Funky Wit Melon

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 Apricot

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.

Suburban Beverage

Funky Wit Raspberry

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.

Owen

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.

Keith's Korner

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.

Handshake Drugs (IPA 16)

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.

Corail de Sang

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.

EdgeWild Saison

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.

Citra Paradisi

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.