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Dec 11, 2017
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Posts Tagged ‘O’Fallon Brewery’

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

Monday, November 27th, 2017

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St. Louis has long been a center for innovation in beer, and now there’s another to add to the extensive list: nonalcoholic craft beer. Wellbeing Brewing Co., a new brewery that specializes in NA beers, aims to have its wares on area shelves by Jan. 2, as reported by the Post-Dispatch.

Husband-and-wife team Jeff Stevens and Genevieve Barlow started Wellbeing, one of the country’s two breweries dedicated to solely brewing nonalcoholic beers, earlier this year. Although he has an extensive background in marketing beer and spirits at companies such as Momentum Worldwide, Stevens stopped drinking alcohol when he was 24.

“I went to tastings, had to write beer copy, knew a lot about the brewing process and how all kinds of beers around the world were brewed, but never got to drink any of it,” he said.

Stevens said he always looked for booze-free options when he went out and often came up short. Then about a year ago, he was in London with some coworkers who showed him how popular nonalcoholic beers were becoming in Europe. The experience inspired him to try his hand at brewing his own version.

“The market [in the U.S.] isn’t quite there yet, but I think all the signs point that way,” Stevens said. “I think bars and restaurants are going to have to give people who don’t drink alcohol just as good of an experience as those who do and offer just as many choices, versus just a Diet Coke or a coffee.”

Currently, Wellbeing contract brews through O’Fallon Brewery to produce Wellbeing’s first release, Heavenly Body Golden Wheat, a dry, crisp wheat beer. Next up is Hellraiser Dark Amber, available Feb. 1, which Stevens described as pale ale-like with more of a hoppy characteristic. He said future offerings will include a stout and a Radler. The beers will initially be sold in bottles with cans and kegs following later next year.

Stevens said he’s content to brew at O’Fallon while he judges the response to his beers. “We should be good [at O’Fallon] for a couple of years,” he said.

He said Whole Foods in Brentwood and Fields Foods have expressed interest in stocking the beer come January, and Tapped in Maplewood has committed to putting Wellbeing on tap when kegs are available.

Photo courtesy of Wellbeing Brewing

Matt Sorrell is staff writer at Sauce Magazine. 

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Hit List: 5 new places you must try this month

Thursday, July 2nd, 2015

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1. Southern: 3108 Olive St., St. Louis, 314.531.4668, stlsouthern.com

Fried chicken has come home to roost in St. Louis, and chef Rick Lewis is adding to the flock with Southern. The former Quincy Street Bistro chef partnered with Pappy’s owner Mike Emerson to open a lunchtime eatery next door to the venerable barbecue joint in Midtown. Southern serves up Nashville-style hot chicken – fried chicken that takes a dip in spicy oil before hitting your tongue with a one-two punch of sweet heat. Order a plate of two, three or four pieces and choose your spice level (mild, Cluckin’ Hot or General Tso’s), then pair it with two sides, such as toothsome mac-n-cheese and Southern greens cooked with salt pork, along with the requisite slice of bread and pickles. Not feeling fried? Order one of nine monster sandwiches, like the Cubano made with Pappy’s pulled pork, house ham, brown ale mustard, bread-and-butter pickles and Gruyere cheese grilled to melty goodness on the flattop. Grab a fountain soda or (soon) a bottle of beer and kick back with a tray of down-home goodness.

 

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2. Tazé Mediterranean Street Food: 626 Washington Ave., St. Louis, 314.254.7953, tazestreetfood.com

Get your fill of eastern Mediterranean fare at fast-casual Tazé in the Mercantile Exchange building downtown. The 115-seat counter-style restaurant focuses on a build-your-own meal concept. Start with a house-made pita or a bowl of saffron rice or mixed greens. Next, choose a filling: Options range from gyro-style meat sliced from the spit; tandoori-cooked chicken, beef or pork; or vegetarian picks of portobello mushrooms or falafel. Top it off with fresh fixings and a house-made sauce such as harissa or tahini. Besides a variety of hummus flavors served with pita chips, Tazé offers a dozen side dishes from baba ghanoush to stuffed grape leaves to an Israeli couscous salad. If you come after 4 p.m., make a meal out of happy hour bites like meatballs with tzatziki and skewered shrimp paired with a pint of local craft beer or a glass of wine. Finish with a Moroccan cookie, a chewy sugar cookie that holds a hint of the North African spice blend ras al-hanout.

