OCT-DEC 2016 VOLUME # 001 ISSUE # 003
Being Known as a Third Wheel isn’t Always Bad
Page 12
AMERICAN FOOD WITH IRISH ATTITUDE
Come enjoy a smoke-free
IRISH PUB
right here in Saint Peters Missouri!
We have something for everyone here ...
30 Beers on tap and the whole family is welcome!
Shamrocks-PubandGrill.com 4177 VETERANS MEMORIAL PKWY | SAINT PETERS, MISSOURI
Inside: Beers you need to get your lips on Oct. - Dec. 4
Friendship Brewing Co. 5
A peek into our recent bottle shares 6
Tasting Beer Series Tasting, Nay Experiencing Beer 8
Märzenbier and Oktoberfestbier 10
Being Known as a Third Wheel isn’t Always Bad 12
Hey, you! Yeah, you. Thanks for picking up the third issue of Craft Tap Quarterly. It really means a lot to us that you took the time to snag a copy of our publication and give it a look. If you’ve read before, you may notice a few changes to the grain bill of this issue. For starters, thanks to the overwhelming support from our advertisers, we went beast mode and added 8 additional pages to this issue, bringing the page count to 24. Further, we’ve doubled the print run, meaning you can now pick up an issue at more locations than ever. Also, because we added more pages, we were able to introduce even more epic content. You’ll notice a new section called Beer History, in which our friend, the Beerista, brings to light some misconceptions related to some of the world’s historic brews. In this issue she explores what you should know and what you think you know about Märzenbier and Oktoberfestbier. Another new section we are excited about is one we’re calling Tasting Beer, a fun, educational series written by our Cicerone friends at Craft Beer Cellar Clayton all about taking your appreciation for beer to the next level. In this issue we explore beer in an article titled Tasting, Nay Experiencing Beer. In addition, we’ve launched a new series called Brew Tours, which will feature the breweries we visit in a town, city or street in or around the area. In this issue we set our scopes on Columbia, MO and give you the rundown on our “exbeeriences” at each. Again, thanks for reading, and keep drinkin’ craft!
Columbia, MO 15
A flight of questions for Dan Voorheis 19
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Cheers, The Craft Tap Quarterly Team, Andrew - Writer & Sud Sipper Chris - Designer & Pint Pounder
Published by Mash Tun Marketing, Craft Tap Quarterly is a quarterly publication focused on informing craft beer enthusiasts; providing breweries, craft beer bars, bottle shops, and home brew stores a platform to share their stories, events, releases & passion for the craft; and building an enlightened and supportive craft beer community. Print circulation is 1,000 while online viewership is over 5,500. Issues are available free online by searching Craft Tap Quarterly on issuu.com and in print at over 15 locations in and around St. Charles and St. Louis County. Our editorial team communicates regularly with the various craft beer related entities represented in the publication to ensure the information expressed is correct. All information expressed herein is true to the best of our knowledge. Granted, often we imbibe on the tasty beverage that is craft beer while gathering said information. Anything falsely reported was done in honest human error, not in an attempt to disparage anyone’s craft beer knowledge or reputation. We just like to drink beer and tell people about all things craft beer. For advertising information, please contact us at: andrew@mashtunmarketing.com Copyright 2016 Mash Tun Marketing, LLC.
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Here’s the guide to beers coming to shelves and taps near you this October - December. You’ll see new release brews, new to the area suds, seasonal beers and other such selections.
