{"id":7491,"date":"2020-07-21T12:15:55","date_gmt":"2020-07-21T12:15:55","guid":{"rendered":"https:\/\/ruralmo.previewmy.site\/?p=7491"},"modified":"2020-08-18T15:21:27","modified_gmt":"2020-08-18T15:21:27","slug":"river-bottoms-brewing-company","status":"publish","type":"post","link":"https:\/\/ruralmissouri.org\/river-bottoms-brewing-company\/","title":{"rendered":"River Bottoms Brewing Company"},"content":{"rendered":"

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It was supposed to just be a small microbrewery. Joe and Abbie Backes knew that people were willing to travel to visit breweries, wineries and distilleries and wanted to bring one to their hometown of Carrollton. \u201cI knew how to make beer and everyone seemed to like drinking it,\u201d Joe says.<\/p>\n

As the couple began to put a plan together, they realized that Joe\u2019s delicious beers couldn\u2019t be the sole driver for a business. There had to be food as well. What to focus on wasn\u2019t a hard decision. \u201cWhat goes better with beer than pizza? Now we\u2019re a restaurant that just has really good beer,\u201d Joe says.<\/p>\n

The couple opened the doors to River Bottoms Brewing Co. in September 2017 and serve up unique appetizers as well as a mix of classic and eye-opening pizzas. Their food is sourced as locally as possible and pairs well with one of Joe\u2019s beers that are brewed on-site on the Carroll County square.<\/p>\n

After living in nearby Kansas City for 15 years, Joe and Abbie were eyeing a move back home to raise their family. \u201cWe wanted our children to grow up in a small-town farming community in the country. When we grew up there was a little shop or pharmacy in every building on the square,\u201d Joe says noting that wasn\u2019t the case when they moved home. \u201cWe saw potential for improvement in the community and wanted to do something to help revitalize the town we grew up in.\u201d<\/p>\n

When creating the menu, they knew that pizza would give them plenty of latitude for different options. \u201cWe wanted to do traditional pizzas like pepperoni or Meat Lovers,\u201d Abbie says. \u201cBut we knew we could do some unique specialty pizzas as well that you won\u2019t find at other places. We started experimenting a lot at our home.\u201d<\/p>\n

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\u201cIt\u2019s fun to eat. It comes out and the whole family can grab a slice,\u201d Joe says. \u201cIf you do it right, it\u2019s delicious. You can make almost anything into a pizza.\u201d<\/span><\/p>\n

Those words are most exemplified with their Peanut Butter & Jalapeno Jelly with Bacon pizza. The flavors\u2019 roots are in a hamburger the owners had on a trip to Arizona. They thought it would translate well into a pizza.<\/p>\n

The base of the pie is a blend of peanut butter and ricotta cheese topped with a five-cheese blend. Next comes the bacon and sweet jalapeno jelly and it\u2019s covered with mozzarella cheese and sent through the pizza oven.<\/p>\n

\u201cPeople are hesitant to try it at first, but once they take a bite they never regret it,\u201d Joe says. \u201cIt\u2019s almost kind of buttery with the cheese and peanut butter coming out. They mix together quite well.\u201d<\/p>\n

If that is a little too adventurous for you, there are a dozen other \u2014 much tamer \u2014 options from which to choose. Classics such as the Supreme, Margherita and Veggie Lovers all feature River Bottoms\u2019 house-made red sauce as a base.<\/p>\n

For a sweet and savory pizza, go with the BBQ Chicken. The dough is blanketed in the house-made white sauce \u2014 a combination of ricotta, heavy cream, garlic and pepper \u2014 and piled high with the cheese blend, barbecue chicken, bacon, onions and mozzarella. It\u2019s topped with chives and drizzled with Big D\u2019s Sweet Barbecue Sauce, made just down the road in Norborne.<\/p>\n

\u201cThe sweetness of the barbecue shines through and goes well with the chicken,\u201d Joe says. \u201cIt\u2019s quite delicious.\u201d<\/p>\n

Abbie says the extra steps and attention to detail keep bringing in hungry patrons. \u201cI think a lot of it is our presentation,\u201d she says. \u201cAlmost all the pizzas have some sort of drizzle on top with chives or some kind of topping. It\u2019s a pizza that\u2019s specially made to order.\u201d<\/p>\n

Pizza toppings at River Bottoms are available in a few unique ways. If you\u2019re by yourself, you might want to pass on the 14-inch pie and go with a calzone. If you\u2019re all in on pizza toppings but not on carbs, try their keto-friendly Pizza Peppers. Bell peppers are sliced open and used as a vessel for the pizza sauce, toppings and cheese. Joe\u2019s favorite is the Buffalo Chicken, which features the white sauce, cheese blend, buffalo chicken, bacon, red onions, peppers and mozzarella. After baking in the oven, the peppers are drizzled with buffalo sauce and ranch.<\/p>\n

