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Mar 19, 2018
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In This Issue

6 St. Louis breweries with great food

Wednesday, March 7th, 2018

We know they make great beer, but area breweries have stepped up their gastronomic game, too. Some, like Schlafly and Civil Life Brewing Co., hire in-house talent; others partner with established concepts, as 2nd Shift Brewing did with Guerrilla Street Food. Still other breweries and chefs aim for something exciting and new (we’re looking you, Rockwell Beer Co. and Niche Food Group). Whether you’re hunting for tasty vegetarian ’cue or classic German fare to accompany that Pilsner, these six area breweries offer so much more than great beer.




1. Perennial Artisan Ales
Chef Kaleigh Brundick works wonders with a hot plate and panini press. Perennial’s menu changes weekly, but the humble grilled cheese with thick slabs of fontina, Prairie Breeze and a rotating jam (right now, it’s onion-thyme) is a constant that satisfies our inner child and our indulgent adult. (Pro tip: Accompany each bite with a Kicker Billy Goat chip for the perfect spicy/gooey/salty combo.) There’s always a locally sourced seasonal salad or tartine, each thoughtfully composed with pickled/shaved/raw/roasted elements that elevate this brewery fare to so much more than utilitarian snacks for continued drinking.



2. Heavy Riff Brewing Co.
Some of St. Louis’ best vegetarian barbecue is found at a rock-n-roll Dogtown brewery. Heavy Riff’s seitan actually spends significant time in the smoker and doesn’t require a deluge of sauce to make it enjoyable. Before you roll your eyes and jump to the next brewery on this list, pause and pay respect to Heavy Riff’s monster Reuben. This mountain of house-cured and smoked brisket, gooey cheese, kraut and smoked Thousand Island dressing is a force to be reckoned with. And everyone can agree to break Heavy Riff’s spent-grain beer bread; slather each dense slice with green onion cream cheese or orange-tinged butter.




3. Urban Chestnut Brewery and Bierhall
On any given night, the long wood tables at Urban Chestnut Brewing Co.’s massive Bierhall are laden with pints and trays of schnitzel, sausages and paper bags of pomme frites. We’ve said it before, but it bears repeating: Eat. These. Fries. Order a large – for yourself – with garlic mayo and fry sauce, and live your best life. UCBC chef Andy Fair has a knack for making heavy German dishes seem lighter than they are, like the ethereal salt cod brandade beignets with house tartar sauce and puffy cinnamon-sugar churros (a decidedly not German dessert) with warm chocolate sauce.




4. 4 Hands Brewing Co.
James Beard Award-winner Kevin Nashan and sous chef John Messbarger bring a taste of Peacemaker Lobster and Crab Co. to 4 Hands, right down to the brisket po’boy and seasoned potato chips. The chopped salad lulls you into a false sense of health; surely the mountain of romaine and tomatoes (covered in ranch, bacon, egg and avocado) means you deserve another beer. We opt to split platters of meaty peel-and-eat Gulf shrimp with house cocktail sauce. Just wash your hands before you faceoff on “Tapper” – no one likes a shellfish-scented joystick.



5. Earthbound Beer
The quirky Earthbound crew has always championed Cherokee Street, so naturally they partnered with neighbor Vista Ramen to helm the brewery’s food program. Mothership is the meal you’d eat if Vista chefs Chris Bork and Josh Adams invited you to a backyard barbecue in North Carolina. Ascend to the floating mezzanine with a mushroom-y veggie burger (doctored with house Carolina mustard sauce and extra pickles, per Adams’ advice), all the sides and cornbread so good, you’d swear they stole the recipe from someone’s unsuspecting southern granny, if not for the gochugang-honey butter on the side.




