Inspired by a mutual love of chocolate oranges, 'Til the Night Closes In is an imperial milk stout we created with our good friends at Jester King. We wanted something dark and rich accented by the brightness of fresh citrus, so Jeff and Averie brought up a bunch of dried tangerines and fresh satsuma oranges from central Texas to punch up the Mandarina Bavaria hops in the whirlpool. After fermentation we steeped the beer on cacao nibs, Madagascar vanilla beans, and fresh Valencia orange peel. The result is smooth and sweet with a tart pop of citrus. Enjoy!
17 is an Imperial Stout brewed with huge amounts of chocolate malts, cacao nibs, and mint leaves. This hearty stout boasts 10% ABV and big chocolate aromas and flavors with a hint of fresh mint. This beer is perfect for the last cold months of the winter.
An Imperial Stout brewed with ancho chili peppers, cacao nibs, vanilla beans, and cinnamon sticks. Pouring deep brown with a thick head, this beer has a complex body with a delicious lingering roastiness. Abraxas is brewed with unique ingredients intended to challenge and excite the palate. It may be enjoyed right away or allowed to age in the bottle. Vertical tastings are encouraged.
We brewed this Beire du Miel for the yearly Honey Summit hosted in St. Louis. This year beer was brewed with Pilsner malt and Spelt. A heavy dose of aged hops and Rosemary Honey in the boil lend grassy and floral aromas. We then added more Rosemary Honey at the end of fermentation that lended a nice tart finish from the lacto in the Honey. It was then let to age in stainless until supremely dry, and then package conditioned naturally in kegs.
A Belgian style ale that pours bright with an egg shell cap that leaves sticky lacing above the sunset orange color. Our primary Belgian yeast strain is accompanied by Brettanomyces Bruxellensis for two fermentations that create deeper aromatics of stone fruit and farmhouse pollen and flavors of honey and green tea.
Bailey's Chocolate Ale is a sessionable English-style oatmeal stout steeped on cacao nibs and Madagascar vanilla beans to provide a subtle sweetness on top of layers of bitter chocolate and roasted malt.
BA 17 is the barrel-aged version of our imperial mint chocolate stout. It's a blend of select barrels of our imperial stout, which have been aging in Rittenhouse Rye Barrels for more than a year before being infused with cocoa nibs, dried peppermint, and Madagascar vanilla beans. Rich fudge and brownie batter flavors meld with layers of caramel and oak vanillin, all brightened by a measured wave of cooling mint. On the finish there's a subtle hint of maple and dried tobacco. BA 17 is a decadent dessert in its own right and also pairs wonderfully with ice cream.
Our 2016 cider is a blend of pressed juice from Midwest-grown Fuji, Jonathan, Red Delicious, and Golden Delicious apples. The juices undergo a mixed fermentation in wine barrels for one year before blending and bottle conditioning. Our cider is unfiltered and all natural. We hope you enjoy the results of these traditional production methods.
Our 2018 English-style barleywine aged for 13 months in Heaven Hill rye whiskey barrels. A potent and contemplative combination of maple, brown sugar, dates, and prune aromas open in the glass as the beer warms. Layers of vanilla, caramel, and more dried fruit follow with each warming sip. Share and pair with a stinky bleu cheese.
We brew this amber colored Autumn lager every year for our great friend Kevin Willman of Farmhaus. Brewed with German Pilsner and German Munich Malt, this light crisp lager has a nice bready backbone with a light cracker finish. Unfiltered and crushable, this beer keeps you going through the fall months.
Campers' Reserve is the result of aging our flagship Belgian-style Pale Ale, Hommel Bier, in oak puncheons with two strains of Brettanomyces. After resting for nine months, we dry-hopped with Cascade, Simcoe, and Mt. Hood prior to bottle conditioning. Juicy grapefruit, orange, and pine dominate the aroma, with accents of spicy Brett phenolics. The sip provides a fruity punch of hop candy supported by bready malt. Soft, yet tropical and spicy Brett rounds everything out and extends into the finish, making for a unique and elegant experience. 5.9% ABV
Citra Paradisi is a six grain saison dry-hopped with Citra, Simcoe, and Mosaic. A touch of grapefruit oil was added prior to packaging to create a light and bright citrus note, a natural extension of the hop character. Fermented with a blend of a favorite farmhouse ale strain and Brettanomyces Claussenii. Citra Paradisi was brewed to celebrate the 35th birthday of The Wine and Cheese Place, a cornerstone of the Saint Louis beer scene and one of our biggest supporters from the beginning. Pairs brilliantly with a variety of cheeses, goat cheese tarts, and roast chicken.
