2 PM – 8 PM
Come grab a cold one!
About the Bunkhouse
Traditions matter. For us it’s more than just a slogan. We’re committed to bringing back some of those old brewing conventions, making beer with both purpose and passion.
There’s also a Montana tradition of giving back to your community. Maybe it comes from our hard winters, where folks pitch in to shovel each other out of drifts and lend a hand without a word being spoken. At the Bunkhouse we’re committed to that tradition.
SHEEPHERDER’S OATMEAL STOUT
Named for its dark color (like the black sheep found in most flocks) and its full body and taste (comforting like a pair of woolie chaps on a cold Montana winter day), Sheepherder is one of the Bunkhouse’s flagship brews. Any day’s a good day to “get your wool on” with a mug of Sheepherder.
SABINO RED ALE
In the old days cowboys would call a red roan horse (or just about any horse with a reddish coat) a Sabino. We named our red ale after those horses, and also brew it in honor of the Irish immigrants who worked on the railroads, served in the Army, and labored in mines across the Frontier.
RUNNING IRON IPA
It seems every brewery these days is turning out IPAs; so many in fact that sometimes they all seem to run together. Well, back in the Frontier days rustlers would use a running iron to alter brands on cattle they planned to steal; making the markings run together and come out looking like something they weren’t. A running iron was like a branding iron, but it featured curves and straight lines which could be used to alter an existing brand. There’s nothing criminal about our IPA, though. It’s brewed to be smooth and pleasing to any palate (even one that doesn’t like IPAs) but still have the hoppy bite of an IPA.
After the Civil War, many sons of wealthy English families came to the Frontier to “rough it” and experience life. Most of these men (who might later have been called dudes) survived on money sent from home – known as remittances. Our traditional British pub-style ale could be thought of as a remittance from the Old Country, and is a reminder of some of the men who made the Frontier what it was.
LONG TOM PORTER
When people think of the Frontier Army, cavalry and Custer usually spring to mind. But the “walk-a-heaps” (one of their Native American nicknames) in the infantry played an important role. Their big Springfield rifles were called Long Toms, and our porter honors two groups: the unsung infantry in general (including the 7th Infantry Regiment stationed at Bozeman’s own Fort Ellis) and the African-American men of the 25th Infantry Regiment in particular who garrisoned Montana’s Fort Shaw and Fort Keogh in the late 1800s.
HIGH LONESOME HEFE
Unlike Belgian-style wheat beers, our German-inspired unfiltered hefeweizen isn’t served with a slice of lemon or other fruit. It’s intended to be consumed as it comes, so you can savor the flavors without anything coming between you and the beer. We’ve branded it with a name used for a big drunk or binge in the Old West to commemorate its memorable character and style. The name also evokes visions of high mountain meadows, blending nicely with the beer’s bright flavor and finish.
BROADHORN BROWN ALE
The cattle industry in the Old West was based on the Longhorn, also known as the broadhorn for its wide, sweeping horns. Often brown in color and of uncertain disposition on the best days, the Texas Longhorn was eventually replaced by the more hardy shorthorn varieties we see today. Our brown ale is of much more even disposition, but its color harks back to the broadhorns who helped shape both the reality and the myth of the Old West.
Back when Montana was still part of Idaho Territory, the lure of gold brought the first large wave of settlers to the region. Placer (the ‘a’ sounds like the ‘a’ in Plaza) gold was the easiest to get at, since the “shiny stuff” was deposited in banks of sand or gravel left behind by long-melted glaciers or rivers swollen by winter melt-off. But ‘easy’ in mining means standing in sometimes knee-deep icy water swirling pan after pan of sand and gravel, hoping to see some heavier gold left behind once the pan’s cleared. Pilsners take over 40 days to make, and have to be chilled below the temperature of those icy mountain streams. But like the gold glittering in the bottom of the miner’s pan, a clear cool Pilsner is a treasure to be savored.
What People Are Saying
“Best beer in Bozeman. The Red is a deliciously flavorful, refreshing beer. Likewise for the Porter.” ~ Paul
“The Yearling has a fantastic, smooth, and easy taste–my favorite so far. Could drink it all day!” ~ Mike
“Both Porters are the best in southwest Montana. Well balanced beer with great true porter taste.” ~ Alex