Appetizers, sides

All of our wings are smoked to perfection in our unique homemade marinades, and come served with celery and ranch on the side. (serving size of 6)

All burgers are ground beef chuck served on a brioche bun with fries and a pickle spear. Substitutions of veggie (black bean), fried chicken breast fillet, or turkey burger are available at no additional cost. Our special house yum-yum is served on the side with every burger!

$2.50

Hard ciders, apple, pear, etc.

The Pilsner beer was first brewed in Bohemia, a German-speaking province in the old Austrian Empire. Pilsner is one of the most popular styles of lager beers in Germany, and in many other countries. It’s often spelled as "Pilsener", and often times abbreviated, or spoken in slang, as "Pils." Classic German Pilsners are very light straw to golden in color. Head should be dense and rich. They are also well-hopped, brewed using Noble hops such has Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest--hop bitterness can be high.

First only brewed in Köln, Germany, now many American brewpubs and a handfull of breweries have created their own version of this obscure style. Light to medium in body with a very pale color, hop bitterness is medium to slightly assertive. A somewhat vinous (grape-y from malts) and dry flavor make up the rest.

Lager is a type of beer that is fermented and conditioned at low temperatures; it may be pale, golden, amber, or dark.

The Maibock style of beer tends to be lighter in color than other Bock beers and often has a significant hop character with noticeable alcohol notes similar to the traditional Bock. Maibocks are customarily served in the spring and are often interrelated with spring festivals and celebrations during the month of May.

Schwarzbier ("shvahrts-beer"), is simply German for black beer. It doesn’t mean that it’'s necessarily heavy or light in body, although they tend to lean towards light. Unlike other dark beers, like porters or stouts, they are not overly bitter with burnt and roasted malt characteristics that the others tend to depend on. Instead, hops are used for a good portion of the bitterness. Very refreshing and soul lifting beers, they also make a great alternative for the Winter. Especially when you are looking for a lighter beer without sacrificing depth of color or flavor,

A southern German style of wheat beer (weissbier) made with the typical ratio of 50:50, or even higher of wheat. This yeast produces unique phenolic flavors of banana and cloves with an often dry or tart edge. Slight spiciness and even flavors of bubblegum or apples are not uncommon. Little hop bitterness, and a moderate level of alcohol. The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance.

Simply broken down, Hefe (yeast) Weizen (wheat) is of German origin and traditionally means an unfiltered wheat beer with yeast in the beer. It is often referred to as "weissbier mit hefe" (with yeast). Crafted with up to 50%-65% malted wheat, the remainder of the grist is malted barley. This addition of wheat is what gives this beverage a very crisp and refreshing profile. Hefeweizens are generally highly carbonated brews and when poured these magnificent beers should be cloudy (from the higher proteins contained in wheat malt) pale gold to amber shade, with an almost overflowing meringue-like crown.

A generic form of flavored beer, some breweries actually use real fruit or vegetables, though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable. Usually done as an ale, but with less ale character to them and commonly unbalanced. The malt flavor is typically hidden with a low hop bitterness to allow the essence of the fruit or vegetable to dominate.

Belgian Pales consume the Belgian brewing scene, and were initially brewed to compete with Pilseners during the WWII time frame. They differ from other regional Pale Ale varieties, by traditionally being less bitter, using aged hops for a delicate hop finish, and boasting sweetish to toasty malt overtones. They should be decanted properly, leaving the yeast in the bottle. This will showcase their brilliant color range. Most will be crowned with thick, clinging, rocky white heads. Flavors and aromas will vary. Some have natural spice characteristics from yeast and hops, while others are spiced.

Primarily a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt character and a light fruitiness in most. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers.

Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variety in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British varieties tend to be more malty, buttery, aromatic and balanced.

First brewed in England and exported for the British troops in India during the late 1700s. To withstand the voyage, IPA's were basically tweaked Pale Ales that were, in comparison, much more malty, boasted a higher alcohol content and were well-hopped, as hops are a natural preservative. Historians believe that an IPA was then watered down for the troops, while officers and the elite would savor the beer at full strength. The English IPA has a lower alcohol due to taxation over the decades. The leaner the brew the less amount of malt there is and less need for a strong hop presence which would easily put the brew out of balance. Some brewers have tried to recreate the origianl IPA with strengths close to 8-9% abv.

Spawned from the English Brown Ale, the American version simply uses American ingredients. Many other versions have additions of coffee or nuts. This style also encompasses "Dark Ales". The bitterness and hop flavor has a wide range and the alcohol is not limited to the average.

Scotch Ales are strong ales, also known as "Wee Heavy." In the 19th century Scotland, they'd also be known as 160/-, a nomenclature based on the now obsolete shilling currency. Scotch Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew. Compared to Scottish Ales, they'll be sweeter and fuller-bodied, and of course higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. A low tea-like bitterness can be found in many examples. Best served in a "thistle" glass.

Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.

Inspired from the English & Irish Stouts, the American Stout is derived from the characteristics of both. Thankfully the innovation and originality of American brewers have taken this style to a new level. Whether it is highly hopping the brew or adding coffee or even chocolate to complement the roasted flavors associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session stouts as well.

Despite its name, a Barleywine (or Barley Wine) is very much a beer, albeit a very strong and often intense beer! In fact, it's one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic. A brew of this strength and complexity can be a challenge to the palate. Expect anything from an amber to dark brown colored beer, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol will definitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops. English varieties are quite different from the American efforts, what sets them apart is usually the American versions are insanely hopped to make for a more bitter and hop flavored brew, typically using American high alpha oil hops. English versions tend to be more rounded and balanced between malt and hops, with a slightly lower alcohol content, though this is not always the case. Most Barleywines can be cellared for years and typically age like wine.