The head brewer, Kyle Heslip, has a Ph.D in medicinal chemistry, which explains their goal to “combine artistry with chemistry.” You can tell that he really knows what he’s doing when it comes to brewing beer.
Small taproom, dim lighting, L-shaped black granite bar top, black chairs, a few tables and sofas, ductwork visible. 20 beers on tap.
BEER:
Northern Trippin New England IPA -4.50
Fruity, zesty, hazy, just the right level of hop bitterness
Mask Off Trappist Single -4.25
Sweet, malty character; mild hop bitterness
Oktoberfest -3.75
Roasted and sweet character results in excellent Marzen; needs more malt for a bigger feel
How British Am I ESB -4.25
Mild and smooth malty character; hint of hop bitterness in aftertaste; totally appropriate
Deep Descent Oatmeal Stout -5.00
Roasted malt flavors dominate; smooth and creamy character; tremendous stout!
Mr. Orange Witbier -4.50
Light bodied, no hop bitterness, perfect for the style; hint of citrus in the finish
Hansel Hefeweizen -4.00
Medium body, low level of cloves in the finish, hugely drinkable, slightly fruity
Ball Don’t Rye Roggenbier -4.75
Malty flavor dominates; rye evident and powerful; outstanding example of the style
Peck’s Porter -4.00
Excellent roasted character; very good body, could use more malt; smooth and silky
Chocola Java Stout -5.00
Made with Belgian chocolate and local coffee; could be classified as a “velvet hammer,” chocolate and coffee flavors dominate, massively smooth, despite 8.9% alcohol
Twistin Hay Irish Ale -3.75
Made with Golden Promise malt, rich dark color, coffee flavor, medium hop bitterness in the finish
FOOD:
Limited artisan menu with appetizers, salads and sandwiches. Perfect portions, unlike many places that overdo it. Try the Fall Fest Salad with smoked chicken, or The Zeus, a flavorful Gyro served on flatbread instead of pita.
