1308 Frankford Ave | 12pm-2am | 267.909.8867






Baldur the Brewmaster,

a native Icelander who has studied brewing in Germany and returned to his homeland for the opportunity to brew craft beer just miles south of the Arctic Circle.

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During his time in Germany he learned German and Belgian brewing techniques, which comes through each of the three beers we had a chance to try.  The quality of the water used in brewing also added an interesting characteristic.  Water, arguably the most important ingredient, can make or break a beer.  And in the case of Einstok, water does much of the talking.

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Sourced from glaciers and filtered through lava fields- the water tastes so clean it almost overwhelms the beer itself- particularly the Icelandic White Ale.  Coriander and orange peel compliment the clean glacier appeal with a cut of citrus and spice.  The Icelandic Pale gives us a sweeter toffee and subdued hop approach, while the Icelandic Toasted Porter sticks to a very traditional direction – Dark Roasty malts that are noticeable, but not overwhelming, with a very light drinkable body that is approachable any time of the year.


It may not feel like it, but it is in fact spring, and summer is right around the corner.  Session beers tend to be my go to during these seasons, and I wouldn’t hesitate to drink like a modern day viking.


Bottle Bar East loves your face.

The End

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This month we are rolling out our first beer dinner featuring two of our favorite breweries paired with dishes designed by our own Chef Dan Bellotti.


Each Course is not only served with, but also cooked with the featured brews.


Tickets are $60, which includes four courses and four beers. They can be purchased in house or over the phone.


First Course: 

Scallop ceviche with spring onions, blood orange and grapefruit


Second Course:

Pan seared Pork belly with string bean and tomato salad


Third Course:

Quail stuffed with duck sausage, served with shaved brussels’ sprouts 


Fourth Course:

Rhubarb and Pomegranate Panna Cotta  





Southern Tier






Often times when speaking in regards to a brewery we bring the most complicated beers forward. It makes sense.  It’s not hard to go mad for the “Bourbon Counties”, “Perennials” and “Russian Rivers” of the world. They see the light of beer stores for a few hours and are soon to be whisked away to be digested or stored for a year or so in a cold cellar somewhere.  Then their are brews like Souther Tier’s new season, 2xONE. One hop (Mosaic), one malt (Special Pale).  


Southern Tier has played a big role in our cooler since the beginning. It’s an odd day that they don’t enjoy the comfort of an entire shelf just to themselves and it’s not just variety that affords them such real-estate.   

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Southern Tier’s year round, “2x”, and 12oz seasonal brews arch toward simple but well crafted recipes.  The emphasis is on clean and balanced flavors created using quality traditional ingredients (water, hops, malts, yeast, grains). 


 This does not imply that they brew uninspired beers.  They have focused on pull

ing the most out of simplicity, complimenting the overwhelming diverse variety of malts, hops, yeasts, and grains that can be drawn from every region on earth. 

This direction leads to intriguing, sometimes simple, almost always satisfying (like their new 2xOne release).  Fun and indulgent isn’t beyond their abilities(Choklat, Creme Brûlée, Pumking) and well crafted specialty brews, such as the Grand Arbor Belgian styled ale, are not absent from their repertoire. 


As the spring draws closer, and you find yourself lost in our selection at the coolers, it is a safe bet that Southern Tier has what you are feeling for.grandarbortable