More Six Row Beer is Coming Soon!

The great thing about so many people tasting our beer and liking it is that they want more. The problem, as a small craft brewery, is that the demand can quickly outgrow our ability to provide our beer to everyone who wants it.

We are excited to announce that the first step in solving that issue is underway. We've been planning an expansion project that would allow us to brew almost four times more beer than our current capacity, and the equipment arrived a couple weekends ago!

We're very excited.  We feel like this was the delivery of a major award.

Wow! New fermenters! That's mine!

It doesn't have a compass in the stock, but it also won't shoot our eye out.

As you can see, construction is underway and we are optimistically hoping to have these up and running by mid-August. We'll post more updates and photos as we progress through the project.

Craft Beer with Lime? Yep. Craft Beer with Lime

Ah, Summer -- baseball, barbecue, and beer...with lime in it. Yeah, that's right, we're not going to sweat the big boys for putting lime in their beer. We just don't think they should be the only kids in town doing it.

That's why we at Six Row Brewing are going to take a cask of our Centennial Rye - a fine, crisp, mildly tart summer beer in its own right - and add some lime peel to it, for an additional zesty kick.

Come on down to our brewpub at 3690 Forest Park Ave. on Thursday, July 7th, for a fresh, summery pint of Lime Rye, and join us in fond reveries of fireworks, float trips and fun. We'll tap the cask at 5:00 pm.

Your beer with lime no longer needs to come in a clear bottle.

(Beach view not included)

-by Joe Esser

Thanks

Six Row To Go Whole Hog

Well... maybe not the whole hog, but a couple pounds of the belly, anyhow. Specifically, the cured and smoked part that most normal folks call bacon.


As most of the carnivorous world can attest, there are few good things that can't be made better by adding bacon, and we believe beer is no exception.  

To prove that point, we're going to fill a sixth of a hogshead with our fine Robust Porter, cook up a small slab of bacon that Baumann's Fine Meats is preparing just for us, and poke a sack of that pig into the cask to soak for a spell.  We plan to tap it at 5PM on Thursday, June 2nd.  


Come on down to Six Row (3690 Forest Park Ave.) that evening and it will be our pleasure to pull you a pint of Porked Porter, and maybe engage you with a few awful puns. 


We'll also be featuring some special bacon-centric food items in addition to the items on our new and improved menu that evening, so all in all it should be a strange, slightly smoky, and most definitely un-kosher good time.


(by Joe Esser)

New Styles Available for the Winter

The month of December traditionallly brings colder temperatures and a crazy holiday shopping season.  This year, however, it also brings two new styles to Six Row to help warm us up and relax after circling a packed parking lot for hours.

We are bringing back an old favorite on Friday as our Honey Weizen will be available again.  If you didn't get a chance to try this style the first time around, our brewmaster, Evan, provides this description:

The Honey Weizen is an easy drinking wheat beer made with a generous portion of honey from Missouri Honey in Florissant, Missouri! With a combination of white wheat malt, honey malt, and locally produced honey, the unfiltered Honey Weizen is a great example of a traditional wheat beer with a twist. The sweetness of the honey is balanced by Saaz hops, sure to please the discerning wheat beer lover and craft beer novice alike.


(ABV: 5.2%, Bitterness Units: 17.5 IBUs, Color: 8.0, Original Gravity: 12.30 degrees Plato)

We also have our winter style, the Belgian Dubbel, on tap after debuting at our birthday celebration last weekend.

Inspired by the Trappist beers of Belgium, the Six Row Dubbel is a rich, malty interpretation of the style. Historically, the Dubbel is brewed to have a higher alcohol content (6-8%ABV) compared to other Belgian beers and can be compared to, but is still stronger, than a Brown Ale. Loads of dark fruit, caramel, and malt flavours dominate this early winter warmer. Just enough noble hop bitterness is added to balance out the sweetness and provide a bit of aroma. Serving the Dubbel in a snifter further enhances the aroma.

Vrolijk Kerstfeest en een Gelukkig Nieuwjaar! (Merry Christmas and Happy Holidays!)

Six Row Birthday Bash

It is hard to believe that almost a year has gone by in the life of Six Row Brewing Company. In December 2009, Six Row officially opened its doors and started serving up some great styles of beer including our own signature style, the Whale (wheat-pale ale hybrid).

Over the past year, we have thoroughly enjoyed serving our customers some exceptional beers and doing our best to provide a friendly, relaxing atmosphere for them to imbibe all of the great styles that Evan and Jason have brewed. 

To celebrate our first year and to thank our customers for the tremendous support they have shown us, we will be having a birthday party for ourselves on Saturday, December 4th, featuring:

• Drink deals
• Food deals
• Special cask tapping
• Commemorative glasses
• Special Musical Guests: Less Cowbell (AKA More Cowbell going acoustic)
• Free birthday cake (while it lasts)

More details to follow, but mark your calendars to help us celebrate Six Row's birthday!

Winter is Coming - and Bringing a New Style to Six Row

We love the winter holiday season, but this year there is one more reason to look forward to the temperatures dropping as winter sets in: a new style of beer from Six Row.  We are working on our new winter style, a Belgian Dubbel, that should be coming out around the first week of December.

The Belgian Dubbel style has technically been around since the Middle Ages, but as Kegworks Blog points out, the current style began growing in popularity more in the mid-19th century:

Although Belgian Dubbel originated at monasteries in the Middle Ages, we have the Trappist Abbey of Westmalle to thank for providing it to the masses. 1856 was the year it was in its infant stage, when the abbey had been brewing a sweeter, lower alcohol Witbier that served the purpose as a table beer for the monks since 1836. Dubbel was designed as a stronger version of a brown ale, with the first official sale of the beer taking place in 1861, and in 1926 it was "reformulated" again to be even more potent.

The Dubbel gets its name because the style is brewed with double the amount of malt than a typical beer style.  Of course, with the extra malt comes a higher alcohol content, so it is a nice rich, dark amber beer that can be enjoyed while relaxing in front of a fire, or hanging with friends at our Old Plant No. 1 Pub location.

We'll keep you posted when we have a more definite date for its debut.  Cheers!