241,419 Ratings
|
Score: 4.43
Side Project Brewing Claim
Main Brewery
TAPROOM
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Address:
7458 Manchester Road
Maplewood, MO 63143
Website:
Hours:
Sat 12:00 PM - 7:00 PM Open Now
Sun 12:00 PM - 7:00 PM Open Now
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A 100% barrel-aged, mostly barrel-fermented project. Passion & experimentation drive the creation of rustic Saisons, Wild Ales & spirit barrel-aged ales.
Price range: $$
BEER LIST
Fuzzy (Blend #3)
Style: American Wild Ale
ABV: 8.0%
# Ratings: 3,402
Score: 4.61
American Wild Ale fermented in Chardonnay barrels with spontaneous yeast and our house sour blend and aged with Missouri peaches. [Released 3/10/18]
Foedre Beer
Style: American Wild Ale
ABV: 6.0%
# Ratings: 2,613
Score: 4.18
Blond sour beer inoculated with wild MO yeast and bacteria aged in our 70hL french oak foedre. Only available at The Cellar on the hand pump. The foedre will be filled, used, and refilled often, so the beer will always be evolving. Solera method style.
Merci (Blend #4)
Style: American Wild Ale
ABV: 6.0%
# Ratings: 1,842
Score: 4.37
Merci is a blended Missouri Wild Ale in which every blend has been unique. The foundation for this beer has always been un-fruited, blond Saisons and Wild Ales that focus on vinous characters that exemplify not only our love of wine, but that of the crew of The Wine & Cheese Place as well. The focus is simplistic blends that provide incredible depth and a fun, unique palate experience that showcases Side Project characteristics. - 43.6% of our Foedre Blond - 5 years of solera method in a french oak foedre - 39.8% of #40 - 12 months in french oak puncheons (Blended 2017 recipe and processes) - 8.7% of Foedre Terry - 8 months in french oak foedre (collaboration recipe with de Garde) - 7.9% of Oude Fermier - barrel fermented and aged 18 month
Thicket (Blend #2)
Style: American Wild Ale
ABV: 6.0%
# Ratings: 1
Score: 4.50
For Blend #2, we chose a blend of not only our “Flanders - Inspired” red beer, but also used a touch of our French Oak Foedre Beer, a beer that lays the base for Fuzzy, and has been aging via a solera method for more than 5 years now. This blend was then moved to Missouri Oak and aged atop more than 3000 lbs of Oregon blackberries from our friends at Decker Farms. The blend and the blackberries were combined in April of 2018 and allowed to re-ferment for almost a year before being bottle-conditioned prior to release
à la Table
Style: Farmhouse Ale - Saison
ABV: 2.5%
# Ratings: 1
Score: 4.25
Inspired by the refreshing and low-alcohol classic Saisons of the past, à la Table was fermented with wild Missouri yeast and our house Saison blend before being aged in Missouri Oak for several months and then naturally conditioned
Foedre Red
Style: American Wild Ale
ABV: 6.0%
# Ratings: 1
Score: 4.00
Flanders Style Red inoculated with wild MO yeast and bacteria aged in our 70hL french oak foedre. Served on hand pump. The foedre will be filled, used, and refilled often, so the beer will always be evolving. Solera method style.
Burk
Style: Sour - Flanders Oud Bruin
ABV: 6.0%
# Ratings: 1
Score: 4.25
Missouri Sour Brown that was cofermented with crabapples from the Angry Orchard innovation cider house in Walden New York. We brewed this beer with our great and long time friend Ryan Burk, the head cidermaker at Angry Orchard, before racking it to French Oak Puncheons to age a year before being bottled and naturally conditioned.
