What to Know Before You Raise a Pint at the 6th Aleiversary

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First and foremost, we will be celebrating with Piney River beer all weekend long–Friday from 2 to 9 p.m., Saturday from 12 to 7 p.m. and Sunday from 12 to 5 p.m. We will not have food trucks on Friday or Sunday, but we just started offering pizza in the BARn. So, if you want a pizza with your beer, have our staff whip one up for you. Do you need a place to stay this weekend? Check out the variety of places in our area under “local info”. Boiling Springs Resort in Licking has camping and RV hook ups…

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Sixth Aleiversary Coming Up! You’re Gonna Be Here, Right?

By | Beer Events, The BARn, The Beer | No Comments

Piney River Brewing Company is celebrating their sixth anniversary on Sat., Mar. 25th at the brewery in Bucyrus. The “6th Aleiversary” party will be held at the BARn—the brewery and tap room located off Junction ZZ—from 12 to 7 p.m. “Once again, we are looking forward to enjoying a beautiful spring day in the Ozarks at our upcoming Aleiversary,” Joleen Durham, co-founder and owner, said. Durham described the Aleiversary as “the biggest event in Bucyrus”. Each spring hundreds of people from across the region visit the Piney River Farm for the Aleiversary. “The event is family-friendly, and there is no charge…

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We Need Another Brewer for Our Team

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Since Piney River Brewing Company was founded in 2010, we have dedicated ourselves to brewing high quality, handcrafted beers that celebrate the Ozarks. We are an independent family-owned farm brewery located in South Central Missouri. Every day presents new challenges and opportunities in our small business, and we seek imaginative and innovative people that are passionate about craft beer to join our award-winning brewery team.  You could be the lucky person that gets to work here: And play with us in the Ozark National Scenic Riverways and Mark Twain National Forest:                 And…

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Raise a Ruckus with Us

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Anybody out there interested in raising a ruckus with us? Let’s do it next week!  Because Raise A Ruckus, our imperial stout will be out next week, and it’s delicious. We also think it’s ruckus worthy. Here’s the story. Last year we brewed up our first imperial stout with KC homebrewer Michael Wells. The beer was delicious and a big hit in our tap room and in the retail accounts where we were able to place some kegs of the beer.  As we were planning for our 2017 production schedule, Brian and I knew that we needed to bring back another big and…

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Piney River Flows Through Kansas City

By | Beer Events, The Beer | One Comment

The Big Piney River in Texas County is a wild and a wonderful place.  We are lucky enough that we live here.  When we’re not working, we love to sneak away to this river for a day or a couple of hours.  We truly believe that everyone should be able to experience a glorious day on an Ozarks stream.  So please put a day on the Big Piney on your bucket list. Until the day comes that you find yourself on our river, we’re doing our best to bring a little bit of the river to you.  And Kansas City, as…

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Going to Kansas City, Kansas City Here Piney River Comes

By | The Beer | 2 Comments

Amazing things can happen in Kansas City. On May 17, 1997 Brian and I traveled to KC for our first Kansas City Royals baseball game.  We were celebrating our first anniversary with a few days in KC. The Royals were playing the Tigers.  The Royals weren’t as well regarded in baseball at the time.  Since we avidly followed the St. Louis Cardinals and the National League, we really didn’t know much about the Royals or the Tigers, but we were at a baseball game together. And we loved baseball.  Kaufman Stadium was really beautiful, too, with the fountains in the outfield. We had…

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Honey, I Shrunk the Piney River Cans

By | The Beer | 2 Comments

Today was a cloudy, rainy day on the Piney River Farm; not too different from the cloudy, rainy night in 2011 when Piney River first canned craft beer in the Ozarks. Today’s first–12 ounce Piney River cans. Those of us that have been canning beer on the Farm are still trying to adjust to these smaller cans in our hands, but we’re doing what many of our consumers and our distributors have asked us to do by putting our beer in a smaller can. Waaay back in 2011 when Piney River was the first microbrewery in the state to can beer…

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Chchchchanges Coming in 2017

By | The BARn, The Beer | No Comments

We are so excited to bring you the Piney River Brewing Company 2017 release calendar! Twelve ounce cans are headed your way! There will be more information about that later, and actual 12 oz cans sooner rather than later, too. Stay tuned for that! We are releasing–in limited quantities–new canned beers throughout the year. They are Raise a Ruckus Imperial Stout, River Access Ozarks Lager and Aux Arcs Saison. And that foeder, those barrels, the original BARn is officially where we’ve got the funk going on.  The first of our Farm Raised Funk was Lizzie Twister, the first funkified beer…

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Piney River Brewing Wins Two Medals at the US Beer Open Championship

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Piney River Brewing recently won two bronze medals at the US Open Beer Championship for their Black Walnut Wheat and Bronzeback Pale Ale beers. The US Open Beer Championship is held annually in Oxford, OH. Over 5,000 beers from around the world were entered in 90 different beer style categories. The contest is open to professional brewers and home brewers. US Open judges hail from England, Canada and the US. Black Walnut Wheat won in the “American Wheat Dark” category. This American-style wheat beer is dark in color and is brewed with hand harvested black walnuts.   The beer features an…

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First of the Piney River Farm Raised Beers…Lizzie Twister

By | The BARn, The Beer | One Comment

We’ve made a new beer that’s selling like hot cakes this summer in the tap room. Lizzie Twister is a Berliner-style weisse beer which means that it’s a style of wheat beer traditionally made in Germany. In fact, a Berliner weisse is a tart wheat beer. This style of beer is also traditionally low ABV, so Lizzie is a mere 4% which is nice and easy on a hot day in the Ozarks. To make this beer, we brewed the beer then pithed lactobacillus into the beer while it was in the fermentation vessel. The lactobacillus when used properly gives…

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