You’re driving through Alton, Illinois, and you see it—a massive, weathered brick building that looks like it belongs in a black-and-white photograph of the industrial revolution. That's the home of The Old Bakery Beer Company. It isn't just a clever marketing name. This place literally used to be the Colonial Bakery, and when you walk inside, you can still feel that heavy, flour-dusted history in the high ceilings and the expansive floor plan.
Honestly, most breweries try to fake "industrial chic" with some Edison bulbs and a bit of corrugated metal. This isn't that. It’s the real deal. Founded by Lauren Pattan and James Rogalsky, The Old Bakery Beer Company has become a cornerstone of the St. Louis-area craft scene, but for reasons that go way beyond just "having a good IPA."
They’re doing something different here. They’re organic.
In a world where "craft" can sometimes just mean "expensive and local," Lauren and James decided to double down on USDA-certified organic ingredients. That's a massive pain in the neck for a brewer. It limits your hop choices, makes sourcing grain a logistical nightmare, and slaps a premium on your overhead. But they did it anyway. They wanted to create a business that didn't just sell beer but actually reflected a specific set of environmental values.
What Really Sets the Old Bakery Beer Company Apart
Sustainability isn't a buzzword here. It's the whole point. While other breweries are busy chasing the latest "pastry stout" trend with heaps of artificial flavorings, the team at Old Bakery is focused on what’s actually in the soil.
You've probably noticed that most beer labels don't tell you much about the farming practices behind the barley. At Old Bakery, being organic means they aren't supporting the use of synthetic fertilizers or pesticides. It’s a cleaner product. Does it taste different? Some people say the malt profile feels crisper, more "honest." Others just like knowing their happy hour isn't messing up the local ecosystem.
They also run on 100% renewable energy. Think about that for a second. Brewing is an energy-intensive process. You’re boiling massive amounts of water, running cooling systems 24/7, and operating heavy machinery. Offsetting all of that with wind and solar credits is a huge commitment to the "Triple Bottom Line"—people, planet, and profit.
The Beer: Beyond the Organic Label
Let’s talk about the actual liquid.
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If you walk in expecting only one type of beer, you're going to be surprised. Their lineup is surprisingly diverse. The Citra Pale Ale is arguably their flagship, and for good reason. It’s bright. It’s citrusy. It doesn’t hit you over the head with bitterness like some of those West Coast IPAs that taste like you’re chewing on a pine tree.
Then you have things like the Mizura Pilsner. It’s a North American Pilsner that uses 100% Missouri-grown corn. It’s light, it’s refreshing, and it’s basically the perfect "lawnmower beer" but elevated for people who actually care about craft.
Then there are the seasonals. They do these weird, wonderful herbal infusions. I’m talking about beers brewed with hibiscus, or elderberry, or even nettles. It sounds like something you’d find in an apothecary, but it works. They have this knack for taking "earthy" ingredients and making them incredibly drinkable.
The Food Scene in an Old Colonial Bakery
You can’t talk about this place without talking about the kitchen. Most brewery food is an afterthought—greasy fries and a burger that’s "fine."
Not here.
The menu at The Old Bakery Beer Company is heavily influenced by the seasons. Because they’re already sourcing organic malt, it only makes sense that they’d source local produce too. They work with regional farmers to get greens, meats, and cheeses that actually have flavor.
If you're a vegan or vegetarian, this is basically your Mecca in Southern Illinois. They have some of the best plant-based options in the region, but they aren't "fake" food. It’s real vegetables prepared by people who know what they’re doing. That said, if you want a massive sandwich on locally baked bread (a nod to the building's heritage), they’ve got you covered there too.
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The space itself is huge. Like, "you could fit a small fleet of trucks in here" huge. It makes it a great spot for families. You don't feel like you're hovering over the next table. You can actually breathe.
The Impact on Alton's Revitalization
Alton has had some rough years, like many Mississippi River towns. But there’s a massive resurgence happening right now, and Old Bakery is right at the center of it. By taking a derelict industrial building and turning it into a destination, they’ve helped anchor a whole new wave of business in the area.
They aren't just a business; they're a community hub. They host markets, art shows, and fundraisers. It’s the kind of place where you see local politicians, bikers, families, and hipsters all sitting at the same long wooden tables.
It’s authentic.
Why the Organic Certification Matters More Than You Think
A lot of people ask if the organic thing is just a gimmick.
It's not.
To keep that USDA Organic seal, the brewery has to undergo rigorous audits. Every single ingredient has to be tracked. Every cleaning agent used on the tanks has to be approved. If a non-organic grain even touches the mill without a full teardown and cleaning, they can lose their status. It is a grueling amount of paperwork and physical labor.
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Why do it? Because James and Lauren believe that the brewing industry has a massive footprint. By proving that you can run a successful, large-scale brewery organically, they’re setting a precedent. They’re showing that "sustainable" doesn't have to mean "small" or "niche."
They’re currently distributing across Illinois and Missouri, so you don't even have to drive to Alton to try it, though you definitely should. Seeing the stacks of grain bags and the gleaming fermenters inside that old brick shell is part of the experience.
How to Make the Most of Your Visit
If you’re planning a trip, don't just pop in for one pint and leave.
Start with a flight. Their flavor profiles vary so much that you’ll want to taste the spectrum, from the light lagers to the dark, roasty stouts. Ask the bartenders about the "Buy a Lady a Drink" program or whatever local charity they’re currently supporting—they usually have a beer on tap where a portion of the proceeds goes directly to a local non-profit.
Check the "Last Call" list too. They often have small-batch experiments that never make it to cans. Sometimes it’s a weird fruit sour; sometimes it’s a traditional English ale. It’s where the brewers get to play.
Actionable Steps for Your Next Visit:
- Check the Seasonal Rotation: Before you go, look at their social media. They release "perpetual" seasonals that align with the solstice and equinox, which are usually their most creative brews.
- Look for the Cans Locally: If you can't make it to Alton, look for the white cans with the minimalist wheat logos in St. Louis bottle shops. The "Up All Night" coffee stout is a cult favorite for a reason.
- Explore Downtown Alton: Pair your visit with a trip to the nearby antique shops or a walk along the riverfront. The brewery is a great "home base" for a Saturday afternoon.
- Bring the Whole Crew: Since the space is so large, it’s one of the few breweries that can comfortably handle a group of 10+ without a reservation, though calling ahead is always polite.
- Try the Soft Pretzel: It’s a bakery building. Get the bread-based snacks. You won't regret it.
The Old Bakery Beer Company isn't trying to be the loudest brewery in the room. They aren't doing crazy marketing stunts or putting glitter in their beer. They're just making solid, organic drinks in a building that has seen over a century of history. It’s honest work, and in the craft beer world, that’s becoming increasingly rare.