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The Publick House
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Best Beer List
beer
On Draught for February 22nd, 2012
BELGIAN
Boskeun, (10%) Brouwerij De Dolle Brouwers
Chouffe Houblon Dobbelen IPA Tripel, (9%) Brasserie d’Achouffe
Cuvée des Jacobins Rouge, (5,5%) Brouwerij Bockor
De Ranke XX Bitter, (6,2%) Brouwerij De Ranke
Dulle Teve, (10%) Brouwerij De Dolle Brouwers
Flemish Primitive Wild Ale, (10%) De Proefbrouwerij
La Chouffe, (8%) Brasserie d’Achouffe
N’Ice Chouffe, (10%) Brasserie d’Achouffe
Saison Dupont, (6,5%) Brasserie Dupont
BELGIAN-STYLE
Allagash Black, (7,5%) Allagash Brewing (ME)
Allagash Tripel, (9%) Allagash Brewing (ME)
Allagash White, (5%) Allagash Brewing (ME)
Jack D’or, (6,4%) Pretty Things Beer & Ale Project (MA)
Mestreechs Aajt, (5% ) Gulpener Bierbrouwerij (Ned)
Mischief, (8,5%) The Bruery (CA)
Our Side, (7,5%) Stillwater Artisanal Ales (MD)
Stateside, (6,8%) Stillwater Artisanal Ales (MD)
HERE
BBC Coffeehouse Porter, (6,2%) Berkshire Brewing (MA)
Bigfoot, (9,6%) Sierra Nevada Brewing (CA)
Braumeister Pils, (5,5%) Victory Brewing (PA)
Blatant IPA, (6,5%) Blatant Brewing (MA)
Double Trouble, (9,4%) Founders Brewing (MI)
Framinghammer, (10%) Jack’s Abby Brewing (MA)
Green Flash West Coast IPA, (7,3%) Green Flash Brewing (CA)
Hop Wallop, (8,5%) Victory Brewing (PA)
Lovely Saint Winefride, (7%) Pretty Things Beer & Ale Project (MA)
Midnight Expression Lager, (5%) Port Brewing (CA)
Original Sin Hard Cider, (6%) Original Sin Cidery (NY)
Smuttynose Baltic Porter, (9%) Smuttynose Brewing (NH)
Storm King, (9,1%) Victory Brewing (PA)
THERE
Aecht Schlenkerla Fastenbier, (5,5%) Brauerei Heller-Trum (Ger)
Norwegian Wood, (6,5%) HaandBryggeriet (Nor)
O’Hara’s Irish Stout, (4,3%) Carlow Brewing (Ire)
Porticus, (7%) Brauerei Bayerischer Bahnhof (Ger)
Weihenstephaner Hefeweissbier, (5,4%) Brauerei Weihenstephan (Ger)
RESERVE & SPECIALTY BOTTLE LIST
Whether seasonal offerings, one-off specialty batches, rare or vintage brews, or simply beers that we feel warrant special emphasis, the items in this section represent our effort to share with you the absolute best of what we can get our hands on – in addition, of course, to the carefully crafted draught and year-round bottle lists.
‘t SMISJE DUBBEL, Brouwerij Smisje, Oudenaarde, Belgium
Dubbel {9% / 11,2oz}
SPIKE & JÈRÔMES (Cuvée Délirante), BFM, Saignelégier, Switzerland
Rye Barleywine {12,1% / 11,4oz}
UERIGE DOPPELSTICKE, Uerige Obergärige Hausbrauerei, Düsseldorf, Germany
Strong Altbier {8,5% / 12oz}
DRIE FONTEINEN OUDE GUEUZE, Brouwerij Drie Fonteinen, Beersel, Belgium
Gueuze {6% / 12,7oz}
HANSSENS EXPERIMENTAL RASPBERRY, Hanssens Artisanaal, Dworp, Belgium
Raspberry Lambic {6% / 12,7oz}
SARASOLA SIDRA NATURAL, Sagardotegis Cider House, Astigarraga, Spain
Basque Cider {6% / 12,7oz}
RE ALE EXTRA, Birra Del Borgo, Borgorose, Italy
Hoppy Ale {6,4% / 12,7oz}
MY ANTONIA, Birra Del Borgo (w/ Dogfish Head), Borgorose, Italy
Imperial Pilsner {7% / 12,7oz}
NØGNE Ø #100, Nøgne Ø, Grimstad, Norway
Barleywine {10% / 16,9oz}
ODIN’S TIPPLE, HaandBryggeriet, Drammen, Norway
Imperial Stout {11% / 16,9oz}
PAS DE DIEUX, High & Mighty Beer, Holyoke, Massachusetts
Saison {4,5% / 22oz}
DOUZE, BFM, Saignelégier, Switzerland
Golden Ale Brewed w/ Sea Salt {6,5% / 25,4oz}
CUVÉE ANGELIQUE, Kleinbrouwerij De Glazen Toren, Erpe-Mere, Belgium
Dubbel {8,3% / 25,4oz}
FUEGO DEL OTOÑO (Autumn Fire), Jolly Pumpkin Artisan Ale, Dexter, Michigan
Spiced Farmhouse Ale {6,1% / 25,4oz}
TRAPPIST ALE
Special ales brewed by Trappist monks according to strength guidelines of Singel, Dubbel, Tripel, and Quadrupel. Ranging from 6% all the way up to 12%, these brews offer a range of flavors from spicy, crisp, and fruity to deep, rich, and nutty. These ales are often imitated, but rarely equaled.
