Hello Stranger | Login | Create Account
Jan 23, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘Schlafly Bottleworks’

The Scoop: Schlafly co-founder Dan Kopman to step down

Thursday, December 15th, 2016



This New Year’s Eve, raise a pint to Schlafly co-founder Dan Kopman, who will step down from his position as board co-chairman of The Saint Louis Brewery and Schlafly Beer on Dec. 31. Kopman and Tom Schlafly founded the brewery in 1991 and have since turned it into an institution.

Kopman and Schlafly sold a majority share to Sage Capital in 2012. At the time of the sale, Kopman agreed to stay on for five years. Now, as the agreement reaches its sunset, he announced that he will leave the venerable brewery to pursue other interests. He declined to give specifics on his future plans.

With sales totaling $20 million, Kopman has much to be proud of, but said his greatest joy has been working with a talented group of people and having a positive effect on downtown and Maplewood.

“I’m most proud of the people that have worked for us and continue to work with us,” Kopman said. “We’re lucky to have changed the beer culture and improve the neighborhoods around the Bottleworks and Tap Room.

While he said it was impossible to choose his favorite Schlafly brew, Kopman did single out and praise Schlafly’s current leadership. “There’s a good team in place there,” he said. “Tom is the chairman of the board, and James Pendegraft is doing a great job as CEO, and of course Stephen Hale is a great ambassador.”

Kopman also expressed gratitude to the customers and patrons who have enjoyed Schlafly’s hospitality over the years. All in all, he said, “It was a blast.”


Photo by Carmen Troesser

Related Content
• Guide to Beer 2015: Schlafly By the Numbers
• The Scoop: Schlafly announces James Pendegraft as new CEO
• Guide to Beer 2016
The Scoop: Schlafly brewmaster heads to Brew Hub


Extra Sauce: 6 debate watch parties this Sunday

Friday, October 7th, 2016



Whether you’re red, blue or somewhere between, we can all agree the next presidential debate this Sunday, Oct. 9, will be more bearable with a drink. Most St. Louisans won’t be lucky enough to grab a seat at Washington University, but we can post up at these fine establishments with a cold cocktail or beer, watch the debate and engage in some lively – and hopefully civil – discourse.


1. Schlafly Bottleworks
Grab a Pint of POTUS, Schlafly’s limited-release American lager inspired by the election, and sip it from a Republican red Trump pint glass, a Democratic blue Clinton option or a neutral black glass. Enjoy a menu of burgers, hot dogs and apple pie available for free with beer purchase, then head to the bar or the Crown Room for the main event.
6 p.m., 7260 Southwest Ave., Maplewood, 314.241.2337, Facebook: Pints for POTUS 

2. The Royale
This South City public house has long been known as the place to go for spirited political discussion over spirits. Watch inside or head to the back patio, where the debate will be projected on an outdoor screen.
7 p.m., 3132 S Kingshighway Blvd., St. Louis, 314.772.3600, theroyale.com 

3. Hopskeller Brewing Co.
Express your political opinion at Waterloo’s newest restaurant and brewery with specialty cocktails. Order a red The Donald or a blue I’m With Her – or request a mix for uncommitted, none-of-your-business purple sipper and settle in for the debate.
7 p.m., 116 E. Third St., Waterloo, 618.939.2337, Facebook: Hopskeller

4. St. Louis Public Radio and The Nine Network
Head to the Public Media Commons at Grand Center to watch these larger than life candidates debate on a two-story outdoor screen. While you wait for the debate to start, grab a slice from the Pi on the Spot and a beer or glass of wine from the cash bar. Reserve your spot online.
7 p.m., Public Media Commons at Grand Center, 3653 Olive St., St. Louis, stlpublicradio.org 

5. Narwhal’s Crafted Urban Ice
One of Midtown’s newest bars livens up debate night with frozen cocktail slushies and debate games. Write down your predictions before the debate starts, and the person with the most correct answers wins a prize.
7 p.m., 3906 Laclede Ave., St. Louis, 314.696.8388, narwhalscrafted.com 

 6. Layla
Debate fun and games abound at Layla, too. Grab a bingo sheet and pay close attention through the debate to win prizes throughout the night. Food and drink deals include $5 smoked wings and $3 and $4 craft beer specials.
6 p.m., 4317 Manchester Ave., St. Louis, 314.553.9252, laylastl.com

The Scoop: UCBC to open Urban Research Brewery in The Grove

Tuesday, January 12th, 2016



Experimental beers will take flight in The Grove as Urban Chestnut Brewing Co. prepares to open a consumer research and pilot brewery, the Urban Research Brewery at 4501 Manchester Ave., across Taylor Avenue from the brewery’s Bierhall in The Grove.

