"Sertãozinho Weiss - The very specific purpose of our first coffee-bier collaboration was to unequivocally break the convention of traditional heavy-roasted, dark coffee beers. To do this we've taken a berry-nosed and earthy Brazilian coffee (Sertãozinho) and merged it with a traditional, clove and banana-estered, Bavarian Wheat Beer (Weissbier). The result – a stimulating infusion marked by overtones of sweet and tart fruit balanced by a subtle-but-not-bitter roast of rich tannins." -- label
Next Friday (8/17) is the release official release party and tasting
Urban Chestnut Sertãozinho Weiss retail release party... The Wine and Cheese Place 7435 Forsyth Blvd. Clayton, MO 63105 314.727.8788 Friday, August 17 (4pm-6pm) Reservations are not required - but let us know your coming on Facebook
Urban Chestnut Beer and Kaldi's Coffee Tasting!
Meet the owners of Urban Chestnut and Kaldi's Coffee
We are proud to have Florian Kuplent,
Brewmaster & Co-Founder of Urban Chestnut, along with Josh Ferguson and Tyler Zimmer, owners of Kaldi's Coffee Roasting Company at The Wine and Cheese Place on Friday August 17th from 4pm-6pm to introduce their new beer and coffee Collaboration. This is the first in the Urban Chestnut Enlightenment Series.
The tasting will include
Urban Chestnut Enlightenment Series No.1 with Kaldi's Sertãozinho Weiss
Kaldi's is also bringing Toddy Sertaozinho. You get a chance to taste the coffee that was used to create the beer
We will also taste
Urban Chestnut Zwickel
Urban Chestnut Winged Nut
More information about the project...
Urban Chestnut & Kaldi's Announce Beer & Coffee Collaboration Series
St. Louis, MO—
Urban Chestnut Brewing Company, a St. Louis' craftbeer brewer, and Kaldi's Coffee Roasting Company, the renowned St. Louis specialty coffee roaster, are excited to announce a new series of coffee beers.
Entitled the "The Enlightenment Series", this new endeavor from Kaldi's and Urban Chestnut is a collaboration between the two local artisans to purposefully create coffee beers that go beyond the traditional dark and heavy-roasted styles that are most commonly brewed.
As the label on the bottle reads, The Enlightenment Series is "A coffee - bier collusion intended to inform and enlighten the collective of passionate coffee AND beer drinkers to the possibilities of 'bean-meets barley'."
"Our initial intent is to create some unique beers that really accentuate the complex flavors of both the coffee bean and the intrinsic beer style. We hope to expand both the notion and the enjoyment of coffee beer." says, Florian Kuplent, Brewmaster & Co-Founder of Urban Chestnut.
Josh Ferguson, co-owner of Kaldi's, added, "At some point, we'll certainly play around with some heavier roasts and darker beers, but just like with craft beer there's a lot of taste complexity in a coffee bean that many people have yet to discover. The first beer in our series demonstrates this perfectly."
The first beer in the series is a blend of a Brazilian coffee, Sertãozinho, and a traditional Bavarian Weissbier. The end product is a complexly flavored, lighter-bodied beer with subtle notes of fruit and coffee.
Urban Chestnut Brewing Company (UCBC) is an unconventional-minded yet tradition-oriented brewer of craft beer. Founded in early 2011 and located at 3229 Washington Avenue in the Midtown Alley are of St. Louis,it brews both small batches of artisanal, modern American beers (theirRevolutionseries) and classically-crafted European styles (theirReverence series). The founders are Florian Kuplent and David Wolfe. Kuplent is a German born and trained brewmaster with extensive experience atboth small breweries, worldwide, and with the world's largest, Anheuser-Busch InBev. Wolfe is a 20-year beer industry member, who was with Anheuser-Busch as well, prior to joining Kuplent in founding Urban Chestnut.
St. Louis' local award winning artisan coffee roaster
"Kaldi’s Coffee is dedicated to creating a memorable coffee experience for our customers and guests, committing to sustainable business practices, providing educational opportunities, and supporting the communities that we serve. It is our mission to exceed competition and continue company growth by executing the above fundamentals. Kaldi’s Coffee will strive to develop team members, build our brand, and promote our products." - Kaldi's Website
Update on new beers.... Urban Chestnut / Kaldi's Collaboration In stock at all four locations Boulevard 80 Acre Hoppy In stock at all four locations Boulevard Collaboration No. 3 Stingo - Forsyth only right now Should hit other stores tomorrow Perennial Peach Berliner Weiss Forsyth - out of stock, hoping for more Rock Hill - in stock now New Ballas - in stock now Ballwin - not yet
Sold out at Forsyth -- another batch is coming soon, don't worry.
