Tuesday, August 4, 2015

Jameson Whiskey aged in STOUT Beer Barrels.

Back in stock!

Jameson Irish Whiskey Caskmates "Stout Edition"...$33.99
What happens when Jameson Original is aged in oak casks that have been seasoned with craft Irish stout? The answer lies in this limited release Jameson Caskmates. Experience the culmination of this collaboration before this experimental edition whiskey is gone.

Jameson aged in  stout-seasoned casks for a truly original finish

When the Jameson Master Distiller met the Master Brewer from Franciscan Wells for a drink, a plan was hatched to send a few Jameson casks to their brewery down the road for them to age their craft Irish stout. The time came for the casks to return home and our Master Distiller saw an opportunity which piqued his curiosity. He re-filled the stout-seasoned barrels with Jameson Whiskey, and Jameson Caskmates emerged; a whiskey that retains all the triple distilled smoothness of Jameson Original, with a truly unique finish. The subtle suggestion of hops, cocoa and coffee are signposts that it has bumped shoulders with stout; however, Caskmates is undeniably a member of the Jameson family.

The initial aroma of freshly mown Hay is complimented by a crisp Orchard Fruit character, Green Apples and Pears along with a twist of Lime Zest. Mild Pot Still Spices appear, deepening from Green Tea to Hazel Nut and Milk Chocolate. The lingering Hop influence combines effortlessly with Toasted Oak and Barley Grains to form a solid base.

As expected, there is the initial sweet mouth coating typical of the Irish Pot Still Whiskey inclusion. Then the effect of the Beer Cask finish becomes apparent with the subtle touch of Hops and Cocoa Beans. Some Marzipan and Charred Oak add to the complexity.

Long and sweet with Milk Chocolate and Butterscotch

Hanssens Artisanaal

Hanssens Lambic Experimental Raspberry...$13.99

Hanssens Scarenbecca Kriek....$21.99 / 375ml
Lambic brewed with wild Belgian Schaerbeek Sour Cherries

Hanssens Oude Gueuze...$17.99 / 750ml
"Hanssens Oude Gueuze has a hazy gold color and an aroma of wet wool, preserved lemons, vanilla, and earth. The palate is sharply tangy and dry, opening up to a marvelously complex display of citrus and damp earth in the center. The finish is miles long and juicily acidic, with a final flourish of fruit. This would be brilliant wit ha good ceviche packed with shrimp and avocado."
--Garrett Oliver, The Brewmaster's Table

De Proef Left Hand Wekken Sour

Blend of Imperial Stout and Flemish Sour

De Proef Left Hand Wekken Sour...$13.99 / 750ml
Every year, De Proef Brouwerji of Lochristi, Belgium offers a new addition to their coveted Brewmaster’s Collaboration. For 2015, Left Hand Brewing and our co-founder Eric Wallace had the great privilege of being this year’s guest brewery in the series. Dirk Naudis of De Proef Brouwerji and Eric Wallace of Left Hand Brewing are proud to announce Wekken Sour, brewed with our renown Wake Up Dead Russian Imperial Stout and De Proef’s Zoetzuur Flanders Red style!

“The first thing we discussed on tasting this beer was how good that blending session had to be. You’re taking Left Hand’s massive, deeply nuanced imperial stout—a chewy mixture of raisins, dark chocolate, cocoa, and licorice—and bringing it together with what seems to be an ideal counterpoint for this sort of beer. De Proef’s Zoetzuur is one of our favorite takes on the Flanders red style, with bright acidity and chewiness that does its sweet + sour right. We were continually impressed by how this collab feels like more than the sum of its parts.

This pours a deep, chocolate-brown color, mostly opaque. There’s a creamy, light-tan head on top of things, reasonably well formed and providing some nice lacing. If there’s a main, composite view we kept coming back to with Wekken Sour, it was the sensory execution of a milk chocolate-covered cherry: aromatics offer up some rich cocoa, set alongside the dark and juicy cherry qualities of the Zoetzuur. And this doesn’t seem overly heavy, and certainly not syrupy. Instead that toasty undercurrent of the Left for Dead offers some really nice lift: toasted marshmallow, cake ice cream cone, plus a rich cherry quality that feels like ripe fruit.”

Alvinne Sour Collection Phi

Back in stock!