Brewing these trial beers within a 62-gallon system will allow the brewery to create styles and recipes on a limited scale. “It will allow us to brew very small test batches before potentially producing them on a larger scale,” said Joe Taylor, UCBC communications coordinator.

In addition to playing mad malt scientists, UCBC will offer customers the chance to provide feedback via smart phones and devices. The URB will offer daily test flights of four 2-ounce pours for $1. Testers will then provide feedback on a digital platform. Full pours of the experimental brews or other UCBC offerings will be available at regular prices.

Equipment and the licensing process are still in the works, and a firm opening date is expected to be announced within the next four to six weeks.

UCBC isn’t the only one to build a beer-based science lab. Schlafly also launched a 20-gallon Pilotworks brewing program inside its Maplewood Bottleworks location in November 2015. Customers can check out its Small Brews Program Thursdays from 11 a.m. to 3 p.m., where members of the brewing team explain the ingredients and process behind the current small batch brew.


The Scoop: KT Ayers moves to executive chef at Schlafly Bottleworks

Tuesday, November 17th, 2015



The Schlafly Bottleworks kitchen has a new captain at its helm. Chef KT Ayers stepped into the role last Thursday, Nov. 12, after Brandon Keyes departed the Maplewood brewery for The Libertine. “It’s been honeymoon-like,” Ayers said. “I’m jazzed about the professionalism and creativity of all three (Bottleworks) sous chefs. We’re playing off each other really well.”

Ayers’ culinary roots run deep; she grew up in and was eventually sole proprietor of now-shuttered Riddle’s Penultimate Cafe and Wine Bar. She also has experience in the kitchens of Annie Gunn’s and, most recently, The Purple Martin.

Ayers said she looks forward to the opportunities she’ll have as top toque to change some of the menu while “keeping its core and honoring the tradition of locally sourcing high quality ingredients.” To begin, she plans to expand Schlafly’s local sourcing. “There are things we can do right away,” Ayers said. “The daily vegetable offering can change with things we have in our own garden like beets, carrots and spinach. At this time of year, there are also turnips, kale, squash and cabbage available.”

Don’t look for a menu overhaul until early 2016, but do expect to see locally sourced and Bottleworks garden-grown ingredients called out. Ayers will work closely with the bar, too. She recently created a bacon-oatmeal stout barbecue sauce with Schlafly’s Oatmeal Coffee Stout to slather on ribs.



Spring Training with Jack Petrovic

Tuesday, March 19th, 2013

Hoping the dead leaves and rotten tomatoes festering in your garden all winter have magically transformed into fertilizer? Possibly. But that oft-forgotten bed of mess will need a little more TLC to yield the garden you’ve been dreaming about all winter long. And you’re just in time; March is the perfect month to get down to business. According to Schlafly Bottleworks’ master gardener and horticulturist Jack Petrovic (pictured), techniques for improving your soil range from throwing topsoil and compost on top of last year’s garden to double-digging your plot and sending soil samples to labs* for analysis. For the average home gardener, though, Petrovic suggested this user-friendly approach to getting your soil in shipshape for prime planting season.

With the enormous amount of erosion and depletion Missouri soils have suffered, we’re left with what’s referred to as “Missouri clay,” with 4 to 6 inches of topsoil in our gardens, if we’re lucky. Start by using a rake to turn over the first few inches of your topsoil. Cover the topsoil with ½ inch of compost or composted manure, and rake it in. Don’t be cheap. Be sure to buy quality compost (Or make your own.). For the cost of a new cell phone, you can have a dump truck-full of quality compost delivered to your door.

Sprinkle a Complete Organic Fertilizer (COF)** over the garden. This will add a balance of important minerals to your soil. You can also add the volcanic rock dust AZOMITE** instead of COF, or use a combination of the two.

Top the COF with a light covering of mulch or straw. If you use leaf mulch, be careful not to work it into the top layer or it will severely rob the soil of nitrogen, and growth may slow or stop for months. Just lay it on top.

Go through this process every year, preferably in the fall (but March is OK, too). Over the years, organic material will eventually leach into the deeper layers, allowing roots to grow deeper.

For a more intense approach (geared towards the more seasoned gardener), Petrovic also offered his “aggressive approach.”