 

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3. O’Fallon Brewery: 45 Progress Parkway, Maryland Heights, 636.474.2337, ofallonbrewery.com 

O’Fallon Brewery, among the area’s first craft breweries, has always lacked one crucial element: a tasting room for fans to gather, sample and enjoy. Now in its 15th year, O’Fallon has finally taken the next step – and it’s a big one. The new 40,000-square-foot brewery is full of glass walls and sleek, modern lines befitting its new home in a sea of industrial office complexes near Westport Plaza. In the tasting room, called the O’Bar Grill and Tap Room, 20 taps offer favorites like Zeke’s Pale Ale and Kite Tail. Order a pint or sample a few in a flight of four 5-ounce pours. Food portions are perfect for a lunch or happy-hour crowd; the sauceless baby back ribs are served four bones to an order, each dry-rubbed then grilled and basted with O’Fallon’s Golden Ale for a crispy, flavorful bite. Lighter fare is available, too, like the harvest salad with fresh berries, candied almonds and a Wheach vinaigrette or the grilled beer lime shrimp whose zing comes from marinating in 5-Day IPA, soy sauce and lime juice.

 

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4. Cellar House: 6039 Telegraph Road, Oakville, 314.846.5100, Facebook: Cellar House

South County residents, take note: Date night just got a whole lot closer to home. Cellar House, the companion restaurant connected to Oakville bottle shop Bottle Cellars, boasts an expansive bar program with 240 bottles of wine (and another 20 by-the-glass options), nearly 30 craft brews and a full spirits selection with 45 whiskey options, plus a cocktail menu. Many mixed drinks feature house-infused syrups and liqueurs, like the My Sherry Baby, which combines bourbon, sherry, vermouth and house-made orange-fig syrup before seeing a float of Cointreau. Sharable dishes dominate the menu. We savored the spicy heat of the nduja flatbread, which covers the hot sausage paste with a layer of thinly sliced pears, crunchy pistachios, crumbled blue cheese and a drizzle of honey. Cellar House also offers a trio of juicy free-range bison sliders topped with Marcoot Tipsy Cheddar and a generous smear of house-made tomato-bacon jam.

 

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5. Saint Louis Hop Shop: 2606 Cherokee St., St. Louis, 314.261.4011, saintlouishopshop.com

A craft beer bottle shop has opened on ever-growing, ever-diverse Cherokee Street. While Saint Louis Hop Shop’s selection of national craft labels is increasing daily, local suds currently dominate the shelves. Among the more than 70 different beers and ciders, you’ll find all the usual suspects from The Lou – 4 Hands, Crown Valley, Perennial, Schlafly, Urban Chestnut and more. Bottled and canned beer is available off-the-shelf or cold from the coolers, and the shop allows – even encourages – the adventurous thirsty to mix and match, creating their own six-packs. While you ponder which suds to bring home, sip beer from one of the four taps behind a bar fashioned by local woodworking boutique Mwanzi. The tasting bar features a rotating selection that includes brews from Civil Life and Modern Brewery.

-Saint Louis Hop Shop photo by Meera Nagarajan, all others by Michelle Volansky 

The Scoop: Beer-focused 99 Hops House to open doors at Hollywood Casino

Monday, March 23rd, 2015

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Get ready to choose your next round from 99 (-ish) different brews when 99 Hops House opens doors at Hollywood Casino in the first week of April. This is the second location for the beer-centric sports bar; the original is located in another Hollywood Casino in Lawrenceburg, Indiana.

Food and beverage manager Rhaisha Dobbs said the sports bar offers around 100 different brews – 20 draft and 80 bottles – including local offerings like Schlafly, Six Row and Urban Chestnut. The restaurant has even gotten into the collaboration game, partnering with O’Fallon Brewery to make its original Hollywood Ale, which will be served in the restaurant and on the casino floor.

