In 1589, Duke Wilhelm V of Bavaria established a Hofbräuhaus, or "court brew house." Made in compliance with the Bavarian Beer Purity Law, pours for Wilhelm and his court were made with only three ingredients: hops, malt, and water. More than 400 years later, the brewers at the American Hofbräuhaus still abide by those rules and recipes. Wilhelm's ghost and a living German brewmaster supervise Hofbräuhaus' in-house production, which yields four year-round varieties, as well as seasonal specials such as an Oktoberfest beer.
To complement those classic quaffs, cooks craft traditional German cuisine from local and imported ingredients. House-made bier cheese smothers Bavarian-style nachos, bacon and mushroom sauce covers schnitzels, and red apple kraut pairs with sauerbraten's slow-braised beef. Diners can dig in and practice their best "Prost!" inside a traditional bier hall, where flat-screen TVs surround wooden communal tables and live accordion music frequently soars to the rafters. Hofbräuhaus also hosts guests inside a quieter dining room or on the bier garden, a shaded outdoor perch overlooking the Newport waterfront and Cincinnati skyline.