Bartenders in
Top class &
style.
Small-set of Bartenders trained with excellence, poured a hundred drinks from where they learn from the best. No shortcuts, no filler — just severe training, practice, etiquette, and patience.
Corporate / House party / Wedding bar
A brewhouse on the
edge of the rail yard.
Anvil & Hops started in a leaky warehouse with one second-hand kettle and a stubborn idea: that beer should taste like the place it’s made. Nine years on, we still brew every batch by hand.
Our storyOn Tap Now
Anvil West Coast IPA
Dry, piney, resinousIronside Stout
Oatmeal, cocoa, espressoRail Yard Pilsner
Crisp, floral, clean finishFoundry Amber
Toffee malt, soft bitternessHopfield Hazy
Juicy, soft, citrus-forwardFour steps. No shortcuts.
Malt
Whole grain milled in-house and steeped to pull warm, bready sugars from the husk.
Mash
A slow rest in the tun converts starch to fermentable sugar — the brewer’s patience tax.
Boil
Wort meets fire and hops. Bitterness, aroma, and clarity are all decided here.
Ferment
Yeast does the quiet work for weeks in cellar tanks until the beer is ready to pour.
“Beer should taste like the place it’s made.”
— DELANEY HART, HEAD BREWER & FOUNDERWhat the regulars say
The Ironside Stout is the best pour in the city, and the taproom feels like a friend’s garage in the best way.
Marcus T. · Regular since 2019Knowledgeable staff, rotating taps that are always interesting, and cask Fridays are not to be missed.
Priya N. · Untappd 4.7★Come drink it
at the source.
