Side Project Imperial Stout Aged in 2 Rye Whiskey Barrels & Blended with Coffee Beans From 5 Local Roasters on 3/30!

– – – Thank you for a great Dieu du Ciel! Péché Day Saturday! Due to our commitment to Péché Day, we are celebrating the Maplewood Coffee Crawl one week late – we are celebrating THIS Saturday, March 30th, at both Side Project locations! – – –

This Saturday, March 30th, BOTH The Side Project Cellar and the Brewery Tasting Room will be tapping a delicious Side Project Imperial Stout aged in two Rye Whiskey Barrels + that base beer blended with different coffee beans from five local St. Louis roasters! It’s always fun for people to decide which coffee bean works best with the beer and to pick your favorites! Here’s the schedule for both locations:

AT OPEN: Side Project Omega : Barrels 127 & 128 (Tapping at 12pm at Brewery, 1pm at Cellar)

This is the Base Imperial Stout for all beers below. The base beer will be tapped at Open at both locations, so tapped at our 12pm Open at the Brewery Tasting Room and at our 1pm Open at The Side Project Cellar. This year, it is a blend of Barrels 127 & 128, which is one of our Imperial Stout recipes that is used to create our various Derivation blends and Beer : Barrel : Time. It is brewed with 7 different malts and fermented with a blend of yeast strains and was aged in Rittenhouse Rye Barrels for 18 months before being used for this project. 15% ABV

1pm: Kicking off the day with two local Maplewood roasters:

Side Project Omega : Barrels 127 & 128 – La Cosecha

Side Project Omega : Barrels 127 & 128 – Foundation Grounds

2pm: Side Project Omega : Barrels 127 & 128 – Blueprint

3pm: Side Project Omega : Barrels 127 & 128 – Kaldi’s

4pm: Side Project Omega : Barrels 127 & 128 – Sump

We’re gathering the regions, bean tasting notes, etc… for each coffee bean so you’ll be able to compare the beers with information about each bean! I’ll also get the specific coffee beans used from each local roaster posted this week… Cory got a little too excited at Sump and Kaldi’s this year and chose TWO different beans from each of them, so The SP Cellar and Brewery Tasting Room will have different coffee beans on draft for the Sump blend and Kaldi’s blend. I will edit this post with ALL the bean info for each location this week.

We’ll see you this weekend! You do NOT need tickets to visit The Side Project Cellar or Brewery tasting room. You can purchase each stout separately. Please note both the Brewery tasting room (Open 12-7pm) and The Side Project Cellar (Open 1-11pm) are open regular business hours this Saturday.

Thank you!