Our Drinks

A German digestif with notes of Licorice, Spice and Wintergreen. Used to aid digestion for over 175 years!

Passionfruit, Mango, Banana Liqueur, OJ & Champagne

House Infused Vanilla Vodka, Espresso Liqueur, Maple, Cream of Coconut, Oat Milk, Iced or Hot French Roast Coffee, Vegan Whipped Cream

Espresso, Sweetened Condensed Milk, Maple Simple on Ice

Apple Cider, Pineapple, Brown Sugar-Cinnamon Simple, Lime, Soda Water

Spicy Tequila, Amaro Montenegro, Lime, Grapefruit, Cream of Coconut, Angostura Bitters, Nutmeg. Shaken, Up.

Vodka, Brucato Orchard Amaro, Pomegranate, Lemon, Egg White, Absinthe. Shaken, Big Rock.

Mezcal, Espresso Liqueur, Passionfruit, Maple Syrup, Angostura Bitters, Espresso Martini Foam. Shaken, Big Rock.

Brown Butter-Washed Aged Rum, Spiced Cider Syrup, Tobacco Bitters. Stirred, Big Cube.

Sesame Infused Cognac, PX Sherry, Lime, Almond Orgeat, Peychaud’s Bitters, Soda Water. Shaken, Tall.

Rye Whiskey, Ginger, Lemon, Gulden Draak Belgian Strong Ale, Cardamom Bitters. Shaken, Up.

Old Tom Gin, Bourbon, Zirbenz Alpine Liqueur, Genepy Akvavit, Dry Vermouth, Angostura Bitters. Stirred, Up.

Bourbon, Allspice Dram, Acidulated Pineapple Juice, Chai Spices, Tiki Bitters. Shaken, Tall.

Old Overholt Rye, Averna, Aperol, Luxardo

Orange Juice and Peachtree

Midori, Pineapple

Pomegranate, Peachtree, and Pineapple

Del Maguey Mezcal, Lime Juice, and Pineapple

Gin, Lemon Juice, House Lavender Simple

100% Vegan and mix made in house

Add Jameson, Baileys (or both!) to Hot/Iced Coffee.

Probitas Rum, Espresso Liqueur, Orgeat & Iced Coffee

Blanco Tequila, Lime Juice, Orange Marmalade Syrup, Rocks

French Toast Infused Bourbon, Maple Simple, Burlesque Bitters, Big Rock

Strong Barrel aged Sour Ale, Aged in Old Wine Oak Barrels. 11% (Switzerland)

New England Grown Malts! Balanced & Refreshing 5.0% (ME)

Belgian Style White Ale 5.1% (Maine)

Belgian Strong Pale Ale 8.5% (Belgium)

Brewed in the tradition of a Belgian Triple. Its high density stems from large amounts of pale malt increased with pale candi sugar in the brew kettle. Unfiltered, unpasteurized, keg-conditioned. 10% (Belgium)

Belgian Lambic Ale 6.3% (Belgium)

Belgian Dark Tripel 10.5% (Belgium)

Nitro English style Best Bitter. 4.6% (Simms Ave)

Belgian IPA 6.5% (Belgium)

Imperial Porter aged in Sherry Casks, from our precovid Vintage Collection 10.5% (Scotland)

Standard New York Cider 5% (NY)

Double IPA hopped w/ Citra + Amarillo. 8.2% (PVD)

German Style Pilsner with Fresh Yuzu Juice added during the Brewing Process. 5.2% (CT)

Hi Neighbor 5% (Rhode Island)

Foeder Fermented German-style Helles 4% (W Fountain St.)

Single hopped Pale Ale with Dolcita. 5.3% (West Fountain St.)

Hard cider made with free range apples 4.2% (germany)

Pick any four beers and get four 4oz Samples. Prices will vary.

- Blend #92 Season 17/18

Blend #57 Season 17/18

3 Fonteinen Schaarbeekse Kriek is the result of macerating local hand-picked Schaarbeekse cherries on young traditional lambic for at least one year, in a proportion of one kilo of sour cherries per liter of lambic. The cherry lambic is then blended with young lambic and bottles, after which our famous Schaarbeekse Kriek matures for another year at least in the bottle. Refined and with evolution in the glass. Natural fruit, no juice, syrup or sugars added. Unfiltered and unpasteurised. 6.3% (Belgium)

Macerated German grown vineyard peaches (weinbergpfirsich) on two- and three-year old lambics. 6.5% Belgium

East Coast Dry Cider. Crafted with Gold Rush Apples, it drinks like a Bubbly White Wine! 6.9% (PA)

German Doppelbock and one of my fave German Beers. This beer’s origins in a monk’s recipe are reflected in its heartiness. The Pope of Beers, Conrad Seidl, describes it as: “Almost black with a very slight red tone, a sensational, festive foam and truly extraordinary fragrance that at first summons up visions of greaves lard. The first taste is of mild fullness with an accompanying coffee tone, which becomes more dominant with the aftertaste. There is very little of the sweetness that is frequently to be tasted with doppelbock beer.” The Ayinger Celebrator has been ranked among the best beers of the world by the Chicago Testing Institute several times and has won numerous medals. 6.7% (Germ.)

