Welcome to Darkness Brewing!

Nov 26, 2020

2020 has been a year like no other. Full of challenges and uncertainty, and through it all, we’re thankful for our wonderful staff, customers, and families. So grateful to be surrounded by so many wonderful people. Have a safe and happy thanksgiving!

We are closed today but will re-open tomorrow at 3p, cheers!


Nov 20, 2020

Starting today, we’ll be following the latest in Covid19 regulations to keep people safe. When you come to Darkness you’ll find clearly marked lines to enter and exit the building and we’re moving to 100% outside seating with disposable cups. Please follow signs and arrows for service and make sure to have your mask on at ALL times when you’re not sitting outside and use our sanitizer coming and going through our doors.

Thank you for helping keep us and your neighbors safe.

Peace and love from your friends at Darkness Brewing! <3


Located in Bellevue, KY, we are a neighborhood brewery and taproom open 7 days a week with kitchen serving food 5 days a week. We love brewing dark and experimental beer styles and offering savory lunch and dinner selections with a fun beercentric Sunday brunch. (brunch on hold until after Covid restrictions)

Current Hours:

  • Mondays: 3 pm – 10 pm
  • Tuesdays: 3 pm – 10 pm
  • Wednesdays: 3 pm – 10 pm
  • Thursdays: 3 pm – 10 pm
  • Fridays: 3 pm – 12 pm
  • Saturdays: 12 pm – 12 pm
  • Sundays: 1 pm – 9 pm

CURRENTLY HAPPENING

Keg Tapping: Ike Ike Baby

We’ll be releasing our fall seasonal Ike Ike Baby, a vanilla and maple imperial brown ale, at 3p next Wednesday. It will be available by the glass or growler fill.

We will NOT be hosting our annual Thanksgiving Eve party this year so we’ll see you next!! Thank you to the musical acts Brian Sauer and the Amazing Waste, Alex VanWinkle, and FOAM for understanding. We’ll see you next time!


Our Current Food Menu

available for dine in (outside) or carry out. (soon to be local delivery!)

*brunch service on hold until new covid19 regulations

BEERS





MAN ON THE MOO
Milk Stout

A blend of roasted malts and lactose create a rich and creamy mouth feel with a light body.

MAYAN SACRIFICE
Golden Stout

Smooth drinking golden coffee stout that contains ancho and pasilla chilis, cocoa nibs from Maverick Chocolate, coffee, and lactose.

BELEVUE COMMON
Common Ale

Kentucky Common Ale made corn, wheat & rye.

MEET THE TEAM





Eric Bosler
Co-Founder, Head Brewer, and Back House Operations

Growing up in the air force, I moved around a lot as a kid. Today, I call Bellevue home but with mom and dad in Denver, I get to have two homes. I moved to Northern Kentucky about 15 years ago, and after a collection of short lived jobs, I got my first bartending job at the crazy fox saloon. This started my, unknown to me at the time, career in the bar business. Oh yeah… I also met my wife there. Outside of the crazy fox, I’ve worked in a few other small, local bars and restaurants, including Virgils Cafe. I like working for small businesses and I also like small batch beers.

So, about five years ago I started brewing beer at home. At first it was about learning more about beer, then it became an obsession, and it turns out, its also fun. When Ron and I started brewing together, people tasted our beers and really liked them, and wanted more. That’s when we started focusing on opening a brewery. Being from Colorado, I’ve been dreaming of this.


RON SANDERS
Co-Founder, Sales and Marketing,
and Front House Operations

I have been brewing beer in Eric’s kitchen with him for about three years now. It all started when I asked him for some of his dark beer to serve to my guests at my wedding reception. After tasting his great beer, and seeing all the happy people drinking it (all) up, I knew I wanted in. With as much as I enjoyed trying different beers and being creative, I felt like I HAD to brew beer.

I am leaving behind a successful career in real estate, specifically new home sales and marketing. Before that I was a computer nerd for Dell and for a minute, I even thought I wanted to be a rock star. But after brewing with Eric for some years now, it became clear that this was something we needed to do. With my background in the business side of things, and his in bar and hospitality, we found pretty quickly that I provided the yin to Eric’s yang. (yes I said Eric’s yang).