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Category: Beer Events

GIFs (pronounced “jif” and all of you hard G people are wrong) have basically become one of my favorite forms of communications.  If a picture is worth a thousand words, then a moving picture is got to be worth a bajillion.

If I had to put Craft Beer Cellars in Clayton 2nd anniversary party into GIF terms, it would probably go something like this:

Tomorrow, Sunday May 22nd, Craft Beer Cellars throws a 2nd Anniversary party with extended hours from 10AM to 7PM. They’re going to have a kick-ass draught list including:

Perennial Kiwi Berliner
Civil Life Mega Hopped Angel & Sword
4 Hands Contact High w Lime
Firestone Walker Bretta Weisse
Oskar Blues Death By Coconut
Perennial Blue Label Maman

So head out to CBC tomorrow, GIF it up, and party hard.

BCAA_2016_WordmarkLast year Sierra Nevada collaborated with 12 different breweries to create an epic twelve pack of beer they called Beer Camp Across America. This year they’ve upped the game by collaborating with 30 different breweries across the US.

If you’re looking for an opportunity to try all six different collaborations at one time, head out to International Tap House in Soulard next Tuesday, May 26th beginning at 6PM. Here’s a run down of what’s being tapped:

West Latitude — Session Rye with Hibiscus
Stout of the Union — Robust Stout
Moxee­Moron — Imperial Session IPA
Family Values — Imperial Brown Ale with Cocoa
Pat­Rye­Ot — Revolutionary Pale Ale
Sweet Sunny South — Southern Table Beer

Odell Brewing, one of the collaborators for Moxee-Moron, and hometown favorite Perennial, one of the brewers on Family Values will also be in attendance for this event. Odell will be bringing St. Lupulin and Prop Culture while Perennial will be bringing Funky Wit and Hommel Bier.

Flights of all 10 beers will be available for $25 along with 1/2 and full pours.

art at the tableI’ve often said a great beer is a work of art, but you know what’s really a great work of art? Art. This Friday, May 20th, you get a chance to experience both as the St. Louis Art Museum hosts a beer dinner featuring 4 Hands Brewing.

Starting at 7pm with a docent-guided tour of the SLAM, you’ll then be seated for a four-course beer dinner featuring some delicious 4 Hands beers paired with chef Ivy Magruder’s delicious dishes.  Here’s a look at the menu:

Course 1
Arugula, snap pea, white asparagus, apricots, burrata cheese, champagne passion fruit vinaigrette
Paired with: Passion Fruit Prussia, Apricot Session

Course 2
Chicken and waffles
Airline chicken breast, aged cheddar, waffle, corn pudding, bittersweet balsamic spiked maple syrup
Paired with: City Wide

Course 3
Sous vide boneless lamb roast, barley “risotto”
Wild mushrooms, brussel sprouts, fresh herbs, brown butter
Paired with: Constellation Mosaic, Incarnation

Course 4
Chocolate Napoleon, bourbon caramel cherries, vanilla whipped cream
Paired with: Madagascar

The meal will be $75 per person (not including tax and gratuity) and you can make reservations by calling 314-655-5490.

Last week I was wearing a sweater and now I’m sweating? I guess we can say that spring is official here.

Urban Chestnut Brewing Company is helping to celebrate spring and has brought back their  Maifest festival. Taking place this Saturday, May 14th at their Midtown location, this will certainly be a party that would make Bacchus blush.

Along with BBQ from UCBC’s Andy Fair and special guests, you will also be able to enjoy some of the fresh bock beer UCBC brewed especially for this celebration of spring.

The best part about this festival?  It’s free.  There are no ticket charges, just come out between 12PM-10PM on Saturday, May 14th and purchase beer and food to sample throughout the day.  There will be commemorative t-shirts and glassware available for purchase as well.

There is also an $18 festival package available that includes a commemorative glass, a food ticket, and three beer tickets and three tickets good for either food or beer. Individual beer and food tickets may be purchased for $6 apiece.

Saturday, May 14th will be a great opportunity to rock out with your bock out at UCBC.

BOCK BOCK BLOCK-page-001We know that barrel-aged beers are all of the rage, but almost every single one of those beers is an ale. Why don’t we see more barrel-aged lagers?

Shmaltz Brewing wondered the same thing and designed Bock Bock imperial bock with that in mind. To celebrate the release of Bock Bock, Shmaltz is going pour Bock Bock all the way down the block on Cherokee this Saturday, May 14th.

Starting at 1pm, Shmaltz Brewing’s Jeff Doerr will be making his way down Cherokee.  His first stop will be Byrd & Barrel from 1-3pm where they will have Bock Bock on tap and will be featuring a very special hot sauce made with the signature beer.  This hot sauce “consists of Anaheim, Poblano, and Serrano peppers, with some garlic, sugar, vinegar, Byrd signature seasoning, and 2 full bombers of the delectable Bock Bock BA Lager reduced for about a 1/2 hour and then buzzed together.”

Then Jeff moseys down to Saint Louis Hop Shop from 3-5pm where they’ll be selling draft pours of Bock Bock and sampling Byrd & Barrel nugz with the homemade hot sauce. Jeff then finishes up at Yaquis from 5-7pm where they’ve put together a Byrd & Barrel pizza using Yaquis signature blanca sauce along with B&B nugz and the Bock Bock hot sauce.

edgewild-logoIs it just me or does there seem like there are less beer dinners?  And I mean that in a good way.  I remember seeing a beer dinner pop up almost every other week.  It just didn’t seem sustainable.

Personally, I prefer seeing quality over quantity and that’s what Edgewild Bistro & Tap has done by teaming up with Founders Brewing Company to put on a killer dinner this Thursday, May 12th.

Beginning at 6PM you’ll get four courses paired with, wait for it, eight beers!  And not just any beers, these are cream of the crop:

Course 1 
Ahi Tuna 
seared and served with black raspberry-jalapeno glaze, curly endive, toasted macadamia nuts, and rosemary-cocnut oil vinaigrette
Beer Pairing: Rubaeus and Red’s Rye IPA 
Course 2
Duck Confit 
slow braised duck leg, squid ink spatzle, local spinach, and spiced roast peaches
Beer Pairing: Dirty Bastard and Old Curmudgeon 
Course 3
Morel Prime Ribeye 
grilled center cut ribeye filet, roasted garlic broccoli rabe, harissa smashed red potatoes, and morel-red wine sauce
Beer Pairing: KBS and Porter 
Course 4 
Tropical Terrine 
with rum soaked fruit, blood orange reduction and candied grapefruit
Beer Pairing: Mango Magnifico and Azacca

The price of the dinner is $55 per person or $100 per couple and a few reservations still remain. You can make reservations by calling (314) 548-2222.