RoHa brewing project gets new license • Salt Lake Magazine

It didn’t take long to process the changes on the client side, however subtle they may have been. Just days away from a monthly DABC meeting that changed the dining room’s status from a tavern license to a bar license, RoHa Brewing Project bartenders were pouring “peak” beers (those exceeding 5.0% ABV) from cans last Friday afternoon. A small selection of three spirits was also featured on the backbar. Before long, the RoHa taproom will be selling beer (obviously) as well as spirits, wine, Mountain West ciders and canned cocktails from Desolation Distilling.

Prior to this decision, beers made on site registering over 5.0% alcohol were only sold as take-out items and staff were quick to stop anyone from mistakenly opening a can of what had to be taken away.

The recent license change is a move that RoHa co-owner Rob Phillips says is a game-changer for his operation, which recently celebrated its fifth year in business.

Obviously, he says, the decision was made to sell “our flagship beer [and] our full range of beers.

The change also allows the brewery to purchase a complement of “all forms of alcohol: beer, spirits and wine. And that’s what we intend to do. At least for now, we won’t be doing fancy cocktails. The heart and soul of our business is still our taproom. But we will have at least three visible spirits and they will be locally sourced as much as possible. We have already secured a local whiskey and vodka and will add gin in due course.

Phillips says the change is “a huge opportunity for us”. “We have pivoted over the last six months to focus on the valve room space. It is our starting point to offer a complete range of beers,he says. In addition to cocktails, RoHa will serve ciders, which are particularly appealing to people who drink gluten-free. “Of course, it’s a chance to offer everything we brew. I think it’s even more important for people traveling through Salt Lake City who wanted to try a beer here, but couldn’t. It will really be a huge advantage for us from this angle.

If you haven’t been to the RoHa Brewing Project (located at 30 Kensington Avenue, between State and Main), here’s an introduction:

Exterior of the RoHa Brewery Project (Photo by Thomas Crane/Salt Lake Magazine)

This is a day bar

The hours at RoHa should put a smile on the face of those who started work early or have the day to themselves. The occasional laptop is open during the day, and a pleasant little patio is available for those who want a little vitamin D. Current hours are: Monday-Tuesday, 12-8 p.m.; Wednesday-Saturday, 12 p.m.-10 p.m.; and Sunday from 12 p.m. to 6 p.m.

It’s also a dog bar

You will understand this quickly. Maybe because there’s a dog scampering around your feet, or you come across a hopper of free tennis balls, meant for chewing rather than racquets. A staff member’s dog, Kudo, is a frequent and gentle presence, and it’s not uncommon for half a dozen canine friends to join Kudo on a busy weekend night.

It’s entertainment

RoHa offers live music every Thursday and Saturday, usually from 7-9pm, although this varies for the occasional performer. On Fridays, the brewery offers everything from trivia and open-mic comedy to ax throwing (via a mobile Social Ax Throwing unit) and art classes offered by The Paint Mixer. Some drag bingo has also been known to dot the schedule.

Industry Specials

The rotation of Friday night events also includes a monthly house beer pairing with a local food purveyor – the most recent pairing was The Chocolate Conspiracy, so these options can be sweet or savory. On Wednesday afternoons, the staff also pours from a firkin, offering a one-night-only chance to sip some experimental endeavors. Last week, that meant sour pineapple pie (or more aptly described: TART). Draft beers will retain the 5.0% maximum.

Let’s call it a “limited menu”

The bar offers a small selection of food from opening to closing. That means pretzels or pizza every day, although food trucks offer the occasional visit, especially on weekends. (So ​​far, Torito’s Tacos has been a regular-irregular visitor; they’ll also provide the food pairing options on May 20.) Phillips thinks food truck frequency will increase this summer, though he advises fans to don’t really “expect us to be a go-to place for dinner” on other nights. Having eaten more than one, we can vouch that the pizzas are a fail-safe option.

Milton S. Rodgers