Word on the street
What locals are saying
Holy City Brewing started in 2011 as a four-man operation in a pedicab garage, and the scrappy origin story still matters here — it's a genuine community anchor in Park Circle rather than a branded beer hall. The 20,000-square-foot brewhouse on Noisette Creek keeps 20 taps rotating, with the Washout Wheat and Pluff Mud Porter as workhorses and a sour program that's earned real respect, including a gold at the Great American Beer Festival. Pricing draws consistent friction — $12 IPAs and raw bar tabs that climb fast — and some loyalists still mourn the old Dorchester Road location's rougher, more intimate character, but the creek-side scale and the raw bar partnership with The Walrus give this place a draw that outlasts the novelty.
Park Circle community anchorPluff Mud Porter and Washout Wheat as reliable flagshipssours punch above statewide competitionraw bar adds an unexpected layerpricing creep on IPAs and oystersnew-location growing pains: signage, service flow
In the feed
