Side Project Brewing Announces Upcoming Releases

Side Project focuses on producing small-batch ales in which 100% of the beer produced will spend some time in wine

and/or spirits barrels. Open fermentation, barrel fermentation and spontaneous fermentation in the coolship will be

the inspirations behind the old-world Saisons, Flanders-style Ales and American Wild Ales that will be the majority of

the production. Barleywines, Imperial Stouts, Adambiers and other strong ales that benefit from extended aging and

the nuances of spirits barrels will contribute to the unique lineup of barrel-aged ales. All of the ales will be unfiltered,

unpasteurized and bottle-conditioned. Production is currently underway as a gypsy brewery, in which we are leasing

time and space from Perennial Artisan Ales, also in St. Louis, with future plans of our own barrel-aging and fermentation

facility. Production is carried out entirely by the owner and brewer, Cory King.

Side Project’s Owner and Brewer is Cory King, who is currently Head Brewer of Perennial Artisan Ales in St. Louis.

Cory has a bachelor’s degree in chemistry and a master’s degree in business. He began experimenting as a homebrewer in 2007. Time as the craft beer manager for a local beer distributor, a manager for a high-volume craft account

and being an award-winning homebrewer, helped Cory get his professional brewing start when Phil Wymore was

hiring for Perennial in the summer of 2011. Cory has developed a passion for the barrel-aging program and mixed/wild

fermentation processes while brewing at Perennial. Cory has also formulated several highly-rated Perennial beers such

as Blueberry Flanders, Savant Beersel, Woodside, Barrel-Aged Sump, Abraxas, and Barrel-Aged Abraxas, which earned a

silver medal at the Festival of Barrel-Aged Beers in Chicago in 2012. Side Project Brewing will focus on Cory’s passion for

barrel aging and will feature an extensive repertoire of always-changing ales.

Side Project’s first releases will be (no distribution, available only at Perennial Artisan Ales – 8125 Michigan Avenue,

14.3% ABV

The Origin is a blend of Imperial Stout, Black Oatwine and Baltic Porter that was aged for 20 months in a Rittenhouse

Rye barrel with Madagascar Vanilla Beans. It is our Batch #1, Barrel #1 and our first release. It is never to be brewed

7% ABV

Saison du Fermier is a Chardonnay barrel-fermented Saison. It is the harmony of new and old. It is robust and has

the paler color of modern Saisons, yet it is balanced with the brightness, depth and rustic character of Brettanomyces

and Lactobacillus found in traditional Saisons. This farmhouse ale was fermented in and aged in wine barrels for several

6% ABV

Our Brett Project series is the exploration of how single strains of Brettanomyces ferment and condition a Saison

malt bill. Each Brett Project will be fermented in and aged in wine barrels with a different Brettanomyces strain to

showcase its unique characteristics. Brett Project #1 showcases a Brettanomyces strain isolated by our friend at BKYeast

Brett Project #1 with Lactobacillus

Brett Project #2 – Drie Fonteinen Brettanomyces