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The Roasthouse Pub

5700 Urbana Pike
Frederick, MD 21704

Phone: (301) 418-6098

Cuisine: American, Bar/Gastro Pub/Wine Bar

Price: $$$$

Website

The Roasthouse Pub in Frederick, MD at Restaurant.com

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Hours
Monday| 11:00 AM - 9:00 PM

Tuesday| 11:00 AM - 9:00 PM

Wednesday| 11:00 AM - 9:00 PM

Thursday| 11:00 AM - 9:00 PM

Friday| 11:00 AM - 10:00 PM

Saturday| 11:00 AM - 10:00 PM

Sunday| 11:00 AM - 9:00 PM
Atmosphere Bar Scene, Family / Children
Amenities TV, Wi-fi
Special Needs Child Menu, Gluten-Free Items, Locally-Grown Ingredients, Non Smoking Area, Organic Menu Items, Wheelchair Access
Bar Beer, Full Bar, Wines

Banquet Facilities 50 - 100 People
Parking Availability Parking on Site
Meal Times Served Dinner, Lunch
Payment Methods

Food
Draft List
Beer 101

German-style hefeweizens are straw to amber in color and made with at least 50 percent malted wheat. The aroma and flavor of a weissbier comes largely from the yeast and is decidedly fruity (banana) and phenolic (clove). 'Weizen' means "wheat" and 'hefe' means "yeast." There are multiple variations to this style. Traditionally more hoppy than a German hefeweizen, American wheat beer differs in that it should not offer flavors of banana or clove. it is a refreshing summer style. Examples are Oberon, Bells Brewery and DreamWeaver Wheat, Troegs Brewing Co.

This beer style is not defined by flavors or aromas, which can place it in almost any style category. Instead, what makes a session beer is primarily refreshment and drinkability.Any style of beer can be made lower in strength than described in the classic style guidelines. The goal should be to reach a balance between the style's character and the lower alcohol content. Drinkability is a factor in the overall balance of these beers. Beer should not exceed 5 percent ABV. Examples are Provo Girl, Utah Brewers Co-op and Easy IPA, Flying Dog Brewery

Beers in this category are pale to deep light brown in color. Often bottle-conditioned, with some yeast character and high carbonation. Belgian-style saison may have Brettanomyces or lactic character, and fruity, horsey, goaty and/or leather-like. aromas and flavors. Specialty ingredients, including spices, may contribute a unique and signature character. Commonly called 'farmhouse ales' and originating as summertime beers in Belgium, these are not just warm-weather treats. U.S. craft brewers brew them year-round and have taken to adding a variety of additional ingredients. Examples are Red Barn, The Lost Abbey and Hennepin, Brewery Ommegang

ESB stands for "extra special bitter." This style is known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident. The yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is medium to medium-high. Examples are 5 Barrel Pale Ale, Odell Brewing Co. and Moondog Ale, Great Lakes Brewing Co.

In darker versions, malt flavor can optionally include low roasted malt characters (evident as cocoa/chocolate or caramel) and/or aromatic toffee-like, caramel, or biscuit-like characters. Low-level roasted malt astringency is acceptable when balanced with low to medium malt sweetness. Hop flavor is low to medium-high. Hop bitterness is low to medium. These beers can be made using either ale or lager yeast. The addition of rye to a beer can add a spicy or pumpernickel character to the flavor and finish. Color can also be enhanced and may become more red from the use of rye. The ingredient has come into vogue in recent years in everything from stouts to lagers, but is especially popular with craft brewers in India pale ales. To be considered an example of the style, the grain bill should include sufficient rye such that rye character is evident in the beer. Examples are Hoss, Great Divide Brewing Company and Riot Rye, Monocacy Brewing

Naturally and spontaneously fermented beers with high to very high levels of esters, plus bacterial and yeast-derived sourness that sometimes includes acetic flavors. Lambics are not blended, while the gueuze style blends old and new lambics which are re-fermented in the bottle. Historically, they are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Sweet versions may be created through the addition of sugars or artificial sweeteners. Many examples of this style are made to resemble the the gueuze lambic beers of the Brussels area, where it originated. Examples are Supplication, Russian River Brewing Co. and American Blackberry Sour, New Glarus Brewing

One of the most popular seasonal beers, this is a lager or ale that is brewed with fresh or processed pumpkin or winter squash. Since the fruit does not have much of a taste by itself, many craft brewers have taken to adding spices typically found in pumpkin pie, like cinnamon and clove. However, these flavors should not overpower the final product. Pumpkin can be found in everything from stouts, to pale ales and pilseners. The same applies for most fruit style beers. Their flavors and aromas can be combined with multiple beer styles to create beers for every season. Examples are Pumking, Southern Tier Brewing Co. and Punkin, Dogfish Head Craft Brewery.

