As it’s the second Tuesday of the month, that must mean it’s time for Cask Night at the Schlafly Bottleworks. Tonight will provide you with a chance to try a traditional ale, similar to what you would have found before the days of stainless steel and forced carbonation.

Tonight’s cask will be the Schlafly American Brown that has been dry-hopped with Cascade. They’ll tap the cask at 6:30PM.

If you’re not clear on what cask beer is, here’s a little information from Schlafly’s VP Dan Kopman on how they create their cask beer:

We take beer off the sample point at that 5 day point where the primary fermentation is complete and yeast and sugar still remain. We then simply bung the cask and store it to allow the additional fermentation and conditioning to happen. So the beer is cask conditioned.

If we take it too late then we don’t get enough natural carbonation and we can get very flat cask ale on tap. If we take it too early the opposite. Then we dispense without CO2 or nitrogen – no cask breather. We do not add finings as I seem to be the only consumer of cask ale that is still hung up on a “bright pint”. We do not add any extra sugar to the cask or yeast.

This is an excellent opportunity to educate or re-educate yourself on just how great cask beer can be.

As it’s the second Tuesday of the month, that must mean it’s time for Cask Night at the Schlafly Bottleworks. Tonight will provide you with a chance to try a traditional ale, similar to what you would have found before the days of stainless steel and forced carbonation.

Tonight’s cask will be the Schlafly APA that has been dry-hopped with Simcoe.  They’ll tap the cask at 6PM.

If you’re not clear on what cask beer is, here’s a little information from Schlafly’s VP Dan Kopman on how they create their cask beer:

We take beer off the sample point at that 5 day point where the primary fermentation is complete and yeast and sugar still remain. We then simply bung the cask and store it to allow the additional fermentation and conditioning to happen. So the beer is cask conditioned.

If we take it too late then we don’t get enough natural carbonation and we can get very flat cask ale on tap. If we take it too early the opposite. Then we dispense without CO2 or nitrogen – no cask breather. We do not add finings as I seem to be the only consumer of cask ale that is still hung up on a “bright pint”. We do not add any extra sugar to the cask or yeast.

This is an excellent opportunity to educate or re-educate yourself on just how great cask beer can be.

Got a chance to sit in on a Schlafly Town Hall meeting on Monday and came away with some nifty information about some new beers that will be coming down the pipe.

Burn Ward Wheat

This will be the next addition to the Brewers’ Choice series being put out by the Bottleworks.  As this beer is being by by Drew Huerter, I’m sure you can already imagine what this will be like.  Luckily, Drew gave me a run down of the beer:

50 IBUs
~35% Wheat Malt
5% Munich
5.5% CaraVienne
Columbus (Bittering)
Simcoe (Whirlpool/Dry Hop)
Palisade (Whirlpool/Dry Hop)
German Tettenang (Whirlpool/Dry Hop)
6.87% ABV

So, for all of you looking for that hoppy wheat beer, Drew is helping out. This should be available later this month.

Augie’s Wedding Cream Ale

When brewers at Schlafly get married, they get a chance to brew a beer. Augie got married, and he chose an American Cream Ale as his beer of choice. Rather than me try and describe the beer, I’ll leave it to Augie:

It was brewed with 17% Illinois grown corn, “Alhambra Corn”, using a traditional cereal mash. The rest of the grain bill was made up of 2-row brewers malt. OG was 12.9P and the finished beer ended up coming in at 5.5%abv. Hopped with Hallertau Mittelfruh to 20IBU. Fermented on the cooler side, 62F, with Taproom American Ale yeast (WLP051) to give a nice, clean fermentation character. Lagered for three weeks to really smooth out the beer.

In general, I think using some local ingredients really adds to the “craft” of “craft beer”. That was really one of the big drivers behind this beer. Overall the style is fairly straightforward, but the use of local corn gives an interesting twist.

