Ale & Cider on Tap
Enjoy a pint of McMenamins' finest!
Beer available to go at all McMenamins locations.
Jam Session ISA
A light and easy drinking beer that embodies the spirit of spring as it fades into summer. A trio of hops provides strong riffs of floral, pine and citrus. A majority of the hops are added in late additions, which provide full flavors and aromas without the bittering astringency. ABV: 4.77%
Fashionably Late IPA
Upfront bitterness followed by notes of bready malts makes for and easy drinking IPA. ABV: 6.32%
Serrano, Poblano, and Anaheim peppers give this beer the right kick and spice. Not too hot, these flavorful peppers combine with a light, crisp wheat backdrop. This is the perfect beer for a crawfish boil, or a wing fry, or even just an afternoon at the pub. ABV: 5.16%
On Nitro Tap:
McMenamins Irish Stout
McMenamins Irish Stout is our interpretation of the internationally renowned beer style that originated in Ireland. It’s made as traditionally as possible with our own little twist. It is a very dark, ebony-colored stout with a thick, creamy and long lasting head. The flavor is a fusion of coffee-like roasted barley. ABV: 4.90%
Imposter Session Ale
Sometimes it’s nice to taste the hops without the huge beer taste. Here is a crisp, drinkable session ale with lots of hop flavor. ABV: 5.03%
Bumble Blue Pale Ale
Based with Marris Otter malt for a unique malt profile followed by a creative hop profile with the added bonus of dry hopping with Cascade hops. ABV: 6.19
Unfrozen Caveman Porter
This Porter is a delicious mix of dark roasted grains and Sterling hops. ABV: 5.29%
An unfiltered American style fruit pale ale. A hint of raspberry gives this ale a pinkish hue.
Our flagship pale ale brewed with Cascade hops. This medium-bodied ale is copper in color.
One of our top selling ales. This is a semi-sweet full-bodied stout.
Edgefield Hard Apple Cider
Locally grown apples are juiced and fermented into a light, crisp and refreshing hard cider.
Edgefield Perry – 100% Pear Hard Cider
Just as “hard apple cider” is fermented apples, “perry” is fermented pears. We started with a freshly pressed blend 82% Bartlett and 18% Anjou pears, and feremented this to dryness. Pears, unlike apples and grapes, contain a higher percentage of unfermentable sugars (mainly sorbitol), so the finished fermentation contains a higher level of sweetness from these residual sugars. To balance out the acidity, additional fresh-pressed pear juice was also blended back into the fermented perry.