Skip to content

Archive

Tag: tap room

Schlafly will be holding one of their annual SIP Club Beer Dinners this Thursday, November 8th beginning at 6:30PM.  “But, I’m not a SIP Club member!”, you say.  No worries, this event is open to the public.

This six-course meal, which has been designed by Tap Room head chef Andy White will run you $55 per person (or $45 if you’re a SIP Club member) and you can reserve a spot by calling Stewart Wolfe at 314-241-2337 ext 252.  It should also be noted that the listed price INCLUDES tax and gratuity.

Here’s the menu:

Course 1: Raw
Tartare & Poke
Mead

Course 2: Poached
Salad “Nicoise”
Tripel

Course 3: Fried
Tempura
Bière de Garde

Course 4: Grilled
Capellini with Botarga
Grand Cru

Course 5: Seared
Autumn Flavors, Tamari Caramel
Barleywine

For the record, I’ve attended one of these dinners in the past and they will kill you with food. You will leave uncomfortably full, which isn’t a terrible thing. Definitely a fantastic bang for the buck.

burns03.tomonbar“Get yer haggis, right here. Chopped heart and lungs boiled in a wee sheeps’ stomach. Taste’s as good as it sounds. Good for what ails ya….”

Groundskeeper Willie

21 years and counting. That’s how long Schlafly has been holding their longest running event, Burns Night, a celebration of Scottish poet and lyricist Robert Burns. If you’ve never attended, make sure that next Wednesday, January 25th is open on your calendar, because this is an event you do not want to miss.

Beginning at 5pm, you’ll start to see a bunch of people proudly sporting the tartan ready to get their fill of Scottish delights such as haggis, shepherd’s pie and scotch eggs. Then sit back and listen as St. Louis Brewery co-founder Tom Schlafly recites his yearly poem and make sure to enjoy the release of this year’s addition of the Scotch Ale.

So dust off your bagpipe and your kilt and get your arse to the Tap Room on Tuesday night (but don’t get there too late or you won’t find a seat downstairs.)

taproomlogo_94x128.jpgThis is the big one. Schlafly has been in our lives for 20 years. For a lot of people just turning 21 this year, they’ve never known a world without Schlafly. That’s a pretty cool and scary thought for many of us.

To celebrate their 20th Anniversary, Schlafly is forgoing the standard just serving beer at 1991 prices on December 26th and making it a full weekend of celebration. Beginning on Thursday, December 22nd and running through December 26th, the Schlafly Tap Room will be selling their beers at the 1991 pricing.

There will also be live music on Thursday, Friday, and Monday. Here’s who’s playing this weekend:

Dec. 22nd 8PM – Magic City, Spelling Bee, Half Gay, TOK
Dec. 23rd 8PM – The Flying Mules, The Orbits, Fairchild
Dec. 26th 6 9:30PM – Lucky Dog Band

Schlafly will be open on Christmas Eve, with the restaurant closing at 3PM, and the bar closing at 5PM. They will be closed on Christmas Day. Come and celebrate with the fine folks at Schlafly and make sure to wish them a very happy birthday.

Schlafly will be holding one of their annual Vertical Beer Dinners on Thursday, November 10th beginning at 6:30PM.  “But, I’m not a SIP Club member!”, you say.  No worries, this event is again open to the public.

This six-course meal, which has been designed by Tap Room head chef Andy White will run you $55 per person (or $45 if you’re a SIP Club member) and you can reserve a spot by calling Stewart Wolfe at 314-241-2337 ext 252.  Here’s the menu (which could change based on Andy White’s mood):

Course 1: Tails
’06 Imperial Stout: Oxtail Pie, Biscuit Crust, Buerre Normandie
’06 Barleywine: Grilled Lobster Tail Americaine

Course 2: Ribs
’07 Imperial Stout: Beef Short Ribs, Tamari Caramel, Root Vegetable Dumpling
’07 Barleywine: Chili Broiled Pacu Ribs, Pok Pok, Peanut Gravel

Course 3: Cheeks
’08 Imperial Stout: Veal Cheek en croute, Sauce Natural, Wheat Berry Salad
’08 Barleywine: Seared Halibut Cheeks, Hatteras Chowder, Tiny Oysters, Little Vegetables

Course 4: Loins
’09 Imperial Stout: Peppered Lamb Loin, Lentils du Pays, Bouquet Garni, Soda Bread
’09 Barleywine: Rabbit Tenderloin, Fresh Pasta, Black Trumpet Mushrooms, Double Cream, Crushed Pepper

Course 5: Sugar
’10 Imperial Stout: Vanilla Bean Marshmallow, Ganache, Graham Cracker Tuille
’10 Barleywine: Smoked Pear Crepe, Cashews, Crme Patisserie

There are some styles I get and some I don’t.  Making everything “imperial” is one of those things that makes me squirm a little bit.  There are some styles that don’t need to be imperial, the original versions are so perfect that they don’t need messing with.

If you’ve been around me enough, you’ll also know that I’m not really a fan of the “Black IPA.” First, let’s cover the name. How do you have a BLACK India PALE Ale? That’s too much of a oxymoron for my tastes.  Also, at points doesn’t a Black IPA just cross over into being a hoppy stout?

Now that you’ve heard me ramble on into my insanity a bit, you may think that I’m going to poo-poo the new Black IPA that’s getting released at the Schlafly Tap Room tomorrow.  But let me explain why I’m actually pretty excited about this one. Before I do that here’s the recipe:

Stats:
6.2-6.5% ABV
50 IBUs

Malts:
2 Row Pale
C-60
CaraPils
Midnight Wheat

Hops:
Bittering – Columbus
Late Addition – Centennial
Whirlpool – Simcoe
Dry-Hopping – Simcoe, Columbus and Centennial

Yeast:
American Ale

The first thing that jumps out to me about this beer are the hops. Columbus, Centennial, and Simcoe is one of my favorite hop combinations of all time. The citrusy, flowery, tropical fruits, with a tiny bit of grassiness all play together wonderfully.

The other thing to stand out is the use of Midnight Wheat malt. The neat thing about Midnight Wheat is that it was designed to add a dark color to a beer without imparting the bitterness, acidity, and roastiness that dark malts can often add.

So, this isn’t just a hoppy stout, it’s a true Cascadian Dark Ale (nuts to the Black IPA name.)  This is a pretty fun looking beer and I can’t wait to try it tomorrow at the Schlafly Tap Room.

burns03.tomonbar“Get yer haggis, right here. Chopped heart and lungs boiled in a wee sheeps’ stomach. Taste’s as good as it sounds. Good for what ails ya….”

Groundskeeper Willie

19 years and counting.  That’s how long Schlafly has been holding their longest running event, Burns Night, a celebration of Scottish poet and lyricist Robert Burns. If you’ve never attended, make sure that next Tuesday, January 25th is open on your calendar, because this is an event you do not want to miss.

Beginning at 5pm, you’ll start to see a bunch of people proudly sporting the tartan ready to get their fill of Scottish delights such as haggis, shepherd’s pie and scotch eggs. Then sit back and listen as St. Louis Brewery co-founder Tom Schlafly recites his yearly poem and make sure to enjoy the release of this year’s addition of the Scotch Ale.

So dust off your bagpipe and your kilt and get your arse to the Tap Room on Tuesday night (but don’t get there too late or you won’t find a seat downstairs.)

Like a lighthouse, leading the way for thirsty beer fans, the Schlafly Tap Room has put up a new sign.  I’m a big fan, I think it really adds a a touch of class to the old building.