Here we are again with Ben Knutson, resident Cicerone here at Butcher & the Boar. He gave us the down low on the high end tap setup at the bar. Not only are there 30 taps available in the main bar, the tap system in place is one you’d expect to see in any high end beer service throughout the country.

Starting the tap line are glass rinsers to ensure that each beer is served in the cleanest glass possible. As we get to the mechanics of the tap system, Cicerone Ben has something to say:

“They’re all kept at a very constant and specific temperature. They’re chilled with a glycol system - a food grade anti-freeze system that goes alongside the beer lines to make sure that they’re maintained at that temperature from the keg room up to the faucet, so that regardless of it being poured less frequently as other beers that we serve, it is served at a specific temperature and carbonation so that it doesn’t matter how often that beer is served, that throughout this service it is served at the exact same temperature and carbonation that the brewer indicates.”

We pride ourselves on giving you the beer as the brewer intended it with every glass we serve. Stay tuned as we go through our lineup selection process as well as some fall secrets.

Our Cicerone gets excited for the fall season as it gives him the chance to serve beer that peaks in restaurant food pairing potential. T’is the season of Oktoberfest, Märzen lagers, and pumpkin beers, all which are wonderfully paired with the meaty Americana menu at Butcher and the Boar.

As Ben puts it, “This is the time of year I’ve been waiting for since the restaurant opened. The caramelized flavors and clean finishes that will refresh the palate. There’s no more classic pairing than sausage and a Märzen Oktoberfest Lager… I’m extremely excited.”

This fall you can expect to see some sour and collaboration-style beers. Some beers in line right now are the Ommegang Gnomegang (a full Belgian golden ale) as well as the Boulevard Reverb (an Imperial Pilsner Ale).

Now that it’s cooling off a bit you can expect some of the richer, fuller flavor beers instead of the quaffable summer ales served since the restaurant’s opening.

What comes to mind when thinking of fall? Beer, cider, and falling leaves are all essential to the autumn experience.

A unique blend that Ben, our certified Cicerone, recommends this fall is the New Belgium Tart Lychee.

It’s an American wild ale, half of it aged in oak barrels with souring agents, the other half brewed with lychee fruit and cinnamon.

In Ben’s words: “It has an awesome, nice and tart, nice and fruity, brightly acidic quality to it. Lots of effervescence on the tone. It goes well with the pickled vegetable sides that we serve here - a really nice complement to that acidity.”

Drop by when you get a chance and give this special brew a try!