On Tap: Perennial's Cory King Announces Release Date For Side Project Brewing

 In Food
Image courtesy of Side Project Brewing.

Image courtesy of Side Project Brewing.

Cory King, head brewer at Perennial Artisan Ales, has set a date for the release of the first beers from his gypsy brewery, Side Project Brewing, which will be on Sat., Sept. 28. The name is a direct reference to the fact that King is remaining in his position at Perennial while leasing time and space from the brewery in order to produce small-batch, barrel-aged ales under the Side Project label.

Barrel-aging is the key component to all of Side Project’s offerings. Old-world Saisons, Flanders-style Ales and American Wild Ales will make up the majority of the production, with open fermentation, barrel fermentation and spontaneous fermentation in the coolship guiding their flavor profiles. Barleywines, Imperial Stouts, Adambiers and other strong ales that benefit from extended aging and the nuances of spirits barrels will contribute to the label’s unique lineup. All of the ales will be unfiltered, unpasteurized and bottle-conditioned.

Side Project’s first release beers, which will be offered in 750mL bottles available exclusively at Perennial Artisan Ales (8125 Michigan Ave.), are:

The Origin (14.3% ABV), a blend of Imperial Stout, Black Oatwine and Baltic Porter aged for 20 months in a Rittenhouse Rye barrel with Madagascar Vanilla Beans. It is Side Project’s Batch #1, Barrel #1 and first release. It will never be brewed again.

Saison du Fermier (7% ABV), a Chardonnay barrel-fermented Saison. It is robust with the paler color of modern Saisons, yet it is balanced with the brightness, depth and rustic character of Brettanomyces and Lactobacillus found in traditional Saisons. This farmhouse ale was fermented in and aged in wine barrels for several months.

Brett Project #1 (6% ABV), first in a Brett Project series that explores how single strains of Brettanomyces ferment and condition a Saison malt bill. Each Brett Project will be fermented in and aged in wine barrels with a different Brettanomyces strain to showcase its unique characteristics. Brett Project #1 showcases a Brettanomyces strain isolated by BKYeast from Cantillon.

Upcoming releases include: Saison du Blé, a Chardonnay barrel-aged Wheat Saison; three more releases from the Brett Project; Fuzzy, a Blonde American Wild Ale fermented in Chardonnay barrels and aged with Missouri white peaches; and Blueberry Flanders, a Flanders-style Red Ale fermented in Chambourcin barrels and aged with Michigan blueberries.

Side Project Brewing, 3922 French Court, @SideProjectBrew

Recent Posts