This guide focuses on breweries that have leaned into pizza as a core part of the taproom experience, rather than full-service kitchens that happen to serve pizza.
Side Project Pizza (2657 Lyle, Maplewood)
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At Side Project, pizza feels less like a menu addition and more like a natural extension of the brewery’s philosophy. It’s the only brewery on this list to open a dedicated pizza parlor of its own, giving the food program the same level of intention as the beer. The Maplewood space is built around 14-inch sourdough pies fermented with the same saison yeast used in the brewery’s farmhouse ales, tying what’s on the plate directly to what’s in the glass.
Pairings
- Pizza: BBQ Pork (BBQ sauce, slow-roasted pork, cheddar, mozzarella, pickled red onion)
- Beer Pairing: Backpack Fashion Show (Triple Dry-Hopped IPA–8% ABV; big hop aroma and juicy bitterness cut through the fatty pork and cheddar, while the hops play nicely with the tangy barbecue sauce and vinegar snap of the pickled onions)
- Pizza: The Squash (olive oil base, mozzarella, squash, parmesan)
- Beer Pairing: Hansel (Pale lager–5.8% ABV; crisp and lightly malty, this lager complements the sweetness of the squash and refreshes the palate after all that cheese)
- Pizza: Side Project Hawaiian (red sauce, mozzarella, ham, pineapple)
- Beer Pairing: DDH Nectaron (Double Dry-Hopped IPA–7% ABV; tropical fruit notes echo the pineapple, while hop bitterness plays off the salty ham and bright red sauce for a sharp contrast)
Two Plumbers Brewery + Arcade (745 Friedens, St. Charles)
At Two Plumbers, pizza plays a supporting role in a taproom built for movement, arcade games, pinball, and long hangs at the bar. The food is meant to keep pace, not slow things down, which makes pizza an easy fit alongside a wide-ranging beer list.
Pairings
- Pizza: Buffalo Chicken (Buffalo sauce, chicken, mozzarella, ranch drizzle)
- Beer Pairing: Castle Flag (American lager–4.5% ABV; clean and cooling, keeping the heat in check and the next bite calling)
- Pizza: Chicken Bacon Alfredo (creamy alfredo sauce, chicken, bacon, mozzarella)
- Beer Pairing: Angry Norwegian (American pale ale–5.5% ABV; enough backbone for the richness without turning the pairing heavy)
- Pizza: BBQ Carnitas (BBQ sauce, slow-roasted pork, mozzarella, red onion)
- Beer Pairing: Magic Potion (red ale–5.5% ABV; a little malt sweetness smooths out the barbecue and keeps things balanced)
Good News Brewing (Defiance, St. Charles, Alton, Wildwood)
Good News Brewing is upfront about what it is—not a restaurant, not a bar, but a community brewery experience that serves wood-fired pizza. The sourdough crust is the through-line, reinforcing that the food program is designed to support the taproom, not compete with it.
Pairings
- Pizza: Vampire Deathwish (house-made garlic sauce, spinach, feta, mozzarella)
- Beer Pairing: Belgian White (Belgian witbier–5.5% ABV, 16 IBU; light and citrusy, keeping the garlic bright instead of heavy)
- Pizza: BBQ Chicken (BBQ sauce, chicken, mozzarella, red onion)
- Beer Pairing: Perfect Storm Pale Ale (American pale ale–5.7% ABV, 36 IBU; clean and balanced, handling the sweetness of the sauce without stealing the spotlight)
- Pizza: Banana Pepperoni (red sauce, mozzarella, pepperoni, banana peppers)
- Beer Pairing: Czech Pils (pale lager–5.5% ABV, 38 IBU; crisp and slightly bitter, cutting through the pepperoni and playing off the tang of the banana peppers)
Urban Chestnut Grove Bierhall (4465 Manchester, The Grove)
Fordo’s Killer Pizza, Gerard Craft’s love letter to pizza, opened inside Urban Chestnut’s Grove Bierhall in July 2025, and it fit right in. Fordo’s flavor-forward pies meet UCBC’s award-winning beers in a space that’s already a neighborhood anchor. Fordo’s brings 18-inch pies and slice culture. UCBC brings structure, balance, and beers built for repeat pours. Order a slice, grab a lager, repeat.