The food menu consists of pub grub classics like nachos, wings, hefty burgers, ribs and more, all with suggested beer pairings. Look for other local brews to make appearances as ingredients, such as the beer cheese soup made with Schlafly pale ale and O’Fallon’s amber ale in the batter for the fried cod sandwich. “We tried to stay with things our guests are going to be familiar with, plus we get to support our local industry,” Dobbs said.

Guests can forgo blackjack and slots for 99 Hops House’s dartboards, shuffleboards and Golden Tee video game, or they can kick back with a brew and watch the pros on one of 20 TVs scattered throughout the restaurant.

99 Hops House will be open Mondays and Thursdays from 4 p.m. to midnight, Fridays from 4 p.m. to 1 a.m., Saturday from 11 a.m. to 1 a.m. and Sunday from 11 a.m. to 10 p.m. The restaurant will typically be closed Tuesdays and Wednesdays, opening for special events in the adjacent concert venue.

 

 

The Scoop: O’Fallon Brewery, Pinckney Bend Distillery export to Italy

Tuesday, June 3rd, 2014

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Within days of each other, O’Fallon Brewery and Pinckney Bend Distillery announced new contracts with importers in Italy and have sent their first shipments overseas.

In a recent press release, O’Fallon Brewery President and CEO Jim Gorczyca said the demand for craft beer goes far beyond the United States. “Distributors around the world are looking for American craft beer to bring to their markets,” he said. “It says a lot about the perception of St. Louis craft beers.”

O’Fallon Brewery expects to ship between 3,000 and 5,000 cases the year of its 5-Day IPA, Zeke’s Pale Ale, Wheach and Smoked Porter, among others, to F&G Compagnia Di Commercio, an Italian wholesaler. The first shipment departed in late May.

The international interest in American-made craft beverages does not stop at beer, either, according to Pinckney Bend president and CEO Jerome Meyer. “Interest in American craft distilled spirits continues to grow in both Asia and Europe,” Meyer said in a press release. The high placement of Missouri spirits in competition has added to their prominence; Pinckney Bend’s vice president of marketing and sales Ralph Haynes said Italian importers first contacted the distillery in March after several of its products consistently won top honors at the San Francisco International Spirits Competition in the last three years.

Pinckney Bend already has export markets in Singapore and Australia, and this year, it began shipping cases of both its American gin and tonic syrup to northern Italy. The distillery’s supplier, based in Torino, Italy, has more than 50 distribution points throughout the country.

The Scoop: O’Fallon Brewery to open second brewery, tasting room in Maryland Heights

Monday, February 10th, 2014

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St. Louis suds cannot be stopped. O’Fallon Brewery announced today that it will open a new, larger location in December. The new facility at 45 Progress Parkway in Maryland Heights will more than double O’Fallon’s annual brewing capacity to 25,000 barrels. The new space will also give O’Fallon its first tasting room. “Our current facility now is mainly all product. We don’t have a place where people can visit and try our beer… and we get requests all the time,” said Jim Gorczyca, the brewery’s president and CEO.

Currently, the brewery produces its draft beer at its 8,500-square-foot facility in O’Fallon, Mo. Due to a shortage of space, the brewery partners with Stevens Point Brewery in Wisconsin to produce its bottled and canned beers. The additional 45,000-square-foot brewery will enable O’Fallon to bring all operations back to the St. Louis area and increase its draft beer production for wider distribution.

Before fans can belly up to the bar, the warehouse space will require major renovations. O’Fallon will overhaul the space, which previously housed assembly and supplies for a local biomedical company, in April. Despite the months of construction ahead, Gorczyca said the new location near Westport Plaza is an ideal spot for its new operations. “We feel we’re in a place that is the best of both worlds,” he said. “It’s close to our roots but opens us up to people who want to come and visit.”

The tasting room will offer O’Fallon beers, as well a guest tap to highlight local, lesser-known breweries from St. Louis and St. Charles counties. The taproom will also offer food, and guests will be able to tour the new facilities.

