Saturday, May 5, 2012

Saint Mary's Grass-Fed Gouda

In stock at Rock Hill and Forsyth - come in for a taste
Saint Mary's Grass-Fed Cave Aged Gouda
2 year old traditionally aged grass fed Gouda, sandstone cave finished. Faribault Dairy's sandstone cheese caves are natural miracles for ageing cheese.   In the summer of 2007, Master Cheesemaker Bruce Workman made this Gouda from local graziers milk at his Edelweiss plant near Monticello, WI.  This grassfed aged Gouda responds beautifully to cave finishing by developing a smooth, buttery sharp flavor with hints of caramel.  Cave finishing cheese is an ancient art. It involves careful exposure to higher temperatures, higher relative humidity and higher oxygen.

Cowgirl Creamery....

In stock now at Rock Hill and Forsyth

Just North of the San Francisco Bay, Mt. Tamalpais rises like a monument to Northern California's natural beauty. In deference, Cowgirl Creamery named its signature cheese MT TAM. It's a smooth, creamy, elegant, 10-oz, triple-cream - made with tasty organic milk from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms. 

ST PAT (seasonal Spring and Summer)
These rounds are made with whole organic milk from the Chileno Valley Jersey Dairy and are wrapped with stinging nettle leaves. Do not fear the nettles, since they are frozen to remove the sting before they are wrapped around the cheese. ST PAT, with its distinctive, green rind, commemorates the arrival of spring in Marin County. After three weeks of aging, ST PAT is mellow, soft, and full of flavor. The nettle leaves impart a smoky, artichoke flavor. ST PAT received a Gold Medal at the 2009 North American Jersey Cheese Competition.

Delicious cheese...

Fresh batch of Jasper Hill Moses Sleeper in stock at Forsyth
Jasper Hill Farm Moses Sleeper
Moses Sleeper is a bloomy-rind cheese developed by Mateo Kehler at Jasper Hill Farm. When young the flavor is buttery, bright, and savory, and when longer-aged the paste is creamier and takes on the aroma and flavor of brassica vegetables.

Livarot back in stock at Forsyth

A new one in stock at Forsyth..
Casatica made from Bufala Milk

When the two brothers, Alfio and Bruno Gritti, took over their father's farm located in northern Italy, in the foothills of the Alps, they were milking dairy cows. But then, ten years ago, they decided to introduce water buffalo. Buffalo milk has twice the cream as cow's milk. A couple of years later they sold all the cows to focus on this rich milk. Increasing the water buffalo herd to 1,000, they built a creamery to make both cheese and yogurt. Today they make 25 cheeses, including Bufalo di Mozzarella, all steeped in local Italian tradition.

Casatica, a buffalo milk cheese, is similar to Strecchino. A soft-ripened cheese, aged for three to five weeks, it has a supple richness. With a creamy interior and a mild and delicate milky sweetness, left to sit, it will virtually ooze on your plate and melt into your mouth.

Friday, May 4, 2012

Funky Jewbelation

In stock now -- 
very limited - call 314.727.8788 to reserve some

He'Brew Funky Jewbelation....$10.99 / 22oz

Great Divide Chocolate Yeti

Great Divide is also available online

New batch just arrived!

Great Divide Chocolate Oak Aged Yeti...$9.99
"Welcome to the newest incarnation of our revered imperial stout. We toned down the hops a bit to allow cocoa nibs to contribute some pleasing bitterness, while vanilla notes from the oak combine with the cocoa to create an aroma and flavor akin to a gourmet chocolate bar. A dash of cayenne keeps things lively, adding just a bit of heat to the finish. A Yeti for summer? Hell yes. 9.5% ABV." -- brewery

Food Pairings from the brewery:
Raw oysters, grilled NY strip, chicken mole, Roaring 40’s blue cheese,crème bruleé, chocolate raspberry mousse cake.

Thursday, May 3, 2012

Charleville Hairy Cow Bourbon Barrel Aged

Here is a the first look at the label by Charleville for the beer they 
barrel aged for The Wine and Cheese Place

Hairy Cow Wee Heavy aged in Bourbon Barrels
They did not bottle any non-barrel aged version of the beer, but it has been around town on draft.

