Bristol Brewing

The Bristol Pub

The Bristol Pub

We make our home inside Ivywild School, an historic former elementary school that was built in 1916 and transformed into a community marketplace and local gathering spot. Located at the north end of the school’s charming, art-filled hallway, we welcome locals and travelers alike to relax with a pint of fresh Bristol beer straight from the brewery taps in the Bristol Pub. The pub offers a friendly, laid back vibe overlooking the brewhouse and fermentation room, with a classic shuffleboard table, a large, sunny patio, and a tasty menu paired with our beers.

Winter Hours:
Monday – Thursday, 11am – 10pm;   Friday and Saturday, 11am – 11pm;   Sunday 11am – 8pm

Menu


BETWEEN FRIENDS

BRISTOL SPENT GRAIN CRACKERS – (JUST ASK)
Judiciously sprinkled with sesame seeds and a bit of salt.

ROSEMARY’S ALMONDS – $4.95
Roasted, salted, seasoned with roasted garlic oil and fresh rosemary. (C)

CHEESE CURDS – $2.95
Tasty, squeaky, not fried. (BH)

PICKLED VEG – $2.95 
House-pickled vegetables: carrots, onions, cauliflower, and of course, cucumbers. (LL)

LAUGHING LAB SOFT PRETZELS – $5.95
Two warm pretzels made with Laughing Lab and partnered with either Beehive cheddar sauce or our spicy mustard. (LL)

FRIES – $4.95
Golden french fries (you know you love ‘em). With Sriracha ketchup for dipping. (MT)

SWEET POTATO FRIES – $5.95 
Super-delish superfood.Yes. With curry mayo alongside for righteous dipping. (LL)

FRIES WITH BENEFITS – ADD 95¢ 
Dress up your fries for an extra 95 cents: Choose Herb Garlic, Herb Parmesan, or Herb Butter Jerk

BEER-BATTERED PICKLES – $4.95
Our signature pickles lightly battered in our, Mass Transit, and seasonings, fried to pickle-y perfection. Cucumber ranch alongside. (MT)

BEER-BATTERED AVOCADO – $7.95
Wedges of silky avocado encased in our light and crispy Mass Transit batter. Honey sriracha and cucumber ranch for dipping. (MT)

STRAIGHT UP PICKLES – $2.95 
Our signature pickles. (LL)

FRESH POTATO CHIPS – $4.95 
Crispy kettle-cut chips with a dipping sauce that you get to choose: Sriracha Ketchup, Garlic Aioli, Blue Cheese, Curry Mayo, or Cucumber Ranch. (MT)

CRISPY BACON WONTONS – $7.95 
Five wontons stuffed with bacon, corn, scallions, parmesan, and fried golden brown. Sweet chili sauce for dipping. (MT)

THE PEAK – $8.95
A mini-loaf of OSB sourdough doused with Beehive Cheddar soup, topped with bacon and fresh scallions. Righteous. (BH)

ROCKY MOUNTAIN POUTINE – $9.95
You choose either chips or fries, we smother them in our house green chili and melted cheese curds. Topped with creme fraiche and fresh scallions. (RR)

CHARCUTERIE PLATE – $11.95
Chef’s choice of three artisan meats, accompanied by Bristol spent grain bread, house pickles, our honey mustard, our red pepper jam. (LL)

CHEESE PLATE – $9.95
Chef’s choice of artisan cheeses accompanied by Bristol spent grain bread, house pickles, our honey mustard, our red pepper jam.

PLOUGHMAN’S BOARD – $15.95
A moveable feast of artisan meats and cheeses, Rosemary’s Almonds, house pickles, Bristol spent grain bread, our honey mustard, our red pepper jam. (LL)

BETWEEN BREAD

All sandwiches come with your choice of coleslaw, a side salad, roasted vegetables, fresh chips, or fries. Or choose sweet potato waffle fries or cheese curds as your side for an extra 50¢, or a cup of soup or chili for an extra buck-fifty.

