25 Best Missouri Beers to Drink in 2026

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Tank 7 became Boulevard’s defining specialty beer because it combines farmhouse complexity with immediate drinkability. Citrus, pepper and expressive yeast ride a dry body that hides substantial strength.

Use a tulip and pour carefully to protect the carbonation. Roast chicken, funky cheese or spicy sausage gives the beer enough flavor to work against without masking its yeast character.

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Abraxas helped establish St. Louis as a destination for modern imperial stout. Cinnamon, chile, cacao and vanilla create a layered profile that stays recognizably beer beneath the additions.

Serve a small pour near cellar temperature with chocolate cake, mole or blue cheese. Time in the glass softens the alcohol and lets the spice move from aroma into balance.

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Fuzzy is Side Project’s peach-driven expression of Missouri wild ale, matured in French oak before extended fruit conditioning. Real peach reads as aroma and acidity rather than syrup.

Pour it cool into stemware and let the bottle sediment settle. Soft cheese, roast pork or a simple fruit tart leaves room for the oak, citrus and restrained funk.

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Bourbon Barrel Quad layers Boulevard’s Belgian-leaning brewing history with extended oak aging and cherries. Toffee, dark fruit and vanilla arrive before a firm bourbon warmth.

Split the bottle and serve it in small glasses with aged Gouda, roast duck or bread pudding. Slight warmth reveals cherry and oak that refrigerator-cold service can bury.

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Sump treats coffee as a featured ingredient rather than a background flavor, pairing carefully selected beans with an imperial stout built to carry roast, chocolate and aromatics.

Use a small snifter and allow fifteen minutes of warming. Chocolate dessert, smoked meat or aged cheddar has enough intensity to meet the coffee and alcohol without disappearing.

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Derivation is a continuing Side Project series rather than one fixed recipe, using different stout bases, barrels and additions to explore the limits of Missouri barrel-aged beer.

Treat any blend as a slow shared pour. Serve near cellar temperature with plain dark chocolate or nothing at all, because elaborate pairings can compete with the barrel detail.

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Maman shows the quieter side of elite barrel-aged stout, relying on long spirit-barrel maturation rather than a crowded flavor list. Chocolate, nuts and oak unfold gradually.

Open it for a small group and use stemmed glasses. Aged cheese, toasted nuts or restrained chocolate dessert supports the barrel character without adding unnecessary sweetness.

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Whiskey Barrel Stout delivers Boulevard’s barrel program in a compact bottle, combining dark malt, cocoa and roast with vanilla and spirit character from the wood.

Serve it slightly warm with brisket, brownies or sharp cheese. The stout becomes rounder as it breathes, while the roast prevents the barrel sweetness from taking control.

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Saison du Fermier gives Side Project’s barrel work a lighter farmhouse frame. Citrus, grain, pepper and restrained funk show how much complexity can live in a dry pale beer.

Pour it into stemware with roast chicken, washed-rind cheese or grilled vegetables. The high carbonation clears rich food while oak and yeast reward slower tasting.

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Zwickel is Urban Chestnut’s clearest argument that traditional lager can anchor a modern brewery. Unfiltered texture adds softness while bread-like malt and restrained hops keep the pint composed.

Serve it cold with bratwurst, pretzels or roast chicken. A sturdy foam cap lifts the herbal aroma, and a few warmer minutes expose more malt without sacrificing refreshment.

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KC Bier’s Dunkel brings decoction-driven malt depth to Kansas City without making the beer sweet or heavy. Bread crust, caramel and light nuttiness finish with lager precision.

Drink it from a mug with sausage, roast pork or mushroom dishes. Cool service keeps the finish crisp, while modest warming makes the toasted grain much more expressive.

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Schlafly Pale Ale carries historical weight as the flagship of St. Louis’s original independent craft brewery. English malt and hops make it balanced, modest and unusually durable.

Serve it with pizza, roast chicken or cheddar. A temperature slightly above ice-cold reveals the malt and fruit notes that make this more than a generic amber pint.

