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Aromas associated with beer mainly come from malt and hops. Malt can smell perfumy-sweet to rich and carmelly. Roasty, toasty, chocolaty are characteristics that come from more heavily kilned malts. Hop aromas are often described as herbal, perfumy, spicy, grassy, floral, piney, and citrusy.

Brewpubs often offer beer for take-out that is poured from the tap into glass jugs called growlers. This name dates back to pre-Prohibition time, when factory workers regularly drank beer with their lunch. Children were paid to run to the local brewery or bar to fill the workers’ pails with beer. The pails were named after the growling stomachs of those waiting.

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