Food By Beer Station

200g, leberkäse / cheese leberkäse, cherry tomatoes, iceberg lettuce, sauce of your choice

2pcs, battered sausage wrapped in panko breadcrumbs, 2 sauces of your choice

150g, Sous Vide pulled pork, toasted bread, caramelized red onion, cherry tomatoes, iceberg lettuce, mayonnaise

200g, pancake made of 2 types of cheddar, tomatoes, iceberg lettuce, tartar sauce

leberkäse / cheese leberkäse, cherry tomatoes, iceberg lettuce, sauce of your choice + fries + sauce

battered sausage covered in panko breadcrumbs, 2 sauces of your choice + fries + sauce

Sous Vide pulled pork, toasted bread, caramelized red onion, cherry tomatoes, iceberg lettuce, mayonnaise + fries + sauce

1l, light, bottom-fermented, unpasteurized, unfiltered beer, golden color, slightly cloudy, creamy foam. The taste is malty, slightly caramel and fruity. 3,8%

1l, semi-dark special, top-fermented beer. In the aroma and taste you can smell forest and tropical fruits, a little citrus and caramel, higher bitterness. 6,0%

150g

50ml

50ml

50ml

50ml

50ml

0.5l, Ice Cream Pastry Sour Ale with the addition of sour cherries, red currants, peaches, vanilla and sponge cake. The beer has a red, cloudy color, sour cherries, red currants, peaches and vanilla can be smelled in the aroma and taste, a sweeter beer. 9,0%

0.5l, Summer Mystery 12° was created by joining one of the best Czech breweries, Axiom, and us, i.e. Beer Station. Together, we invented a strong drinkable herbal Gose with the addition of mint, honeydew, elderflower, coriander and salt 4,9%

0.5l, Growler Imperial Stout 22° was created by the union of one of the best Czech breweries, Sibeeria, and us, that is, Beer Station. Together we invented a strong drinking Imperial Stout with a dense body. 8,6%

0.33l, Mango and citrus notes are strongly felt in the aroma. Pleasantly hot, non-alcoholic beer. 0,5%

0.33l, Non-alcoholic Pale Ale with the flavor of hemp and pineapple 0,5%

0.5l, Frizzante white draft wine produced by the Charmat method, i.e. the bubbles are created by secondary fermentation and not by artificial saturation. 10,8%