Friday, November 30, 2012

Help us pick our next barrels....


We just received some samples....and we respect your opinion.  Stop by Forsyth tomorrow (Saturday Dec 1)  and taste the samples and give us your vote!

We are expecting our next barrel of Buffalo Trace next week,  but we know it is going to sell out quickly.  So we already received more samples of Buffalo Trace Bourbon to pick out our next barrel to follow up after this one.   I am losing track, I think it is our 7th barrel of Buffalo Trace in the last 12 months.

We also received samples of  Blantons Bourbon.  We are ready to order our second barrel of Blantons, come in and taste the samples and vote with us..


96 Point Pinot Noir




2010 Mount Eden Pinot Noir Estate....$57.99

The 2010 Pinot Noir Estate is an exceptionally elegant wine. Dried cherries, plums, exotic spices, mint and crushed flowers waft from the glass, with plenty of lift from the use of 50% whole clusters. There is a lot of personality here, but readers will need to be very patient while the stems integrate. The 2010 is striking from start to finish. I can’t wait to see how this stunning Pinot ages. Anticipated maturity: 2020-2030. 
Rated 96/100 The Wine Advocate

Bargain Chablis....

In stock at Forsyth!

2011 Droin Chablis Vaillions 1er Cru...$23.99 / 750ml
"The 2011 Chablis Vaillons takes hold of the palate and never lets up. It boasts gorgeous persistence in an understated style that is hugely appealing. The 20% oak is very nicely integrated. Today, it appears to be more subdued than 2010, but it is very pretty just the same. The Vaillons saw 20% oak. Anticipated maturity: 2013+. 
Rated 91-93/100 The Wine Advocate

Thursday, November 29, 2012

1996 Dom Perignon Oenotheque

In stock now at Forsyth - only 12 bottles available







Dom Perignon vintages are only released after 7 years of aging. A small portion of each Dom Perignon Vintage is kept on the lees long to be released when the cellar master deemed they were ready. The "second release" is the Eonotheque. 


Disgorged in 2008 - so 12 years on the lees
1996 Dom Perignon OEnotheque....$339.99 / 750ml 
"The 1996 Dom Perignon OEnotheque offers up layers of pastry, lemon, smoke and toastiness. At first deceptively understated, the wine turns positively explosive and layered on the palate, showing remarkable tension, elegance and power, all wrapped around a seriously intense frame. The balance between fruit and acidity is awesome. This is a marvelous DP OEno. The OEno is the same juice as the regular Dom Perignon, except the OEno is aged on the cork while the regular DP is aged in crown-sealed bottles. Once disgorged, the OEenos gets a slightly lower dosage than is typical for the original release DP. This bottle was disgorged in 2008. Anticipated maturity: 2012-2026."
Rated 97/100 The Wine Advocate 
Rated 99/100 The Wine Enthusiast


Ed Kohl Scotch Tasting

SOLD OUT


Scotch Tasting!
November 30th from 7pm-8:30pm
Only $15 per person!!

Scotch Expert, Ed Kohl, always puts on a great seminar about the scotches, this is not to be missed. Great new Scotches to St. Louis...
He will be tasting:

  • Kilchoman 100% Islay 2nd Edition....$79.99
  • Kilchoman Machir Bay Single Malt Scotch...$49.99
  • 1995 Chieftain's Glen Keith Speyside 17 yr...$94.99
  • 1998 Chieftain’s Glenrothes Speyside 13 yr...$79.99
  • 1991 Chieftain’s Craigellachie Speyside 21 yr...$169.99
  • 2001 Chieftain’s Bunnahabhain Islay 10 yr....$76.99
  • The Arran 10 Year Old...$37.99
  • The Arran Amarone Cask...$61.99

The Wine and Cheese Place 
314.727.8788
7435 Forsyth Blvd, Clayton, MO 63105 






1995 Chieftain's Glen Keith Speyside 17 yr...$94.99

92 proof * 239 bottles produced

Nose: Light malt, camphor, dry hay

Body: Medium, round and soft

Palate: Ginger snaps, sweet oak, spicy
Finish: Lawyers of complex spicy malt, long




1998 Chieftain’s Glenrothes Speyside 13 yr...$79.99
(Barolo Wine Finish)
92 proof * 326 bottles produced
Nose: Flowery, Aromatic
Body: Silky, smooth but firm
Palate: Buttery, Grape Jam, Red Licorice
Finish: Old leather, Oak, Smooth and Dry




