Archive for the ‘Beer Menu’ Category

I try not to make a habit of rhyming, especially in headlines, but the opportunity to rhyme “parachutes” doesn’t come around very often so I had to take a shot.  Besides, it is actually relevant to our recap this week just stick with us to find out how.  And the parachute reference also gives me an excuse to post a photo of Mimi at the National Free Fall Convention.

This was the first class of the winter semester of Cicero’s Beer School and both sessions were standing room only.  Is it time to add a third?  If the semester continues with these numbers I would suggest arriving early each week to get checked in and find a seat. And you could always order some apps while you wait for your first sample.  Tonight’s guest brewery was announced in advance so many people were looking to taste Deschutes for the first time.

The Brewery

There have been tweets, and blogs, and discussions, and rumors, and notes on napkins, and finally the day is here…this time I promise, no crossed-fingers or take-backs…Deschutes Brewery is now available in St. Louis!  The 24 year-old brewery from Bend, Oregon has continued its eastward expansion and is now sold in 19 states plus parts of Canada.  If I studied geography more I could tell you the exact territory, but that map on the website doesn’t have any words on it.

Deschutes sent Brewmaster Brian Faivre to introduce their beers to the class and he came prepared with all the vital stats for each beer as well as a story about how he became involved with Deschutes.  Do you remember that book “What Color is Your Parachute?”  Your guidance counselor or grandmother might have told you to read it because inside those chapters you would discover what you are supposed to do in life.  Well it turns out that Brian actually read it, and it worked.  (See I told you I would get back to the parachute theme)

Brian has a degree in computer science and worked next door to Pets.com (if you don’t remember their sock puppet commercials I have included a medley at the end of the blog) back in the internet bubble era, but beer turned out to be his true calling (once he read the parachute book) and after studying at UC-Davis it was time to get a job at a brewery.  So he packed up the moving truck with his girlfriend and moved back to her home town, St. Louis.  But before they unpacked he heard Oregon calling, and his parents calling, so the young couple turned around and drove to Bend.  I left out a few details that you can find on the podcast because we need to tell you about the fruits of Brian’s labor.

 Mirror Pond Pale Ale  (5% ABV, 40 IBUs)

She says- Mirror Pond is the biggest seller for Deschutes.  It’s made with 100% Cascade hops.  I found it to be a light, very easy drinking ale.  It had a slight bitter finish but not offensive.  Mirror Pond would compliment a variety of foods.

He says- I was shocked to hear that this was 100% Cascade hops because I felt the hop notes were toned down and subtle.  This beer shows you that Cascade can play nice and not smack you in the face.  Wonderful session beer and a great introduction to the brewery.

 Black Butte Porter  (5.2% ABV, 30 IBUs)

She says- Brian uses 2 types of chocolate malts in this beer, which gives it a nice roasty scent and flavor.  This was a very drinkable porter that wasn’t too heavy.  In fact, I thought it could even be sessionable.  This would be a good one to offer to someone starting to explore darker craft beers.  It wasn’t overpowering or filling, and had really nice chocolate notes.   Brian suggested drinking it with BBQ and smoked meats.  It would go well with chocolate desserts too.  Well worth trying if you want a mild porter.

He says- Porter is not my favorite style, but I have heard so much about this beer I was truly looking forward to a sample.  The nose is enjoyable with notes of coffee, but not overwhelming.  The mouthfeel is my favorite aspect of this beer…it is smooth like a brown ale, but has just enough body to remind me of a milk stout.  Very impressive, now I know what all the hype is about.

The Stoic  (11 % ABV, 20 IBUs)

She says- This beer had a lot of different flavor profiles for a low IBU beer.  It is brewed with 100% pilsner malts, beet sugar and Pomegranate Molasses.  To add a further twist, they use a French Saison yeast and it is barrel aged using Rye & Pinot Noir barrels.  It had a lovely light golden color and a slightly sweet aftertaste.  If you like Quads, be sure to try this one.