2016 Coffee Abraxas was made with Ethiopian (Chelbessa) coffee beans that were selected, roasted, and ground by Sump Coffee. This variety is known for it's bright citrus and subtle pine notes. We cold brewed the coffee and produced a blend that marries perfectly with the stout. It packs plenty of aroma upfront and has a smooth, luxurious finish. As with all coffee beers, it is best enjoyed fresh.
Corail de Sang is a Belgian-style Saison with torrified wheat aged in red wine puncheons with Brettanomyces for seven months. Bottle conditioned, oak aged and brewed in collaboration with Paul Hayden and the Wine and Cheese Place to celebrate their 35th Anniversary.
Devil's Heart of Gold wheatwine is built on a simple yet massive foundation of American two-row barley and white wheat. We boil the wort for 3 1/2 hours before fermenting with a classic English ale yeast. It's then put to rest for a year in Rittenhouse Rye barrels, which allows the already decadent beer the opportunity to smooth out and take on heightened complexity from the oak. The result is a chestnut hued beer of substantial strength with layers of toffee, maple, and vanilla. Serve cool and sip slowly. Devil's Heart of Gold is ready to drink now, but will also reward proper cellaring.
Inspired by the Abbey ales of Belgium, we created a dark, malty dubbel using a varieties of specialty malts, dark Belgian candi sugar, and dried Deglet Noor dates from California. Brewed in collaboration with The Block Restaurant. Ideally paired with roasted/grilled/smoked meats and chocolate. 7% ABV
Edgewild is a mixed-fermentation saison based off a simple grist of Pilsner and wheat malt. It underwent a primary fermentation in stainless with two different farmhouse ale strains before being moved to barrels from EdgeWild Winery with a house cocktail of Brettanomyces and souring bacteria, where it was allowed to age and mature for 10 months. Bottle conditioned.
The rebirth of Fantastic Voyage is a return to slow jams and silk sheets. We combine a smooth yet strong imperial milk stout base with a heap of dried coconut in the whirlpool. The result is a luscious blend of bakers chocolate, subtle roast, and sweet coconut. So take a sip and just sail on.
Available in cans and on draft!
Five Little Monkeys is a throwback collaboration with our good friends at 2nd Shift Brewing to celebrate the opening of their new brewery and tasting room. Paying homage to some of the craft beers that first inspired us, this American pale wheat ale is bursting with grapefruit and apricot. 6.1% ABV
Flat Rock was created using the traditional saison production method of bière de coupage, which combines a fresh, young beer with mature, barrel-aged beer. We blended equal parts of fresh Saison de Lis with a mixed-fermentation saison that had been aging in a French oak foeder for over a year, and then allowed them to mature further before bottle conditioning. The result is light and bright, with flavors of lemon peel and orange complemented by a soft minerality. Enjoy Flat Rock on its own as an aperitif or with lighter fare. Blended exclusively for Bluestem in Kansas City. 5.0% ABV
Belgian-style farmhouse ale brewed with wheat, spelt, and oats (and barley!) A spicy yeast character enhances the orange peel and coriander additions, blending the line between saison and wit. 5.0% ABV
Funky Wit begins its life as a traditional Belgian-style Witbier, with whirlpool additions of sweet orange peel, coriander, and black pepper, and a primary fermentation in stainless steel with a classic yeast strain. It's then inoculated with a house blend of Brettanomyces, Lactobacillus, and Pediococcus, and left to age in our oak foeders for at least a year. After bottle conditioning, the resulting beers displays a soft yet bright acidity, which livens up the gentle coriander spicing and the sweet coconut and vanilla tones of the oak.
Funky Wit Apricot begins its life as a traditional Belgian-style Witbier, with whirlpool additions of sweet orange peel, coriander, and black pepper, and a primary fermentation in stainless steel with a classic yeast strain. It's then inoculated with a house blend of Brettanomyces, Lactobacillus, and Pediococcus, and left to age in our oak foeders for at least a year. We then rack the beer to wine barrels on top of an ample portion of puréed apricots and allow it to referment to dryness before bottle conditioning.
