Monday, April 30, 2012

Four Roses

Four Roses Single Barrel Limited Edition 2012....$63.99
Barrel Strength  57.4%
"For this year's Limited Edition Single Barrel release, our Master Distiller has hand selected one beautifully aged, Barrel Strength Bourbon from our 10 district Bourbon recipes.  This uncut, non chill-filtered and highly nuanced 12-year old greets you with a delicate smoky oak nose featuring ripe red cherries, nutmeg and hints of toasted almonds.  Creamy vanilla and caramel flavors combine with layers of rich honey, cinnamon and brown sugar, finishing long and smooth with soft undertones of toasted almonds.  Pronounced strokes and subtle touches can define a masterpiece, especially when you can pour it into a glass." -- label

5178 bottles made

Recipe: OESK
What the letter designations mean for the 10 recipes:
O = Designates produced at the Four Roses Distillery in Lawrenceburg, KY.
E = The mashbill that is 75% corn, 20% rye, 5% malted barley.
B = The mashbill that is 60% corn, 35% rye, 5% malted barley.
S = Designates straight whiskey distillation.
V/K/O/Q/F = Yeast strain used to create flavor characteristics.

Rieder XXX Weisse - Austria

Riedler XXX Weisse....$2.29 / 11.2oz
This is a supercharged Hefeweizen which is equal to a Weizen Bock beer. Very drinkable, yet rich and mouth filling. This brew shows a lot of character and each sip becomes a festival for the taste buds. A true specialty from the Rieder Brewery. 6.5% alc.

Ried, Austria

The Innviertel is an upland region of fertile and well-cultivated land lying to the south of a line from Passau to Linz, bounded on the north by the Danube, on the west by the rivers Inn and Salzach, and on the south by the Hausruckwald. The area is studded with small villages and hamlets, farms and churches, in a style reminiscent of Bavaria; and in fact the Innviertel formed part of Bavaria until 1779 and again from 1809 to 1814. In addition to cattle rearing the region is noted for its hop growing. Politically the Innviertel (officially Innkreis) is divided into the districts of Branau, Ried and Schärding. The name of the city is derived from the Middle High German "Riet" which denotes the reed which grows along the shores of swamps.

The region was then called Innbaiern and had two important roles: strategically as a defense line against Austria, and very rich soils for crop farming. Following the Treaty of Teschen in 1779 it was ceded to Austria. During the Napoleonic Wars it was restored to Bavaria in 1809 but was ceded again to Austria in 1816. Innviertel has about 200,000 people in its towns, villages and hamlets. It's Bavarian roots show in the local German dialect, Innviertlerisch.

The ancient village of Ried was first mentioned on November 13, 1136, as a castle of the Bavarian Sovereign with the seat of the noble house of Ried. Already in 1180, the townsmen of Ried were first mentioned in records, indicating a settlement near the castle. Legend has it that in 1191, Dietmar der Anhanger - a miller's son - obtained the market town of Ried as a fiefdom from Frederick I (Barbarossa). Allegedly, Dietmar boosted the morale of the troops during the crusade: When the enemy had overthrown the flag of the army in Iconium, Dietmar took off his boot and put it onto a lance; under that sign, the crusaders took new courage and managed to conquer the city. The peasants' boot of this legend is now part of the city's coat of arms. The line of the lords of Ried ended around 1200 and the Bavarian Dukes took over the area.

Just like the entire Innviertel, Ried went back and forth between Bavarian and Austrian hands often over the course of the Middle Ages and early Modern days. Only in 1779, the Innviertel finally went under Austrian rule and stayed there apart from a short Bavarian occupation during the Napoleonic Wars (Napoleon himself stayed in Ried twice and was once almost assassinated there).

Today "Ried im Innkreis" has a population of just under 12,000 people and has a museum of folklore and a parish church (1721–33) with two 17th-century altars but the pride and joy of the village is the legendary Brewery founded in 1536 and owned since 1906 by 150+ local families.

The Rieder Brauerei is one of the Bavarian Forest's greatest breweries with an early specialization in wheat beers and brilliant pilsners utilizing the much prized local hops. Production is tiny with less than 65,000 barrels a year produced but the emphasis is on quality here, as it has been for over 450 years.

Schlagl - Austria

Schlagl Abtei Pils....$3.29 / pint
Rated 98 on Ratebeer in the Classic German Pilsner

Schlagl Kristall Lager....$3.29 / pint

Rated 98 on Ratebeer in the Dortmunder/Helles Style

Schlagl Roggen Gold Rye Ale....$3.49 / pint
Austria's first and only rye beer.
Thrive in the beautiful hilly landscape of the Mühlviertel barley, hops and best "Schlägl Rye", the indigenous ingredients for the delicious Schlägl "Organic Rye". 

Muhlviertel, Austria

The only brewery in Austria 100% owned by a religious order, the historic Abbey Schlagl was founded in 1218. The "Jewel of the Mühlviertel" has been the spiritual and cultural center of the region since it's inception.