Oskar Blues Hot Box Por ter (Can, Draug ht)
• Oskar Blues Death By Coconut (Cans, Draught) • ODell Isolation Ale (Bottles, Cans, Draught) • ODell Crossover Sour Blonde (Bomber, Bottles) • ODell Jolly Russian (Bottles, Draught) • Odell Mountain Standard Black IPA (Cans, Draught) • Evil Twin Brewing BA Raspberry Umami (Bomber) • Against the Grain Wasabiotches (Draught) • Minglewood Brewery Mocha Latte Porter (Tap Room Draught) • Minglewood Brewery Winter Ale (Tap Room Draught) • Minglewood Brewery Oatmeal Raisin Cookie Amber Ale (Tap Room Draught) • Earthbound Beer Gruit out of Hell (pumpkin & beet with sumac & chipotle) (Tap Room Draught) • Earthbound Beer Demon Summoner (rauchbier) (Tap Room Draught) • Earthbound Beer Pecan Chicory Stout (Tap Room Draught) • Earthbound Beer Divine Hag (scotch ale) (Tap Room Draught) • Earthbound Beer Krampus Gruit (Tap Room Draught) • Earthbound Beer Sahti (Tap Room Draught) • Earthbound Beer Spruce Gruit (Tap Room Draught) • Six Mile Bridge Cranberry Wheat (Tap Room Draught)
We have 2 locations
Featuring the largest selection of Specialty Spirits, Wines and Craft Beer in St. Charles and St. Peters. 2190 1st Capitol Dr, St Charles, MO 63301 (636) 949-6633
7884 Mexico Rd, St Peters, MO 63376 (636) 387-0330
to the mash tun and the fragrant, freshcracked grain was mashed in. The brewday took on the name of the beer when, during the sparging process, the brewery -- and the majority of Wentzville -- lost After a speedy recovery of powThe Friendship power. er and a quick replacement of the blown heating element, we were able to heat the Brewskateers sparge water and continue the process of A few years before Friendship Brewing pulling every last fermentable sugar from Company opened, the Brewskateers -- a the mash. Next, we transferred our hard collective of avid home brewers consisting earned wort to the kettle (the one with of Bob Brant, Kent Critchell, Mike Griffin the new heating element expertly installed and Bobby Love -- worked with the Craft by Bob Brandt and Bob Love) and proceedTap Crew to develop a unique beer appro- ed to boil the liquid that was well on its priate for the crossover from summer to way to becoming the Darkside Kölsch. autumn. The result was a Black Kölsch After a 90 minute boil and a couple of aptly named “Darkside” Kölsch. hop additions, we cooled our bitter wort As Friendship’s doors have since opened, and took an original gravity reading. Lo we asked if they would and behold, the original open their brewery to gravity read 1.054. Spot bring the beer we brewed on! in a garage almost three This Darkside years ago back to life. Kölsch splits the force Guess what? They said between Jedi and Sith, yes! both the light and the The Brewskateers put dark come together to their heads together to create an experience recalculate the grain like no other. With a bill, which features more round, bready aroma, than 20 pounds of Pilthis beer’s dark malt sner malt, about four characteristics draw the pounds of Caramel and drinker closer and the Rye malts, and roughly luscious creamy head is four pounds of Chocolate the Vader-like death grip and Blackprinz malts. that forces the drinkThe latter were added to er to raise a glass and achieve a an SRM of 40. Left to right: Bobby Love of the Brewsketeers poses drink from the DarkIn addition, almost three with Andrew and Chris during brew day in Friendside. Upon acceptance ship’s pilot brewery. pounds of both flaked of the darkside, round oats and barley were bready flavors lead the added to deliver a creaminess. charge while the crisp, clean characteris While the grain bill of Darkside diverts tics of the Kölsch yeast and hops combine from a true Kölsch beer, which could use to provide a solid backbone to a smooth, a Continental pilsner malt alone, we were well attenuated dark Kölsch. The finish on sure to use a Kölsch Yeast for the clean the Darkside is dry yet velvety smooth, lager-like flavor of the style. To achieve with a slight lingering crisp bitterness that the traditional sharp hop bitterness, the refreshes and readies the drinker for the high alpha-acid Magnum hop provided next swig. clean, neutral bitterness while the Saaz The Darkside Kölsch will be available on imparts a slight spicy aroma. tap at Friendship Brewing Company, 100 Everyone trickled into the brewery E Pitman Ave, Wentzville, MO 63385, on around 9 a.m. and quickly got to work. Wednesday, Oct. 5 as a part of their small Chris headed over the mill house with batch program. A portion of proceeds Kent to crack the 43 pounds of grain, from the sale of Darkside Kölsch will go while the writer and Bob Love started to to Craft Beer Gives Back, a philanthropic bring the strike water to temp and create group founded by Friendship to give back an impromptu fermentation vessel. the community. As the mill house crew returned to the pilot brewery, the strike water was added
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Celebrating one year of bottle sharing July - Aug - Sept Bottle Shares
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n the second Tuesday of each month, Craft Tap Quarterly teams up with a local beer establishment -- be it brewery, bottle shop, craft beer bar, or home brew shop -- to host an open-to-all bottle share. Everyone is welcome to attend, and the only rule is you’ve gotta’ bring a bottle or two to share with your fellow beer lovers. On Tuesday, Sept. 13, the Craft Tap Quarterly Bottle Share program took over Shamrocks’ Brewniversity to celebrate the 12th consecutive share, marking one year of drinking beers on the second Tuesday of the month with some of the most awesome people ever -beer geeks!