We went to some extremes just to be able to use the corn. We actually performed the cereal mash at The Stable and then loaded the corn mash (about 80 gallons worth) into coolers to transport to The Taproom. The coolers were then dumped into the mash tun as the rest of the grain was being mashed in.

Despite the complicated nature of all this, the whole operation went fairly smoothly (minus one cooler). Needless to say, this beer will never be made this way again. It is truly a “one-off”.

This will be on draught starting tomorrow at the Tap Room. As only 15bbls were brewed, this is sure to go fast.

Blueberry Cider

There has been a strong response to all of the ciders that Schlafly creates, and I’m sure this one will be no exception. This went on draught yesterday at the Schlafly Bottleworks. It’s a very nice blend of blueberries with apple cider. Expect more ciders at the Tap Room and Bottleworks in months to come.

Schnucks Culinaria Ale (No official name yet)

Schnucks really loved the response to the previous Culinaria beer and they’re looking to do another.  This beer is still in the planning stages, so they’re still working out all of the details, but at the moment it’s looking like a Raspberry Oatmeal Stout that will be blended with a different Kaldi’s Coffee roast than the one that’s being used for the Coffee Stout.

As things are still up in the air on this beer, you can possibly expect some changes.

Schlafly American IPA

You’ve spoken and Schlafly has listened, this comes from James Ottolini (but please call him Otto) Head of Brewing at the Schlafly Bottleworks:

For what it is worth, we did not plan for their to be such a response to the AIPA. We have made another smaller batch at Bottleworks and tweaked a few things. It was dry hopped this week and if all goes well with our production schedule this beer will be packaged and sent to distributors the week before fourth of July weekend. This will be the last AIPA for the Special Release series for the summer. This batch will have more hop aroma and bitterness.

Always good to see when companies listen to their customers and help create a better product.

You’ve asked and Schlafly delivers.  Starting tonight, June 8th, the second Tuesday of every month will be Cask Night at the Schlafly Bottleworks.  The beer will be tapped at 6PM.

Tonight will provide you with a chance to try a traditional ale, similar to what you would have found before the days of stainless steel and forced carbonation.  Tonight’s cask will be the Schlafly Dry-Hopped APA with what I’m being told is, “lots of added hops”.

If you’re not clear on what cask beer is, here’s a little information from Schlafly’s VP Dan Kopman on how they create their cask beer:

We take beer off the sample point at that 5 day point where the primary fermentation is complete and yeast and sugar still remain. We then simply bung the cask and store it to allow the additional fermentation and conditioning to happen. So the beer is cask conditioned.

If we take it too late then we don’t get enough natural carbonation and we can get very flat cask ale on tap. If we take it too early the opposite. Then we dispense without CO2 or nitrogen – no cask breather. We do not add finings as I seem to be the only consumer of cask ale that is still hung up on a “bright pint”. We do not add any extra sugar to the cask or yeast.

This is an excellent opportunity to educate or re-educate yourself on just how great cask beer can be.

I love a good acronym.  The problem with an acronym is if you have to repeat what it means each time you use said acronym for an audience that may not be aware of what it means.  But, I think I’m  PIADAG will be my my new acronym of choice.

What does it mean, you ask?  Pour It in A DAmn Glass. Too often am I seeing great craft beer get somewhat squandered when people drink it out of a bottle.  I don’t know how often I’ll continue using my addition to the world of beer acronyms, abbreviations, and initialisms, but it’ll be fun to try.

This brings us around to a very special event that Schlafly will be holding on June 10th, beginning at 6:30PM at the Schlafly Bottleworks.  Schlafly and Spiegelau Glassware will be teaming up to put on the first craft beer and specialty glass tasting event.

For $30 (or $25 if you’re a SIP Club member) you’ll get beer, snacks and your very own 4-piece Spiegelau Beer Connoisseur Glassware Set which normally has a retail value $49.95.  I can tell you that one of the glasses included in this glassware set is a tulip glass I received what at the Craft Brewers Conference in Chicago.  It could be one of the finest glasses I’ve ever owned.