The monastery was originally founded in 1203 by a Cistercian Monk named Kalhoch from the village of Bamberg in Bavaria and was commissioned by Bishop Wolfger of Passau to build a church and monastery on the border of Bohemia in a densely wooded area. Under extreme conditions and with the help of the Abbot Theodoric and other brothers, a small convent and church was built. The Schlagl Monastery was first mentioned in travel accounts by Bishop Wolfger of Passau in April of 1204.

The second mention of Abbey Schlägl is found in a document by the Bishop Mangold of Passau from 1209 where the Bishop confirms the rights and freedoms of the bishop of the Cistercian monastery "Slag" and the Abbot Theodoric. However, many of the Abbot's brothers died in the fierce Bavarian winters of 1214 and 1215 and the monastery was abandoned soon after.

In a document dated July 9th, 1218, the Bishop Kalhoch and a group of brothers from the lower Bavarian monastery of Osterhofen build a new monastery close to the original buildings and donates the "Slag" Monastery to the Premonstratensian Monks. The name "Slag" is a Latin derivative of the world "Plaga" - or "shock" in English. "Shock" because the abbey was used as an "introduction house" for new brothers just joining the faith and a "clearing house" for brothers leaving the faith.

The beautiful stone Romanesque church that is still the heart of the grounds was built in 1250. Under the rule of Ulrich I, a great war was fought that did great damage to the monastery in 1321. By this time the monastery was the cultural center of the region sitting at the heart of the triangle of Austria, Bavaria and Bohemia.

The most important monastery leader of the Middle Ages was provost Andreas Rieder (1444-1481). He enlarged the church and gave it great presence with elaborate work. He also expanded the monastery. Provost John III (1481-1490) built the great fortified tower (which helped keep out the enemies during wartime as well). 

The 16th Century saw the influence of the Reformation. The brewery was"formally" founded in 1580 to brew beer commercially though the abbey had been brewing beer for private use since the 12th century. 

Provost Fuck Crispin (1609-1622) rebuilt and improved much of the property and his successor, William Propst Capreolus (1622-1626) added many "Baroque"elements to the church that was very controversial at the time, and after his death in 1626 rebellious peasants set fire to the church and monastery destroying a good portion of the abbey. The following provost and later Abbot Martin Grey Sing (1627-1665) restored the church and monastery buildings (adding the north wing)and continued the "Baroque movement".

A number of fires have plagued the monastery over the years with seven major fires between 1702 and 1850 completely restructuring the monastery adding the stunning "Baroque" library in 1852. A new wing was built the following two years replacing old farm buildings. The fabulous art collection at the Abbey Schlagl was started by the abbot Lebschy Dominik (1838-1884). 

The cellars have been used to store and lager the beers since 1865. In 1954 a new brewery and cellar was built and eventually enlarged in 1974. A new fermenting room with modern stainless steel fermentation tanks was added in the 1980s and the brewery was certified to the E.M.A.S. for their environmental improvements(building a new waste water system to neutralize water for reuse and new low emission equipment). This decade has seen the addition of a new bottling line and a state of the art bottle washer.

Everything is done assure the brewery's status as the finest brewer in Austria. The beers are noted for their fresh hoppy flavors that come from the famous Muhlviertel hops grown in the district.

Innstadt - German

Innstadt Pilsener...$3.19 / pint

Rated 97 RateBeer Style Rating
"Bright pale 14k gold color with thick tight white head and lacing. Aroma is yummy hops, slightly sour but in a good way and also floral. Slightly sticky but quaffable. Excellent flavors are crisp, bitter, dry, clean, sophisticated, herbal. A really good Pilsner."

Innstadt Neues Helles...$3.69 pint
Rated 92 RateBeer Style Rating
"Pours a wonderful light golden with a lingering cotton-like head that lingers throughout. Soft, bready malt and restrained carbonation give this Helles a very rich and appropriate mouthfeel. Restrained noble hop bitterness, with a very slight hint of hop spice. Definite toast and bread-like flavor. Medium body. Slightly cloudy in the glass. A great example of a Helles Bock."

Saturday, April 28, 2012

Today's quick and easy appetizer at Forsyth

Come in for a taste while supply lasts -- plus a few wines to taste with it!
April 28
Baguette (from our freezer), Blue Castello Cheese (our cheese case), Olive Oil (our shelf), Maldon Salt (our shelf) and Serrano Ham (new black label 18 month*)  in our deli case.

* We have started stocking the "Black Label" Serrano at Forsyth, it is aged longer is much tastier -- its a few dollars more, but worth it

Friday, April 27, 2012

Beer and Spirit Tasting at our BALLWIN Location!

The Wine and Cheese Place
14748 Clayton Rd.
Ballwin, MO 63011

The weather looks warm this year....