Using a rake, double-dig your garden by starting at one end and digging out a strip of topsoil that’s several inches deep and 1½-feet wide. Place it in a wheelbarrow.

Take your pitchfork to the exposed portion of the garden and work up the brown clay underneath.

Dust the clay with lime (without a magnesium content), then cover it with compost or composted manure and mix it in well with a rake. I add raw, uncomposted vegetable scraps like cabbage leaves as well. Fork the topsoil from your wheelbarrow back over the strip you dug up. Repeat this procedure across your garden.

When finished, rake over the entire garden, and add a light layer of compost, manure, some coffee grounds and a dusting of Complete Organic Fertilizer (COF). Cover it all with straw or mulch. The worms will love you; the microbes will eventually readjust; and with the airspace and nutrients you just added, the plant roots will grow deep enough to continually break up the depths and sustain during the hot weather.

Know this: You will never (in your lifetime anyway) build your clay subsoil up to the point of being rich, fluffy, dark soil full of organic matter. My home garden is over 65 years old. Me, my grandfather, and my father have added truckloads of organic matter to the soil, and what I have now is dark brown instead of light brown clay.

* Petrovic recommended that no matter how you ready your garden, eventually you should get your soil tested by a professional lab. He said, “I use Logan Labs in Lakeview Ohio ($20) because the lab’s report allows me to calculate and perfectly balance the mineral content of my soil simply by going online to www.growabundant.com and plugging my results into their mineralization calculator.”

** Available at Worm’s Way, 1225 North Warson Road, Olivette, 314.994.3900, wormsway.com

Stop by Schlafly Bottleworks on the first Saturday of every month at 9 a.m. for Petrovic’s community gatherings and check out Schlafly’s Gardenworks’ Facebook page for news on upcoming gardening classes.

— photo by Laura Miller

Meatless Monday: Enjoying the harvest at Schlafly Bottleworks

Monday, October 29th, 2012

While the drought certainly put a damper on summer favorites like tomatoes (and my front lawn), with sunny days and an adequate amount of rain during September and October, the fall harvest is in full bloom. If you’re craving some locally grown veggies but you don’t have a garden, don’t worry. Schlafly Bottleworks has its own garden and a menu tailored to showcase the produce. That’s right; the people at Bottleworks are kicking backyard farming up a notch with Gardenworks, a seventh of an acre urban farm right next to the microbrewery. Next time you head to Bottleworks, before you sit down for your meal, take a self-guided tour and check out the beds where thousands of pounds of produce are grown and used in menu items for both Bottleworks and the Schlafly Tap Room.

After touring this verdant garden before my Meatless Monday meal, I knew I had to have a high concentration of those freshly grown greens on my plate. Couple the fruits of Schlafly’s labor (I’m talkin’ veggies, though the brews qualify, too.) with wholesome grains, and you’ve got yourself a salad that you can be proud to call dinner. In the Quinoa and Greenwheat Freekah Salad (pictured), protein-packed white quinoa and greenwheat freekah (a roasted green grain) get lightly dressed and studded with black beans, juicy tomatoes and crisp cucumbers. Herbs fresh from the garden brighten up the flavor of this grain salad that is piled atop leafy greens.

Can’t make it to Bottleworks for the harvest before the nighttime frosts begin? No worries; enjoying the Vegetarian Thai Curry made with root vegetables grown under the heaters on the patio, will do just fine, too.

Meatless Monday: Curry in the most unlikely of places

Monday, May 21st, 2012

I know you may be weary of me right now … Thai curry at an American brewpub? But trust me, the coconut creaminess of Schlafly Bottleworks’ bowl o’ curry will transcend you to the streets of Thailand, and you won’t wanna come back. So grab your passport and head to, well, Maplewood.

Piled on the plate is a mound of all those veggies we love – broccoli, cauliflower, onions and carrots – stewed to perfect curry-consistency: not too soft to lose their natural flavor, but just soft enough to sop up the vibrant yellow sauce. And for all those who think going meatless is about forgoing protein, this dish is packed with a plethora of plant-based protein sources: Tender lentils dot the soft jasmine rice, crunchy cashews provide a chunky bite and silky Mofu (local Missouri soy bean tofu) steals the show.

While packed with flavors of sharp-and-spicy ginger, sweet lemongrass, smoky cumin and that gold-hued turmeric, this dish is subtle – a great gateway into the world of curries for tepid Thai food novices. I like this curry the way it is – just enough spice for me to tolerate – but if you’re the type that wants those beads of sweat rolling down the side of your face, ask your server to kick things up a notch. Just be sure to have a cool Schlafly Summer Lager nearby, ready to soothe those screaming taste buds.

