Beer lovers from across the globe—some from South Korea, Brazil, and Germany—are packing their bags and preparing to visit Side Project Brewing (7458 Manchester) during Stout Week, February 11–16.
This hallmark event has become a popular annual tradition and pilgrimage for some craft beer enthusiasts. “We’ve become a destination, much like going to Champagne to drink champagne,” says founder and head brewer Cory King. “It’s humbling.”
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Known for its meticulously crafted, barrel-aged stouts, Side Project started Stout Week by tapping a few barrel-aged beers in mid-February, when the cold weather complements the rich, complex flavors. “Stouts and cold weather go together,” King says. “The timing works perfectly. Around Valentine’s Day, most bars are slow, but we’ve turned that into one of the busiest weeks of the year.”
Today, Stout Week has become more than a beer showcase; it’s a celebration of creativity, community, and the art of barrel-aging. The weeklong event features new releases and experimental offerings, with each night being themed.
- February 11: Vanilla Day: Featuring stouts aged on vanilla beans, promising decadent, dessert-like notes
- February 12: Double Barrel Night: Showcasing stouts aged in two different barrels for maximum depth
- February 13: Collab Night: A night dedicated to highlighting creative partnerships with other breweries
- February 14: Last Chance Night: Offering the final opportunity to taste rare and one-off beers.
- February 15: Ten Day: Celebrating 10 years of standout Side Project brews.
- February 16: Spirit-Aged Night: Featuring stouts aged in spirit barrels, such as bourbon and rum, for a complex finish.
“This year, we’re experimenting with different types of wood,” King adds. “We’ll have beers finished on maple, aspen, cedar, and Japanese mizunara oak, showcasing how much wood can influence the flavor profile.”
While the beer is the obvious draw, Stout Week embodies the brewery’s commitment to craft and hospitality. King emphasizes that the brewery has always focused on creating an experience, whether through innovative beers or its welcoming environment.
“It’s not just about the beer,” King says. “We want people to feel at home here, to have an experience they can’t get anywhere else.”
