The Fifth Annual St. Louis Centennial Beer Festival

Thank you for those who attend the 5th Annual St. Louis Centennial Beer Festival, we had a great time. See you next year!

Held at Moulin Events & Meetings (Formerly the Schnaider Brewery Malt House)

Friday, February 22nd & Saturday, February 23rd, 2013

Contact:  314-241-4949 or email us at: jason@moulinevents.com

 Mark your calendar and join us at the ever expanding weekend dedicated to all that we love about beer.   There is something for every guest, whether a novice or aficionado you are sure to enjoy the event. 

We kick off the weekend with our Brewmaster’s dinner, featuring Six Row Brewery.

Saturday is all about the beer with an expanded tasting area encompassing two floors. The evening will feature an optional add-on VIP beer session not to be missed!

Brewmaster Dinner featuring Six Row Brewery

Friday, February 22nd, from 6-9pm

*This event has sold out.

This has quickly become the favorite part of the weekend for our Chef Tony Cole.  Each year we partner with one of our local Brew Masters and put together a fantastic menu paired with great beer. 

This year marks the fourth year that we have hosted a local Brew Master for a kick-off dinner to the festival.  This is not only an experience for the beer lover, but also the foodie in all of us. 

 Executive Chef Tony Cole and Six Row Brewing Company’s Brew Master Evan Hiatt have put together a tempting 5 course fare to enjoy.  Both Evan and Tony will be on-hand to guide us through the methodology of their menu.

2/1/13 Update:

Here is the 1st draft of the menu.  We met with Evan last week at the tasting bar and he graciously walked us through the beers while Tony bounced suggestions around the table.  Here is what we have so far…

Aubree-Belgian Amber

ABV: 4%, Bitterness Units: 20 IBU

Bruschetta w/duck prosciutto,figs and goat cheese. bruschetta w/fresh mozz, basil and grape tomatoes

Honey Weisen

ABV: 5.6%, Bitterness Units: 13.7 IBU

Rocket/roasted root vegetable/shaved foie gras/Roquefort/caramelized onions/Honey weisen vinaigrette

Belgian tripel

ABV: 8.7%, Bitterness Units: 35 IBU

Pan seared sea scallops/tomatoes/fennel/barley pilaf/Belgian triple reduction

Porter

ABV: 5.2% , Bitterness Units: 36.7 IBU

Dark choc & porter braised short ribs/asparagus/sun-dried cherry spoon-bread

Double IPA

ABV: 8.4%, Bitterness Units: 68 IBU

Tart tatin/bacon infused caramel/DIPA ice cream