Funky Wit Charentais Melon begins its life as a traditional Belgian-style Witbier, with whirlpool additions of sweet orange peel, coriander, and black pepper, and a primary fermentation in stainless steel with a classic yeast strain. It's then inoculated with a house blend of Brettanomyces, Lactobacillus, and Pediococcus, and left to age in our oak foeders for at least a year. We then rack the beer to wine barrels on top of an ample portion of puréed Charentais melons and allow it to referment to dryness before bottle conditioning.
Funky Wit Raspberry begins its life as a traditional Belgian-style Witbier, with whirlpool additions of sweet orange peel, coriander, and black pepper, and a primary fermentation in stainless steel with a classic yeast strain. It's then inoculated with a house blend of Brettanomyces, Lactobacillus, and Pediococcus, and left to age in our oak foeders for at least a year. We then rack the beer to wine barrels on top of an ample portion of puréed raspberries and allow it to referment to dryness before bottle conditioning.
Giant Steps is a study on the blending and harmony of wine barrel aged beers. Based around 2 French Oak Red Wine Puncheons, this series will be an ever revolving door of styles and flavor components. Stay rooted, but never stagnant.
Blend 1 brings together a Puncheon fermented Red Wheat and Rye Saison aged for 7 months and conditioned on Apricots, with a single barrel of 17 month old French Oak fermented South City Wild Ale. This batch was entirely fermented in French Oak with both Brettanomyces and natively captured yeast and bacteria. Packaged conditioned with a house blend of Brettanomyces, Giant Steps Blend 1 will change and develop with aging.
Glitter & Gold is a Midwest bière de miel brewed with Missouri wildflower honey, a good grip of spelt, and flaked oats. Soft and billowy, yet intensely floral. It's a toast to the wedding of our good friends, Chad and Ashley. Drink with ones you love. Bottle conditioned.
Matt's first recipe, IPA #16 aka Handshake drugs (#therealipa16) is a 100% Huell Melon Dry-hopped IPA. Clocking in at 6.4% and 36 IBUs, Handshake Drugs brings a soft bitterness with big notes of melon, strawberry and a mellow earthiness. Named for a song by St. Louis area legends and Matt's favorite band, Wilco, whose music demonstrates the human condition draped in rock and roll. Reminiscent of these vibes, this beer will calm the nerves and fill the soul.
Heart of Gold is our Wheatwine, an American take on the classic Barleywine. Brewed to "wine strength" but with a malt bill full of wheat, Heart of Gold has a beautiful tawny color from its extended boil. Flavors of molasses, brown sugar, and honey covered biscuits are characters of the maltiness that are accentuated by the fruity and nutty yeast that was used to fermented it to 10% ABV. American hops balance the bold body with their clean bitterness and citrus forward flavor.
A dry-hopped Belgian Pale Ale which defies tradition by combining Chinook and Columbus hops in the kettle, a dry hop addition of Simcoe, Cascade, and Mt. Hood Hops, American malts, and a Belgian yeast strain. The result is a beer with earthy and spicy tones from the yeast and a slight orange note contributed by the hops. Our first beer--draft only.
Keith's Korner is a new IPA featuring an English yeast strain known for its fruity aroma. We used Golden Promise as the base malt along with Munich for some additional backbone. Brewed with Simcoe and Centennial and dry-hopped with Denali, Motueka and an Experimental hop, this IPA will be light orange in color with aromas of dreamsicles, tropical fruit, and grass.
We invited our good friend Ron Jeffries from Jolly Pumpkin down to brew a beer with us that encompasses the Missouri Peach harvest. Brewed with Vienna malt, unmalted wheat and flaked oats, this beer went through primary fermentation in stainless steel with a classic Belgian yeast strain. It was then racked into French Oak barrels with a house blend of bacteria and yeast and aged for 9 months. We then racked the mature beer onto 1500 pounds of fresh Missouri Peaches where it rested for 3 additional months, and finally was conditioned naturally in this bottle.
In March 2018, Phil celebrated his 40th birthday by brewing an IPA with his old friends at Half Acre Beer Co. The result is Lascaux, named for the region in France where the earliest known cave paintings by prehistoric humans were discovered in 1940. Lascaux is heavily dry hopped with Ekuanot and Citra, and best enjoyed while pondering what life was like for humans 17,000 years ago. 6.7% ABV. 45 IBU
Every year we set aside a few of our absolute best barrels of imperial stout to stand on their own, unadulterated and without adjuncts. We call this blend Maman, or the mother of our barrel-aged stout series. 2017 Maman was aged for 18 to 20 months in Rittenhouse Rye and Elijah Craig barrels before blending and packaging. It's our purest expression of beer in oak and presents a luxurious combination of cocoa, caramel, vanilla, and maple wrapped up with a big boozy bow.
