Everybody knows Anheuser-Busch beer is brewed here … but what about cider? Brick River Cider Co. is St. Louis’ only producer of hard cider. Its Washington Avenue tap room and facility is within a former firehouse. Built in 1892, Engine House No. 32 was the largest firehouse west of the Mississippi. Look for the red-granite building at Washington and 20^thStreet, seven blocks west of the hotel. To get a handle on the ciders, especially if you have time for only one visit, order a flight of four for $12. This way you can try (nearly) all of them. While Brick River Cider Co. is new, recipes are not. For more than 150 years, cider has been crafted on founder Russ John’s family’s Nebraska farm. Brick River Cider’s apple juice actually comes from that farm, thanks to John’s plantings of heritage varietals. But this taproom isn’t just about cider. Food (dinner only) with a Southern bent means shareable appetizers like hushpuppies, plus sandwiches (every single one can be made gluten-free) and a mix of entrees and salads (from fish stew to pulled-pork mac & cheese). Some items on the food menu fold in cider, like cider-brined wings.

By Kristine Hansen