SideProject_WHT_HRZI’ve often said this, but one of the things I enjoy most about creating STL Hops is the friendships I’ve gained because of it. It’s amazing how big my circle of friends has become in the past six years. One of those friendships that I cherish is that of Cory and Karen King.

My favorite part of my friendship with Cory is not that he helped get me my job at Lohr (though I’m eternally grateful of that) but that him and I will argue about beer (and other things) until the cows come home. We’re men of strong opinions and we’re happy to let people hear them, so putting us in a room together can almost seem contentious at times.

But the thing I admire about Cory is that he never holds my stupid opinion or stupid arguments to heart. We may tussle, but it’s water off a duck’s back after it’s over. So, I’m proud and very happy that I announce that my friend’s brewery, Side Project Brewing will be releasing his first three beers:

The Origin (available in 750mL bottle format)
14.3% ABV

The Origin is a blend of Imperial Stout, Black Oatwine and Baltic Porter that was aged for 20 months in a Rittenhouse Rye barrel with Madagascar Vanilla Beans. It is our Batch #1, Barrel #1 and our first release. It is never to be brewed again.

Saison du Fermier (available in 750mL bottle format)
7% ABV

Saison du Fermier is a Chardonnay barrel-fermented Saison. It is the harmony of new and old. It is robust and has the paler color of modern Saisons, yet it is balanced with the brightness, depth and rustic character of Brettanomyces and Lactobacillus found in traditional Saisons. This farmhouse ale was fermented in and aged in wine barrels for several months.

Brett Project #1 (available in 750mL bottle format)
6% ABV

Our Brett Project series is the exploration of how single strains of Brettanomyces ferment and condition a Saison malt bill. Each Brett Project will be fermented in and aged in wine barrels with a different Brettanomyces strain to showcase its unique characteristics. Brett Project #1 showcases a Brettanomyces strain isolated by our friend at BKYeast from Cantillon.

Without a doubt, these first three beers will be extremely sought after. So, you’re probably wondering where you can get them. Well, you’re going to have visit Perennial Artisan Ales (the current home of Side Project Brewing) on September 28th at 12PM when they open.

And if you’re looking into a deeper peek into Cory’s mind, here’s some beers we can expect in the near future:

Saison du BlĂ© – Chardonnay barrel-aged Wheat Saison
Brett Project #1 with Lactobacillus
Brett Project #2 – Drie Fonteinen Brettanomyces
Brett Project #2 with Lactobacillus
Fuzzy – Blonde American Wild Ale fermented in Chardonnay barrels and aged with Missouri White Peaches
Blueberry Flanders – Flanders-style Red Ale fermented in Chambourcin barrels and aged with Michigan Blueberries



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