That’s another feature you won’t find at most bars: the draft system allows beer to be stored (and poured) at its optimum serving temperature, so a stout will be served a little warmer than a saison or pale ale. When I was there the selection ranged from classics such as Founders Harvest Ale and Big Sky Moose Drool Brown Ale to the bizarre-sounding Omnipollo Hilma Vanilla Burger & Fries IIPA, described as a “hazy imperial ‘hoppy meal’ IPA.” When I asked about that one, the bartender described it but also poured me a sample, which let me determine that it was a well-executed beer I didn’t want to order. Later in the evening, he cracked a bomber from his personal collection—18th Street Devil’s Conclave, a double milk stout brewed with sea salt and cinnamon—and shared it with the handful of people in the bar. The Beer Temple’s bottle shop has always been a good place to try something new (several bottles are often open for sampling). With the taproom, the options have expanded exponentially.
