Sometimes, inspiration strikes in the most unexpected places. For Ben Dressel, it wasn’t in the kitchen of Dressel’s Pub (419 N. Euclid) or during a pandemic pivot—it was on a climbing trip in Ridgway, Colorado.
“I was on a climbing trip and walked into this tiny pub with a small brewhouse tucked in the corner. It had this incredible vibe—just a handful of tables, a bar, and a brew system,” Dressel recalls. That small pub, Colorado Boy Pub & Brewery, owned by brewer Tom Hennessy, planted a seed in Dressel’s mind that would come to fruition more than a decade later.
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Fast-forward to 2024, and Dressel’s Pub has launched its own brewing operation, Rock & Horse Brewing Company. The pub, a Central West End staple for more than 40 years, is now brewing its own beers, marking a new chapter for the iconic family-owned spot.
The Concept
The idea of brewing beer at Dressel’s had been lingering for years, but it wasn’t until the pandemic that it became a serious consideration. “We shut down in June 2020 and quickly realized we couldn’t reopen as we were. The pub needed something more, something to make it viable for the next decade,” Dressel says. The pub had been a cornerstone of the neighborhood for years, but Dressel wanted to offer something fresh, not just for his patrons but for himself as well.
After signing up for one of Hennessy’s brewery training courses in Colorado, Dressel returned to St. Louis with a renewed vision. Rock & Horse Brewing, the brewery housed in the pub’s basement, was born. (The name reflects Dressel’s passions: ‘rock’ for his love of climbing and ‘horse’ for his family’s interest in horseback riding.)
Of course, Dressel’s journey into brewing wouldn’t have been possible without support from the local brewing community as well. “The local brewing scene is so supportive,” Dressel says. “People like Jake Hafner at Civil Life and the folks at Perennial have been incredibly helpful.” This collaborative spirit helped him navigate the steep learning curve of brewing, guiding him through recipe development, technical brewing processes, and day-to-day operations.
The Beer
Although new to brewing, Dressel took on the challenge with a commitment to quality and balance. “I’m still learning, but I wanted to brew beers that not only fit with our food but also had that clean, drinkable quality I enjoy,” Dressel says.
The brewery’s first lineup reflects his dual love for both British and American beer styles. Saddle Sore IPA was the first beer that Dressel brewed. It’s an homage to both his brewing journey and the long hours spent getting the pub and brewery ready. “It was a long, hard ride to get here, so the name felt right,” Dressel says. “It’s dry-hopped with Centennial, Cascade and Chinook hops, giving it that classic West Coast bitterness.”
Other standout beers include Otto’s Nordwand Pilsner (a nod to Dressel’s German heritage) and a light, refreshing Belgian witbier called White House Witbier (brewed with orange peel, coriander, and pepper). “We wanted something light and refreshing, especially for summer,” says Dressel. “This one hits the spot with zested orange and some classic Belgian spicing.”
The pub’s Welsh roots are honored with Cwrw Welsh Ale (koo-rhew), a dry, easy-drinking ale named after the Welsh word for beer. “It’s very light, around 4 percent, and has a good bitterness with not a lot of malt,” says Dressel. “It’s clean and dries out well, making it super drinkable.”
Additionally, Joe Brown Brown Ale, a northern English-style brown, adds depth to the tap list. Named after legendary British rock climber Joe Brown, this beer is rich in chocolate malt with a dry, nutty finish. “It’s a little chocolatey but fairly dry,” says Dressel, “and it’s going over great.”
Dressel’s most recent brew, Red Horse Ale, a British-inspired IPA, is currently fermenting. “It’s not just about brewing any beer,” he says. “it’s about creating something that feels right for our pub.”
The Atmosphere
Although the brewing system is tucked away in the basement, Dressel has kept much of the pub’s original charm intact. “We wanted the space to still feel like Dressel’s. There’s this sense of history but now with something new and exciting alongside it,” he adds. “We had to cut a hole in the floor to drop the brewery into the basement and completely redo the bar area. But we made sure to preserve the original atmosphere.”
Looking ahead, Dressel is excited about expanding Rock & Horse’s offerings and collaborating with other local breweries. “We’re still in our early days, but there’s so much potential for growth,” Dressel says. Whether through new seasonal beers or special collaborations, Dressel hopes to keep surprising his patrons with what’s next.
