A few years ago, my lovely girlfriend Irene and I had a very nice dinner at a restaurant with a very crummy beer list. As all good bloggers do, I registered my complaints online.  Fast forward about three years and I’m still constantly impressed by just how much things have changed in St. Louis.

Not only do we have an influx of new breweries distributing their beers in Missouri, but we also more than a few new local breweries on the horizon.  And, in a sign that craft beer is really starting to take a hold on St. Louis, we’re seeing more and more restaurants update their beer lists to contain craft beer.

Here’s just a small list of restaurants that have given craft beer their due:

Milagro Modern Mexican


  • Bear Republic Racer 5
  • Rogue Mocha Porter
  • Blvd Tank 7 Farmhouse Ale
  • Left Hand Milk Stout
  • Southern Tier 2X IPA
  • Bell’s Pale Ale
  • Bell’s Hopslam
  • Bell’s Two Hearted IPA
  • Bear Republic Red Rocket Ale
  • Lagunitas Lil Sumpin Sumpin
  • New Belgium Ranger IPA
  • New Belgium Fat Tire
  • Arcadia London Porter
  • Founders Double Trouble Imperial IPA
  • Stone IPA
  • Stone Smoked Porter 22oz
  • Schlafly Hefeweisen


  • Bell’s Oberon
  • Stone Arrogant Bastard
  • Founders Centennial IPA
  • Grand Teton Bitch Creek ESB
  • Schlafly Pale Ale
  • Schlafly Summer Lager

Milagro not only has the best beer list of any Mexican restaurant in St. Louis, but has one of the best lists period. While it may seem a bit IPA heavy to some, that’s a wise choice as IPAs definitely lend themselves to pairing particularly well to some of the spicier dishes that Milagro serves up.

Sidney Street Cafe


  • La Chouffe Golden Ale
  • Heineken
  • Bass
  • Guiness
  • Chimay “Red Cap”
  • Sinebrychoff Porter
  • St.Peter’s Porter
  • North Coast “Old Rasputin”
  • Fat Tire
  • Racer #5 (22oz)
  • Schlafly Imperial Stout ’09 (750ml)


  • Dupont Cidre Bouche


  • Schlafly Seasonal
  • Schlafly Kolsch
  • Amberbock
  • Founders Centennial IPA
  • Corsendonk Abbey Brown
  • Stella Artois

Sidney Street’s owner Kevin Nashan has made great strides in expanding their beer list; proving that you can do so even in the shadow of the King. The thoughtful selection does a great job of including things like porters and imperial stouts that will pair wonderfully with some of the heartier dishes, like duck and steak, that Sidney serves up.

Farmhaus Restaurant


  • Avery White Rascal
  • Bells Hopslam
  • Bells Oberon
  • Bells Two Hearted Ale
  • Boulevard Tank 7
  • Cathedral Square Belgian White Ale
  • Founder’s Porter
  • Founder’s Old Curmudgeon Ale
  • Great Divide Oak Aged Yeti
  • He’Brew Messiah Bold
  • Lakefront Big Easy Imperial Maibock
  • Lagunitas Little Sumpin’ Sumpin
  • Lagunitas Pale Ale
  • New Holland Dragon’s Milk
  • Mendocino White Hawk IPA
  • New Belgium La Folie Sour Ale
  • North Coast Scrimshaw Pilsner
  • Odell Easy Street Wheat
  • Pyramid Apricot Ale
  • Schlafly Pilsner
  • Sierra Nevada Bigfoot Barleywine
  • Sierra Nevada Glissade Golden Bock
  • Sierra Nevada Kellerweis
  • Ska ESB
  • Ska Euphoria
  • Southern Tier Old Man Winter Ale
  • Stone IPA
  • Stone Ruination IPA
  • Tallgrass Buffalo Sweat

What Farmhaus loses in draught, they make up in a huge variety of American craft beers. Their bottle selection is as varied as their menu, providing options to pair with every dish. Even better, Farmhaus manager Eric Scholle has taken to Twitter asking for suggestions to always keep their list fresh and exciting.

This is a just a small sample of restaurants that have made upgrades to their lists. Plus, you have places like The Good Pie, Dressel’s Pub, Cicero’s, Iron Barley, Pi, etc. that have been selling great beer for years.

But it’s important to note just how significant these changes are. Fine dining restaurants, for the most part, don’t sell much beer and don’t make nearly the same margin as they do with wine or cocktails. This is absolutely a testament to restaurants realizing that their beer selections are just as important as any other item they put onto their menu.

We still have a long way to go, but we’re getting there.