6. Narrow Gauge Brewing Co.
Yes, dear reader, we know this Italian-American eatery was around long before Narrow Gauge co-owner Jeff Hardesty brewed in the basement, but Cugino’s has become the de facto tasting room for Hardesty’s stellar Northeast IPAs. Cugino’s unpretentious meaty, cheesy menu hits the spot after a drink or two. Exhibit A: Softball-sized meatballs, stuffed with a glob of Provel, then breaded and deep fried like a carnivore’s arancini. Crack them open and watch the cheese lava ooze. Exhibit B: The Luigi burger, the simplest on the menu, still weighs in at a whopping half-pound and is smothered with bacon and four cheeses. It’s not healthy, it’s not diet-friendly – and we’re so happy.


Photos by David Kovaluk, Izaiah Johnson and Meera Nagarajan

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Sauce Magazine: Guide to Beer 2018

Readers’ Choice 2017: Favorite Breweries

• Brewer in the Basement: How Jeff Hardesty made Narrow Gauge Brewing Co. an underground sensation


8 food trends taking over St. Louis now

Friday, March 2nd, 2018



{ Impossible Burger patty melt at Polite Society } 



1. Nothing Is Impossible
The Impossible Burger’s inventors had one goal: make a patty that looks like meat, smells like meat, tastes like meat and has the texture of meat without using any meat. When cooked right, the Impossible Burger tastes like the real thing. Plant-based “blood” (yeah, you read that right) is what makes the patty taste and look like beef – when cooked medium-rare, it bleeds like meat. Coconut oil delivers that addictive greasiness synonymous with a juicy burger. Try it at Polite Society, where you can get it in classic cheeseburger form, but we recommend it in a patty melt with buttered and toasted rye, melting cheese, caramelized onions, mustard and tons of Russian dressing. Versions have also been spotted at Frida’s, Retreat Gastropub and The Royale.


2. Move Over, Miss Muffet
, the commonly discarded byproduct of making cheese and yogurt, is getting a little more respect on local menus. Due to its acidity, whey can be used for marinades and as a protein supplement, while its probiotic qualities aid digestion. Along with occasional dinner menu appearances, Vicia recently featured house-made yogurt whey in a cocktail with Plymouth Gin, blood orange juice and club soda, as well as in a tonic of rose tea-infused yogurt whey. Sidney Street Cafe makes use of a carrot-whey emulsion to complement a pan-roasted chicken breast, gnudi and Parmesan mousse. Those looking for a sweeter sensation can try Marcoot Jersey Creamery’s line of fruit and whey ices available at Dierbergs and Schnucks.


3. What a Jerk
Few St. Louis-area restaurants offer authentic Jamaican fare (h/t: De Palm Tree and Irie Eats), but a handful of unexpected spots have offered their takes on the Caribbean classic, jerk chicken. Chef Matthew Birkenmeier spent six years cooking in Montego Bay, Jamaica, and occasionally throws a traditional jerk chicken preparation on the specials board at Quincy Street Bistro. The kitchen crew puts a fine-dining spin on it at The Preston, and Pangea chef-owner Jessie Gilroy adds a touch of the South with her jerk fried chicken. Pig & Pickle features several chicken preparations, including a jerk-inspired dish spiked with chipotle and served pulled with red beans and rice.


4. One for the Road
First, there were food trucks. Now, people are hitting the road with bars on wheels available for special events. The Wandering Sidecar Bar was the first to get in on the action, and recently added a red 1969 Chevy truck to its fleet. Food truck progenitor Sarah’s Cake Stop has added beverage to its repertoire with Sarah’s Drink Stop. Last year, brewer-turned-barman Luke Oldham launched Beer Outside, a 20-tap beer trailer that hosts pop-up Biergartens, and CWE mainstay Brennan’s rolled out its Mini Me on wheels, complete with cigars and a turntable. Look for frozen cocktail bar Narwhal’s to take its new wheels for a spin this summer.


{ self-serve wine wall at Handcrafted by Bissinger’s }


5. DIY Bartender
Bars equipped with pour-your-own beer and wine systems combine two of our favorite things: tech and booze. Both Tapped in Maplewood and Germania Brew Haus in Alton use the iPourIt system, which equips customers with wristbands. Just wave them in front of your selected beer and start pouring; each ounce is automatically added to your tab. Handcrafted by Bissinger’s in the CWE built a self-serve wine wall that dispenses 2-, 4- or 6-ounce pours at the press of a button.