Charleville is going to bottle it in a 750ml silk screened bottle -- should be gorgeous.

The label is approved -- bottles are ordered -- 
could be released in June 20120

More info:

Buffalo Trace (#3) Bourbon Barrel was filled on February 13, 2012 
with their Hairy Cow 9% Wee Heavy.
If all goes to plan and registration comes through we hope to have it bottled in June 2012

Perennial Barrel Aged Release Party!!!!!

Release Party is SOLD OUT - but stay tuned for the release of the BEER!!!

The Wine and Cheese Place Barrel Aged Beer Program
An exciting release from Perennial!!!!  

Thanks very much to everybody at Perennial

Perennial Devil's Heart of Gold
Wheat Wine Style Ale aged in bourbon barrels

Save the date -- 
Release Party - May 18th from (6pm-7pm)

We will taste....
Perennial Heart of Gold Wheat Wine

"Heart of Gold is a 10% wheat wine with a deep caramel color. It is very much an American-style, coming in around 70 IBUs. It has a rich caramel malt finish, and the bitterness stands up nicely to the residual sweetness that is typical of higher alcohol beers." 

Perennial Devil's Heart of Gold - Barrel Aged

Barrel Aged Version of Heart of Gold -- aged in a Knob Creek Barrel since October 6. It is scheduled to be bottled, just a few days past 7 months in barrel.

Knob Creek 9yr Bourbon
We saved a bottle from the barrel that this beer was aged in for 7 months. You can taste the bourbon that aged in the same barrel (for 9 years) as the beer if you like.

Tickets for the release party --

Phil Wymore, Cory and Karen King of Perennial will be on hand to host
  • Limited to 30 people 
  • To be held in our tasting bar
  • $10 per person
  • Informal tasting of both the "regular" of both beers plus the Bourbon
  • We also have some cheese out for sampling with the beers
  • Very informal, you will get both beers when you arrive and stay as long as you like
  • Plus we will have a bottle of the Perennial Devil's Heart of Gold eserved and available for you to purchase that night 
Party Sold out now
Wait for a conifirmation.

The beer will also be released on May 18, watch for the link on that day

More info....
The name "Devil's Heart of Gold" comes from what they call the "Devil's Cut".   When a bourbon ages in a barrel, a portion of the bourbon evaporates - this is called the "Angel's share".   Another portion of the bourbon gets absorbed into the new oak barrel -- this is called the "Devil's cut".    Therefore, the Heart of Gold beer aging in the barrel starts to absorb back some of the Devil's Cut and hence the name "Devil's Heart of Gold".

Perennial took their Heart of Gold and aged it in a Knob Creek 9yr Old Barrel back in October 2011.   The beer will have been resting for 7 months in barrel!
Here are some pictures of the barrel being filled - click here

How do you get this beer?
Watch our Blog - right where you are now
"Like" us on Facebook - click here
Follow us on Twitter - click here
Sign up for our beer emails - click here

The release will be announced using all of these resources.   
We will continue with 1 bottle per person to let more get around.   

Schlafly Hefe in CANS!!!

In stock now at Forsyth


Fresh - Canned (I always type bottled first and then catch myself) April 30

New Spirits...

Just arrived at Forsyth

Ron del Barrilito 2 Star Rum....$24.99
Berneroy Calvados Fine...$21.99
Vina Sur Pisco....$24.99

Wednesday, May 2, 2012

2nd Shift UKIII

Also  online 

UKIII is here!!!

2nd Shift Brewing Unicorn Killer Saison UKIII....$9.99 / 750ml

I am not sure how the UKIII is different - but it is here now!!
Here is the description on UKII
UK2 is a new version of UK1 using different spices that I can't freely talk about without getting in trouble from the powers that be... let's just say this one doesn't have fresh unicorn milk like the first one did. It's gonna be around 6.5% ABV

Tuesday, May 1, 2012

A new Widmer beer...

