Side Project Brewing

Balaton (Blend #2)

Sour - Flanders Oud Bruin

Balaton is our Wild Missouri Brown Ale that was fermented in and aged in local Chambourcin Barrels with Missouri microflora for over a year with Michigan… Read More

Balaton is our Wild Missouri Brown Ale that was fermented in and aged in local Chambourcin Barrels with Missouri microflora for over a year with Michigan Balaton Cherries. We wanted Balaton to be soft, yet complex, so it is only 5% abv with a higher level of Brett influence and more impactful oak presence to balance out the signature Side Project acidity and the tart, cinnamon notes of the cherries... Read Less

Amis Pour Toujours (Blend #1)

Wild Ale - American

Translates to Friends Forever and is a collaboration brewed with one of our closest and dearest friends, Brad Clark of Jackie O's Pub and Brewery in Athens,… Read More

Translates to Friends Forever and is a collaboration brewed with one of our closest and dearest friends, Brad Clark of Jackie O's Pub and Brewery in Athens, Ohio. Our shared love of vibrant fruit mixed with our cultures was the inspiration for this wild ale. Fermented in Oak with a blend of cultures from Missouri and Ohio, this Missouri/Ohio Wild ale was then aged on Apricots and Mangoes before being blended and naturally conditioned in the bottle Read Less

Foedre Beer

Wild Ale - American

Blond sour beer inoculated with wild MO yeast and bacteria aged in our 70hL french oak foedre. Only available at The Cellar on the hand pump. The foedre… Read More

Blond sour beer inoculated with wild MO yeast and bacteria aged in our 70hL french oak foedre. Only available at The Cellar on the hand pump. The foedre will be filled, used, and refilled often, so the beer will always be evolving. Solera method style. Read Less

Thicket (Blend #2)

Wild Ale - American

For Blend #2, we chose a blend of not only our “Flanders - Inspired” red beer, but also used a touch of our French Oak Foedre Beer, a beer that lays the… Read More

For Blend #2, we chose a blend of not only our “Flanders - Inspired” red beer, but also used a touch of our French Oak Foedre Beer, a beer that lays the base for Fuzzy, and has been aging via a solera method for more than 5 years now. This blend was then moved to Missouri Oak and aged atop more than 3000 lbs of Oregon blackberries from our friends at Decker Farms. The blend and the blackberries were combined in April of 2018 and allowed to re-ferment for almost a year before being bottle-conditioned prior to release Read Less

Abricot du Fermier (Blend #3)

Farmhouse Ale - Saison

Abricot du Fermier is our delicate and aromatic Saison du Fermier aged with apricots in French Oak wine barrels. The brightness, depth, and rustic character… Read More

Abricot du Fermier is our delicate and aromatic Saison du Fermier aged with apricots in French Oak wine barrels. The brightness, depth, and rustic character are created by the wild yeast native to our family's Missouri farm. This Apricot Saison was fermented in and aged in wine barrels for several months. Read Less

Bubble DIPA

IPA - Imperial / Double New England / Hazy

Triple Dry-Hopped Double IPA brewed with Citra, Mosaic, El Dorado & Citra Cryo Hops

Triple Dry-Hopped Double IPA brewed with Citra, Mosaic, El Dorado & Citra Cryo Hops Read Less

La Bière de Fantaisie (Blend #1)

Farmhouse Ale - Saison

La Bière de Fantaisie is a collaboration ale brewed with our friends at Off Color Brewing in Chicago. Our shared love of the farmhouse ales of Belgium… Read More

La Bière de Fantaisie is a collaboration ale brewed with our friends at Off Color Brewing in Chicago. Our shared love of the farmhouse ales of Belgium and France was the inspiration for this Saison, which is a blend of several puncheon-fermented Saisons that were aged for 6 months before being naturally conditioned in the bottle. Read Less

Burk (Blend #1)

Sour - Flanders Oud Bruin

Missouri Sour Brown that was cofermented with crabapples from the Angry Orchard innovation cider house in Walden New York. We brewed this beer with our… Read More

Missouri Sour Brown that was cofermented with crabapples from the Angry Orchard innovation cider house in Walden New York. We brewed this beer with our great and long time friend Ryan Burk, the head cidermaker at Angry Orchard, before racking it to French Oak Puncheons to age a year before being bottled and naturally conditioned. Read Less

La Fosse (Blend #3)

Wild Ale - American

Sour blonde ale fermented and aged in Chardonnay barrels with Turkish Apricots.

