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Mar 24, 2018
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Posts Tagged ‘Earthbound Beer’

Earthbound Beer expands its orbit with Earthbound Satellite in Soulard

Tuesday, March 13th, 2018


{ from left, Earthbound co-owners Jeff Siddons, Stuart Keating, Robin Johnson and Rebecca Schranz } 


Earthbound Satellite, the new cocktail bar and taproom from the team behind Earthbound Beer, is set to launch this April inside the Soulard Preservation Hall at 1921 S. Ninth St.

Co-owner Stuart Keating said the bar, which is part of a larger redevelopment of the Preservation Hall, was inspired in part by the Italian futurist art movement of the early 1900s. This movement spawned a culinary offshoot focused on experimental techniques and unconventional presentation. “It was a bit of cultural warfare almost,” Keating said.

Cocktail innovation was another notable part of the movement, and Keating said Earthbound Satellite’s drinks will stay true to that aesthetic, indulging in explorations of flavors and combinations of ingredients. The bar will start with a small rotating list of drinks to keep inventory low and reduce what Keating called “choice paralysis.”

Keating said barman Ryan Piers will helm Earthbound Satellite’s cocktail program. The bar will open with options like a White Manhattan with white whiskey, blanc vermouth and a Rainier cherry and as-yet unnamed beverage with J. Rieger Caffé Amaro, with a green Chartreuse rinse and served on crushed ice. A repurposed Jagermeister frozen drink machine will also be online to pump out batched chilled drinks.

In addition to cocktails, there will be four taps of limited-release Earthbound brews. “We’ll do some one-offs. We’ll do a couple of experimental beers. We really want people to have a reason to come in,” Keating said. “But since we only have four taps, and since it isn’t a brewery per se, I don’t have to worry about having a blonde ale on all the time or anything like that. We can put on four stouts or four variants of the Irish red that are all made with a different base malt, things like that.”

The decor at Earthbound Satellite will also pay homage to the futurism ethos.

“We want the overall vibe to be a dive bar on a space station,” Keating said. “We’re aiming for a hyper-modern feel.” Accouterments include a bar with a backlit, glowing front and a bleached white bar top, sound panels featuring large-format anime-style murals, and approximately 35 seats.

While the space does have a small catering kitchen, Keating said Satellite won’t feature food at the outset, but a menu might happen once the bar takes off.

Photo by Virginia Harold 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content
• How Earthbound co-owner Rebecca Schranz learned to brew (and like) beer

• First Look: Mothership at Earthbound Beer

• 6 St. Louis breweries with great food

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


First Look: Mothership at Earthbound Beer

Friday, December 1st, 2017



Mothership has landed inside Earthbound Beer at 2724 Cherokee St. The new food program, run by Vista Ramen’s Josh Adams, starts serving Asian-inspired barbecue tonight, Friday, Dec. 1, inside the recently expanded brewery.

“We didn’t want to take Vista and just move it down here,” said chef-owner Chris Bork. He and Adams worked to develop smoke-heavy dishes better suited to a brewery than a ramen shop. Dishes include a smoked kielbasa and a pulled pork barbecue plate that comes with two of three classic side options: potato salad, slaw or baked beans.

“It’s beer food,” Adams said. “We’re doing barbecue, but we’re still Vista.” That means the potato salad is made with Kewpie mayo and funky, salty Hondashi broth, and the bricks of slightly sweet cornbread on the menu come with gochujang butter.

Other surprises include the house-smoked turkey dish that leans Mediterranean, served sliced on a pita topped with yogurt, crisp house pickles and a sprinkle of sumac. Customers place their counter-service order at the bar while scoping out their next beers.

Mothership will be open inside Earthbound Beer Tuesday to Sunday from 5 to 10 p.m. Here’s a first look at the menu:


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Photos by Meera Nagarajan 

Heather Hughes is managing editor at Sauce Magazine. 