6. Here Comes the Sun
Long a familiar sight at farmers markets, sunchokes are now cropping up on menus all over town. These rugged, earthy little root vegetables can be enjoyed in myriad ways, from raw to roasted. A puree is a simple, effective way to make the most of sunchokes’ flavor. Boundary employs this approach to augment salmon and honey-roasted heirloom baby carrots to delicious effect, while The Preston at The Chase Park Plaza combines it with charred octopus, brown butter gnocchi and a smoked paprika vinaigrette. Elaia recently featured roasted sunchokes with braised chestnuts in a lobster bisque.


7. Got (Oat) Milk?
Oat milk
is the new favorite nondairy milk for coffee. Where almond milk can carry the slightest bit of salt, and soy’s texture has some grittiness, oat milk is super smooth with a biscuit-y flavor and just a hint of sweetness. Swedish brand Oatly recently became available in the Midwest. Try it in a latte at Sump Coffee, Coma Coffee, Comet Coffee or Cursed Bikes and Coffee.


8. Hot Stuff
Peanut butter and jelly. Bacon and eggs. Cauliflower and harissa? While it may not be quite as iconic a pairing, the combo of the crunchy veg and Tunisia’s unofficial  national condiment has given local chefs plenty of inspiration. Sardella executive chef Ashley Shelton compresses the cauliflower with harissa before searing it, then tosses it with harissa again and serves it with herb yogurt, almond and garlic chips. At Reeds American Table, chef-owner Matthew Daughaday combines lemon pickled cauliflower with harissa – he said the mild citrus notes accentuate the North African spices. Meanwhile, at Blood & Sand, executive chef Brian Coltrain uses harissa as an accent on the plate with curried cauliflower, along with sour apple and pine nut brittle.

Patty melt photo by David Kovaluk; wine wall photo by Michelle Volansky

Catherine Klene, Matt Sorrell and Meera Nagarajan contributed to this article. 

Related Content
• Sauce Magazine // March 2018

• Review: Pig & Pickle

• 6 STL-area chefs, restaurants earn James Beard nominations

Eat This: The Captain from Mac’s Local Eats

Thursday, March 1st, 2018



Be warned: The Captain from Mac’s Local Eats inside Tamm Avenue Bar might make you angry at other burgers. Served with the basics (ketchup, mustard, pickles, thinly sliced onions and American cheese), it relies on good cuts of quality meat, dry-aged and ground in-house, rather than gimmicky add-ons. With lacy, caramelized edges peeking out from a soft toasted bun, four is definitely not too many smash patties. Take a breath and let go of the burgers you thought you loved before.

Photo by Carmen Troesser

Heather Hughes is managing editor at Sauce Magazine. 

Related Content
• Sauce Magazine: March 2018

• Bob Komanetsky leaves Mac’s Local Eats in Dogtown

• First Look: Mac’s Local Eats in Dogtown

Foeder Crafters of America takes over the beer world, by the numbers

Thursday, March 1st, 2018



Foeders (pronounced FOO’-durs), those wood tanks used for fermenting beer, spirits and wine, are pretty hard to come by. In fact, local company Foeder Crafters of America is the only producer in America. Demand is on the rise, and FCA foeders are coveted all over the world. Owner Matt Walters recently shared some stats on his hand-crafted vessels.

• Around 25 sizes are offered in 3 shapes

• The foeders can hold 155 to 7,750 gallons

• The largest is about the size of 1 tiny house

• Around 30,000 Missouri oak staves have been used by FCA

• FCA foeders are on 5 continents

• 9,722 miles is the longest trip a foeder has taken – to Australia

• Around 500 foeders produced, and counting

• Used by 200 breweries, 20 distilleries and 1 winery

• 60,000 gallons of beer have done time in an FCA foeder

• 4 languages spoken by FCA users: English, Japanese, Chinese and Spanish

Photo by Carmen Troesser

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
• Sauce Magazine: Guide to Beer 2018

What I Do: Justin Saffell and Matt Walters of Foeder Crafters of America

• Long Live the King: Meet Cory King of Side Project Brewing

What I Do: Brian Ivers of Side Project Brewing

Thursday, March 1st, 2018



Brian Ivers takes chances. He quit his engineering job to hike the Appalachian Trail, despite having almost no long-distance hiking experience. On the advice of a taproom bartender, he quit that same engineering job (again) to take a Goose Island brewing internship.