Traditional bocks are all-malt brews and are high in malt sweetness. Malt character should be a balance of sweetness and toasted or nut-like malt. 'Bock' translates as "goat!" Doppel' meaning "double," this style is a bigger and stronger version of the lower-gravity German-style bock beers. Originally made by monks in Munich, this style is very food-friendly and rich in mellanoidins reminiscent of toasted bread.Color is copper to dark brown. Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. Doppelbocks are full-bodied, and alcoholic strength is on the higher end. Examples are Rockefeller Bock, Great Lakes Brewing Co. and Uber Bock, Great Dane Pub & Brewing Co.

These ales range from amber to deep red/copper-garnet in color. A caramel and/or toffee aroma and flavor are often part of the malt character along with high residual malty sweetness. Complexity of alcohols is evident. Fruity-ester character is often high. As with many American versions of a style, this barley wine ale is typically more hop-forward and bitter than its U.K. counterpart. Low levels of age-induced oxidation can harmonize with other flavors and enhance the overall experience. Sometimes sold as vintage releases. Examples are Bigfoot, Sierra Nevada Brewing Co. and Old Foghorn, Anchor Brewing Co.

An ale with character and balance, thanks to lactic sourness and acetic acid. Cherry-like flavors are acceptable, as is malt sweetness that can lend bitterness and a cocoa-like character. Oak or other wood-like flavors may be present, even if the beer was not aged in barrels. Overall, the style is characterized by slight to strong lactic sourness, and Flanders "reds" sometimes include a balanced degree of acetic acid. Brettanomyces-produced flavors may be absent or very low. This style is a marvel in flavor complexity, combining malt, yeast, microorganisms, acidity and low astringency from barrel aging. Examples are Enigma, New Glarus Brewing and Oud Tart, The Bruery

This is a balanced beer that uses a moderate amount of kilned malts and roasted barley to give the color for which it's named. With a medium hop characteristic on the palate, this typically amber-colored beer is brewed as a lager or ale and can have a medium candy-like caramel malt sweetness. This style may contain adjuncts such as corn, rice and sugar, which help dry out the finish and lessen the body. It also often contains roasted barley, lending low roasted notes, darker color and possibly creating a tan collar of foam. With notes of caramel, toffee and sometimes low-level diacetyl (butter), think of this beer style as a cousin to lightly-toasted and buttered bread. Examples are Conway's Irish Red, Great Lakes Brewing Co. and Irish Red, Glenwood Canyon Brewpub

Brown porters have no roasted barley or strong burnt/black malt character. Low to medium malt sweetness, caramel and chocolate is acceptable. Hop bitterness is medium. Softer, sweeter and more caramel-like than a robust porter, with less alcohol and body. Robust porters have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Their caramel and malty sweetness is in harmony with the sharp bitterness of black malt. Hop bitterness is evident. With U.S. craft brewers doing so much experimentation in beer styles and ingredients, the lines between certain stouts and porters are often blurred. Yet many deliberate examples of these styles do exist. Examples are Old Tom Porter, Piney River Brewing Co. and Black Butte Porter, Deschutes Brewery.

Dry stouts are black. These beers achieve a dry-roasted character through the use of roasted barley. The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop bitterness is medium to medium high. This beer is often dispensed via nitrogen gas taps that lend a smooth, creamy body to the palate. The addition of oatmeal adds a smooth, rich body to these beers. Oatmeal stouts are dark brown to black in color. This low- to medium-alcohol style is packed with darker malt flavors and a rich and oily body from oatmeal. American-style imperial stouts are the strongest in alcohol and body of the stouts. Black in color, these beers typically have an extremely rich malty flavor and aroma with full, sweet malt character

A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer, that has been aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the unique character of the wood and/or the flavor of what has previously been in the barrel. Today's craft brewers are using wood (mostly oak) to influence flavor, and aromatics. Beer may be aged in wooden barrels (new or previously used to age wine or spirits), or chips, spirals and cubes may be added to the conditioning tanks that normally house beer. A variety of types of wood are used including oak, apple, alder, hickory and more. The interior of most barrels is charred or toasted to further enhance the flavor of the wood

