When we last addressed Hop Haus a week and a half ago, Heather Shouse was lamenting its poorly-cooked burgers while praising the topping choices and the range and accuracy of the beer pairings. Well, it took us long enough but we finally got a hold of the menu. It features twenty burger options - around half not made with beef (salmon and veggie, sure, but also kangaroo, ostrich and boar) - topped with a variety of cheeses, vegetables and sauces, and listed with a suggested beer pairing. The burgers run from $10 to $13, and patrons can almost be forgiven for assuming that the beer pairings are included in the cost of the burger. Obviously, this is not the case, and the suggested imported and artisanal beers are an additional $7 to $11, depending on the selection. This is a brilliant marketing idea, steering customers towards expensive beers instead of, you know, a Budweiser or something, but not listing the price of the beer is a little shady. Meanwhile, we like the sides that come with the Mexican burger (Mexican brickman’s pepperjack cheese, sliced avocado and chipotle sauce, $9.95), pictured above. This particular incarnation is meant to be paired with Old Engine Oil, a dark, Scottish beer. We see nothing wrong with that in the slightest.
Hop Haus [MenuPages]