In a twist that tells you something about how the project came together, the restaurant actually opened before the brewing equipment was even installed. Brewmaster Brandon Boshers, trained at the Siebel Institute in Chicago, now runs a house brewing program that puts out up to a dozen beers at a time, from lagers and IPAs to stouts, seasonals, and small-batch barrel-aged releases, alongside up to 40 rotating taps overall and house-made craft sodas for non-drinkers.
The space itself is built for groups: shuffleboard, a full cocktail program, a patio, a dining room, and private event capacity for up to 500 people, plus brewery tours for anyone curious about the process. A scratch kitchen backs it all up, and happy hour from 3 to 6 p.m. brings beer specials and appetizers.
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