Menus
Current Tap List
Growler fill availability varies depending on current selection and inventory.
Golden Ale
5.5% ABV - An old Belgian style, this is a moderately dry and crisp easy-drinker. This yeast-driven beer features prevalent, yet not overwhelming fruity esters reminiscent of pear and mellow clove-like phenols.
Dry Hopped Saison Du Labaddie (Grungeist)
7.1% ABV - Our Belgian style Saison Du Labaddie dry hopped with Grungeist hops. On top of the spice, clove and fruity esters of the base Saison, these hops add flavors and aromas of peach and passionfruit with hints of lemon zest and floral essence.
Foggy Mountain NE Style IPA
6.8% ABV - Our tribute to the banjo legend Earl Scruggs. A hazy, juicy IPA focused on hop flavor, not bitterness. Heavily dry hopped with Mosaic and El Dorado hops, think loads of tropical fruit with subtler notes of stone fruit, pine and citrus.
Goodle Day IPA
7.4% ABV - Our tribute to John Hartford. Brewed using Centennial bittering hops, and Cascade and Mandarina Bavaria aroma and dry hop additions. Balanced, unfiltered, earthy, floral, tangerine, grapefruit, citrus.
New Moon Porter
7.1% ABV - With colder months approaching, we beefed up the robustness of this brew compared to previous versions. Extra chocolate malt and black malt adds a deeper chocolatey-roast to this fuller-bodied, unfiltered robust porter.
Imperial Stout
10.9% ABV - This traditional Imperial American Stout is roasty with malt-provided hints of chocolate and coffee. Combined with the dark specialty malts, Magnum and East Kent Goldings bittering hop additions provide a balanced, clean bitterness. A portion of this batch was also used to fill a Samuel Berton Distilling Rye Whiskey barrel, so look for this barrel-aged version in the months to come.
Wine Barrel Aged Saison Du Labaddie w/Brett
7.4% ABV - Our Saison Du Labaddie was the base for this single-barrel aged beer. We aged the Belgian Saison in a Sterling white wine barrel for 18 months with Brettanomyces Bruxellensis. The prolonged aging time in the barrel added oak and vinous character and the Brett adds a nice tart, funky note to the finish.
Rye Barrel Aged Imperial Stout
10.9% Alc/Vol – Our Imperial Stout aged for 6 months in a Rye Whiskey Barrel from Samuel Berton Distilling (Labadie, MO). Roasty, chocolatey, coffee combined with the whiskey and oak contributions of barrel aging create a rich, complex flavor profile.
Whiskey
We love our community and the local distillery is no different. Samuel Berton Distilling provides us with excellent whiskeys as well as many of the spirit barrels we use for barrel aging. Check them out in Downtown Labadie!
Bourbon Whiskey
Aged in Missouri white oak to bring out the sugars and tannins from the wood to make a smooth and easy drinking Bourbon.
Rye Whiskey
Russet in color, with rich oaky aromas. The taste is exceptionally smooth, with hints of vanilla, honey, and spice.
Wine
We proudly offer a selection from Adam Puchta Winery, located in Hermann, MO. They are the oldest continuously owned family winery in the country and continue to impress us with their dedication to quality.
Vignoles
A luscious semi-sweet white wine bursting with the essence of peach, strawberry and kiwi fruit, finishing with a sweet crisp citrus taste.
Chardonel
A light oak complexity finishes with a hint of spice. This clean, crisp dry white wine exhibits rich flavors of green apple and pear.
2011 Estate Norton
A complex, full-bodied, dry red wine made from their estate-grown Norton grapes. Norton fans will love the bold and rich layers of berries, plums, toast and spice. French and American oak aging intensifies the complexity and provides a smoky, vanilla finish.
Food Menu
Without a full indoor kitchen, we currently offer a small assortment of snacks. During the winter months, patrons of the brewery are welcome to bring their own food or order from any local delivery place. Menus for our favorite local pizza and sandwich spots available in the tap room. During the warmer months, typically between May and October, and when weather permits, the PLB Grill* is in action outside, serving our beloved Smash Burgers and full Grill Menu.
Bratwurst
Traditional Bratwurst from K&A Meats (Labadie, MO) with their house bratwurst seasoning. Served on an egg hot dog bun from Fazio's Bakery on The Hill (St. Louis, MO). Sauerkraut available upon request.
House-made Hummus Plate
Topped with an olive oil drizzle, feta cheese, chopped kalamata olives and diced red onion. Served with pita chips.
Two Pretzel Boys (St. Louis, MO) soft pretzels buttered, salted and warmed in our ovens served with one house-made dip of your choice. Choose between: Spicy German Beer Mustard (made with our Imperial Stout), Beer Cheese Spread (made with our New Moon Porter), or a Cream Cheese and Chive dip.
*We ask that no outside food be brought to the brewery when the PLB Grill is open. If you have a food allergy or any questions about our menu please message us on Facebook.
About Us
Our Mission
To create honest, inspired beers for the craft beer fanatic.
History
Born and raised in Chesterfield, MO, I began home brewing in 2004 using a 3-gallon stainless steel pot on an electric stove burner. Charlie Papazian's "The Joy of Home Brewing" was my guidebook as I began my journey with malt extract batches, and quickly decided that I needed to start hobbling equipment together to start brewing all grain batches. It took exactly one batch for me to fall in love with brewing, and soon I was fantasizing over home brews about one day making a living at it.
In 2009, a Sabco Brew Magic was purchased. The Brew Magic allowed for improved batch repeatability and tinkering with recipes in a more scientific way. I enrolled at Siebel Institute of Technology in Chicago, IL in 2012 to gain a professional education in brewing technology, followed by 6 weeks of advanced brewing courses at their sister school Doemen's academy in Gräfelfing, Germany, just outside Munich in the Spring of 2014.
Everything finally came together at the end of 2015. An equipment vendor was selected, funding completed, and we closed on 17 acres of pasture and woods on the south side of the community of Labadie, MO, about 100 yards off Highway 100 (Historic Route 66). Construction started on the building in January 2015 and brewing and retail sales licenses were received in September 2016. I then began brewing our first batches on our newly installed 15bbl brew house, and our tap room opened to the public with 8 guest beers on tap. The first Point Labaddie beer, our Batch 1 Saison, was served at the end of October 2016. The Grand Opening was held in early November with 3 Point Labaddie beers, and 5 guest beers on tap. We now have all 8 taps filled with our own beers.
It's been a crazy ride so far, and I can't thank our customers enough for supporting us through the time we’ve been open. I've met so many great people, made so many great friends and look forward to many more years of brewing beer in beautiful Labadie, MO!
Cheers!
Rob