When malt is kilned over an open flame, the smoke flavor becomes infused into the beer, leaving a taste that can vary from dense campfire, to slight wisps of smoke. This style is open to interpretation by individual brewers. Any style of beer can be smoked; the goal is to reach a balance between the style's character and the smoky properties. Originating in Germany as rauchbier, this style is open to interpretation by U.S. craft brewers. Classic base styles include German-style Marzen/Oktoberfest, German-style bock, German-style dunkel, Vienna-style lager and more. Smoke flavors dissipate over time

Highlights

We feature 20 taps at Roasthouse that continuously pour a wide variety of ever changing quality craft beers, so be sure to check out our draft menu for the most up to date list.

$15 Certificate | ~~Your Price $15~~ $6.00

$25 Certificate | ~~Your Price $25~~ $10.00

$50 Certificate | ~~Your Price $50~~ $20.00

Minimum purchase of $50 at restaurant. Dine In Only. Please call restaurant first to confirm certificate acceptance for takeout and delivery. Not valid for alcohol. Special Term(s): Not Valid During Special Events

Minimum purchase of $100 at restaurant. Dine In Only. Please call restaurant first to confirm certificate acceptance for takeout and delivery. Not valid for alcohol. Special Term(s): Not Valid During Special Events

Minimum purchase of $30 at restaurant. Dine In Only. Please call restaurant first to confirm certificate acceptance for takeout and delivery. Not valid for alcohol. Special Term(s): Not Valid During Special Events

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The Roasthouse Pub

Starters

Oven Roasted Buffalo Wings

Somewhat Spicy General Tso's Wings

Crab Dip

Salads

Blackened Salmon and Kale

House Salad

Quinoa Salad

Sandwiches

The Cheese Burger

Avocado & Brie

Prime Rib French Dip

Prime Rib French Dip Bahn Mi

Colossal Crab Cake Sandwich

Vegan Italian Sausage with Roasted Veggies

Entrees

Weekend Prime Rib

Blackened Salmon

Wild Boar Sausage & Mash

Roasted Veggie Mac 'n' Cheese

House Cured Pork Belly Tacos

Jerk Chicken Tacos

Broiled Crab Cake

Sides

Garlic Mashed Potatoes

Ginger Glazed Carrots

Sauteed Brussel Sprouts topped with Bacon

Roasted Redskin Potatoes

Asian Slaw

Small House Salad

Small Quinoa Salad

Braised Kale

Desserts

Beer Bread Pudding

Cheesecake

Creme Brulee

Brownie with Ice Cream

Draft List

Full Tilt Old Line Harvest Ale (6.6%)

Laughing Dog Fresh Hop Pale Ale (5.6%)

Goose Island 2014 Bourbon County Imperial Stout (13.8%)

Goose Island IPA (5.9%)

Goose Island 2013 Bourbon County Coffee Imperial Stout (13.4%)

Dogfish Higher Math American Strong (17%)

Goose Island The Ogden Tripel (9%)

Goose Island 2014 Bourbon County Barleywine (12.1%)

Breckenridge Christmas Ale Winter Warmer (7.1%)

Anderson Valley Winter Solstice Spiced Ale (6.9%)

Duclaw Foundation #2 Scottish Ale (4.7%)

Rogue Chocolate Stout (6%)

Perennial Jack Rose Wild Ale (8%)

Goose Island 2013 Bourbon County Imperial Stout (14.2%)

Goose Island 2013 Matilda Lambicus Wild Ale (7%)

Mad River Steelhead DIPA (8.6%)

Goose Island 2015 Bourbon County Imperial Stout (13.8%)

Lagunitas Brown Shugga American Strong (9.9%)

NITRO

NITRO Southern Tier 2XStout (7.5%)

Craft Beer Styles

Pilsener

Kolsch

Blonde Ale

Cream Ale

Sour Ale

Witbier / White Ale

Hefeweizen / Wheat Beer

Belgian Tripel

Session Ale

Saison

English Style ESB

Pale Ale

India Pale Ale - IPA

Imperial India Pale Ale - DIPA

Maibock

Amber Ale

Rye Beer

Lambic

Brown Ale

Pumpkin / Fruit Beer