He says- This is not a quad in the typical fashion.  It appears much lighter in color than most quads and the aroma bounces from floral to funky.  I love the use of French Saison yeast as it adds an extra dimension of flavors and helps balance the sweetness of the sugar additions.  It drinks easy for 11% ABV so be careful with this one.  Also it came across more like an imperial farmhouse ale than a quadrupel.

Hop Henge Experimental IPA (8.5% ABV, 95 IBUs)

She says– If you like bold IPA’s, you’ll love this one!  This was a good “stand up and take notice” hoppy beer!  It’s made with several forms of hops, including pellet and whole flower, and is dry hopped.  I found it to have a nice blend and balance of pine and grapefruit tones.  I know I’m going to try Hop Henge at home to see if it might rival my “go-to” IPA favorites.

He says- Wow!  The dry-hopping on this beer is amazing.  It was as if I stuck my nose in a freshly opened bag of hop pellets.  I almost don’t want to drink it because I want to just hover over the glass and absorb the aroma.  Five different hop varieties create an award winning beer that hop lovers will salute.

The Last Sip 

Deschutes is certainly a welcome addition to the St. Louis beer market and we look forward to seeing many of their beers on tap at Cicero’s and a few in our fridge throughout the year.  Right now most of the beers come in 22 ounce bombers, but six-packs are on the way in the spring.  Also look for their special edition beers such as The Abyss Russian Imperial Stout.  Cheers!

About the Authors: Mimi and Eric Griffith have been attending beer school for about 2 years now and love every minute of it. Mimi was born and raised in St. Louis. Besides sitting down with a fabulous pint of beer, she enjoys gardening and spending time with her horse. Eric was born and raised in Texas. He enjoys sports, homebrewing and searching for the next great beer. A search he says he has been on for nearly a decade and one that will certainly never end. Mimi, on the other hand, has more recently discovered flavorful beer, but is now proud to be called a hop-head. After having moved away for a few years, in 2007, this happy couple moved back to St. Louis and is enjoying all the St. Louis beer scene has to offer, especially Cicero’s Beer School. Cicero’s is lucky to have such an enthusiastic couple writing the beer school blog!

The First Pour: Stone IPA

Posted: August 29, 2011 in Beer Menu

Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. We have a really great enthusiastic beer drinker and Beer School graduate, Mike Vecchio, writing these posts for us. If you see him around, make sure and thank him for his hard work.

By Mike Vecchio

Stone IPA (India Pale Ale)
ABV: 6.9%
Hops: Columbus, Chinook, & Centennial
IBUs: 77
Released: August 1997

I figured what better a way to start a blog post about Stone’s IPA than with their recent love letter to St. Louis. The following is what you’ll be able to find on the back of soon-to-be-released 750’s of Stone’s IPA hitting your neighborhood beer stores:

Hey St. Louis. It’s us. At Stone. What’s up? We’re here now. yes, self-evident of course, considering you’re holding this in your hand and that you’re here in St. Louis too. What might not be so self-evident (although it is to us) is that we’re stoked to be here! VERY stoked. It feels like it’s been a long time coming (as some of our STL fans have been gently, and sometimes not-quite-so-gently, reminding us for a while). Last year Greg (our CEO) was invited out by the St. Louis chapter of the Master Brewers Association of America to give a talk. His reputation might have preceded him a little however, as he got a number of phone calls and emails from folks in advance saying essentially “We should let you know that there’s some sensitivity around here… things aren’t like what they used to be, and it’s a tough time for some folks with all the changes.” No prob. Understood. While we’ve certainly poked some fun at the beer industry for time to time, we have no intention to make it personal. Well, as long as nobody tries to get us to drink anything other than a true craft beer… there’s no negotiation on that front. In fact, that’s how we approach our brewing art. No negotiation. It’s our way… or you’re free to choose something else if it’s not your thing. There’s more choice than ever before, and it’s a beautiful thing. Choice, variety & character. It’s what makes this country truly great, and no one knows that better than the great folks in St. Louis. We’re stoked to be among your choice in the wonderful state of MO. Where you are now, holding this bottle. We hope you enjoy our beers. We’re really happy to be here!
Well that gives you an idea of the fact that you (as a St. Louis craft beer drinker) are a  highly respected and sought after demographic. Take a minute to savor that thought, it’s powerful. Bet the moment would be even sweeter if you had a Stone IPA in your hand. I assure you it would (I’m nursing a Stone while writing this). Well now that you’re feeling all self-indulgent, take a peak at what’s in store for you if you’ve never had Stone’s IPA before.True to the West Coast (American) India Pale Ale style, Stone’s IPA packs a notable hop, bitterness, and ABV punch. The beer pours out a clear yellow in color with a light head on top. The aroma off the beer is decadent, floral, and really showcases those traditional West Coast hop varieties. The dry hopping allows for more prominent tones of citrus, pine, and maybe some light woody characteristics as well. The taste of the beer is similar to that showcased in the aroma, it’s a homage to hops and easily overpowers the malt profile of the beer. Mostly the beer tastes of citrus and piney hops and swallows with a dry finish with lingering hop resin on the tongue. Overall the drink of this beer is great for those hop heads/IPA lovers who are more taken by the West Coast (compared to East Coast or English style) variety of the beer style. It has a low enough ABV to allow this beer to be enjoyed with a spicy dinner (I’m thinking of Cicero’s buffalo chicken strips) or your session beer for a night on the town. Either way, enjoy this beer off the tap and make sure to look for those St. Louis specific 750 bottles over the coming months.
About the Author  Mike moved to St Louis from Ohio in 2008 and got interested in craft beer thanks to local staples like Schlafly and O’Fallon. He credits Cicero’s Beer School for the evolution of his tastes from highly hopped IPAs to a range of stouts and traditional hefeweizens. When he’s not drinking a beer, Mike enjoys trying to teach his dog not to bark at everything that moves, reading about crime, and home brewing with his co-workers (whoops that involves drinking a beer).

The First Pour: O’Fallon Wheach

Posted: August 25, 2011 in Beer Menu

Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. We have a really great enthusiastic beer drinker and Beer School graduate, Mike Vecchio, writing these posts for us. If you see him around, make sure and thank him for his hard work.

By Mike Vecchio

O’Fallon Wheach
Style: American Wheat/Fruit Beer
Alcohol: 5.1% ABV
Bitterness: 7 IBUs
Grain: Pilsner, White Wheat, Bonlander
Hops: Glacier

It used to be that the annual March release of O’Fallon Brewing Company’s (O’Fallon, Missouri) Wheach was the cue that spring was finally here after another long winter. Well spring has long since past, but good news thirsty readers! Not only does O’Fallon have kegs of Wheach flowing again, but they have decided that this year will be the pilot run of Wheach YEAR ROUND!! So if you don’t already foam at the mouth for this beer (like a co-worker of mine), then strap in for the King of all peach wheat beers (honored as the Riverfront Times ‘2007 Best Beer in St. Louis’).

Wheach pours out a hazy golden yellow with a fluffy white head perched on top. The aroma off this beer is as if you were to stick you head into a bushel barrel full of perfectly ripe peaches. You can almost feel the soft peach fuzz on the inside of you nose each time you take a sniff. The taste this beer is smooth, peachy, and lightly sweet. The beer is slightly dry on the swallow and it has a pop of peach tartness and bready wheat flavors that creep in at the end. The drink of this beer is refreshing and truly sessionable. I can think of nothing other to survive those St Louis days where the heat index goes well into the triple digits. Overall the nose of the beer is bold, but the drink of Wheach makes it an all-star beer to enjoy all throughout the year.
FYI – Wheach is now only available at Cicero’s in cans. They have a pretty good six pack price too!


About the Author  Mike moved to St Louis from Ohio in 2008 and got interested in craft beer thanks to local staples like Schlafly and O’Fallon. He credits Cicero’s Beer School for the evolution of his tastes from highly hopped IPAs to a range of stouts and traditional hefeweizens. When he’s not drinking a beer, Mike enjoys trying to teach his dog not to bark at everything that moves, reading about crime, and home brewing with his co-workers (whoops that involves drinking a beer).


Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. We have a really great enthusiastic beer drinker and Beer School graduate, Mike Vecchio, writing these posts for us. If you see him around, make sure and thank him for his hard work.