Crisp, smooth, dry craft cider made with European Bittersweet Apples & American Dessert Apples 5% (MI)

Traditional Belgian "Oude Kriek" Lambic Ale made with 8oz of fresh cherries per pint. Spontaneously fermented ale in oak barrels and refermented in the bottle. 8.5% (Belgium)

Belgian Strong Pale Ale 8.5% (Belgium)

Heavily fruited sour with Mango, Strawberry, and Cara Cara Orange 6.5% (Sims Ave)

German Style Pilsner, Just drink it. 5.7% (Simms Ave)

Sour Ale made with Milk Sugar and Raspberries 5.5% (NH)

Sour ale bursting with tart fruit flavors and aromas of dragonfruit & mango. 5.5% (IL)

No.24 in the Black Damnation series is Octopussy! This variant sees the infamous Black Albert 13% Belgian Royal Stout, barrel-aged in Bruichladdich Octomore Scotch whisky barrels from Islay. Complex, chocolatey, smokey, peaty, and nutty. 13% (Belgium))

Black Albert barrel aged in both port & Margaux red wine barrels. Like a 13% alcoholic cake in a glass.

Fisherman's Ale aged in red and Port Wine Barrels for two years. 10% (Belgium)

Same recipe as first release in season 2017-2018. Beer of spontaneous fermentation, the Gueuzérable Tilquin is made from the fermentation of organic canadian maple syrup in a blend of 1, 2 and 3 years old lambics aged on oak barrels. Unfiltered and unpasteurized, this beer is refermented in the bottle. 10% (Belgium)

Beer of spontaneous fermentation, the Oude Pinot Noir Tilquin à l'ancienne is made from the fermentation of 260 gr of Pinot Noir grapes by liter of lambic. Unfiltered and unpasteurized, this beer is refermented in the bottle. The Pinot Grapes are organic grapes from Burger in Steinseltz. Originally, this beer was made for the 10 year anniversary of Moeder Lambic, with Pinot Noir grapes coming from Valentin Zusslin Estate, cultivated in biodynamic viticulture and harvested by hand on their Bollenberg vineyard. 8.2% (Belgium)

German Helles 4.9% (Munich)

Belgian Strong Golden Ale

Belgian Raspberry Lambic 2.5% (Belgium)

Double dry-hopped IPA featuring Simcoe, Strata, Riwaka, Galaxy, Enigma, Ekuanot, Topaz, Idaho 7 and HBC 1019 Hops. Nine Hops for nine lives! 7.5% (Sprague St.)

Hard Seltzer from our friends around the corner. 5.2% (West Fountain)

Bavarian Helles. 4.5% (MA) $9 16oz

Milk Stout 3.9% (Bristol, RI)

Tankpub served Czech styled Pale Lager. 4.2% (ME)

Saison Dupont is a world classic beer and the yardstick for one of Belgium’s most important beer styles. It is the most admired AND imitated Saison in the world. A strong, vital yeast is key to full attenuation and thus to the style. Saison Dupont is straw colored with a dense creamy head. The nose is alive, like fresh raised bread, estery with citrus and spice notes. Full-bodied and malty, it sparkles on the palate and finishes with a zesty hop and citrus attack. Incredibly compatible with food! 6.5% (Belgian)

English Stout brewed with Chocolate 5% (UK)

West Coast IPA brewed with @fourstarfarms Centennial and Cascade. 6% (Mass)

A N/A version of the classic and iconic Imperial Stout. Scrumptious! (CA)

Craft sour beer made with a combination of Guava, Sea Salt and Acidulated Malt (Hamilton, Ontario)

N/A Belgian Golden Ale.....From Belgium!

N/A New England Style IPA (MA)

N/A Craft Pilsner (MA)

Bourbon Pumpkin Pie Cider 6.66% (MA)

Imperial Cider 8.2% (NY)

Dry Cider 5% (NY)

Floral + Dry. Notes of Pear, White Pepper Spice, + Lemon.

Ruby Red, Refreshing, Notes of forest berry and cherry.

Light-hearted, merry, and low in alcohol (8.5%), Cantina di Sorbara “Emma” livens the palate with wild raspberry, cherry pop, and sweet balsamic.

Soft, delicate blend of Grenache (70%) and Pinot Noir (30%). Subtle flavors of violets, red berries and gingerbread. 14% abv.