 

 

O’Fallon hosts tastings of new brew

Friday, May 14th, 2010

051410_ofallonFans of O’Fallon Brewery’s seasonal Wheach and other beers should make room on their schedules today or tomorrow – or perhaps both – to sample its new bottled product, Hemp Hop Rye, at tastings in five locations.

For a short time earlier this year, O’Fallon had offered the brew only as a draft at a limited number of area establishments. The favorable response to it, though, spurred the brewery to produce more in bottled form. (An O’Fallon rep also told us it will return to local taps soon.)

O’Fallon describes Hemp Hop Rye as “a smooth amber ale with a nutty flavor in the finish from the toasted hemp seeds.” Today’s tastings will run from 3 to 5 p.m. at Lukas Liquor Super Store in Ellisville, Randall’s Wines and Spirits in South City and Schnucks in Richmond Heights. Tomorrow’s will run from 1 to 3 p.m. at Friar Tuck Wine, Spirits, Beverages in Crestwood and O’Fallon, Mo.

See ya there?

O’Fallon debuts new stout

Thursday, December 3rd, 2009

112509_ofallonBrian Owens, head brewer at O’Fallon Brewery, recently confirmed details on its forthcoming Russian imperial stout, a variety of beer supposedly popularized by Catherine the Great in the late 18th century.

“It just finished primary fermentation in the tank,” he said. “It probably won’t be released till at least mid-December.”

Production of the stout reflects a recent upgrade at O’Fallon. “We just renewed our liquor license two weeks ago, to 22 percent alcohol – we were limited by 5 percent by weight previously,” Owens noted. “The Russian imperial was a last-minute idea to experiment with our current yeast strain, our house yeast strain, to see what the alcohol tolerance of the strain would be.

“We used a bit of blackstrap molasses to bring out a unique flavor,” he continued. “There’s a decent amount of residual sweetness in it, so it’s really gonna be a little bit lighter of a color but still lots of roasted flavors.”

O’Fallon brewed only seven barrels of the imperial stout, Owens said, which will limit the number of kegs available to the brewery’s draft accounts. He projected that Cicero’s, International Tap House and other specialty bars in the area would offer the imperial stout, which will be 9.5 percent alcohol by volume.

Well, all right, Already

Friday, October 2nd, 2009

Congrats to O’Fallon Brewery for scoring a silver medal in the pro-am competition at last week’s Great American Beer Festival in Denver. The winning brew, Alright Already Amber, was a collaboration between the O’Fallon, Mo.-based brewery and St. Charles County homebrewer Jim Yeager. Look for the American-style amber, which went up against 71 other beers in the competition, on tap at 33 Wine Shop & Tasting Bar, Blue Sky Café and Bar, Cicero’s, The International Tap House, Newstead Tower Pub, and The Stable. There will be samples, too, at the Augusta Bottoms Beer Festival on Saturday.

Photo by Jonathan S. Pollack

Baileys’ + O’Fallon = love

Thursday, February 12th, 2009

We’re in love already: Baileys’ Chocolate Bar has teamed up with the awesome O’Fallon Brewery to produce an amber wheat ale made with real chocolate.

Chocolate beer usually means stouts and porters, but Chocolate Bar owner Dave Bailey wanted to come up with something more drinkable. “My wife only drinks lighter beers, but she is loving this beer,” he said.

Baileys’ Chocolate Bar Chocolate Ale is available on draft, in bottles and in sixers to go at the Lafayette Square hot spot and at its sister restaurant downtown, Rooster. Chocolate Ale is also on its way to store shelves. Paul Hayden of The Wine & Cheese Place and Provisions Gourmet Market reports that he’ll have it on Friday – just in time for your valentine.

Smokin’

Wednesday, January 28th, 2009

Congratulations to O’Fallon Brewery, whose Whiskey Barrel Smoked Porter was just named one of the top 25 beers of 2008 by Draft Magazine, a national pub for beer enthusiasts. “Is that not the most awesome thing in the world?” said O’Fallon co-owner Fran Caradonna. We’d go so far as to say it’s sawesome.

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