Alvinne Sour Collection Phi...$4.99 / 11.2oz
10% ABV
"Blond sour ale - mixed fermentation - with dried hop flowers aged in stainless steel - contains barley malt. Morpheus Yeast"

Blackberry Farm “Classic Saison”

Blackberry Farm “Classic Saison”...$12.99 / 750ml
This is a Belgian-style farmhouse ale. The aroma is dominated by fruity esters reminiscent of citrus fruits along with a moderate earthy and floral hop aroma from the use of Noble-type hops in the brewing process. Has a deep gold, hue that is often hazy, and a voluminous head on pouring as a result of the bottle-conditioning and high natural carbonation. The beer is medium-bodied and has a very refreshing effervescence which, along with a fairly low alcohol content of 6% by volume, makes this a beer to be enjoyed on a warm day by itself or with a wide range of foods, whether casual or fine dining. Complex flavors and aromas in this beer are a result of the special yeast used in fermentation combined with the additional complexity added by bottle-conditioning in large bottles for at least six weeks before being released.

Monday, August 3, 2015

Anima - Italian Craft Beer

In stock at Rock Hill, Forsyth and New Ballas!

Anima - Italian Craft Beer
Our Philosophy
We are sons of a land that is generous, we are stubborn and at the same time patient and totally dedicated to the belief in quality. Every day we concentrate our whole energy into producing a beer of utmost quality. We are committed to constantly search to improve in order to not just to quench a thirst, but to create moments of true gastronomic pleasure.
Q = log (P)
Quality is a logarithm of passion

Anima Dante....$12.99 / 500ml 

Dark strong ale
7,8 % vol
A strong red ale identified by a considerable abundance of malt, a triumph of flavours, great beverage, alcohol concealed by well-balanced hops, good froth. Eternal, a jewel for those
who love the reds.
Pairings: Combines well with seasoned cheeses, grilled meats

Anima Leonardo...$11.99 / 500ml
Blonde Ale
6,7 % vol
A strong ale, remarkablly complete, characterized by a scent of fruit, delicate body, a generous base of malt, excellent froth, a skilful closing taste of bitter. An allround perfection.
Pairings:  Combines well with: cold sliced meats, fish, red meat

Meet Legendary Golfer - Fuzzy Zoeller!

Open House Format - share with your friends

If you cannot make it and want a bottle autographed - 
order it online and we will try to get it done for you
Just mention in the notes you want it autographed


Meet Fuzzy Zoeller
Taste his Vodka!

Fuzzy Zoeller Vodka Tasting 
with Fuzzy Zoeller!

Get your vodka bottle autographed by the legend!

Monday August 3rd from 4:30-6pm

The Wine and Cheese Place
7435 Forsyth Blvd, Clayton, MO 63105

Fuzzy Zoeller. The name says it all. A legendary golfer, known for his charismatic character, Frank Urban Zoeller, "Fuzzy", is known around the world for his success, as well as his outgoing personality. Fuzzy has won ten times on the PGA Tour, including the 1979 Masters and 1984 U S Open. In addition, he has also won the 1985 and 1986 Skins Game, enhancing the exposure of the competition and increasing the television audience as a result.

After joining the Champions Tour, Fuzzy won the 2002 Senior PGA Championship as well as the 2002 Senior Slam Championship. Continuing with his winning ways, Fuzzy proceeded to win the 2003 Tylenol Shoot Out, the 2004 MasterCard Championship, as well as the 2007 Senior Skins with partner Peter Jacobsen. He continues to play on the Champions Tour and can often be heard whistling down the fairway.

In addition to his golf victories, Fuzzy has also received several awards for his sportsmanship and charity. He received the Bobby Jones Award in 1985, joining the ranks of Francis Ouimet, Babe Zaharias, Gary Player, Arnold Palmer, Bing Crosby, Bob Hope and Jack Nicklaus. Fuzzy also received the Dave Marr award in 2010 as a result of his constant commitment to bettering the game of golf.

Good Beer for sharing!

Back from a trip to Kentucky and picked up some beer not available here.

Beer is best shared - so we will open up a selection of these beers as part of our Friday tasting this week from 4-6 pm (August 7th) at Forsyth

Dogfish Head
Kentucky Ale
Anderson Valley Gose
Dark Horse

Charleville / TWCP "Barrel Aged" Box of Chocolate Volume II

We stopped online reservations, each store has 6-12 bottles left now.