(10% chance of rain during the event, hopefully will hold off until after)

This was the scene last year at our "SPRING" Ballwin Tasting on March 28, 2011
We promise no snow this year!!!! (fingers crossed, it is St. Louis)
Plus a couple of years ago, a car flew from the street onto the parking lot flying 5 feet down from the retaining wall like they were Dukes of Hazard.  Always expect something exciting at our Ballwin events.

The tent collapsing under the snow in the parking lot

Beer and Spirit Tasting!
Saturday - April 28th (1-5pm)
Only $5 per person
Reservations are not required!  Come on by and bring your friends!

4 Hands Brewing
4 Hands Single Speed Session
4 Hands Divided Sky Rye IPA
4 Hands Cast Iron Oatmeal Brown Ale
4 Hands  Reprise Centennial Red
4 Hands Pyrus Saison

Lagunitas IPA
Lagunitas Seasonal
Lagunitas Little Sumpin' Sumpin'
Summit Extra Pale Ale
Summit Unchained Series 
Summit Maibock
Charleville Hoptimistic - new 6 packs
Charleville Half Wit
Charleville Tornado Amber
Charleville Maibock
Pyramid Outburst Double IPA
Pyramid Apricot
Pyramid Seasonal
Mactarnahan's Spine Tingler
Sam Adams Griffin's Bow
Sam Adams Cinder Bock
Sam Adams Tasman Red
Sam Adams Dark Depths
Angry Orchard Ciders

Amy from Goose Island


Alaina from Grey Eagle

Widmer Rotator IPA 

Widmer Drifter Pale Ale

Widmer Pitch Black IPA

Schlafly Export IPA
Just added Schlafly AIPA -- bottled 4/27
Schlafly Summer Ale
Schlafly Yakima Wheat

Jack with Major Brands
Firestone Walker Union Jack
Stone Beers
Just added -- Stone Imperial Russian Stout 
Rum Chata
Three Olives Loopy Vodka

Mike Hogan of New Belgium
New Belgium Shift
New Belgium Somersault
New Belgium Fat Tire
New Belgium Ranger IPA

Saison de Lis (Chamomile Saison)

Hommel Bier (Dry-Hopped Belgian Pale)

Black Walnut Dunkel (brewed with Missouri-grown black walnuts!)

Heart of Gold (a Wheat Wine from our "Cellar" series of beers)

Spirits of St. Louis 
Agave Blue America "Tequila"
Regatta Bay Gin
Island Time Rum
JJ Neukomm Mo Malt Whiskey
Midwest Spring Wheat Vodka

Classique Spirits
Dumante Verdenoche Pistachio Liqueur
Boyd  Blair Potato Vodka
Smalls Gin
North Shore Aquavit

William Grant
Stolichnaya “Hot” Jalepeno
Stolichnaya “Sticki” Honey
Milagro Silver Tequila
Sailor Jerry Spiced Rum
Tullamore Dew Irish Whiskey

Cathedral Square
Brian Neville, brewmaster 

Missouri Beverage
Cains Dark Mild
Petrus Old Brown Ale
Gulden Draak
Monk's Cafe
 Wittekerke Belgian White
Delirium Tremens

Big O Ginger Liqueur

Purus Vodka

Tallgrass 8-Bit

In stock now at Forsyth -- really

Tallgrass 8-Bit Pale Ale....$7.49 / 4pk 16oz cans
Just like those classic video games we all grew up with, 8-Bit Pale Ale is spectacularly simple at first glance yet remarkably fun and complex when you get into it. Our Hop Rocket infuses the character of Austrailian grown Galaxy Hops into an American Pale Ale, giving a unique tropical, almost melon aroma in a classic American style.

ABV: 5.2%
IBU: 40
Malts: 2 Row, Victory, Vienna & Munich
Hops: Magnum, Centennial, Cascade & Galaxy

Tallgrass Video!

Taste this great Ginger Liqueur

Come taste it today (4/27) from 4-6pm at Forsyth along 
with our beer tasting

The Big O Ginger Liqueur....$29.99 / 750ml

The Premium Ginger Liqueur 
The Big O is the most pleasing liqueur you will ever taste. It truly is artisan-made by people who appreciate fine food, excellent wine, a great liqueur, and good times. It blends the warmth of ginger and exotic spices, the sweetness of tropical sugars, the coolness of citrus, and the liberation of fine, artisan-crafted spirits.
The Big O is silky on the tongue, offering just a hint of a rising heat ― not too much, just a blush ― as the spices begin to reveal themselves, expressing their individual personalities and combined harmony. The tiny bite of alcohol raises your temperature just a bit - increasing your comfort. The combination of flavors then rests at the back of the tongue in a delightful kiss of spices, remembered pleasures.
When we make The Big O, we hand-select the spices we use, choosing the best all-natural botanicals available, so there truly is
Nothing Fake About It.

Perennial Savant Beersel

1 bottle per person - very limited -- 

Must be picked up within 7 days or it goes back on the shelf
1 bottle per person
Just getting an order in is no guarantee, wait for confirmation


Perennial Savant Beersel....

