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MONDAY
Meatloaf Monday
$6.99
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TUESDAY
1/2 price wings
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WEDNESDAY
$5 Burger Day
$5.00 chicken Sloppy Joes
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THURSDAY
Pulled Pork Sandwich $5
Firkin Thursdays
Whats Firkin Thursday?
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FRIDAY
Fish Fry Specials
TGIF!
See what game is on
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SATURDAY
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SUNDAY

$7 dollar RN Pitchers
$2.50 single servings
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Imperial SELECTIONS
$145.00
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Color |
IBU |
ABV |
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APRICOT WIT ALE(4) Sweet and sparkly with a hint of apricot. Allow 4 weeks
to ferment. |
Straw |
15-20 |
6.0 |
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BELGIAN TRIPEL(4)
(seasonal) A strong, golden ale based on recipes from monks of the
1930’s; also called “superbier”, it is unfiltered and
rich with full-bodied sweetness. |
Gold |
20-25 |
8.5 |
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BELGIAN GOLDEN(4)
(seasonal) Unfiltered strong ale with Simcoe hops, Belgian yeast
and candi sugar. |
Gold |
45-50 |
8.0 |
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FREEDOM PALE ALE Described in All About Beer as “HUGE AND COMPLEX”. |
Copper |
45-50 |
5.5 |
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4 C’s PALE ALE?(3) Cascade, Centennial, Chinook, and Columbus - hops, hops,
hops! |
Copper |
60-65 |
6.0 |
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DEAD POETS
IMPERIAL IPA(3)
Amarillo & Summit hops create a truly individual
taste experience |
Copper |
100++ |
8.0 |
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WINTER WARMER(3) Fresh ginger, orange peel, honey and cinnamon. Mmm, mm,
good! |
Copper |
20-25 |
7.0 |
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STRONG ALE(3) A BIG Amber Ale—You’re Not Worthy! |
Amber |
50-55 |
7.0 |
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AMBER BOCK(3) German-style strong red lager; big and malty. |
Amber |
30-35 |
7.0 |
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IMPERIAL STRONG
ALE(3) Hops abound in this big ale and are
balanced by the rich, malty base. |
Amber |
55-60 |
8.0 |
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DOPPLEBOCK(4) A smooth, silky and rich full-bodied German lager. |
Brown |
20-25 |
7.5 |
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WEIZENBOCK(4)
(seasonal) How could you not think of Aventinus? Unfiltered. |
Brown |
15-20 |
8.0 |
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DUNKEL WEIZEN(4)
(seasonal) Traditional unfiltered Dark German Wheat Bier. |
Brown |
20-25 |
4.5 |
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DARK HELMET(3) A Ringneck original, Imperial
Schwarzbier is a German style black lager, kicked up at
least one notch, maybe two! |
Black |
35-40 |
8.0 |
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IMPERIAL STOUT(3) The biggest of the stouts. Not for the timid! |
Black |
100++ |
7.5 |
Seasonal is April 15th through Labor Day
(3) denotes 3 weeks to ferment
(4) denotes 4 weeks to ferment
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