Belgian-style Saison dry-hopped with German Hallertau & package conditioned. Brewed in collaboration with The Commons.
2016 Silver Medal Winner - Great American Beer Festival
Merna is a mixed culture ale aged in oak. Brewed with a heavy amount of wheat and gently hopped in order to give the selected yeast and bacteria culture the ability to be fully expressed. Aged for 8 months in selected oak wine barrels, then package conditioned. Pours golden-orange, and has a sweet-tart/funky aroma rounded out by the oak presence. Originally brewed for our brewer Tim Doeschot's wife, we now share the love for all to enjoy!
Ollie Ollie Oxen Free is a 4.5% ABV Session IPA brewed with our friends at Olive + Oak. Light and refreshing with an aroma of citrus fruits and melon contributed by a combination of Centennial, Falconer’s Flight, and Mosaic hops
On y Va, or "Let's Go!", is a modern saison brewed with barley, wheat, and oats, and fermented with two classic saison strains. For an American fruit punch, we hopped it generously in the kettle and fermenter with the Pink Boots Blend created by YCH Hops and the Pink Boots Society, a global nonprofit organization supporting women in the brewing profession. More than a dozen women in the St. Louis brewing community gathered at Perennial Artisan Ales on International Women's Day to brew On y Va.
Please join us for the release of draft and 16 oz cans in the Perennial tasting room on Saturday, March 31 at noon. All profits will be donated to Safe Connections, a local organization dedicated to reducing the impact and incidence of relationship violence and sexual assault through education, crisis intervention, counseling and support services.
Owen is a table strength saison kettle and dry-hopped with Mosaic, and package conditioned with Brettanomyces Claussenii. It opens with aromas of ripe papaya and subtle pineapple. The tropical character continues on the palate with complementary notes of rose petals and mineral water. High attenuation and a lean base of Pilsner malt and torrified wheat combine to create an incredibly dry beer with a snappy finish. Serve as an aperitif or try with ceviche.
An American Brown Ale, brewed with a few hundred pounds of maple roasted Missouri squash. The brewers also added cinnamon and cloves to make this beer a perfect companion to hearty dinners or seasonal desserts. The harmonious marriage between spices and squash allow this beer to remind you of the best qualities that arrive with autumn.
German-style tart wheat beer that’s perfect for the hot summer months. Using only the best Missouri peaches, we turned an easily overdone style into a refreshing and light bodied summer beer. A beautiful golden hazy color accompany the delicate fruit flavor, ending perfectly with a crisp dry finish. Tailored for a bbq or picnic, this sessionable seasonal will appeal to beer geeks and wine lovers alike.
Pils is our dry-hopped, unfiltered lager created with 100% German malt and Tettnang and Saphir hops in the kettle and fermenter. Spicy noble hop character over sweet Pilsner malt. Pepper, lemon ice, black tea. This is the first iteration in pursuit of the fizzy yellow beer of my dreams. Brewed for our friends at Edgewild and shared in our tasting room. 5% ABV, 30 IBUs
Prism is a new, ongoing series we created to reflect classic and experimental hop varietals through the form of dry-hopped saison. Three times a year we'll release cans and draft of a new Prism using a simple grist and a blend of saison yeast strains to create a platform for showcasing a different combination of hops.
PRISM: amarillo + wakatu is a 6.2% dry-hopped saison with Amarillo and Wakatu hops.
For the third installment of Prism, our dry-hopped saison series, we selected Cascade and Hallertau Blanc. Using the same simple grist, and expressive Belgian yeast strain, this itineration of Prism exudes huge grapefruit notes blended with massive aromas of white tea with a slight classic grassy finish that we all love in saison.
Available on draft and in 16oz x 4 packs!
Prism is a new, ongoing series we created to reflect classic and experimental hop varietals through the
form of dry-hopped saison. Three times a year we'll release cans and draft of a new Prism using a simple grist and a blend of saison yeast strains to create a platform for showcasing a different combination of hops.
Belgian-style Saison dry-hopped with Mosaic.
