OB's Brau Haus

This Bavarian pale (helles) lager is a malt accentuated beer that is not overly sweet, but is rather focused on malt flavor with an underlying hop bitterness for a smooth balanced profile. This style of beer was created in Munich in 1895 at the Spaten brewery to compete with Pilsner style beers (5.1% ABV)

This is a smooth, clean (but complex) rich beer that is one of the classic malty styles of beer. This style of lager was typically brewed in the spring, signaling the end of the traditional brewing season and stored cold (lagered) during the warm summer months, then served in autumn during the traditional Oktoberfest celebrations (5.5% ABV)

This is a very strong rich and malty full-bodied beer that has a nutty / chocolate flavor for complexity. This Bavarian specialty was first brewed in Munich by the monks of St. Francis of Paula. The term "doppel (double) bock" was coined by Munich consumers. Like many other versions of doppelbock, our version also has a name ending in "-ator" in tribute to the original Salvator (7.3% ABV)

This is the traditional style of beer from Dusseldorf. The term "Alt" refers to the "old" style of brewing (i.e., making top-fermented ales) that was common before lager brewing became popular. "Sticke" is the local vernacular for "secret" in Dusseldorf, which means the brewery does not reveal the recipe. But this much we will tell you: This beer is full-bodied and well-hopped, with a surprising balance between bitterness and nutty-malty sweetness (6.2% ABV)

In mushroom-peppercorn sauce

With a mushroom and white wine sauce

White asparagus, ham, onions, mushroom cream sauce

Sliced filet mignon, marinated in red wine and vinegar

Pork and beef stew with sauerkraut in paprika sauce with spaetzel

With Fire Roasted Bell Peppers

Served with choice of potato or veggie

Served in rahm-cream sauce over spaetzel

Koenig cut 14-16 oz

Served with brown sugar dark rum sauce, drizzled with chocolate sauce

Creole sweet dough pastry, served with powdered sugar