Perennial Artisan Ales Peach Berliner Weisse....$ 11.99 / 750ml
"Our Peach Berliner Weisse is a German-style tart wheat beer that's perfect for the hot summer months. We violate traditional German beer production methods in every way by adding hundreds of pounds of Midwest-grown peaches to each batch. We hope you enjoy the irreverence as much as we do." - Perennial
so I am just going to do in store pick up only, no reservations.
2nd Shift Ratsalad...$11.99 Just love making IPA's, so here's another one that uses a new hop blend called Zythos that is just delicious and should be enjoyed with a blow-up doll or something similiar. It is 8.5% ABV
Smokestack Series No.3 English Style Stingo....$8.49
"O Yorkshire, Yorkshire! thy Ale it is so strong, That it will kill us all if we stay long." --The Praise of Yorkshire Ale, 1697
"For the third installment of Boulevard Brewing Company's Smokestack Collaboration Series, Boulevard brewmaster Steven Pauwels joins forces with the husband-and-wife team of Dann and Martha Paquette, the driving force behind "gypsy brewer" Pretty Things Beer & Ale Project. Together, the brewers have produced a modern version of the traditional English Ale known as "Stingo." This rarely-seen, barrel-aged style originated in the north of England, with historical references dating back to the 17th century. The name itsel if a slang term for sharp, old beer, so called because it "stings" the palate. The Paquette's own experience brewing in Yorkshire inspired the unusual choice, suggested to Pauwels (fittingly enough,) over a beer at the American Craft Beer Festival in Boston. Pretty Things beers originate from Somerville, Massachusetts, but don't go looking for the front door of the brewery. A self-described "project," Dann and Martha formulate and produce their beers as "tenant brewers" in host breweries throughout their region. More of their story, along with descriptions of all their eclectic beers, can be found at prettythingsbeertoday.com Rich and robust, Collaboration No.3 is the result of complex brewing regimen and patient cellaring. Expect notes of wood and fruit to intertwine with slight sour characteristics to compliment the dramatic malt flavors. This beer will pair exceptionally well with wild game, smoked meats, strong cheeses, or heavily seasoned dishes. A more complete sensory description will be made available to release." - Boulevard press release
Written by Dann The Story of Collaboration Number 3. Stingo.
When entering a Boston-area beer bar the night before one of BeerAdvocate.com‘s festivals, you’re bound to spot some of the great brewers of the world. Just as I did when I entered Lord Hobo in Cambridge last fall the night before the Belgian Beer Festival. Pushing aside the great red velvet curtain I was stopped in my tracks by a mass of beer drinkers, filling every conceivable space between me and the bar. Through the gloom, the first person I saw was brewer Jeremy Danner ofBoulevard Brewing Company from Kansas City, Missouri. Jeremy was the first Boulevard guy I met and he’s really a great one… Jeremy introduced me to the guy standing next to him, the famed Boulevard brewmaster Steven Pauwels. ”Great to meet you Dann,” he said, and without missing a beat, “I hear we’re brewing a collaboration together.”
