Frequently Brewed Beers

Keene Kolsch:  German Ale. Gold in color, light body, mildly fruity with low hop bitterness. Refreshingly light, drinkable brew.

Peachy Keene Kolsch:  German Ale. Gold in color, light body with peach flavor.

Raspberry Wheat :  American wheat beer with hints of raspbery flavor.

Oatmeal Pale Ale :  Light copper in color, smooth, silky body with fruity aromas and flavors.

No Name :  India Pale Ale. Copper in color, medium body with intense hop aroma and bitterness.

Monadnock Mt. Ale :  American Pale Ale. Medium body, assertively bitter.

Pothole Porter :  Black in color, full body, big chocolate coffee flavors with hop bitterness.

Irish Stout :  Black in color, medium body, deep roasted malt flavors.

Call to find out what's on tap today! (603)355-3335

Served in 12 and 16 oz. glasses or try our Sampler - Four beers of your choice in four oz. glasses
Pints $4.75 12 oz Glass $4.25 Sampler $4.75

Who says you can't take it with you!

Beer to go. Take home a ½ gallon Growler

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Happy Hour

Sunday - Thursday 4 PM - 6 PM

ELM CITY BREWS · $2.50 PINTS

ECB WINGS $.45

Buffalo BBQ Honey Mustard

Available in 12 oz. Bottles


Redbridge · Gluten Free Beer
Lindemans Framboise · Raspberry Lambic
La Fin Du Monde · Belgian Golden Ale


The Brewing Process



Malted barley is cracked in the Malt Mill to expose the starch centers. The cracked grains then enter the top of the Mash/Lauter Tun where they are infused with hot water to create a mash of fermantable sugars and proteins. The mash liquid (wort) is separated from the husks (lautering). Hot water from the Hot Liquor Tank is sprayed over the grain bed to wash any remaining sugars from the husks; this process is called sparging. The wort is transferred to the Brew Kettle, brought to a rolling boil and bittering hops are added. Depending on the style of beer, additional hops are added at different times to provide bitterness, flavor and aroma. Once cooled, the wort is transferred to the Fermenter. Yeast is added (pitched) and fermentaion begins. During the fermentation process, yeast converts sugars to alcohol and carbon dioxide. After fermentation, the tank is chilled to force the yeast to the bottom of the fermenter. The yeast is collected and will be used in another brew. At peak flavor the beer is transferred to a serving tank and temperature is set according to style.