ACHEL 8˚ BLOND, (8%)
ACHEL 8˚ BRUNE, (8%)
ACHEL TRAPPIST EXTRA, (750ml, 9,5%)
CHIMAY CAP ROUGE, (dubbel, 7%)
CHIMAY CAP BLANCHE, (tripel, 8%)
CHIMAY CAP BLEU, (quad, 9%)
ORVAL TRAPPISTE, (tripel, 6,9%)
TRAPPISTES ROCHEFORT 6, (7,5%)
TRAPPISTES ROCHEFORT 8, (9,2%)
TRAPPISTES ROCHEFORT 10, (11,5%)
WESTMALLE DUBBEL, (7%)
WESTMALLE TRIPEL, (8%)
ABBEY ALE
Commercial versions of Trappist beers, the Belgian versions usually retain the original Abbey’s name.
ALLAGASH DUBBEL, (7,6%)
DE RANKE GULDENBERG, (tripel, 8,5%)
GOLDEN MONKEY TRIPEL, (9%)
MALHEUR 10, (tripel, 10%)
MALHEUR 12, (quad, 12%)
MAREDSOUS TRIPEL, (10%)
OMMEGANG ABBEY ALE, (dubbel, 7,5%)
PRETTY THINGS BABY TREE, (quad, 8,6%)
SCALDIS, (quad, 12%)
ST. BERNARDUS ABT 12, (quad, 10%)
ST. BERNARDUS PRIOR 8, (dubbel, 8%)
ST. BERNARDUS TRIPEL, (8%)
‘t SMISJE DUBBEL, (w/ honey & dates, 9%)
TRIPEL KARMELIET, (9%)
UNIBROUE LA FIN DU MONDE, (tripel, 9%)
URTHEL SAMARANTH, (quad, 12%)
BELGIAN BLONDE/PALE
Using high amounts of Belgian candy sugar, these potent ales (6%-12%) offer crisp, light flavors of pear skin, confectioner’s sugar, and a light eau de vie note. Some are very hoppy, while others employ exotic spices to round out the palate.
BINK BLOND, (5,5%)
CARACOLE, (amber, 8%)
DE RANKE XX BITTER, (6,2%)
DUVEL, (why not? 8,5%)
MAREDSOUS BLONDE, (6%)
MOINETTE BLOND, (8,5%)
PAUWEL KWAK, (8%)
SAXO, (8%)
TROUBADOUR BLOND, (6,5%)
UNIBROUE DON DE DIEU, (tripel wheat, 9%)
WOSTYNTJE, (spiced w/ mustard seeds, 7%)
BELGIAN BROWN/STRONG DARK
Darker versions of their pale cousins above, these strong ales employ dark candy sugar along with special dark malts to create an earthier, deeper, more intense flavor.
BINK BRUIN, (5,5%)
BROOKLYN LOCAL 2, (750ml, 9%)
GOUDEN CAROLUS AMBRIO, (amber, 8%)
GOUDEN CAROLUS CLASSIC, (8%)
GULDEN DRAAK, (10,5%)
MAREDSOUS BRUIN, (8%)
OMMEGANG THREE PHILOSOPHERS, (Ommegang/Boon Kriek blend, 9,8%)
TROUBDAOUR OBSCURA, (mild stout, 8%)
UNIBROUE MAUDITE, (strong red, 8%)
BELGIAN-STYLE WHITE ALE
This style, revived by Pierre Celis at Hoegaarden, blends wheat malt, barley malt, spicy German hops, coriander, and orange peel to produce a light, crisp, unfiltered ale with a refreshing spicy citrus flavor.
