Smooth is our Blonde Missouri Wild Ale that was fermented in and aged in our oldest French Oak foedre with Missouri microflora for a number of years. Once mature, it was racked on Missouri Nectarines.

Balaton is our Wild Missouri Brown Ale that was fermented in and aged in local Chambourcin Barrels with Missouri microflora for over a year with Michigan Balaton Cherries. We wanted Balaton to be soft, yet complex, so it is only 5% abv with a higher level of Brett influence and more impactful oak presence to balance out the signature Side Project acidity and the tart, cinnamon notes of the cherries...

Flanders style red ale fermented and aged in Missouri oak red wine barrels with Missouri blueberries.Foedre aged Missouri Wild ale with wild yeast, wild bacteria and Oregon black raspberries.

Merci is a blended Missouri Wild Ale in which every blend has been unique. The foundation for this beer has always been un-fruited, blond Saisons and Wild Ales that focus on vinous characters that exemplify not only our love of wine, but that of the crew of The Wine & Cheese Place as well. The focus is simplistic blends that provide incredible depth and a fun, unique palate experience that showcases Side Project characteristics.

Saison du Blé is the harmony of a fluffy Wheat Saison and a traditional, rustic Saison with Brettanomyces and Lactobacillus. The wheat balances a very dry body with a creamy, billowy mouthfeel, and our house Saison yeast adds complexity and acidity. This farmhouse ale was aged in Chardonnay barrels and a Missouri Oak Foedre for several months.

La Ruche is a delicate Missouri Saison fermented using a blend of our local microflora and a traditional Saison yeast. Blend #2 is brewed with Alfalfa Honey, fermented with our Native Microflora, aged in Missouri Oak and released in conjunction with the National Honey Beer Summit here in STL.

Blanc de Blancs started as a Biere de Champagne malt bill that was fermented in Chardonnay barrels with Missouri grown Chardonnel grapes. The native Missouri microflora that was present on the grapes provide the sour depth and funky complexity of this wild ale.Missouri Sour Brown that was cofermented with crabapples from the Angry Orchard innovation cider house in Walden New York. We brewed this beer with our great and long time friend Ryan Burk, the head cidermaker at Angry Orchard, before racking it to French Oak Puncheons to age a year before being bottled and naturally conditioned.

European hopped Session Blonde Farmhouse Ale aged in Chardonnay Barrels for 6 months with Brettanomyces and Lactobacillus.

For the 2017 harvest, we also selected Chambourcin grapes from Noboleis Vineyards in the Augusta AVA along the Missouri River, located 32 miles west of our brewery. For this project, we used the same malt bill as our collaborators and co-fermented the wort with the must of the Chambourcin grapes. To extract as much color, body and complexity from the grapes, we allowed the hybrid to stay in contact with the skins for 4 weeks while the native microflora from the must and our Missouri cultures used in our brewing co-fermented the hybrid in stainless. The hybrid was then racked to French Oak 500L Puncheons and aged for 11 months before being naturally conditioned in the bottles and kegs.

Missouri Sour Brown that was cofermented with crabapples from the Angry Orchard innovation cider house in Walden New York. We brewed this beer with our great and long time friend Ryan Burk, the head cidermaker at Angry Orchard, before racking it to French Oak Puncheons to age a year before being bottled and naturally conditioned.