Deliciously crafted food + never filtered, naturally carbonated ales.
At BRU handbuilt ales & eats Beer Chef / Founder Ian Clark pairs his passion and knowledge for deliciously crafted food with his never filtered, naturally carbonated ales. Some dishes even use beer (or the ingredients) like the BRU Wood Roasted Sourdough Pizza made with ipa tomato sauce, ale sausage, kale, and smoked shallots or the Ice Cream Sandwich made with spent grain chocolate chip cookies and housemade malt ice cream. The beers nod to Ian’s kitchen career as well; Obitus American Brown Ale handbuilt with roasted dates and caramelized sugar or his Citrum IPA handbuilt with fresh lemon zest and juniper are just a few of the 14 rotating ales on tap. Open daily for lunch and dinner and all day happy hour every Tuesday.
Created by Ian Clark, a professionally trained chef who happens to love homebrewing as well. And since Clark designed both, he's blended them together for a contemporary brewpub that's a real reason to toast.
The taprooms of most local breweries don't serve food at all; the few that have kitchens tend to turn out standard pub grub. Thanks to chef, brewer and owner Ian Clark, BRU is an exception in every way. And this creation serves as elegant proof.