By Mike Vecchio

Stone Arrogant Bastard Ale (American strong ale)
ABV: 7.2%
Hops: Classified
IBUs: Classified
Released: November 1997

To drink Stone’s Arrogant Bastard Ale, or read a review of it, you must agree to the following:

1.  I am aware that the following beer review may contain images/descriptions of full frontal arrogance.
2.  I am not a fizzy yellow beer drinker here under false pretenses.
3.  I indemnify Stone Brewing Co. and all its affiliates from any damages to my ego I may incur from viewing/reading this material.
4.  I am 21 or older and legally entitled to read about great beer.

I have read the above statements and I certify that I:
Accept | Do Not Accept

There’s something about reading about Stone’s most popular, egomaniacal, and aggressive ale that really does put you in an arrogant mood. But being in an arrogant mood isn’t just acceptable at this moment – it’s celebrated. The fine people at Stone Brewing Company from San Diego county California brew this fine beer and I heard that they’re currently doubting your ability to appreciate and enjoy the sophistication of this beer. In fact, they may likely be doubting your ability to even read a beer review or form a coherent and intelligible sentence. So they instead invite you to go ahead to keep drinking beer that’s closer to the classic mantra: “Tastes great! Less filling!” On that note, if you don’t like this beer – Stone honestly prints on their bottles of Arrogant Bastard that you should “keep it to yourself – we don’t want to hear from any sniveling yellow-swill-drinkin’ wimps, ’cause Arrogant Bastard wasn’t made for you.” So proceed with caution reading the review and with saddling up to the bar and ordering this flagship beer.

Arrogant Bastard Ale is an American strong ale by style and is Stone’s attempt to help the beer drinking population to break away from mass-produced style of American Adjunct Light Lager. The beer pours out brownish-red in color with a thick and heavy off-white head on top. On a good draft pour from Cicero’s, you’ll find that the head may not dissipate throughout the duration of the drink. The smell of this bastard (I’m clearly getting a kick out of being able to use this in a technical fashion) is slightly sweet – with tones of caramel malts and a slight pop of citrus hops underneath. You may ask yourself, what does liquid arrogance taste like? Well, it’s arrogance we’re talking about….so powerful and strong, but surprisingly well balanced and sneaky with regards to playfully hiding it’s higher ABV. At first taste the beer smacks you upfront with a strong citrus hop bite. Then you get pleasant sweet caramel and roasty – almost nutty – tones throughout the drink with a clean-dry finish on the swallow. There’s a notable amount of hop oil which lingers on the tongue after the swallow, but it’s not overpowering and balances the malt tones gracefully. Overall, the drink of Arrogant Bastard ale is outstanding. Because of the beer’s boldness and complexity, you’ll find yourself finding new enjoyable features all throughout your pint (and maybe a second pint – if you’re worthy).

While the review has bought into and contributed to the arrogant mythos surrounding Stone’s Arrogant Bastard Ale, I want to stress to beer drinkers of all sorts that this beer really is a well balanced and approachable beer for any craft beer drinker. Remember that the beer launched in 1997, so while it was arrogant for it’s time…but most craft drinkers have been exposed to much more unbalanced and seemingly aggressive beers. So don’t hesitate to try a sample of this beer at Cicero’s and maybe even have a pint. But drinker beware, have too much of this beer and you may find yourself the arrogant bastard at the bar mocking fizzy yellow beer drinkers and this may land you in a predicament that even a multi-million dollar marketing campaign couldn’t get you out of. Prost!

About the Author  Mike moved to St Louis from Ohio in 2008 and got interested in craft beer thanks to local staples like Schlafly and O’Fallon. He credits Cicero’s Beer School for the evolution of his tastes from highly hopped IPAs to a range of stouts and traditional hefeweizens. When he’s not drinking a beer, Mike enjoys trying to teach his dog not to bark at everything that moves, reading about crime, and home brewing with his co-workers (whoops that involves drinking a beer).


The First Pour: Great Divide Hoss

Posted: April 22, 2011 in Beer Menu

Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. Again, we have a happy couple writing these posts for us. If you see them around, make sure and thank them for their hard work.