Related Content

• Vista Ramen chef-owner shares plans for Mothership at Earthbound

• Vista Ramen will helm kitchen at new Earthbound location

• First Look: Earthbound Beer on Cherokee Street

Vista Ramen chef-owner shares plans for Mothership at Earthbound

Friday, November 3rd, 2017

Executive chef and co-owner Chris Bork created a menu inspired by several Asian cultures. Dishes include  Japanese ramen, Thai sausage and Korean fried chicken.


Vista Ramen chef-owner Chris Bork will land the Mothership at Earthbound Beer this winter.

As The Scoop reported in August, Earthbound Beer announced Bork would helm the kitchen at its new location at 2724 Cherokee St., which opened in September, but the concept was still in the works. Now, Bork has announced the initial menu lineup and a tentative opening timeline, as reported by Feast.

“My inspiration was to find a niche on Cherokee that didn’t exist,” Bork said. “We really just bought a smoker and built the menu around that.”




While bowls of ramen won’t make the move to Mothership, Bork has put together a tight inaugural menu focusing on smoked meats. In addition to a rotating barbecue plate, Mothership will feature smoked turkey with pita, sumac, pickles and yogurt; smoked chicken chili with cottage cheese and pickled daikon; a veggie burger topped with fontina, Kewpie mayo, lettuce and red onion; and kielbasa with mustard and onions.

Sides also follow the barbecue theme: beans, potato salad and coleslaw, along with a variety of kimchi and pickles. House sauces will include pomegranate, root beer, Carolina, Korean barbecue and vinegar. Hawaiian rolls with gochujang honey butter will round out the offerings.

Bork said some of the new menu items will be available at Earthbound’s third anniversary party, scheduled for Friday, Nov. 17, and Mothership should open “a week or two after Thanksgiving.”

Photo by Michelle Volansky; logo courtesy of Chris Bork 

Matt Sorrell is staff writer at Sauce Magazine. 

Related Content

• Vista Ramen will helm kitchen at new Earthbound location

• First Look: Earthbound Beer on Cherokee Street

• Trendwatch: What’s on your plate and in your glass in St. Louis now

First Look: Earthbound Beer on Cherokee Street

Thursday, September 21st, 2017



At long last, Earthbound Beer’s new home is ready to welcome customers. The brewery and tasting room at 2724 Cherokee St., opens Saturday, Sept. 23.

The massive 2,500-square foot tasting room has been a project two years in the making. As The Scoop reported in September 2015, co-owners and brewers Stuart Keating, Rebecca Schranz and Jeff Siddons announced they were moving from their flagship location down the street at 2710 Cherokee St. The space was less than 1,000 square feet and only allowed the brewers to make one beer at a time.

Eight old Earthbounds could fit into the new space that once housed part of Cherokee Street Brewing in the late 1800s. The tasting room seats around 80 on the first level and mezzanine, a feature designed by architecture and general contractor Nathan Dirnberger. The mezzanine appears to float above the tasting room thanks to railings made of tension wire and heavy-duty chains suspended from the 17-foot barrel ceilings.

Read more: Go underground at Earthbound Beer during construction

Behind the bar, 16 taps will pour Earthbound brews and a few guest taps, with another two nitro taps available. A small selection of spirits will be available (still no mixers or ice, the owners noted) with the potential for batch cocktails in the future. Earthbound patrons can now enjoy wine, too, with two reds, two whites and a rosé available by the glass.

Below the tasting room, a 7-barrel system will increase Earthbound’s production tenfold. The space also houses a canning line that will crank out 16-ounce four-packs of staple brews. Caves underneath neighbor 2720 Cherokee St. will allow for a barrel-aging program in the future.

As The Scoop reported in August, Vista Ramen chef-owner Chris Bork will helm the food program at Earthbound. The menu will feature smoked meats, sausages and sandwiches, though food won’t be available until November at the earliest.

Earthbound’s new location means new hours, too. It will be open Tuesday to Friday from 4 p.m. to midnight, Saturday from noon to midnight and Sunday from noon to 10 p.m. Here’s a first look at Earthbound Beer’s new home.


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Photos by Michelle Volansky 

Catherine Klene is managing editor, digital at Sauce Magazine. 