Charleville Box of Chocolate "Regular"....$7.49 / 22oz

Charleville / TWCP "Barrel Aged" Box of Chocolate....$13.99 / 22oz

  • Filled December 15th
  • Bottled July 10th
  • Aged for 7 months - 2 barrel batch
  • Aged in Buffalo Trace Bourbon Barrel
  • Aged in Knob Creek Bourbon Barrel
  • Produced 192 bottles of 750ml
  • Produced 204 bottles of 22oz
  • Total bottles produced 396

Sunday, August 2, 2015

Voted Best Wine Selection! Feast Magazine Readers!

Thank you Feast and Feast Magazine Readers!!

First place for best Wine Shop in Feast Magazine!!  

We are very excited that we won best wine shop in 2015 in all three of these publications!  What a great year!!
  • Feast Magazine
  • Sauce Magazine
  • Ladue News

Store - Wine Selection: The Wine & Cheese Place

July 31, 2015 8:00 am  •  

The Wine & Cheese Place was voted the store with the best wine selection in St. Louis in the 2015 Feast 50. This Q&A was conducted with manager Paul Hayden.
Tell us about a few of your most popular items, and how they embody your mission. We stock over 5,000 wines, 1,200 beers and have been the leader in cheese for over 34 years now. We have always cut our cheese fresh to order, never cut in advance or pre-packaged. We carry rare cheeses that we have to pre-order six to eight weeks in advance. Along with selection, we offer great personal service and great prices. We stock many wines, spirits and beers that you do not see anywhere else.
We buy full barrels of bourbon and get it bottled for us, and then we take the fresh-dumped barrel and send it to local breweries here in town. They then create a beer and barrel-age it and release it exclusively at our stores. We have done such beers with Side Project Brewing, 2nd Shift Brewing, 4 Hands Brewing Co., Perennial Artisan Ales, Charleville Brewing Co. and Schlafly Beer, to name a few.
As far as wine, we do not just buy what is presented to us. We go out and find wines that are not in St. Louis. We find them and bring them to the market, wines you cannot find anywhere else. Our most popular white wine is called La Croix Gratiot Picpoul de Pinet. Strange name, but we found it and bring it in 56 cases at a time. We are the only place you can find this wine. It’s a fresh and delicious wine for any day.
What have been some milestones in your career so far? The Wine & Cheese Place has been around serving St. Louis since 1982, we are into our 34th year now. We have been instrumental in introducing a number of items to St. Louis before they were mainstream. We continue to find new products whether it be a new wine, beer, food product or cheese and bring them into the market. I have personally been here over 28 years and happy that we have survived so long to see how St. Louis has changed, both in retail and the quality of restaurants.
Clearly your work has resonated with shoppers – what would you attribute this to, and what does it mean to you? Customer service is number one. People can buy wine, cheese or beer anywhere and very conveniently at the grocery stores. They have to make a special trip to come see us. Offering expert service and knowledge keeps them coming back. We treat them like family and give them great advice to keep them coming back. We do not push wines on people; we are very low key and let them look, but we are there for them to help.
What do you hope to see happen next in the local food scene, and why? For retail and us, it is the bourbon-barrel-aging craze right now. I would like to see this continue as it is an amazing trend. Bourbon is so popular now, that it is extending into the food side more and more. People want everything bourbon-barrel-aged. We started with bourbon-barrel-aged beers with local breweries. This lead to more ideas. We also bourbon-barrel-age 100 percent Vermont organic maple syrup. We buy 55-gallon drums of syrup and age it in a fresh dumped bourbon barrel — it is called Sweet Sophie Bourbon Barrel Aged Maple Syrup (named after my daughter). We have done four barrels so far. There is nobody else in town aging their own syrup like this and I think there are only a few companies that make barrel-aged syrup in the country. It is a rare treat.
We then sent this barrel that had bourbon in it and then the maple syrup and then sent it to StiIL 630 to put whiskey in it., a rye whiskey that we call Maple Sunset — our second batch was just released [this month]. That barrel is now going to Side Project Brewing to have a beer in it next! Third time a beer from Side Project is aging in our maple syrup barrel. As you can see, we like to collaborate with local distilleries and breweries. It is another way to involve the whole community and make St. Louis an original place. We also did a batch of barrel-aged vanilla extract. We also carry barrel-aged soy sauce, bitters, teriyaki sauce and so on.
Whether it’s curating an extensive selection on collaborating on a product, where do you get your inspiration? What inspires you and motivates you to do the work that you do? Inspiration comes from listening and keeping an open mind. Kind of cliche, but looking at something in a different view. When we started buying our own barrels of bourbon, I thought there must be something we could do with these barrels instead of just display them. You could still smell the bourbon oozing from them (you knew it was fresh dumped). This was about six years ago before the barrel-aging craze. I was talking to Dan Kopman of Schlafly about doing a special beer for us. A few weeks later, the barrel came in and the light bulb went on. I emailed Dan and he liked the idea. I drove the barrel down that day without a plan and their head brewer said he had some of their Quadrupel in tanks and it was ready to go. A quad in a barrel sounded great and we filled it right on the spot. We let it age for awhile and released our first barrel-aged beer. Thus the program was born.
What’s next for you and your work? Not sure what is next on the horizon, as we’re waiting for the next inspiration to come. We have been working on finding more handmade products instead of large factory-produced products. We found some original soy sauce from Japan that is made in the old traditional way — aged over a year in barrels instead of the salty soy sauce you find in stores that is made in less than a week. People want to purchase products that they know the provenance. They do not want products that are mass-produced without care. We are finding those products both locally and internationally.
The Wine & Cheese Place, multiple locations including 7435 Forsyth Blvd., Clayton, Missouri, 314.727.8788,