hand at Shamrocks on A crowd of more than 40 were on share No. 12 with, get bottle rate celeb to Tuesday, Sept. 13 Kyle Dent welcomed an r owne rocks Sham . a bottle share this, activ regular course work the of lieu in ct” proje p e “grou inter Tuesday. each p.m. 7:30 at held of Brewniversity,
In addition to that excitement, a YUGE announcement was made by our good friend Brad Wheeling. Brad and his compatriots announced the opening of Third Wheel Brewing Company, St. Peter’s first ever brewery! See page 12 to learn more about this exciting development in St. Charles county. In addition, our buddy Jake Flick of Schlafly was on hand at Shamrocks, and with him he brought a few pre-release Schlafly seasonals. The Pumpkin Stout, a full-bodied, full-flavored beer brewed with pumpkin and infused with pumpkin pie spices, is a less intensely pumpkin take on a pumpkin beer. The
House Brown has been a staple on draft at both the Bottleworks and Tap Room, and joins the Pumpkin Stout in the Schlafly Bonfire Box. What this beer lacks in flavor it The 11th makes up for with a self-promoshare, taking tional name and utterly boring can place in August, art. The slogan, have a good ass time, however, was fitting for the called Standard September bottle share. Brewing Company home. Head brewer Jeff Jones offered up a preview of his small batch Raspberry Saison, which was a damn refreshing brew for a hot August evening. Our buddy Stuart Keating of Earthbound Beer joined us back in July at Bike Stop Cafe and he brought along his Kentucky Common, which was surprisingly refreshing for the hottest bottle share ever! Check out the New Brews section on page four to see what Stuart has in store for the fall and winter. The October Bottle Share will take
Perhaps the most unique bottle share, the folks at Bike Stop Cafe welcomed Craft Tap and guests for the July Bottle Share where we spotted many phone-focused souls searching for imaginary Japanese animals along the Katy Trail.
Standard’s Head Brewer Jeff Jones was thrilled to host the bottle share at his place, located in Maryland Heights, back in August, where he shared his small batch Raspberry Saison.
place on the 11th at The Barrel Bar, 1001 Rondale Ct, Dardenne Prairie. On Nov. 8, Narrow Gauge Brewing Company, 1595 N US Hwy 67, will be our location de jour. On Tuesday, Dec. 13 join us at Design 2 Brew, 9995 Winghaven Blvd., O’Fallon, MO 63368. Be sure to RSVP for each share via the Craft Tap Quarterly Facebook page. As always, Craft Tap Quarterly Bottle Shares are free and the only rule is you’ve gotta’ bring a bottle or two to share with your fellow beer lovers.
Friends Making Beer, Beer Making Friends
HOURS: Sun: Noon-6pm | Mon: 4pm-10pm | Tues: Closed | Wed: 4pm-10pm Thurs: 4pm-10pm | Fri: Noon-11pm | Sat: Noon-11pm
100 East Pitman Ave Wentzville, MO friendshipbrewingcompany.com
Tasting Beer Series, Part 1
TASTING, NAY EXPERIENCING BEER
“To stare too intently at a glass of beer, or sniff it too obviously, in a bar or pub can be a questionable enterprise, but those are the first steps in appreciation. All food and drink is enjoyed with the eyes and nose as well as the mouth, and beer is no exception.” — Michael Jackson, New World Guide To Beer So you’ve gotten your feet wet in the craft beer world, eh? Tried a few Pale Ales, even some Stouts or Porters? Maybe a sour or two? Realized you want flavor and complexity to your beer? Welcome! You’ve joined the millions of other craft beer drinkers, a market undergoing exponential growth, and we want you to enjoy your new found tasty beverages to their fullest potential. Brewers take great care to craft recipes and tweak ingredients many times to make sure that your beer is just right, and he wants you to really taste that beer. No, not just taste, but experience your beer. We’ll be your guides on how to honor that brewer and her work. As soon as you pour your beer, take a sniff. Close your eyes for a brief moment as you inhale to hone that sense. Get your nose right above the beer. Take three quick, short inhales through the nose. During this sniffing process, you want to be thinking about the specifics of what you are smelling. Try to draw connections between the aromas of your beer to other scents with which you are already familiar. Do you smell baked bread? Graham crackers? Honey? Fresh cut grass? Bananas? The art of analyzing the aromatics of your beer is a learned skill. You’ll get better the more you practice. In your dayto-day life, try to consciously utilize your sense of smell by making a quick mental note every time you actually smell fresh cut grass, walk into a bakery, or when driving or hiking through a wooded area. Smell all your foods and see if you can pick out spices or specific ingredients. Put your schnoz to work! Next, once you’ve found one or two specific aromas in your beer, take a look at that beauty before you. There are three attributes to look for: color, clarity and