A few years later, he was the first brewer his brother-in-law Cory King hired to work alongside him at Side Project Brewing in Maplewood. Oh, and that Goose Island bartender? She’s now his wife, Erica Ivers. Here, the engineer-turned-brewer talks about his college days, traveling the country on foot and his dream of opening a brewery in the middle of nowhere.

“Ever since I was a kid, I always wanted to be an electrical engineer. That was my main focus, so as an extension, all science and engineering always interested me. … I heard at one point that farmers make wine and engineers make beer. Maybe the people who make wine object to that, but as a brewer, that rings true to me.”

“I was drinking Shiner Bock and AmberBock [in college], and I thought I was pretty cool. I considered that I had a sophisticated palate because I chose Shiner over whatever [was] the lightest thing you could get. But then I found out about various styles of beer, and I thought, ‘Well, these all have to be investigated.’”

“It’s a familiar story. You suddenly get obsessed with something else. But I’d spent all this time and money going to engineering school, so I was like, I might as well give that a go. I just did homebrewing for quite a while. I spent gobs of my student loan money on homebrewing equipment.”

 “We brewed a nut brown ale, and I still have the bottle of the first one we ever capped. It was good. Of course, we thought it was good back then, but that was the big epiphany. … That night we got drunk drinking our own beer just to make sure there was alcohol in it.”

 “Everybody on the Appalachian Trail or any long-distance trail gets a trail name. Usually they get assigned to you throughout your first month on the trail. … Most of the time, they’re unflattering. I was eager to have a flattering trail name bestowed upon me, so the first night, I’m drinking this [Oskar Blues] Ten Fidy on the trail, and me or [my friend] Stephen said this should be my trail name. … I kept one of the cans, and I hiked it all the way from Georgia to Maine – almost 2,200 miles.”

“Baseweight was based on one of my old homebrew recipes. …  Right before I left for the AT, I left it in a fermenter. When I got back from the AT, that beer had soured. … Cory and I put fruit in it and added some bacteria and made it a sour. Later, that sour version of Baseweight became Trail Porter, which was brewed as a Side Project beer.”

“When you’re out hiking, you don’t have [creature comforts], and therefore when you get into town, all the sudden, beer tastes the best it’s ever going to taste. Suddenly being in a no-name bar in a tiny little town in the middle of nowhere, bellying up to that bar and having a beer is one of the greatest experiences ever.”

“Erica and I daydream of taking our kids on the Appalachian Trail one day. … We ran into a couple on the [Pacific Crest Trail]. They were hiking with their 12- and 10-year-old kids, and they did the whole trail. We were inspired by that. We were like, ‘You know what? If we have kids, maybe that’s not the end of the world after all.’”

“What my wife and I envision now is a hiker hostel-brewery kind of place in the middle of nowhere, maybe along the Continental Divide Trail. [Hikers are] fun people and honest people, and we think it’d be pretty cool to cater to them in the summertime. Then maybe in the wintertime, we’d be in the mountains, so we’d cater to ski bums. … That’s the scheme at this point.”

Photo by Ashley Gieseking

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
• Sneak Peek: Side Project Brewing in Maplewood

• The Rookie’s Guide to a Side Project Release

• Long Live The King: Meet Side Project Brewing’s Cory King

Drink your dessert with these 4 pastry stouts

Thursday, March 1st, 2018



Currently baking up in the trend-driven beer world are pastry stouts – deliciously rich and cloyingly sweet beers meant to resemble desserts and breakfast foods. The base beer is usually a massively boozy, full-bodied stout that can withstand the numerous ingredients added to build a dessert-y flavor profile. Sometimes dessert is more than inspiration – as with the Evil Twin Imperial Doughnut Break, which is actually brewed with doughnuts. Beer nerds debate whether the sweet style is “ruining beer,” but a lot of winter seasonals have sold out at local retailers until next year. Some people just prefer to drink their dessert … or breakfast. No judgment.


