Perennial

17 is a decadent chocolate stout complimented with a smooth mint finish perfect for winter’s last hurrah. Clocking in at 10% alcohol by volume, it is sure to warm you inside and out.

Ale brewed with ancho chili peppers, cacao nibs, and cinnamon sticks.

Belgian Style Ale with Brettanomyces.

Imperial Stout aged 11 months in Rittenhouse Rye Whiskey barrels with cacao nibs, ancho cilies, vanilla beans, and cinnamon.

Black Walnut Dunkel is our first foray into German-style beer. Originally brewed for an underground beer dinner with our friends at entre, BWD is a rich, malty Dunkelweiss with 250 pounds of Missouri black walnuts. Game birds, such as quail, pair nicely with the unique, earthy character of the walnuts.

Fruited IPA with Mandarin Orange, generously dry-hopped with Amarillo, Citra, and Wakatu.

In late January, we held a funky, wild night of a total Brett Takeover here in the tasting room. Along with an entire evening of Brett beers, Brewmaster Phil Wymore and Brewmaster Chase Healy of Prairie Artisan Ales collaborated on a beer. The result of their labor is Dual Artisanship, a hoppy red Saison! Centennial, Simcoe, and Citra combine with a secondary Brett fermentation creatiing a big, tropical juciness followed by a dry, funky finish.

Fantastic Voyage is a harmonic melange of coconut and Imperial Milk Stout brought to us by brewer Jim Leabig. Loads of coconut, lactose and black malt balance each other to provide flavors reminiscent of chocolate covered coconut with a finish smooth like silk sheets. Best enjoyed while listening to slow jams by candlelight.

Fête is a strong Belgian-style holiday ale spiced with fresh orange zest and fresh rosemary and fermented on raisins.

American-Style Wheat Wine.

Hommel Bier—Dry Hopped Belgian Pale Ale

Collaboration with Hopleaf! We started by brewing a traditional German Berlinerweiss—which Napolean’s men called the Champagne of the North—then tweaked it with a homemade tea blend to impart a slight apricot hue and botanical aromatics.

Flanders Red fermented in Cabernet barrels with Pedio, Lacto, and Brett Brux. Michigan sour cherries were added during barrel aging.

Luna Maré is a dry-hopped Belgian Black Ale with upfront notes of chocolate with a spicy, orange-like finish due to the dry-hop featuring citrusy American hops. A close cousin to our Hommel Bier.

Perennial Meriwether, a saison brewed in collaboration with The Commons Brewery.

Mon Ami is our collaboration with our good friends at 2nd Shift Brewing. We took a classic route on this as it is inspired by the great golden strong ales of Belgium. Its simplicity on paper--Pilsner malt, table sugar, German hops, hardened water, and yeast--belie its complexity in the glass. Mon Ami pours burnished gold with a tightly beaded white head. Aromas of pear, banana, and orange combine with spicy alcohol and Hallertau hops. With each sip, the alcohol grows with warming intensity. Midsip there is a clean residual malt sweetness before the rush of carbonation washes over the palate. Pear and alcohol linger in the finish. Pairs well with grilled salmon and triple crème Brie.

Peace Offering is an American Brown Ale, brewed with a few hundred pounds of maple roasted Missouri squash. We hope you enjoy our take on Autumn and that the flavors remind you of the many great offerings that come with this distinctively wonderful season.

Our Peach Berliner Weisse is a German-style tart wheat beer that’s perfect for the hot summer months. We violate traditional German beer production methods in every way by adding hundreds of pounds of Midwest-grown peaches to each batch. We hope you enjoy the irreverence as much as we do.

Plan B—Sour Mash Belgian Dark Ale with Black Currants (Brewed in Collaboration with Half Acre) Available December 2011 Ages well in bottles.

Inspired by the rustic farmhouse-style Saisons of Southern Belgium, Regalia is brewed with barley, wheat and spelt and fermented with Brettanomyces Bruxellensis and Brettanomyces Anomala. A sturdy malt character supports the complex array of flavors that the yeast provides, and will continue to develop over time.

Saison de Lis–Belgian-Style Saison brewed with Chamomile Flowers.

A wild-fermented (100% brettanomyces) Belgian-style ale aged for seven months with Missouri-grown wine grapes in French oak cabernet barrels.

Perennial Artisan Ales and Solemn Oath Brewery’s hottest new collaboration beer is Stefon. Spicy rye malt, subtle notes of stone fruit, a hint of roast, slightly tart with a dry finish and conditioned with Brettanomyces anomalus. This beer has EVERYTHING.

We start with a Belgian-Style Witbier, add 300 lbs of strawberries, 100 lbs of rhubarb stalks, and a few handfuls of Indian coriander. The result is a subtly sweet, refreshingly tart, surprisingly citrusy tribute to summer.

Tart wheat ale brewed with salt, Meyer lemons, Valencia oranges and Key lime. This is a monthly release for July.

Sump is an imperial stout blended with Sump coffee. It will be available in the usual Perennial fashion, 750ml bottles and weighs in at 10.5% ABV.

Imperial Stout aged Twelve months in Rittenhouse Rye Barrels, blended with Sump Coffee

The Last Word is a tart ale brewed with lemon zest and cherries, a nod to an illicit Prohibition-era tipple of the same name. Brewed in collaboration with our friends at The Aviary in Chicago.

Two Tugs is a collaboration between Perennial Artisan Ales and Half Acre. Brewed in Chicago at the Half Acre Brewery, this beer is a brawny brown ale coming in at 8% ABV. Available in 22 oz bottles and draft. Available for purchase in Chicago only.

Vermilion is a big, rich English style Barleywine that, as its name suggests, has tints of ruby around the edges of its brown body, with a toffee, caramel, toasted pecan sweetness that is kept in balance with a smooth, alcohol warmth, and slightly fruity American hop note. It may be enjoyed right away, or allowed to age in the bottle.

Wheat IPA dry-hopped with Mosaic, Huell Melon, and Mandarina Bavaria