Here are just a few of our awards.

  • 2015 Feast Magazine - Best Wine Selection
  • 2015 Sauce Magazine - Favorite Wine Shop
  • 2015 Ladue News Platinum List - Best Wine Store
  • 2014 Sauce Magazine Readers’ Choice Favorite Wine Shop
  • 2014 Feast Magazine People's Choice Specialty Wine, Beer and Spirits Shop
  • 2013 Sauce Magazine Reader's Choice Favorite Place to buy Cheese
  • 2012 Ladue News Platinum List - Best Place to Buy Wine
  • 2012 Sauce Magazine Readers’ Choice Favorite Wine Shop
  • 2011 Sauce Magazine Readers’ Choice Favorite Place to Buy Cheese
  • 2011 Sauce Magazine Readers’ Choice Favorite Wine Shop
  • 2011 Sauce Magazine Readers’ Choice Favorite Liquor Store
  • 2010 Sauce Magazine Readers’ Choice Favorite Wine Shop
  • 2010 Sauce Magazine Readers’ Choice Favorite Place to Buy Cheese
  • 2010 Sauce Magazine Readers’ Choice Favorite Specialty Food Shop
  • 2010 Ladue News Platinum List “Best Place to Buy Wine”
  • 2010 Riverfront Times Readers’ Choice St. Louis' Best Cheese Counter
  • 2010 Riverfront Times Readers’ Choice St. Louis' Best Liquor Store
  • 2009 Riverfront Times Readers’ Choice Best Liquor Store
  • 2009 Riverfront Times Readers’ Choice Best Cheese Selection
  • 2009 Sauce Magazine Readers’ Choice Favorite Cheese Shop
  • 2009 Sauce Magazine Readers’ Choice Favorite Wine Shop
  • 2008 Sauce Magazine Readers’ Choice Favorite Liquor Store
  • 2008 Sauce Magazine Readers’ Choice Favorite Wine Shop
  • 2008 Sauce Magazine Readers’ Choice Favorite Place to Buy Cheese
  • 2008 Ladue News Best Cheese Selection
  • 2008 Ladue News Platinum List Award Winner

Friday, July 31, 2015

Save the Date! Missouri Craft Distillery Tasting!

Open House Missouri Spirits Tasting!
Join us September 4th from 4-6:30pm
Taste Missouri's Finest Spirits!

Details still being worked out.
But we will tasting products from....
  • Big O Ginger
  • Cardinal Sin Vodka
  • Defiance Whiskey
  • Pinckney Bend
  • S.D. Strong
  • StillJoy Movados
  • STilL 630
  • Spirits of St. Louis
  • Wood Hat Whiskey

Please tell your friends and save the date
Let us know on Facebook if you are coming.

St. Louis Craft Beer Week - Beer Vs. Wine Food Pairing

The Results of last night......