1. Omnipollo Noa Pecan Mud Cake
This luxurious beer is the amalgamation of a rich, fudgy brownie, toasted pecans and s’mores. Thick and chewy in texture, a massive chocolate overtone is enhanced by underlying notes of graham cracker, lightly toasted marshmallow and nuts.

2. Evil Twin Imperial Biscotti Break
Loads of almond and coffee on the nose introduce the essence of sweet cookie and notes of heavily roasted malt across the palate. One sip of this beer, and you’ll think you’re dipping a piece of biscotti in a hot cup of joe mixed with vanilla-flavored creamer.
Four-pack: $13. The Wine and Cheese Place, 7435 Forsyth Blvd., Clayton, 314.727.8788, wineandcheeseplace.com

3. Southern Tier Crème Brûlée Imperial Milk Stout
One of the first massively rich, dessert-like beers to make an appearance, Crème Brûlée remains a fan favorite. Just as the name suggests, this silky and rich sugar bomb is all vanilla and caramel up front, followed by notes of lightly toasted sugar and custard.

4. Saugatuck Neapolitan Milk Stout
Don’t miss this beer if you’re a fan of the ice cream. Lighter bodied than most, a touch of toasted malt and a lot of strawberry on the nose are followed by the flagship vanilla, strawberry and milk chocolate flavors on the palate.
$2.50. BeerSauce Shop, 318D Mid Rivers Mall Drive, St. Peters, 636.328.7972, beersauceshop.com

Photo by Ashley Gieseking

Katie Herrera is a longtime contributor to Sauce Magazine and an account manager at Craft Republic. 

Related Content 
• Sauce Magazine: Guide to Beer 2018

• 4 must-try beer and chocolate pairings

6 STL coffee beers to drink this weekend

17 St. Louis beer festivals to hit in 2018

Thursday, March 1st, 2018



Grab your calendar, prepare your liver and save the dates. St. Louis is awash in beer festivals this year.

1.Buzz’d Beer Festival
March 4 – The Old Bakery Beer Co., Alton, oldbakerybeer.com
Alton is abuzz about this festival that coincides with the third anniversary of The Old Bakery Beer Co. More than 20 breweries feature beer with flowers, honey and fruit that celebrate local pollinators. Tickets available online and at Old Bakery Beer.

2. Ales for Tails
March 10 – American Czech Educational Center, St. Louis, ales4tails.eventbrite.com
Support Tenth Life Cat Rescue and Needy Paws Dog Rescue while enjoying beer from places like Burr Oak Brewery and Crown Valley brewery, dozens of homebrews, and a pet-themed marketplace. Tickets available online.

3. FestivAle
March 23 – Union Station, St. Louis, festivalestl.com
Get your ale fix and support the Cystic Fibrosis Foundation at this event featuring more than 40 brewers like Boulevard Brewing Co. and WellBeing Brewing. Then, chow down on food provided by vendors like Café Piazza. Tickets available online.

4. Schlafly Stout & Oyster Festival
March 23 and 24 – Schlafly Tap Room, St. Louis, schlafly.com
Few things are better than bivalves and beer. Schlafly flies in 80,000 oysters and more than 20 shuckers for this free event where guests can slurp and sip more than 15 Schlafly stouts.

5. Columbia Trails Homebrew Festival
April 14 – Borsch Park, Valmeyer, Illinois, Facebook: Columbia Trails Homebrew Festival
Sample more than 60 beers from more than 25 homebrewers and vote for your favorite – the winner will have their beer on tap at Stubborn German Brewing Co. Tickets available online or at the event.

6. St. Louis Microfest
May 4 and 5 – Upper Muny Parking Lot, St. Louis, stlmicrofest.org
This two-day festival features more than 125 craft and international breweries like Old Bakery Beer Co., Kirkwood Station Brewing Co. and Peel Brewing Co. Stick around for live music, food from Mission Taco Joint, Bogart’s Smokehouse and The Dam. Tickets available online.