AVERY WHITE RASCAL, (5,5%)
HITACHINO NEST WHITE ALE, (5%)
LA GRANDE BLANCHE, (750ml, 7,5%)
THE GREY LADY, (4,5%)
TROUBLETTE WHITE, (5%)
UNIBROUE ÉPHÉMÈRE APPLE, (5,5%)
VUUVE WHITE, (5%)
SAISON
Sturdy farmhouse ales that were traditionally brewed in winter for consumption in the summer. Semi-dry, fruity in aroma & flavor, with earthy yeast tones, mild to moderate tartness and lots of spice.
BIERE DE MIELE, (750ml, brewed w/ honey, 8%)
BIO FORET, (750ml, organic, 7,5%)
BROOKLYN LOCAL 1, (750ml, 9%)
LA CHOULETTE FRAMBOISE, (raspberry, 6%)
OMMEGANG HENNEPIN, (7,7%)
PRETTY THINGS JACK D’OR, (22oz, 6,4%)
SAISON DUPONT, (6,5%)
SAISON IMPERIALE, (750ml, 8,5%)
FLEMISH RED ALE
Sharp acidity and some color derive from aging in wooden tuns or barrels. Their sharpness makes them some of the most quenching beers in the world.
DUCHESSE DE BOURGOGNE, (6,2%)
ECHTE KRIEKENBIER, (sour cherry, 6,8%)
MONK’S CAFE FLEMISH SOUR RED, (5,5%)
RODENBACH, (750ml, 5,2%)
RODENBACH GRAND CRU, (750ml, 6%)
VICHTENAAR, (5,1%)
BIERE DE CHAMPAGNE
Brewed in Belgium then shipped to Champagne, France, these beers are refermented with Champagne yeast and cave aged before undergoing the “method de champenoise” classically used to remove the yeast from champagne bottles. Their complex, effervescent flavors give Champagne wines a run for their money.
DEUS BRUT DES FLANDERS, (750ml, 11,5%)
MALHEUR BRUT RESERVE, (750ml, 11%)
PILSNER
Originating from Pilsen, Bohemia, this dry lager uses spicy European hops to produce a clean, refreshing beer.
JEVER PILSNER, (4,9%)
KULMBACHER EDELHERB PILS, (4,9%)
VICTORY PRIMA PILS, (Amer. Pils, 5,3%)
HELLES LAGER/KELLERBIER
Similarly bright (‘helles” in German) and clean with a spicy hop character like their Pilsner cousins, but with a touch more malt for a more balanced brew. Kellerbier is an unfiltered and unpasteurized lager, leading to a smooth, heartier, and more full-bodied flavor profile.
MÖNCHSHOF KELLERBRÄU, (16,9oz, 5,4%)
WEIHENSTEPHANER ORIGINAL LAGER, (16,9oz, 5,1%)
BOCK/DOPPELBOCK/MAIBOCK
Bocks, originating from Einbeck, Germany, are stronger lagers with a more pronounced malt character, typically dark amber to brown in color, and can be lightly to moderately hopped. Doppelbocks, originally created to get monks through lent, are even stronger and darker yet, whereas maibocks are a bit lighter and more balanced in color and body.
AYINGER CELEBRATOR, (doppelbock, 6,7%)
ROGUE DEAD GUY ALE, (American maibock, 6,5%)
WEIHENSTEPHANER KORBINIAN, (16,9oz doppelbock, 7,4%)
HEFE WEIZEN
From the German “hefe,” meaning yeast and “weizen,” meaning brewed with wheat, this special Bavarian style is light on the hops but still very flavorful. Using a combination of wheat and barley malts, spicy hops, and a special yeast strain, these unfiltered beers offer a tart, fruity, spicy palate with notes of banana, clove, nutmeg, apple, and vanilla.
AYINGER BRÄU WEISS, (16,9oz, 5,1%)
AYINGER UR-WEISSE, (16,9oz, dunkel, 5,8%)
KAPUZINER SCHWARZ-WEIZEN, (16,9oz, 5,4%)
SCHNEIDER EDEL-WEISSE, (16,9oz, organic, 6,2%)
SCHNEIDER WEISSE, (16,9oz, 5,4%)
WEIHENSTEPHANER KRISTALLWEISS, (16,9oz, filtered, 5,4%)
WEIZENBOCK/WEIZEN-DOPPELBOCK
Combining the characteristics of bocks (or doppelbocks) and hefeweizens, these are stronger, darker, and richer wheat ales with a more intense malt influence. Dark fruits, toffee, and even sometimes chocolate flavors are common, in addition to the base weizen flavors.