Widmer Brothers Oatmeal Porter...$7.49 / 4pk
"Richly roasted, sublimely smooth our oatmeal porter boasts a serious malt backbone.  Premium Pale and Munich malts, and a custom oatmeal roast create a rich flavor drenched in the velvety mouthfeel of toasted oats and dark chocolate malt.  Hints of caramel and toffee provide a touch of sweetness and the perfect compliment to an enticing mocha aroma and smooth finish.  Prost to roasts!

Deschutes Summer Seasonal

First time for us here in St. Louis!
Deschutes Twilight Summer Ale....$8.99 / 6pk
"A lighter, yet full-flavored, aromatic Ale for the long days of summer. Twilight’s solid malt foundation pairs with distinctive Amarillo hops for flavors every bit as intriguing as bigger, heavier ales. A back porch, lingering sunset wonder."

Malt: NW Pale, Carastan, Carapils
Hops: Northern Brewer, Amarillo, Cascade, Tettnang, Brambling Cross

The best charcoal is back!

Back in stock -- two more pallets of Charcoal in stock now!!

In stock now, one of the best Lump Charcoals
"Highly Recommended" - Dragon Breath - $16.99 / 20 lbs - read review
compare to:
"Recommended" -- Big Green Egg Lump Charcoal - $23.99 / 20 lbs at Straubs - read review

Dragon's Breath Lump Charcoal....$16.99 / 20lbs
From Missouri
Made from Hickory and Oak
This is one of the top rated and one of the few "Highly Recommended" Lump Charcoals by the Naked Whiz's Lump Charcoal Database

"The charcoal is quite easy light, taking 3 sheets in our chimney starter test. This is low compared to other charcoals. There was very little sparking and no popping while the charcoal burned in the chimney starter. The smoke had the classic smell of American hardwood charcoal.

In our maximum temperature test, the charcoal burned at 980 degrees which ranks very high compared to other charcoals. The fire spreads quickly and there was very little sparking and no popping while the charcoal was burning full tilt. When using a MAPP torch to start the charcoal, we did observer moderate sparking AND popping, so you should exercise care in using a torch to start this charcoal.

Finally, in our burn time test, Dragon Breath burned a very long time ranking Very High compared to other charcoals. In fact, it is one of the longest burning charcoals we've encountered. The ash production was Low compared to other charcoals.

In conclusion, we were very impressed with this charcoal. It is easy to light, has that great American hardwood smell, burns hot, burns long, and produces a low amount of ash. 
Review from the Naked Whiz's Lump Charcoal Database

Stone news...

Surprise case in stock now....only 12 bottles

Stone Vertical Epic 11.11.11.....$6.49 / 22oz

Plus a fresh 6 packs of Stone Ruination 

Stone Ruination IPA...$14.99 / 6 pack

So called because of the "ruinous" effect on your palate! This massive hop monster has a wonderfully delicious and intensely bitter flavor on a refreshing malt base. One taste and you can easily see why we call this brew "a liquid poem to the glory of the hop!" Those who seek, crave and rejoice in beers with big, bold, bitter character will find true nirvana in Stone Ruination IPA!

Rated 100/100 RateBeer
Hop Variety: Columbus & Centennial
ALC/VOL 7.7%, 100+ IBUs

New liqueurs.....

Art in the Age first brought you Root - Root Beer Liquor

Now a few new flavors....

Snap Ginger Liqueur...$31.99 / 750ml
What would happen, we asked,if we took a traditional German “Lebkuchen” and distilled the ingredients into an organic spirit? What is a lebkuchen, you ask? A ginger snap!

But not the mass-market, high-fructose junk at the supermarket. We’re talking a real Pennsylvania Dutch (which actually means Pennsylvania German, not Dutch. Many years ago, someone apparently misheard “deutsch” for “dutch”) ginger snap made with hearty blackstrap molasses and fresh ginger. The kind our mothers, grandmothers, and great-great-great-grandmothers used to make.

