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Pour House will open by the end of next month or early August, operator Trevor Shults said Thursday, adding that the 32 beer taps will feature only craft brews, while whiskeys and bourbons will play a central role in the business’ appeal.
“It’s tough to turn the big guys down, but we wont have Coors Light or Bud Light or any of those on draft,” Shults said, adding that he wants to stock local brews such as Ruhstaller, and some up-and-coming beers from the region, with one in particular from Lincoln.
“We hope to be the first to bring Hoptologist Double IPA from Knee Deep Brewing,” Shults said, adding that it recently beat Pliny the Elder in a tasting contest.
By the time bottled brews are factored in, Shults said he hopes to stock around 100 different beers.
It’s been widely reported that four of the booths in the business, located at 1910 Q St. in the old Whiskey Wild building, will have taps at the tables, and Shults said each table will feature two beers and a whiskey on draft, and the beers will be rotated.
Each of the booths will have an iPad set into a table and covered with Plexiglas to show diners how much they've drank, and how much more they can have.
The table serve system is Alcoholic Beverage Control-approved, and limits the service to two beers or two shots of alcohol per drinker similar to the way gas pumps regulate fuel flow, Shults said.
After the limit is reached, a server must go by to reset the system, ensuring no one is being served too much.
“It’s more regulated than pitchers of beer,” Shults said.
The exposed, low-wattage lightbulbs, exposed brick walls and soon-to-be-hung Steampunk-style artwork by local artist Terry Flanigan are complemented by scrap-wood paneling behind the bar and a custom back bar with lockers that can be rented for alcohol storage.
Only two TVs will be installed, with one for the front bar and one for the back bar.
“This is in no way another BarWest,” Shults said, referencing his establishment on J Street.
Another facet of the business is the inclusion of food from popular food truck Coast to Coast Sandwiches.
When co-owner Robert Ramos started the food truck, he said his original goal was to open a brick-and-mortar store, but unable to secure a loan, he went the food truck route.
Now it’s come full circle.
“This is the perfect marriage of two really good ideas,” Ramos said.
All of the food from Coast to Coast Sandwiches will be available at Pour House, and the kitchen will allow him to prepare food that wouldn’t be possible on a mobile platform.
“We got a huge barbecue, and now we can do some things like a Texas brisket,” he said, adding that a Carolina pulled-pork sandwich will also be featured.
Prices for beers will range from about $4 - $10, and Ramos said the prices for food will be close to those of the food truck at lunch, but in line with the amount of food served.
The business will employ about 45 people, and it can seat approximately 150.
Shults said part of the business will revolve around pairing alcohol with food, and there will be a Whiskey 101 class periodically for about 25 people at the back bar.
“We also want to do something for when the trains come by,” Shults said, noting that the train tracks run beside the business. “When a train goes by and the building shakes, we’ll do $2 shots of Jack.”