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raytown, MiSSouri

Crane BreWing In fall 2015, Crane Brewing’s 15-barrel production brewery opened in a former manufacturing building owned by president, co-founder and innovative homebrewer Michael Crane. Led by Crane, vice president and co-founder Chris Meyers, and head brewer Steve Hood, the brewery has already gained a strong following for its year-round Belgian- and French-style saison. Crane’s seasonals lean toward tartness, including grapefruit and orange goses, a German-style beer with a salty finish, and sour German ales such as apricot weiss, tangy kumquat weiss and tea weiss, made with black tea sourced from Hugo Tea Co. in north Kansas City, Missouri. The brewery’s special-release Farmhouse IPa made with Brettanomyces yeast adds funkiness to its bold hop flavor. –P.D.

4 Hands Brewing Co. expands and distills

This summer, 4 Hands Brewing Co., one of St. Louis’ most recognizable craft breweries, expanded its tasting room in LaSalle Park. The building’s second floor, which is three times larger than its ground-floor tasting room, is now open for additional seating. The first floor became too small to accommodate out-of-towners and regulars who stopped by after Cardinals games, and president Kevin Lemp says the second floor relieves the previous elbow-to-elbow experience. Upstairs also features a new bar with a dozen taps on both sides and glycol cooling lines, which allow 116-gallon beer vessels to be suspended from the ceiling. Guests will find wall art by local artist Peat Wollaeger; vintage arcade games; Skee-Ball; and chairs, tables, benches and barstools by Goebel & Co. plus stools by Mwanzi Co., both St. Louis-based furniture companies. 4 Hands is also launching a spirits line as part of a larger plan to launch a distillery. Its “microstill” will use more obscure ingredients to create two gins, including one made with cucumber and carrot skins. Lemp says the goal is to offer two or three seasonal gins throughout the year, including one that’s barrel-aged, and to release the first batch by the first quarter of next year. The brewery is also expanding its brewhouse: Lemp says 4 Hands is essentially doubling capacity from a 15-barrel system to a 30-barrel one to produce 35,000 barrels of beer per year. –S.K. 314.436.1559, 4handsbrewery.com PHoToGraPHy By MaBeL SUen

816.743.4132, cranebrewing.com

St. louiS

roCkWell Beer Co.

“My favorite local beer is Crane Brewing’s Small Ball saison because it represents Kansas city as a whole: an up-and-coming city with a huge fan base that’s ever-growing.” –Eric Jones, bar lead, Bier Station

out of the more than 150 events hosted during St. Louis Craft Beer Week this summer, one of the most memorable was rockwell Beer Co.’s tasting at Craft Beer Cellar in Clayton, Missouri. although the tasting room and retail store won’t open until next year, rockwell founder andy Hille served a selection of his fermented and sour styles, including Liborius, a saison fermented with yuzu juice and ginger; Casa Del Melocotón, a mixed-fermentation saison with white peaches; and Miss Maudie, a multigrain saison fermented with Scuppernong grapes. Before announcing rockwell in april, Hille brewed at Perennial artisan ales in St. Louis. There, he developed popular brews like Suburban Beverage, a gose-style beer made with Key lime, Meyer lemon and orange peel. Hille hopes to open a 15-barrel brewhouse and production facility in St. Louis in spring 2017. –L.M. rockwellbeer.com

“4 Hands Brewing Co.'s Preserved Lemon Gose is an exceptionally sessionable and beautiful canned beer, and i’m thrilled 4 Hands decided to can it this year. this beer has the perfect amount of citrus and just a hint of salinity.” –Brandon Cavanagh, owner and head beer-buyer, Gezellig

waterloo, illinoiS

StuBBorn gerMan BreWing Co. Stubborn German Brewing Co. joined the growing slate of southern Illinois breweries in april. owners Chris and Tammy rahn brew seven year-round beers including Fountain Creek Kölsch (made with local honey), Schitzengiggles (a Munich dunkel) and Stubbornfest (an oktoberfest style), plus seasonals like its Tighty Whitey witbier. The rahns, with help from family and friends, renovated a 135-year-old building near Waterloo’s courthouse square. The brewery’s cheeky name is a nod to the rahns’ and Waterloo’s German heritage. –N.S. 618.504.2444, stubborngermanbrewing.com PHoToGraPHy By J. PoLLaCK PHoToGraPHy

Six Mile Bridge'S Blood orange Belgian Wit Provenance: Maryland Heights, Missouri Style: Witbier (4.7% aBV) PairingS: angel food cake with an orange glaze ○ Bacon and

Monterey Jack omelet

Free State BreWing Co.'S garden Party lager Provenance: Lawrence, Kansas Style: Lager (4.8% aBV) PairingS: Thai gai pad grapow ○ Caprese salad ○ BLT ○

Chicken wings ○ Pizza ○ Pesto pasta salad with chilled shrimp

Floral and spicy coriander blended with semitart citrus waft off the orange-gold-colored Blood orange Belgian Wit from Six Mile Bridge. The coriander is the beer’s most prominent flavor, balanced by the blood oranges. The beer, while sweet, finishes semidry and leaves you wanting more. Blood orange Belgian Wit is a summer seasonal available on draft at select bars and restaurants around St. Louis, at the brewery’s taproom or in a growler to go. –J.P.

Garden Party Lager was originally released as part of Free State Brewing Co.’s seasonal Front Porch Series in July 2015, but this year it graduated to its own standalone release. Garden Party is a refreshing beer brewed with cucumber sourced from Kansas farms, as well as basil and juniper berries, all of which were added during the conditioning process. The result is a highly aromatic, herbaceous beer with cucumber-juniper flavors evocative of gin. Garden Party is a summer seasonal release available in 12-ounce bottles. –P.D.

314.942.2211, sixmilebridgebeer.com

785.843.4555, freestatebrewing.com Inspired Local Food Culture

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October 2016 Feast Magazine  

Inspired by our love of nature, this issue of Feast is dedicated to the joys of fall in the Midwest. Crack open a cold one, find a place to...