We got some new beer in lately. Also, we here in St. Louis will be welcoming a new brewery to town tomorrow. Check it out:

The Present:

Perennial Savant Beersel – Very Limited


Wild-fermented Belgian-style pale ale aged with Missouri-grown wine grapes in French oak wine barrels. If you don’t love Perennial then we need to seriously reconsider our relationship.

Hermitage Brewing Company Peach Sour – VERY Limited


Sour ale aged in American oak wine barrels with peaches. You may have to thumb wrestle Ryan for this one…

Prairie Funky Gold Mosaic (It’s back, baby!)


Funky Gold Mosaic is a dry-hopped sour ale. We took Prairie Gold (which was already pretty awesome) and dry-hopped it with a huge amount of Mosaic hops. The end results are tropical, sour, and, according to Chase, an all around new beer drinking experience!

Prairie Hop

prairie hop

Prairie Hop is our hop driven saison. This beer is packed with Simcoe and Citra hops. Notes of peach, mango, and tangerine can be found in the flavor and aroma of this beer. The beer finishes dry which helps the hops jump out of the glass flavor wise.

De Proef / Left Hand Wekken Sour – Limited


Every year, De Proef Brouwerji of Lochristi, Belgium offers a new addition to their coveted Brewmaster’s Collaboration. For 2015, Left Hand Brewing and our co-founder Eric Wallace had the great privilege of being this year’s guest brewery in the series.

This pours a deep, chocolate-brown color, mostly opaque. There’s a creamy, light-tan head on top of things, reasonably well formed and providing some nice lacing. If there’s a main, composite view we kept coming back to with Wekken Sour, it was the sensory execution of a milk chocolate-covered cherry: aromatics offer up some rich cocoa, set alongside the dark and juicy cherry qualities of the Zoetzuur. And this doesn’t seem overly heavy, and certainly not syrupy. Instead that toasty undercurrent of the Left for Dead offers some really nice lift: toasted marshmallow, cake ice cream cone, plus a rich cherry quality that feels like ripe fruit.

“Damn”. – Ryan

Odell Barrel Thief


The hop has met its match! Barrel Thief is an Imperial IPA that was stolen from the brewhouse and stashed away in medium toast, new American oak barrels. The brew features a notorious tropical fruit hop character that tangles with hints of vanilla, dried fruit, and toasted nut from its time served in the barrel.

Biere Trois Dames / Jester King / Crooked Stave

Sin Frontera

trois dames

A joint beer brewing project was born, the idea being to brew a beer based on an identical recipe but brewed in three different places. In October 2013, we made the first brew in Austin, Texas, the second one in April in Denver, Colorado and finally the third one at the Brasserie Trois Dames on the 6th of May 2014. Each brewery was provided with vino fino barrels from Jerez de la Frontera which were practically 70 to 80 years old. The vino fino is a wine fermented « sur lie », characteristically oxydized. We wanted to replicate this profile. The beer will age for 6 to 12 months. At the Brasserie Trois Dames we used a seasonal-type yeast for the main fermentation and we added active lactobacillis yeast for barrel fermentation. This yeast comes from the Fromagerie Tyrode in L’Auberson. We also added a Lambic beer base from Oud Beersel. The Swiss version of the beer is due to come out in the spring of 2015.

Anchorage Mosaic Saison

mosaic saison

Anchorage Mosaic Saison uses just Mosaic hops, and is fermented with two saison yeast, and two strains of Brettanomyces. Fermented in oak tanks. Someone let us know when Anchorage brews a bad beer. Something tells us it’s bound to happen. Nobody bats 1.000. But these guys are.

Anchorage Anadromous (It’s back too, baby!)


Brewed with Summit Hops. Aged in French Oak Pinot Noir barrels with Kodiak Salmon Berries and brettanomyces. Triple Fermented. Another home run!

The Future:

New to St. Louis: Sudwerk Brewing Company


Starting tomorrow we’ll have their entire available line on the shelves. We’re pumped to welcome these guys to town, and you should prep your palates for their liquids. Swing by tomorrow to check it out!