Skip to main content
Yoerg Brewing Company
site map
our facebook page

Buy one - get one Free!
As most of you know, we have one of the most affordable 'Wine by the Glass' programs in the State.  Now you can get any bottle off our list for half price!  Just purchase any bottle on this list, and you get any bottle off this list for free (of equal or lesser value).  This also includes any bottle off our wine list (see link below).

Food to Go
We are opening up the bulk of our menu for take out.  There are a few things we can't replicate, like our popular Wurst plate and Cheese/Meat plates, but we will be selling the cheeses and salami we use by the pound (in quarter pound pieces).  We also have an amazing new bun for our Bratwursts, the famous 'Dirty' Kettle chips and the iconic Nut Goodie Candy bar in our Wurst Sandwich offerings.

We have an exciting menu of old world Bavarian specialties, superb charcuterie and cheese plates, pub pizzas and a blow away selection of pretzels.  The state's MOST AFFORDABLE fine wine program (100 different wines by the bottle under $40, 10-12 wines by the glass - all under $8.00), a great selection of old world beers on tap, and of course, a wonderful rotating selection of beers under the Yoerg banner made on premise.  Not to mention one of the most unique and historic sites in the state just packed with charm.  There really is nothing else like it.

14 Monastic Ales from seven different
Monasteries in four different countries.

Here at the Yoerg Brewing Company, we have a great love for the Monastic Ales of Belgium, the Netherlands, Germany and the United States.  Not only are we an accredited 'Trappist' pub in the United States (one of a select few), we also are one of the only saloons in the country to offer the superb beers of The Monastery of Christ in the Desert in New Mexico. 

Our menu looks something like your typical Saint Paul Saloon circa 1940s.   We have searched the country for the most perfect "munchies" and have come up with a dazzling array of goodies.   Our Yoerg sandwich will soon be the city's most iconic blue collar treat, our bratwursts come from the legendary Usinger's Meat Company in Milwaukee and our pub pizzas are made by a wonderful Italian Couple who own three pizzerias in Northern Minnesota.   To compliment our wine program, we have the Country Pate from the legendary d'Artagnan Patisserie in New York City, a charcuterie plate featuring some of this country's finest cured salami producers and a wonderful cheese plate with rotating selections every month.  Did we mention the finest Smoked Oysters you have ever tasted?  It really is the perfect saloon menu.

Usinger's Wurst Plate
Fred Usinger founded the legendary Usinger's Meats in 1880 on the Milwaukee River in Milwaukee Wisconsin.  Over the years his hand made sausages became the toast of every great German Restaurant in the Midwest, and today his family still produces all his iconic recipes exactly the way Fred wanted.  This plate showcases all Usinger's greatest Sausages; Weisswurst, Landjaeger, Smoked Bratwurst and the classic Bratwurst.  Served with Dusseldorfer Mustard, our delicious Caraway Rye Bread and a dill pickle spear.  

Usinger's Mini Wurst Plate
When we noticed that many people were ordering our Bratwurst, and not eating the buns, we knew we had to be proactive and offer something for the people on low carb diets.  This plate contains Usinger's famous pork Bratwurst and the Smoked Bratwurst with Cheddar & Jalapeno Pepper.  Served with Caraway Rye Bread, Sour Kraut, Dusseldorfer Mustard and a dill pickle spear.

The Yoerg Sandwich
A quarter pound, 100% Angus Beef dinner Frank split with a jumbo dill pickle spear, a slice of authentic swiss cheese & Chicago Yellow Mustard on fresh Caraway Rye Bread.  Served with stick pretzels and spicy sport peppers.  Yoerg's landmark sandwich.

Classic Bratwurst
From Milwaukee’s legendary Usinger’s meats. Traditional German-style Bratwurst made with pork and veal then stuffed into natural casings. This finely ground link sausage has a white appearance because it is not smoked. Served with stick pretzels, Dusseldorfer Horseradish mustard & spicy peppers. 

Smoked Bratwurst
with Cheddar & Jalapeno Pepper

From Milwaukee’s legendary Usinger’s meats.  Traditional pork & beef smoked over hardwood embers with applewood smoked bacon. No better brat exists.  Served with stick pretzels, Dusseldorfer Horseradish mustard & spicy peppers. 

Many have called our currywurst the best they have had outside of Germany.  And that's for good reason, this recipe comes direct from a Bavarian street corner.  We start with a base of chopped San Marzano tomatoes from Italy, spiced with Hungarian Paprika, cayenne pepper, a touch of garlic, freshly minced onions, red wine vinegar and a couple other things we can't divulge.
$6.95 Single Order

Käsekrainer, the delicacy of sausage, is found in every town and city in Austria. A traditional street food, these plump pork sausages are studded with Emmenthaler cheese and smoked over apple wood. Once warmed through and lightly crisped, each slice yields a gooey, cheesy interior.  Served with a Bavarian Pretzel and Dusseldorfer Mustard.

The classic veal-based Bavarian white sausage .  Weisswurst (white sausage).  A truly classic white sausage made with veal, parsley, onions, fresh lemon, nutmeg and ginger. Served with a Bavarian Pretzel, dill pickle spear and Dusseldorfer Mustard. This is a traditional breakfast in Bavaria.