Maltvin
Style: Barleywine - English
ABV: 15.0%
# Ratings: 1
Score: 4.75
English Barleywine aged in a blend of Rittenhouse Rye and Maple Bourbon barrels for 19 months
Provence : Hibiscus
Style: Farmhouse Ale - Saison
ABV: 6.0%
# Ratings: 1
Score: 3.75
Oak-aged Missouri Saison infused with an organic, single-origin Hibiscus from our friends at Big Heart Tea Co
Saison Du Fermier (Blend #5)
Style: Farmhouse Ale - Saison
ABV: 7.0%
# Ratings: 1
Score: 4.25
For the 5th blend and release of our flagship Missouri Saison, new to us French Oak Chardonnay barrels were selected and then filled with our Fermier wort. We inoculated these barrels with a blend of yeast and our Missouri cultures to ferment and age to maturity entirely in oak. This barrel-fermented Saison expresses that subtle characteristics of our house cultures in a very Chardonnay-like way. Soft and round with notes of vanilla meringue, almonds, and a gentle, bright Side Project finish.
Merci (Blend #3)
Style: American Wild Ale
ABV: 6.0%
# Ratings: 3,379
Score: 4.42
14% - Saison du Fermier that was fermented in French Oak with our Saison/local microflora mixed culture and then racked to and aged in a light toast American Oak Foedre for 6 months. 31% - Saison du Fermier that was fermented in and aged in a heavy toast American Oak Foedre for 4 months with our Saison/local microflora mixed culture. 46% - Missouri Wild Blond Ale that was aged a French Oak Foedre that we have been pulling solera-style pieces from for the past 4 years. Higher acid (base for Fuzzy). 9% - Missouri Wild Ale that was aged in Missouri Oak Chardonnay barrels (59 gallon) for 3 years. Was aged to become a thread in this beer or a Pulling Nails blend.
Blended 2017
Style: American Wild Ale
ABV: 6.0%
# Ratings: 2,894
Score: 4.56
A blend of the following: 2014 - A mash bill of 65% Pilsner and 35% Unmalted Wheat that was turbid-mashed and boiled for three hours with hop pellets. Inoculated with Barrel #40 and fermented in and aged in two neutral Hungarian Oak 500L Puncheons. 2015 - A mash bill of 65% Pilsner and 35% Unmalted Wheat that was step-mashed and boiled for two hours with aged, whole-leaf hops. Inoculated with cultures from the 2014 brew and fermented in and aged in two French Oak 500L Puncheons. 2016 - A mash bill of 70% Pilsner, 20% Unmalted Wheat and 10% Malted Wheat was single-infusion mashed and boiled for two hours with hop pellets. Inoculated with cultures from the 2015 brew and fermented in and aged in two French Oak Pinot Noir 500L Puncheons.
Amis Pour Toujours (Blend #1)
Style: American Wild Ale
ABV: 7.0%
# Ratings: 2,846
Score: 4.42
Translates to Friends Forever and is a collaboration brewed with one of our closest and dearest friends, Brad Clark of Jackie O's Pub and Brewery in Athens, Ohio. Our shared love of vibrant fruit mixed with our cultures was the inspiration for this wild ale. Fermented in Oak with a blend of cultures from Missouri and Ohio, this Missouri/Ohio Wild ale was then aged on Apricots and Mangoes before being blended and naturally conditioned in the bottle
Balaton (Blend #2)
Style: American Wild Ale
ABV: 5.0%
# Ratings: 2,647
Score: 4.38
Balaton is our Wild Missouri Brown Ale that was fermented in and aged in local Chambourcin Barrels with Missouri microflora for over a year with Michigan Balaton Cherries. We wanted Balaton to be soft, yet complex, so it is only 5% abv with a higher level of Brett influence and more impactful oak presence to balance out the signature Side Project acidity and the tart, cinnamon notes of the cherries...
Derivation (Blend #10)
Style: Stout - Russian Imperial
ABV: 14.0%
# Ratings: 2,572
Score: 4.59
Derivation Blend #10 shares the same recipe as Blend #5, it is an Imperial Oatmeal Stout that started as a recipe that I created almost 7 years ago. After fermenting in stainless with an American yeast strain, this recipe (we call it “Oats/D5" on the recipe sheets) was racked to freshly dumped Rum Barrels and aged for 14 months before we moved it to our brite tank to be finished on a new coffee, a Kaldi’s El Manzano Honey Processed Coffee from El Salvador, and also copious amounts of Madagascar Vanilla Beans.
