way back at his own brewery, the style of beer we enjoy today started being brewed and perfected. Eugene died at the age of 39 in 1889 and did not have a son to inherit the brewery. Due to this the Rodenbach Brewery became a corporation, but was still primarily family owned. Over the years the family’s investment in the company shrank and in 1998 the brewery was fully purchased by Palm Breweries. Palm still produces the classic Rodenbach beers out of the brewery today.

Photographs inside the brewery show large rows of giant oak tuns that are up to 160 years old. Almost 300 tuns are contained in six rooms with tuns able to hold between 100-600 hectoliters (85-511 barrels). Every tun is scraped after each usage so that the wood continues to impart character to each batch it contains. The yeast used for Rodenbach has been utilized for the past 70 years and analysis has determined that there are at least 20 cultures present and at work. Due to these distinctive traits Rodenbach produces a truly unique beer in this very unique style.

As is the case for in writing these articles, it was nice to have an excuse to try many Flemish Reds in a fairly short amount of time for the sake of comparison. The beers sampled for this style were Rodenbach Grand Cru, New Belgium La Folie (2005 & 2009), New Glarus Enigma, Monk’s Café, Ichtegem Grand Cru, Verhaeghe Duchesse De Bourgogne, Verhaeghe Vichtenaar, Bacchus, Bierre Trois Dames Grand Dame, Panil Barriquée Batch #11 and Petrus Aged Pale. Most Flanders Red beers are between 5-6% in alcohol with some exceptions that reach a bit higher. The highest in alcohol in the ones listed is the Panil Barriquée at 8%.

What you should be seeing

Flanders Reds are commonly dark brown with a red hue and display a good amount of clarity. The head ranges from off-white to tan and is generally pretty persistent. One exception in the examples is Petrus Aged Pale which has more of a golden/orange color. While not completely true to the Flemish Red Style the tartness, aging process and flavors put this close enough to the category to be included.

There was not much variance in the appearance of the beers. Rodenbach was slightly lighter in color, but the lightest in color were New Glarus Enigma and the 2005 La Folie, except for the Petrus which wasn’t brown or red at all. Panil was the only one that had murky quality to it.

What you should be smelling

There can be quite a myriad of aromas from the Flanders Red style. The malt presence ranges from minimal to quite prevalent. The malt perceived generally has an inverse correlation with the sourness levels. Some aroma aspects you may perceive are cherries, sourness, acidity, oranges, lemons, vanilla, oak, spicy phenols, tart apples, iron and other minerals along with some caramel and mild sweetness from the malt.

Variance abounded in the aroma. All had some degree of sourness and a cherry-like quality. Vichtenaar has the most cherry presence, but it is also the only one that actually contains cherries as an ingredient. The maltier of the bunch would be Bacchus, Ichtegem Grand Cru and Duchesse De Bourgogne while the on the sour side would be La Folie, Grande Dame and Petrus Aged Pale. The older version of La Folie was by far the most sour and acidic; however the more recent version still packs a punch, but its more balanced in flavor. Rodenbach had the one of the more enticing aromas with a lot of the expected sour traits, but they were restrained and not overpowering with some sweetness and oak balancing what could have been harsh.

What you should be tasting

All examples display sourness to varying extents with some examples malty with mild sourness to others showcasing intense sourness. You may detect fruit flavors of cherries, red currants, plums, prunes, oranges or lemons. Acidity can show aspects of vinegar, lactic acid, citrus and/or a tannin-like presence giving red wine traits. Most examples are generally quite dry and overall refreshing. One thing you shouldn’t detect is hops, the IBU level for the style is usually 25 or less with almost all the perceived sourness and bitterness coming from yeast, bacteria and aging process.

The malty and sour leaders in aroma predictably were the same for the taste. The examples were medium bodied with the ones leaning to the sour side seeming to have a crisper body, but this may be due to sharp taste giving that perception. The sour vinegar-like presence was quite high in a couple (2005 La Folie, Grande Dame), moderate in some (2009 La Folie, Monk’s Café, Petrus Aged Pale) and absent in others (Duchesse De Bourgogne, New Glarus Enigma and Ichegem Grand Cru). New Glarus Enigma had the heaviest amount of oak presence with it dominating the palate. Others that had noticeable oak presence, but not overpowering, were Rodenbach, Duchesse De Bourgogne, both La Folies and Petrus Aged Pale. Panil had the distinction of being the most rustic of the bunch. The oak was very earthy and there was a heavy mineral presence.

How you should be drinking

Flanders Red is generally served in a snifter, tulip or tumbler. While the refreshing qualities provide an argument for a tumbler, I find a tulip or snifter works best. The Spiegelau tulip glass is a personal favorite as evidenced in the pictures.

The crispness of these beers lends themselves well to shellfish and salads. Many also pair the beers with duck. Due to the sharpness and sourness of the beers they can cleanse your palate during a beer tasting as well.

What you should be buying

The majority of Flanders Red ales are still brewed in Belgium including the benchmark Rodenbach Grand Cru. Two of the examples sampled were produced in the United States (New Glarus Enigma and New Belgium La Folie), one was brewed in Italy (Panil Barriquée) and another from Switzerland (Bierre Trois Dames Grande Dame). All of these are available locally except New Glarus Enigma which is only available in Wisconsin. Also, in order to get Rodenbach Grand Cru you will need to go to an Illinois shop since it isn’t currently distributed in Missouri.

Related styles

Flanders Brown and lambics

buffalologo.gifWorking together is one of the most impressive aspects of the craft beer industry.  They know if they don’t stick together, they could die alone.  In my opinion, there is no city in the US was this is more prevalent than in St. Louis.  I’m always impressed how these guys stick together.

It’s in this spirit of teamwork that collaborations come together.  This time around we have arguably two of the best brewers in St. Louis, Dave Johnson and Drew Huerter, working together to create a truly unique beer at Buffalo Brewing. Dave and Drew have dubbed this beer a “Belgo-American Rye IPA.”  Here’s a description of the beer from Dave:

Made with Golden Promise, Vienna, Honey Malt, and malted Rye. Then we added cane sugar, unrefined hard brown sugar, orange blossom honey, buckwheat honey and generic honey. Its hopped with Magnum, Summit, Mt. Hood, and Centennial. It should be around 6-6.5% depending on where it finishes at the OG was 14.5P.

That is a complex set of ingredients that should prove to be a very distinct end product. This beer should be released next week, so keep checking the STL Hops Twitter feed to see when it is ready to go.

The thing I find most exciting about beer dinners is not just the beer or just the food, but seeing how chefs work with both items to try and find the best pairings possible. Eclipse Restaurant will be holding their first ever beer dinner next Tuesday, March 1st beginning at 6PM.

This dinner will be featuring four different Belgian beers paired with four different courses. The price of this dinner will be $40 per person and reservations will be required for the event. You can make reservations by calling (314) 726-2222. Here’s a look at the menu:

1st Course:
Pork roulette with lardons
Chimay Rouge

2nd Course:
Cheese plate

3rd Course:
Braised short rib with charred brussel sprout and loose polenta
Saison Dupont

4th Course:
Apricot studded bread pudding
Rochefort 10