Natural History

Natural History exploratory table beverages fresh from our forests, farms, and fields
let's not forget how beautiful this earth is

Views from a pit stop in New River Gorge National Park on my way to Virginia to check out some equipment. Hiked a few tr...
04/17/2026

Views from a pit stop in New River Gorge National Park on my way to Virginia to check out some equipment. Hiked a few trails and chowed on some PB+J by the river while contemplating what it means for this project to land some brewing gear. More real. More freedom. More exploration. A step further into the unknown.

I ended up putting a deposit down on a nice lil' setup in need of a new home. It'll make its way to us in about a month which feels slightly scary as we still dont have a spot yet (the basement unit fell through). Needless to say, the location hunt is on. Currently accepting any and all leads 🤞

Just a lil spent grain honey foccacia for ya. As we gear up for market season, we got to brewing Tiaca - our little gold...
02/15/2026

Just a lil spent grain honey foccacia for ya. As we gear up for market season, we got to brewing Tiaca - our little golden lager with Chilean honey. Just as we were graining out, we dialed up the sammie specialists to see if they'd be down to clown with making some bread from our spent grain. They were. They did. And a spur of the moment snacky was born.

Along with spent grain from the beer, they tossed in a little dab'll do ya of the Chilean Tiaca honey. You kiddin' me? Guys.

There was a bit too much spent grain for focaccia making so the remainder went to feed Jack's chickens to make for some happy, chubby cluckers.

We're getting ideas for market season. So far, you'll be able to see what we're up to at the on Wednesdays, on Thursdays, and on Sundays. If you got other places you want us to be, just say the word.

Behind these doors is a basement; an underground space where this idea is beginning to take shape. Like how a seed becom...
01/14/2026

Behind these doors is a basement; an underground space where this idea is beginning to take shape. Like how a seed becomes a sapling or mycelium morphs into a mushroom. Slowly, but assuredly the foundation forms beneath the surface. Unlikely to be seen unless a little digging is to be done. Occurring at a natural pace unlike the one we've invented here above ground.

It's early. The seed has just been sown. Much can still happen. One day, I hope to welcome you to our decidedly humble underground space. But for now, I'm just grateful to those who've been willing to do things a little bit differently to get the idea planted and give it a chance of growing into something. Thanks for being here.

Hand sown. Hand harvested. Hand washed. Hand cut. Hand roasted. Hand squished. Hand squashed. Delicata Squash Kolsch wit...
12/20/2025

Hand sown. Hand harvested. Hand washed. Hand cut. Hand roasted. Hand squished. Hand squashed. Delicata Squash Kolsch with Missouri Wildflower Honey on deck. Shout out to for the hookup on these beautiful chubby lil bubs.

Still FIGuring this thing out. Some nights I stare at the ceiling and wonder the hell I'm doing given the state of the b...
11/17/2025

Still FIGuring this thing out. Some nights I stare at the ceiling and wonder the hell I'm doing given the state of the brewing industry (cuz its uhhhh notsogood). Then I have conversations with folks about it that make me shiver with excitement.

Highlight of this week was my first time harvesting, processing, and brewing with fig leaves. I toasted em at 325 for about 5 min until the edges curled but the leaves were still soft. Then into the whirlpool they went to steep. Coconut. Snickerdoodle. Brown sugar. The potential hidden within these ingredients is otherworldly but right in front of us. So damn cool.

The beer should be ready in about 3 weeks with more fun stuff in the queue. I'm tinkering with the idea of trialing a membership/subscription service so people other than myself can actually drink these beers as the search for our own space continues. Let me know if you'd be interested in helping me beta test it to work the kinks out. Thanks y'all.

STL's newest bar meets STL's newest brewery. The kind and creative folks over at are opening their new bar tomorrow (No...
10/31/2025

STL's newest bar meets STL's newest brewery. The kind and creative folks over at are opening their new bar tomorrow (Nov 1). They'll be pouring Cretaceous - our Scottish Ale brewed with toasted Missouri Black Walnuts + toasted Missouri Pecans. Excited for collabs to come. 👀

Catch us outside every Thursday from 11am-2pm, weather permitting. Today, we'll be pouring our non-alcoholic Chilean Ho...
09/18/2025

Catch us outside every Thursday from 11am-2pm, weather permitting. Today, we'll be pouring our non-alcoholic Chilean Honey Limeade alongside Shimmer (Saison with local Lemongrass and Lemon Balm - 3.8% ABV), and Saunter (Helles with organic Silver Needle White Tea - 4.4% ABV).

We'll be offering up free samples, half pours, pints, and 32oz crowlers to go. Come snag some suds to go along with your farm-to-table sammie and grab some to go for your weekend hangs. Hope to see you there!

Catch us outside Garden Variety Deli every Thursday from 11am-2pm, weather permitting. Today, we'll be pouring our non-a...
09/18/2025

Catch us outside Garden Variety Deli every Thursday from 11am-2pm, weather permitting. Today, we'll be pouring our non-alcoholic Chilean Honey Limeade alongside Shimmer (Saison with local Lemongrass and Lemon Balm - 3.8% ABV), and Saunter (Helles with organic Silver Needle White Tea - 4.4% ABV).

We'll be offering up free samples, half pours, pints, and 32oz crowlers to go. Come snag some suds to go along with your farm-to-table sammie and grab some to go for your weekend hangs. Hope to see you there!

🌲Meet The Littles🌲The story behind The Littles is what pushed me to start Natural History. It will forever be brewed for...
09/14/2025

🌲Meet The Littles🌲

The story behind The Littles is what pushed me to start Natural History. It will forever be brewed for my cousin, Alex, who died by su***de a year ago today. This beer is an attempt to encapsulate a few of our life experiences together. Proceeds will be donated to The Trevor Project to support su***de prevention in LGBTQ+ youth.

"The Littles" is the nickname our parents gave to Alex and I growing up. As kids, we didn't get along; to the point where our families would limit visits with each other for fear of perpetual tantrums and brawls.

Fast forward to our teenage years, the childish anger towards my cuz dissipated and was replaced with excitement when we would get together. We spent a lot of time on the Oregon coast - fires on the beach bundled in hoodies as the sun set and cold filled the salty air. We add Oregon sea salt to the boil of this IPA to soften the body and remember those nights on the edge of the ocean.

My first backpacking trip was with Alex and his older brother, Max, in the Central Cascades of Oregon. Upon reaching camp, my feet and back ached, but I remember being awestruck by the miles of evergreens that stretched before us. Just me, my cousins, and the freedom of wilderness. Foraged Fir Tips are added to the fermenter to lend aromas that take me back to that forest.

But maybe my most vivid memory with Alex was at my cousin Julie's wedding. "Dancing On My Own" by Robyn came on. Alex started to dance. The floor cleared as if it knew this was meant to be a moment. He was fearless. Carefree. Inspiring. Himself. Alex taught me that being yourself in a culture that pressures everything into homogenization is a feat. So, for the life of me, I'll keep brewing weird s**t like beers with Fir Tips + Sea Salt.

The Littles will be on tap at Arbormeisters Beer Festival 9/27 should you wanna try it. Til then (and always), do you buds.

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