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Mark Twain Brewing Co. gains new Brewers

A few years ago, Dave Alley and Cat Golden left Tennessee for the St. Louis area in the name of beer. The husband-and-wife team took an apprenticeship at O’Fallon Brewery under head brewer Brian Owens. In October 2015, they began brewing together at Mark Twain Brewing Co. in Hannibal, Missouri, which was established in 2014. The brewery calls an old Ford Model T manufacturing facility home, and the property overlooks the Mississippi River, plus all of its brews wink to Mark Twain in name (including King Arthur's Court

sT. Louis Brewers guiLd CeLeBraTes 10 Years of HeriTage fesTivaL and PLans To oPen “weLCoMe CenTer”

Troika Brodsky knows how to tell a good story. As executive director of the St. Louis Brewers Guild, which was recently reconstituted as a 501(c)(3) nonprofit, he’s a cheerleader of sorts for the ever-expanding roster of St. Louis-area breweries (currently more than 40). “Our local beer community is a way for me to sell people on a really good story about our city,” he says. “I really do believe that the beer industry and the community that’s created around it in the St. Louis region is one of the most positive stories coming out right now.”

Imperial IPA and Rambler's Red Ale). Since coming on board, Alley and Golden have kept many of the brewery’s flagship beers, although they’ve tweaked all of the recipes and changed brewing techniques to reflect their personal approach. Golden says Mark Twain’s most popular beer at festivals is Huck Finn’s Habanero Apricot Wheat, while Clemens Kolsch sells best in the taproom. Once the brewery launches its bottled beer this fall, more beer fans across the region will be able to try its offerings. –S.K. 573.406.1300, marktwainbrewery.com PHOTOGRAPHy By CHeRyL WALLeR

In June, the Guild celebrated the 10th anniversary of its flagship Heritage Festival by moving to the newly redesigned grounds of The Gateway Arch. Brodsky felt the location was iconic to the city and also illustrated the role beer has played in St. Louis’ history for more than 175 years. And that’s not the only move in the works – Brodsky says it’s long been a goal of his to find a brick-and-mortar home for the Guild. Designed as a “welcome center” of sorts for both the local industry and tourists, the space might feature a tasting room, biergarten, museum and brewing school. Brodsky sees it as a way to celebrate St. Louis’ long and rich brewing history and to return the city to its position as a national beer capital. –H.R. stlbg.com

[Brewing trend]

crowlers

CRowleR

If you’ve visited a local brewpub, you’re likely familiar with growlers, the reusable, large-format glass containers that allow customers to take home beer that may not be available outside of the brewery’s tasting room. This year, a different kind of beer vessel debuted at a handful of breweries: crowlers. These 32-ounce aluminum cans are filled and sealed to order in their tasting rooms. 4 Hands Brewing Co., Modern Brewery and Schlafly Beer currently offer them in St. Louis, as does Exit 6 Pub and Brewery in Cottleville, Missouri; Martin City Brewing Co. in Kansas City; Springfield Brewing Co., in Springfield, Missouri; and Piney River Brewing Co. in Bucyrus, Missouri.

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Unlike growlers, crowlers are sealed airtight, allowing beer to remain fresher for longer – up to a month versus about one week for a growler, which can quickly go flat if the cap isn’t closed tightly. Most growlers are also typically made of glass, which is often prohibited in outdoor locales. The aluminum packaging of a crowler makes it welcome in places glass isn’t.

gRowleR

Growlers require ongoing care and maintenance, as well: If not cleaned and stored properly between uses, they can impart off-flavors to future fills. Crowlers are used only once, meaning every beer fill goes into a clean container. And after you drink all your beer, you can recycle crowlers the same as any aluminum can. –R.H.

eaRthBound e BeeR's

Piney RiveR BRewing Co.'s

KentuCKy Common Kentu

sweet Potato ale

Provenance: St. Louis Style: Historical Beer (6.5% ABV) PairingS: Coffee-rubbed New york strip steak Pairing

Provenance: Bucyrus, Missouri Style: Herbed/Spiced Ale (6% ABV) PairingS: Cinnamon-roasted almonds

Zucchini, mushroom, onion and red pepper kabobs

Maple-glazed roasted pork loin ○ Sweet potato pie

A historic style that’s open to interpretation, earthbound Beer’s Kentucky Common is made with e a brewing technique known as “kettle souring” to produce a crisp, acidic ale. With aromas of toffee, chocolate and coffee and a slight tartness, the brew pours a deep brown color. It has strong chocolate and subtle rye notes with a mouth-puckering sourness. Kentucky Common is a limited release available sporadically on draft at the brewery. –J.P.

Pouring a hazy orange-gold, this spiced beer has a pleasant caramel and toasted wheat-bread aroma with hints of vanilla and big baking spices. The mildly earthy sweet potatoes, while subtle, are perceptible in the flavor and help to balance the sweet malts and spices. Its 6-percent ABV along with its full body will help keep you warm as you drink one (or two) this fall. Sweet Potato Ale is a fall seasonal release available in four-packs of 16-ounce cans. –J.P.

314.769.9576, earthboundbeer.com

417.967.4001, pineyriverbrewing.com

October 2016 Feast Magazine  
October 2016 Feast Magazine  

Inspired by our love of nature, this issue of Feast is dedicated to the joys of fall in the Midwest. Crack open a cold one, find a place to...