Here is some info via STLHops

“One of the best parts about working for Phil here at Perennial Artisan Ales is that he is really open to letting me experiment and run with crazy ideas. There are a lot of brewers and breweries who would have never let me brew a beer that is 100% Brettanomyces fermented!

Well, late last summer, around the time that Missouri starts harvesting its grapes, I started bugging Phil about brewing a beer that incorporated Missouri grown wine grapes, Brett, and barrels. I thought that this would be a great way in incorporate locally sourced ingredients, into a beer that very few other breweries have attempted. Phil found an opening in our brew schedule and gave me the go ahead!

After 2 weeks of calling almost every winery in Missouri, we found out that St. James Winery had 4 rows of unpicked, late harvest grapes, which were experimental for Missouri and were not going to be used this year. I packed up early one morning, heading to St. James, and hand picked almost 300 lbs of Noiret and Corot Noir grapes.

A Belgian Pale Ale malt bill was written, a 2 day sour mash made things funky and tart from the start, primary fermentation with Brettanomyces Bruxellensis added more rustic, barnyard notes, 4 months of aging in French Oak Cabernet barrels with both the grapes and Brettanomyces rounded everything out, and Savant Beersel was born!”

Perennial’s head brewer Cory King

More random beer news...

Some other releases I have not posted yet....

Great Divide Colette
Avery Karma
Twisted Pine Hoppy Knight Black IPA
Twisted Pine Blonde

also noticed the current batch of Founders Centennial was bottled 4/16/12

Founders Curmudgeon Old Ale!

Just noticed that the current batch of Founder's Centennial IPA was bottled 4/16 - nice and fresh!

Order Founders online now
2012 Version just arrived -

Curmudgeon Old Ale....$10.99 / 4pk
Rated 98 percentile on
"Think classic sea fairing ports, local pubs, and weathered old fisherman. This old ale is brewed with molasses and an insane focus on the malt bill, then aged in oak. The result is a strong, rich, malty-delight that’s deceptively smooth and drinkable" -- Founders

Thursday, April 26, 2012

New Small Batch beer from AB?

Just saw this label come through?  Have not heard anything about it?  AB trying to enter the craft market?

The only thing I could find was....
"This year, Anheuser plans to launch 19 new products in the U.S., its biggest such push since Belgium's InBev acquired St. Louis-based Anheuser-Busch for $52 billion in 2008. New offerings include small-batch "craft'' brews, cider and an expanded lineup of malt beverages that take their cues from tequila and tea instead of beer." - The Wall Street Journal

Peter Michael = very limited!

2009 Peter Micahel Les Pavots....$159.99 / 750ml
The 2009 Les Pavots is absolutely fabulous. Mocha, espresso, spices, plums and blackberries are just some of the many notes that jump from the glass in this seamless, striking wine. The 2009 boasts exceptional textural finesse and tremendous class. In 2009 Les Pavots includes 22% Cabernet Franc, one of the highest percentages ever. It all works beautifully. The 2009 is firing on all cylinders. All of the vineyards in Les Pavots are now over 20 years old. In 2009 the blend is 66% Cabernet Sauvignon, 22% Cabernet Franc, 10% Merlot and 2% Petit Verdot. Anticipated maturity: 2016-2017.
Rated 96/100 The Wine Advocate

Stone IRS 2012

In stock at Forsyth now - come and get it
Available online  **
(At this point no limit, but we reserve the right to limit if it seems necessary)

Stone Imperial Russian Stout 2012...$5.49 / 22oz
"Brewed in the authentic historical style of an Imperial Russian Stout, this beer is massive. Intensely aromatic (notes of anise, black currants, coffee, roastiness and alcohol) and heavy on the palate, this brew goes where few can - and fewer dare even try. The style originated from Czarist Russia's demand for ever thicker English stouts. Expect our version of this mysterious brew to pour like Siberian crude and taste even heavier!" -- Stone Brewing

** Remember, you must pick up within 7 days or it will be put back on the shelf.

Pink time...

Check out our Rosé  selection at Forsyth!!

We are sure you will find your favorite!

Wednesday, April 25, 2012

Grow your own mushrooms at home!!

I took one home and after 3 days, it is starting to grow!

In stock at Rock Hill and Forsyth

Back to the Roots Oyster Mushroom Kit....$21.99
  • Grows up to 1.5lbs of Mushrooms from the box
  • Simple and easy -- open, mist and harvest.
  • Mushrooms grow in about 10 days
  • Made from recycled coffee grounds!

This is an amazing product to have on hand.  I grow my own fresh herbs at home and will be taking a box of these home.  When you want to make a quick pasta dish, cut fresh herbs from home, cut some fresh mushrooms from home -- how easy and fresh is that!

Good the environment also...
"In 2011, Back to the Roots is on pace to collect, divert & reuse 1 million lbs of coffee grounds from Peet's Coffee & Tea. We've also begun collecting the waste from Hodo Soy (spent tofo / okara waste); Linden Street Brewery (spent grains & hops) and Numi Tea (spent tea leaves)!

