If you opened a brewpub, what recipes would you serve?

[jamesnsw]

1. Semi-sweet mead
2. Rotating sour
3. Cider of some sort
4. session pale ale
5. session brown
6. rotating stronger beer- IPA/Belgian Strong/Stout

And I'd do a weekly firkin of something weird. This is more what I want, I'd guess, than what would actually work in a brewpub.

 

[millsware]

The standard approach:

1) American Pilsner
2) Amber or Red ale
3) IPA
4) Stout
5) Hefeweizen
6) Seasonal: Pumpkin, O-Fest, Christmas Spice, Spring Bock, Summer Wheat, etc

Seems like almost every brewpub in the land has this configuration. Just once can't I get an Oak Aged Coffee Saison?!?!

Drop the hefe or the stout and use that tap for experimental.

 

[bkov]

Its hard to pick but off the top of my head i think i would probably do something like:
1. BM's Centential Blonde Ale
2. Dudes Lake Walk Pale Ale
3. Dennys bourbon vanilla imperial porter(without the bourbon, maybe without the vanilla)
4. Bradsuls munich oatmeal stout
5. Some IPA, not sure what i would i pick. Probably something leaning towards balanced instead of extreme bitter
6. Some fruit wheat or wit

I will never open a brewpub but some of the reasoning/thinking behind my picks

1. i picked the centential blonde mainly for the noncraft drinkers who are use to BMC, sam adams, hieny, etc. it has slightly more flavor than BMC but it goes down smooth and refreshing for all beer drinkers to enjoy.

2. Would want to have a pale ale, and dudes LWPA(in the recipe database) is one of the best ive tasted. it uses a lot of hops, but not to bitter(a lot of aroma and flavor) so this would is close to an IPA also

3. dennys porter...great recipe, one of my top all times but i would probably end up making this a seasonal since i already have a dark beer on the menu. other seasonals would probably be octoberfest, pumpkin ale, wet hop IIPA, brown ale, wit

4. bradsuls munich stout is an awesome stout, and would want a stout as one of the six. i was thinking maybe a basic dry stout instead but decided on this.

5. need an ipa

6. fruit wheat for the females

 

[bovineblitz]

Cambridge Brewing Co. in Boston, MA does this. They brew what they like--and some of it is interesting (e.g. Porter with wild yeast that gives it wine-like qualities, something like a cross between a Porter and a port). It's one of the more popular brewpubs there!

Is that the sour porter that they've had the last couple months? It was delicious!

They said they're never making it again though because it didn't sell well at all, lol.

They have a great set of house brews and I'm always intrigued by at least two of the other things they have on tap. Lately it was the Sorachi Ace Amber, that was pretty cool. The summer barleywine was amazing, made me do a double take. It made me think about barleywine differently.

 

[dirty_martini]

Mine would be my take on American brewing, which is more about american ingredients no matter the style. It's about using what is more local for you and not importing unnecessarily. I also would focus primarily on beers 7% or less. I like to take imperial styles and un-imperialize them. So here's my list

1. XPA. Something IPAish in hop flavor, but 4.5-5.5 abv. and very light in color.
2. Brown/amber. Nothing too hoppy.
3. Kolsch/helles/pils/cream ale. Just American hops. Since I can't use saaz, hallertau or tett I would use mt hood, liberty, crystal. Something like that.
4. Stout. Somewhere between a dry and American stout.
5. American saison. Saisons are great food beers and work well with citrusy am. hops.
6. ESB/special bitter/APA (American pub ale). No fuggles or EKG. Just willamette or similar.
7. Wheat. It could be Belgian style (Lots of fresh local oranges to zest) or berliner style (can make syrups from fresh fruits). No hefes, just not my thing.

I think you get the idea of my style. Americanize every style in ingredients, but take the session is better approach as opposed to bigger.

 

[jgourd]

Is that the sour porter that they've had the last couple months? It was delicious!

They said they're never making it again though because it didn't sell well at all, lol.

They have a great set of house brews and I'm always intrigued by at least two of the other things they have on tap. Lately it was the Sorachi Ace Amber, that was pretty cool. The summer barleywine was amazing, made me do a double take. It made me think about barleywine differently.

Yeah, the sour porter. I particularly enjoyed their ESB and cask ale.