Beer vs. Wine Episode III
The Side Project Chronicles

Sadly I have come to the realization that as the wine guy in the Wine vs. Beer tastings I have the same chance of winning as the Washington Generals do against the Harlem Globetrotters. Last night was no exception, but it was a lot closer than you might expect given that Karen King of Side Project Cellars was pouring against me and the final two beers were Side Project Anabasis and Dervation 1. Beer won 3 of the 5 rounds and overall 44 votes to 41 for wine, again a lot closer than I expected. The end result of the evening I hope was that everyone had a great time and enjoyed some great beer and great wine while enjoying the food as well. As a personal editorial to the evening, it has become obvious to me that with the likes of Cory and Karen King raising the bar of what beer can be, the line between beer and wine drinker is becoming very faint. Thanks to all who joined us last night let's do it again soon.- Aaron Zwicker

The Wine and Cheese Place is proud to 
participate in St. Louis Craft Beer Week!

Wine vs. Beer!
Aaron Zwicker with the wine
Karen King with the beer

We are proud to have beer expert, Karen King, of Side Project Brewing to take you through the beers.   Karen will be showcasing some beers from a few breweries that she might know a bit about - Goose Island, Deschutes, Perennial and Side Project.

We have our wine manager at The Wine and Cheese Place Forsyth taking you through his selections of  wine for each course!

Thursday, July 30th starting at 7pm   - $40 / person
Reservations are limited and required 
(sorry, we also have about 20 on the waiting list)

  • Seating will be limited to 16 people
  • Each course will include an appetizer paired with both a beer and a wine.
  • Credit card required for reservations.
  • Your card will be charged upon confirmation of your seat.
  • No cancellations or refunds.  If it turns out that you cannot make it, let us know we will try to find someone else to take your seat.  If we find someone, we will give you a credit.
  • Sorry, there will not be any Side Project or Goose Island Gillian available for sale

Course #1
Orzo with Feta, tomatoes and basil
  • Beer: Perrenial Aria
  • Wine: Bouza de Carril Albarino

Course #2
Bresola with Fennel Arugula and Manchego Salad 
  • Beer: Goose Island Gillian
  • Wine: Bargemone Rose Cuvee Mariana

Course #3
Crostini with Serrrano Jamon, Blue Cheese and Quince Paste
  • Beer: Deschutes the Stoic
  • Wine: Mas Alta Artigas Priorat

Course #4
Grilled Pork with a sauce made with Sweet Sophie Bourbon Barrel Aged Maple Syrup
  • Beer: Side Project Derivation #1
  • Wine: The Prisoner

Course #5
Chocolate Chip Cookies made with Barrel Aged Vanilla Extract
  • Beer: Side Project Anabasis
  • Wine: Caymus Napa Cabernet Sauvignon

St. Louis Craft Beer Week - Barrel Aged Box of Chocolate Release!


The Wine and Cheese Place is proud to 

participate in St. Louis Craft Beer Week 

with our third event!

Release Party and Tasting!
Open house - tell your friends!Charleville / TWCP Barrel Aged Box of Chocolate Volume #2

  • Filled December 15th
  • Bottled July 10th
  • Aged for 7 months - 2 barrel batch
  • Aged in Buffalo Trace Bourbon Barrel
  • Aged in Knob Creek Bourbon Barrel
  • Produced 192 bottles of 750ml
  • Produced 204 bottles of 22oz
  • Total bottles produced 396

The Wine and Cheese Place is proud to announce the release and tasting
of the Charleville Barrel Aged Box of Chocolate Volume II

Friday July 31 from 4-6pm

The Wine and Cheese Place
7435 Forsyth Blvd, Clayton, MO 63105

open house, reservations are not required, but you can let us know you are coming on Facebook - click here

Starting at 4pm we will be tasting...

  • Charleville Barrel Aged Box of Chocolate 
  • Charleville "regular" Box of Chocolate 
Plus a selection of their regular and seasonal line up yet to be determined....
We will taste some (not all of their other beers)
  • Charleville Tornado Alley 
  • Charleville Hoptimistic 
  • Charleville Half Wit Wheat 
  • Charleville Triple Wit
  • Charleville Barleywine
  • Charleville Strawberry Blond

Also starting at 4pm -
You can purchase 2 bottles of the 

Charleville / TWCP Barrel Aged Box of Chocolate....$15.99 / 750ml
Charleville / TWCP Barrel Aged Box of Chocolate....$13.99 / 22oz

Whatever is left, we will put available online MONDAY morning.