1991 Chieftain’s Craigellachie Speyside 21 yr...$169.99
 116.6 proof * 272 bottles produced
Nose: Sugared walnuts, light citrus, sweet barley
Body: Medium and soft
Palate: Malty, Nutty, Tangerines
Finish: Orange Marmalade, Nutty, Aromatic





2001 Chieftain’s Bunnahabhain Islay 10 yr....$76.99
(Sherry Butt)
92 proof * 778 Bottles made
Nose: Raisins, coffee, sugared almonds
Body: Oily, creamy
Palate: Sweet malt, Tar, Burnt orange
Finish: Spicy, Long and Dry




Goose Island Bourbon Coffee Stout!


Goose Island Night Stalker....$8.99 / 22oz bottle

First come first served at the Forsyth Store -- 1 bottle per person.

Goose Island Bourbon County Coffee Stout....$17.99 -- 1 per person
SOLD OUT

The site crashed like when Founders CBS was posted.  I know it is frustrating, but everyone experienced the same thing, so it was still as fair as possible for those that got a bottle.  Because about twice as many people got through than bottles we have.



I had a number of people ask how the rare beers are sold here at The Wine and Cheese Place.  Tomorrow when it arrives, it will be "fastest finger".  I will post the wine is available here on the blog, also on twitter and facebook.  There will be a link to try to reserve it online.   Just getting an order in is no guarantee, you will need to wait for a confirmation which could take a few minutes.  
It is important that you set up an account on our website - click here to set one up.
Because when I post the link, you will not have time to set up an account and be able to get the beer.  Also make sure you have the site up and already logged into the account.  It will only take about a minute to sell out.


 

Brewer's Notes:
Everyday Goose Island smells the wonderful coffee roasting next to our brewery at Chicago's Intelligentsia Coffee and Tea. This world class roaster puts the same passion and skill into their coffee as Goose Island does with its beer. This excellent stout is made with a different coffee from our friends next door each year. With the change in coffee comes a change in the flavor profile, making each release truly unique from the previous years.

2012 Release - Intelligentsia La Tortuga Beans
2011 Release - Intelligentsia Anjilanaka Beans
2010 Release - Intelligentsia Black Cat Espresso Beans

Recipe Information:Style: Bourbon Barrel-Aged Imperial Coffee Stout
Alcohol by Volume: 14.3%
International Bitterness Units: 60
Color: Midnight
Hops: Willamette
Malt: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black
Coffee: Intelligentsia La Tortuga Beans

Wednesday, November 28, 2012

High West Distillery


Highwest Campfire Whiskey...$45.99 / 750ml

I was going to write something cheesy about cowboys, campfires, and whiskey but I figured you might be more interested in how CAMPFIRE WHISKEY™ came to be. One morning at the Bruichladdich distillery B&B, my wife and I smelled peat in the air - the great ladies that made our meals were simmering a bottle of peated whiskey and sugar! Later that night, they brought out dessert of ripe honeydew drizzled with the peated syrup. That was the most unusual, delicious and memorable ending to a dinner I’ve ever had. The combination of melon and sweet smoke really worked - so (naturally...) I thought why not mix sweet bourbon and peat? Worked for me! The main flavor (or melody) is sweet honey from a ripe bourbon. The enhancing flavor (or harmony) is floral fruity spice from a mature rye whiskey. The accent (Satchmo’s gravelly voice!) is the smoke from a peated scotch whisky. The proportions? Top secret. So...as the sun sinks low and the cold settles in, grab a bottle of CAMPFIRE WHISKEY™ and gather round a blazing fire to warm up, wind down your day, share stories, and deepen friendships. One taste of this sweet, spicy and, yes...smoky whiskey, you’ll know how it got its name. We like to enjoy CAMPFIRE WHISKEY™ with s’mores…or good-looking strangers. If you find yourself in Old Town Park City, you ought to come visit the High West Distillery and Saloon and get a taste of our Western hospitality and our crowd-pleasing victuals.David Perkins


This one sold fast last time - it is quite delicious.


