4 new beers to try at the STLBG Halloween Party

The St. Louis brewing community dons its Halloween best while pouring fermented seasonal goodies at the annual St. Louis Brewers Guild Halloween Party this Saturday, Oct. 27, from 1 to 5 p.m. in Lafayette Park.

Toast ghouls, goblins and ghosts with spooky beers, keg-laden hay rides and food trucks while you enjoy live music and enter the annual costume contest. (Tickets are available online.) Don’t miss these four seasonal brews while trick-or-treating for beer:

1. A Halloween party without pumpkins is just a party. Luckily, seasonal favorite O’Fallon Brewing will bring its newest pumpkin offering – made without pumpkin pie spice. Salted Caramel Pumpkin Ale is rich in butterscotch aromatics, and its medium-bodied palate is dominated by sweet caramel and just a hint of balancing brininess.

2. Porters tend to be one of my favorites when cooler weather arrives, and when brewers add coffee to this already coffee-note driven style, I’m even more excited. I can’t rave enough about the beer coming out of St. Peters’ Third Wheel Brewing Co., and I am going to do it again. Its robust American porter with La Cosecha single-origin Ethiopian Natural Sidamo coffee beans is exquisite with body, notes of rich chocolate and subtle licorice and loads of roasted coffee.

3. St. Louis continues to crank out the trendy new Brut IPA. The newest offering comes from Charleville Brewing Co., who has dried up its brewhouse with 5 percent ABV offering that leads with citrus and earthy aromatics, citrus flesh and pith dominating the flavors, and a grainy dry finish with just a touch of lingering bitterness.

4. Finally, don’t miss the last keg of Wellspent Brewing’s Soiree Privee, a Belgian-style Quad clocking in at 11.2 percent ABV. She’s complex with layers of flavors boasting candied fruit, vibrant cherry, orange peel and a rounded phenolic spice presence. It’s a beautiful balance of alcohol, candy-syrup sweetness and that characteristic Belgian semi-dry finish.

Katie Herrera is a longtime contributor to Sauce Magazine.