Side Project / Shared (2021)

I'm certainly not the most knowledgeable on the subject of SP saisons/wild ales/farmhouse ales, but I find Grisette to be among the most approachable. Maybe Marietta Ave is also. I'm sure one of the local fans could provide more specific info, but I don't know if you'll be thrilled with any of the current to-go options in bottles based on your take of Grisette. Maybe Saison du Ble?
Sounds like the canned beers are the best options for you, and the comments others have made about those are accurate.

 

Just noticed this.



How bizarre for their bottles to be that variable on fill levels. Just by random chance they grabbed 3 that are all different fill levels?

Side comment. They describe Sakura as a Missouri Sour Brown. I know they have used Missouri in this way before, but for whatever reason - this time - it's reminding me that this all seems a bit excessive (pretentious?), doesn't it? I'm not sure that the terroir is playing any significant role (in fact, analogous arguments with HF, JK well water, etc., has been debunked, right?), and it's not like they do this for multiple states, so it's irrelevant, isn't it?

 

Who debunked what, now?

At least with Jester King, to them it's all about beer made in a specific time and place--they try to use as much local product and culture as possible to the point that it's not really possible to emulate elsewhere. I'm not sure you can "debunk" that a beer made with such careful attention to sourcing can be made to taste exactly the same with totally different ingredients elsewhere. The makeup of the water prior to treatment (if they are treating it) may not affect flavor profile so much, but I've never had a beer by anyone else on planet Earth that tasted like a Jester King beer. And depending on how the water is treated (again, if at all), it's definitely a vital contributor to good or bad outcomes.

That having been said, at least they don't try to label it some completely made up "style," like Texas Lambic or something lol, relative to Farmstead® Ale and Missouri Wild Ale (ignoring the fact that most of all three's portfolios aren't coolship inoculated). But on that note, as far as everyone's spontaneous work that does fit the criteria, I wish the MT labels would start breaking more ground, but I guess there's a lot more advocacy and education to do on that front before it becomes widely accepted, if it ever does in this country.

 

I was referring specifically to well water. For awhile, at least, there was this idea that the success of those beers (Hill Farmstead and JK) was partially due to the water. While their water is apparently “good,” you can mimic that by getting the correct PH balance, dissolved minerals, etc. At least, that is what I have read.

Local fruit or other items that enter the beer will certainly change the characteristic, no doubt.

 

Yeah, most successful breweries definitely work on their water to get it where they really need it if it isn't already consistently coming from the source a certain way, and they're taking measurements on its constantly.

But I wasn't really referring to fruit, either. More the other 3 primary ingredients of beer: malt, yeast and hops. Again, though, there's certainly something to be said for terroir if you're dealing not only with spontaneous fermentation, but also with oak aging that allows the beer to "breath" its surroundings, whether it's an old gym in Casey's case, immediately surrounding cow pastures with a light salinity in the air in de Garde's, or even something as subtle as surrounding port barrels, spider webs, cat dander, and rotten barn wood.

Still, stylizing a beer entirely based on where it was made just out of spite or the pretention that "Belgium did it, so can we" is a bridge too far for me. It's one thing to be the progenitors trying to preserve an art and tradition, but quite another when you're following in their footsteps.

 

Weird that there hasn’t been any news about the brewery anniversary yet

 

When is the anniversary anyhow?

 

Should be next weekend

 

new Shared vanilla stout on cask at the cellar as well as PN13 to-go.

https://www.beeradvocate.com/beer/profile/47799/580377/

 

PN13 was a damn good beer.

 

speaking of PN13, that bottle totally gushed all over the place on me as did Sakura. anyone else have this problem?

 

So, any additional feedback on Sakura? I'm assuming that the lack of enthusiasm speaks well enough.

Also, apparently PN13 went up on the online store (???), but is already sold out.

If they put La Ruche on there...Hope there's plenty. Still upset I couldn't buy extras when I came in for BBT. Love that beer.

 

i enjoyed Sakura. it’s not my favorite fruited 375 but it was an interesting and highly enjoyable beer. the sweetness from the vanilla really helps balance or cut (or distract from, maybe?) some of the tartness and works well with the cherries.

 

https://www.sideprojectbrewing.com/...ewing-tasting-room-s-5th-birthday-celebration

Saturday's lineup, sheesh!

 

If I was only going to attend one, seems like the brewery celebration > Cellar celebration this year. My goodness.

 

PN13 is once again back in-stock to order To Go if anyone missed out.