Mason's Brewing Company

10/16/2026

We're kind of a big dill around here.

Two new specials. One very serious pickle obsession.

SATURDAY NIGHT LIGHTS
A juicy dry-aged beef patty topped with cheddar cheese, lettuce, tomato, deep-fried Grillo's pickles, and our signature sauce. It's everything you love about a great burger, with a little extra crunch and a whole lot of attitude.

GRILLO WARFARE
We're taking the pickle party to pizza territory. Garlic oil, Grillo's pickles , cheddar cheese, crispy bacon bits, and a drizzle of house-made remoulade. Trust us, the pickles belong on pizza.

Some people think pickles have no business being on a pizza. Those people are entitled to their opinions, even when they're wrong.

So, where do you stand? Team Burger, Team Pizza, or Team Pickles on Everything?

Grillo's Pickles

10/14/2026

10/10/2026

Your brunch plans could use an espresso martini. Grab your crew and find your favorite:

Banana Bread — Vanilla vodka, banana liqueur, Frangelico, coffee liqueur, and coffee.

Chocolate Donut — Vodka, coffee liqueur, crème de cacao, donut syrup, and coffee.

Pumpkin Chai — Vodka, chai, purée, cream, and coffee.

Three reasons to raise a glass at Mason’s!

10/09/2026

We’ve got a little identity crisis, some questionable wordplay, and a very good reason to order more cheese.

IT’S NOT A REUBEN
An 8oz dry aged beef patty, Swiss cheese, Vietnamese-style pork roll, caramelized onions, sauerkraut, and The Sauce on a knotted roll. Any resemblance to a Reuben is between you and your sandwich.

THE FEST OF THE WURST
Stout gravy, a sausage medley, cheese curds, sauerkraut, and pickled red onion on a pizza. Quite possibly the wurst decision you’ll be glad you made.

CHEESE CRISP
A 12" flour tortilla, cheddar, and a dusting of taco seasoning. Square cut, because we do occasionally cut corners.

Come hungry. We’ve clearly been left unsupervised.

10/06/2026

Smashing Pumpkins is back! Our pumpkin-infused b**r has returned—on tap and in cans at the brewery, plus in cans at better outlets near you.

Grab a pour, stock up on cans, and get into the spirit of the season.

**r **rlove **r **r **r **rme

10/03/2026

Things are getting a little rowdy in the kitchen.

POUTINE ON THE RITZ brings house-made beef gravy, sliced potatoes, cheese curds and herbs together on one seriously loaded pizza.

TOTCHOS pile crispy tater tots high with bacon, b**r cheese, Hatch chiles and herbs, with sour cream on the side for dipping, dunking or damage control.

Come hungry. Leave happy. Maybe wear the stretchy pants.

**r **r **r

10/02/2026

The cards have spoken. Our new tarot-inspired cocktail menu is here. Let them be your guide…

DEATH

Brown butter-washed Bulleit Bourbon, Mason’s stout syrup, black walnut bitters, and stout cold foam.

Transformation never tasted so good.

09/26/2026

Brunch isn’t just a meal. It’s a commitment to sleeping in, ordering something ridiculous, and pretending Monday is somebody else’s problem.

Come see what’s new on the brunch menu at Mason’s:

Pancake Tacos: Colvard & Co. blueberry breakfast sausage, egg, cheddar cheese, house-made pancakes, real maple syrup, and home fries.

Morning After Sandwich: slow-braised pulled ham, fried egg, cheddar, house-made biscuit, sausage gravy, and home fries. This is why brunch exists.

Root Veggie Hash: sweet potato, squash, chorizo, fried eggs, and goat cheese. A little sweet, a little savory, and just responsible enough to keep up appearances.

Grab your people, order a drink, stay awhile, and make brunch the main event.

What’s hitting the table first?

09/25/2026

CHICKEN & CHORIZO BOMB
Grilled chicken and chorizo loaded up with caramelized onions, melted cheese, and poblano peppers, all packed into a seeded roll.

Smoky, cheesy, a little spicy, and built with absolutely no concern for whether you planned to accomplish anything after lunch. The fries are just there to make sure you fully commit.

Who’s taking this down solo?

**r **rlove **r **r **r **rme

09/19/2026

Fall is officially here, and here at Mason's we’ve decided to make it taste better.

The Fall Salmon Salad brings together a salmon filet, crispy greens, roasted and chilled root vegetables, beets, maple glaze, and apple cranberry vinaigrette. It’s hearty enough for sweater weather without requiring a nap immediately afterward.

Pair it with the Fall Sangria, made with Appleton Estate Rum, Sauvignon Blanc, pear, apple c***r, and fresh juice. Crisp, bright, and just autumnal enough to make you forget that winter is lurking nearby.

Salad and sangria. That counts as balance, right?