Sour blonde ale fermented and aged in Chardonnay barrels with Turkish Apricots. Read Less

Rosé du Blé (Blend #2)

Farmhouse Ale - Saison

Rosé du Blé is our Wheat Saison that is fermented with wild Brettanomyces and Lactobacillus from our family’s farm and aged in our Missouri Oak Foedre.… Read More

Rosé du Blé is our Wheat Saison that is fermented with wild Brettanomyces and Lactobacillus from our family’s farm and aged in our Missouri Oak Foedre. At maturity, it was racked atop the skins of Missouri Chambourcin grapes, adding the color, tannins and aromatics inspired by the rosé wines of France. Read Less

Blackberry Bière du Pays (Blend #1)

Farmhouse Ale - Saison

Blackberry Bière du Pays is our restrained approach to a fruited Saison. We added a thoughtful amount of Blackberries to our Bière du Pays to not cloud… Read More

Blackberry Bière du Pays is our restrained approach to a fruited Saison. We added a thoughtful amount of Blackberries to our Bière du Pays to not cloud the nuances of our lovely, little beer, but to add a layer of soft fruit and color for a new experience. Our Missouri yeast and bacteria provide the layers of complexity to this Farmhouse Ale that was aged in wine barrels for several months before being naturally conditioned in the bottle. Read Less

Pêche du Fermier (Blend #2)

Farmhouse Ale - Saison

For the second blend of Pêche du Fermier, after barrel fermentation and maturity of our Saison du Fermier, we racked the beer to mostly neutral French… Read More

For the second blend of Pêche du Fermier, after barrel fermentation and maturity of our Saison du Fermier, we racked the beer to mostly neutral French Oak red wine barrels with peaches and then allowed it to re-ferment to maturity for more than a year. The more neutral oak, when compared to the first blend, offers a softer mouthfeel, allowing the fruit to continue to shine. Unlike most of our fruited beers, where we have been increasing our fruiting rates yearly to find that balance that we desire between our acidity and the fruit, for Pêche du Fermier, we kept the amount of fruit the same as Blend #1 to allow that base beer of Saison du Fermier to continue to shine. Read Less

Bookends (Blend #1)

Wild Ale - American

Barrel-Fermented Wild Ale with Mandarin, Lime, Clementine Juice, and Orange Peel. A collaboration with our friends at 4 Hands Brewing Company.

Barrel-Fermented Wild Ale with Mandarin, Lime, Clementine Juice, and Orange Peel. A collaboration with our friends at 4 Hands Brewing Company. Read Less

Foedre Fermier (Blend #2)

Farmhouse Ale - Saison

A limited expression of our Saison du Fermier that was fermented in and aged in a Medium-Toast Missouri Oak Foedre with our local microflora.

A limited expression of our Saison du Fermier that was fermented in and aged in a Medium-Toast Missouri Oak Foedre with our local microflora. Read Less

Terroir Project (Chambourcin 2017)

Grape Ale - Other

For the 2017 harvest, we also selected Chambourcin grapes from Noboleis Vineyards in the Augusta AVA along the Missouri River, located 32 miles west of… Read More

For the 2017 harvest, we also selected Chambourcin grapes from Noboleis Vineyards in the Augusta AVA along the Missouri River, located 32 miles west of our brewery. For this project, we used the same malt bill as our collaborators and co-fermented the wort with the must of the Chambourcin grapes. To extract as much color, body and complexity from the grapes, we allowed the hybrid to stay in contact with the skins for 4 weeks while the native microflora from the must and our Missouri cultures used in our brewing co-fermented the hybrid in stainless. The hybrid was then racked to French Oak 500L Puncheons and aged for 11 months before being naturally conditioned in the bottles and kegs. Read Less

Noir du Fermier (Blend #2)

Farmhouse Ale - Saison

Noir du Fermier is a dark farmhouse ale in which the robust, yet dry malt bill is balanced with the brightness, depth and rustic character of the wild… Read More

Noir du Fermier is a dark farmhouse ale in which the robust, yet dry malt bill is balanced with the brightness, depth and rustic character of the wild Brettanomyces and Lactobacillus found on our family's Missouri farm. This farmhouse ale was fermented in and aged in red wine and bourbon barrels for several months before being naturally conditioned in the bottle. Read Less

La Fosse (Blend #2)

Wild Ale - American

Sour blonde ale fermented and aged in Chardonnay barrels with Turkish Apricots.

