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Crafting beer in the heart of Downingtown, PA, ten barrels at a time.

Der Bach

4.6% Kölsch


7.7% Double IPA


6.5% IPA


5.6% Märzen

Saint James

5.7% Oat IPA


5.1% French Farmhouse Ale

Double Citra

8% Double IPA

All Helles Failed

5.2% Helles


6.8% Biere de Garde


5.5% Pale Ale

Black Horse

7.4% American Stout


Beef Brisket (gf)
Pennyslvania oak, usda certified angus prime, salt, pepper

Fried Chicken (gf)
brined then fried, boneless thigh and 2 drums

Fresh Oysters
on the half shell with mignonette, lemon and house hot sauce
baked with grana padano, lemon compound butter and grilled bread

Goat Cheese Gnocchi                                                 house made bacon lardons, parsnip cream sauce, root vegetable chips, grana padano, cranberry agrodolce, crispy sage 

Brisket Noodles (v/o)
smoked brisket, kimchi, sesame noodles, peanuts, scallions and szechuan chili oil

Shrooms n' Grits (v,gf),                                                  garlic roasted mushrooms, cashew butter grits, thyme, shaved scallions and pickled mustard seeds

Mushroom Soup (v)                                                     cashew cream, dark beer, herb wood smoked mushrooms, barley

Shrimp Yakisoba                                                              mushrooms, peppers, bean sprouts, sweet and sour soy sauce, lime juice and soba noodles

Kale and Barley Salad (v/o)                                               shaved brussels, pickled apples, roasted heirloom squash, cranberries, goat cheese, pecan vinaigrette

All sandwiches served on a toasted potato roll with choice of any topping and side

Fried Chicken
Fried Oysters
Grilled Cauliflower (v)
Crispy Mushrooms (v)


+ malted garlic aioli and napa slaw (v)
+ Stout barbecue and crispy onion straws 
+ house mustard and bread n' butter pickles

Pan Roasted Brussels Sprouts (v)
sesame, garlic, sambal, pickled apples

Roasted Parsnips (v,gf)
pomegranate molasses, toasted squash seeds, fall herbs

Charred Pickled Cauliflower (v,gf)
tahini, garam masala chickpeas, cucumber, mint

Crispy Wild Mushrooms (v)
flash fried with scallions and Korean barbecue sauce

Pickle Board
rotating selection of house made pickles with mustard, bread and butter

Potato Tots (v,gf)
house-made and served with sweet molasses bbq

Kolsch Pimento Cheese
cheddar & pepper jack, chopped house pickles, toasted french bread

Brisket Scallion Pancakes
house made kimchi and chili-soy dipping sauce

v=vegan, gf=gluten free v/o=vegan option available upon request



Wednesday: 3pm - 11pm

Thursday: 3pm - 11pm

Friday: 12pm - 11pm

Saturday: 12pm - 11pm

Sunday: 12pm - 9pm