When I used to think of Schlafly, my stomach would growl with thoughts of my former one and only: the Tap Room (as explained here). But now I know better: Bottleworks is actually a mecca for us meatless folk, with a menu that boasts 17 vegetarian appetizers and entrees (not including specials and desserts). It shouldn’t have surprised me that Bottleworks caters so well to us herbivores: Any restaurant that hosts a farmers market in its parking lot certainly has the leaner-and-greener-plate concept down. And trust me, everything on that plate is good to the last bite.

Drink This Weekend Edition: Celebrate the Legalized Flow of Alcohol

Friday, April 13th, 2012

While Dec. 5, 1933, marked the ratification of the 21st Amendment, doing away once and for all with that oh-so-noble experiment called Prohibition, April 7 of the same year also holds significance for the drinking sect. Some eight months before Prohibition was officially repealed, President Franklin D. Roosevelt signed a law repealing the Volstead Act, legalizing the sale of beer with an ABV level of 3.2 percent.

This year, Easter occurred the same weekend as the anniversary of the repeal, so we piously waited a week to celebrate the end of the great drought. Looking to make merry over the righteous return to the natural state of things? Here are a couple suggestions for raising a glass.

The annual Repeal of Prohibition Beer Festival takes place this Saturday from noon to 5 p.m. at the Schlafly Bottleworks at 6260 Southwest Ave., in Maplewood. Sample more than 30 beer styles, including numerous brews from Texas guest breweries Rahr & Sons Brewing Co., Deep Ellum Brewing Co., and Real Ale Brewing Co. Tickets are $25 in advance (Purchase them online here.) or $30 the day of the event and include a commemorative tasting glass, unlimited beer tasting and live music.

Sunday spirits sales are banned in 13 states across the U.S. Thankfully, Missouri is not one of those states. Exercise your right to buy booze on Sunday. Head to your favorite well-stocked liquor store and pick up a bottle of spirits produced by one of the four area distilleries that earned honors at this year’s San Francisco World Spirits Competition: Pinckney BendMastermind Vodka, Crown Valley Brewing & Distilling Co. and The Big O. Oh, and as you’re preparing that highball, think of all the poor folks back in Connecticut and Indiana, the two remaining states to ban sales of beer, wine and liquor on Sundays.

The Schlafly Farmers Market starts off the farmers market season today

Wednesday, April 4th, 2012

If you’re anything like us, you’ve been waiting patiently – making jams and stews, pot pies and one-pot dinners – hoping they will hold you over until local farmers markets open once again. Well, we’re happy to report that 90-degree temperatures and blaring air conditioners aren’t the only thing new this month. April also marks the beginning of market season!

The season starts off today with the Schlafly Farmers Market (renamed this year from the Maplewood Farmers Market). Schlafly is one of the largest and most popular farmers markets in town, and starting today, it will occupy the parking lot of Schlafly Bottleworks at 7260 Southwest Ave., in Maplewood every Wednesday from 4 to 7 p.m.

But, of course, it doesn’t stop there. Week after week, farmers markets will begin to reopen their stalls with bounties of fresh fruit, veggies, pastas, cheeses, meats, eggs and all the other local delicacies you’ve been missing since last summer. So stay tuned to the Sauce blog throughout the season for updates on when your favorite farmers market will make its 2012 debut.

The Scoop: Boogaloo gets new chef-owner

Tuesday, February 7th, 2012

020712_boogalooDan Powers is the new chef-owner at Boogaloo, located at 7344 Manchester Road in downtown Maplewood. However, Powers is not exactly a new face at the Cuban/Creole restaurant: He worked there when it first opened in 2005 and his father, Tom, was one of the original owners.

Powers, who spent the last five years working down the street at the restaurant at Schlafly Bottleworks as a sous chef and assistant general manager, will also be helming the kitchen at Boogaloo (the same role that chef Mike Johnson assumed when he purchased majority ownership of Boogaloo in November 2010).  While Powers has not made any changes to the menu yet, he anticipates a few switcharoos come spring. The carte, however, will still include crowd favorites like jambalaya, a Cuban sandwich and paella, noted Powers.

As for Johnson’s next move, “He’s going to be doing his own thing,” responded Powers. “I’m not exactly sure where or what yet.”

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004