Wednesday, May 28, 2014

Perennial Announces Guidelines for Much-Anticipated Abraxas Release

Posted By on Wed, May 28, 2014 at 7:00 AM

The rare Abraxas brew, with last year's Sump Coffee Abraxas. | Steve Truesdell
  • The rare Abraxas brew, with last year's Sump Coffee Abraxas. | Steve Truesdell

The coveted Barrel-Aged Abraxas brew at Perennial Artisan Ales (8125 Michigan Avenue; 314-631-7300) is making another appearance next month, and the brewery has announced how it'll go about distributing the beer. There were 400 early reservations available last weekend, but needless to say, those are all taken. You can still get your hands on some of that Mexican chocolate stout, though -- if you follow the rules.

See also: Perennial's Abraxas Ale Returns

As beer forum STL Hops first reported, everyone who didn't get on the early reservation list can enter a lottery. Enter your personal info at Perennial's website and they'll contact you if you're one of the chosen.

Last time Perennial released a batch of BA Abraxas, more than 100 people lined up before dawn -- even though the brewery didn't open until noon. The tickets sold out in 40 minutes. If you do manage to get in, guests can buy one bottle for $30. Lottery pickup will be June 7 from noon to 11 p.m., June 11, 12 and 13 from 4 to 11 p.m. and June 14 from noon to 11 p.m. Winners must bring valid state ID, so no picking up bottles for a friend.

There will also be a limited draft release at the tasting room June 6 and 7. Leftover bottles will go on sale June 18, but we kind of doubt there will be any. So get on this as soon as you can -- the lottery opens tomorrow (Thursday, May 29) at midnight and closes midnight on Monday, June 2.

The BA Abraxas is a Mexican chocolate stout that is aged in whiskey barrels, and Gut Check was lucky enough to sample one last time. Beer columnist Richard Haegele said it was "so black and viscous it almost absorbs all the light in the room...the beer has a tantalizing, chocolaty, spicy aroma. It tastes mainly of cocoa and cinnamon with a touch of spiciness from the ancho chiles."

It's brewed with ancho chile peppers, cacao nibs, vanilla beans and cinnamon sticks, and Perennial describes it as "deep brown with a thick head, [and] a complex body with a delicious lingering roastiness," which is "intended to challenge and excite the palate."

Let us know your thoughts in the comments if you get your hands on a bottle.

Gut Check is always hungry for tips and feedback. E-mail the author at

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