Classic Beer of the Week! Delirium Tremens

Classic Beer of the Week!
We are featuring a "Classic" beer in our Friday night tasting when we can. So many people may have never had these beers because they are not the "new" or "hot" craft beer anymore. 
Taste it this tonight at our Forsyth location along Charleville Barrel Aged Box of Chocolate and other beers

Delirium Tremens
Rated 95/100 RateBeer
Alcohol volume: 8.5% ABV
Colour and sight: pale blond, the fine and regular effervesce ensures a fine and stable head.
Scent: Slightly malty, a nice touch of alcohol, spicy.
Flavour: Feels like the sound shot of alcohol is igniting the mouth. In reality the tongue and palate are warmed. The taste is characterized by its roundness. The aftertaste is strong, long-lasting and dry bitter.

Urban Chestnut Zwickel CANS

In stock now at Forsyth (should hit Ballwin and Rock Hill today also)

Urban Chestnut Zwickel...$8.99 / 4 pack CANS
Our flagship lager, pronounced ‘zv-ick-el’, is an unfiltered, unpasteurized, German classic that finishes as a smooth-drinking, vitamin rich (from the yeast), naturally cloudy bier. Hops: Hallertau Malts: Two-Row & Pilsner ABV- 5.1%, IBU’s- 19, OG – 11.5 Plato

Ressurected IPA - CANS

In stock now at Forsyth, should hit rest of stores today also!

4 Hands Resurrected IPA....$9.99 / 6pk CANS
"Rise up and tantalize your taste buds with this Mosaic hopped IPA! Resurrection pours amber in color with a firm off white head. Look for loads of tropical flavors in this medium bodied IPA. Aromas of passion fruit, pineapple, and candied fruit dominate." - label

Ballwin Location Cheese Feature: Cave Aged Gruyere

Ballwin Location Cheese Feature: Cave Aged Gruyere
Come in for a free taste, always cut fresh to order

Cave Aged Gruyere
Matured for 8 months. Gruyere has an unmistakably assertive, musty flavor. Recognizable by its dark brown to black rind. This cheese has a sharpness not found in other Gruyeres. Gruyere is a classic cheese from Switzerland.  Great for melting.  This one is cave aged to give it more sharpness and flavor. 

New Ballas Cheese Feature: Havarti with Horseradish and Chive

New Ballas Location Cheese Feature: Havarti with Horseradish and Chive

Come in for a free taste, always cut fresh to order

Havarti horseradish and chive
Horseradish & Chive Havarti
This Wisconsin made Havarti is creamy and smooth, blended with fresh chive and horseradish. Great with beer! Try as a topping for baked potatoes!

Rock Hill Location Cheese Feature: Nuvola di Pecora

Rock Hill Location Cheese Feature: Nuvola di Pecora 

Nuvola di Pecora
Here comes a semi-soft sheep’s milk cheese from Northern Italy that’s rustic in style with a creamy and meaty flavor. Somewhat hard to find, Nuvola di Pecora or “Sheep’s Cloud” comes from the Emilia-Romagna region of Italy between the Appenine Mountains and the River Po. Aged for about thirty days so it can develop its thin, bloomy rind, Nuvola di Pecora cheese has a firm but pliable texture. Taste wise; it is somewhat mild with just a touch of sheep flavor.

Thursday, July 30, 2015

BRC release - Cuvee Ange

Emails just sent to BRC members that qualified for an allocation!

4 Hands Cuvee Ange....$11.99 / 500ml
Cuvee Ange was inspired by the French Oak wine barrels we used for this project that once housed all French wine varietals. Fermented with wild yeast and aged in a combination of Cabernet, Merlot, and Grenache barrels with raspberries and blackberries, Cuvee Ange is a fruity, tart, complex ale. Cuvee Ange pours a bright rose with aromas of fruit, funk, and wood.

Urban Chestnut 8 Pack!

A brand new Urban Chestnut 8 pack - includes 2 bottles of each of these beers!!!

$18.99 for the 8 pack!

