Nothing says love in brewing like a collaboration.  In this case it’s getting awesome brewers like Drew Huerter, Dave Johnson and Jerid Saffell together to brew up a spicy witbier at Buffalo Brewing just in time for the last few days of August.

This four barrel batch of beer, which features fresh grated orange zest, hand toasted coriander, dried chamomile flowers, and Summit and Hallertau hops was fermented using the Belgian yeast culture from the now defunct Mattingly Brewing Company. According to Jerid, this will be on tap today.

Here’s the stats on this beer:
1.052 OG
16 IBUs
5.0% ABV

This sounds like a perfect treat to sit back and drink while enjoying this wonderful weather we’re having in St. Louis.

This Friday, July 16th, starting at 6PM, Buffalo Brewing Company will be releasing the next iteration in their experimental beer releases that they’ve dubbed the “Open Range Series.”

This is a new series of beers that will, according to new assistant brewer Jerid Saffell, “be spontaneously released throughout the year.” They’re not going to limit their imaginations for these beers and we’ve been promised that they’ll “encompass a vast amounts of styles.”

Two different beers will be tapped at 6PM, including the Lupulin Storm. Here’s Jerid’s description of the beer:

The latest beer in our Open Range series. This one is a 7.5% American Amber Ale hopped only in the late stages with Amarillo and Centennial hops, but still boasting an IBU rating of 51. Further dry hopped with fresh Centennial hops. This is a small batch beer so no growler sales. Served in snifters.

The second beer to be tapped that night will be a cask of Buffalo Head. Here’s a description:

An overhopped American Wheat beer featuring the citrusy Amarillo hop. Dry hopped at over 1lb per barrel. Served in snifters.

If you enjoy the cask, Buffalo Head will also be available on draught with the option to purchase growlers of the draught version if it strikes your fancy. Looks to be another few dynamite beers coming out of Buffalo Brewing.

This Friday, May 21st, starting at 6PM, Buffalo Brewing Company will be releasing the first in their experimental series that they’ve dubbed the “Open Range Series.”

This is a new series of beers that will, according to new assistant brewer Jerid Saffell, “be spontaneously released throughout the year.” They’re not going to limit their imaginations for these beers and we’ve been promised that they’ll “encompass a vast amounts of styles.”

The first beer to be tapped at 6PM will be the Buffalo Tracks American Wheat. Here’s Jerid’s description of the beer:

Is it a Wheat beer with a hop problem, or a IIPA with an affinity for wheat? You get to be the judge. 4 malts (American 2 Row, Golden Promise, White Wheat, and Honey Malt) set the backdrop at an A.B.V. of 8%. Backing up all that malt are Summit, Columbus, Simcoe, Amarillo, Cascade, and Citra hops packing a whopping 203 calculated IBU punch. This one has been hopped at nearly every phase possible, even in the Mash Tun. Finishing it all off is our clean fermenting house American Ale yeast.

The second beer to be tapped that night will be the Dear Agony Imperial Stout. This is monster of a beer is over a year old. Here’s a description:

This beer packs an 11% punch. Deep chocolate and dark fruit on the palate with a backdrop of hops are the order here. And although it was brewed at 104 IBU’s the much needed storage on a beer this big has left the bitterness as a balancing agent to the malt as opposed to a distinct flavor in the beer. Although much more was brewed, only a 1/6th barrel (just over 5 gallons) will be served at this time.

And if everyone can drink through the Dear Agony, Jerid will also put on his Amy’s Tripel:

A few years ago a good friend of mine passed away suddenly. Each year I brew a Tripel in her honor. This one has been brewed with organic Raw Hawaiin Cane Sugar and Corriander Blossom Honey along with Pilsner and Wheat Malt with the Belgian Yeast culture from Mattingly Brewing. The honey has lended a unique earthy note to the beer which has been nicely balanced by the phenolics of the Mattingly belgian yeast strain. Strong and complex just like the woman it honors. 10% A.B.V. 28 IBU’s

The Mattingly Brewing Company may now be producing full scale productions of beer, but that doesn’t stop them from showing off what’s yet to come. Tonight, Head Brewer Drew Huerter and Assistant Brewer Jerid Saffell will be offering up a very special collaboration, the Jefferson Brown Ale.

Jerid gives us a description of the beer:

Friends of the St. Louis Craft beer scene and fellow brewers, one of our own is leaving us. Paul Stelmach, assistant brewer at Buffalo Brewing Company, is heading north to Minnesotta. He has apparantly lined up a new job at Surly Brewing so now we have someone we can bother until we get their beer down here. A few of you may know that I am taking over Pauls position at Buffalo and before he left we thought it would be great to do a bit of a collaboration beer for a peek a brew down at Mattingly.

Paul brought me his fantastic Rye American Brown Ale recipe. Spicy rye and a hint of toasty malt play on 4 different hops (Magnum, Goldings, Ahtanum, and for the dry hop Simcoe). This is a complex beer and pushes the boundries of the American Brown Ale style at 6.5% and 61 IBU’s. Come on out to Mattingly tonight and have a pint with Paul. Lets wish him a grand farewell as he moves on with his brewing career.

Be sure to head out tonight and taste some of Drew, Jerid and Paul’s excellent beer.

Buffalo Brewing Company has been on a bit of a roll.  First, they got their excellent Buffalo Rye IPA all the way into the St. Louis Beer Challenge Finals and now they’re debuting a new line of beers they’re calling the Open Range Series.

This is a new series of beers that will, according to new assistant brewer Jerid Saffell, “be spontaneously released throughout the year.”  They’re not going to limit their imaginations for these beers and we’ve been promised that they’ll “encompass a vast amounts of styles.”

The first one will be kicked off during the St. Louis Craft Beer Week andI’ve been told it will either be a cask version of a standard IPA or a cask version of a Imperial IPA. This looks to be a fantastic way to keep people interested in new beers at this great brewery.

I’ll be certain to provide more information about each beer as they release it.

As with a lot of specialty beers brewed at Buffalo Brewing Company Paul Stelmach’s India Brown Ale began its life as a homebrewed beer.  Paul brought a sample of his beer to Buffalo head brewer Dave Johnson who thought the malt profile was perfect, but the hops needed a little tweaking.

So after experimenting a bit, Buffalo now has on an IBA that Paul describes as such:

“This India Brown Ale is a creamy hopped up brown ale with lots of Caramel and Chocolate flavor and is very sessionable. The ABV is 6% with 50 IBUs. It was bittered with CTZ hops but the flavor and aroma came from Cascade and Amarillo and then it was dry hopped with Amarillo and CTZ to balance out the citrus aroma of the Amarillo hops.”

Paul thinks that this beer may go great with a Buffalo burger. Seems like a perfect excuse to visit Buffalo Brewing.

Big props to Beernews.org for pointing this one out.

Bell’s Brewery out of Michigan is set to release a brand new Double IPA called Oracle DIPA.  Now, you may be asking yourself, “Oracle Double Imperial Pale Ale?  That sounds awfully familiar.”  Well, that’s because St. Louis’ own Buffalo Brewing Company came up with a Imperial IPA also named Oracle way back in March of this year.

As Adam from Beernews wonderfully points out, according to The Babble Belt’s Joris Pattyn, Larry Bell seems very quick to protect what he views as the encroachment on his name and his brewery.

So you have to wonder how Larry Bell could miss this glaring mistake?  Surely he wouldn’t want to look hypocritical?