WILLIAMSPORT, PENNSYLVANIA
Residing at a red brick Industrial building one block South of Bullfrog Brewing and Gennetti Hotel, JACKASS BREWING opened this second location in 2025. Olden wood floors ground the white-walled converted warehouse and the U-shape bar (with twelve taps, caged Edison lights and cornered TV’s) services several windowed four-seaters and the large furnished mezzanine.
The 22,000 square-foot tap room includes a restaurant, event space and rooftop bar. A varied beer menu displayed a colorful spectrum of stylistic delights. Brew tanks are towards the rear and patio seating is available when warm.
My wife and I visited after our Pittsburgh roundup at 7PM, mid-October ’25.
Tart lemon-salted oaken cherry pucker, green grape esters and parched lime souring induced Ch-Ch-Ch-Cherry Bomb, an extremely dry fruited sour.
Rustic mineral graining guarded the orange banana breaded spicing of Saison Of The Asses, leaving white peppery shards.
Unspecific Belgian yeast engaged autumnal Belgian strong ale, Jackass O’Lantern, pitting rummy cinnamon-nutmeg spicing and orange-bruised banana sugaring against white-peppered herbage.
One of Jackass’ most popular year-rounders came next. Tangy grapefruit, salty pineapple, zesty orange peel and peachy tangerine blitzed the lightly oated wheat creaming of Juicy Ass, a fruit punched New England IPA with latent pine tones.
Lightly wood-smoked coffee roast saddled mocha-driven porter, Dumbass, scattering dark chocolate, caramel and espresso tones among the dark roast hop bitterness.
Mocha-fortified milk Stout, Mules, placed creamy milk chocolate across caramelized coffee, molasses breading and tart dark cherry frolic.
“Intense” bourbon-aged Imperial Stout, Imbecile, let pudding skinned dark chocolate fudging drape dry burgundy, sherry, chianti and Muscat wining as well as a stiff whiskey back (at 12.2% ABV).
A few weeks later in mid-November ’25, grabbed a few more tapped Jackasses while watching college football on a Saturday night at the bar.
Briskly tropical New England IPA flagship Foggy Doo, first tried at original Lewisburg locale three years hence, stuck piney orange rind bittering, zesty juniper minting, limey grapefruit scamper and green mango salting atop lightly creamed oats.
Meanwhile, West Coast IPA, Woody, scurried dank pine resin across sour orange rot, salty mango-guava zesting and spiced floral daubs atop honeyed pale malts.
Dewy moss seeped into navel orange sweetness for moderate-bodied pale lager, What The Helles, a musty Noble-hopped bohemian.
Ultra-dry sour ale, Calamansi, let mouth puckering Philippine lime salting and lemony mandarin orange wisp settle above acidulated wheat base.
