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The Most underrated or nonrated beer bar in Boston: Post 390

Had dinner at Post 390 on Saturday and for all of the lists I see about Boston's gastropubs you never see Post 390 mentioned anywhere for their beer list. You can tell that the beverage manager put a lot of time into sourcing a list of local microbrews and unique and hard to find belgians.

They have about 15 beers on tap which isn't huge by Sunset grill standards but the selection of Belgians and locals on tap is very good. I had the Rapscallion Blessing which is from Holyoke and the North Coast Old Rasputin with dinner.

For the bottled beers, there are some gems that while were way out of our price range local beer nuts would make a special trip for the $80 St Bernadus Abt 12 Mangnum. It's super hard to find

The beer menu is further down the page.
http://boston.menupages.com/restauran...

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  1. To be honest, I'm not terribly impressed by that draft list. I could care less about the size, but there are at least 4 beers on there you could find at the local Olive Garden (Sam Lager and Octoberfest, Stella and Guinness)... The bottle list on the other hand is quite good.

    7 Replies
    1. re: mkfisher

      I think you have to keep the garden variety (no pun intended) on the list. You can't have every beer be a nanobrew.

      I bet all four of those are on Novare Res menu in Portland , which is mecca for beer people.

      1. re: typhoonfish

        Unfortunately, Typhoon, you have underestimated the degree of Maine beer snobbery.

        http://novareresbiercafe.com

        1. re: typhoonfish

          Or none of them http://novareresbiercafe.com/draught.php

          But that's besides the point. Even moving down the list to Harpoon IPA (which is everywhere) and Kentucky Bourbon Barrel aren't all that interesting.

          Again, the bottle list is quite good. I just don't know why that can't carry over to the drafts? Why dumb down the draft list, but make the bottle list interesting? Seems kind of silly to me.

          1. re: mkfisher

            HA I guess I would have lost that bet. Badly lost.

            1. re: typhoonfish

              On the bright side, you did remind me that I need to check out Novare Res when I'm up in Portland after Christmas. Still haven't made it there yet, but I hear good things.

              1. re: mkfisher

                It's unbelievable. Make sure you have someone to drive you home. The interior is like a bad college bar but the beer list is so ridiculous.

                My brother has the chalice which came after a years worth of work. It becomes a job to get the chalice.

            2. re: mkfisher

              If they don't get a lot of beer aficionados, but still would like to keep quality up, they would have the drafts be their big sellers, so the beer isn't just sitting there for ages and they can replenish it fairly often. Bottles (and cans) are the cheaper option to serving less popular beers (as opposed to continuously cleaning the system to keep the beer tasting proper).

        2. Post 390 being described as a "gastropub" is bizarre to me.

          It's a cocktail bar for Cougars, tourists and the Bain crowd from across the street. It does have a fireplace, I'll grant you that.

          But it also has bad food and terrible service.

          4 Replies
          1. re: C. Hamster

            We found neither of those saturday night. Place was packed.

            Nantucket bay scallops ceviche and Brandt farms sirloin is certainly not bad food.

            1. re: typhoonfish

              I am dragged there occasionally since its right by my office and have never once eaten anything remotely enjoyable besides the desserts.

              The service is consistently terrible.

              I have enjoyed their cocktails, however. And the bartenders have usually been good, although I understand others here have had bad bar experiences.

              Still scratching my head at calling the place a "gastropub"

              1. re: C. Hamster

                Maybe that's the wrong terminology. They use the term "urban tavern"

            2. re: C. Hamster

              I was at my SO's holiday party there on Friday night and actually found the food to be quite excellent. However, I have no idea how different it is from the regular service, and I'd actually heard that the food at the tasting beforehand was unimpressive. <shrug>

            3. The beer list -- even the draught list -- is pretty good relative to most alternatives. I bet they sell a lot more Stella and Sam's than they do Stone IPA, and at the end of they day I understand if they feel the need to carry what the bulk of their customers want. At least there's something beer people can drink. (I was in a South Beach restaurant this weekend where my choices were Stella, Peroni, and Miller Lite. No thanks.)

              2 Replies
              1. re: Blumie

                As a beer person, I'd agree the draft list is definitely in the range of "at least there's something beer people can drink"--no more, no less. The bottle list is much better.

                Also, either I'm out-of-touch (very possible), or many of those prices are pretty high. $9 for Guinness, even a 20oz one?

                1. re: emannths

                  Speaking only in relative terms the tap list seems a little on the high side but not so much that i'd raise an eyebrow if it wasn't pointed out to me.

              2. Seeing these three choices on tap at the same time always makes me feel the list was mostly chosen by a distributor as they are pretty common in johnny come lately craftbeer bars and those whose taps lists seem suited for crossover type beer drinkers.

                Berkshire steel rail

                Rapscallion Honey or Blessing

                Lexington Kentucky bourbon bbl.

                Only thing that surprises me on that list is that there is Stone IPA vs. the ubiquitous (and cheaper) Lagunitas IPA, there's no Clown Shoes Clementine, and no High and Mighty beer (edit: H&M in the bottle instead).

                1 Reply
                1. re: LStaff

                  I really find it amusing (almost to the point of annoyance now) how many times I hear people talk about the crazy new barrel aging trend in craft beer and this amazing beer that's leading the charge - "it's even from kentucky!".