Urban Chestnut Baren Weisse Wheat Ale with Strawberies
Swirl it, waft it, now close your eyes and think strawberry. Ahhh? there it is? and yes, it is subtle, but the "beeren" in this weissbier provides a soft aroma, light sweetness on the tongue, adn the combination of strawberry with the wheat beer makes for a wonderfully refreshing summer ale. BTW Bears love it! ABV-5.0%, IBUs-15, OG - 11.0 Plato (Belgian goblet)

Urban Chestnut Perdedor Lager brewed with Lemon Peel and Lime Peel
Lemon-Lime Lager - "In the time of chimpanzees I was a monkey..." Wha, wha, wha, what?!!! Well it’s like this. If you’re familiar with the Singer/Songwriter ’Beck’, you might recall his breakthrough single ’Loser’ aka ’Perdedor’. A finger-in-your-face song essentially stating, "I might be a loser cuz I’m less than a man, so what are you going to do about it...kill me?! Well that’s kinda like our Lemon-Lime Lager - "I might be a perdedor cuz I’m less than a traditional beer, so what are you going to do about it...spill me?!" "Got a couple of couches sleep on the love seat..." OG 11.2 Plato (Pilsner)

Urban Chestnut Bap Kolsch Ale
The classic style from Cologne, named after the most famous rock band to write their lyrics in Kölsch. This warm filtered ale is cold conditioned so it takes on the characteristics of a lager.

UCBC Ku'Damm Berliner Weiss
Drink it ‘straight’ to appreciate the light tartness…Or repeat these words “Ich bin ein Berliner” and add a bit of elderflower, blackberry, or plum syrup just as they do along Kurfürstendamm.
HOPS: Hallertau Tradition
MALTS: German Pilsner, German Wheat, German Sour Malt

Ommegang Belgian Independence Day Ale

Ommegang Belgian Independence Day Ale...$8.49 / 750ml
Our limited edition Belgian-Style Tripel honors Belgian Independence day July 21, 1831.  In a new world twist on old-world style, we've joined Ommegang innovation with Belgian tradition in celebration of the Belgian Revolution and the American craft beer revolution.  Dry hopped with Mandarina Bavaria hops, this unique beer offers fruity aromatics, well-integrated honeyed malt character, and a delightful overlay of tangerine and sweet citrus notes."

Dieu du Ciel! Solstice d'ete - BRC

Email just sent!

Dieu du Ciel! Solstice d'ete...$4.49 /11.2oz
"German inspired sour wheat beer. The Obvious and domineering acidity of this beer is therefor obtained by letting the unboiled wort go sour for several days. The Summer Solstice (Summer Solstice) is made by the full addition, During the fermentation process, of a phenomenal quantity of whole fruit (raspberries in this case). The result is a very refreshing beer and fruity acidity Where Both flavors dominate wholeheartedly.

Summer Solstice is brewed only once a year "

Trois Dames / Jester King / Crooked Stave Sin Frontera

This one will go via BRC - email sent today!
We have the Trois Dames Version of this Collaboration

We have the Trois Dames version.  Here is info from Jester King's site about the collaboration though.

Trois Dames / Jester King / Crooked Stave Sin Frontera

We’re excited to introduce Cerveza Sin Frontera, a three part collaboration between Jester King,Crooked Stave Artisan Beer Project in Denver, Colorado and Brasserie Trois Dames in Sainte Croix, Switzerland. The concept behind Cerveza Sin Frontera was to brew an identical recipe, referment it in the same type of barrels (Spanish sherry) at three different locations on earth, and allow the microorganisms unique to each brewery to impart interesting and differentiating characteristics to the beer. In other words, Cerveza Sin Frontera seeks to explore the impact that mixed culture fermentation has upon an identical recipe for wort (unfermented beer). It highlights how fermentation that exists outside the world of pure culture brewers yeast has the ability to create unique beer with a sense of place.

All three breweries involved in the collaboration ferment their beer with unique blends of yeast and bacteria. In the case of Jester King, all of our beer is fermented with a mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in the Texas Hill Country. We brewed our version of Cerveza Sin Frontera at our brewery in October 2013 with the help of Chad Yakobson of Crooked Stave and Raphaël Mettler of Trois Dames. The wort, brewed with Hill Country well water, barley, wheat, oats, and hops, was initially fermented in stainless steel for three months, then refermented in Spanish sherry barrels for twelve months, and finally refermented in bottles, kegs, and casks for three more months. During the long fermentation, the multitude of microorganisms slowly transformed the beer into something unique to our brewery in the Texas Hill Country. We traveled to Colorado in April 2014 to help brew the version fermented with Crooked Stave’s mixed culture, as well as to Switzerland in May 2014 to help brew the version fermented with Trois Dames’ mixed culture.