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foam. Color is pretty straight forward. What color is it? Pale straw, deep copper, jet black? When describing clarity, you’re looking at haziness, particles in suspension, or perhaps your beer is brilliantly clear. And finally foam. Is the foam lingering or does it dissipate quickly? What color is it? And what is the consistency? Rocky, thick bubbles, giant champagne-like bubbles or is your foam a layer of cream sitting atop your beer? As you delve deeper into this rabbit hole of the craft beer world, you’ll eventually learn about ingredients and brewing techniques. All these visuals, color, clarity and foam, are small clues about what the brewer has used to make your delightful beverage and how she has done it. Next on the list to truly experiencing your beer is tasting. Finally! Take a big swig. You want the liquid to reach all parts of your mouth. Roll the beer around your mouth, and during this process, try to determine what flavors you are tasting. There are five widely known basic tastes: sweet, salty, sour bitter and umami. Can you pick out any of those from your first swallow? If so, attempt to get specific. For example, if you perceive a sweet taste, is it honey sweet, candy sweet or sweet fruit? If your beer is sour, is it like a lemon, vinegar or tangy like plain yogurt? Similar to your sense of smell, your ability to break down specific flavors in a complex beer or food only gets better with practice. Now take another sip and this time take note of the mouthfeel or body of the beer. You can think of the body being described as “light” like water, “medium” like apple juice or “full” like 2% milk. In addition, consider the carbonation level and lingering sensations left after you’ve swallowed the beer. Some beers leave the palate as clean as it was before taking the first sip while others leave heavy residual flavors or sensations such as bitterness, cloying or syrupy. You did it! You truly tasted and experienced your beer. You analyzed and drank thoughtfully. You’ve honored the hard work and creative vision of the brewer and artisan behind the beer. Now, relax and enjoy.
Amazing Beer. Education. Hospitality.
Text “Beer” to (314) 722-8444 for an exclusive CraftTap Quarterly special offer. Hours: Mon - Sat: 10 to 10 | Sun: 12 to 6 Craft Beer Cellar Clayton 8113 Maryland Avenue, Clayton, MO 63105
314.222.2444 clayton.craftbeercellar.com
Marzenbier and Oktoberfestbier: WHAT YOU SHOULD KNOW & WHAT YOU THINK YOU KNOW By: Mary Sauerwein, The Beerista
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ou may have noticed a certain seasonal beer, märzens or oktoberfests, starting to flood the shelves at your grocery store and taking over taps at your watering hole. There are misconceptions floating around about these beers. Are the beers with these names the same style? If so, why do we have two different names for them? These questions are valid ones and the answers are not as simple as you might think, so let’s start with the basics. The name märzenbier or märzen comes from the German word for March and first originates sometime after 1553. Märzens became the name for the lagers, golden to deep amber in color, brewed in March. This beer name arose because in 1553 Duke Albrecht V, a Bavarian ruler, forbade brewing between April 23 and Sep. 29. Albrecht made this decree because beers brewed in the warmer months commonly became infected or spoiled. At the time, brewers did not understand why beers brewed in the summer would spoil, but they were savvy enough to take measures to prevent it. However, the official beer style we know as the märzen was not fixed until nearly three hundred years later. The first officially labeled märzenbier was produced by Spaten Brewery in Munich and premiered as the official 1841 Oktoberfestbier, or the beer of the October festival. The first Oktoberfest occurred October 12th to 17th, 1810, in Munich, Germany, to celebrate the marriage of King Ludwig I and Princess Therese of Saxe-Hildburghausen. The name of the meadow in which the first festival took place and where
