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Jan 24, 2018
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Posts Tagged ‘Urban Chestnut’

Meatless Monday: Vegan Beer Cheese Soup

Monday, February 8th, 2016



Conquer the cold weather with this Beer Cheese Soup. Potatoes, carrots and celery work with the vegetable broth to create a hearty base. This thick, rich soup gets its cheese-like flavor from nutritional yeast flakes and miso paste. A hearty glug or two of Urban Chestnut’s Apotheosis finishes this winter warmer. Get the recipe here.

-photo by Carmen Troesser



The Scoop: UCBC to open Urban Research Brewery in The Grove

Tuesday, January 12th, 2016



Experimental beers will take flight in The Grove as Urban Chestnut Brewing Co. prepares to open a consumer research and pilot brewery, the Urban Research Brewery at 4501 Manchester Ave., across Taylor Avenue from the brewery’s Bierhall in The Grove.

Brewing these trial beers within a 62-gallon system will allow the brewery to create styles and recipes on a limited scale. “It will allow us to brew very small test batches before potentially producing them on a larger scale,” said Joe Taylor, UCBC communications coordinator.

In addition to playing mad malt scientists, UCBC will offer customers the chance to provide feedback via smart phones and devices. The URB will offer daily test flights of four 2-ounce pours for $1. Testers will then provide feedback on a digital platform. Full pours of the experimental brews or other UCBC offerings will be available at regular prices.

Equipment and the licensing process are still in the works, and a firm opening date is expected to be announced within the next four to six weeks.

UCBC isn’t the only one to build a beer-based science lab. Schlafly also launched a 20-gallon Pilotworks brewing program inside its Maplewood Bottleworks location in November 2015. Customers can check out its Small Brews Program Thursdays from 11 a.m. to 3 p.m., where members of the brewing team explain the ingredients and process behind the current small batch brew.


Trendwatch: What’s on our plates and in our glasses right now – Part 2

Thursday, December 3rd, 2015



{South Side Poutine at Byrd & Barrel}

4. Don’t Call Them Cheese Fries When Americans slather french fries in cheese, meat and gravy, it’s called drunk food. When Canadians do it, it’s called poutine, which has taken St. Louis by storm. Byrd & Barrel covers house-made tater tots in smoked chicken, cheese curds and either smoked mushroom or fried chicken gravy in the South Side Poutine. Winslow’s Home likewise uses tots in its poutine with oxtail gravy. Retreat Gastropub keeps it veg-friendly with mushroom gravy and fried fingerling potatoes, while Small Batch swaps cheese curds for gooey fontina on its house-cut fries. The Libertine ups the ante with sweet peas and foie gras gravy, and the newly opened Copper Pig offers three versions: traditional with beef gravy, a duck confit or a saag paneer option. Urban Chestnut in The Grove has a poutine of the moment that previously featured white gravy with chicken and bacon. Or cash it all in for the foie gras poutine at Sidney Street Cafe featuring a crispy potato cake, french fry-encrusted foie and pickled apples.

5. The Spirit of Norway There are only two things to do during a long Norwegian winter – drink and, well, you can figure it out. Aquavit, a neutral distilled spirit flavored with herbs and botanicals, is the Norwegian sauce of choice. Lucky for us, the clear, full-bodied liquor isn’t just for Scandinavians. Chat up Matt Osmoe at Blood & Sand and sample the flavor variations ranging from dill to caraway to anise. Have it mixed by Randolfi’s Jeffrey Moll in the lemonade-like Madam I’m Adam. Emphasizing Aquavit’s food-friendly qualities, Planter’s House can whip up a bloody mary-esque Bloody Well Right.

6. Grape Crush Chefs around the country are taking grapes to the next level with vinegar, smoke, dehydration and high heat. New York’s Blue Hill restaurant pairs smoked grapes with Brussels sprouts and uses dehydrated grapes in a chicken dish. Blackbird in Chicago pairs pickled grapes with scallops. Get in on the trend closer to home with the newly opened Standard Brewing’s Coraline salad, where sweet-sour pickled grapes are tossed with radishes, goat cheese and spinach. Sound weird? Give them a try at Bridge Tap House and Wine Bar in a starter, or see how they do when roasted with mushrooms in both the seared scallops and the strip steak at Eclipse. At Randolfi’s, try the lamb hearts and sausage starter with roasted grapes.

Check out Part 1 of Trendwatch here


-photo by Michelle Volansky 

First Look: 99 Hops House

Thursday, April 9th, 2015



There’s no mistaking the theme at 99 Hops House inside Hollywood Casino in Maryland Heights. The beer-centric sports bar, which officially opened April 6, offers around 100 different brews, including prominently featured local craft options. O’Fallon Brewing created the signature house brew, the Hollywood Walk of Fame. This amber-colored, easy drinking glass of suds pairs with many menu items and drinks well on its own.