SCHNEIDER AVENTINUS, (16,9oz, 8%)
WEIHENSTEPHANER VITUS, (16,9oz, 7,7%)
EISBOCK
Eisbocks are created by freezing off then removing part of the water content of a bock beer, resulting in a concentration of flavor and alcohol. Strong and dark, with massively intensified malt character (think toffee, dried fruit, chocolate) and little to no hop bitterness. The Schneider Eisbock is frozen Aventinus, providing an added layer of weizen flavors to an already robust and potent style.
SCHNEIDER AVENTINUS EISBOCK, (12%)
ALTBIER
German brown ales that have undergone longer maturation times, which helps mellow the typical ale fruitiness, resulting in a smooth beer with a nice balance of malt to hops.
PINKUS ORGANIC MÜNSTER ALT, (16,9oz, 5,1%)
SCHWARZBIER
German for “black beer,” schwarzbiers typically have the lighter body and cleaner flavors of a lager, but with the added depth of color and flavor from dark roasted malts.
MÖNCHSHOF SCHWARZBIER, (16,9oz, 4,9%)
RAUCHBIER
Dating back to 16th century Bamberg, Germany, rauchbiers (smoked beers) are made by drying the malts over a fire of beechwood, which imparts a smoky flavor comparable to that of smoked meats.
AECHT SCHLENKERLA RAUCHBIER URBOCK, (16,9oz, 6,6%)
PALE ALE
Originating in England when brewers started bottling their cask-conditioned Bitters, Pale Ales employ a plethora of malts and simple sugars along with fruity English hops. These ales are normally very balanced between malt sweetness and hop bitterness. American versions typically have more pronounced hops, yet stay smooth and refreshing with a full bodied malt backbone and semi-sweet finish.
BALLAST POINT CALICO AMBER ALE, (5%)
DALE’S PALE ALE, (6,5%)
GREAT DIVIDE DENVER PALE ALE, (5,6%)
GREEN FLASH HOP HEAD RED, (6,4%)
MAYFLOWER PALE ALE, (5%)
SAM SMITH OLD BREWERY PALE, (18,7oz, 5%)
INDIA PALE ALE aka IPA
Stronger and hoppier versions the Pale Ale, this style was created to fuel the soldiers fighting for the Empire in such far-flung English territories as India. The higher alcohol and hopping rates helped to stabilize the beer on its long sea voyage. Today, the hoppiest versions are brewed in America.
BEAR REPUBLIC RACER 5 IPA, (7%)
DOGFISH HEAD 60 MINUTE IPA, (6%)
GREAT DIVIDE TITAN IPA, (6,8%)
MAYFLOWER IPA, (7%)
SMUTTYNOSE IPA, (6,9%)
STONE IPA, (6,9%)
DOUBLE IPA
Surpassing IPAs in hopping levels and alcohol, these versions of the classic English Pale Ale personify the American ideal of “bigger, stronger, faster” and often use retooled versions of English hops such as Cascade, Perle, Chinook, and Amarillo.
DOGFISH HEAD 90 MINUTE IPA, (9%)
GREAT DIVIDE HERCULES, (9,7%)
BROWN ALE
Darker, slightly sweeter versions of Pale Ales, deriving their extra flavor and color from usually either darker malted grain or simple sugars. These ales are rich and robust, often with a slightly nutty character, but remain smooth and easy to drink.
BROOKLYN BROWN, (5,5%)
DOGFISH HEAD INDIAN BROWN, (7,2%)
PRETTY THINGS ST. BOTOLPH’S TOWN, (22oz, 5,7%)
SAM SMITH NUT BROWN ALE, (18,7oz, 5%)
SCOTTISH ALE/WEE HEAVY
Scottish versions of the English Pale Ale. Brewers in northern Britain preferred darker malts and sugars because of the weather. These malts produce a more full-bodied, nuttier, and slightly sweeter brew. Wee Heavys are stronger, maltier, souped-up versions of the Scottish Ale.
FOUNDERS DIRTY BASTARD, (8,3%)
OLD CHUB, (8%)
PORTER
Named after the rail yard workers in London, this dark, rich ale was originally a blend of three beers – mild, old ale, and bitter. An enterprising brewer started bottling it and named it after it’s biggest fans…the porters.