“Lebkuchen” was invented by German monks in the 12th century and first appeared in America in the late 1600s when German Anabaptists looking for religious freedom came to Pennsylvania to be part of William Penn’s “Holy Experiment.” Although most people don’t know it, the Pennsylvania Dutch are a diverse and tolerant bunch, encompassing a mix of religions and the non-religious. What they all had in common was a strenuous work ethic and a robust culinary tradition. Because these early Germans were rustic farmers, they baked with hearty blackstrap molasses rather than refined sugar. Back then, this was considered backward and unsophisticated by the “English,” but today we know otherwise.

Blackstrap molasses retains the natural goodness that gets stripped away by the refining process. It also provides a very distinct and earthy flavor. Of course, the Pennsylvania Dutch didn’t distill a Lebkuchen spirit. That was our idea. But we think it is a delicious one. There are other alcoholic ginger products on the market, but they are either sickly sweet liqueuers or artificially flavored vodkas. This is a sophisticated organic spirit based on authentic folk history designed for people who know how to drink. It’s the kind of genuine experience we wish there was more of in the world. Try it and you will say “nix besser,” which is Pennsylvania Dutch for “none better.“

• Somewhat sweet, spicy and buttery.
• Lively brown sugary aroma, like fresh baked gingersnaps with a touch of cinnamon.
• Molasses up front with a long ginger finish and hints of vanilla.
• Excellent in cocktails, especially good with bourbon. Try any of our recipes, create some of your own or just drink it neat.
• We don’t compare it to anything else, because it doesn’t taste like anything else.
• Good with ginger snaps. Try dunking!

Rhuby Rhubarb Liqueur....$31.99 / 750ml
If you grew up in rural Pennsylvania, chances are you’ve consumed your share of rhubarb. Pies, teas, jams…for a few months a year, it seems like it’s everywhere and in everything.

The roots of the Keystone State’s rhubarbiness go all the way back to our favorite insanely industrious and pioneering founding father, Ben Franklin. Aside from leading a revolution and discovering electricity, Franklin was an avid agriculturalist and best friend of botanist John Bartram. In fact, Franklin brought the first rhubarb seeds from Europe to America as a gift for Mr. Bartram in 1771. (Bartram’s Garden in Philadelphia is America’s oldest botanical garden. If you haven’t visited, you really should.)

Point in fact, rhubarb originally came from China, where it was used as an herbal tonic. In the late 18th century, cane sugar became more affordable, which changed the way rhubarb was enjoyed. Upon discovering the capacity of sugar to release the wonders of the plant’s intrinsic flavor, rhubarb migrated from a fold tonic to a tasty treat.

Legend has it, Bartram was so enthused with rhubarb, he concocted a lovely garden tea showcasing his new botanical prize. We were mulling over this story when we came up with the idea of creating our own Art in the Age garden spirit in Mr. Bartram’s honor. We are proud to offer you RHUBY!

Rhuby features a botanical bounty of beets, carrots, lemons, petitgrain, cardamom, pure cane sugar, and of course, Batram’s prize rhubarb. All organically certified and delicious. A confident 80 proof spirit that’s tangy but not too tangy–sweet, but not too sweet. Crisp and refreshing, but with a hint of spice.

We guarantee there’s never been anything else like it…at least not since 1771. (Oh, and just to let you know, finding a source for organically certified rhubarb was quite a feat, so please savor every drop.)

Sam Adams Hop-ology

Sam Adams IPA Hop-Ology...$16.99 / 12 pack

The Hop-ology Pack includes 2 bottles each of these IPAs -- 

Grumpy Monk Belgian IPA
Grumpy Monk is a Belgian IPA. The long held brewing traditions of Belgian monks aren’t meant to be broken. Yet, to the monk’s dismay, the distinctive character of Belgian yeast with its spicy clove and fruit notes can be reimagined when combined with the brazen hop character of an IPA. These hops impart a citrusy, piney, and earthy flavor that’s balanced by a roasted malt sweetness for a complex and playful brew.

