On Tap
The beer list
Brewed in the cellar below the dining room. Six house beers on at all times, plus whatever the brewer is chasing that season.
Dutchman's Helles
4.8% ABVSoft, bready, and gone too fast. The beer that got the neighborhood in the door in 1991.
- Malt
- Pilsner, Munich
- Hops
- Hallertau
- Serve
- Cold, in a tall glass
Cats Amber
5.4% ABVCaramel malt, dry finish. Built for the pork chop and anything off the grill.
- Malt
- Pale, crystal, a touch of chocolate
- Hops
- Cascade
- Pairs with
- Double-cut pork chop
Santa Cruz Ave IPA
6.7% ABVPine and grapefruit, bitter the way it used to be. No apologies.
- Malt
- Pale, a little wheat
- Hops
- Centennial, Simcoe, Chinook
- Pairs with
- Brewhouse burger
Brewmaster's Hefeweizen
5.1% ABVBanana, clove, cloudy pour. Served with a lemon only if you ask.
- Malt
- Wheat, pilsner
- Yeast
- Bavarian weizen
- Serve
- Roused, in a vase glass
Cellar Porter
5.9% ABVCoffee, cocoa, a little smoke. Poured cool, not cold, from November on.
- Malt
- Brown, chocolate, roasted barley
- Hops
- Fuggle
- Pairs with
- The porter float
Seasonal Tap
Ask the barMärzen in fall, maibock in spring, and one experiment the brewer refuses to name.
- Autumn
- Märzen
- Spring
- Maibock
- Summer
- Whatever is ready
In the Cellar
How it gets made
Nothing here is contract-brewed and nothing travels further than a flight of stairs. Four steps, the same four steps as 1991.
Mash
Malt is milled and mashed in the morning, the grain bill kept short so the malt has somewhere to speak.
Boil
Ninety minutes in the copper kettle. Hops go in on a schedule the brewer has not changed in years.
Ferment
Cool and slow for the lagers, warmer for the ales. The tanks sit under the dining room floor.
Lager
Weeks of cold conditioning before anything is served. This is the part most places skip.
To Go
Growlers & kegs
House beer travels. Fill a growler at the bar, or order a keg for a party and pick it up the day before.
Keg orders need a few days' notice. Call the bar and ask for the brewer.