Update: Grind Modern Burger's in-house brewery, PostModern Brewers, just received federal approval to release its first five beers.
Beginning Dec. 6, patrons can choose from an India pale ale, a rye Irish stout on nitro, a Berliner-weisse served with housemade seasonal syrups, a hard root beer and a hard ginger beer.
“I’m very excited to finally have beer available for Boise to enjoy after waiting more than four months for licensing approval from state and federal agencies,” head brewer Marvin Kinney said in a press release.
Four months is a long time to work up a thirst, but fear not. Up to a half dozen more PostModern beers are expected to make appearances during December, including a double IPA, a baltic porter, a pale ale and the original nut brown ale recipe from the Tablerock Brewpub days.
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Now the eatery and brewery at 705 W. Fulton St. is being noticed in other places, too. Grind recently was named one of “15 Burger Concepts to Watch in ’15” by BurgerBusiness.com, an online authority on the burger-joint universe.
Not bad for a restaurant that opened a couple of months ago.
“We’re honored to be included in this list,” Grind founder Rick Boyd said.
So what exactly is BurgerBusiness.com? Well, it’s basically a trade-industry website, which isn't unusual for the culinary world.
“There’s a lot of sites like that — for beer, especially,” Boyd explained. “But this one is burger-related."
"It’s definitely a little quirky,” he admitted with a laugh.
In the meantime, Grind’s owners are already looking to expand their specialty-burger concept to other states.
“The markets that we’re looking at initially are Seattle and Denver,” Boyd says. “But we’ve had interest from people in other cities, as well.”
Grind serves upscale versions of the American favorite with hormone- and antibiotic-free beef raised in Melba. Even if you’re not a burger connoisseur, it’s worth checking out. The restaurant also offers inspired "alt-burgers."
I can vouch for the deliciousness of the Kingston — a spicy jerk-seasoned free-range chicken patty with scallion and flaming island relish.