So, if PIADAG is important to you, you may want to hop on the chance to attend this very special event.  Tickets can be purchased here.

If you’re still looking around for something to do on New Year’s Eve, I’m sure you’re trying to find a spot where you’ll not only have a great time, but also get some great beer. Here are a couple of different spots around town where you can have your beer and drink it too.

Schlafly Bottleworks:

Enjoy food favorites & specials from local farmers & dessert (dinner hours: 5-10pm). Live music in the Crown Room by The Foggy Memory Boys & The Wayward Mountaineers ($15-9pm) & “Naked Mike” Newman in the Bottleworks Bar (free-9pm). A midnight toast of Black Velvet, a mix of Oatmeal Stout & sparkling wine. $15 cover for the Crown Room includes live music, midnight toast & the tasting glass. No reservations necessary.

Growler’s Pub

Includes an appetizer buffet from 8 p.m.-10 p.m., open bar from 8 p.m.-12:30 a.m., party favors, champagne toast and DJ. Hotel packages available with late check-out, free shuttle and great rates! Cost is $50.

Cicero’s

Cicero’s throws everything in a pot and cooks up a New Year’s Eve that provides a little bit of something for everyone. Live music is served by Machree and the Morley’s, while hypnotists, mind readers and Tarot card readers tell you what the new year holds for you. You also get a magician or two, some comedy and a hard-working DJ rocking the dance floor. And then at midnight, blammo, Champagne toast. All this merriment is reserved for those 21 and older only, please. Cost is $35-$40.

Newstead Tower Public House

Ring in the New Year with Newstead and a Beer Dinner. Newstead is hosting its final beer dinner of 2009 featuring the favorites of 2009! The date of the dinner is December 31st. Reservations for this dinner are being accepted for the entire evening.

The cost of this five course dinner is $55 and reservations are required. You can make reservations by calling 314-535-7771.

Blueberry Hill

40 ‘Tils, Spark Treez, Fufops, Inappropriate Behavior; open bar (draft and rail), party favors & Champagne toast. Starts at 9PM. Price: $35

International Tap House

The International New Year Party – $40 per ticket 7pm-1am
Includes appetizer buffet, live music (C-Box Prophets) and complimentary select draughts from around the Globe. As different time zone around the world celebrate their new year, we will too by featuring their beers on tap (these draught features are included in the price of the ticket).
8-9pm: European Mainland (Belgium and German beers)
9-10pm: British Isles
10-11pm: Eastern Time Zone (New York and Michigan beers)
11-12pm: Central Time Zone (Missouri Beers)
12-1am: Mountain Time Zone (Colorado and Montana beers)

Riddle’s Penultimate Cafe & Wine Bar
Just to let you know Riddles will be having live music performed by the Swirl band from 9:00 – 1:00 on New Years Eve, we will also have Prix Fixe Menu options, and a complimentary Champagne toast at midnight with party favors. Of course, like always, there is never a cover charge at Riddles.

Iron Barley

$65 will get you: Wine/Draft Beer Included, A Fabulous Endless Dinner Buffet, Musical Entertainment by Bob Case, and Hats, Party Favors/ Champagne at Midnight.

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If you’re a restaurant or pub that’s not on the list, drop me an email and I’ll make sure to add you on. If you’re a reader of STL Hops, keep checking back on this post for updated information. Also, if you’re going out, make sure to do it safely and order a cab in advance. We all want to be able to celebrate the next year together.

While Henry may no longer be with us, the show will go on. Tonight’s scheduled St. Louis Brews: 200 Years of Brewing in St. Louis 1809-2009 book signing event will still take place.

Authors Don Roussin and Kevin Kious will still be at the Schlafly Bottleworks tonight from 7PM-9PM.  If you don’t have a copy of this amazing book, you can purchase a copy at the Bottleworks retail center tonight.

Henry’s family will be in attendance for the event tonight and I’m sure there is going to be a pint raised in Henry’s honor.  If you can, go out to support this amazing book, some great authors and a great man.