7. Manchester Craft Beer Festival
May 12 – Paul A. Schroeder Park, Manchester, manchestermo.gov/beerfest
Sample more than 20 local and national craft breweries including Civil Life Brewing Co., Urban Chestnut Brewing Co. and Goose Island, and dig into food provided by vendors like Nothing Bundt Cakes and Philly Pretzel Factory. Tickets available online or at Circle 7 Ranch.

8. Lupulin Carnival
May 19 – Union Station, St. Louis, lupulincarnival.com
More than 70 national and local breweries join 4 Hands Brewing Co.’s annual carnival, including 2nd Shift Brewing, Six Mile Bridge Beer, Against the Grain and Transient Artisan Ales. Don’t miss the aerial acrobatics and Ferris wheel. Tickets available online.

9. Daniel Boone Homebrew Fest
May 19 – Historic Daniel Boone Home, Defiance, Facebook: Daniel Boone Home Brew Fest
History meets homebrew at this festival featuring local clubs like STL Brewminati and Garage Brewers Society, in addition to breweries like Third Wheel Brewing and Augusta Brewing Co. Tickets available online.

10. IndiHop
June 2 – The Grove and Cherokee Street, indihopstl.com
One festival, two neighborhoods, 50 different beers – 25 storefronts in The Grove and Cherokee Street host local breweries. Stop, sip, shop and then hop on the trolley to the other neighborhood. Tickets will be available online.

11. Criderfest
June 9 – 2nd Shift Brewing Co, St. Louis, 2ndshiftbrewing.com
Around 50 local and regional breweries pour at this Pink Floyd-themed festival at 2nd Shift Brewing. Dig into food by Guerrilla Street Food and coffee by Blueprint Coffee and Dark Matter Coffee. A cover band provides the tunes. Tickets will be available online.

12. Heritage Festival
July 14 – Forest Park Grand Basin, St. Louis, stlbeer.org
Heritage Festival returns to Forest Park for a single four-hour event. Enjoy pours from more than 50 St. Louis Brewers Guild members like Square One Brewing Co., Urban Chestnut and Charleville Brewing Co. Tickets will be available online in April.

13. St. Louis Craft Beer Week
July 27 to Aug. 4 – St. Louis, stlbeerweek.com
Celebrate our city’s rich beer heritage with nine days of events, from beer dinners to trivia nights to tap takeovers. Don’t miss one of the week’s highlights, the Midwest Belgian Beer Fest on July 28. Tickets and complete schedule will be available online.

14. Hop in the City
Sept. 15 – The Schlafly Tap Room, St. Louis, schlafly.com
Sample all that Schlafly has to offer at its annual outdoor festival with unlimited pours of almost everything, from the hoppiest brews to the darkest stouts. Food is also available for purchase. Tickets will be available online.

15. Augusta Bottoms Beer Festival
Oct. 6 – Mel L. Fuhr Memorial Ball Field, Augusta, Facebook: Augusta Bottoms Beer Festival
Sip on brews and spirits from more than 40 breweries, homebrew associations and distilleries. Look for Two Plumbers Brewing Co., 4204 Main Street Brewing Co. and host Augusta Brewing Co. Tickets will be available online.

16. Brewers Guild Halloween Party
Oct. 27 – Lafayette Park, St. Louis, stlbeer.org
Don your most impressive Halloween costume and join the St. Louis Brewers Guild for a scary-good time. Sample beers, enter the costume contest and take a ride on the haunted Hefe Ride. Tickets will be available online.

17. The Great St. Louis Czech Beer Festival
Dec. 8 – American Czech Education Center, St. Louis, eventbrite.com
With more than 20 local breweries in attendance, this festival is worth Czech­-ing out. Previous attendees have included Schlafly, Firestone Walker and Leaky Road Meadery. Tickets will be available online.

Illustration by Vidhya Nagarajan

Claire Ma is an editorial intern at Sauce Magazine. 

