St. Louis: 1904 Beerhouse

You've heard of wine pairings but have you ever signed up for a beer pairing? Not to be outdone, the 1904 Beerhouse, within the walls of the new Riverside Casino in St. Louis, provides everything a beer novice — or connoisseur for that matter — may enjoy. With over 100 beers available (32 on tap) this restaurant has become a destination in itself.

I strongly suggest the mini beer tasting (below) where you can choose a selection of tempting delights in mini sizes. Executive Chef William Gideon (who has cooked for numerous presidents, culinary masters and even the lovely Julia Childs) creates exquisite meals of the highest quality to live up to your culinary ideals.



If you're unable to get to St. Louis right away here is a taste of what's on offer with Gideon's recipe for a restaurant favorite.

Wisconsin Native's Beer Cheese Soup

The recipe is the foundation to the 1904 Beerhouse’s Beer & Cheese Soup

•1 1/2 cups diced carrots
•1 1/2 cups diced onion
•1 1/2 cups diced celery
•2 cloves garlic, minced
•1 teaspoon hot pepper sauce
•1/8 teaspoon cayenne pepper
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•3 cups chicken broth
•2 cups beer
•1/ 3 cup butter
•1/3 cup flour
•4 cups milk or half and half
•6 cups shredded sharp Cheddar cheese
•1 tablespoon Dijon mustard
•2 teaspoons Worcestershire sauce
•1 teaspoon dry mustard
•popped popcorn, for garnish (optional)
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.