Related Content
Vista Ramen will helm kitchen at new Earthbound location

Extra Sauce: Underground at Earthbound

Earthbound Beer to expand to new brewery on Cherokee

Vista Ramen will helm kitchen at new Earthbound location

Tuesday, August 29th, 2017


{ Vista Ramen chef-owner Chris Bork (center) } 

Earthbound Beer will partner with fellow Cherokee Street denizen Vista Ramen to run the kitchen for its new tasting room at 2724 Cherokee St. Instead of Vista’s namesake noodles, Vista Ramen chef-owner Chris Bork said bill of fare will feature smoked meats, sausages and sandwiches.

As The Scoop reported in September 2015, the folks at Earthbound Beer have slowly but surely been working to get their new location up and running. After several delays, Earthbound co-owner Stuart Keating said things look good for a September opening.

Now that the end is in sight, Keating and his partners’ thoughts turned toward food service for the new place. Rather than helm the kitchen themselves, they followed in the footsteps of other area tasting rooms like 4 Hands Brewing Co. and 2nd Shift Brewing, which have enlisted local favorites Peacemaker Lobster & Crab Co. and Guerrilla Street Food, respectively, to handle their food programs.



{ the interior of the new Earthbound Beer location in May 2016 } 


“We obviously can’t do our food down there,” Bork said. “It’s too close — it’s less than a city block away. But the opportunity to work on a new project, and the opportunity to work with Earthbound, was attractive. Earthbound is a brewery that’s really trying to do some different things, which I definitely appreciate. And that’s what we’ll be trying to do with the food.”

Bork said Vista would serve as a commissary of sorts for the project initially, though some items will be prepared at Earthbound.

“I’m not trying to get into the barbecue business, but we will have a smoker (at Earthbound) and a lot of the food will see time in the smoker or be based out of it,” Bork said. He plans on doing a rotating selection of smoked meats, along with sausages and a selection of sandwiches.

“We’re thinking of trying out a mostly beef kielbasa and probably a straightforward bratwurst,” Bork said. “Also probably one rotating barbecue plate, depending on what’s available, a couple of small plates, one of which might be a smoked fish dip.”

Orders will be placed at the bar, and patrons will be given a buzzer that will notify them when the order is ready. To avoid confusion, Bork said the Earthbound project may get a new name to differentiate it from Vista Ramen. He said food service would start sometime after the brewery’s grand opening.

Bork photo by Carmen Troesser; Earthbound photo by Catherine Klene

Matt Sorrell is staff writer at Sauce Magazine.

Related Content
Extra Sauce: Underground at Earthbound

Earthbound Beer to expand to new brewery on Cherokee

Guerrilla Street Food will take over 2nd Shift kitchen

Guide to Beer 2017: Spring Forecast

Wednesday, March 1st, 2017



This spring, several of my favorite breweries are hitting St. Louis with fun releases – some brand new, others making a return appearance, all highly anticipated.


Just Released
1. Left Hand Brewing Co. Well Played

Although known for its nitro beers, don’t deny a try of this carbed-up red IPA. Expect a sweet, malty front ridden out by a nice clean, bitter finish, all while boasting a bouquet of experimental hops from the Yakima Valley.

2. Logboat Brewing Co. Bennie Mocha Stout
And another hit from the guys out of Columbia, Missouri. Massive coffee aroma is paired with cocoa nib sweetness up front, balanced by Fretboard Coffee bitterness in this roasty, medium-bodied stout.

Early March
3. Narrow Gauge Brewing Co. Peach OJ Run Imperial IPA and Pineapple Mordecai APA

STL’s best hazy pale ales are seeing fruit for more dank and tropical juiciness in your glass. Look for these bad boys from Florissant this month.

4. Oskar Blues Brewery Hotbox Coffee IPA

If combining two of my favorite things isn’t heaven, I don’t know what is. This Simcoe-hopped IPA meets its match with the fruity nature of Hotbox Roasters’ Ethiopian coffee bean. Weird? Absolutely. Tasty? Most definitely.