Related Content
• Sauce Magazine: Guide to Beer 2018

• 8 can’t-miss beers at Urban Chestnut’s Wolpertinger Festival

• 3 can’t-miss beers at the Brewers Guild Halloween Party

10 reasons to try nonalcoholic WellBeing Beer (even if you drink)

Thursday, March 1st, 2018



WellBeing Brewing Co. debuted last year with its Heavenly Body NA Golden Wheat, followed quickly by the Hellraiser NA Dark Amber. The nonalcoholic brews caught the imagination of craft imbibers after a sober good time. Here are 10 reasons not to roll your eyes at WellBeing’s buzz-free beer.

1. It actually tastes like beer. Even the light-bodied wheat has more going on than your typical metallic, NA water-lager.

2. Cutting-edge cred – the low-ABV trend is still alive and well, but there’s only one other NA-specific brewery in the US.

3. What hangover?

4. German athletes swear by NA beer over Gatorade for their sports drinking; it was downed liberally at the Winter Olympics. Regardless, with calorie counts around 75, the beers are worth a try for the fitness set.

5. DD duty just got a little less painful.

6. Widely available in bottles and kegs at 30-plus area spots and counting, you don’t have to go out of your way to find WellBeing.

7. If you want an NA option, it may as well be from a St. Louis small business.

8. If you’re pregnant, don’t drink or are even just a lightweight, explaining why you’re not drinking all the time gets old.

9. Guilt- (and nap-) free day drinking

10. The craft brewery is busy developing a range of different styles, starting with a citrus wheat and coffee stout. Soon, it may have an alcohol-free option for all tastes.

Photo courtesy of WellBeing Brewing Co. 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• Sauce Magazine: Guide to Beer 2018

• Wellbeing Brewing Co. launches St. Louis’ first nonalcoholic brewery

• 4 must-try beer and chocolate pairings

Hit List: 4 places you must try this March

Wednesday, February 28th, 2018



1. Brick River Cider Co.
2000 Washington Ave., St. Louis, 314.244.5046, brickrivercider.com

Housed in a two-story, historic former firehouse named after St. Louis’ once-vibrant brick industry, Brick River Cider Co. has one foot in the past while it breaks new ground as the city’s first dedicated cidery. It opened with two flagships – the classic Cornerstone and farmhouse-style Homestead – and two limited editions – the beer-inspired Brewer’s Choice and the Firehouse Rosé: a tart and crisp cider made with sour cherries and hibiscus tea that tastes very much like a brut sparkling wine. Brick River’s taproom menu extends well beyond basic bar snacks. Executive chef Carlos Hernandez and consulting chef Christopher Lee put together dishes based on rustic fare from England and France, with elevated specialties like a trout fillet sauteed in brown butter with sage and pecans, served on wild rice pilaf, and pork Normandy: pork shoulder with cider-braised apples. Just want a burger and fries or a flatbread? Brick River can make that happen, too.


2. DD Mau
11982 Dorsett Road, Maryland Heights, 314.942.2300, ddmaustl.com

The bright, counter-service DD Mau in Maryland Heights offers customizable Vietnamese bowls with a base of vermicelli, rice or salad greens. The fried tofu and Vietnamese vinaigrette made for a fresh, vibrant meal atop a bed of vermicelli with lettuce, cucumber, cabbage, pickled veggies, peanuts and fried onion. For a more filling option, we added thin slices of tender pork and a creamy DD sauce to a rice bowl with the same veggie toppings and a sunny egg. Need something handheld? Grab a banh mi – both the rich pork and tender tofu were excellent with a perfect balance of cucumbers, pickles, creamy mayo and a sneaky jalapeno or two. DD Mau also offers plenty of snacks to accompany your bowl; order the crisp Vietnamese egg rolls filled will ground shrimp and pork or the fluffy bao sliders with tofu or chicken.


