You don’t have to go far to get away from it all—just far enough. About 45 minutes from downtown St. Louis, nestled off Historic Route 66, you’ll spot a large red barn at the start of Thiebes Road. That’s the home of Point Labaddie Brewery, where the beer is as intentional as the setting.
Owners Rob and Andy Grimm grew up in Chesterfield and spent years in IT before deciding to swap code for craft. Rob began homebrewing in 2004 with a 3-gallon pot on an electric stove, guided by Charlie Papazian’s “The Joy of Home Brewing.” That first malt-extract batch sparked a new obsession. Soon he was building out all-grain setups and dreaming of going pro.
By 2012, Rob had enrolled at Chicago’s Siebel Institute of Technology, later finishing an advanced brewing course at Doemen’s Academy just outside Munich. With that foundation, the brothers spent over a year searching for the right property—eventually settling on 17 acres of pasture and woods in Labadie.
“We started with a blank piece of acreage,” Andy said back in 2016. “We love the city, but this is kind of more our pace out here. It’s just beautiful.”
They broke ground in early 2016 and opened the taproom that fall. The rustic red barn was a conscious design choice—inspired by other old barns along Thiebes Road. Inside, the picnic tables and cedar bar top were handmade, including one table crafted by their uncle using wood pulled from his own property.
The brewery’s lineup leans into farmhouse ales, Belgian styles, and IPAs. All the beers are unfiltered and brewed with traditional ingredients when possible. You’ll usually find 8-9 house beers on tap, along with a rotating cider and an occasional small-batch experiment.
What’s on tap now
- Golden Ale – A crisp, dry Belgian-style ale with pear-like esters and a mellow clove finish. (5.0% ABV)
- Saison Du Labaddie – Their flagship saison brewed with Hallertauer Mittlefruh hops. Unfiltered and aromatic with fruity esters and a touch of spice. (7.1% ABV)
- Lost Goat Pale Ale – Toasty and malt-forward with a Belgian yeast kick. (5.6% ABV)
- American Pale Ale – Hoppy but balanced, with notes of grapefruit, tropical fruit and citrus from Falconer’s Flight and Amarillo hops. (5.3% ABV)
- Foggy Mountain NE IPA – A juicy, hazy tribute to Earl Scruggs with loads of tropical fruit and subtle pine. (6.7% ABV)
- New Moon Porter – Smooth and chocolaty with hints of roast. A seasonal favorite. (6.1% ABV)
- Biere de Garde – Malty and complex, with a caramel sweetness and mellow, cellar-like finish. (8.3% ABV)
- Lithuanian Style Apple Cider – Fermented with the legendary Jovaru strain, this cider blends apple with citrus, black pepper, and subtle funk.
- Hothead Apple Cider – A moderately dry cider with subtle mango, honey, and tartness from Hothead Kveik yeast. (5.2% ABV)
Beyond the beer, Point Labaddie is becoming a full-on destination. Every Sunday, live American Roots music fills the biergarten. The brewery also hosts rotating musicians on weekends, trivia nights, and a charming farmers market every Thursday evening from 4:30 to 7:30 p.m.
Food options rotate with the events, but you can count on TCB Eats, a street taco pop-up led by local chef Aaron Walde, on most Fridays.
A small barrel-aging program is also in the works, including whiskey-barrel dark beers and wine-barrel saisons, with some set to debut during their next anniversary celebration.
“It’s been a crazy ride so far, and I can’t thank our customers enough for supporting us,” Rob says. “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.”
Point Labaddie Brewing 1029 Thiebes Road, Labadie, MO www.pointlabaddiebrewery.com
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