BEER ET AL.

BY KATIE HERRERA

Seasonal Lagers

Seasonally released, German-inspired lagers are having a moment, from the springtime Foeder Maibock by Rockwell Beer Co. to fall-friendly Märzen like Main & Mill Oktoberfestus. From the bready, refreshing Vienna lager that quenches summer’s incessant heat to the toasty doppelbock that emboldens a necessary winter warmth, there is always a perfectly timed, cold-fermented beauty for lovers of pure simplicity.

Nonalcoholic beer

Innovation in alcohol-removal technology, and its increased accessibility, have helped drive recent growth in NA beer. Gone are the days of simply boiling off the alcohol, resulting in an overcooked and less desirable product. Saccharomycodes ludwigii, a nonalcoholproducing yeast strain from California-based White Labs, is the newest thing to happen to NA beer. This new microorganism will allow more breweries to effectively and efficiently experiment with low- and noalcohol products, thus adding to the growth of inclusivity in imbibing.

Fruited Sours

Fruited sour beer isn’t just something you have to stand in a line and wait for anymore. These acidic brews vary in level of sourness – from mildly tart and effervescent to enamel-ripping and poppy – and are now commonplace across all types of bar programs, from restaurant chain to neighborhood hot spot, due to the prevalence of the style in brewer repertoires. Check out rotating fruit series like Recess Brewing’s Brainiac, Wellspent Brewing Co.’s On the Bright Side and Bluewood Brewing’s Hop Tart.

Hazy IPAs

Either it’s the focal point of a brewery, like that of Narrow Gauge Brewing Co., or a style a brewery executes occasionally to appease the masses, like Hallertau Haze from Urban Chestnut Brewing Co Regardless of why, the New England-style IPA is here to stay. These hazy brews showcase a massive hop load, but instead of being outrageously and divisively bitter, a la West Coast-style IPAs, they express their appeal through a juicy, dank aroma and succulent flavor profile with little to no bitterness.

Barrel-Aged Beauty

It’s hard to believe that a decade has passed since Side Project Brewing’s first release in September 2013. Side Project’s barrel-aging program helped put St. Louis on the international beer map with people coming from all over the world to imbibe at The Cellar and at the tasting room. Fortunately, well done, barrel-aged liquid isn’t as tricky to come by as it once was with exceptional offerings also coming from Perennial Artisan Ales, 2nd Shift Brewing, Melvin Brewing and White Rooster Farmhouse Brewery. Whether you’re a local or traveler or your tastes run rich and luscious or tart and funky, a thoughtfully produced, barrel-aged beer is certain to be a part of your beer journey in the Lou.

Terpenes

Albeit slow to the pickup in St. Louis, the legalization of cannabis across the country is having a positive impact on beer innovation. While economists argue whether the legalization of marijuana and other cannabinoid products impacts beer sales, brewers are harnessing the dope effects of adding terpenes to hop-forward beers. Terpenes – the sativa aroma and flavor compounds found in both hops and cannabis – make beer (and other products) danker by augmenting kush-like flavors of tropical fruit, pine and resin.