12/31/18 – New Year’s Eve

Published by thefount

Let’s close out 2018 and welcome in 2019! No cover, no pretense. Come hang out and enjoy good beverages, good food & good friends. We will have a champagne toast at midnight for everyone in the house.



12/20/18 – Tapping of Begyle’s Barrel Aged Imperial Flannel Pajamas at 6:30 pm

Published by thefount

Join us as we tap Begyle’s Barrel Aged Imperial Flannel Pajamas as well as 2018 Christmas Ale, 2018 Barrel Aged Christmas Ale, and Pinky Swear IPA.

We will also be featuring very rare vintage bottles of 2015 Barrel Aged Barleywine and 2015 Barrel Aged Neighborly Stout. These will be available in 5oz pours as well as full 22oz bombers (while supplies last).

You will also have a chance to win prizes such as a Brewery tour for 2, beer, and more!


12/12/18 – 12/23/18 The 12 Beers of Christmas

Published by thefount

Come experience the 12 Beers of Fountainhead Christmas! Each night we will open a cellared/rare/special or seasonal beer. Try one every night!!

We will have two openings a day, one at 4:00 pm and one at 7:00 pm. Follow us on social media for each day’s offering. (Supplies are limited!)


12/12/18 – Delirium Noel Tapping

Published by thefount

This will be our kick-off to the 12 beers of Christmas! Delirium Noel, a Belgian dark strong ale at 10%, is their holiday seasonal and it is delicious. We’ll also be tapping rare beers Delirium Black Barrel Aged in Buffalo Trace Barrels at 11.8% and Delirium Averbode,a Belgian pale ale at 7.5% and of course Delirium Cans! We’ll be doing a swag and glass giveaway as well.



Kilchoman Whisky Dinner with Robin Bignal

Published by thefount

Friday, November 16th at 6:00 pm

Kilchoman Whisky Dinner with special guest Robin Bignal, all the way from Islay

On Friday, November 16th, Fountainhead will be hosting a very special whisky dinner featuring 5 Kilchoman whiskies and 3 delicious food courses.

We are thrilled to have special guest Robin Bignal joining us from Islay for the evening. Robin is the Kilchoman Production Manager in charge of the distilling process. He oversees the key whisky-making processes at the heart of the distillery. From the malting and distilling to maturation and cask selection, Robin’s passion, knowledge and understanding of their unique hand-crafted practices guarantees the quality and consistency of each bottle of Kilchoman.


The dinner will cost $75 per person. Price includes tax but not gratuity. Seats are very limited for this unique whisky event. Tickets are available on Brown Paper Tickets.


Passed canapés
Cocktail using Kilchoman Machir Bay

First Course
Fois Gras Mousse – pineapple, star anise, arugula, brioche
Kilchoman Sauternes Cask Finish

Second Course
Duck – fennel, blackberry, bordelaise
Kilchoman Red Wine Cask Matured

Third Course
Malted Ice cream – honey toffee, cocoa nib, graham cracker
Kilchoman Sanaig

Kilchoman Comraich