(updated in 2012 they are on a pace to re-use 3.6 millions lbs coffee of grounds)

All this organic waste, when just dumped into the landfill decomposes to produce hundreds of thousands of tons of methane gas in our atmosphere, a greenhouse gas about 25x worse than carbon dioxide for our environment." -- their website 

Tuesday, April 24, 2012

Odell very limited releases

In stock at Rock Hill and Forsyth!!

no limit now

Very Limited!
Odell Shenanigans Oak Aged Crimson Ale.....$12.99 / 750ml
Our spirited brewers diligently cultivate recipes on our pilot brewing playground. Sometimes, things don’t turn out as planned…they turn out better. Destined for another adventure, this delightful crimson ale is aged in oak with just a touch of Brettanomyces. The subtle Brett tartness balances the rich amber malt with hints of dried fruit and light citrus. Our ode to the happy accident, Shenanigans was just too good not to share. 9.1% Alc. by Vol

Odell Footprint Region Ale....$12.99 / 750ml
There are TEN states that make up what we call our ‘distribution footprint.’ Each state made a unique contribution to FOOTPRINT. This artful ale is our tribute to these states in which our beer is available. The result is a crafty collective of regional flavors:

Colorado - Hops & Barley, Arizona - Prickly Pear, Idaho - Barley & Hops, Kansas - Wheat, Minnesota - Wild Rice, Missouri - Oak Barrels, Nebraska - Corn, New Mexico – Green Chilis, South Dakota – Barley & Honey, Wyoming - Wheat

9.5% Alc. by Vol.

orders place on 4/10/12 will be put pack on the shelf on 4/17/12 if not picked up

More Beer news...

Some random news....

Anchor Summer Beer -- first load of 2012 is here
Bells Oberon - another FRESH Batch - bottled 4/18/12
Ska Modus Hoperandi - FRESH - bottled 4/13/12
Finally back in stock --
Boulevard Dark Truth Stout 4pks
Boulevard Sixth Glass 4pks

Scheldebrowerij Belgian Ales

Scheldebrowerij Oesterstout...$3.79 / 11.2oz
From the Scheldebrouwerij, we bring you the expertly crafted ales of a small Belgian brewery from the Antwerp province very near the Dutch border. The Scheldebrouwerij Oesterstout is a soft yet robust stout. Dark as night, the wort from this fully malted ale is filtered over oyster shells from the Dutch Zeeland province. 

Scheldebrowerij Zeezuiper...$4.49 / 11.2oz
From the Scheldebrouwerij, we bring you the expertly crafted ales of a small Belgian brewery from the Antwerp province very near the Dutch border. The Scheldebrouwerij Zeezuiper is a full-bodied, malty tripel with a touch of spice. Golden-hued with dense, white lacing, the Zeezuiper is lightly sweet with notes of citrus fruit up front with a drying bitterness in the finish.

Hof ten Dormaal White Gold

Hof ten Dormaal White Gold...$6.49 / 375ml 
The name White Gold might imply that you're holding in your hands a Belgian witbier, but in fact this is something quite different. White Gold is a Flemish expression for a specific form of Chicory, better known to most as Belgian Endive, and dates back generations to a time when the Vlaams-Brabant region of Belgium prospered from it's growth. Our White Gold beer is made with the extract of the chicory root. This brings back memories of my childhood growing up in Kampenhout, the heart 0f the chicory growing region in Belgium. White Gold is brewed strictly via traditional methods. The grain and bittering hops are produced on the Dormaal Farm.

A new Canadian beer...

Hopfenstark Ostalgia Blond...$4.99 / 11.5oz 
Rated 96 RateBeer
"Ostalgia is a term coined to describe certain nostalgia for East Germany (Ost in German), facing their lifestyle before Germany is reunited. After the fall of the Berlin Wall and the mutation of socialism / communism to capitalism, things change quickly and many East Germans can not adapt. Having no power over the changes taking place in their city, the East Berliners rose up when the time came to replace the green character allowing pedestrians to cross streets at intersections. Victorious from this battle, it is still possible to see the Ampelmann (green man) in the former East Berlin. Such action is born of nostalgia movement of East Germany."

"The purpose of Hopfenstark microbrewery beers is to manufacture quality and tasty, made from carefully selected ingredients. Make a mix of original taste of beer from various regions of the world and today's society, open and eager to discover.

Without falling into caricature tastes, we want to make the nobility to the beer, for some time, is a left-to-account in Quebec. For in reality, a beer should not taste the water ..." -- website

Stillwater - new batch

"You could describe Brian Stillwater of Stillwater Artisanal Ales as a Vagabond, Gypsy Brewer, Lone Ranger, whatever you'd like. But one thing is sure, he's garnering a cult following because of his unconventional brewing method and his completely uncompromised brews.
He parallels his brewing method from that of his music days as a globetrotting DJ. The breweries he uses around the world are his studios and he is a visiting artist. Wherever his beer is made takes on a little flavor of the location it's brewed in and he uses whatever ingredients he feels are appropriate to achieve his goal. He does not set any limits on the beer he crafts which is undoubtedly the reason it is so so good. " -- Stillwater Blog

In stock now!! 
The beers....