High West Distillery Barreled Manahattan...$41.99
The 36th Vote™ commemorates Utah's role as the deciding vote to end Prohibition. In fact, the Utah delegation WANTED to cast the final vote. "No other state shall take away this glory from Utah" proclaimed the leader of the state delegation and president of the Utah League for Prohibition Repeal. On December 5th 1933 at 5:32 PM EST, satisfied that the thirty-fifth state (Pennsylvania) had ratified, Utah delegate S.R. Thurman cast the last ballot for Utah and the 18th amendment's fate was sealed. High West Distillery chose the Manhattan for this celebration because of its classic appeal and timelessness - it's also our favorite mixed drink! We used the pre-Prohibition recipe of two parts rye whiskey to one part sweet vermouth and two dashes of bitters. We then married the mixture in the rye whiskey's American white oak barrel for 90 days, allowing the flavors to integrate in a well-balanced harmony of the rye's spiciness, the vermouth's herbs, and the bitters' complexity. We hope you take time to celebrate Repeal Day and thank Utah for its role in ending the Noble Experiment.

Bells Third Coast Old Ale


Bells Third Coast Old Ale...$14.99 / 6pk
Third Coast Old Ale focuses on malt, offering notes of burnt caramel & other earthy malt flavors. Designed with vintage aging in mind, the malt aspect is matched to a heavy complement of hops. Sharply bitter at first, this will fold into the malt character over time and balance out the maltiness.

Tuesday, November 27, 2012

Bourbon Tasting!

Open House!
Bourbon Tasting 
with Dave Pudlo of Maker's Mark
Friday, November 30th. 
from  5pm-7pm. 
The tasting will be held at the Wine and Cheese Place
9755 Manchester Road
Rock Hill, MO, 63119   314.962.8150

More about Dave Pudlo....
Maker's Mark Distillery Education Director
Maker's Mark Distillery
Loretto, Kentucky
"Dave is the lead trainer for the award winning Maker's Mark Bourbon Specialist considering Maker’s Mark was named the Distillery Visitor Attraction of the year. For the past seven years Dave has used his extensive experience in training and education to host on-site visitor experiences for distributors, retailers, and VIP groups providing in-depth information on bourbon history and the development and process of making Maker's Mark Bourbon."
Dave will be tasting these Bourbons...

  • Knob Creek Single Barrel
  • Bookers Bourbon
  • Baker's Bourbon
  • Basil Hayden
  • Makers Mark 46


Odell Friek

Just arrived....
Odell Friek....$15.99 / 750ml
Ale with Cherries and Raspberries added and aged in oak barrels

More 4 Hands Pyrus arrives..

4 Hands Brewing -- St. Louis, Missouri






4 Hands Brewing Pyrus Saison....$6.99 / 22oz
"The name Pyrus originates from the genus of the pear tree. Pyrus is our Fall and Winter saison brewed with pear juice, whole white pepper corns, and the zest of fresh oranges. Pyrus pours a hazy golden hue, with aromas of pear, citrus, and spice. A perfect compliment to seasonal fare."- 4 Hands Brewing

Firestone Walker Sixteen




Firestone Walker sixteen anniversary ale...$17.99


UPDATE: After checking the orders, Forsyth still has a little left.  We will just do in store pick up until they are gone. 

Rock Hill, New Ballas, and Ballwin also should be getting some today.


since founding our brewery in 1996, we have specialized in the rare art of brewing beer in oak barrels. in the fall of 2006, we released a limited edition oak-aged strong ale called 10 to commemorate our 10th anniversary. the experience was greater than any one of us could have ever imagined. we now present xvi, our seventh release in what has become an annual autumn rite at our brewery.


The Vision Behind Our Barrel Aging and Blending Program Is Still the Same!

The Goal: To create complexity centering on oak, in a multitude of forms, by brewing high gravity beers in complementary styles, aging them in different barrel formats and then blending them together to achieve harmonious new flavors.

The Puzzle: To blend these various components (or lots) to create a synergistic whole that is greater than the sum of its parts. This is done with the help of a few of our neighboring Paso Robles winemakers who are practicing experts in the art of blending.

The Inspiration: Firestone Walker’s oak brewing tradition and our connection with winemaking. Of course until the advent of stainless steel, brewing was intimately linked to wood barrels and vessels. Brewing has a deeply rooted history in the alchemy of blending.
The Barrels

The individual lots were aged in oak barrels, many of which were hand selected from premium Kentucky spirits producers by Tom Griffin, who is extremely passionate and knowledgeable about bourbon barrels and beer. Each barrel lends its own unique influence to the final blend.
The Aging Cellar – The Components

We blended together 226 oak barrels and 8 different beers creating something truly complex and exceptional.


