American Craft Aleworks, located in the Clematis Street space formerly occupied by Bar Louie, produces “decadently crafted” beers that enhance a casual but complete dining experience. “A lot of breweries might have great beer, but they frequently don’t have wine, spirits, or good food,” says operating partner Rich Simon. In addition to offering Prohibition-era cocktails and a selection of 40 to 50 wines, American Craft Aleworks features a full menu with char-grilled burgers and dishes rarely seen in breweries (think cauliflower steaks and octopus). At Sunday’s Prohibition Brunch, items such as fish and chips or house-cured salmon accompany craft cocktails.
Still, the heart of the operation is the selection of 20 on-tap beers that cater to a wide audience. The best seller is the 1925 Lager: smooth and refreshing, with a crisp, clean finish. IPA fans will love Notoriously Hazy, a New England dry-hopped style. For customers who say they don’t like beer, Simon recommends Passion Fruit Deco, a sour beer flavored with passion fruit, orange, and guava, or Staycation, brimming with peach and vanilla.
What sets American Craft Aleworks apart are the combined talents of head brewer Erik Miller and executive chef Samantha Kittay. The two are working together to create beers that will pair well with specific menu items. “We’re taking beer and food pairing to the next level,” says Simon.
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