194,951 Ratings
|
Score: 4.44
Side Project Brewing Claim
Main Brewery
TAPROOM
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Address:
7458 Manchester Road
Maplewood, MO 63143
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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
Merci (Blend #3)
Style: American Wild Ale
ABV: 6.0%
# Ratings: 3,073
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.
Fuzzy (Blend #3)
Style: American Wild Ale
ABV: 8.0%
# Ratings: 2,864
Score: 4.62
American Wild Ale fermented in Chardonnay barrels with spontaneous yeast and our house sour blend and aged with Missouri peaches. [Released 3/10/18]
Jammy (Blend #1)
Style: Saison / Farmhouse Ale
ABV: 8.0%
# Ratings: 2,180
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
Rosé Du Blé (Blend #2)
Style: Saison / Farmhouse Ale
ABV: 6.0%
# Ratings: 1,413
Score: 4.29
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.
Grisette (Blend #5)
Style: Grisette
ABV: 4.0%
# Ratings: 1
Score: 4.50
European hopped Session Blonde Farmhouse Ale aged in Chardonnay Barrels for 6 months with Brettanomyces and Lactobacillus
Pulling Nails (Blend #6)
Style: American Wild Ale
ABV: 10.0%
# Ratings: 1
Score: 0.00
Blend #6 takes Pulling Nails in a different direction – it’s a blend of stronger, older beers that included Cascara, Cherries and a portion of a Blueberry version of Derivation. The Official Blend: 51% Biere de Garde from the SDF Pinot Puncheons (12 months in oak) 12% Red Wine Barrel Sour Quad (9 months in oak) 21% Blueberry Derivation (3 years in Bourbon Barrels – 1 of those years aged on Blueberries) 12% Black & Wild (30 months in Bourbon Barrels) 4% Cascara Sour Brown (15 months in oak – 12 of which on Sump Coffee Cascara)
Jammy (Blend #2)
Style: Saison / Farmhouse Ale
ABV: 8.0%
# Ratings: 1
Score: 4.50
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
Beer : Barrel : Time (2018)
Style: Stout - American Imperial / Double
ABV: 15.0%
# Ratings: 1
Score: 5.00
For Beer : Barrel : Time 2018, we chose a blend of our stout recipes that consisted of O.W.K. aged in Willett Bourbon barrels for 20 months, … (Ellipses) aged in Heaven Hill barrels for 23 months and Derivation Blend #3 aged in Knob Creek barrels for 17 months. Whereas BBT 2017 spent a little less time in barrel, the additional average age for the 2018 blend let the rich chocolate and sweet coconut notes of the beer and oak come forward a bit more, resembling some of the older, non-adjunct Derivation Blends.
Burk
Style: Sour - Flanders Oud Bruin
ABV: 6.0%
# Ratings: 1
Score: 4.50
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.
Balaton (Blend #2)
Style: American Wild Ale
ABV: 5.0%
# Ratings: 1
Score: 4.50
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...
Pitter Patter
Style: American Wild Ale
ABV: 8.0%
# Ratings: 1
Score: 4.50
We brewed a more complex malt bill than I normally do for our fruited wild ales, and we feel it turned out wonderfully and we will be brewing it again. It has a beautiful sunset orange hue and a whole grain doughiness that sits very well underneath the acidity of the Missouri and Ohio mixed cultures that we blended to barrel ferment this beer in puncheons. At maturity we then racked the beer on to California Pluots (purple skin and orange flesh) for refermentation. After 6 months of refermentation and another 5 months bottle and keg conditioning, Pitter Patter is ready to be shared.
Blended 2017
Style: American Wild Ale
ABV: 6.0%
# Ratings: 2,710
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.
Foedre Beer
Style: American Wild Ale
ABV: 6.0%
# Ratings: 2,530
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.
Amis Pour Toujours (Blend #1)
Style: American Wild Ale
ABV: 7.0%
# Ratings: 2,502
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
SpontanFermier
Style: American Wild Ale
ABV: 6.0%
# Ratings: 2,059
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.
La Bière de Fantaisie (Blend #1)
Style: Saison / Farmhouse Ale
ABV: 7.0%
# Ratings: 1,847
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 #6)
Style: Saison / Farmhouse Ale
ABV: 6.0%
# Ratings: 1,825
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.
Blackberry Bière du Pays
Style: Saison / Farmhouse Ale
ABV: 4.0%
# Ratings: 1,776
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.
Raspberry Bière du Pays
Style: Saison / Farmhouse Ale
ABV: 5.0%
# Ratings: 1,766
Score: 4.26
Tête De Cuvée (Blend #1)
Style: Saison / Farmhouse Ale
ABV: 6.0%
# Ratings: 1,677
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 Blé (Blend #7)
Style: Saison / Farmhouse Ale
ABV: 6.0%
# Ratings: 1,672
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.
Marietta Ave. (Blend #1)
Style: Saison / Farmhouse Ale
ABV: 6.0%
# Ratings: 1,654
Score: 4.02
Farmhouse Pale aged in French oak puncheons with Belgian saison yeast with Brett with citra, simcoe, & amarillo hops.
Saison Du Fermier From Pinot Noir Puncheons (Blend# 1)
Style: Saison / Farmhouse Ale
ABV: 7.0%
# Ratings: 1,616
Score: 4.63
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.
Raspe
Style: American Wild Ale
ABV: 7.0%
# Ratings: 1,580
Score: 4.49
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.
Marietta Ave. (Blend #2)
Style: Saison / Farmhouse Ale
ABV: 6.0%
# Ratings: 1,489
Score: 4.00
Farmhouse-Inspired Pale w/ Simcoe & Amarillo Hops Aged in French Oak Puncheons for 7 months
Foedre Fermier (Blend #2)
Style: Saison / Farmhouse Ale
ABV: 6.0%
# Ratings: 1,411
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.
Thicket
Style: American Wild Ale
ABV: 6.0%
# Ratings: 1,369
Score: 4.55
Wine-Barrel Fermented Blended Missouri Wild Ale Aged on Blackberries.
Bretta Sang
Style: American Wild Ale
ABV: 7.0%
# Ratings: 1,368
Score: 4.24
Bretta Sang was brewed in collaboration with our friend and brewer Troy Meier. This sour ale is an exploration into pairing the bold flavors of Blood Oranges with the fermentation characteristics of select Brettanomyces and Lactobacillus strains. This ale was fermented in and aged in French Oak Puncheons for 10 months before being naturally conditioned in the bottle.
Abricot du Fermier (Blend #3)
Style: Saison / Farmhouse Ale
ABV: 8.0%
# Ratings: 1,364
Score: 4.50
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.
Smooth
Style: American Wild Ale
ABV: 6.0%
# Ratings: 1,352
Score: 4.64
Smooth is our Missouri Wild Ale that was fermented in and aged in a French Oak foedre with Missouri microflora for 2 years. Once mature, it was racked on to Missouri Nectarines from the same farm in which we get White Peaches for Fuzzy.
Derivation (Blend #10)
Style: Stout - Russian Imperial
ABV: 14.0%
# Ratings: 1,285
Score: 4.64
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.
Tête De Cuvée (Vintage 2015)
Style: American Wild Ale
ABV: 7.0%
# Ratings: 1,210
Score: 4.66
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.