Pairings
- Pizza: New York Neapolitan (tomato sauce, mozzarella, fontina, parmesan, Sicilian oregano, olive oil)
- Beer Pairing: Czech Pilsner (Czech-style Pilsner–ABV 5.3%; golden, peppery, and clean, this pilsner’s herbal bitterness balances the tomato sauce and rich cheeses, while its crispness keeps each bite refreshing)
- Pizza: Deluxe (tomato sauce, mozzarella, pepperoni, bacon, Castelvetrano olive, jalapeño, parmesan)
- Beer Pairing: STLIPA (Imperial IPA–8% ABV / 55 IBU; bold hops meet bold flavors: this imperial IPA cuts through the richness of bacon and cheese, amplifies the jalapeño heat, and pairs with salty olives for a clean, bitter finish)
- Pizza: Four Cheese (mozzarella, taleggio, fontina, parmesan, honey; no sauce)
- Beer Pairing: Dorfbier (Munich Dunkel–ABV 4.8% IBU 20; malt-forward and smooth, this lager’s gentle roast and caramel notes echo the nutty cheeses and balance the sweetness of honey, while complementing taleggio’s funky edge)
Piney River Brewing Co. (326 Historic Route 66 E, Waynesville)
The brewery’s handmade pizzas are exclusive to its Route 66 taproom in Waynesville, where the space was designed to be an extension of the beer experience, not a full-scale restaurant. The menu stays tight and familiar, giving people something warm and shareable to settle in with while the beer does the heavy lifting. It’s not an afterthought. It’s a compliment, one that fits the pace of the room and the way people actually drink there.
Pairings
- Pizza: 12-inch thin-crust pizza (tomato sauce, mozzarella with optional toppings such as pepperoni, sausage, mushrooms, olives, onion or peppers)
- Beer Pairing: Black Walnut Wheat (Wheat Beer–ABV 4.5% IBU 18; soft, approachable, and lightly nutty, this wheat beer keeps things relaxed and lets the toppings stay in charge)
- Pizza: Seasonal Specialty Pizza (Mushroom Arugula–garlic olive oil base, mozzarella, fresh mushrooms, arugula)
- Beer Pairing: Old Tom Porter (Robust Porter–5.5% ABV / 25 IBU; the only dark beer on this list, and for good reason. It’s really good and as after its bronze medal win at the 2024 Great American Beer Festival® (GABF) in Denver, its a beer that can handle and support just about anything it’s paired with)
Crafty Chameleon (1384 Clarkson Clayton Center, Ellisville)
At Crafty Chameleon, pizza isn’t an accessory; it’s part of the identity. The Ellisville brewery has leaned into a model that treats pizza as a steady, familiar anchor, giving guests a reason to visit and linger while the tap list rotates around it. It’s casual, repeatable and built for regulars, which makes it a fitting closer to a list about food that supports the beer, not the other way around.
Pairings
- Pizza: Buffalo Chicken Pizza (Buffalo sauce, mozzarella, chicken, and ranch drizzle)
- Beer Pairing: Show Me Haze Vol. 2 (New England/Hazy IPA–5% ABV / 20 IBU; juicy and low-bitterness, this hazy IPA tones down the heat of buffalo sauce while its citrusy notes brighten the ranch and rich cheese for a balanced, crave-worthy combo)
- Pizza: 3-Meat Pizza (pepperoni, Italian sausage, candied bacon)
- Beer Pairing: Montage IPA (American IPA–6% ABV / 55 IBU; a bold, hoppy IPA that cuts through all that meaty richness. The bitterness refreshes the palate, while the malt backbone adds depth without overwhelming the flavor-packed toppings)
- Pizza: White Pie (olive oil, garlic, mozzarella, parmesan, ricotta)
- Beer Pairing: Lunch Box Pilsner (Pilsner–4.5% ABV / 13 IBU; light, crisp, and clean. This pilsner does the job by enhancing the garlic and cheese without crowding the delicate flavors. A perfect palate cleanser that lets the pie’s creamy textures shine)
This article has been updated from its original version.