Not only is the list long, but many of the beers also feature in dishes themselves. Beers from Schlafly, Urban Chestnut, 4 Hands and O’Fallon  join other microbrews from across the country in the menu’s many sauces and condiments.

The menu offers generous portions of barbecue classics, as well as suggested beer pairings for each appetizer, soup, sandwich and entree. The Loaded Burger comes on a roll and is indeed loaded up with sauteed onions, mushrooms and a Hollywood Ale aioli. With a nod to St. Louis barbecue, 99 Hops House boasts a pork steak weighing in at least one pound and comes with your choice of crispy waffle, seasoned or sweet potatoes fries and a creamy coleslaw spiked with Woodchuck Cider.

Here’s a look at what else you’ll find at Hollywood Casino’s newest eatery:


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-photos by Michelle Volansky

The Scoop: St. Louis breweries take top honors at recent beer festivals

Friday, November 21st, 2014




Raise ‘em high and toast to our area breweries, many of which seem to be scooping up medals right and left at prestigious beer festivals. Recently, Perennial Artisan Ales picked up gold and silver medal wins at the Illinois Craft Brewers Guild’s 12th annual Festival of Barrel Aged Beers. Perennial’s barrel-aged Abraxas brought home the highest honor in the festival’s experimental category and was runner-up for best of show.

This is the third consecutive year Abraxas has brought home the bling, first with a silver in 2012 and then with a gold in 2013 and 2014. “It’s humbling to see people like it so much,” said Perennial brewmaster Cory King. “People are always after the next new thing, so for (Abraxas) to be around for so long is awesome.”

Abraxas is an imperial stout which is aged for a year in Rittenhoue Rye barrels with cacao nibs, vanilla beans, ancho chiles and cinnamon sticks which started as a home brew in King’s kitchen. More than 90 breweries could submit up to three entries each, for a total of more than 300 beers in 11 categories. Perennial co-owner Phil Wymore estimates that Abraxas won out over 30 beers in the experimental category. “This is one of our favorite festivals,” he said. “It’s so niche that to be honored as having the best barrel-aged beer is special.”

4 Hands Brewing Co. also took home FOBAB hardware last weekend. The brewery announced via Twitter that its barrel-aged Bonafide with cinnamon brought home bronze, while Volume 2 walked away with the silver medal. Owner Kevin Lemp could not be reached for comment.

Meanwhile on the East Coast, Urban Chestnut earned accolades at the Great International Beer & Cider Competition in Rhode Island. UCBC earned three gold medals for its Schnickelfritz, Zwickel and Bushelhead cider and a bronze for its Aramis, as reported by Alive Magazine.

Co-owner David Wolfe said he was pleased to see the honors bestowed upon UCBC’s top-selling beers and cider. “It’s neat that the two of them combined make up a considerable amount for our total portfolio volume,” Wolfe said.

Wolfe said competitions like this one help UCBC realize where it stands on a national level. “You like to see where your beers stack up against other beers, specifically in those categories,” he said. “It’s a great barometer in that sense.”

Catherine Klene contributed to this report.

Drink This Weekend Edition: Oktoberfest St. Louis at UCBC

Thursday, September 18th, 2014



One of the world’s biggest beer parties kicks off this weekend in Munich as the Germans begin their annual Oktoberfest celebration. Lucky for St. Louisans, there is one among us who knows a thing or two about throwing an authentic Munich-style party: Urban Chestnut brewmaster Florian Kuplent, who hails from Munich. Urban Chestnut and Schlafly team up for Oktoberfest St. Louis 2014 this Saturday and Sunday, Sept. 20 and 21, at UCBC’s Midtown Brewery.

Oktoberfest St. Louis is two days of German food, music, and, of course, beer. Fill your stomach with bratwurst, currywurst and pretzels, then dance to music provided by the likes of Über Cool, The Deutschmeister Brass Band, Larry Hallar and more. UCBC Oktoberfest will also have some fun traditional Oktoberfest games. Flex your muscles (or your thumbs) and prepare for a round of Masskrüge (stein holding, pictured), Fingerhackeln (finger wrestling) and Baumstamm sägen (log sawing).

But this is Oktoberfest, and when hosted by two of our city’s best breweries, it’s all about the beer. Imbibe with at least six styles of German beers from UCBC and Schlafly, including Oktoberfest, Kölsch, Schwarzbier, Fest Bier (Oachkatzlschwoaf), Weissebier (Schnickelfritz), Zwickel and dunkel (Dorfbier).

No tickets needed for this awesome party, but buy a commemorative glass stein for $8 in advance or $10 the day of the event. Refills are $8 for a whole liter during the entire festival. Bring cash to cut down on wait times; UCBC will only have one stand accepting credit cards.

This is always one heck of a party– don’t miss it. Prost!

Sauce Magazine is a sponsor of this event.

In This Issue: Breaking Out of Your Beer Funk

Wednesday, January 15th, 2014



We’ve all been there. You venture out of your beer comfort zone only to have your palate assaulted by unfamiliar, unpleasant tastes.  Disheartened, you return to your same boring – but safe – brew. Here, we offer three widely available alternatives sure to help you expand your beer repertoire.