First timer for us...
Stillwater / Brewers Art - Débutante...$9.99 / 750ml
Rated 95 on RateBeer

"It’s my pleasure to present a collaboration with The Brewer’s Art. A Baltimore institution that helped to pioneer the Belgian beer movement in the States. Brewed with a combination of Spelt & Rye, accented with a blend of Heather, Honeysuckle, and Hyssop. The result is a rustic farmhouse ale displaying earthy tones & floral characteristics while maintaining intricate balance." -- Stillwater Blog

Stillwater Artisanal Existent....$10.99 / 750ml

Rated 95 on RateBeer
"an existentialist commentary on a brewer imposing his own view on the beer universe. "
"...picture schwarzbier / ipa / saison melange." -- Brian from Stillwater
"Existent represents the philosophy behind Stillwater Artisanal. We strive to define ourselves through our passion and sincerity while accepting that not all aspects of life are readily explainable. To manifest this ideology we present an ale of intrigue. Deep & dark though deceptively dry, braced by a firm yet smooth bitterness and accented with an earthy hop and mild roast aroma. This is an ale for you to define..
’and if you gaze for long into an abyss, the abyss gazes also into you.’ –Nietzsche"
Stillwater Blog

Stillwater Stateside Saison....$9.99 / 750ml
Rated 97 on RateBeer
"Stateside Saison pays homage to old world tradition while celebrating new world innovation. Naturally brewed with the finest European malts & fresh aromatic hops from the United States & New Zealand. It’s then fermented using a classic farmhouse ale yeast and bottle conditioned to enhance stability. The outcome is a beer of unique design and exquisite taste, showcasing some of the best attributes of modern-day craft brewing."
Product info: Stateside Saison
Style: Saison, refermentation in bottle
Alcohol Content: 6.8%/vol

Stillwater Cellar Door...$9.99 / 750ml
Rated 97 on RateBeer
"over the ages the term 'cellar door' has numerously been referred to as the most beautiful term in the English language. upon setting out to create the first summer addition to the Stateside line up of ales; the feeling that almost instantly came to me was that of beauty & cleansing. many summer offerings tend to lack the complexity of their bigger, colder season counterparts; so my goal was to craft an ale of extreme balance with a delicate complexity that allows for contemplation while also providing quaffable refreshment. starting with a base of German wheat & pale malts this crisp slightly hazy foundation was then accented with a blend of Sterling & Citra hops providing a intricate blend of herbal grass & tangerine citrus flavors and aroma. to pull this all together and to complete the 'cleansing' aspect of my vision i gently finished the ale off with a touch of white sage, lending a mild earthy spice character to the blend. of course let's not forget our house saison yeast that brought all the elements together leaving a dry yet intricate finish" -- Stillwater Blog.

Monday, April 23, 2012

Results of Beer vs. Wine!

I asked both Evan Benn (Beer Man) and Aaron Zwicker (Wine Man) to give me their opinion and report on the results of the Beer vs. Wine Smackdown

First up -- Beer Man's Take -- Evan Benn of  Hip Hops
"I'll happily claim victory in our Beer vs. Wine Smackdown, but I'll also humbly admit that it was too close for comfort. Even I voted for wine in two out of the four rounds, and most of our guests were split, too. The final breakdown: Wine won Round 1 (by a landslide), beer took Rounds 2 and 3, and Round 4 was a dead tie.

Round 1: Orzo salad with tomatoes, basil and feta. I tried to "out-wine" Aaron by serving a beer aged in used chardonnay barrels, Nebraska Apricot Au Poivre. I thought the creamy, oaky elements from the wood aging would complement the pasta and feta. And I figured the beer's subtle apricot and black pepper would be icing on the cake to take this round. Instead, Aaron's straightforward sauvignon blanc, with its bright, grassy flavors, proved to be a better match. Bad start for beer. Onward and upward.

Round 2: Duck confit, sour cherry jam, Baetje goat cheese. Aaron snubbed his nose when I described New Belgium Cocoa Mole to the group: ancho, chipotle and guajillo peppers, plus cocoa. "I prefer beer-flavored beers," he said. As I'd hoped, this beer was absolutely perfect with this dish -- the smoky chipotle played off the duck meat, and the beer's cocoa tempered the sour tang of the cherry jam. Aaron reluctantly acknowledged that, while he'd rather prefer to drink his Cotes du Rhones over the beer on its own, Cocoa Mole was a better pairing with this food. Beer ties it up.