\u201cIt\u2019s a unique experience,\u201d Joe says. \u201cAlmost like eating a chicken wing stuffed inside of a pepper.\u201d<\/p>\n

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They also feature Pizza Nachos where all the toppings are placed on a bed of tortilla chips and cooked in the oven.<\/span><\/p>\n

While the pizza is the mainstay of the menu, it\u2019s not just the food that is bringing in customers. River Bottoms has a 5-barrel brewhouse allowing them to brew enough for about a dozen kegs at a time. From the classic pilsner to an oatmeal stout to Beligian-style tripel, Joe\u2019s got something for you.<\/p>\n

\u201cWe didn\u2019t want an ever changing list of beer,\u201d he says. \u201cWe wanted to have our flagship beers that we make consistently.\u201d<\/p>\n

The most popular brew is the Pre-Prohibition Pilsner. The light beer is a traditional German recipe from the 1800s. It\u2019s lightly hopped and lagered for six weeks. \u201cIt\u2019s really drinkable,\u201d Joe says. \u201cI tell people this would\u2019ve been the grandfather of what Budweiser became.\u201d<\/p>\n

If you\u2019re having trouble choosing, opt for a flight of four 5-ounce glasses to wash down your pizza.<\/p>\n

With live music on the weekends and pizza flying through their oven, Joe and Abbie say they\u2019re proud to be part of their community.<\/p>\n

\u201cWe\u2019ve got our cozy ambiance in our historic building, good food and good beer,\u201d Joe says. \u201cIt makes you feel good to add value to our hometown. You feel like you\u2019re not just living here, but you\u2019re contributing.\u201d<\/p>\n

\n

River Bottoms Brewing Co.<\/h2>\n

Specialties:<\/strong> Hand-crafted pizzas and calzones including the Peanut Butter & Jalapeno Jelly with Bacon, Reuben, Meat Lovers, Courthouse and BBQ Chicken. Appetizers including Garlic and Parmesan Bites, Pretzels and Chips with homemade salsa. Hand-crafted beer made on-site.<\/p>\n

Price:<\/strong> Appetizers from $2.50 to $8.99. Salads and entrees from $5.99 to $10.99. Pizza from $8.99 to $17.99.<\/p>\n

Details:<\/strong> Open Monday through Thursday, 11 a.m. to 9 p.m. and Friday and Saturday, 11 a.m. to 10 p.m. No smoking. Located at 12 W. Benton St. in Carrollton. Contact at 660-332-6110 and www.riverbottomsbrewing.com<\/a>. Free Wi-Fi.<\/p>\n<\/div>\n

 <\/p>\n

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It was supposed to just be a small microbrewery. Joe and Abbie Backes knew that people were willing to travel to visit breweries, wineries and distilleries and wanted to bring one to their hometown of Carrollton. \u201cI knew how to make beer and everyone seemed to like drinking it,\u201d Joe says. As the couple began […]<\/p>\n","protected":false},"author":445,"featured_media":7503,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[caption id=\"attachment_7503\" align=\"alignnone\" width=\"1920\"]
The BBQ Chicken Pizza and Pre-Prohibition Pilsner are some of the most popular items at River Bottoms.[\/caption]

\u00a0<\/p>

It was supposed to just be a small microbrewery. Joe and Abbie Backes knew that people were willing to travel to visit breweries, wineries and distilleries and wanted to bring one to their hometown of Carrollton. \u201cI knew how to make beer and everyone seemed to like drinking it,\u201d Joe says.<\/p>

As the couple began to put a plan together, they realized that Joe\u2019s delicious beers couldn\u2019t be the sole driver for a business. There had to be food as well. What to focus on wasn\u2019t a hard decision. \u201cWhat goes better with beer than pizza? Now we\u2019re a restaurant that just has really good beer,\u201d Joe says.<\/p>

The couple opened the doors to River Bottoms Brewing Co. in September 2017 and serve up unique appetizers as well as a mix of classic and eye-opening pizzas. Their food is sourced as locally as possible and pairs well with one of Joe\u2019s beers that are brewed on-site on the Carroll County square.<\/p>

After living in nearby Kansas City for 15 years, Joe and Abbie were eyeing a move back home to raise their family. \u201cWe wanted our children to grow up in a small-town farming community in the country. When we grew up there was a little shop or pharmacy in every building on the square,\u201d Joe says noting that wasn\u2019t the case when they moved home. \u201cWe saw potential for improvement in the community and wanted to do something to help revitalize the town we grew up in.\u201d<\/p>