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it is still held is Theresienwiese, or “Theresa’s Meadow.” Since the first festival in 1810, Oktoberfest has evolved into a sixteen to eighteen day event beginning in mid-September and ending the first Sunday of October. Prior to 1841, the märzen was not the official Oktoberfestbier, the beer served at the festival in those formative early years was usually a Bavarian dunkel. However, the märzen beer style in contemporary culture is inextricably linked with the Oktoberfest name. Spaten Brewery’s märzenbier, which first premiered at the 1841 Oktoberfest, is significantly connected to the Vienna lager that first appeared in the same year. The creator of the Vienna lager was an Austrian brewer from the Dreher Brewery of Schwechat. The head brewer of Spaten in Munich was a close friend of the creator of the first Vienna lager. It was no coincidence that the two brewers, one from Vienna, Austria, and one from Munich, Germany, crafted and premiered extremely similar beers produced with extremely similar new technology in the same year. The main difference between the märzen
and the Vienna lager centers on the brewing process and malt. Today, the Vienna lager, the märzen, and the oktoberfest, are names all attributed to a single beer style. To answer the questions posed in the beginning of this article, simply: märzenbier and oktoberfestbier refer to one beer style; the two names derive from the German words for the month they were brewed or the month they were heavily consumed. However, I hope that this short piece enlightened the more complex aspects of the history and evolution of this beer style. In terms of the taste and smell of märzens and oktoberfests, expect them to be deliciously malty with hints of toast. As with the original märzens in the years following 1553, they can range in gold to dark amber in color. Examples of beer style include: Spaten Oktoberfest Ur-Märzen, Ayinger Oktober Fest Märzen, Schlafly Oktoberfest, Firestone Walker Oaktoberfest, and the Hofbäu Oktoberfest. Please see Oxford Companion to Beer edited by Garrett Oliver and Tasting Beer written by Randy Mosher for more information on the topic.
BEING KNOWN AS A
THIRD WHEEL ISN’T ALWAYS BAD by: Dave Welborn The Urban Dictionary defines a third wheel as “one who deters the socialization of a couple, perhaps when being invited out of pity or through a feeling of duty. This person may be eased into the situation by being allowed to stay in an environment he or she has become accustomed to (perhaps a kitchen, where the third wheel can bake cookies for the couple).” 12
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uch. But, chances are, at some point in your life, whether you admit it or not, you were considered the “third wheel.” Maybe it was that time in high school when your best friend since pre-K stole the girl you called “dibs on” in junior high and allowed you to join them on dates because he didn’t want to offend you. (Editor’s note: By “offend you” we mean he knew you had a car and he wanted to make out with the girl in the back seat while you drove to Taco Bell). But, while some people see a “third wheel” as somewhat negative, the owners of the soon to open Third Wheel Brewing have a different take on things and see a third wheel as not pulling a group down but rather as providing stability and support. A place where bringing a friend is not only welcomed, it’s encouraged. Third Wheel Brewing, scheduled to open
Prior to taking on the position of Third Wheel’s head brewer, long time home brewer Abby Spencer attended the UC Davis Professional Brewers Certificate Program to better her understanding of the beer making process.
in early Spring 2017, is the dream child co-owners and friends Brad Wheeling, Ron and Valerie Woerndle and Wade and Erin Alberty. It will be located at 4008 N. Service Road in St. Peters, MO (you can see local favorite, Shamrocks, across Highway 70). Abbey Spencer, a certified cicerone, renowned homebrewer and president of local all-women beer group The OG: St. Louis Women’s Craft Beer Collective will serve as Third Wheel’s brewmaster. “We are extremely excited,” says Wheel-
ing, a home brewer and one-time owner of The Stable Brew House in St. Louis. “It has been a long time in the making – about three years -- and we are excited to finally have a location, a great ownership group and one of St. Louis’ most innovative and hardest working brewers in Abby Spencer. We couldn’t be happier to have her.” Spencer is pretty excited, as well. As a matter of fact, when she learned about the possibility of heading up the brewing efforts at Third Wheel, Spencer, already a certified cicerone at the time, enrolled in and completed the UC Davis Professional Brewers Certificate Program to better her understanding of the beer making process including: • Grain handling, malting, malt analysis and their effects in brewing • Brewhouse processes and the control of wort quality • Yeast and fermentation processes and their effects on beer quality • Finishing beer, sterilization of beer and packaging technology • Flow of fluids in pipes and through pumps in a brewery setting • Heat transfer through flat and curved surfaces and the effects of insulation and fouling on efficiency • Carbonation including mixed gas technology • Refrigeration “When I first got in the industry and got more and more into the beer community, I knew I wanted to do this long term,” Spencer says. She immersed herself in everything she could and continues to learn to sharpen her craft. “Every time I go into a brewery, whether in the metro area or elsewhere, I take mental notes on what I love and what I think I can do to improve my own beer.” ENOUGH WITH THE CHIT-CHAT, LET’S TALK BEER Spencer says initially she will have a seven barrel set up and will focus on creating traditional beers with a “modern and fun” twist. She will initially feature four flagship brews: Czech Pilsner, a Belgian Wit brewed with rosemary, a Robust Porter and an IPA. “The beers will be more traditional with a
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modern, distinct twist so that Third Wheel’s beer will stand out among the masses” says Spencer. “In addition, we will do some seasonal and special beers available in limited quantiles to make it more fun.” AND THE FOOD? Details are still being worked out, but according to Wheeling, diners can expect to see a lot of food made with Third Wheel’s beer and/or pairs well with each brew. “We are still discussing details with a few people but we will have food and it will be good,” Wheeling says. WHAT ELSE? Wheeling notes that all the servers and bartenders (aka “Beer Stooges”) will have beer training so that they can intelligently talk about the beers to everyone on all levels, whether a drinker is well versed in craft beer or is a newbie wanting to branch out. “We want to this to be a great experience for all.” In addition, the group is carving out space for community events and gatherings. “Beer brings people together,” Spencer says. “We’d love them to come here.” A FIRST IN ST. PETERS Third Wheel Brewing will be the first brewpub to open in St. Peters, MO and one of only a handful of breweries in St. Charles County. “We looked at several locations in St. Louis, St. Louis County and St. Charles and were close to settling on a couple of different locations which, for many different reasons – some crazy – we didn’t get,” says Ron Woerndle. “In the end, we couldn’t be happier with our location. We have great visibility and big space to grow and adjust
as necessary to the meet the market.” “And,” Val Woerndle says, “It’s just nice to be the first at anything. To the best of our knowledge, we will always be St. Peter’s first brewery. That’s pretty cool” Spencer added, “The beer scene in St. Louis and St. Louis County is getting more and more crowded,” she says. “It’s good to spread it out west to St. Charles county so that even more people can enjoy.” WAIT, LET’S GET BACK TO THAT NAME? What is the significance of “third wheel?” Wheeling says that while he’d like to say it has some deep meaning, it really doesn’t. “Third Wheel comes from Ron’s obsessions with collecting – some may say hoarding – unique items he finds around town. As we were contemplating names, Ron bought a three-wheel vehicle thinking we could use in some fashion at festivals, events and in the Brewery or pub. One thing lead to another and I think Val suggested calling us Third Wheel Brewing. It stuck.” YOU OPEN NEXT SPRING. NOW WHAT? While they won’t be open until March 2017 (or so), Third Wheel will be visible in the community at assorted festivals and events including pouring their beer for the first time ever at the St. Louis Brewers Guild Halloween Party on Saturday, Oct. 29 in Lafayette Park. To stay up to date on Third Wheel’s progress, visit thirdwheelbrewing.com, like them on Facebook and follow them on Twitter, @ThirdWheelBrew.
: Columbia, MO
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n the inaugural run of Brew Tours, we’re focusing the lens on Columbia, MO, where the Craft Tap Crew visited four great breweries: Flat Branch Pub and Brewing, Bur Oak Brewery, Rock Bridge Brewing Co. and Broadway Brewery. On our first stop we met up with Rock Bridge’s head brewer Stu Burkemper at his production facility a few miles north of the city proper where he was still dialing in the recipe for the since released Option #2 Milk Stout. We were able to sweet talk our way into tasting a bit of this now popular stout, brewed with local vanilla hazelnut coffee beans, just prior to release. If you haven’t had this beer yet, just look for the 16 oz can with the beautiful artwork -- done by Army veteran
Top: Rock Bridge brewer Stu Berkember shows his Mizzou pride while showing the Crew around his domain. Left: Empty Option #2 cans, featuring art by Army vet Curtis Bean.
FIND US ON A
TAP NEAR YOU
O R C O M E V I S I T U S AT:
St. Louis’ smallest, weirdest beer. Mo-Tue: Closed. We-Th: 4PM-1:30AM. Sa: Noon-1:30AM. Su: Noon-8:00PM.