The following are descriptions of key components with their original code names:

Velvet Merkin (8.7% ABV) - Aged in Bourbon barrels
-Traditional Oatmeal Stout (23% of final blend)
OG= 15P FG=5.5 IBU=32.5 Color= Black / 15% Oats / Hopped with 100% US grown Fuggles


Stickee Monkee (12.5% ABV) - Aged in Bourbon and Brandy barrels
-English Barley Wine (22.5% of final blend)
OG=27P FG=5.4P IBU=45 Color=28 / Brewed with Mexican Turbinado (Brown) sugar


Double Double Barrel Ale (14.2% ABV) - Aged 100% in retired Firestone Union barrels
-Double strength English Pale Ale (20.3% of final blend)
OG=25.0P FG=5.1P IBU=30 Color=16 / A Double version of our flagship created by Ali Razi


Parabola (13% ABV) - Aged in Bourbon barrels
-Russian Imperial Oatmeal Stout (10.8% of final blend) 
OG=31P FG=8.5P IBU=80 Color=Black / Hopped with Simcoe, Bravo, Styrian Golding and East Kent Golding


PNC (13.0% ABV) - Aged in Tequila barrels
-American Strong Buckwheat Stout (8.1% of final blend)
OG = 25P FG = 5.0P IBU = 80 Color = 100 / Brewed with Buckwheat


Helldorado (11.5% ABV) - Aged in Bourbon Barrels and Brandy barrels
-Blonde Barley Wine (5.4% of final blend)
OG=24.7P FG=4.5P IBU=24 Color = 8 / Brewed with buckwheat honey & 100% El Dorado hops


Bravo (13.4% ABV) - Aged in Bourbon and Brandy barrels
-Imperial Brown Ale (5.4% of final blend)
OG=26.5 FG=7.7 IBU=35 Color=32 / Hopped with 100% US grown Fuggles


Wookey Jack (8.3% ABV)- 100% Fresh, Dank & Hoppy 100% Stainless Steel
-Black Rye India Pale Ale (4.5% of final blend)
OG= 18P FG = 3.0P IBU = 80 Color =black / Extremely hoppy double dry hopped BIPA

A Note from Brewmaster Matt Brynildson:
Our 16th Year – The Wild Ride Continues
This beer represents everything that we love about brewing: Exploration - Over the years we have studied the art of brewing by traveling to far away lands to visit and observe other brewers. Once in a while we get lucky and even get to brew a batch or two while over seas. Seeing and understanding our brewing heritage has been a key to developing our brewing program. We have also stayed close to our brewing and winemaking friends here in the States spending countless hours tasting and observing the magic that IS the American Craft Beer Revolution. Dozens of notebooks, hundreds of questions, thousands of pictures and too many beers to count have resulted in the refinement of our brewing philosophy and our approach to making the best flavors possible. Networking - One of the most amazing elements of the craft brew age is the sharing and networking that continues to fuel this moment. In honor of this phenomenon we hosted three collaborations at our brewery in 2012. A collaboration brew with the Publican National Congress “PNC” where we created a beautiful tequila barrel aged buckwheat stout with some of the best publicans from around the country. A second collaboration with Mikkel Borg Bjergsø of Mikkeller fame in which we created a Saison and utilized local white wine grapes and aged the beer in wine barrels. Our masterpiece was a giant collaboration hosting our first annual Firestone Walker Invitational Beer Fest here in our hometown of Paso Robles. The ground rules were simple, the brewers themselves needed to come and pour one session beer and one special beer. We invited some of our very best friends and favorite brewers from around the country and some from outside the States. The talent that arrived and the beers that were shared culminated in one of the very best beer events we have ever experienced. Even more impressive was the willingness of brewers, big and small, to travel to our brewery to share the fruits of their labors. I continue to find that the very best people in the entire world are brewers and the people who love beer. Blending – This beer is a testament to the fact that incredible flavors can be created through blending and that in certain moments with special people and exceptional raw materials, the result of those blends far exceed the sum of their parts. We started back in 1996 by fermenting a single beer in many barrels and blending them together to create Double Barrel Ale. We then embarked on this barrel aged blending project that you taste today, with our winemaker friends. More Barrels - We now have officially launched our next exploration into the unknown with Barrelworks - a project that will incorporate wine barrels and a host of new critters, sparking secondary fermentation flavors, creating a new line of wild barrel aged and blended beers. We are positioning this project in Buellton California in the middle of the Santa Ynez Valley where it all started for us – far enough away from our Paso brewery not to cause our clean beers harm but close enough to allow us to create freely. If that isn’t enough, our 16th year brought with it some additional excitement. This spring we were named Champion Mid-sized Brewer for an unprecedented 4th time at the World Beer Cup! To have our beers recognized as world class by our peers once again was a humbling proud moment. Our brewery also gave birth to a new German built, Huppmann Brewhouse in 2012. We were able to add some amazing new toys to our kit, like wet milling, hop dosing and automated lautering that will not only allow us to brew more but give us the flexibility to brew even more interesting, technically correct and balanced beers. We also added a beautiful restaurant to our Paso campus so that you can come and break bread with us while visiting the brewery. It was an amazing year of growth and change. Most importantly, our family continues to grow and our team continues to develop. I can’t tell you how proud I am to work with some of the best and hardest working folks you will ever meet. If you haven’t yet, you need to come to Paso and meet our crew!


