The tap list is pretty much just everything they can easily lay their hands on from the distributors. Not a lot of effort put towards getting kegs from the little guys in NH. The food is good, nothing stand-out. The service was the problem, each time I went. The place really is run more like a regular bar than a beer bar - to most of the staff it seemed like it was all just beer. Just a broad umbrella. If you’re going to cash in on the craft beer craze, please at least make an effort to get people who know what they are serving (and hopefully love drinking it, themselves) and how to serve it. And for goodness-sake, stop serving me the wrong beers! If a beer is out, just say so. Don’t substitute with something that you think will fool me. That’s certainly what it felt like. Step up your game, guys. Train your staff. Manage your kegs better. Right now there’s a distinct lack of dedication and true love for craft beer in the place. It’s just another restaurant, albeit with a tap list that sends most beer neophytes into a coma.

I’m from canada and I love beer,good beer! That being said, almost all good american beers don’t make it in Quebec. So when I saw the selection at the thirsty moose, I nearly fainted. I was like a kid in a candy store. I didn’t eat there and frankly the decor faded in the background, cause I was sitting at the bar in admiration of all those taps. Great beer place!

Over 100 taps over different beers. Right downtown, with lots of TVs including a big projection screen, great for watching football on the weekend. All the beers were categorized by style with accurate brewer/location information which was surprising to see.

Good service and pleasant waitresses, and although I didn’t eat, my friends had positive reviews of their burgers.

Feels like a great sports bar with a huge tap list. I would have no problem camping here all weekend and working my way down the list...

100 something taps available, with anything they can get their hands on coming into the state. I liked the bars, they were welcoming and the centerpieces of the location. I liked that they were emphasizing variety, a board listing IPAs, a board listing wheat beers, etc. To improve, they can start a beer cellar for themselves.

Let first start by saying if I spend money at a restaurant, I want my food to be as good as or better than I can make at home. Well, my pulled pork sandwich was dry and didn’t really have much flavor at all. The fries were just ok. The poor sandwich didn’t start my experience off too well. As far as the draft selection: well, I understand they need some ordinary, everyday garbage beers. Some people just love crappy Bud, Miller and Coors. I know they have to turn a profit. But let me give you a break down… Stella Artois, Belhaven Scottish Ale, Old Speckled Hen, Heineken, Smithwick’s , Shock Top, Hoeggarden, Longtrail Blackberry Wheat, Harpoon UFO, Blue Moon, Goose Island ESB, various Red Hook styles… I think you get the idea. Lots of common taps you can find anywhere. They had a few nice taps from Throwback, Moat Mountain and Allagash but nothing at all that made me say, “ oh, they have this!” Maybe they need a beer manager. Or maybe I’m more of beer snob then I want to admit. I guess at some point I will give them a second try, just not anytime soon.