Late March
5. Mark Twain Brewing Co. Abracapocus

If you take a well-done base saison and add 100 pounds of peaches, what do you get? A little grain; a grassy, peppery yeast expression; and a whole lot of juicy peach. Catch this small batch release at the brewery while you can.

6. Earthbound Beer Cardamom Pepper Tea Blonde

This annual release is brewed with cracked cardamom pods, black pepper and Lipton’s black tea. It’s refreshing enough to journey into spring, and spicy enough to carry those last cool days of winter.


Related Content
Sauce Magazine: Guide to Beer 2017

Guide to Beer 2017: Where Brewers Drink

Guide to Beer 2017: Class of 2017


Extra Sauce: In case you missed it…

Saturday, May 14th, 2016

From new locations to spelunking in upcoming breweries, here’s what went down this week in the St. Louis restaurant scene, in case you missed it…




1. St. Louis born and bred Crushed Red Urban Bake & Chop Shop will open its next location in Edwardsville. Located on the ground floor of a new construction building at 222 E. Park St., this will mark the fourth location for co-founder and chief expansion officer Powell Kalish and CEO Chris LaRocca.

2. Co-owners Travis Parfait and Melton will open a new Sister Cities Cajun & BBQ location by Aug. 1. In the meantime, it’s popping up on Cherokee Street for lunches and dinners.




3. The Earthbound Beer team is currently renovating a 150-year-old former brewery space into a tasting room and brewery worthy of its history. Sauce took a tour in April to check out the progress at the new space.

4. A piñata cake is a safer birthday party choice (and doesn’t require blindfolds and sticks).




5. If you can’t head off to summer vacation just yet, find some consolation in the cool refreshment of a Dark & Stormy made with homemade ginger beer. And don’t sweat the DIY; the effort required to make ginger beer is about as taxing as a lazy afternoon on the beach.




Extra Sauce: Underground at Earthbound

Thursday, May 12th, 2016



{Earthbound Beer co-owner and brewer Stuart Keating} 

One hundred and fifty years after beer fermented at a stockhouse at 2724 Cherokee St., Earthbound Beer is preparing to brew its singular suds in the same space.

As The Scoop reported in September 2015, Earthbound Beer announced its plans to leave the tiny brewery at 2710 Cherokee St. for a massive new facility that housed Cherokee Street Brewing starting in 1866. Co-owners Stuart Keating, Rebecca Schranz and Jeff Siddons have been hard at work turning the space (most recently Waberi Grocery, which moved across the street) into a brewery and tasting room worthy of its history. Sauce took a tour in April to check out the progress at the new space.




{The future tasting room at Earthbound Beer’s massive new space on Cherokee}


Upon entering, we stood in the cavernous forthcoming tasting room, which was filled with rubble, not brewing equipment at the time. A film of dust covered everything, the result of ripping 30 tons of plaster, flooring and building materials off the walls and ceiling, which now climbed 17 feet high and exposed barrel-vaulted archways.

Amid the debris, Keating described the future 3,200-square-foot space, tracing his fingers over lines drawn and redrawn on blueprints. Here, he explained, is where the long bar will run along the right side of the room. Tables will be scattered throughout, and overhead a yet-to-be constructed mezzanine will overlook the scene below. A small full-service kitchen (TBD on the menu) will be tucked behind the bar.

But the public tasting room was only a part of the story. To get the full picture of the new Earthbound, we had to go underground. An extension ladder stretched its way from a hole in the tasting room floor down another 20 feet to the basement. Keating quickly descended; after months spent plumbing the depths of the new space, he claimed he can scurry up and down the ladder with a beer in one hand.




{The basement at Earthbound Beer’s new location}


Bathed in bright florescent light, the basement was roughly the same size as the tasting room, sporting the same towering support columns. A long conveyor belt was camped in the middle of the room, surrounded by piles of gray stone waiting to be zipped up to the first level. This basement will house Earthbound’s fermenters, bottling and packaging line, and office. The new seven-barrel brewing system has the potential for up to 1,500 barrels a year. That’s a far cry from when they first opened, brewing one batch at a time in the tiny shotgun space.