LAUGHING LAB BRAT – $10.45
House bratwurst made with our Laughing Lab, sweet pickle relish, red pepper jam, honey mustard, on a Bristol spent grain hoagie. (LL)

HERBED CHICKEN AND GOAT CHEESE – $9.95
Herb-citrus marinated chicken, red peppers, baby greens, creamy goat cheese, balsamic reduction, on Bristol spent grain focaccia. (BH)

TURKEY, CHEDDAR, AND CRANBERRY – $9.95
Herb-roasted turkey, cheddar cheese, ginger-orange-cranberry chutney, garlic vinaigrette, romaine, on fresh OSB sourdough. (MT)

BREADED PORK SANDWICH – $11.95
Tasty pork cutlet fried in our Mass Transit breading, house pickles, shredded lettuce, garlic aioli, on a Bristol spent grain bun. (MT)

FRENCH DIP WITH LAB AU JUS – $11.95
Roast beef, swiss, horseradish creme fraiche, onion jam, on a toasted OSB baguette. Luscious Laughing Lab au jus alongside for dunking. (LL)

 

HALE AND HEARTY

All burgers come with your choice of coleslaw, a side salad, roasted vegetables, fresh chips, or fries. Or choose sweet potato waffle fries or cheese curds as your side for an extra 50¢, or a cup of soup or chili for an extra buck-fifty.

BRISTOL BURGER – $12.95
Juicy Corner Post beef on a toasted Bristol spent grain bun topped with cheddar, lettuce, tomato, red onion. (RR)

AXE AND THE OAK BURGER – $14.95
Juicy Corner Post beef on a toasted cracked black pepper bun, topped with lettuce, tomato, mayo, smoked cheddar, and–get this–bacon glazed with Axe and The Oak whiskey and brown sugar and sprinkled with freshly cracked black pepper. A nod to our friends at Axe and The Oak downstairs. (LL)

THE BLACKENED, BACON, AND BLUE – 14.45
Spicy blackened Corner Post beef on a toasted Bristol spent grain bun topped with bacon, blue cheese, haystack onions. (LL)

THE MASS TRANSIT – 14.45
Juicy Corner Post beef on a toasted Bristol spent grain bun topped with Mass Transit-cured bacon and Mass Transit-battered haystack onions. Four Mass Transit-battered pickles top the bun. Just to mix it up a little, we added a ramekin of Beehive Cheddar soup for dunking. (MT)

NOT IN THE MOOD FOR BEEF? Say the word and we’ll make any burger with herb-marinated chicken or a portobello instead.

DIVINE MISCELLANY

SERGIO’S WINTER TACO – $10.95
You’ll call it a quesadilla, and that’s fine with us. Tender pork, onion, red pepper, tomato, avocado, cheese, all melted in a flour tortilla. Topped with fresh cilantro leaves and pickled red onion, Salsa verde and creme fraiche alongside. (RR)

WINTER WARLOCK STEW – $6.45
A bowl of warm winter love, all to yourself. Chunks of tender beef, carrots, pearl onions, russet potatoes, celery, button mushrooms, simmered together with herbs and our Winter Warlock Oatmeal Stout. Bristol spent grain focaccia alongside, or substitute a half mini-loaf of Axe and The Oak spent grain cornbread for 95$. (WW)

BEEHIVE CHEDDAR SOUP – $3.95
A light and creamy version of the classic, made with our honey wheat, topped with fresh scallions. Bristol spent grain focaccia alongside, or substitute a half mini-loaf of Axe and the Oak spent grain cornbread for 95¢ extra. (BH)

PORK GREEN CHILI – $4.45
Mmm…slow-cooked pork, roasted green chiles, tomatil- los, tomatoes, seasonal Bristol beer, topped with creme fraiche and fresh scallions. Bristol spent grain focaccia alongside, or substitute a half mini-loaf of Axe and the Oak spent grain cornbread for 95¢ extra. (RR)

