: St. Louis’ first microbrewery continues to be one of its most popular and prolific, with more than 50 styles of beer in rotation throughout the year. The current crop of ales includes experiments with American hops and ingredients like fruits (from makrut lime to grapefruit) and seasonings (from nutmeg to Himalayan sea salt). Pub snacks are hearty, rich and eminently shareable, especially the poutine, drenched in house-made grain mustard gravy and cheese curds. Steamed mussels started out as a seasonal special but now come in six flavors, including one steamed in Kölsch and topped with bacon. Many other dishes have the house brews incorporated too, like pale ale in the beer bread and fish ‘n’ chips with Hefeweizen in the batter. Desserts don’t get any better than the sticky toffee pudding, a square of warm, spicy cake with a toffee sauce and a generous dollop of whipped cream.

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