MRBCo boasts approximately 100 brew recipes, with another 50 they
have yet to try out. Visitors generally have as many as 30 handles to
choose from at any time.
"We try to brew in styles you don't oen see," Sco says. "We have a lot
of experimental styles."
Try out a Brass Monkey Hazy IPA or the new Buerscotch Oatmeal
Stout, or ask the bartender to toss in a real fruit puree designed specifically
for MRBCo's cra beers. ey even have prickly pear.
Sco and Adam say it is impossible to pinpoint which brew people enjoy
the best.
"No lie, it is really all of them because people come in, and we can have
an entire room full, and every single handle is pouring," Adam says. "It just
always changes."
e MRBCo Brew Pub food menu is chock-full of fresh ingredients,
a vast majority of which are locally sourced. e Grateful Bread Bakery
and Café in Helena supplies all their breads, and their meat comes from
Montana producers.
A platter of crispy tortilla chips piled high with all the fixins' is true brewpub
fare at its best!
Cement floors, exposed ductwork, and a wide-open floor plan perpetuate MRBCo's industrial vibe.
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