It is both appropriate and inappropriate for me to highlight Side Project from FWIBF16. They did win the People’s Choice award but I did not taste one beer from them. Boo on me. Of course I probably only tasted 15% of the breweries.
Side Project grew out of Cory King’s work at Perennial Artisan Ales where the “project” was born. According to the SP website the focus of the beers is on the oak and what barrels bring to beers. That is pretty evident in the beers that I would like to try, if there were no line and no Paso Robles heat to contend with.
Blanc de Blancs – “… is our Bière de Champagne that was fermented and aged in Missouri Oak Chardonnay barrels with Missouri Chardonnel Grapes. The depth and complexities were developed from the native microflora that was present on the local grape skins in which the beer was aged on for 18 months before being naturally conditioned in the bottle.”
Black & Wild – “… is the antithesis of most American Wild Ales. The robust nature of the intense acidity, bold sour cherries and chocolaty malt is layered with the deep notes of vanilla, spicy charred oak and rich caramels from the used bourbon barrels in which this beer matured for more than a year.”
Grisette – “… is inspired by the soft session beers of Belgium. The blond color, notes of floral European hops and delicate, dry finish create a complex, yet very approachable beer. This farmhouse table beer was aged in wine barrels with Brettanomyces for six months.”
Le Saisonnier – “… is named after the seasonal workers for which the first, old-world Saisons were originally brewed. Amber in color and fermented in and aged in Chardonnay barrels with a blend of yeast and bacteria, Le Saisonnier is bright, balanced and refreshing.”
Unblended #25 – “Our Unblended beers are our special, single barrel releases in which the characteristics of the beer in the barrels are too unique to blend with anything else. This release, Unblended Barrel #25, is an Old Ale that was aged with Missouri microflora in a Blanton’s barrels for 18 months and then bottle conditioned for 6 months before being released.”