When creating the menu, they knew that pizza would give them plenty of latitude for different options. \u201cWe wanted to do traditional pizzas like pepperoni or Meat Lovers,\u201d Abbie says. \u201cBut we knew we could do some unique specialty pizzas as well that you won\u2019t find at other places. We started experimenting a lot at our home.\u201d<\/p>

\u201cIt\u2019s fun to eat. It comes out and the whole family can grab a slice,\u201d Joe says. \u201cIf you do it right, it\u2019s delicious. You can make almost anything into a pizza.\u201d<\/p>

Those words are most exemplified with their Peanut Butter & Jalapeno Jelly with Bacon pizza. The flavors\u2019 roots are in a hamburger the owners had on a trip to Arizona. They thought it would translate well into a pizza.<\/p>

The base of the pie is a blend of peanut butter and ricotta cheese topped with a five-cheese blend. Next comes the bacon and sweet jalapeno jelly and it\u2019s covered with mozzarella cheese and sent through the pizza oven.<\/p>

\u201cPeople are hesitant to try it at first, but once they take a bite they never regret it,\u201d Joe says. \u201cIt\u2019s almost kind of buttery with the cheese and peanut butter coming out. They mix together quite well.\u201d<\/p>

If that is a little too adventurous for you, there are a dozen other \u2014 much tamer \u2014 options from which to choose. Classics such as the Supreme, Margherita and Veggie Lovers all feature River Bottoms\u2019 house-made red sauce as a base.<\/p>

For a sweet and savory pizza, go with the BBQ Chicken. The dough is blanketed in the house-made white sauce \u2014 a combination of ricotta, heavy cream, garlic and pepper \u2014 and piled high with the cheese blend, barbecue chicken, bacon, onions and mozzarella. It\u2019s topped with chives and drizzled with Big D\u2019s Sweet Barbecue Sauce, made just down the road in Norborne.<\/p>

\u201cThe sweetness of the barbecue shines through and goes well with the chicken,\u201d Joe says. \u201cIt\u2019s quite delicious.\u201d<\/p>

Abbie says the extra steps and attention to detail keep bringing in hungry patrons. \u201cI think a lot of it is our presentation,\u201d she says. \u201cAlmost all the pizzas have some sort of drizzle on top with chives or some kind of topping. It\u2019s a pizza that\u2019s specially made to order.\u201d<\/p>

Pizza toppings at River Bottoms are available in a few unique ways. If you\u2019re by yourself, you might want to pass on the 14-inch pie and go with a calzone. If you\u2019re all in on pizza toppings but not on carbs, try their keto-friendly Pizza Peppers. Bell peppers are sliced open and used as a vessel for the pizza sauce, toppings and cheese. Joe\u2019s favorite is the Buffalo Chicken, which features the white sauce, cheese blend, buffalo chicken, bacon, red onions, peppers and mozzarella. After baking in the oven, the peppers are drizzled with buffalo sauce and ranch.<\/p>

\u201cIt\u2019s a unique experience,\u201d Joe says. \u201cAlmost like eating a chicken wing stuffed inside of a pepper.\u201d<\/p>

They also feature Pizza Nachos where all the toppings are placed on a bed of tortilla chips and cooked in the oven.<\/p>

While the pizza is the mainstay of the menu, it\u2019s not just the food that is bringing in customers. River Bottoms has a 5-barrel brewhouse allowing them to brew enough for about a dozen kegs at a time. From the classic pilsner to an oatmeal stout to Beligian-style tripel, Joe\u2019s got something for you.<\/p>

\u201cWe didn\u2019t want an ever changing list of beer,\u201d he says. \u201cWe wanted to have our flagship beers that we make consistently.\u201d<\/p>

The most popular brew is the Pre-Prohibition Pilsner. The light beer is a traditional German recipe from the 1800s. It\u2019s lightly hopped and lagered for six weeks. \u201cIt\u2019s really drinkable,\u201d Joe says. \u201cI tell people this would\u2019ve been the grandfather of what Budweiser became.\u201d<\/p>

If you\u2019re having trouble choosing, opt for a flight of four 5-ounce glasses to wash down your pizza.<\/p>

With live music on the weekends and pizza flying through their oven, Joe and Abbie say they\u2019re proud to be part of their community.<\/p>

\u201cWe\u2019ve got our cozy ambiance in our historic building, good food and good beer,\u201d Joe says. \u201cIt makes you feel good to add value to our hometown. You feel like you\u2019re not just living here, but you\u2019re contributing.\u201d<\/p>

\u00a0<\/p>

Beers brewed on-site:<\/h2>