STATE LAW PROHIBITS OUTSIDE ALCOHOL. Beer by the glass is available to enjoy onsite and growlers are available to go.
5.2% ABV – This newest version of our dry apple cider is fermented with Gulo Ale yeast – a cross between an Irish Ale yeast and a French Saison yeast. In addition to the expected dry, appley cider flavor, this yeast contributes hints of orange marmalade and peaches with a tart finish.
5.5% ABV – An old Belgian style, this is a dry, crisp easy-drinker. This yeast-driven beer features prevalent, yet not overwhelming, fruity esters reminiscent of pear and mellow clove-like phenols.
7.1% ABV – Unfiltered Belgian-style Saison brewed with Hallertauer Mittlefruh hops. Brewed using only malt, hops, yeast and water, it has hints of clove and spice and lots of fruity esters.
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.
7.4% ABV – Our tribute to John Hartford. Centennial bittering hops and Cascade/Mandarina Bavaria aroma/dry hop additions. Balanced, unfiltered, earthy, floral, tangerine, grapefruit, citrus.
8.5% ABV – An unfiltered, traditional French farmhouse style ale with aromas and flavors of malty sweetness, light toast and a mellow musty, cellar-like character and complimentary flavors of toffee-like caramel sweetness.
11.6% ABV – An unfiltered, malt forward strong Scotch Ale. Caramel, toffee, a hint of dark fruit and subtle roasted malt-driven flavors round out this medium bodied, low bitterness classic European style beer. A higher alcohol content than the prior year’s version, this seasonal brew finishes smooth but is a great winter warmer for these colder months.
9.2% ABV – Traditional style American Stout brewed with Chinook hops. This
stout is on the dryer end of the spectrum, with robust roast and subtle hints of chocolate and coffee driven by dark specialty grains and a slight hoppy bitterness providing balance to this big beer.
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!
Aged in Missouri white oak to bring out the sugars and tannins from the wood to make a smooth and easy drinking Bourbon.
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.
A luscious semi-sweet white wine bursting with the essence of peach, strawberry and kiwi fruit, finishing with a sweet crisp citrus taste.
A light oak complexity finishes with a hint of spice. This clean, crisp dry white wine exhibits rich flavors of green apple and pear.
A perfect blend of Missouri Red grapes with a touch of oak and silky tannins. This medium-bodied, dry red wine has a spicy, black licorice and plum bouquet, while the subtle flavor of caramel and dark tart cherry round out the finish.
We are no longer operating the PLB Grill so that we can focus on what we do best...beer! Instead, we are bringing in food vendors for our larger days and events. Please support these vendors so we are able to continue having them out for everyone to enjoy by not bringing in outside food on these days.
The Crooked Boot is one of our very favorite food trucks in the St. Louis and surrounding area. They offer unique Louisiana Creole cuisine w/eclectic fusions. They specialize in traditional classic Louisiana Creole cuisines with unique twists.
On premise the 1st & 3rd Sunday of the month.
Leah Osborne is a locally trained Chef with a degree in the Culinary Arts from L'Ecole Culinaire and over 17 years of experience. She currently operates her own company under “Yonder Eats by Leah’s Eats” as a Chef-for-Hire. She is Servsafe certified and has worked for critically acclaimed chefs including Wolfgang Puck and Hubert Keller. She specializes in Asian cuisine along with many other cultures.
On premise the 2nd & 4th Sunday of the month.
Reminder that no outside food is allowed on days when we have a food vendor on site. Thank you for your support!
Live music, Markets, Special onsite events - here's what's coming up the brewery! Check out our Facebook page for a complete list of upcoming events.
Join us every Wednesday for Trivia Night with Quest Trivia! We'll be doing general trivia. 5 rounds of 10 questions each for a total of 50 q...
Starting May 5th, join us every Thursday, 4:30-7:30 PM, for the Point Labaddie Farmers Market!
We have a variety of local, seasonal produce,...
Join us for a foot-stompin' good time! Bring your instrument and join in on the fun or just enjoy some fantastic picking.
This event will typ...
The Washingtons are coming and leaning on the blues! Come join us as they host "Blues Jam at the Point", a unique, plugged-in, blues jam ses...
Donneresa are hosting their 'Rootenanny': a new open roots music jam including early folk, bluegrass, blues, country etc. in a stand-up, one...
To create honest, inspired beers for the craft beer fanatic.
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 2016 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 (now renamed Saison Du Labaddie), was served at the end of October 2016. The Grand Opening was held in mid-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!
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1029 Thiebes Road, Labadie, Missouri 63055, United States
11:00 am – 09:00 pm
Franklin County and Missouri's State officials have allowed business to open at this time. Beers by the glass available for on site consumption. Growlers are available to go but are not to be consumed on premise.
All outdoor tables have been spaced 8 feet (or more) apart and we ask that these not be moved around the property without permission. Please social distance.