Jammy (Blend #1)
Style: Farmhouse Ale - Saison
ABV: 8.0%
# Ratings: 2,284
Score: 4.55
Jammy is a collaboration brewed with our friends at Casey Brewing and Blending in Glenwood Springs Colorado. Our shared admiration of layering fresh, local fruit into our tart Saisons provided the inspiration for our second collaboration. Jammy is a Saison that was fermented and aged with mixed cultures from both Missouri and Colorado in French Oak wine barrels for 8 months on Missouri blackberries before being naturally conditioned in this bottle
SpontanFermier
Style: American Wild Ale
ABV: 6.0%
# Ratings: 2,252
Score: 4.31
SpontanFermier is a blend of our Chardonnay barrel fermented and barrel aged Missouri Spelt Saison with Belgian Lambic from Mikkeller that is used in their “Spontan” series beers. After tasting the Lambic and the 7 month oak aged Saison du Fermier, I settled on a straight blend of 50% Lambic and 50% Saison du Fermier to let both components shine in their own way, at the exact same ratio.
Raspe
Style: American Wild Ale
ABV: 7.0%
# Ratings: 2,136
Score: 4.48
Raspe is a blend of blond Missouri Wild Ales that were fermented entirely with our Missouri cultures and aged in French oak until maturity. At maturity, a blend was chosen and then moved on top of more than 4,000 lbs of Decker Farms Oregon Red Raspberries in one of our American Oak Foedres from our friends at Foeder Crafters of America. The result is a lively, jammy, vibrant beer that showcases the quality of the fruit that was selected and the maturation time of the whole process to produce Raspe.
Smooth (Blend #2)
Style: American Wild Ale
ABV: 6.0%
# Ratings: 2,130
Score: 4.41
Smooth is our Blonde Missouri Wild Ale that was fermented in and aged in our oldest French Oak foedre with Missouri microflora for a number of years. Once mature, it was racked on Missouri Nectarines
Raspberry Bière du Pays
Style: Farmhouse Ale - Saison
ABV: 5.0%
# Ratings: 2,086
Score: 4.26
Saison du Blé (Blend #6)
Style: Farmhouse Ale - Saison
ABV: 6.0%
# Ratings: 2,051
Score: 4.33
Saison du Blé is the harmony of a fluffy Wheat Saison and a traditional, rustic Saison with Brettanomyces and Lactobacillus. The wheat balances a very dry body with a creamy, billowy mouthfeel, and our house Saison yeast adds complexity and acidity. This farmhouse ale was aged in Chardonnay barrels and a Missouri Oak Foedre for several months.
Grisette (Blend #5)
Style: Grisette
ABV: 4.0%
# Ratings: 1,964
Score: 4.11
European hopped Session Blonde Farmhouse Ale aged in Chardonnay Barrels for 6 months with Brettanomyces and Lactobacillus
Blanc de Blancs (Blend #2)
Style: Bière de Champagne / Bière Brut
ABV: 10.0%
# Ratings: 1,937
Score: 4.28
Blanc de Blancs started as a Biere de Champagne malt bill that was fermented in Chardonnay barrels with Missouri grown Chardonnel grapes. The native Missouri microflora that was present on the grapes provide the sour depth and funky complexity of this wild ale.
Abricot du Fermier (Blend #3)
Style: Farmhouse Ale - Saison
ABV: 8.0%
# Ratings: 1,920
Score: 4.47
Abricot du Fermier is our delicate and aromatic Saison du Fermier aged with apricots in French Oak wine barrels. The brightness, depth, and rustic character are created by the wild yeast native to our family's Missouri farm. This Apricot Saison was fermented in and aged in wine barrels for several months.
