The Tap Room at Weyerbacher Brewing
Phone: (610) 599-5561, ext.320
Monday – Thursday: 12 pm – 7 pm Friday & Saturday: 12 pm – 8 pm Sunday: 12 pm – 5 pm
Also available from Weyerbacher!
Brewed with deep-roasted chocolate malt, this brew has a warm, roasty flavor that balances out with a slightly dry finish.
Lots of pumpkin along with cinnamon, nutmeg and a touch of cardamom and clove give this beer a spicy, full-bodied flavor.
Belgian-Style Dark Ale brewed with cherries and aged in oak barrels. Tasting yields tart cherry and lingering malty flavors that finish dry.
Amber hued, tangy and dry on the palate, this tart beer nicely balances sour and malt.
Limited release series available from Weyerbacher!
Our revolving small batch series is a great way for people to enjoy the freshest Weyerbacher Double IPA!
Double IPA #4 is a hazy and juicy New England-style Double IPA brewed with pilsner malt and oats.
A series of special brews ONLY AVAILABLE at The Tap Room on draft and to go in 750ml bottles!
Did you know?
Every time you buy Last Chance IPA, Last Chance IPA branded merchandise or tip a bartender at The Tap Room at Weyerbacher, we make a donation to a small, local animal rescue organization in our distribution area! #DrinkBeerSaveAnimals
Find Weyerbacher in YOUR State
We dream of a day when you can have Weyerbacher in every state and every distributor, bottle shop and bar. Until then, you can check out our list of wholesalers by state here. Well… Hello Tennessee! Weyerbacher is NOW AVAILABLE in your state!
Free Beer Friday!
Listen to SPIN 107.1 for your chance to win a FREE mixed 12pack from Weyerbacher on Free Beer Friday! Check out their site for more details…
1st Course: Appetizer
Butternut squash ravioli & pumpkin ravioli served over grilled chard, with fried pancetta and sage butter
Paired with Easton Brown & Down
2nd Course: Salad
Roasted beet salad with arugula, charred goat cheese, candied pecans, raspberry coulis and blood orange vinaigrette
Paired with Sexy MotherPucker
3rd Course: Intermezzo
Limoncello sorbet with blueberry puree and crème fraîche
Paired with QUAD
4th Course: Entrée
Filet Wellington served with mashed potatoes and beer gravy and grilled asparagus
Paired with Dallas Sucks
5th Course: Dessert
Chocolate Pot du Crème served with shaved white and dark chocolate, hint of coffee and chocolate covered espresso beans
Paired with Sunday Molé Stout