MAYFLOWER PORTER, (5,5%)
ROGUE MOCHA PORTER, (5,3%)
SINEBRYCHOFF PORTER, (7,2%)
IMPERIAL STOUT
Inspired by brewers in the 1800s to win over the Russian czar, this is the king of stouts. Boasting high alcohol levels and plenty of malt character, low to moderate levels of carbonation, and huge roasted chocolate and burnt malt flavors. Hop character can vary from none to balanced to aggressive.
GREAT DIVIDE YETI IMP. STOUT, (9,5%)
OLD RASPUTIN RUSSIAN IMPERIAL STOUT, (9%)
OATMEAL STOUT/SWEET STOUT
Oatmeal stout is brewed with flaked oats, which imparts a silky, rich character. Sweet stouts are either maltier versions of oatmeal stouts or are produced with lactose (milk sugar).
LEFT HAND MILK STOUT, (5,2%)
SAM SMITH OATMEAL STOUT, (18,7oz, 5%)
YOUNG’S DOUBLE CHOCOLATE STOUT, (14,9oz, 5,2%)
RYE BEER
Using rye grain as a portion of the malt gives these beers a moderately bitter, somewhat earthy quality and smooth finish.
BEAR REPUBLIC HOP ROD RYE, (8%)
FOUNDERS RED’S RYE, (6,8%)
STEAM BEER
Also known as “California Common”, this is the only indigenous American beer style. Due to the lack of refrigeration, Steam Beer first came about when miners during the Gold Rush were forced to make lager beers at higher temperatures usually reserved for ales. The resulting brews had the clean character of a lager but the fruity notes of an ale.
ANCHOR STEAM, (4,9%)
LAWNMOWER BEER
LIONSHEAD PILSNER
CISCO SANKATY LIGHT
GLUTEN-FREE BEER
BARD’S GOLD, (4,6%)
GREEN’S QUEST TRIPLE, (16,9oz, 8,5%)
Shots & Pitchers:
Don’t sell ‘em.
Our Glassware:
We pride ourselves on providing appropriate, brewer intended vessels for our beers whenever possible. However, this glassware is not free. We pay for it. I repeat, we pay for it. It is not yours to keep but to just borrow for a bit to enhance your beer experience.
DO NOT REMOVE GLASSWARE FROM PREMISES.
Anyone observed doing so will be told never to return and be made to drink cheap, adjunct ridden, lawnmower swill beer for all eternity. Seriously.
Our “I didn’t really like that beer” Policy:
We strive to bring to you a beer menu, both on draught and in bottle, that is not your every day ho-hum selection of every day ho-hum beers. These beers tend to be more expensive and harder to find due to their craft brewed, artisanal nature. We want you to step up and taste real, artisanal beer. However, we will not refund the cost if you simply “don’t care for your beer”. In rare cases, a beer will make its way to you that was shipped to us in poor condition. In this case we will make restitution.
Enjoy Responsibly.
Please pay close attention to what & how much you are drinking. ABVs for all draught and bottled beers are clearly marked. This does not mean you may act a fool and dive head first like a buffoon into our strongest selections. Those of you who do this stick out like a sore thumb anyway and will be asked to vacate the premises. Permanently.
menu
Moules Frites 16 (appetizer portion 9)
heaping pot of p.e.i. mussels steamed in house-made fish stock served with grilled bread and small house Belgian frites; please choose:
Pot 1: Echte Kriekenbier, herbed garlic butter
Pot 2: La Chouffe, tomato, chive, roasted garlic, prosciutto
Pot 3: Schlenkerla Rauchbier,bacon, spinach, leek, cherry tomato
Pot 4: Victory Prima Pils, red curry, coconut milk, lime, sweet chili
Monk’s Frites 6
hand-cut yukon gold potatoes fried golden brown, dusted with sea salt, served in a traditional Belgian paper cone with choice of two dipping sauces:
McChouffe roasted garlic-asiago mayo, fresh herb mayo, creamy Wostyntje beer mustard, truffle ketchup, chipotle mayo
Artisanal Cheese Board 12
selection of three artisanal cheeses, crostini, accompaniments
Vegetarian Mezze Board 11
house-made hummus, bruschetta, & spreads, pickled veggies, pita chips & crostini
Belgian Meatballs 10
pork, veal, & beef w/ braised onion, Belgian endive, Duvel gravy
Potato & Cheese Croquettes 10
Chimay & asiago cheeses, riced potato, sriracha-mustard dipping sauce
Seafood Fritters 12
with crab, scallop, & shrimp, sriracha-lime emulsion
Oven Roasted Wings [1 lb.]