By Alaina Kantner and Mike Vecchio

ABV: 6.2%

Style: Marzen Rye Lager

Bronze Medal: Great America Beer Festival, 2009

Bronze Medal: World Beer Cup, 2010

Gold Medal & Overall Champion Lager: Australian Beer Awards, 2010

Today we have a fantastic year-round beer from Great Divide Brewing Company from Denver, Colorado. The brewery opened in 1994 back when Colorado’s craft beer scene was starting to really expand. Weird history fact – the brewery was started in an old abandoned dairy processing plant. Hoss is Great Divide’s take on the German Märzen/Oktoberfest lager style and it comes highly decorated. The beer has been awarded the Bronze Medal in the 2009 Great American Beer Festival as well as the Bronze Medal in the 2009 World Beer Cup. So you know you’re about to experience a very enjoyable beer.

So now that you’re up to speed on the history of the beer, let’s get right into the tasting. Hoss pours out a clear golden orange color with a creamy finely bubbled head. The aroma is true to the Märzen style, so you get a pleasant whiff of toasted malts, dark fruits, and a very light spiced rye. Hoss tastes of strong sweet caramel notes with earthy spiced rye underlying it all. There’s also a little hop bitterness on the swallow that fades gradually. The drink of the beer is creamy and enjoyable and you likely wouldn’t guess it’s a 6.2% ABV beer. Even with the ABV, Alaina and Mike both agree that this is a session-worthy beer. Even though Märzen is traditionally released in the fall, both Alaina and Mike really appreciated having a year-round take of the style. It’s nice to be able to sample a bit of fall all throughout the year. So come on by Cicero’s and enjoy a pint while dreaming of the Cardinals playing into October.

About the Authors  Alaina and Mike moved to St Louis from Ohio in 2008 and quickly jumped into the craft beer scene. Alaina has gone from drinking light lagers almost exclusively to enjoying maltier beers – most notably porters and stouts – and hefeweizens. In her free time Alaina enjoys reading, running, and attempting to teach their dog tricks. Mike has evolved from drinking highly hopped IPAs to enjoying a wider range of pale ales and traditional hefeweizens. Mike enjoys trying to teach his dog not to bark at anything that moves, reading about crime and gangs, and home brewing with his co-workers. Both Alaina and Mike have been attending Cicero’s Beer School for a year and credit it to helping them expand their knowledge of craft brew and assisting them to take the plunge into home brewing with their friends. Hopefully, they will bring in some of their home-brew one day.

Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. Again, we have a happy couple writing these posts for us. If you see them around, make sure and thank them for their hard work.

By Alaina Kantner and Mike Vecchio

ABV: 6.2%

Lagunitas Brewing Company was founded in 1993 in Lagunitas, Califonia. Growing beyond capacity, the brewery is now based out of Petaluma, California and is known for their “eccentric” nature. They’re known for their irrelevant stories and spelling errors on their beer bottles as well as their generally wacky behavior. To give you an idea, their website gives you the story of “a day in the life of a bubble in a bottle of beer.” But don’t let this wackiness distract you too much, however, because Lagunitas has grown to be recognized as one of the nation’s most outstanding breweries.Today we’re sampling Dogtown (American) Pale Ale – an “Mondo Ultra Mega Super Premium Ale.” As you can see from above, the brewers don’t really give out specs on this beer, but strap in because it’s a good one! Dogtown pours out a clear tangerine color with a sticky white head that leaves some of the best lacing we’ve seen lately. The aroma – a hop lovers paradise – is a wonderful orange and grapefruit citrus blend. Dogtown tastes of citrus bitterness throughout the drink, but is exceptionally well balanced by the sweet pale malts which together give it a lemon and honey characteristic. What surprised us most was the swallow of the beer. You get a small snap of grapefruit bitterness, but it doesn’t overburden the tongue like other APAs or IPAs do. Alaina, who isn’t the hop-head in the house, kept marveling about how much she liked this beer. So for us, that’s the measure of the balance and care brewed into this beer. Overall, this is a really fantastic APA. While it gets a little more bitter deeper into the drink, the brewers really do a great job of balancing the beer. We really encourage you to come try it off the tap, because we all know that good draft pour from Cicero’s really brings out the best in a beer.
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About the Authors  Alaina and Mike moved to St Louis from Ohio in 2008 and quickly jumped into the craft beer scene. Alaina has gone from drinking light lagers almost exclusively to enjoying maltier beers – most notably porters and stouts – and hefeweizens. In her free time Alaina enjoys reading, running, and attempting to teach their dog tricks. Mike has evolved from drinking highly hopped IPAs to enjoying a wider range of pale ales and traditional hefeweizens. Mike enjoys trying to teach his dog not to bark at anything that moves, reading about crime and gangs, and home brewing with his co-workers. Both Alaina and Mike have been attending Cicero’s Beer School for a year and credit it to helping them expand their knowledge of craft brew and assisting them to take the plunge into home brewing with their friends. Hopefully, they will bring in some of their home-brew one day.