small change in benton park


3. Small Change
2800 Indiana Ave., St. Louis, Facebook: Small Change STL

Small Change is easy to overlook – there’s no signage aside from a broken Falstaff sign above the entrance – but inside boasts exposed brick walls, a few TVs (verboten at a classy establishment like sister bar Planter’s House) and a bar filled with premium spirits, canned beer and kitsch collectables. The short cocktail list includes a rotating Manhattan on draft and unique drinks like the Mad as Hatters, a play on a Singapore Sling with Tom’s Town gin, cherry Heering, passion fruit and lime. Beer fans will love the can offerings with local favorites like 2nd Shift Brewing alongside national brands like Crooked Stave and Firestone Walker. Fear not, though; Busch and Bud are available, too, and Stag is always on draft. Hungry? Grab some quarters and head to the vending machines for candy bars, chips and Lunchables.


4. Simba Ugandan Cuisine
8531 Olive Blvd., University City, 314.484.2530, Facebook: Simba Ugandan Restaurant

Fans of the now-shuttered Olive Green International Cuisine can get their fix of traditional Ugandan fare at the owners’ new establishment, Simba Ugandan Cuisine. Street food shines at Simba (Swahili for “lion”); don’t miss its house chicken wrap, a lackluster name for a tasty treat. Tender pieces of dark meat and veggies are tossed in a rich sauce that includes coriander, black pepper and onion, then rolled into a chapati and deep-fried to crispy goodness. The Rolex, another traditional Ugandan street food, rolls a thin seasoned omelet with a dense, filling chapati for a vegetarian meal on the go. Simba also offers a variety of dairy-free curries; we filled up on the beef and bean versions served with simple yet savory vegetables and sweet coconut steamed rice.

Cider photo by Michelle Volansky, Small Change photo by Caitlin Lally

Related Content
Sauce Magazine: March 2018

First Look: Small Change in Benton Park

First Look: Brick River Cider in downtown St. Louis


8 things we’re obsessed with right now

Tuesday, January 30th, 2018

From a vegan schmear to a summery shrub, here’s what’s at the top of our shopping list right now.




1. Heirloom Bottling Co. Shrubs
We love vinegary shrubs, especially those made in St. Louis with just a handful of ingredients. Try the Blackberry Lemon Mint with soda water and remember summer exists.
$21. Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com

2. Antonio Mattei Biscotti
These almond biscuits and chocolate biscotti bring us back to charming London teatimes. Bonus: They come in elegant bright blue and red tins we love to reuse.
$14 to $25. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com




3. Duralex Picardie tumblers
This tempered glassware is heat- and freezer-safe, shatterproof when you’ve had one too many – did we mention it’s great for table wine? – and doesn’t slouch on style, either. It is French, after all.
Set of 6: $14 to $32. Sur La Table, 295 Plaza Frontenac, Frontenac, 314.993.0566, surlatable.com

4. Evolúció Blaufränkisch
Drop that pinot. This light-bodied, berry-tart Austrian red goes with everything and nothing – and that’s how we’re drinking it.
$11. Fields Foods, 1500 Lafayette Ave., St. Louis, 314.241.3276, fieldsfoods.com




5. Sea Salt Caramel Collection
Prevent abandoned bonbons with bitten corners. These straightforward caramels are what we want when picking through a box. Just get the good stuff.
$10. Chocolate Chocolate Chocolate Co., multiple locations, chocolatechocolate.com

6. Cocktail Kingdom Mixtin
This vacuum-insulated, stainless-steel pitcher ensures consistent temperatures while stirring cocktails. Plus, unlike our old mixing glass, we can’t break it.
$50. Intoxicology, 4321 Manchester Ave., St. Louis, 314.858.8664, intoxicologystl.com




7. Kite Hill Chive Cream Cheese-Style Spread
Rich, tangy and oh-so-smooth, this almond-based vegan spread will woo even the most ardent turophile.
$6. Whole Foods, multiple locations, wholefoodsmarket.com

8. Made in India by Meera Sodha
Meera Sodha balances heady Indian flavors to pinpoint perfection. Try her chile paneer recipe, and you’ll appear to be an expert yourself.
$35. Left Bank Books, left-bank.com




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