Side Project Grisette
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Tasting Notes
The aroma leads with light wheat, lemon zest, and a faint floral note with just a hint of earthy funk from the farmhouse yeast. On the palate it's dry and slightly grainy, with a gentle spice — think white pepper and dried herbs — over a lean, almost delicate body. The low ABV keeps things light without feeling thin; carbonation does real work here, carrying flavor and keeping the finish clean. There's a subtle tartness on the back end that invites another sip without demanding attention.
About the Brewery
Side Project is based in Maplewood, Missouri, founded by Cory King, formerly of Schlafly. The brewery has built a serious reputation in the American craft beer world, particularly for mixed-fermentation and barrel-aged work — their Derivation and Pulling Nails series draw significant collector attention. They also produce clean farmhouse ales and lagers alongside the more complex stuff, and their taproom releases regularly generate lines. They're considered one of the more thoughtful operations in the Midwest.
Food Pairings
A grisette at this weight pairs naturally with a simple roast chicken, where the beer's herbal and peppery notes mirror the seasoning without competing with the meat. Fresh goat cheese on a baguette works well because the beer's dry finish cuts through the fat and plays off the cheese's tang. Steamed mussels with white wine and shallots are a classic match — the beer echoes the brine and the acidity pulls everything together. Lightly dressed frisée salad with a soft-boiled egg and lardons also makes sense, the bitterness and carbonation cutting the richness of the yolk and bacon.
Style Guide
A grisette is a low-ABV Belgian farmhouse style that originated in the mining regions of Wallonia, historically brewed as a thirst-quenching beer for miners rather than agricultural workers (as with saison). It shares saison's dry finish, spicy yeast character, and high carbonation, but is generally lighter in body and softer in bitterness, with more emphasis on wheat and a leaner grain profile. ABV typically falls between 3.5% and 5%, which distinguishes it clearly from the more robust saison tradition. The style experienced a revival through American craft brewers who appreciated its session-friendly weight and complexity.