The first I heard of Steven Pauwels and the Boulevard collaboration beers was actually from a Trappist monk, our dear friend Brother Brian. Boulevard’s “Collaboration No. 1″ was with Jean-Marie Rock, Brewmaster for the Trappist brewery Orval, which is easily one of the most revered breweries in the world. This beer, an “imperial pilsner”, sent shockwaves through the monastic brewing community and the old world met the new world in Kansas City. Collaboration number two was with Deschutes Brewery of Oregon. Together, Boulevard and Deschutes pretty much created a brand new type of beer: white IPA. So just so we get this straight: the first collaboration was with one of the revered breweries on the planet, the next one was with a brewery literally one-hundred times our size, and now I’m hearing, “Great to meet you Dann, I hear we’re brewing a collaboration together.” I’m fishing for a little sympathy here people. For us it was a little like having the Rolling Stones come to your gig at the VFW hall and Mick Jagger inviting you to open for them at Wembley. Yes it was. Anyway, you can’t open for the Stones playing Stones covers – which is pretty much like what it would be proposing a Belgian beer style to a Belgian brewmaster. So if we were going to come up with a great idea for a collaboration beer it would have to come from somewhere else. Since Martha is from Yorkshire and because I’ve been dreaming about this old beer style I read about in the book “In Praise of Yorkshire Ale” written by George Meriton in the late 1600′s called “stingo”, Martha and I wondered if they would go for it. The idea of a sour English style that goes back this far really ignited excitement for me. A sour English beer seems strange to us today, but if you’ve been following our Once Upon A Time series of historical brewing then you know almost anything is possible in England’s glorious brewing past. Then you look over at an article on Rodenbach, written by Peter Bouckaert, former Rodenbach brewer and present Head Brewer at New Belgium brewery in Colorado. Rodenbach is a venerable old brewery that still produces magical, dark sour beers in Belgium that were dubbed”Flanders Reds” byMichael Jackson. Peter wrote this about Eugene Rodenbach in a piece on the history of the beer:
It’s a fascinating question and the folks at Boulevard liked it as well. So with many emails back and forth we and Steven came up with a recipe that featured 100% Yorkshire malts from Thomas Fawcett & Sons, a Yorkshire ale yeast and a couple English hop varieties that Steven admitted he once threw out of his brewery for smelling too weird! So we really pushed out the boat and tried to marry our two influences: English beer ingredients and brewing history, with current fantastic Belgian beer styles. On April 25th and 26th our crazy rinky dink brewery group: Me, Martha, Anya and Bocky stand-in, radio personality John Funke drove to Boulevard’s Kansas City brewery and spent two days brewing our beer. We milled in, blended the preliminary batches, tweaked the ageing and ingredients, and most importantly ate more barbecue than any four people should ever eat. Steve Mills, Chief Operating Officer of Boulevard knows all the great places to eat and drink in the area and made certain we got to them. I can’t tell you how much fun we had eating and drinking Boulevard beers in Kansas City!
The one thing I should say is that prior to our visit Boulevard did not have any foeders to speak of (although I believe they have a few now). So we endeavored to recreate this beer with the “sting” coming from a bacterial fermentation in the brewhouse. This was achieved by adding lots of dry ice to the brew kettle, bringing the temperature down so the bacteria could flourish and pitching a known lactic acid-producing strain. Steven called it a “cold boil” as it literally boiled and steam went everywhere. Over a period of hours the lactic acid was produced and the wort was cooled and fermented with the traditional Yorkshire yeast and with wooden cubes to give it a subtle flavour. Three times in the intervening months we were shipped large boxes containing various champagne bottles of unblended and test-blended versions of the Stingo. They were all flat beer and we played around with different ways to get the final blend and then called Steven. One of these shipments happened while we were spending a week at UC Davis taking an intensive brewing course. So we were pleased that our host let us use many of her wine glasses and a measuring cup to help make these blends happen. Our overall goal was to make a believable facsimile of what this beer would have tasted like in the best of situations. A little too much sourness and the big malty nose goes away, too little and the sting is gone. The same with the fermentations that took place with large amounts of wood in the tanks. We needed an almost neutral wood character, but one which would be detectable in the beer. Easy to imagine but difficult to achieve. I think we did a pretty good job. Even better was the fact that Steven was always on the same page, or we were always on the same page as Steven. Either way we made a beer that we all contributed too and were pleased with. We were insanely impressed by the folks at Boulevard. They’re such a friendly, capable and impressive group of people. The brewery itself is a spectacular German-designed facility that ingeniously fits into Boulevard’s urban footprint. The level of automation slightly surpassed my imagination. One night I saw Jeremy Danner checking out a current brewing session from his iphone. We were in a beer bar across town and he told me if he needed to he could brew from his phone. I convinced him to email me a screenshot of his brewery-control panel on his phone and set it as my lock screen. Later on I noticed Steven Pauwels nervously following my right hand as I gestured wildly in the middle of a story, he thought I was messing with his brewery!
For me this was a fantastic experience and the beer not only tastes great, it has achieved every goal we set for it. I’m also proud that my name is not only next to Steven’s but to Martha’s. She’s always been around my brewing career but a couple of years ago she began forging her own, quitting her job as scientist (it’s actually Dr. Martha you know) and jumping into brewing like she was born for it. Back in Yorkshire we went to my brewery on the weekends together to top-crop yeast from the open fermenters. Now she’s the one more likely to try to solve issues in the brewery with a microscope.