Round 3: Jones Heritage beer brats. Was Aaron setting himself up for disaster here, or did he seriously think he could find a wine that would out-pair beer with beer brats? Using the adage "What grows together goes together," I choose a Southern Missouri beer -- Charleville Hoptimistic IPA -- to go with these brats made from Southern Missouri hogs. The beer's juicy, citrusy flavors were as assertive as I'd hoped, but, as Aaron astutely pointed out, they were almost too similar to the big beer character of the brats. I scored this one in favor of Aaron's cab franc-syrah-merlot blend, which was both jammy and acidic, bringing out the best of the brats, and vice versa. I was lucky guests voted in favor of the beer here. It was close.

Round 4: Cheese plate. The funky, barnyardy elements of Green Flash Rayon Vert, a Belgian-style pale ale fermented with wild Brettanomyces yeast, are absolutely perfect with so many farmhouse-style cheeses. It was an ideal match with the Roarin' 40s blue cheese on the plate. Aaron probably could have won this round outright if he had selected a dry sparkling wine, but I guess he figured that'd be too easy. So he went with a red wine that contained 2 percent white viognier grapes. Nice wine. I thought beer won this by a mile, but our guests' split votes disagreed.

Aaron and his wines were admirable competitors. His food choices -- and cooking -- were impressives. As soon as he says the word, I'm ready for a rematch."
-Evan S. Benn

Second up - Wine Man's Take - Aaron Zwicker - The Wine and Cheese Place Forsyth

"Heading into my first Beer vs. Wine event I knew I had my work cut our for me, sure I was making/choosing the food and lets be honest wine does pair better with food but I was up against Evan Benn and the ever growing popularity of beer in general and craft brews in particular. The results were illuminating, beer did win, but wine faired a lot better than expected and for that I credit the open mindedness of both the audience and my competition.  Judging by the faces I recognized and the number of people following Evan on twitter this was a “beer” crowd for sure.  But, it did became clear that everyone was there to taste the food, the wine, the beer and truly decide which made the most sense for themselves rather than which seemed the more popular or obvious pairing.

Throughout the tasting I was constantly reminded that I was there not only as a presenter but also as a participant and in so much for the first time able to formalize the idea that beer was not just for drinking while making dinner but in fact a complex match for dinner itself. But did that mean I was a convert, did that mean I also felt beer would/should win the “smackdown”? No I enjoyed the wine more than the beer and as Evan will tell you I was constantly looking for a “beer flavored beer”, but like everyone else I as happy to challenge my prejudice and taste the beer and wine with the food and do my best to decide which I truly felt made the best pair."

-Aaron Zwicker

90 Points and only $11

2009 Waterbrook Cabernet Sauvignon Columbia Valley...$10.99
 Vibrant, refreshing and tight, showing currant and cherry flavors that are nicely shaded with gentle hints of wet, loamy earth and spice. Drink now through 2014. 4,946 cases made. –HS
Rated 90/100 The Wine Spectator

Friday, April 20, 2012

Drambuie 15 Year old!!!

A new expression of Drambuie....

Drambuie 15 Year Old...$59.99 / 750
"Drambuie 15 is a connoisseur expression of Drambuie drawn from the Company's finest selection of 15 Year Old Speyside Malts. Selected for their soft complex fragrance and flavour, the rare Speyside Malts ideally complement and balance the herbs and spicy aromas of Drambuie's famed secret recipe.

With a nose of Drambuie's aromatic citrus spice, fragrant grass and butterscotch notes, Drambuie 15 has a velvet soft mouthfeel with a tang of lemongrass and warming malty notes, berries and heather. A finish of shortbread, fresh herbs and the unmistakable long afterglow of the Drambuie elixir results in a refined, drier expression, perfect for sipping and savouring either neat or over ice." -- website

Drambuie Original....$32.99 / 750ml
Of course is still in stock

Pink Lillet is here!!!

And now there are three!
new Lillet ROSE

Lillet Blanc was first produced in 1872
Lillet Rouge was first produced in 1962
This is their first new product since the introduction of the Rouge

Lillet Rose....$17.99 / 750ml
in stock at Forsyth now!

Bargain Barbaresco

In stock at Rock Hill and Forsyth

2008 Franco Serra Barbaresco.....$18.99
"This is rich and deeply scented, with notes of cherry and licorice and hints of flowers. Round on the palate, with a bright structure and refined tannins. Should come around soon. Best from 2014 through 2025. 2,000 cases made. –BS"

Rated 90/100 The Wine Spectator

Thursday, April 19, 2012

Scotch Tasting!

Peter Wilkins with International Beverage Company 
will be hosting a Scotch Tasting at
The Wine and Cheese Place
7435 Forsyth Blvd
Clayton, MO 63105   314.727.8788
Reservations required - click here

$15 / person
Wednesday, May 9 (6pm - 7:30pm)

Here is what we will taste -- this is an amazing line up of scotches!!!
Scottish Leader ....$14.99
Black Bottle....$16.99
Deanston Virgin...$31.99
Deanston 12 yr...$45.99
Bunnahabhain 12....$51.99
Bunnahabhain 25...$229.99

Tobermory 10...$49.99
Tobermory 15....$109.99
Ledaig 10...$43.99

Info on Peter Wilkins:
Peter Wilkins has 40 years of wine and spirits experience, including five years in Napa Valley working directly for wineries, 15 years owning a specialized wine and spirits distributorship in Chicago and six years owning an import company in Kansas City. He is nationally regarded as an expert, particularly in the single malt whisky field but also in wines and spirits in general.

