Ironside
IPAPine, grapefruit pith and a resinous, dry finish. Our flagship West Coast IPA, dry-hopped twice with Simcoe and Centennial.
Sixteen rotating taps of hop-forward IPAs, crisp lagers and dark, patient stouts — brewed in the warehouse behind the bar and never trucked further than the pour spout.
Ten of our sixteen lines, poured fresh from the tanks out back. Filter by style and find your next pint.
Pine, grapefruit pith and a resinous, dry finish. Our flagship West Coast IPA, dry-hopped twice with Simcoe and Centennial.
Crisp, bready and clean with a snappy finish. Cold-conditioned for six weeks — the pint you order for the whole table.
Roasted coffee, dark chocolate and a smooth, oat-soft body. Poured on nitro for a cascading, cream-thick head.
Passionfruit and lime over a tart, kettle-soured base. Bright, puckering and gone before you know it.
Mango, tangerine and a soft, pillowy mouthfeel. Our New England IPA, loaded with Citra and Mosaic and unfiltered.
A German-style pilsner — floral Saaz hops, cracker malt and a dry, quenching bite. Poured tall and cold.
A robust porter — toffee, cocoa and dark stone fruit, with a whisper of smoke. Warming without the weight.
Tart rhubarb and ripe strawberry over a wheat base. A fruited kettle sour that drinks like a summer porch.
Caramel malt, toasted hazelnut and a pinch of autumn spice. Our fall seasonal, on tap while the leaves turn.
A spiced winter ale — cinnamon, orange peel and a warming boozy glow. Limited winter release, tapped once a year.
No beers in that style right now — check the full tap list or ask at the bar.
No TVs, no bottle service, no pretence — just long communal tables, a shuffleboard, and beer poured a few steps from where it was brewed.
Smoke & Barrel BBQ on Fridays, La Birria Taco Co. on Saturdays, plus a rotating guest each Sunday — full schedule posted at the bar.
Bring your own 64oz growler or grab a sealed 32oz crowler to go — filled fresh off any line that isn’t a nitro pour.
Shuffleboard, a shelf of board games and 40-foot communal tables built for meeting the folks next to you.
Can’t decide? Build a five-pour tasting flight from anything on the board and work your way across the tap wall.
Hops started in a leaky corner of the old Ironworks foundry, where Dana and Marcus spent two years and forty-one failed batches chasing a single West Coast IPA worth naming. Batch forty-two became Ironside — and the taproom door opened three weeks later.
A decade on we still brew every drop on-site in small, stubborn batches. We buy hops by the bale from growers we’ve met, mill our own grain, and refuse to ship a beer further than the length of a hose. If it’s in your glass, it was made in the room behind you.
Whole grain crushed in-house the morning of every brew day.
Steeped hot to convert malt starches into fermentable sugar.
Ninety minutes with hops added in careful, timed charges.
House yeast pitched, then two weeks cool and patient.
Cold-crashed and rested until it’s bright and ready.
Straight from tank to tap line — never a truck in sight.
There’s a reason to swing by every night of the week. No cover, no reservations — just show up.
Six rounds, free to play, and the winning team drinks the next round on us. Host: Marcus, quizmaster.
An easy 5K loop from the taproom door and a cold pint waiting when you’re back. All paces welcome.
Local bands on the loading-dock stage — folk, funk and the occasional questionable cover set.
A one-off cask-conditioned special, tapped by hand at the bar. When the firkin’s empty, it’s gone.
A guest brewery we love takes over six of our lines for the night. Meet the brewers, try the rarities.
Bring a record from home and we’ll spin it on the taproom turntable. Slow pours, good grooves.
Fill a growler, wear the logo, gift a friend. Tap a bag icon to add to your order and pick it up at the bar.

Heavyweight charcoal cotton with the amber wordmark across the chest.

Reusable amber growler — buy once, then refill from any open line.

Four sealed 32oz cans, filled and capped to order. Mix any four beers.

The proper 16oz shaker glass we pour into — take the taproom home.

Structured six-panel cap with an embroidered hop cone and flat brim.

Fleece-lined pullover in charcoal with a teal back print. Runs true to size.

Speckled enamel mug for the campfire, the desk, or a porch coffee.

Beer, merch, food trucks — good for anything across the bar. Any amount.
Bring your own or buy one at the bar. Filled fresh off the line, sealed to travel.
Tap walls, tank rooms, packed Friday nights and quiet Sunday pours.
Tucked into the old foundry on Ironworks Ave — look for the roll-up door and the smell of hops.