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City Wide combines bright American hops with a clean pale-ale frame and a longstanding local giving program. Citrus and melon arrive without the weight of a full-strength IPA.

Drink it fresh with tacos, burgers or fried chicken. The clean finish and moderate strength make it useful for a long meal instead of a one-glass tasting exercise.

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Civil Life’s American Brown Ale proves brown beer can be flavorful without becoming heavy. Toast, cocoa and caramel meet enough hop structure to finish dry and invite another pint.

Pair it with a burger, roasted mushrooms or nutty cheese. Letting the glass warm slightly brings forward the toasted malt while the modest strength stays comfortable.

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Space Camper moved Boulevard’s hop program into a fruitier modern register. El Dorado and Galaxy create citrus, stone-fruit and tropical aroma over a clean, accessible base.

Keep it refrigerated and drink it fresh with spicy chicken, tacos or sharp cheese. The moderate strength lets the hop character stay lively rather than turning sticky.

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Boulevard Unfiltered Wheat helped put Kansas City craft beer into ordinary refrigerators. The cloudy wheat base is soft, lightly citrusy and built for repeat pours rather than analysis.

Serve it cold with barbecue, salads or grilled fish. A lemon garnish is traditional locally, though tasting the first few sips without one shows the grain more clearly.

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Schnickelfritz follows the Bavarian wheat-beer playbook closely, using expressive yeast for banana and clove over a soft grain base. It is traditional without feeling museum-like.

Pour most of the bottle, swirl the final ounce gently and finish the pour to lift the yeast. Brunch, sausage or roast chicken all suit its fruit and spice.

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Madagascar uses vanilla as a central aroma rather than a sugary shortcut. A sturdy imperial milk-stout base supplies chocolate, roast and enough body to hold the bean character.

Use a small glass and serve it cool with brownies, toasted nuts or blue cheese. As the beer warms, vanilla grows while the roast keeps sweetness in check.

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Chocolate Milk Stout delivers dessert cues without imperial-stout alcohol. Cocoa and lactose round the body, while roast and carbonation prevent the beer from drinking like syrup.

Pair it with cookies, barbecue or sharp cheddar. Serving it slightly warmer than refrigerator temperature makes the chocolate clearer and the sweetness feel less blunt.

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KC Bier’s Schwarzbier offers dark-malt flavor without stout weight. Cocoa, toast and restrained roast sit inside a clean lager fermentation that keeps every sip unusually tidy.

Serve it with smoked sausage, roast chicken or mushroom pizza. The dry finish handles rich food while the dark malt provides enough flavor for cooler weather.

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Schlafly Pumpkin Ale is one of Missouri’s most anticipated seasonal releases, using a strong amber base to carry pumpkin and baking spice without tasting like thin flavored lager.

Pour it cool with roast pork, pumpkin bread or aged cheddar. A smaller glass respects the strength, and gradual warming integrates cinnamon, clove and malt.

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Raspberry Hefeweizen pairs vivid berry aroma with a modest wheat-beer base. The fruit feels direct and refreshing, while restrained strength keeps the pint useful in hot weather.

Serve it cold with salad, goat cheese or grilled chicken. The berry works best beside salt and light acidity rather than an aggressively sweet dessert.

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Boulevard Irish Ale gives malt the lead, building caramel and toasted bread over a clean fermentation. Restrained bitterness keeps the seasonal red ale from becoming cloying.

Pair it with corned beef, roast chicken or cheddar. Cool rather than icy service exposes the toasted grain and makes the moderate sweetness feel more balanced.

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Schlafly Christmas Ale layers orange peel, ginger and clove onto a strong malt base, giving the spices enough structure to taste integrated rather than sprinkled on top.

Serve it in a smaller glass with roast ham, gingerbread or sharp cheese. A few minutes of warming brings the citrus forward and softens the alcohol.

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Bleu sends Side Project’s Missouri wild-ale base through extended blueberry conditioning, producing fruit intensity that feels closer to wine than sweetened kettle sour.

Pour it cool into stemware with chèvre, duck or a simple tart. The dry finish and oak keep the berry focused, while gentle warming reveals more skin and tannin.