We feel that our offerings will differentiate us. Our beers will be very "brewer-driven." Ironically, this is a case where a craft brewer is opening a brewery, which seems to be a rarity these days. As much as I'm a beer geek, I'm also a brewing geek -- that is, I get excited about brewing techniques, pushing the envelope and trying to create something new. As much as we would like to appeal to the first-time craft-beer drinker, we're really brewing with the seasoned, adventurous craft-beer drinker in mind.Saint Louis truly has become the Beer Mecca for Missouri. There is so much "beer culture" going on right now in that town. Kansas City's beer culture seems to be in an infancy by comparison. Kansas City is taking steps to improve the culture. The KC Beer Blog has just announced that One80 in Westport has closed doors to do a remodel and format change. It will reopen as The Beer Kitchen, which will focus on rare beers and have a gastro-pub menu. Already they are working on getting a Resident Cicerone. More on this as it is available.
Perennial will be crafting small batches of beer with a lot of variety. Our goal is to produce 12-15 different beers in our first year. We will be focused on farmhouse ales, barrel-aged styles, and fruit beers -- basically, the styles that we and our beer geek friends get very excited about.
We're not interested in brewing wheat beer and pale ale as we feel these styles are well-covered by others in St. Louis. The way we see it, why be the 9th or 10th brewery in St. Louis making a fine pale ale when we could be the first making a Blood Orange Wit or a Blackberry Lambic, for example.
Cheers and beers!
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