clock menu more-arrow no yes

Filed under:

Fermented Plans for a Fremont Street Brewer

New, 1 comment

Growler alert. Banger Brewing is bringing grain silos, tasting taps and on-site beer production to Fremont Street's Neonopolis. The 6,772-square-foot brew pub will take over the ShoeZeum sneaker museum space next to the Heart Attack Grill.

Grabbing Downtown tourist attention will be a large replica grain silo, a 16-seat patio and a walk-up service window. Inside the Neonopolis' courtyard, a larger 600-square-feet patio has room for 40 more seats. Sixty interior tables face glass walls that separate the commercial side of the venture, from a fully functioning brewery.

Two brews under the Banger Brewery brand will be produced on-site. The brewing tanks, kettle, hopper and the bottling area fill most of the facility. Beers will be bottled and kegged in a rear room for local distribution and customers can belly up a 16-seat bar facing the walk-in storage cooler filled with even more kegs.

As many as eight different beers will be available via tasting taps, designated to offer samples for the curious. The Fremont walk-up window was created for the sale of growler bottles, but this won't be an all-night party location. The brewery is projected to close at midnight during the week and 1 a.m. on weekends.

Banger Brewing currently produces five different microbrews, including Sandia, a watermelon wheat and an IPA named A Hoppy Ending. The five-man company of Vegas locals began their small batch production runs in a suburban garage. This is their first retail property.

Banger Brewing has penciled a March 2013 opening date. Future expansion plans include more 40-gallon metal tanks and the addition of a functioning barley silo on the courtyard patio.
· All Coverage of Banger Brewing [~ELV~]
Banger Brewing [Photo: Chelsea McManus]

Heart Attack Grill

450 Fremont Street, , NV 89101 (702) 333-5555 Visit Website

Banger Brewing

450 E. Fremont St., Las Vegas, NV

Sign up for the newsletter Sign up for the Eater Las Vegas newsletter

The freshest news from the local food world