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Along with specialty beer, MBC mixes it up with food offerings


Morgantown Brewing Co. is developing a reputation for variety — in brews and food.

Doug Rector praised the menu for its creativity. He also had good things to say about the selection of vegetarian-friendly menu items.





 “I work in the restaurant business and everyone says how much they like the food here,” said fellow patron Chelsea Elliott.


Brewmaster Brian Anderson said the pub also recently took delivery of new fermenting tanks that have increased the brewing capacity.



 “We got 40 barrels of fermentation capacity, in addition to what we already had, so that brings it up to a total of 130 barrels. So, we can produce 260 kegs at a time,” he said.


 The brewery opened in 1991, but changed owners and reopened in 2009 as the Morgantown Brewing Co., Anderson said. The brew pub, known to many as MBC, offers a variety of locally brewed beers and pub fare that incorporates some of the beer into the cooking process.


 “We try to mix things up to give our guests a broad spectrum of what’s out there,” Anderson said. “There are about five beers we keep on tap year round and we rotate the rest.”


 The pub also releases small batches of beer in different styles every other Friday, along with feature menus that allow the chefs to experiment with different dishes such as lamb or chicken marinated in truffle oil, Anderson said.


 “There’s no other place like it in Morgantown,” said Michael Toth, a patron who once worked there.


 Unlike some other restaurants, he said, MCB’s staff makes customers feel like family and the staff has camaraderie.


 Anderson said the clientele is very diverse, ranging from students and young professionals to families.


 He said that MBC’s brews have been gaining popularity. Select beers are also available at other local businesses such as Black Bear Burritos, Mario’s Fishbowl, Terra Café, Varsity Club and Milan Puskar Stadium during football games.


 “I’ve been coming here for four years and I really like the crowd and the local feel,” Elliott said.


 “The outdoor deck they have is really nice during the summer.


 “People love local and it’s what they want and their voices are being heard,” said Mike Vance, MBC’s accountant, in reference to the selection of brews the pub offers.


 Vance is also the treasurer of the newly established West Virginia Craft Brewer’s Guild. He said he would like to see changes in state law that would allow brewers to set up tastings inside grocery stores, as is done with wine.