US Brewery Tours

There's something uniquely satisfying about sampling a fresh batch of beer right where it was brewed. Take a guided tour and learn the tricks of the trade at one of these US breweries.

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Andrew Zimmern with the owners of Smoki O's in St. Louis
Andrew Zimmern with the owners of Smoki O's in St. Louis

Andrew Zimmern with the owners of Smoki O's in St. Louis

Andrew is welcomed to St. Louis institution Smoki O's by owners Otis and Earline Walker, proud purveyors of snoots, or cured pig snouts. 960 1280

  

Rib tips and snoots at Smoki O's in St. Louis

Rib tips and snoots at Smoki O's in St. Louis

St. Louis is known for its barbecue, and Smoki O's is known for its rib tip and snoots combo meal. Andrew calls their snoots crispy pig nose bacon. 960 1280

  

Pig snout salami at Gioia's Deli in St. Louis

Pig snout salami at Gioia's Deli in St. Louis

Pig snouts are a main ingredient in Gioia Deli's famous "hot salami." 960 1280

  

Andrew Zimmern hold a paddlefish in St. Louis

Andrew Zimmern hold a paddlefish in St. Louis

Paddlefish, found in Lake of the Ozarks in Warsaw, MO, are prehistoric-looking fish with a long bill nose. No one knows the reason for their spatula-like bills. 960 1280

  

Paddlefish roe

Paddlefish roe

Female paddlefish have 2 giant egg sacks filled with roe that make up 25% of their individual weight. 960 1280

  

Andrew Zimmern with Missouri fishermen

Andrew Zimmern with Missouri fishermen

Andrew fries up paddlefish roe for his fishermen friends, and learns that paddlefish roe is an acquired taste. 960 1280

  

Paddlefish roe

Paddlefish roe

Paddlefish roe can cost up to $40 an ounce once salted and turned into caviar. One female paddlefish, also known as a spoonbill, can yield thousands of dollars in roe. 960 1280

  

Pig heart pastrami sandwich at Farmhaus in St. Louis

Pig heart pastrami sandwich at Farmhaus in St. Louis

What’s in the pig heart pastrami at Farmhaus in St. Louis? Raw pig heart, brined and seasoned, then smoked and sliced. 960 1280

  

Andrew Zimmern poses with pig heart pastrami sandwich at Farmhaus

Andrew Zimmern poses with pig heart pastrami sandwich at Farmhaus

Farmhaus chef Kevin Willmann turns a pig heart into the perfect pastrami for this unique Reuben sandwich. 960 1280

  

Pecan pie with pig liver sauce at Farmhaus in St. Louis

Pecan pie with pig liver sauce at Farmhaus in St. Louis

Pig even makes an appearance at dessert at Farmhaus -- the pecan pie and pear tart topped with butterscotch ice cream and pig liver caramel sauce. 960 1280

  

Andrew Zimmern with monkey statue set in St. Louis

Andrew Zimmern with monkey statue set in St. Louis

If you stumble upon a "See No Evil, Hear No Evil, Speak No Evil" monkey set, Andrew says you have to buy it, or you’ll have bad luck. 960 1280

  

Cevapi, minced beef links, at Grbic in St. Louis

Cevapi, minced beef links, at Grbic in St. Louis

Cevapi, or sausage links made with spiced minced beef, at St. Louis' Grbic Restaurant is a staple of Bosnian cuisine. 960 1280

  

Andrew Zimmern at Joyce's Corner Kitchen in St. Louis

Andrew Zimmern at Joyce's Corner Kitchen in St. Louis

Joyce's Corner Kitchen at St. Louis' Soulard Market sells the city's famous fried ravioli, and Jell-O shots. 960 1280