LAUGHING LAB CHILI – $4.45
Hearty, made with Corner Post ground beef, beans, and our scottish ale, topped with creme fraiche and fresh scallions. Bristol spent grain focaccia alongside, or substitute a half mini-loaf of Axe and the Oak spent grain cornbread for 95¢ extra. (LL)

SPICY BUFFALO MAC ‘N’ CHEESE – $9.95
This mac is all grown up: cavatappi pasta, creamy cheddar buffalo sauce, blue cheese crumbles. Add grilled chicken breast to the mix for $3.95. Snappy raw veggies alongside. (RR)

ROASTED VEGETABLES – $3.45
Romaine, spring mix, green apple, dried cranberries, bacon lardons, toasted pecans, blue cheese crumbles, balsamic vinaigrette. Bristol spent grain focaccia alongside. (MT)

CRANBERRY CHICKEN SPINACH SALAD – $11.95
Baby spinach, grilled chicken breast, caramelized onions, blue cheese crumbles, dried cranberries, candied walnuts, cranberry sage vinaigrette. Bristol spent grain focaccia alongside. (LL)

TRADITIONAL CHICKEN CAESAR – $8.95
Crunchy romaine, herb-marinated chicken, grated parmesan, herb-toasted croutons, classic Caesar dressing, crowned with a parmesan crisp. (LL)

CHOPPED COBB – $9.95
Chopped fresh romaine, herb-roasted turkey, and bacon, topped with a halved hard boiled egg, matchstick carrots, shaved red onion, cheddar, herb-toasted croutons, cucumber ranch. (MT)

SWEET

CHIEF ROOT BEER FLOAT – $4.95
Bristol’s Chief Root Beer and a scoop of vanilla ice cream. Sweet!

HEAVENLY FRUIT WONTONS – $4.95
Deliciousness is the mother of invention, we always say. Five wontons wrapped around OSB’s choice of fruit filling and fried until crispy. Ask your server about today’s fruit filling. And feel free to add vanilla bean ice cream on the side for 95¢ extra.

RUSTIC FRUIT TART WITH VANILLA ICE CREAM – $6.95
A little like pie, but much more interesting, and big enough to share. With an ever-changing fruit filling, a drizzle of caramel sauce, and vanilla bean ice cream alongside. Ask your server what OSB’s filling of choice is for today.

WEEKLY SPECIALS
YOU GOTTA GET IT ON

EVERY WEDNESDAY
POT ROAST AND MASHERS – $12.95
Juicy, slow roasted pot roast accompanied by mashed potatoes, brown gravy, roasted veggies. Comfort for the weary should. (LL)

EVERY THURSDAY
MASS TRANSIT FISH FRY – $12.95
Mild white fish coated in our Mass Transit batter and fried light and crispy with tartar sauce alongside. Accompanied by Russet potato wedges, fresh coleslaw, and happiness. (MT)

And Now A Word From The Bristols

We absolutely love beer. That’s why we’ve been brewing and drinking it in Colorado Springs since 1994. We opened the Bristol Pub in 2013 because we wanted to create a place with a laid back, community vibe that would make people want to get off the couch and gather with friends to enjoy good conversation over a pint of Bristol–with a tasty meal to match.

We’d like you to know that our breads are made just down the hall at the Old School Bakery (OSB) each morning. We make our sausages, soups, sauces, and dressings in house. And if you look out the windows into the brewery, you’ll see us making the beers right before your eyes. We source as much as we can as close to home as we can, because we want to bring you our best every time you walk in the door.

We’re glad you’re here, so hang out with us, talk with your friends, make some new ones. Let’s all share some great food and beer together!

Download PDF Menu

Winter Hours:
Monday – Thursday, 11am – 10pm;   Friday and Saturday, 11am – 11pm;   Sunday 11am – 8pm