Q | What are the most popular items on your menu? Why?
A | We wouldn’t exist if we didn’t offer our award-winning smoked wings and Mildred’s sauerkraut balls. Once, we took our BBQ nachos off for a few months and the outcry still makes us cringe. Our Smokehouse salad, featuring our barbecued meats, is really popular too. Of all our barbecue, our pulled pork sandwich is one everybody always goes back to. On our brewery side, our best seller is MacLenny’s Scottish Ale. Having said that, it’s hard to pinpoint, because last year we rotated through at least 25 different beers, including 16 that were new! We sell everything we brew, so they’re all popular. A shout out should also be made for our Irish Car Bomb, which is served with our guest’s choice of any of our dark beers.
Q | Are there any items NOT on your menu that are staff favorites (that you’d be willing to serve up to any customer who asked)?
A | We try to put any staff favorites on the menu, but one item that comes to mind is a plain grilled chicken sandwich. Our chicken breasts are brined overnight, so they are really flavorful. We’ll make that for anyone who asks.
Q | What kinds of beer do you brew throughout the year? Do they change seasonally?
A | We brew traditional ales. We’ve brewed over 75 different beers since we opened 17 years ago, so we have much to pull from. In just IPAs alone, we’ve brewed 12 different ones! We always brew to season, and we brew American, British, German and Belgian-style ales, so there’s always something fresh to choose from. In the colder months, we also release our barrel-aged ales that have been maturing for a year in Woodford Reserve oak barrels. We also serve beer Nitro Fueled (nitrogen infused). We dispense cask-conditioned real ale from two beer engines, and every Friday, we celebrate Firkin Friday, where we dispense real ale from a firkin that sits on the bar. That’s beer served as it was before the Industrial Revolution. How cool is that?
Q | Tell me about these wings I hear so much about!
A | Oh, those wings! We are now slaves to what is probably our most popular food offering. Unlike those wings you get at chains that arrive small, frozen and then get dumped in a deep fat fryer, we do this: fresh jumbo wings take a bath in our seasoned brine overnight (to keep them well hydrated), then smoke them on hickory hardwood. Finally, when an order is placed, we finish them on our char-grill. Imagine that–we touch our wings three times before they arrive on your table. We used to enter wing contests in town. Each year, we’d either win best wing or people’s choice. We got bored, so we stopped entering.
Q | What is the absolute best food and beer pairing on your menu this winter?
A | That’s a tough one, because our beer rotates so frequently, so I’ll stick with something we have on tap frequently. Our bacon wrapped smoked pork loin with fresh sage leaf, wrapped with thick-cut bacon, smoked and grilled and served with horseradish mashed potatoes and ‘House-made smoked apple sauce, paired with Centennial IPA. This pairing makes you resent cold weather less. If you’re still hungry, then pair our ‘House-crafted beer ice cream sundae with a cask-conditioned darker ale for a memorable finish. We make our own ice cream that includes one of our beers in it. Bam!
The smell walking into this place makes you think it’s the middle of summer and someone’s got something in the smoker. It. Is. FANTASTIC.