49th State Brewing - Anchorage

A labor of love, served with our Blonde Eagle Ale beer cheese sauce.

Roasted jalapeño corn, vegan chorizo, vegan cheese, sliced avocado, vegan sriracha mayonnaise, cilantro and lime juice. Served with tortilla chips.

Creamy blend of crab with artichoke hearts, Parmesan cheese, roasted garlic and fresh spinach. Baked golden brown and served with warm pita slices.

Cauliflower dusted in chickpea flour, fried, then tossed in 49er hot sauce and served with vegan blue cheese sauce.

Warm tortilla chips, black olives, melted cheddar and Monterey jack cheeses, salsa fresca, radish, pickled jalapeño and ají peppers, cilantro, Blonde Eagle Ale beer cheese sauce, freshly diced avocado and lemon sour cream. Add chicken, pulled pork or carne asada +$6.99.

Tender calamari, lightly breaded and fried with jalapeños and ají peppers, tossed in fresh parsley and house seasoning. Served with sweet chili aioli.

Light and crisp wonton chips, marinated tuna, red onion, scallions, freshly diced avocado, sriracha mayo, kabayaki sauce, furikake, shredded nori and bonito flakes.

Applewood-smoked bacon-wrapped roasted jalapeños filled with blended crab, cream cheese, pepper jack cheese and dried mango. Served with poblano cilantro mayo and salsa fresca.

Chef Todd's famous smoked salmon brined in Blonde Eagle Ale, brown sugar, and cracked black pepper. Served with dill remoulade and toasted crostini.

Tender wings slow-smoked with our signature 49er dry rub. Served with tangy pickled carrot ribbons.

Southern-style hand-battered crispy chicken tenders with honey mustard sauce. Add a tender +$3.99, add fries +$1.99.

Our beer cheese kicked up a notch with our famous Blonde Eagle Ale and warm tortilla chips.

Honey-pepper applewood-smoked bacon, beechwood aged smoked cheddar cheese, smashed potatoes, crispy onions and Blonde Eagle Ale BBQ sauce. All premium beef burgers use a short rib, chuck and brisket blend, cooked medium-well, served with brewpub fries.

Vermont cheddar cheese, lettuce, tomato, onions, pickles, mayo and mustard.

Two patties smothered in American cheese with basecamp sauce and pickles.

Alaska Indian Valley Meats ground elk, white cheddar cheese, sautéed onions, pickles and chipotle mayo. Served on a pretzel bun.

Mushrooms and corn blended and stacked with vegan cheddar, arugula, tomato, and house vegan basecamp sauce on a pretzel bun. Substitute gluten-free bun +$1.00.

Ancho chili spiced Alaska sockeye salmon, spicy tomato rice, black beans, cotija cheese, warm tortilla chips, roasted corn, tomatoes, house pickled red onions, avocado, pickled jalapeño and ají peppers with spicy honey mustard dressing.

Coconut turmeric rice, fresh avocado, toasted sriracha chickpeas, arugula, roasted sweet potatoes, red cabbage, cucumbers and cashews drizzled with silan and served with tahini date dressing.

Hand-battered crispy chicken tossed in sweet Thai chili sauce, with fresh shredded radish, carrot, bell pepper, red cabbage and diced cucumbers. Served over sweet turmeric coconut rice, finished with sesame seeds and sweet and spicy peanut sauce.

Fresh marinated ahi tuna poke with coconut turmeric rice, edamame, mango chutney, wakame salad, sesame cabbage, diced avocado, furikake and crispy nori.

Fresh romaine tossed in creamy Caesar dressing with shredded Parmesan cheese and garlic herb croutons. Add chicken +$6.99, halibut +$17.99, salmon +$14.99, steak skewer +$10.99.

Filet steak skewer, radish, avocado, cabbage and shredded romaine, roasted corn, red onion, bell pepper, salsa fresca, Monterey Jack and cheddar cheeses and cilantro lime vinaigrette. Extra skewer +$10.99.

Creamy chowder teeming with fresh Alaska King salmon, Kachemak Bay halibut and tender clams. Add a lager loaf +$3.99.

Mixed greens, carrots, radishes, red onions, cucumbers and tomatoes.

Iceberg lettuce, applewood-smoked bacon, tomato, blue cheese crumbles and scallions, draped in tangy blue cheese dressing.

Double pepperoni, red sauce, fresh oregano, Parmesan, and mozzarella-provolone cheeses.

House red sauce, fresh mozzarella cheese and fresh basil.

House red sauce, mozzarella-provolone cheeses, pepperoni, sausage, red onion, green peppers, mushrooms and pickled goat horn peppers.

House red sauce, ground elk, sliced reindeer sausage, roasted red peppers and fresh mozzarella.

Alfredo sauce, mozzarella-provolone cheeses, button, shiitake and portobello mushrooms, fresh thyme and Parmesan.

Ranch sauce, mozzarella-provolone cheeses, grilled chicken, applewood smoked bacon and Roma tomatoes.

House red sauce, mozzarella-provolone cheeses, pepperoni, bacon, elk and fennel sausage.

House red sauce, fennel sausage, goat cheese, roasted garlic cloves, fresh arugula and hot honey.

Blonde Eagle Ale BBQ sauce, mozzarella-provolone cheeses, grilled chicken, bacon, smoked Gouda cheese and cilantro.

House red sauce, reindeer sausage, Fresno chilies, pickled goat horn peppers, honey, smoked Gouda, mozzarella and provolone cheeses, and scallions.

