Originating in Butte, Montana in the 1890s, a Boilermaker is a pairing of beer and whisky, to create a drinking experience more than the sum of its parts.
Enter Boilermaker House from the Speakeasy Group (Eau de Vie, Mjølner, The Roosevelt). A late night, blues filled temple, devoted to malt whisky, craft beer, delicious cocktails and scrumptious fromage and charcuterie.
From the Lonsdale Street, the entrance to Boilermaker House is completely unassuming. Hidden behind a steel framed, timber door that opens into a cosy, intimately lit, masculinely refined venue. Filled with tartan upholstered booths, leather banquettes, bentwood stools, rustic brick and plaster-work, all finished with exposed timber, and pressed metal ceilings.
With over 900 whiskies and 12 x constantly rotating taps, the Boilermaker possibilities are endless. Each one served on thick slabs of natural wood in elegant glassware, accompanied by a small taste of cheese or meat to enhance the flavours that bind and juxtapose the pair.
Boilermaker House prides itself on championing food and beverage pairing, and offers a full lunch and dinner menu with food perfectly designed with boozing in mind including their custom built cheese and charcuterie fridge – featuring wagyu pastrami and 36 month Iberico jamon.
Chef Andrew Douglas applies the Boilermaker concept to plates such as chips with whisky salt and beer vinegar. Cheeses, paired with fruit bread, house preserve and mixed nuts, can be picked individually or selected by the bartender on boards. The cured-meat selection is available on three, or five, selection share plates. Alternatively you’re free to self-select, and devour, with redeye mustard and house pickles. There’s also a selection of freshly shucked oysters, served with a lime & shallot vinegar.
When it comes to hot food, you can expect steaks, burgers, poutine, and multi-meat and cheese sandwiches.