The Italian Twist
A classic Italian sausage made with fennel and anise alongside a Parmesan cheese dusted soft Pretzel, a side of spicy Marinara sauce made with 100% California Tomatoes and Extra Virgin Olive Oil.  Served with Mediterranean Olives.  An homage to the Italian heritage on Saint Paul's East Side.  

Landjaeger is one of the few cured meats in Germany, and is a much treasured snack.  Known as a "hunter's sausage" because of it's amazing durability.  In Germany it is served on a plate with mustard and a simple piece of bread.  We do that same, only we serve it with our Dusseldorfer Horseradish mustard and caraway rye bread.

Usinger's Smoked Liverwurst
Using Fred Usinger’s old world recipe; this has been this iconic Sausage Company's specialty since 1880. Generations have loved the incomparable taste of this delicately seasoned liver sausage with a creamy texture that is smoked just right, in fact double smoked in Usinger's 130 year old smoke house.  Incomparable.  Served with chopped raw onions, sour kraut, Dusseldorfer Mustard, Caraway Rye Bread and a dill pickle slice.

Charcuterie & Cheese Plates
You are not going to find a lot of frou-frou stuff on our charcuterie and cheese plates.  No jellies/jams, foilage etc, just lots of hand cured meats and artisanal cheeses.  We usually feature 4 different items from four different specialty shops & dairies with an emphasis on Italian and French styled cured meats and cheeses from all the great dairy states and European countries.

d'Artagnan Country Pate
Ariane Daguin is the owner of D’Artagnan, the renowned New York Patisserie and comes from Gascogny France.  Pasture-raised heritage-breed pork, no antibiotics, no hormones, 100% natural, preservative-free and filler-free.  The recipe for her rustic pork pâté de campagne (literally country pâté) is based on the pâtés of the Southwest France that Ariane remembers from her childhood.  Served with authentic French Cornichons, Dusseldorfer Mustard and warm Baguette Bread.

Ekone Smoked Oysters
Located on the shores of Willapa Bay in Washington state, Ekone Oyster Company is a small independent, family run oyster business. Willapa Bay is in the southwest corner of Washington and considered the cleanest, most productive coastal ecosystem remaining in United States. It's here that the family farms 350 acres of Pacific oysters that are widely considered North America's finest.  Served with French Cornichons and toasted baquette bread.

Bavarian Pretzel
The pretzel is a permanent part of the Bavarian bread-based snack culture. Additionally it is irreplaceable as a side dish with Weißwurst.  Hand-rolled and sprinkled with salt, the pretzel is made from wheat flour and yeast and the crust of the pretzel is thin, chestnut brown and baked to a gloss. Inside, the dough is soft and chewy.  We serve it three ways:  topped with Kosher salt, topped with Parmesan, or topped with fresh butter and Cinnamon.  

Yoerg's Pub Pizzas
Thor & Kimm Thorson moved to Brainerd in 1987 to open Giovanni’s Pizzeria at 625 Oak Street. Over the next seven years they built a booming business in Brainerd for producing big, rich, lusty pizzas.  The Thorson's make our pizzas, flash freezing them and shipping them overnight to our door.  It all starts with a thin & crispy crust. The Thorson's use generous portions of their signature sauce, followed by lots of toppings! They finish them all off with a special blend of Mozzarella, Cheddar, & Provolone cheeses that are shredded from the whole blocks just minutes before hitting your pizza so you know it’s as fresh as can be.

Martin’s Pretzel Bakery is nestled in Lancaster County, PA, home of the Pennsylvania Dutch known as Amish Country. This is an area where pretzels were first introduced in North America back in the 19th century. Today the tradition continues at Martin’s Pretzel Bakery, with hard pretzel recipes of old, still rolled and twisted by hand for over 75 years.

Ekone is a Chinook Indian word meaning good spirit.  These oysters are harvested from the pristine Willapa Bay estuary, where the waters of the Pacific Ocean meet with the fresh water from the rivers and streams flowing out of the Willapa Hills. Willapa Bay is considered to be the cleanest and most productive coastal ecosystem remaining in the continental United States.   Ekone Oyster Company is exceptional in the Willapa Bay area for our smoked oysters, and we offer fresh oysters of the highest quality as well.

Fred Usinger came to Milwaukee from Germany in the late 1870s with $400 in his pocket, a book full of sausage recipes and set up shop showcasing his one great talent; he was a master wurstmacher. Located on the banks of the Milwaukee River, Usinger’s Meats soon became the premier producer of Bratwurst and other German styled sausages in the country.  Today, all of the sausages are still made from Fred’s original recipes.

Sunday: 11:30 a.m. to 11:15 p.m.
Monday: 6:30 a.m. to 11:15 p.m.

Tuesday: 6:30 a.m. to 11:15 p.m.     
Wednesday: 6:30 a.m. to 11:15 p.m.
Thursday: 6:30 a.m. to 11:15 p.m.

Friday: 6:30 a.m. to 11:15 p.m.
Saturday: 6:30 a.m. to 8:15 p.m.

Right next door to the Yoerg Brewing Company is the Metro State University Parking lot.   $2.00 parking tickets are available at the Yoerg Brewing Company for the above listed hours.


    our facebook page