The Winemakers and Friends
As I have said before, this project is all about creating flavors through blending and no one knows blending better than a winemaker. As brewers in this project, we create individual beers that we believe will lend something to the blend. Our hardest work is done months before the final beer is realized. We then step aside and allow our brothers in fermentation science to take over and formulate the blend. It is an amazingly educational experience. I have learned so much from watching and listening to them in these blending sessions. Many of the folks who have helped us in the past returned to lend their well-tuned senses to this project. This year’s blenders included: Chuck Carlson – Curtis Winery, Matt Trevisan – Linne Calodo, Eric Jensen – Booker, Justin Smith – Saxum, Brock Waterman – Brochelle, Kevin Sass – Halter Ranch, Sherman Thacher – Thacher Winery, Russell From – Herman Story, Mark Adams – Saxum / One Time Space Man, and Terry Hoage – Hoage Cellars. Also joining us were beer writersWilliam Bostwick and Jessi Rymill as well as our good friends Pete Slosberg and Arie Litman, It was a great group who worked well together and nailed an awesome blend. (Team Saxum’s blend won for a second year in a row – go figure!) With their support, our barrel aging program has grown since the first 30 barrels we had when we made “10” to over 1000 barrels this year!


The Finished Piece
As a finished beer, XVI takes us back to some of the wonderful dark notes (the black keys) that I remember from the original 10 blending. XVI is 42% stout with Velvet Merkin, Parabola and “PNC” working together as three roasty toasty friends that create rich cacao, chocolate and mocha flavors together. “PNC” also introduces tequila barrels into our blend for the first time and brings some interesting south of the boarder spirit notes to the mix – a welcome twist. Helldorado, with flavors of lavender honey liqueur was again a favorite of the winemakers and made the cut adding some flowery notes. DDBA continues to deliver its signature American toasted oak, English caramel toffee and light leather nuances. DDBA was also release on its own in 2012 and is now established as a solid annual brew. Stickee Monkee is fast becoming one of our favorite pieces with its rich maple syrup, spicy cinnamon, and ripe fig flavors which has developed into a bolder cousin of perennial blend component Bravo who carries barrel character and bourbon notes like no other. The additional twist this year is Wookey Jack, Black Rye IPA with its wily citrusy hop notes and spicy rye backbone. The finished blend is unfiltered and unfined, so there will be a small amount of sediment in the bottom of the bottle. XVI is best enjoyed poured carefully into a half filled brandy snifter or red wine glass. Allow it to warm to 55F to fully enjoy the pleasing and complex aromas. It takes a while, but as this beer sits and breathes in the glass, more rich dusty chocolate, stone fruit and crème brulee character is reveled as the rich spirit characters fade - so take your time. If you wait to open your bottle later, store it in a cool dark place. I suspect that this beer will age well and change favorably for years to come. It was an absolute pleasure in the making and I truly hope you enjoy our Seventh oak-aged blend! The journey continues and its just as fun and exciting now as it was back in 1996. Thank you so much for spending a little time with us!


This beer is dedicated to the Firestone Walker Brewery production management team – with whom I could never live without and who continually blow me away. I couldn’t ask for a better group of humans to spend my working days with!

Bass IPA --

In stock at Forsyth and Rock Hill



Bass India Pale Ale...$8.99 / 6pk

Bass Black and Tan!