Cicero’s understands that when it come to beer, most people’s favorite is the latest and greatest new beer. Very few beer lovers drink the same beer over and over again. Sure, you might go back to an old standard, but you always try the latest beer first. For that reason, and others, Cicero’s changes their menu every week. When kegs kick, we change them up, unless we decide to keep it tapped for a while longer because it kicked so fast. With that in mind, we strive to keep you, our customers informed on our weekly changes. The “First Pour” series of blog posts will highlight and review the newest beers we have on draft for you. Again, we have a happy couple writing these posts for us. If you see them around, make sure and thank them for their hard work.


By Alaina Kantner and Mike Vecchio

ABV: 5.7%
IBU: 32
Hops: Chinook and Tettnanger
Malts: Premium two row, wheat malt, crystal 75, crystal 120, chocolate malt, toasted hemp seeds

Today we’re sampling a beer from Nectar Ales, a brewery that has only just made it to the St Louis area as of March. Nectar Ales was founded in 1987 in Humboldt County, California. They challenged and prided themselves on brewing “all natural ales” using all-natural ingredients. As of 2003, Nectar has been owned and brewed by Firestone Walker Brewing Company (finally available in St Louis as well!). Today we’re sampling their aptly named Humboldt Brown Ale which is brewed with toasted hemp seeds. Originally this beer wasn’t allowed for distribution outside of California due to restrictions on hemp, but progress has allowed it beyond the People’s Republic of California. Thank the beer gods too, because this beer landed a Bronze Medal in the 2006 World Beer Cup.

Humboldt Brown pours out a clear brownish/orange hue with a light head. The aroma of this beer is deeply earthy and exceptionally unique. Both of us had trouble placing and describing the aroma, but for us it was not unpleasant. The taste of the beer? Well Mike embarrassingly murmured “ohhh nice malts” after his first sip of the beer. True to the American Brown Ale style, this is a richly malty beer that won’t disappoint. You get a nice blend of chocolate and caramel malts that play nicely with the toasty quality that the hemp seeds add to the beer. On the swallow you get a snap of hops that lingers throughout the drink. Alaina really thought that she got a nice push and pull from the hops and the malts all throughout the drink of this beer. Overall, this is a sturdy brown ale that all sorts of beer drinkers should be able to enjoy. At 5.7% you can also afford to have a few with dinner or while hanging around the bar. Stop by and grab a pint and tell us what you think of a non-local hemp ale (e.g. O’Fallon Hemp Hop Rye).

About the Authors  Alaina and Mike moved to St Louis from Ohio in 2008 and quickly jumped into the craft beer scene. Alaina has gone from drinking light lagers almost exclusively to enjoying maltier beers – most notably porters and stouts – and hefeweizens. In her free time Alaina enjoys reading, running, and attempting to teach their dog tricks. Mike has evolved from drinking highly hopped IPAs to enjoying a wider range of pale ales and traditional hefeweizens. Mike enjoys trying to teach his dog not to bark at anything that moves, reading about crime and gangs, and home brewing with his co-workers. Both Alaina and Mike have been attending Cicero’s Beer School for a year and credit it to helping them expand their knowledge of craft brew and assisting them to take the plunge into home brewing with their friends. Hopefully, they will bring in some of their home-brew one day.