Third Voyage IPA
Bright and intense with a vivid hop punch. Third Voyage features Cascade hops from different growing regions throught the world. The unique conditions of soil, moisture, and sunlight from each yield subtle differences that make this beer a complex medeley of hop notes.
Dark Depths Baltic IPA 
Dark, and fierce, this English porter was transformed, from a mild ale to a dark and complex lager that confounds definition. Immersed in dark, roasted malts and a bold citrus hop character, these big and contrasting flavors are brought together with the smoothness of a lager for a brew that’s rugged, mysterious, and full of flavor.

Tasman Red IPA 
Bold, lively, and a bit rugged This wily red IPA gets its character from the Tasmanian hops that are full of grapefruit, pine, and earthy notes creating a bold flavor that threads throughout the taste. The hops are balanced by a core of roasty malts that give this brew body and richness with hints of toffee. This flavorful brew is rounded and smooth with a dry and citrusy hop finish

Latitude 48 IPA 

Samuel Adams® Latitude 48 IPA is a unique IPA brewed with a select blend of hops from top German, English, and American growing regions all located close to the 48th latitude within the “hop belt” of the Northern Hemisphere. The combination of hops in this beer creates a distinctive but not overpowering hop character. The beer is dry hopped with Ahtanum, Simcoe®*, and East Kent Goldings hops for a powerful citrus and earthy aroma. The hop character is balanced by a slight sweetness and full body from the malt blend.

Whitewater IPA 

We love hops at Samuel Adams, and while we enjoy traditional IPAs, we thought we might spice things up a little bit, literally, by combining the intense hop character of an IPA with the crisp spicy wheat character of a Belgian-style white ale. The resulting fusion-style brew is Samuel Adams Whitewater IPA. The white ale and IPA combination make this crisp, smooth, yet hop-friendly beer the perfect pairing with a variety of meats and cheeses. Intensely flavored and firm in texture, Blue cheeses need a bold beer like Whitewater IPA to cleanse the palate. The brew's strong hop character also adds an earthiness to the savory flavor of meat.

Vote for Best Beer City!

Help St. Louis win best Beer City in the USA!

It is exciting that St. Louis got nominated, now lets win it!!!

These are the cities that on the 2012 ballot:
  • Albuquerque, NM
  • Asheville, NC
  • Austin, TX
  • Bend, OR
  • Boston, MA
  • Boulder, CO
  • Charlotte, NC
  • Chicago, IL
  • Cincinnati, OH
  • Cleveland, OH
  • Dallas-Ft. Worth, TX
  • Denver, CO
  • Durango, CO
  • Fort Collins, CO
  • Grand Rapids, MI
  • Jacksonville, FL
  • Madison, WI
  • Milwaukee, WI
  • Minneapolis-St. Paul, MN
  • Missoula, MT
  • Philadelphia, PA
  • Phoenix-Tempe-Scottsdale, AZ
  • Portland, ME
  • Portland, OR
  • Raleigh, NC
  • San Diego, CA
  • San Francisco/Oakland - Bay Area, CA
  • Seattle, WA
  • St. Louis, MO
  • Tampa, FL
  • Washington, DC

Clase Azul Tequila

More in stock and also online now
Premium Mexican tequilas Clase Azul Reposado Tequila in a fine ceramic bottle, and Clase Azul Plata, produced by Tequilas Premium, Jalisco, Mexico.

Clase Azul Plata Tequila....$69.99

"Tequila Clase Azul Plata unites seven basic elements that make it an exclusive element.     Organic agaves that have matured for at least nine years, slow cooking of the agave hearts in traditional ovens, fermentation using the company's secret combination of yeasts, careful distillation to ensure the highest quality possible, water refined in a five step process and triple tequila filtration to ensure superior quality.  Clase Azul is bottled in unique decanters that are hand-made by artisans in local communities.
Clase Azul Reposado Tequila....$79.99
in a Fine Ceramic Bottle

Tequila Clase Azul Reposado unites seven basic elements that make it an exclusive product.  Organic agaves that have matured for at least nine years, slow cooking of the agave hearts in traditional ovens, fermentation using the company's secret combination of yeasts, careful distillation to ensure the highest quality possible, triple tequila filtration and aging in top-quality fine oak barrels.  Clase Azul is bottled in unique decanters that are hand painted and individually numbered by artisans in local communities.  

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."