New!!
Bass Black & Tan Pub Kit...$7.99 / 6pk
Includes...
3 bottles of Bass Ale
3 bottles of Bass Stout

Make your own Black and Tan!








Perennial Abraxas


We accidentally got another case of 2011 Abraxas...

SOLD OUT



2nd Shift Barrel Aged Cat Spit Stout

With Thanksgiving, forgot about this one.  We still had 2 cases sitting in the back room.

Reserve it online




2nd Shift / TWCP Bourbon Barrel Aged Cat Spit Stout...$12.99 / 750ml

Barrel used: Elijah Craig 12 year old
Date Filled: August 9, 2012
Date bottled: November 12, 2012
Date Released:   Wednesday November 21, 2012
only 132 bottles produced of this one


Grapefruit Beer


Product of the United Kingdom
St. Peters Grapefruit Beer...$4.49 / pint
ABV: 4.7%
We use our Wheat Beer as a base for this superbly refreshing beer. The zesty/pithy grapefruit is in complete harmony with the hops and malt. Excellent as an apéritif or as a refreshing change. Winner of numerous CAMRA and overseas awards including bronze medal, Speciality Beers, CAMRA Great British Beer Festival 2007.


Sunday, November 25, 2012

Gift Basket Time!!!

The perfect gift --- let them choose from thousands of wines, beers, spirits....



Time to start placing orders...



The Wine and Cheese Place makes thousands and thousands of baskets each holiday season.    We have been doing it for 30 years now!   Whether it is just one basket or hundreds of corporate baskets.   Give us a call 314.962.8150

Check out this year's amazing selection -- click here to see it all

We also have our very popular nut and candy rounds.  
Perfect for everyone and price is right.  

Plus free gift wrapping



Don't go empty handed to somebody's house -- perfect gift...


In stock now and available online

Available at all 4 of our locations now.
Stop by any of our stores and ask for a taste!

This batch yielded 708 bottles (about 300 are gone already).  Make sure you grab some before they are gone.  They will make perfect gifts for this holiday season for everyone on your list.


Sweet Sophie Bourbon Barrel Aged Maple Syrup...$13.99 / 250ml 
Aged in a Jefferson 18 Year Old Bourbon Barrel
Serving suggestions: as a glaze for salmon, pork or bacon, as a sweetener for coffee, oatmeal, granola or yogurt, pour over ice cream and bananas, make exotic cocktails and of course on pancakes and waffles.  
The possibilities are endless.



Friday, November 23, 2012

Some limited bottles in stock ....


Rated 94/100
The Wine Advocate
2009 Cade Estate Howell Mountain
The 2009 Cabernet Sauvignon Estate is a big, rich, seamless wine endowed with gorgeous depth and plushness. Dark red fruit, licorice, spices and menthol are some of the notes that take shape in the glass in this big, powerful Cabernet Sauvignon. A rich, textured finish rounds things out in style. Anticipated maturity: 2014-2024. 
Very limited .... $144.99

Rated 97-100/100
The Wine Advocate
2009 Sheridan Singularity
The 2009 Singularity offers a similar aromatic and flavor profile as well as more potential complexity.  The intense Scott Greer is one of Washington’s rising stars. His wines are all sourced from estate vineyards which are just now starting to come into maturity. He keeps yields low and the farming and winemaking are impeccable. Greer notes that he harvests totally on taste. He has recently opened a tasting and sales room in the Seattle area which should improve access to his wines.There is really no mystery as to what Scott Greer is doing at Sheridan; total attention to detail, a great vineyard, impeccable farming, and non-interventionist winemaking.
Very Limited.... $93.99


Rated 97-100/100
The Wine Advocate
2009 Sherdian Block 1
The 2009 Block 1 is thicker, richer, more velvety, and more pleasure-bent than the 2008. It is a candidate for perfection once it goes into bottle. 
The intense Scott Greer is one of Washington’s rising stars. His wines are all sourced from estate vineyards which are just now starting to come into maturity. He keeps yields low and the farming and winemaking are impeccable. Greer notes that he harvests totally on taste. He has recently opened a tasting and sales room in the Seattle area which should improve access to his wines.There is really no mystery as to what Scott Greer is doing at Sheridan; total attention to detail, a great vineyard, impeccable farming, and non-

