Four STL breweries medal at Great American Beer Festival

The St. Louis craft beer scene continues to be recognized at the national level. Four area breweries earned medals at this year’s Great American Beer Festival last weekend, Oct. 5 to Oct. 7, in Denver. GABF is one of the craft brewing industry’s largest annual events.

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from left, Side Project bartender Megan Knaus, co-owner and brewer Cory King and brewer Tommy Manning; Perennial Artisan Ales co-owner Phil Wymore and brewer Chris Kinast

Perennial Artisan Ales took home two medals: a silver in the wood- and barrel-aged strong stout category for Maman 2017, and Perennial also took a bronze in the Belgian- and French-style ale category for Working Title. It’s a familiar feeling for the South City brewery; Perennial has picked up five other GABF honors, including a gold for its Savant Blanc in 2015.

“There were over 2,000 breweries that entered beers in the competition,” said Perennial co-owner Phil Wymore. “It’s a great honor, and St. Louis was really well represented.”

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Schalfly brand specialist Wil Rogers

Charleville Brewing Co. garnered its second GABF win: a bronze medal for its Barrel-Aged Barleywine in the wood- and barrel-aged strong beer category. Charleville director of operations Tait Russell did not return requests for comment. Schlafly’s Pumpkin Ale won a silver medal in the pumpkin/squash beer or pumpkin spice beer category. This is the first GABF win the brewery.

“I think it’s a big deal for anyone who wins a medal there,” said Schlafly founding brewer Stephen Hale. “I would say collectively we’re feeling very good about it. “

Side Project Brewing’s Blended 2017 was awarded a silver medal in the Belgian-style lambic or sour ale category. It was also the first GABF honor for Side Project.

“The GABF is the largest U.S. competition,” said Side Project co-owner Cory King. “To be recognized for pretty much our bread and butter was really cool. We knew there’s be some serious competition in that category, and for ours to take second was pretty awesome.”

Matt Sorrell is staff writer at Sauce Magazine.