Lager and pilsner
Both cold conditioned in the cellar out back, which is the slow and expensive part.-
Yard Lager
Bright and clean, with four weeks in the cellar before it sees a glass. We brew more of this than anything else.
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Ninepin
Czech-style pilsner, decoction mashed, which took Dara three attempts and one small fire to get right.
Pale and IPA
Hops land on a Tuesday and go in the tank on a Wednesday.-
Fallowmill Pale
Grapefruit and pine. The pint that pays the rent, and the one recipe we have never touched.
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Weathervane
West coast IPA. Bitter, dry and unfashionably clear, with the bitterness dialled where it was in 2009.
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Softcap
Hazy IPA, cloudy and soft. At 6.6% we hand it over in halves unless you say otherwise, and nobody has ever minded.
Cask, hand pulled
Served at cellar temperature, which is 12 degrees and not a fault.-
Kiln Bitter Cask
From a recipe we found in a drawer in the old yard office, adjusted only for hops we can actually buy.
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Yard Mild Cask
Dark mild. Almost nobody orders it, and everybody who does comes back for a second one.
Dark
Two lines, kept on all year, argued about all year.-
Nightporter Last keg
Coffee, cocoa and a finish that goes on. Brewed once a year in October, and then that is that until next autumn.
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Coalhouse
Dry stout on nitro, poured in two goes. Give it the minute it needs and it will be worth it.
Wheat, sour and saison
The end of the board, where people find the thing they did not know they wanted.-
Stone Hollow
Hefeweizen. Banana and clove, poured cloudy on purpose. Ask for a slice of lemon and we will pretend not to hear.
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Orchard Road
Cherry gose, tart and pink, brewed with fruit from Hollis Farm eleven miles up the road.
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Fifth Table
Saison. Peppery, dry and stubborn, named for the table where we argued about it for most of a year.
Guests and cider
Rosa picks the guest lines. They change most weeks and are chalked on the small board by the till.-
Two guest kegs
Usually breweries we drink at ourselves, usually within an hour of here. Ask what is on and somebody will tell you the whole story.
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Hollis Farm cider
Still, dry and properly sharp, from the orchard that gives us the cherries. Nothing added, nothing sweetened.
Nothing with alcohol in it
On the same board as everything else, in the same glassware, at the same bar.Four of the fourteen lines are always alcohol free. Whoever is driving, whoever is not drinking tonight and whoever is nine months into something should not be handed a warm bottle of something sweet and apologetic. These are the drinks we would order ourselves.
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Yard Zero On tap
Our own 0.5% pale, brewed on the same kit as the rest. Third 2.40, half 3.10, pint 5.50.
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Hollis Farm cloudy apple On tap
Pressed, not concentrated, 0.0%. Third 2.20, half 2.90, pint 5.00.
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House ginger beer
Made on Thursdays in a bucket in the back. Hot enough that you will notice on the second sip.
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Rhubarb and sumac soda
Sharp, dry and pink. The one that gets ordered by people who are drinking beer anyway.
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Seedlip and tonic, grapefruit peel
Built in a proper glass with proper ice, because the glass is half the drink.
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Cold brew, Tanner Street Roasters
Two streets away. They roast on Mondays and we collect on Tuesdays.
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Filter coffee, or a proper pot of tea
Loose leaf, a real pot, and a second cup for whoever came with you.
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Tap water
Jugs go on the table without being asked for, all night, every night.
Wine
Twelve bottles, chosen to go with fried things. Corkage is 15 if you bring your own.-
Gruner Veltliner, Kamptal
White pepper and lime. The one the kitchen opens after service.
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Chenin Blanc, Swartland
Dry, waxy, and better with the pretzel than any beer we make.
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Gamay, Beaujolais, served cold
Yes, cold. Trust us on it, or ask and we will bring it at room temperature without comment.
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Nero d'Avola, Sicily
Dark and easy going. The house red in everything but name.
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Pet-nat, whatever we found
Cloudy, dry and slightly wild. Changes every few weeks. Ask before you commit to a bottle.
Cocktails
A short list, made properly. Anything not on it, ask, and we will say yes or admit we cannot.-
The Kiln Yard
Rye, amaro and orange oil, stirred long and cold. Our own, and the only one we would call a signature.
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Margarita, salt from the kitchen
Fresh lime, shaken to order. The kitchen's malt salt on the rim if you want it.
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Negroni
Batched and rested three weeks, which is why it arrives in under a minute.
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Old fashioned, done plainly
Bourbon, sugar, bitters, one big piece of ice. No smoke, no theatre.
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Whiskey highball
Tall, cold and unfussy. The best thing on this list on a warm Friday.
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Espresso martini
We know. We make it anyway, and we make it well.
A third is a third of a pint and a half is a half. They exist so a table can share four things between them and everybody still walks home.
Prices include tax. No cover, no service charge, and the same price at the bar as at the table.
We ask for identification from anyone who looks under 30, and we would rather ask twice than not at all.
Hungry as well? The kitchen list is on the front page. Booking the back room: events@copper.example or (555) 555-0168.