$119.99



Very rare….2005 vintage

Rated 96/100
The Wine Advocate
2005 Maybach Materium
Named after the super-luxury car of the same name, the extraordinary 2005 Materium (614 cases) has more in common with a first-growth like Chateau Margaux than a Napa Cabernet Sauvignon. It boasts a deep ruby/purple color along with a striking bouquet of blue and black fruits intermingled with acacia flowers, lead pencil shavings, and licorice, excellent fruit, medium to full body, substantial but sweet tannins, and compelling harmony among its acidity, alcohol, tannin, and extract. This sensational 2005 eclipses even the brilliant 2004. It should easily last 25 or more years. 
$159.99


Rated 94/100
The Wine Advocate
2009 Maybach Materium
The 2009 Cabernet Sauvignon Materium is a gorgeous, polished wine graced with exquisite detail, clarity and focus. Tobacco, cedar and sweet spices add complexity to the fruit in this powerful, expressive 2009. Layers of dark red fruit, mocha and mint wrap around the striking, seamless finish. Anticipated maturity: 2014-2019. 
$159.99


Rated 94/100
The Wine Advocate
2009 Maybach Materium
The 2009 Cabernet Sauvignon Materium is a gorgeous, polished wine graced with exquisite detail, clarity and focus. Tobacco, cedar and sweet spices add complexity to the fruit in this powerful, expressive 2009. Layers of dark red fruit, mocha and mint wrap around the striking, seamless finish. Anticipated maturity: 2014-2019. 
$84.99 / 375ml




Stone Enjoy By


Stone Enjoy By 12.21.12 IPA....$5.99 / 22oz

Another 10 cases arrived at Forsyth-
As this beer was created to drink fresh, you can reserve it online for pick up in the store, but we will only hold it until we close at 7pm that day.  It will then go back on sale tomorrow at 9am.  We don't want to sit on FRESH beer!


Tweet about it...
go to stonebrewing.com/enjoyby  - like Missouri on Facebook and
Tweet with the hashtag #EnjoyBy #MO
(Missouri is currently leading the pack)


"You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers - especially big, citrusy, floral IPAs - we've taken it further, a lot further, in this IPA. You see, we specifically brewed it NOT to last. We've not only gone to extensive lengths to ensure that you're getting this beer in your hands within an extraordinarily short window, we made sure that the Enjoy By date isn't randomly etched in tiny text somewhere on the label, to be overlooked by all but the most attentive of retailers and consumers. Instead, we've sent a clear message with the name of the beer itself that there is no better time than right now to enjoy this IPA."



From STLHops.com
Stone Brewing has always had their eyes and ears open to what people are saying and wanting from them. When Missouri beer nerds clamored loudly for their beers, they not only came, but they put out a shipment of IPA bombers specifically acknowledging the noise.

This time they’ve brewed a beer with the hopes to generate more noise. Enjoy By IPA will be heading to Missouri this week. According to MO Stone rep Nate Sellergren we should start seeing Enjoy By 12.21.12 IPA in St. Louis in time for the Thanksgiving holiday.

So why the hashtags in the post title? Stone is utilizing social media to measure how excited people are about the beer, and in turn, this excitement will determine if and when future shipments of Enjoy By make it to that respective state or region. If you visit stonebrewing.com/enjoyby, you’ll see that the most recent states that received shipments, Colorado and Ohio, have ‘Enjoy-O-Meters’, which are measuring the amount of conversation around the beer by scraping for the hashtags #EnjoyBy
So, when Enjoy By 12.21.12 reaches St. Louis, drink it and be loud on Twitter and Facebook (I really can’t imagine this will be difficult for most of us) to increase our chances of getting this beer back in our city.

Just a couple of days left to wait, so practice your hashtagging (#EnjoyBy #MO) and get ready for Enjoy By IPA!

Wednesday, November 21, 2012

Schlafly Vertical in stock now at Forsyth!


In stock now -

All $10.99 / 750ml 

2007  Schlafly Bourbon Barrel Aged Imperial Stout
2008  Schlafly Bourbon Barrel Aged Imperial Stout
2009  Schlafly Bourbon Barrel Aged Imperial Stout
2010  Schlafly Bourbon Barrel Aged Imperial Stout 

2012  Schlafly Bourbon Barrel Aged Imperial Stout

2007 Schlafly Barrel Aged Barleywine
2008 Schlafly Barrel Aged Barleywine
2009 Schlafly Barrel Aged Barleywine
2010 Schlafly Barrel Aged Barleywine
2011 Schlafly Barrel Aged Barleywine
2012 Schlafly Barrel Aged Barleywine