{Unearthing more space in Earthbound Beer’s basement}


Off to the right, Keating led the way through a low opening in the wall, revealing what appeared to be an archeological dig, right down to the shovels and wheelbarrows. The Earthbound team spent weeks excavating the room, removing loads of dirt and unearthing rows of low brick archways. The curved lines and cool temperatures lend themselves to perfect barrel-aging conditions – and perhaps a room for chef dinners or private events, Keating said.

Back in the main room of the basement, an eerie green light illuminated the far corner. We climbed down an even steeper ladder, taking care to step on the small footbridge of two-by-fours placed over a shallow puddle. The sub-basement smelled dank and cool, and a soft trickle of water could be heard from the shadows. A cell phone signal couldn’t penetrate this far below the earth.




{The entrance to the sub-basement at Earthbound}


Earthbound dug its way back in time to the building’s roots, pumping 80,000 gallons of water from the sub-basement in order to descend to its depths. Keating shone a flashlight on the wet stone walls; the constant flow of water seemed to melt the rocks into one sheet. He believes this was the limestone quarry that was covered over and converted into a brick factory before its life as a brewery. His small flashlight barely illuminated the inky black caverns below. Once the water is finally removed and the stone sealed, Keating said they envision a dance space here, or perhaps a single screen movie theater.




{Earthbound Beer’s current tasting room is less than 1,000 square feet.} 


Back above ground and down the street, the current Earthbound space seemed even more cramped than before. While it may hold sentimental value, Keating said he and the Earthbound crew are looking forward to brewing more than one batch at a time – in a space bigger than a bedroom closet. “It seems silly to build something new when you’ve got a great, beautiful, functional space that doesn’t take much to get it up and running,” Keating said. Look for the new Earthbound to open to the public in September.


-photos by Catherine Klene, Meera Nagarajan and Michelle Volansky


Extra Sauce: In case you missed it…

Sunday, February 7th, 2016

From sneak peeks of new restaurants to hometown beer victories to a mouth-watering new issue, here’s everything that went down in the STL culinary scene last week, in case you missed it.


1. Our February issue hit stands Monday, featuring everything we love right now from bread to Scandinavian spirits to a swoon-worthy triple-chocolate croissant from La Patisserie Chouquette. Click above to read online for free now.




2. We shared 4 new restaurants you absolutely must try this month, including Porano Pasta, Moya Grill, Nami Ramen and Midtown Sushi & Ramen. Check out the Sauce Hit List.




3. Companion has invited the public into its baking process on Feb. 2, when doors opened at its new Maryland Heights campus.

4. A taste of China, India and the Mediterranean is slated to open at the end of March when first-time restaurant owner Venkatesh Sattaru welcomes diners to Absolute BBQ – Indian Wish Grill.




5. After four months of renovation, the space in The Chase Park Plaza that formerly housed Eau Bistro, which closed on Nov. 3, 2015, has been transformed into The Preston.

6. Meat lovers in Mehlville and beyond have a new place to get their fix. Co-owners Wes Smith, CJ Baerman and Shawn Orloski opened Ol’ School Smokehouse at 7565 S. Lindbergh Blvd., on Monday, Jan. 25.




7.  True, St. Louis isn’t exactly in love with the NFL at the moment, but we’ll take any excuse to slather wings in hot sauce and eat with reckless, sloppy abandon. Here, 4 chicken wing recipes to win the Super Bowl spread.

8. McArthur’s Bakery Café will whip up a lot more frosting next month. The 60-year-old St. Louis institution announced Feb. 4 that it will add another bakery and cafe at 6630 Delmar Blvd., in The Loop.





9. Meet Patrick Devine, assistant pastry chef of Simone Faure’s La Patisserie Chouquette in Botanical Heights and learn about his love of challenging technique and crowd-pleasing sweets.

10. It was a good start to February for the St. Louis beer scene as several breweries, restaurants and retailers took home RateBeer awards at the website’s annual festival and awards show last weekend, Jan. 30 and 31.


-Porano photo by Greg Rannells, Patrick Devine photo by Carmen Troesser, Companion photo by Meera Nagarajan, The Preston photo by Michelle Volansky 

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