Sour blonde ale fermented and aged in Chardonnay barrels with Turkish Apricots. Read Less

Double Barrel Derivation (Double Willett Double Tanzanian)

Stout - Imperial / Double

Double Barrel Aged Imperial Stout aged in Willett 5yr & 8yr Family Estate Bourbon barrels then finished in Willett 8yr Wheated Bourbon barrels. We added… Read More

Double Barrel Aged Imperial Stout aged in Willett 5yr & 8yr Family Estate Bourbon barrels then finished in Willett 8yr Wheated Bourbon barrels. We added Tanzanian Vanilla Beans in the Willett 8yr Wheated Bourbon barrels and then finished the beer on additional Tanzanian Vanilla Beans at packaging. Read Less

Coconut Vibes (2024)

Stout - Imperial / Double

Missouri Imperial Stout (Vibes recipe) infused three times with raw and toasted coconut flakes and a dash of cocoa nibs from Ghana blended with a barrel-aged… Read More

Missouri Imperial Stout (Vibes recipe) infused three times with raw and toasted coconut flakes and a dash of cocoa nibs from Ghana blended with a barrel-aged stout ( ~18%) that was aged for 21 months in Willett Bourbon Barrels. Read Less

Bretta Sang

Wild Ale - American

Bretta Sang was brewed in collaboration with our friend and brewer Troy Meier. This sour ale is an exploration into pairing the bold flavors of Blood… Read More

Bretta Sang was brewed in collaboration with our friend and brewer Troy Meier. This sour ale is an exploration into pairing the bold flavors of Blood Oranges with the fermentation characteristics of select Brettanomyces and Lactobacillus strains. This ale was fermented in and aged in French Oak Puncheons for 10 months before being naturally conditioned in the bottle. Read Less

Montmorency (Blend #1)

Sour - Flanders Oud Bruin

Port Barrel aged Sour Brown with Montmorency cherries As our fruited Missouri Wild Ales have evolved, I am always looking for ways to refine, for ways… Read More

Port Barrel aged Sour Brown with Montmorency cherries

As our fruited Missouri Wild Ales have evolved, I am always looking for ways to refine, for ways to better express the fruit, funk and barrel, and we continue to experiment daily with these new ideas. For Montmorency I wanted to try to use a fresher, more intense barrel and oak format for this sour brown and only our second time using Montmorency Cherries.

More than 2 years ago we brewed a brown beer to let our native Missouri culture feed on as it rested in a Missouri Oak Foedre. At maturity, I wanted to create a more limited expression for this beer, so we sourced fresh Port barrels, and racked the beer into the barrels with Montmorency Cherries. After resting another year and then naturally bottle conditioning the beer, Montmorency is now ready to share with you. Read Less

à la Table (Blend #1)

Table Beer

Inspired by the refreshing and low-alcohol classic Saisons of the past, à la Table was fermented with wild Missouri yeast and our house Saison blend before… Read More

Inspired by the refreshing and low-alcohol classic Saisons of the past, à la Table was fermented with wild Missouri yeast and our house Saison blend before being aged in Missouri Oak for several months and then naturally conditioned. Read Less

Kriek du Fermier (Blend #2)

Farmhouse Ale - Saison

Wine Barrel Fermented Saison aged with Cherries Kriek du Fermier is our delicate and aromatic Saison du Fermier aged with cherries in French Oak wine… Read More

Wine Barrel Fermented Saison aged with Cherries


Kriek du Fermier is our delicate and aromatic Saison du Fermier aged with cherries in French Oak wine barrels. The brightness, depth and rustic character are created by the wild yeast native to our family’s Missouri farm. This Cherry Saison was fermented in and aged in wine barrels for over a year before being naturally conditioned in this bottle. Read Less

Bière du Pays (Blend #8)

Farmhouse Ale - Saison

Bière du Pays is inspired by the classic Saisons from the country. An airy and fluffy malt bill is fermented with wild Missouri yeast and bacteria and… Read More

Bière du Pays is inspired by the classic Saisons from the country. An airy and fluffy malt bill is fermented with wild Missouri yeast and bacteria and our house Saison blend. This refreshing and delicate farmhouse ale was aged in wine barrels for several months before it was naturally conditioned in this bottle. Read Less

Rosé du Pays (Blend #1)

Farmhouse Ale - Saison

Missouri Table Saison blended with Chambourcin grapes and aged in a Missouri Oak Foedre

Missouri Table Saison blended with Chambourcin grapes and aged in a Missouri Oak Foedre Read Less