Interruption Public House & Brewery (330 Sonderen) is gearing up to launch in the former Good News Brewing location in O’Fallon, Missouri.
“We’re diligently finalizing the menu, hiring staff, completing various tasks, and awaiting one last permit,” shares Donnie Cochran, co-owner of Interruption Brewing. “We’re all set mentally to open.”
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While an official opening date has yet to be announced, Cochran mentions that the brewery anticipates starting with a soft opening in May.
The specific tap list may vary between the soft opening and the official launch due to limited batch sizes and initial demand. For its upcoming soft opening, the brewery intends to serve a variety of styles, including:
- Good Karma: A West Coast IPA that gained enough popularity to be included in Good News Brewing’s main production lineup
- Marky Mark and the Hazy Bunch: New England IPA
- Blended Dimension: Fruited sour
- Java the Nut: Vanilla coffee brown ale
- Remnant: Pale ale
- Work From Home: Witbier
- Vape Trix: Hazy wheat ale brewed with Trix cereal
The taproom will feature 10 taps, including seven house beers, as well as Michelob Ultra, a cider, and a customizable seltzer.
Cochran and fellow brewer Matt Fair, alongside partners Jen Cochran and Laura Meyer, describe their brewing philosophy as story-driven. “For all of us, it signifies that brewing begins with real-life experiences rather than just recipes or trends,” explains Jen Cochran. “Inspiration often arises from shared moments, conversations about family traditions, holidays, or a simple experience that ignites an idea.”
The initial food offerings will consist of wood-fired pizza, sandwiches (Italian, prime rib, and pastrami), and appetizers (such as wings and toasted ravioli). The aim is to keep the food simple and complementary to the beer without transforming the space into a full-service restaurant.
The Backstory
Cochran started homebrewing in 2018 and gained recognition through a homebrewing competition at Good News Brewing. This experience led to small-batch releases brewed on a one-barrel system, which were often served from a single tap and sold out rapidly.
After operating with a single tap and small batches brewed on borrowed equipment, the brewery announced its plans to expand into a permanent location. What began as a project defined by limitations—one tap, small batches, and borrowed resources—now has the potential to flourish.
“What feels right about this journey is that it has evolved organically,” states Jen Cochran. “It has developed through relationships and trust, not by rushing the process.”
“Until now, many people have known Interruption through the beer itself, one batch at a time,” adds Cochran. “Having our own space allows us to finally broadening our offerings with more styles, flavors, and opportunities to experiment and share our passion.”
“Equally important, it enables us to enhance the overall experience,” Cochran continues. “It’s not just about what’s in your glass; it’s about the atmosphere—welcoming, relaxed, and easy to enjoy.”
