German lager with light golden color; bready, malt-forward flavor and aroma with subtle notes of honey and almond.
Hazy wheat ale; light gold color with lacy white foam. Balanced notes of banana and clove with a soft, wheaty mouthfeel.
Hazy-golden Double IPA featuring Sabro and Citra hops. Intense fruity aroma with soft mouthfeel leading to strong notes of coconut cream and subtle hints of tangerine, citrus, and stone fruit coming through.
Our original 2-year barrel-aged Dionysus blended with our Zwickel Down Economics, and then aged for another year in a Chardonnay wine barrel. Highly carbonated with a golden color. Brett-barnyard funk/oak on the nose. Light acidity w/ a subtle hint of grape must. Refreshing, dry finish.
IPA featuring Citra hops with vibrant, aromatic notes of orange/citrus. Sweet orange on the palate w/ a delicate, yet full-bodied mouthfeel.
Crisp, balanced, and thirst-quenching, this German-style lager features floral notes of noble hops on the nose and tongue with a malty-bready finish on the back end.
New England IPA dry hopped solely with Galaxy hops. Pours a hazy, straw color with a lacey white foam cap. Fresh citrus/grapefruit aroma with undertones of sweet malt, and a dry, clean finish.
Each customer is limited to 48 total cans per day according to RI state law. Prices include tax.
We began our journey with a 30 quart stockpot we bought at Job Lot, a mesh bag, a bunch of books about beer, and an intense desire to make beers that we could be proud of. Focused on brewing styles not typically found in the region, we researched ingredients, refined recipes, and applied feedback to brew the best beer possible on our 3-gallon system week after week.
After taking home gold and bronze medals at the 2017 New England Regional Homebrew Competition in Manchester, NH, we knew that we were heading in the right direction. With a new-found confidence, we secured a location for our brewery, applied for our licenses, and ordered a 3-barrel brew system with a handful of fermenters.
After less than a year in business in North Kingstown, we decided it was time to increase our capacity and look into canning our beer. For us, this meant relocating to a new space in Providence, RI and bringing on Cody Anderson as our head brewer to run the brewing operations. Our new equipment allows us to brew 10 BBL batches of beer at a time, and we are now canning beer and distributing it throughout Rhode Island and Massachusetts. In addition to solid beers, art has always been an important element to BOE, and we have a long-standing relationship with local artist, Paul Endres Jr., for can labels, logo work, and a mural in the tap room. Our tap room is funky and art-centric, and we have created a fun, diverse, and laid-back community of beer drinkers in Providence over the last few years.
425 West Fountain Street #104, Providence, Rhode Island 02903, United States
04:00 pm – 10:00 pm