Bartlett Brewing Co. / Bartlett Hall
A focused menu of upscale bar bites and classic American fare served alongside house-brewed beers and barrel-aged cocktails in the heart of Union Square.
Restaurant
See website for more information.
Beers
Pizzicato
Pilsner
One of our absolute favorite beers to drink and share with you all. Ultra lean and hopped up with Tettnang, Saphir, and Kazbek for cool wiffs of jasmine, black pepper, and lemon verbana. Fresh, plucky, pils. You can't beat it.
Rappaccini's Garden
Belgian-Style Witbier
It’s pillowy soft, immensely drinkable, and subtley steeped in orange peel, coriander, rose hip, chamomile, and Egyptian marigold.
Stars Aghast
American Pale Ale
A modern American Pale Ale with Mosaic, El Dorado, and Enigma hops. Dripping with pineapple, tangerine, and lemongrass. Fresh and on tap today.
Traced in Air
Belgian-Style Quadrupel Ale
We’re excited to offer you this brimmingly gorgeous Belgian Dark Strong ale, one of the world’s great beer styles and something we put a lot of thought and intention into developing. Rich but not sweet. Potent yet drinkable. A siren song of treacle, date, and spice beaconing you to tread its rocky latte-foam laden shores and lull you into its inebriating embrace
Imperial Stout
American-style Imperial Stout
This beer pays homage to the relatively roasty, hop forward stouts produced throughout the west coast in the early to mid oughts with colossal bittering and whirlpool charges of CTZ, Northern Brewer, and Centennial. It’s got all the espresso and bakers chocolate you could ask for but also a bit of citrus and pine that we think adds a cool dimension of depth and drinkability that we sometimes miss in more contemporary approaches to the style. A monster of a beer with an old school sensibility. Grab a pour and see what we mean.
Sounds Sciencey
Thiolized Hazy IPA collab w. Berkeley Yeast
An obnoxiously tropical ipa fermented with a bioengineered yeast developed by our egghead neighbors over at Berkeley Yeast to maximize the liberation of bound thiol through fermentation (the same intensely aromatic chemical compound that gives Sauvignon Blanc its passionfruit and citrus notes). Hopped to the nines with Mosaic, Motueka, and two separate lots of Nelson from Clayton Farms and Freestyle Hops in New Zealand.