IMG_6890As first announced last night on the StewedSTL podcast, Perennial Artisan Ale‘s head brewer Cory King will be stepping out on his own to create a still unnamed gypsy brewery. Without a doubt, this is some exciting news, but it could be worrysome news if you’re a fan of Perennial and Cory.

But, there is no need to worry, Cory will not be leaving Perennial.  In fact, his gypsy brewery will begin using Perennial’s equipment and space to brew these first few batches.

As for these first batches, well, I think we’re going to see something very special coming out of this brewery.  The first thing you need to know is that all of Cory’s beers will be barrel-aged. The second thing you need to know is that if you like stouts and sours, you’ll be a happy camper.  Here’s a look at his first beers:

A blended Imperial Stout. 75% Imperial Stout, 19% Baltic Porter, 6% Black Oatwine. Aged so far for 16 months in a Rittenhouse barrel, aged the last month in the barrel on Madagascar Vanilla Beans.

2 barrel fermented 100% Brett Saisons, 1 uses a single strain of Brett that was isolated from Cantillon, the other Saison is Brett from Drie Fonteinen.

A 100% spontaneous blonde (I’m trying not to use the word Lambic, but it’s a Missouri Lambic) from my family’s farm down in Southeast MO.

A Flanders that will be fruited. Single barrel releases of Blueberry Flanders, Raspberry, Blackberry, Black Raspberry and some other fruits to be determined.

A Wild Ale that’s fermented with a blend of the Funk Fest yeast and my family farm Lambic blend. Some barrels will get fruits like apricots, peaches, cherries, and cloudberries, some barrels will be dry hopped, and some will be released as is.

Whoa. These are some fantastic sounding beers. It shouldn’t be any surprise that Cory is working his brains out to come up with some interesting concoctions.

It’ll be a while before we see these beers hit store shelves. Cory expects at least 9 months or so before the first beers hit. And the good news for those of you that do most of your drinking at home, we’ll probably only see these beers in bottle for the foreseeable future. Stay tuned for more information in the coming months.


In other equally awesome news, Phil Wymore announced (also on StewedSTL) that Perennial will begin canning of their year-round beers sometime in the near future. Hooray for more beers in cans!