Public House Brewery
A friend, a pint, and a session
Passion. That key element separates the mundane from the special and changes an idea into a reality. A few blocks from Missouri University of Science and Technology in Rolla, two men who are passionate about the science and technology of brewing beer own the Public House Brewing Company.
I spent a Saturday afternoon with Joshua Stacy (JS) and Joshua Goodridge (JG) talking about and tasting their work. The Joshes have been friends and band mates since high school, rocking around Missouri with their band, Sneath. Although Sneath’s genre, a power punk rock, wasn’t my cup of tea, Public House’s brews were.
A sample paddle was set before me with four of their perfected ales. While I sipped,they shared their philosophies and stories that led them to open Rolla’s only microbrewery. They both grew up watching JS’s father, Steve Stacy, make home brew. That gave them the chance to soak up the knowledge and principles of creating craft beer.
Eventually, they became garage brewers themselves 10 years ago, a path that led to “Hey, you know what we ought to do?” Described as “session beers,” Public House ales are brewed with a lower alcohol percentage (4-5 percent) than some of their high-octane cousins (7-10 percent). This allows a person to enjoy a session of sharing pints with friends. Apparently, there was a need for the comfortable atmosphere they have built too.
There’s really nothing like it in Rolla. Nooks and lounging areas, even a loft, beckon you to relax with friends. Musicians, artists, and clubs immediately approached Public House Brewing and asked for space. Art shows now share time on the walls, and music fills the air. Many people have adopted Public House as their favorite spot for club meetings or a quiet cup of Giddy Goat Coffee.
While JS and JG pontificated on the virtues of session beers, I munched on snacksfrom Swiss Meat and Sausage Company in Hermann. Artisan plates can be created off the menu, featuring a variety of meats, such as regular summer sausage, or buffalo, elk, and German summer sausages, or andouille, Krakow or Thuringer sausages, paired with select cheeses, from Asiago, Boursin, or Brie, on down the alphabet through Gouda and Gorgonzola to Parmesan and Swiss. You can also sample soupe du jour on Saturdays.
Roll on down to Rolla, stop in, and say hello to the Joshes. You can take the time to savor what passion tastes like and enjoy what Public House Brewery describes as “A friend, a pint, a session.”
For more information, visit publichousebrewery.com