Hawaiian BBQ sauce, tender pork brined in Smōk Lager and Alderwood-smoked, pineapple, mozzarella and provolone cheeses, red onions and green onions.

House red sauce, vegan spicy sausage, red onion, chili flakes and vegan mozzarella.

Kachemak Bay Alaska halibut in our light and crispy beer batter, seasoned brewpub fries, creamy coleslaw, tartar sauce and malt vinegar.

Tender braised elk in Arctic Roots Cider with root vegetables and garlic smashed potatoes.

Meatloaf wrapped in applewood-smoked bacon with Smōk Lager and mushroom demi-glace, topped with onion strings. Served with garlic smashed potatoes.

Filet of fresh Kachemak Bay halibut topped with Parmesan and Asiago cheeses, served with lemon butter sauce, garlic smashed potatoes and seasonal vegetables.

Grilled Alaska king salmon on a bed of golden couscous, roasted seasonal vegetables, and cucumber-dill tzatziki.

Center-cut 14oz New York strip in our 49er rub topped with garlic herb butter, grilled to order. Served with smashed potatoes.

Blonde Eagle Ale beer-battered Kachemak Bay halibut served in corn and flour blend tortillas with cabbage, Monterey jack and cheddar cheeses, salsa fresca, cilantro, and homemade lemon sour cream. Served with chips and salsa.

Grilled sourdough bread, crab meat blend and Appenzeller Swiss and cream cheeses. Served with brewpub fries and Alaska seafood chowder for dipping.

Elbow macaroni noodles, creamy Alfredo and aged cheddar cheese sauce, topped with Parmesan breadcrumbs and baked in an iron skillet. Add steak and applewood-smoked bacon +$6.99.

Locally raised Alaskan yak, topped with caramelized onions, honey-pepper applewood-smoked bacon and smoked Gouda cheese. Served with lettuce, tomato, onion, mustard, pickles and mayo on a pretzel bun.

A pound and a half of real, world famous Alaska red king crab served with drawn butter, seasonal vegetables and garlic smashed potatoes.

Grilled, juicy chicken breast with honey-pepper applewood-smoked bacon, fresh lettuce, ripe tomato, and melted American cheese with signature 49er Chikn Sauce. Served with brewpub fries.

Fresh Alaskan halibut, hand-chopped and served with tomato, lettuce and mayo on a 49th State pub bun. Served with brewpub fries.

Alderwood-smoked pork, brined in Smōk Lager, topped with BBQ sauce, creamy coleslaw, and pickles on a pretzel bun. Served with brewpub fries.

Choice of Alaska Sockeye salmon or halibut filet, lightly seasoned and served with broccoli and rice.

Crisp and tender crust topped with red sauce and our cheese blend.

A fresh Alaskan halibut strip battered and fried. Served with brewpub fries.

Chicken strips battered and fried, served with brewpub fries and ketchup.

Elbow macaroni baked in our housemade creamy cheese sauce.

Signature beef burger with cheddar cheese and brewpub fries.

Organic chicken breast, carrots, tomatoes, celery, potatoes, onions and rice.

AAA Certified Angus filet, carrots, tomatoes, celery, potatoes, onions and rice.

Sustainable wild Alaskan salmon, carrots, onions, celery, potatoes and rice.

Frontier-style lager brewed with pure glacial water; bready malt notes and hints of noble hops with a crisp, clean finish. 4.9% ABV.

Brewed with handpicked Sitka Spruce tips, giving it hints of red berries, citrus and wildflower honey. 5.2% ABV.

Spicy Belgian yeast and fruity esters. 9% ABV.

Ferociously fruity blonde sour ale with notes of strawberry, watermelon, and coconut. 6.1% ABV.

Citra-forward hop profile, aromatics of juicy grapefruit and ripe melon balanced with bitterness. 6.8% ABV.

Velvety, creamy dry Irish stout with robust notes of chocolate and coffee from assertive use of dark roasted malts. 4.2% ABV.

Russian Imperial Stout, thick and viscous, overflowing with rich notes of dark chocolate, coffee and dried figs. 11.2% ABV.

Crisp and effervescent, tropical notes of sweet tangerine, ripe pineapple and açaí berry. 5.2% ABV.

Brewed in the style of traditional German Rauchbier; smoky, crisp Rauchbier. 5.7% ABV.

Alaska apples grown just south of the Arctic Circle; semi-sweet cider balancing bright acidity and subtle sweetness. 5.2% ABV.

Our signature take on a margarita. Premium tequila, Cointreau, lime juice, sugar syrup and a Tajín citrus-chili salt rim.

Corazón Tequila Blanco, grapefruit juice, Frontier Grapefruit Sparkling Water and a salt rim.

A crisp cucumber infusion with Almaga Gin, elderflower liqueur, lemon and Hop Melt Hop Water.

Anchorage Distillery's Glacier Vodka, Kahlúa and cold brew.

Frontier Ripe Raspberry Soda with Tito's Vodka, fresh thyme and lime juice.

Anchorage Distillery Frontier Crafted Whiskey, lemon juice and fireweed honey.

Baby Buffalo Trace with Smōkshine, Frontier Alaska Root Beer, orange bitters and a Luxardo cherry.

A fiery blend of Ghost Pepper Vodka and Bloody Mary mix.

Anchorage Distillery's Glacier Vodka, fresh lime, Gosling's ginger beer and candied ginger.