Brewery Profile

Point Labaddie Brewery

On a 17-acre property near Historic Route 66, this Labadie brewery offers a visit built around beer made on site rather than a broad guest-tap program. The taproom has eight taps, and after an early period that included both house and guest beers, it shifted to pouring Point Labaddie’s own recipes exclusively. A visitor walking in should expect a rotating board rather than a fixed lineup, with Saison Du Labaddie, originally Batch 1 Saison, serving as an important part of the brewery’s identity. The setting gives the stop a different feel from a city taproom crawl: it is a single-destination brewery in a smaller Missouri community, with the production system and tasting room tied closely together.

Travelers in this part of Missouri often look for stops that connect a local setting with something made there, especially when driving near Route 66 or moving between small towns and regional attractions. Point Labaddie fits that kind of itinerary because its beer list is built from its own brewhouse instead of being assembled from outside producers. The brewery’s background also gives context to the glass. Rob, a homebrewer beginning in 2004, studied at the Siebel Institute of Technology in Chicago and Doemen’s Academy in Gräfelfing, Germany before opening the facility. That training history does not tell a visitor exactly what will be on tap on a given day, but it does explain the structured approach behind a rotating house selection anchored by saison and other brewery-made offerings.

For practical planning, the taproom is the place to confirm the day’s pours, since the lineup rotates and the known setup centers on eight taps of Point Labaddie beer. Construction began in January 2016 after the land was acquired, licenses were received that September, and the taproom opened later that year before the mid-November grand opening period. Production uses a 15-barrel brewing system, sized to support the taproom’s house-beer program. Specific details such as food service, events, outdoor seating, or family- and pet-related policies are not established here, so visitors should check directly with the brewery before making those part of a plan. As a stop, it is best understood as a rural-area Missouri brewery visit focused on current house beers, the taproom board, and the site itself.

Point Labaddie Brewery, located on a 17-acre property near Historic Route 66 in Labadie, Missouri, focuses its production on a rotating selection of house-brewed beers, including the foundational Batch 1 Saison, now known as Saison Du Labaddie. The brewery was established by Rob, a homebrewer since 2004, who formalized his education by attending the Siebel Institute of Technology in Chicago and Doemen's Academy in Gräfelfing, Germany, prior to opening the facility. Construction on the building began in January 2016 following the acquisition of the land, and the brewery received its licenses in September of that year. Production utilizes a 15-barrel brewing system, allowing for the consistent output necessary to fill the taproom's eight taps exclusively with Point Labaddie's own recipes. The taproom initially opened in late 2016 with a mix of house and guest beers, transitioning fully to proprietary offerings shortly after the grand opening in mid-November.

Website available

1029 Thiebes Rd, Labadie, Missouri, 63055-1712

Phone: 6367422861

Website: http://www.pointlabaddiebrewery.com

Hours: Friday: 4pm-9pm, Saturday: 12pm-9pm, Sunday: 12pm-6pm