Prodigal is an imperial oatmeal milk stout with a massive fudge and roast malt character. It’s a foundation for some of our favorite stouts, now here to stand on its own adorned with only a handful of cacao nibs and Madagascar vanilla beans to round out the edges.
We brewed this hazy IPA with our good friends Trillium out in Boston. Brewed with gobs of Spelt, and heavily dry-hopped with Mosaic and Galaxy. Brewery release only.
Reverie is a blend of barrel-aged strong ales. We began with an imperial red ale and aged it for 15 months in Rittenhouse Rye and red wine barrels before combining the two threads and packaging. The barrels imparted a deep chocolate hue and a decadent mix of vanilla, maple, and red fruit. Notes of cocoa, caramel, and spicy oak emerge as the beer warms in the glass. Full and slightly effervescent on the palate, Reverie continues to evolve long into the finish. At 12% abv, it's warm but well-rounded and perfect for sharing as the nights turn crisp
A straw colored Belgian-style Saison brewed with chamomile flowers. It is fermented with a traditional saison yeast strain that imparts fruity and spicy notes that dovetail perfectly with the tea-like quality of the chamomile. Finishes dry, tart, and refreshing.
Now available in 16oz cans!
This year's batch of Savant Beersel began with a strong Belgian-style pale base beer fermented with a favorite strain of Brettanomyces and allowed to mature in red wine barrels for 12 months. We then blended the best barrels with fresh Norton grapes from our friends at Charleville Vineyards in Ste. Genevieve, Mo., and allowed it to referment to dryness in stainless steel for 3 months before bottle conditioning for an additional 4 months. The result is a celebration of Brettanomyces and Missouri wine grapes. Tart and bright grape and berry notes combine creating a bracing acidity over earthy funk and subtle caramel malt. The time spent in oak provides a gentle oak vanillin that softens the Norton's firm tannin. Concentrated and complex with lively carbonation. Bottle conditioned.
“She’s like a rainbow” is a rosé inspired “graf”. This interpretation blends our Merna, a mixed-fermentation ale aged in oak, with a cider made from local apple juice fermented with a clean ale yeast, then aged in oak. We then blended equal parts onto raspberries in stainless steel for secondary fermentation. The result is dry, lightly funky, and fruit forward fusion of beer and cider. Bottle Conditioned
Ship of the Sun is a mixed fermentation saison created with a blend of a favorite farmhouse ale strain and Brettanomyces. Hopped in the kettle and fermenter with Styrian Goldings and East Kent Goldings. Package conditioned.
Static Electricity is an 8% DIPA brewed with Flaked Oats and Vienna malt grown in Chile. Hopped in the kettle and dry-hopped with a reasonable amount of Simcoe and Falconer's Flight. Apricot and oranges on the nose and palate with a slight bitterness.
Imperial Stout with Sump Coffee
Our imperial coffee stout is made in collaboration with the devilishly handsome Scott Carey & Co. at South City's Sump Coffee. For this year's batch, we chose a coffee from the Cauca region of Colombia, which provides a classic coffee stout profile full of caramel, maple, and pecan.
A big, rich English style Barleywine that, as its name suggests, has tints of ruby around the edges of its brown body, with a toffee, caramel, toasted pecan sweetness that is kept in balance with a smooth, alcohol warmth, and slightly fruity American hop note. This will be perfect around the fire, with a cigar, with a rich meal, or just while cozying up and relaxing with family and friends this season. It may be enjoyed right away, or allowed to age in the bottle. Vertical tastings are encouraged.
To create Von Pampelmuse, we souped up our Berliner Weisse base with generous doses of Mandarin orange and Rio Red grapefruit during fermentation. The result is a juicy summer crusher bursting with citrus.
White Impala is back, but like cargo shorts and Jodeci's first three albums, some would argue it's never left. Mosaic, Huell Melon, and Mandarina Bavaria hops create a tangerine dream on red and white wheat rims. This juicy wheater is inspired by Timberlands, purple shirts, buddy boxes, door men, life insurance salesmen, and parking lot work trips. 6.0% ABV, 44 IBUs.
Working Title, a Belgian-style pale ale conditioned with Brettanomyces Bruxellensis. Kettle and dry hop additions of Crystal hops provide a bright orange complement to the pineapple and earthy funk of the Brettanomyces. Underneath is a lean, bready malt body that finishes dry and crisp.