Over the last 25 years, Peter has worked extensively throughout much of the United States but has particularly strong connections and relationships in California, Colorado, Florida, Georgia, Illinois, Kansas, Maryland/District of Columbia, Minnesota, Missouri, New York, Ohio, Pennsylvania and Tennessee.

In 2003, Peter founded Artisanal Distillates, Inc., an import company specializing in handcrafted spirits. He went on to develop the sales, distribution, marketing and consultancy side of the business with clients such as The Alchemist, Arran Distillers, Blackwood Distillers, Death’s Door Spirits, Douglas Laing & Company, G’Day Imports and International Beverage Company (IBC).

Peter established Barrique Wine Company in 1984 as a distributor of fine wines and spirits, becoming the sole importer of Springbank Single Malt Scotch and, in 1987-88, the number one Oregon wine market. He represented a number of small California and Oregon estate wineries such as Laurel Glen, Schafer Vineyards, Bonny Doon and Eyrie Vineyards. Peter also developed a French wine portfolio, with emphasis on Burgundy, with estates such as DeVogue, Chevillon and Verget. He grew the company to $2.5 million with 15 employees. In 1999 he oversaw the transfer of Barrique Wine Company to Vin Divino and was responsible for the French wine importation and development of an artisanal spirits portfolio.

As owner of Grapevine Consultants in Napa Valley from 1979 to 1984, Peter was an importer of French wines and exporter of California wines to France and a sales and marketing consultant. He was on the faculty of Foremost McKesson’s Academy of Sommeliers in San Francisco. He conducted French wine education seminars at venues such as Tante Marie’s in San Francisco and taught wine classes at Meadowood Country Club in Napa, Sheraton Hotels in Los Angeles and Camelback Resort in Scottsdale, Arizona. Peter created and promoted a UK-California wine tour that involved the promotion and education of California wines to consumers and trade in the United Kingdom.

Prior to 1979, Peter worked for a number of wineries in California and wine and spirits importers in the United Kingdom.

Currently residing in the Kansas City area, his knowledge and experience in the fields of wine and spirits continues to evolve in his pursuits of all things relating to food and wine.

Anchor Brekle's Brown

Anchor Brekle's Brown....6pks
A balance of malt and hops. A blend of past and present.

Inspired by the all-malt brown ales in Anchor’s brewing archives, Brekle’s™ Brown has a coppery brown color and unusual depth of flavor with hints of citrus which makes for richness and complexity without heaviness. The classic, all-malt, single-hop brown ale.

Brewmaster Mark Carpenter's unique recipe—a tip of the hat to our first brewmaster—looks to both the past and the future. It starts with a special blend of roasted malts.

For brewing and dry hopping, a single and distinctive new American hop variety called Citra creates nuanced flavors and aromas complementing Brekle’s™ Brown’s unique maltiness.

Anchor Brewing’s roots date back to the early 1850s and the California gold rush, when pioneer brewer Gottlieb Brekle arrived in San Francisco from Germany. In 1871, he purchased an old beer-and-billiards saloon near Russian Hill and transformed it into the little brewery that—twenty-five years later—would be renamed Anchor. Brekle’s™ Brown is a celebration of Anchor’s 140-year brewing legacy.


Shiner bock now in cans...

We continue to add to our selection of beer in CANS

Plus their Summer Seasonal in bottles
Ruby Redbird is here!

Wednesday, April 18, 2012

Bourbon Barrel update

Full Bourbon Barrels we have currently ordered....
Knob Creek 9Yr (our second barrel) We have selected our favorite barrel and it should arrive in the next week
Buffalo Trace (our 4th barrel) has been selected and ordered - should be 3-4 weeks
Elijah Craig 12 yr old (our 2nd barrel) has been selected and ordered -- should be here 3-4 weeks also

We just received our Blanton's Bourbon samples yesterday for our first barrel from them. 
Stop by the Forsyth store now and ask Aaron for a taste and give us your vote
Our employees have already tasted and voted.
We will place the order for the barrel tomorrow.  

Check back here, I will post when the samples are gone.

Perennial new labels..

Perennial new beers to watch for....eagerly awaiting some releases....
Will update on their release as I know more

 "Homefront IPA is brewed to honor our veterans as they return home from duty.  It was conceived by MLB pitcher Chris Ray and brewed last year with Fremont Brewing.  We at Perennial are very excited and honored to be a part of brewing this year's batch.  Homefront IPA is brewed with oranges and aged on Louisville Slugger bats.  Operation Homefront provides financial assistance to the families of our service members and proceeds from the sale of this beer will be donated to Operation Homefront." - label

And of course, this one we should see soon --