La Bière de Fantaisie (Blend #1)
Style: Farmhouse Ale - Saison
ABV: 7.0%
# Ratings: 1,861
Score: 4.26
La Bière de Fantaisie is a collaboration ale brewed with our friends at Off Color Brewing in Chicago. Our shared love of the farmhouse ales of Belgium and France was the inspiration for this Saison, which is a blend of several puncheon-fermented Saisons that were aged for 6 months before being naturally conditioned in the bottle.
Saison du Blé (Blend #7)
Style: Farmhouse Ale - Saison
ABV: 6.0%
# Ratings: 1,842
Score: 4.34
Saison du Blé is the harmony of a fluffy Wheat Saison and a traditional, rustic Saison with Brettanomyces and Lactobacillus. The wheat balances a very dry body with a creamy, billowy mouthfeel, and our house Saison yeast adds complexity and acidity. For Blend #7, it contains exclusively foedre-aged beer from a Medium-toasted Missouri Oak Foeder Crafters foedre. This was the first fill of this foedre, and the fresh wood imparted fantastic levels of oak that integrated really well into one of our favorite Saisons. A slightly bolder mouthfeel with a creamy vanilla finish lay over the tart body.
Blackberry Bière du Pays
Style: Farmhouse Ale - Saison
ABV: 4.0%
# Ratings: 1,832
Score: 4.28
Blackberry Bière du Pays is our restrained approach to a fruited Saison. We added a thoughtful amount of Blackberries to our Bière du Pays to not cloud the nuances of our lovely, little beer, but to add a layer of soft fruit and color for a new experience. Our Missouri yeast and bacteria provide the layers of complexity to this Farmhouse Ale that was aged in wine barrels for several months before being naturally conditioned in the bottle.
Tête de Cuvée (Blend #1)
Style: Farmhouse Ale - Saison
ABV: 6.0%
# Ratings: 1,796
Score: 4.73
Tête de Cuvée is a blend of some of our finest and oldest wine barrel fermented and aged Saisons. Blend #1 contains Oude Fermier, Oude du Blé, and several experimental barrel fermented Saisons, each of which was barrel fermented in French oak and aged at least 1 year before blending and being naturally conditioned in this bottle.
Saison du Fermier from Pinot Noir Puncheons (Blend# 1)
Style: Farmhouse Ale - Saison
ABV: 7.0%
# Ratings: 1,708
Score: 4.62
Saison du Fermier 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 the wild microflora found on our family's Missouri farm. This limited expression of Saison du Fermier was fermented in and aged in Pinot Noir puncheons for 8 months before being naturally conditioned in the bottle.
Foedre Fermier (Blend #2)
Style: Farmhouse Ale - Saison
ABV: 6.0%
# Ratings: 1,646
Score: 4.29
A limited expression of our Saison du Fermier that was fermented in and aged in a Medium-Toast Missouri Oak Foedre with our local microflora.
Rosé du Blé (Blend #2)
Style: Farmhouse Ale - Saison
ABV: 6.0%
# Ratings: 1,534
Score: 4.27
Rosé du Blé is our Wheat Saison that is fermented with wild Brettanomyces and Lactobacillus from our family’s farm and aged in our Missouri Oak Foedre. At maturity, it was racked atop the skins of Missouri Chambourcin grapes, adding the color, tannins and aromatics inspired by the rosé wines of France.
Tête de Cuvée (Vintage 2015)
Style: American Wild Ale
ABV: 7.0%
# Ratings: 1,439
Score: 4.64
For the second release of Tête de Cuvée, I chose a blend that was 76.3% of Tête #2 that was fermented in and aged in the exact barrels that contained all of the threads from Blend #1. Hoping that the magic of those original barrels would once again impart their unique impressions on the new fermentation in them. This recipe is a slight variation of our Saison du Fermier recipe and the barrels were a mix of 225L French Oak Chardonnay and 500L French Oak Pinot Noir. Barreled on November 14, 2015. The remaining 23.7% of the blend was our classic Oude Fermier that was fermented in and aged in 225L French Oak Chardonnay barrels. These barrels were first use for us, imparting bold notes of almond, vanilla and the classic French Oak spice.