Mike Rami, one of the six partners at Six Row Brewing Co. (named Best Local Brewing at the Fest-of-Ale held at the Butterfly House this weekend), checked in with Sauce today to discuss the expanded food menu that will debut within the next month to 45 days. While the menu is primarily sandwiches, paninis and soups, what we like about the 10 to 15 “made-from-scratch recipes incorporating seasonal and local ingredients” is that none of the dishes are fried and all are slated to complement the beers on tap at the Midtown brew house.
From the get-go, Rami said, management planned to offer a broader selection of food but that “we wanted people to know that we were a brewery first and foremost.” Looks like that’s no longer a question, considering that Six Row is expanding production from 400 barrels a year to a minimum of 1,500 (and perhaps as many as 4,000 or 5,000) due to the recent deal it signed with Anheuser-Busch wholesalers Lohr Distributors and Donnewald Distributing Co., for distribution in St. Louis and Illinois, respectively.
What’s next? The crew over at Six Row is still deciding what its winter style beer will be.
This article appears in Oct 1-31, 2010.