12322 DORSETT ROAD MARYLAND HEIGHTS, MO 63043 314-548-2270 S TA N D A R D B R E W I N G S T L . C O M StandardBrewingSTL
2710 Cherokee Street in St. Louis @EarthboundBeer
/Earthbound Brewing
earthboundbeer
Top: Broadway Brewery was established in 2009 and is located in the heart of Columbia. Left: The mighty mega flight is a fun way to try everything on tap at Broadway. Bottom: Flat Branch Assistant Brewery Kyle Butusov poses with his trusty boil kettle in his impressive brewery.
BREWERY $
3 pints on Wednesdays (Select beers only)
5055 HIGHWAY N, STE 113 COTTLEVILLE, MO 63304 (636) 244-4343 HOURS: SUN 4pm-12am; MON 4pm-10pm; TUES-SAT 4pm-1:30am /Exit6PubandBrewery
@exit6brewery
www.exit6brewer y.com
Curtis Bean to deal with PTSD -- featuring a breaching Moby Dick. Next stop was Broadway Brewery, 816 East Broadway, in the heart of Columbia, where we got the mega taster featuring 15 beers. Standouts included the Shortwave Stout -- Columbia’s first stout featuring locally roasted coffee -- and the Double Rye IPA, featuring two mashes including flaked rye, and two rounds of dry hopping. The well executed Kolsch was spot on and is tasty all year long, while the Rieger’s whiskey aged porter is a definite winter warmer. If you are searching for well crafted beer and a tasty meal, check out Broadway next time you find yourself in Columbia. Our third stop put us at Flat Branch Pub and Brewing, 115 S. 5th St., where our friend and assistant brewer Kyle Butusov whisked us away from the always crowded bar to the eight-barrel brewhouse where we ran through the taster flight. Most notable for the Crew was the Green Chili beer, which features 50 pounds of Anaheim chili peppers to impart a slight spice that is downright addicting. For
non-pepper beer fans, the Oil Change Oatmeal stout is a solid selection and the Vienna Lager is a well executed refresher perfect for elongated Missouri summers. Last, but not least, Phil Fuemmeler showed us around Bur Oak’s tasting room and brewery and we even met brewery cat Clyde, namesake of the recently released Clyde’s Caramel Cream ale. By the way, if you haven’t had that beer, get it! The standout of the flight during our visit was the Lily, a fruit infused wheat beer that features the aroma of orange & raspberry and a trace of lavender. Another favorite of the Crew was the rich and sessionable Boone County Brown, also available in cans and great for your upcoming bonfire needs. If you need a little beercation, give Columbia a go, you won’t be disappointed! We certainly weren’t. Have a brewery you think we should check out? Let us know on the Craft Tap Quarterly Facebook page. Note: The guys from Log Boat were tied up the day of our trip, so we’ll be making another trip soon for the full Log Boat experience.
an American Grill featuring
Top: Bur oak offers a four taster flight out of their industrial tasting room just east of town. Left & Bottom: Phil took us all around the expansive brewery and showed off the setup. Free tours are available.
NOW OPEN!
fresh ingredients and
local microbrews
Inside of: Cugino’s in Florissant 1595 N US Highway 67 Florissant, MO 63031
2447 HWY K O'FALLON, MO 63368
(636) 240-0633 www.mgtofallon.com
MoMashOut The Show Me State’s newest homebrew competition Round 2 Winner: British Brown with Maple Syrup and Pecans
Todd Brenningmeyer Find out what beer three is and register at MoMashOut.com
Register now at MoMashOut.com Winning recipes will be sold at Design2Brew and brewers will go head to head at Cottleville Beer Festival 2017 where the grand champion will be named and awarded a Blichmann Top Tier System and will have their beer brewed and served at Exit 6 Pub.
Official Sponsors:
For the full grain bill visit MoMashOut.com
How long have you been brewing? About 7 years Describe your brew system. I have two 15 gallon kegs I use as a HLT (hot liquor tank) and a boil kettle. A 10 gallon cooler for a mash tun. What’s the name of your “brewery?” Voorhies Brewing, the original spelling of my father’s family name. To what organizations do you belong? I am currently President of the Garage Brewers Society, and logistics organizer for Microfest. Which of your brews are you drinking now? I just kegged an American wheat. It is a clone of Boulevard’s unfiltered wheat. If you could drink one style for rest of your life, what would it be? I would say a Northern English Brown. You can share just one piece of advice with a new homebrewer. What is it? Be open to criticism. You are never going to get better if you are not willing to listen to some honest thoughts on your beer. What’s your favorite part of brewing? The community. The people I have met, sharing the results with people at festivals and talking beer.
with: Dan Voorheis A flight of questions for area homebrewer, Dan Voorheis
Visit Visit BREWERS BREWERS TRUE TRUE VALUE VALUE
FOR FOR ALL ALL OF OF YOUR YOUR
BREWING NEEDS!