The Texas version of Cerveza Sin Frontera fermented at Jester King is 6.4% alcohol by volume, has a finishing gravity of 1.002 (0.5 degrees Plato), and was 7 IBU and 3.0 pH at the time of bottling. It will go on sale at our tasting room at 4pm CST on Friday, April 17th. It will be available by the glass, as well as to go in 750ml bottles ($20, limit 3 per customer per day). Approximately 5,000 bottles are available. We’ll also be participating in a special “sneak peak” of Cerveza Sin Frontera during the Craft Brewers Conference in Portland, Oregon. We’ll be at The Hop & Vine at 6pm Pacific time on April 17th for the sneak peak (more details on the poster below)! We’re excited that the Colorado version fermented at Crooked Stave will also be available at The Hop & Vine. The Switzerland version fermented at Trois Dames will be released in Europe in May. Details to follow. Finally, we have plans to blend all three versions and serve them at Shelton Bros. Importers The Festival in St. Petersburg, Florida in October 2015.

Below are photos from the creation of Cerveza Sin Frontera. We hope you enjoy this special project designed to highlight the incredible ability of diverse microorganisms to create unique flavors and aromas through the beauty of fermentation!

Wednesday, July 29, 2015

FW CANS are back!

CANS are back!!

Firestone Walker Easy Jack Session IPA....$9.99 / 6 pack CANS
Brewmaster Matt Brynildson went to the mountain and returned with a vision for a different kind of Session IPA, one that would be brewed and dry hopped with a globetrotting selection of new hop varieties from Europe, New Zealand and North America. He foresaw a beer that would deliver massive hop aromas, a signature malt balance and an empty glass before you knew what hit you. And so the newest member of our Jack IPA family was born.

Firestone Walker Pivo Hoppy Pils....$9.99 / 6pk CANS
Everything we love about classic German Pilsner with a hoppy Bohemian twist. Pils is a bright straw colored lager beer with playful carbonation topped with beautiful white foam lace. Delicate lightly toasted malt flavors underscore noble German hop character. Hallertau-grown Magnum hops deliver the lupulin foundation while generous amounts of Spalter Select hops bring floral aromatic and spicy herbal notes. As a twist on the traditional Pils, we dry hop with German Saphir for a touch of bergamot zest and lemongrass. A refreshing, light-bodied and hop-driven Pils.

Firestone Walker Double Jack IPA....$10.99 /6 pack CANS 

An aggressively hopped West Coast-style IPA. Union Jack showcases exceptional dry hop character with stunning pineapple, citrus and piney aromas on the nose accompanied by honey-like malt aromatics. Double dry hopping brings bold grapefruit, tangerine and citrus flavors that are contrasted by pale malt sweetness to balance this intense brew. A true tribute to the style that put the West Coast on the craft beer map.

Tuesday, July 28, 2015

Limited Barrel Aged Tasting with Union Loafers Bread

Avery Sours and Union Loafers Bread
Limited Barrel Aged Beer Tasting!

Tuesday July 28th from 4-6pm

Plus starting at 4pm we will have 24 bottles of each of the Avery Sours available for sale!!!

This is an open house format tasting.  Reservation are not required, please tell your friends.
You can let us know on Facebook if you are coming though.

The Wine and Cheese Place is proud to
participate in St. Louis Craft Beer Week with our second event!

Taste some very limited Avery Sours plus we would like to help
introduce Union Loafers opening soon here in St. Louis 
Follow Union Loafers on Twitter for news on their grand opening

Featuring Union Loafers Bread and Pretzels
Union Loafers will be supplying some Pretzels and Bread for the tasting
Pretzels made with some Bolyard's lard to add an extra richness to counter the sours.
Plus he plans on doing a couple of big loaves too with some red fife wheat that has mild nutty depth of flavor relatable to graham crackers, not too sour, and some fresh butter on the side for extra measure. Think that bread would offer enough to complement and balance a sour.