Schlafly Bourbon Barrel Aged Imperial Stout
Our Bourbon Barrel Aged Imperial Stout is complex and strong, with rich chocolate and roasty flavors. The beer is brewed to have big malt flavor and hop bitterness to balance the sweetness of the high alcohol content. After primary fermentation and conditioning, the beer is transferred to freshly-emptied bourbon barrels and aged for several months before being carbonated and bottled.
In the 18th Century, Imperial Stout was first brewed in London for export to the court of Catherine II of Russia. The beer had to have a higher alcohol content to prevent freezing during transport. The process of aging beer in liquor barrels, however, is new; there is no tradition for this process, as beer and liquor production have traditionally been kept separate. We hand-select bourbon barrels from a micro-distillery in Bardstown, KY and transport the barrels immediately to St. Louis to ensure the barrels do not dry out before being filled with Imperial Stout.

Schlafly Barrel Aged Barleywine
Our Oak Aged Barleywine has a deep copper color with intense malt flavors and assertive hops for balance. Fermentation with American ale yeast allows the caramel-flavored malt to shine. After fermentation, the beer is infused with American-made Oak chips, where it is aged for several more months to develop its smooth, luscious character. The higher alcohol level in the beer allows the flavors to develop and mellow over time. Aging also creates raisin and port-wine characteristics in the finished beer.
Barleywine is a classic English strong ale. The term refers to a beer with the alcohol strength of wine and is often vintage-dated. Wood-aging is not a new brewing process: all beer was aged in wooden barrels before the use of stainless steel. Schlafly Beer is among several American breweries to age beer in wood, and is continually working with Missouri coopers to create different grades of wood toasting to get the best flavor during the aging process.



4 Hands new releases....


Go local for the holidays!!!!




We have your Thanksgiving beer....



4 Hands Morning Glory...$6.99 / 22oz

A fall seasonal brewed with 300 pounds of sweet potatoes, allspice, nutmeg, whole vanilla beans, and aged on whiskey infused pecan wood chips.



4 Hands Brewing Reprise Centennial Red....$4.99 / 22oz
The centennial hop is the centerpiece of our American Red Ale. Reprise pushes the limits of a single hop with an amazing bouquet and stunning bitterness all the way through. The citrus character provides an experience you will want to repeat. Reprise is crimson in color with aromas of citrus fruit and biscuit malt.

Iberico is back in stock!


The best ham in the world...
Back in stock now!!!!
(at our Forsyth location)

Jamón Ibérico...$79.99 / lb


"American food lovers have long prized caviar and truffles, placing these gourmet foods in a class that commanded high prices for even a scant quantity. To that luxury list you can now add jamón Ibérico, the free-range long cured Spanish ham that is so prized that its arrival for the first time in the United States has caused a collective swoon in the world of fine dining... Over the course of the last hundred years European farmers have raised more and more faster growing animals that could be raised en masse in confined circumstances, other breeds supplanted the hardy Ibérico especially. With the advent of industrial hog raising in the decades since the Second World War, Ibérico hogs all but disappeared except for the west of Spain, in a three hundred mile swath extending from Salamanca to Jerez, the Ibérico continued to reign supreme. While many high-ticket hams, such as Italian prosciutto, jambon de Bayonne, and even Serrano are almost universally made with factory-raised hybrid breeds, jamón Ibérico is still made exclusively from Ibérico hogs.Ibérico hogs will have their feeding supplemented with barley and other grains from March until the first acorns fall, but from September until late February the hogs dine primarily on the fruits of the oak tree and put on nearly forty percent of their weight. All of their fat is derived from acorns. It is high in desirable monounsaturated fat, almost as much as olive oil, which is the fundamental basis of the Mediterranean diet. Only those hogs that have been left to feed on acorns for these months can bear the highest classification 100% puro de bellota-100% percent acorn. The flavor that Ibérico hams develop is rich, nuanced, sweet and nutty, completely unlike the more pallid taste of even the most expensive conventionally raised hogs. Ibérico hogs are also allowed to live longer and put on more weight. This regimen affords them more opportunity to exercise and the meat of these hogs becomes very well marbled. This has important consequences in the production process of jamón Ibérico."
-- Peter Kaminsky, Foods from Spain
Peter Kaminsky is a well known author on the subjects of food and flyfishing. He is the author of many books including Pig Perfect: Encounters with Remarkable Swine."