915 JUNGERMANN RD. | 636-477-7799 ST. PETERS, MO 63376-3093
A brief rundown of this quarter’s events at area craft beer bars, breweries and bottle shops. Oct. 4 Brewinversity ft. New Belgium Brewing Shamrocks Pub & Grill
Oct. 21 The House That Beer Built Tapping Craft Beer Cellar Clayton
Nov. 19 Minglewood’s Winter Warmer Home Brew Contest Minglewood Brewery
Oct. 5 Craft Tap Quarterly / Friendship Collab Release Friendship Brewing Co.
Oct. 27 O’Dell IPA Night Colombo’s Cafe & Tavern
Dec. 13 Craft Tap Quarterly Bottle Share Design 2 Brew
Oct. 11 Brewinversity ft. Kirkwood Station Brewing Co. Shamrocks Pub & Grill Oct. 11 Craft Tap Quarterly Bottle Share The Barrel Bar Oct 13 O’Dell Beer Pairing Dinner 28/65 Brewhouse
Nov. 3 O’Dell Pint Night O’Shay’s Pub Nov. 5 Midwest Regional Homebrewers Conference Cape Girardeau Nov. 5 4th Annual Barley & Hops Hoopla! Bur Oak Brewing
Oct. 14 Elysian Pumpkinfest iTap Soulard
Nov. 5 National Learn to Homebrew Day Brewer’s True Value
Oct 15, 11am - 2pm Introduction to Brew In a Bag Brewer’s True Value
Nov. 8 Brewiniversity Ft. Charleville Vineyard & Microbrewery Shamrocks Pub & Grill
Oct. 15 Main & Mill 1st Anniversary Street Fest Main & Mill Brewing Co. Oct. 15 Brew in the Lou Francis Park Oct. 15 Man Day Featuring New Holland Brewing Co. The Barrel Bar Oct. 18 Brewinversity ft. Left Hand Brewing Shamrocks Pub & Grill Oct. 21 O’Fallon and Schlafly Brewing Pumpkin Paint Night Shamrocks Pub & Grill
Dec. 21 Firkin Night iTap Chesterfield
Oct. 8 O’Fallon Brewery Pumpkin Fest O’Fallon Brewery Oct. 8 Beer Barons Tour Bellefontaine Cemetery Oct 9 Beer for Water St. Louis ArtWorks
Nov. 8 Craft Tap Quarterly Bottle Share Narrow Gauge Brewing
October 14 Fest-of-Ale Missouri Botanical Garden
Nov 9 O’Dell Myrcenary Pint Night Flying Saucer St. Louis
Oct. 15 South East Craft Beer Fest Columbia, MO
Nov. 13 Beer Trivia to Benefit Old Newsboys Shamrocks Pub & Grill
Oct. 20 Thirsty Thursday Troy, MO
Nov. 18 Earthbound Beer Second Anniversary Party! Empire Hall
Oct. 29 St. Louis Brewers Guild 2016 Halloween Party Lafayette Park Nov. 19 Ozark Beerfest Springfield, MO
upcoming events SATURDAY tap takeover LIVE MUSIC OCT 15TH WOMEN
WELCOME
1 pm-5 pm
mixed six packs to go
daily beer specials
featuring new holland brewing
O’DELL TAP TAKEOVER THURSDAY - OCT 27TH
in n io t a c o l w e n o t g in Mov
2017!
FEATURES:
n e v a h g n i W f o s Shoppe
LARGEST SELECTION OF SCOTCH IN COUNTY
o’fallon, mo HOME OF THE
OVER 180
WHISKEYS
dardenne prairie mo 63368
636-294-5911
FOLLOW our events at:
EXTENSION and bryan rd on hwy n
@EverythingWine1
bry
an r
d
FAMOUS BARREL ROLL JUST OFF 1001 RONDALE CT THE NEW PAGE hwy n page ext - hwy 364
/EverythingWineAndCigars