dry-rubbed, honey-ale mustard sauce ($10)
sriracha-buffalo, gorgonzola dressing ($11)
Crispy Fried Calamari 9
banana peppers, arrabiata sauce
add to any salad: grilled chicken ($3), shrimp ($4), grilled flank steak ($6)
Grape & Goat Cheese Salad 10
mixed greens, toasted almond, grapes, goat cheese, tomato, cucumber, grilled pear vinaigrette
Bisteka 16
grilled flank steak, mixed greens, tomato, cucumber, crispy fried onion, house-made blue cheese dressing
Simple Mixed Greens 9
fresh herbs, apple vinaigrette
Unclassic Caesar 11
baby red romaine, grated asiago, tomato, crouton, white anchovy, creamy caesar dressing
Waterzooi aux Poissons 16
traditional Belgian stew of mixed seafood in a creamy roasted tomato and herb broth, grilled bread
Trappist Meatloaf 17
made w/ beef, pork, veal, prosicutto, & Orval Trappist ale, smashed potato, Westmalle Dubbel gravy, topped w/ melted Chimay cheese & crispy fried onion
Stuffed Bell Pepper 13
stuffed with corn, button mushroom, caramelized onion, asiago, & bread crumb, on a bed of sautéed spinach, topped with tomato sauce
Grilled Marinated Steak Tips 17
to your temperature, choice of two sides: fries, mixed green salad, smashed potato, slaw
Fish of the Moment (market)
rotating daily seafood special
Obligatory Pub Fish & Chips 14
native haddock, hand-cut fries, lemon-caper tartar sauce
Our Famous Mac & Cheese 13
orrechetti pasta, five-cheese sauce, choice of add-ins: tomato, mushroom, spinach, caramelized onion, asparagus, cherry pepper, broccoli, bacon, andouille sausage, shrimp, scallop, chicken, truffle cream
all sandwiches served with pickle spear, choice of fries, mixed green salad, slaw, or smashed potato
Publick House Burger 12
cooked to your temperature, artisan bulkie, optional accompaniments (see below)
House Made Veggie Burger 9
shaved carrot, green peas, zucchini, fresh cilantro, cumin, artisan bulkie, optional accompaniments (see below)
Marinated Grilled Chicken 11
cheddar, bacon, pesto, artisan bulkie
Monster Cubano Panini 13
cuban-spiced pork, black forest ham, pickle, swiss cheese, garlic-asiago mayo, italian panini bread
Pulled Pork 12
celery root slaw, spicy pork sauce, artisan bulkie
Sandwich accompaniments:
blue cheese, cheddar, swiss, crispy bacon, grilled portobello, sautèed onion, avocado, truffle ketchup, Dogfish Head Indian Brown bbq sauce, creamy Wostyntje beer mustard, McChouffe roasted garlic-asiago mayo, fresh herb mayo, chipotle aioli
Sides
hand-cut fries, mixed green salad, slaw, smashed potato ($3 each)
broccoli, sautéed spinach, side caesar salad ($4 each)
about
The Monk’s Cell
The Publick House is home to The Monk’s Cell. In the door and up the ramp to you left is our exclusively Belgian Beer department, where all of the drafts are reserved for beers from Belgium.
Friends of The Publick House
Allagash Beer
Pretty Things Beer and Ale Project
Brasserie d’ Achouffe
Vee Vee, A New American Bistro
The Publick House in the Media
Videos from How2Heroes
contact
THE PUBLICK HOUSE BEER BAR AND KITCHEN
1648 Beacon Street
Brookline, MA 02446
617.277.2880
BAR HOURS
Monday through Friday: 5PM-2AM
Saturday and Sunday: 4PM-2AM
KITCHEN HOURS
Monday through Friday: 5PM-11PM
Saturday and Sunday: 4PM-11PM
Sorry, but we do not accept reservations for any size party.
Directions
On the Green Line T
Take the C Line to the Washington Square Stop. Cross Washington Street to the right side of Beacon Street.
From the Mass Pike (I-90)
Take exit 18. Merge onto Cambridge Street. Continue on Cambridge Street for approximately 1 mile to Brighton Center. Take a Hard Left onto Washington Street. Continue on Washington Street until you hit Beacon. Take a Right onto Beacon Street and The Publick House will be on your right.