Bud Light
Why you like it: It’s what you were raised on. It goes down quick, and its marketing machine is the best in the business.

Try: Keller bier or zwickel bier
Keller and zwickel biers are unfiltered, lightly hopped, low-alcohol lagers. Just like their mega-brewery counterparts, the key to these styles is freshness.

Buy: Urban Chestnut Zwickel
The Midtown brewery’s flagship lager is the perfect beer to transition from the beer of the masses. Smooth and rich, this beer is perfect for every occasion.

Blue Moon
Why you like it: It’s easy to find. Blue Moon is likely on the menu, even at places that don’t carry a large beer selection. And that slice of orange is an eye-catcher.

Try: Belgian white ale (without the fruit)
A beer should stand on its own. That slice of orange actually kills the head, which in turn kills much of the aroma and taste.

Buy: Avery White Rascal
Brewed with coriander and Curaçao orange peel, Avery White Rascal is a true Belgian-style white ale.

Why you like it: It’s known as a classic around the world, and that white head hypnotizes during the pour.

Try: Milk stout
Milk stouts are generally sweeter than dry stouts, thanks to the unfermentable sugars added to the brew kettle. These additions contribute to the beer’s silky body and mouth feel.

Buy: Left Hand Milk Stout Nitro
Most beers use carbon dioxide in the carbonation process, but like its Irish counterpart, Left Hand Milk Stout Nitro gets its fizz from nitrogen. The smaller bubbles produce a creamy delight and a benchmark for the style.




Cheap Date: A Tuesday Night in Soulard

Tuesday, January 17th, 2012

CheapDate_logoThe beauty of planning a date for a Tuesday night is the element of surprise. No one expects a romantic rendezvous two days into the workweek, on perhaps the most wretched of days. There are also certain underestimated perks of playing the Tuesday night card – namely intimate, sparsely populated venues with fantastic weekday deals.

With a little homework, it’s possible to mastermind a casual night on the town for much less than you’d be laying down on a crowded Friday night. Here’s a cheat sheet for one recently designed:

International Tap House leads the pack in a fantastic little trend: local pubs that, rather than offer food, focus on the booze and encourage patrons to bring in carryout. I-Tap’s Soulard location is flush with nearby takeaway options, one of which is arguably the best example of non-St. Louis-style pizza brilliance in all of downtown: Feraro’s Jersey Style Pizza. A large, hand-tossed, brick-oven beauty with two toppings will run you about $20. Well worth the trip.


Grab a to-go order from Feraro’s 10th Street location, just blocks away from iTAP’s Soulard beer mecca. On Tuesdays, from 8 p.m. till close, customers can enjoy Local Brewery Night, which features $3 drafts and bottles of Missouri-based microbrews. There’s a leather couch with your name on it. Looking for something smooth to wash down that slice of Feraro’s? Try what is fast becoming a local barroom staple: Urban Chestnut’s Zwickel – a smooth drinking, classic European lager crafted in the Midtown brewery.


Though i-Tap has regular installments of live entertainment, Soulard’s real music epicenter is two blocks down South Ninth Street at 1860’s Saloon and Hardshell Cafe. Make this your next destination. Tuesday nights at 1860’s feature $2 PBRs – as well as no cover for the electric, blues and classic rock of the Jason David Cooper Band, a local mainstay that hits the stage every Tuesday at 9 p.m. And let’s be honest: Nothing pairs as well with the sounds of Muddy Waters and The Allman Brothers Band as cheap beer. Thankfully 1860’s doesn’t disappoint.

The Scoop: Field House Sports Bar & Grill opens tomorrow in Midtown Alley

Thursday, February 10th, 2011

021011_fieldhouseThe revitalization of Midtown Alley continues. Field House Sports Bar and Grill, located at Locust Street and North Theresa Avenue in the newly renovated PW Shoe Lofts, is the latest restaurant to make its home in the area formerly known as Auto Row.

Field House Sports Bar and Grill gets its name from its proximity to St. Louis University’s Chaifetz Arena. Billikens fans can come inside to cheer on the home team surrounded by the restaurant’s high-definition, eight-foot screens.

As far as the menu goes, expect a bit more upscale fare considering that the restaurant also hopes to attract diners heading for an evening at the Fox Theater, Powell Hall and other arts and entertainment venues in the Grand Center district. As far as beverages go, beer lovers in particular will be happy to raise a pint at Field House. The restaurant will have 20 taps dedicated to mostly craft brews including local and Missouri beers, as well as some obscure names. A delivery of porter from Six Row Brewing Co. was expected today, and watch for suds from nearby Urban Chestnut Brewing Co. to be on tap soon.

Field House will open tomorrow at 4 p.m. Regular hours are 11 a.m. to 1 a.m. (the kitchen closes at 11 p.m.) seven days a week.

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