Corona, Konig Pilsner, North Coast Red Seal Ale, Stone IPA, North Coast Old Rasputin Russian Imperial Stout

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Karl Strauss Irish Style Red Ale - 5.8%, Guinness Irish Stout - 4.2%, Bay City Fiesta Island Pilsner - 5.4%, Bay City IPA - 7.7%

Select four clean beer glasses (pint or appropriate style: pint for Red Ale, tulip or nonic for IPA, pint for Stout, pilsner glass for Pilsner). Rinse each glass with cold water to remove dust and chill slightly. Do not leave standing water in the glass.

1. Prepare glassware

Confirm each keg connection is secure and the correct keg is on its designated tap. Verify the CO2 pressure and regulator settings are appropriate for each beer style (generally 10–14 psi for ales and lagers; nitro or mixed gas for Guinness if available). Ensure lines have been cleaned recently (weekly or per bar schedule).

2. Check tap and beer lines

For standard carbonated drafts (Karl Strauss Irish Red, Bay City Pilsner, Bay City IPA): use a steady pull and pour at a 45° angle to create a 1/2–1 inch head. For Guinness Irish Stout on a nitro tap: perform a two-part pour — pull to about 3/4 full, allow the surge and settle (about 90 seconds), then top up to form the creamy head. If using canned or bottled stout because nitro tap unavailable, pour similarly to other drafts and allow a 1/2–1 inch head.

3. Set pour parameters

Karl Strauss Irish Style Red Ale: tilt glass 45°, open tap fully and pour smoothly to 3/4 full, straighten glass and top to create about 3/4–1 inch head. Guinness Irish Stout (nitro): hold glass at 45° and pull the tap fully until ~3/4 full; set the glass down and wait ~60–90 seconds for the surge; then push the tap away to top off for a domed creamy head. Bay City Fiesta Island Pilsner: tilt glass 45° and open tap fully; pour briskly to allow effervescence and a 1/2–1 inch white head. Bay City IPA: tilt glass 45° and pour with a bit more vigor to release hop aromatics, creating a 1/2–1 inch persistent head.

4. Pour each beer

Wipe any drips from the glass rim with a clean cloth. Place beers on a coaster or flight board if serving a tasting. When serving a single pint, present with the brewery label facing the guest if possible. For a tasting flight, arrange from lightest to heaviest (Pilsner → Red Ale → IPA → Stout) to guide palate progression.

5. Presentation

Recommend serving temperatures: Pilsner 38–45°F (3–7°C), IPA 45–50°F (7–10°C), Irish Red 45–50°F (7–10°C), Guinness Irish Stout 50–55°F (10–13°C). Communicate ABV if asked: Karl Strauss Irish Red 5.8% ABV, Guinness Irish Stout 4.2% ABV, Bay City Fiesta Island Pilsner 5.4% ABV, Bay City IPA 7.7% ABV.

6. Serving notes & temperature

After service, rinse glasses with warm water and clean according to bar glassware protocol. Check and note keg levels; change CO2 or gas settings if beers cross into new kegs or if pressure correction needed. Record any dispense issues for line cleaning or equipment maintenance.

7. Cleanup

Karl Strauss Irish Style Red Ale

Guinness Irish Stout

Bay City Fiesta Island Pilsner

Bay City IPA

draft beers

Colonel E.H. Taylor

Antique 107

Special Reserve

Bourbon Single Original Barrel

crop organic vodka, house-made bloody mary mix, blue cheese, olive, cheese, pepperoni, pepperoncini

FAMOUS MARY

BOTTOMLESS MIMOSA

Make Draft Beers Recipe in just 10m. Karl Strauss Irish Style Red Ale - 5.8%, Guinness Irish Stout - 4.2%, Bay City Fiesta Island Pilsner - 5.4%, Bay City IPA - 7.7%

Draft Beers Recipe

Descriptors

Tasting Notes

Food Pairings

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