A taproom is a brewery's living room: a place to sit down, taste what is on tap and talk about it. The O-Town taproom is in development, and this page describes what we are building toward.
A taproom pours beer made by the brewery that owns it. That sounds simple, but it changes the experience. Beer is poured close to where it was made, the people behind the counter can tell you what is in the glass and why, and the menu can change when a batch finishes instead of when a distributor delivers.
That is the idea we are working from. The taproom is meant to be a comfortable, unhurried room where you can order a pour, try something you have not had before and leave knowing a little more than when you arrived.
Because the brand is new, we are not publishing a fixed tap list, hours or prices here. Those details will be decided and shared directly rather than guessed at on a web page.
Variety is the point of a craft taproom, so the plan is a mix of approachable and adventurous styles. Someone who usually drinks a crisp lager should find something familiar, and someone who wants a hazy IPA or a roasty stout should be able to ask for it without apology.
Flights, which are several small pours on one tray, are the easiest way to compare styles side by side. If you are not sure whether you prefer an ale or a lager, or what separates one IPA from another, a flight answers the question faster than any description. Our guide to beer styles gives you vocabulary before you arrive.
Glass cleanliness, pour angle and head height change how beer smells and tastes. A clean glass lets carbonation escape properly and a good pour leaves a modest, stable head. We care about these details because they are the difference between beer that tastes as intended and beer that does not. If you want to see what goes into a proper pour, read how to pour a beer properly.
Beer is better with company. The taproom is planned to work for couples, friends, small teams and families with adult guests who want a table and a conversation. Food service, outside food policy and entertainment are not decided yet, and we will not promise them here.
If you are thinking about bringing a larger group, tell us through the inquiry form. Group visits are easier to host when we know the headcount and the occasion in advance, and bigger gatherings may be better suited to our private events and buyouts.
When you are matching beer to a meal, our pairing basics guide gives a few simple principles that work with nearly any menu.
Alcohol service is for guests of legal drinking age, and ID is expected. A standard drink in the United States is 12 ounces of beer at 5 percent alcohol by volume, and many craft beers are stronger, so a pour at higher strength counts for more. Our guide to ABV and IBU explains how to read a label.
Pace yourself, eat something, drink water and arrange a safe ride home before you start. Our staff may decline service when someone has had enough. That is part of running a taproom well, not a judgment.
Taking the experience home. Part of the plan is letting people carry the taproom out the door. Growlers and crowlers are filled for sharing at home, and larger orders can become a keg for a party. See kegs and to-go beer for how that works, and ask us what is allowed where you live, since rules on to-go sales vary by state and sometimes by county.
The taproom is in development and we do not publish dates or hours yet. Send an inquiry and we will tell you where things stand.
Food plans are not final. We will share what is decided rather than promise something we have not settled.
Group visits are welcome in principle. Tell us the headcount and occasion through the form so we can plan, and ask about buyouts for larger private gatherings.
Non-alcoholic options are part of the plan, because every group has designated drivers and guests who do not drink.
Tell us what you are planning and we will reply with what we can offer and what we need to know next.