On Tap: Basso Brings Back 'Brewers In The Basement,' Schlafly Celebrates Stout & Oyster Festival And Releases Summer Lager
With warmer weather hitting St. Louis, there are plenty of reasons to celebrate the first signs of spring this weekend by attending a beer-centric event or enjoying a recently released summertime brew. Though, don’t let the higher temperatures outshine the stellar performances of two local bartenders and sommeliers in their respective international and regional competitions.
Basso recently announced the return of Brewers in the Basement, a monthly series aimed to teach guests a little more about craft brews and how to pair them with food. Kicking things off will be the highly acclaimed 4 Hands Brewing Co. on March 26. The evening event will include tastings of 4 Hands’ seasonal brews and even the opportunity to win prizes by properly pairing a pint with one of chef Patrick Connolly’s dishes. Reservations are not needed. The event begins at 5pm. 7036 Clayton Ave., Clayton, 14.932.7820.
It’s that time of year again, when 10,000 pounds of fresh oysters are shipped to St. Louis for Schlafly’s annual Stout & Oyster Festival. The weekend-long event showcases Schlafly’s three stouts—oatmeal, coffee and nitro Irish—that can be paired with the different flavor profiles of oysters from across the county. Live music and professional shuckers provide the entertainment while guests slurp and sip in the Schlafly Tap Room. No ticket required. 2100 Locust St., Midtown, 314.241.2337.
In a beer-centric town like St. Louis, the release of seasonal brews can be a welcomed indication of weather patterns soon to change. Last week social media was filled with images of Schlafly’s summer lager rolling off the production line and onto store shelves. With the release come memories of warmer weather and hopefully the end to a long, cold winter. Schlafly summer lager is available for purchase across the area.
Lastly, a toast is in order for a handful of area beverage professional who are proudly representing St. Louis in two fierce competitions. First, bartenders Tyler Baublitz and Tony Saputo from Eclipse Restaurant have both passed through the initial heat in the Bols Around the World 2014 Bartending Championship. Baublitz entered an interactive Tom Collins that allows guests to add house-made syrups and personally shake the cocktail to their own liking. Saputo showcased a recipe for a Manhattan made with Bols Genever in lieu of the traditional rye or bourbon. The next round requires bartenders to create an innovative drink menu before the March 18 deadline.
Two St. Louis wine directors, Andrey Ivanov of Olio and Elaia and Brandon Kerne of 33 Wine Bar, stole the show at the TopNewSomm central regional competition held earlier this week in Chicago. Ivanov clinched first place and will continue on to the national competition this spring, while Kerne came in as the runner-up and will rely on a wild card spot in order to advance.