THE BIERGARTEN
Amid renovations and renewed business in downtown Springdale, Arkansas, Bauhaus Biergarten has brought a taste of Germany when it opened in the Monarch Building, located in the city’s arts district. The menu offering includes German style Usinger’s brand beer braised Bratwurst with Kraut & Onions, Pickled Vegetables, Giant Bavarian Pretzels, Coarse Brown Mustard and Charcuterie Boards, along with German style beers in draft, bottle and cans. In addition to an array of German, Austrian and European wines.
Business partners, chef Jennifer Hill Booker and Daniel Hintz, both have a love of German food, drink and culture. Merging elements of the small cafés and biergartens that dot the landscape of Germany experienced by chef Jennifer Hill Booker while living in Bavaria- with the distinctive German-American vibe of Daniel Hintz’s hometown of Milwaukee, Wisconsin; Bauhaus Biergarten will be a unique offering in downtown Springdale and Northwest Arkansas
As the culinary mind behind the restaurant, Booker hopes Bauhaus will bring the opportunity for people to experience the tastes of Europe without having to travel outside of the United States. While Hintz ensures that the beer experience will be authentically German.
Together they realized their combined experiences with German cuisine and beer would become a part of what Booker calls the current “renaissance of food and art in Northwest Arkansas.”
Spring Bar & Biergarten Hours
Thursday 4pm – 9pm
Friday 4pm – 9pm
Saturday 11am – 9pm
Kitchen Hours:
Thursday 4pm – 9pm
Friday 4pm – 9pm
Saturday 11am– 830pm
Enjoy Our Giant Bavarian Pretzel Charcuterie Boards & Remember to pick up your favorite Bottles & Cans of German Beer from our retail case!
Bauhaus Biergarten is Excited to offer Gift Cards, Bauhaus Merchandise & Retail Beer!
Swing by and Get Your Stein On!
Looking to Host a Meeting, Party or Happy Hour at Bauhaus Biergarten? Call for Group Rates.
479-770-5552
The Beer
Beer Menu
DRAFT
$14 Liter
$8 ½ Liter
$14 Flight (pick 4)
Warsteiner Dunkel (4.8% ABV, served in ½ Liter glass only)
A rich dark amber beer with full-flavored, smooth taste nicely accented with satisfying notes of
roasted malt and subtle bottom fermenting yeast tones.
Weihenstephaner Hefeweizen (5.4% ABV, served in ½ Liter glass only)
Hefeweizen is a traditional Bavarian wheat beer brewed with at least 50% wheat malt and yeast that
produce a signature clove and banana character. The hopping rate is very low, which allows an
underlying, grainy, bready flavor from the wheat and Pilsner malt to shine through.
Paulaner Lager (4.9% ABV, served in Liter or ½ Liter)
Original Munich Lager is a true classic with its clear and bright gold sparkling hue, crowned by a pure
white head. A beer which always goes down well: mild, elegant malts, with a hint of sweetness and a
soft hint of hops in the background.
Bitberger Pilsner (4.8% ABV, served in Liter or ½ Liter)
A straw-coloured pilsner is crystal-clear and perfectly hopped, boasting a light taste and a lasting
foam head with extra-fine bubbles. The name originates from the Bohemian town of Pilsen in the
Czech Republic, where it was first produced in 1842, and Bitburger been brewing this style of beer to
since 1909.
Hoffbrau Dunkel (5.5% ABV, served in ½ Liter glass only)
Dark beer existed in Bavaria long before light beer. This was the first type of beer to be brewed at
Hofbräuhaus when it was founded in 1589. A bottom-fermented dark beer has a roasted, hoppy taste
and the subtle malty finish.
Bottles & Cans
Pilsner
Hefeweizen/Weissbier
Radler
Bittberger(4.8% ABV) – $9
Erdinger (5.3% ABV) – $7
Stiegl Grapefruit $10
Warsteiner (4.8% ABV) – $9
Franziskaner (5% ABV) – $7
Stiegl Lemon $10
Konig-Ludwig (5.5% ABV)- $7
Paulaner – (5.5% ABV) – $7
Lager
Dark Beers
Non-Alcoholic Beers
Weihenstephaner $10
Kostritzer Schwarzbier $10
Erdinger Weiss $7
Hoffbrau Original $9
Warstiener Dunkel $7
Bittburger Pilsner $7
Bauhaus will have German and Wisconsin beer draft offerings in flights, pints, liters, in addition to numerous other beers in bottles and cans from around the world. We will also be carrying several types of German wine for your enjoyment!
The Food
Bauhaus Biergarten
MENU
All Bauhaus Biergarten sausages are served with Beer braised sauerkraut, house made pickled vegetables and mustard.
Beer Braised Bratwurst – $10
Traditionally, bratwurst is made with pork and veal and includes, ginger, nutmeg, allspice, caraway seed, celery seed and cardamon, salt and pepper. We braise our brats in Dunkel beer with sauerkraut and onions before browning them off on the grill.
Knockwurst – $10
Knockwurst sausage contains finely minced pork and veal and is heavily seasoned with fresh garlic and spices.
Currywurst – $10
The currywurst is the icon of German popular culture and is often sold as a street food in the metropolitan areas of Berlin, Hamburg and the Ruhr Area. The invention of the currywurst is attributed to Herta Heuwer in Berlin in 1949 after she obtained ketchup and curry powder from British soldiers in Germany.
Smoked Cheddar Jalapeno Bratwurst – $10
A smoked pork and beef Bratwurst with the mellowness of Cheddar Cheese smoothing out the heat of Jalapeno. Bits of Applewood Smoked Bacon rounds out the flavors in this spicy hot link! Gently smoked over hardwood embers.
German Frankfurter – $9.50
A frankfurter is a German-style 100% beef sausage and is a meatier version of the Americanized hot dog. This juicy frank gets its taste by a method of low temperature smoking.
Bauhaus Bavarian Pretzel w/ Dunkel beer cheese- $14
Soft, warm and GIANT. A true Bavarian pretzel with our Dunkel beer cheese dip!
Giant Pretzel Charcuterie Board – $22
Our signature pretzel, a cornucopia of Usinger’s sausages, a variety of cheeses, Dunkel Beer Cheese, and our homemade pickles & in-house mustard rounds out this dish.
Along with our traditional sausage offerings, the Bauhaus Biergarten team will also be collaborating with local and national chefs to offer special menu items and unique ticketed events throughout the year.
THE MENU
The Beer
Bauhaus will have German and Wisconsin beer draft offerings in flights, pints, liters, in addition to numerous other beers in bottles and cans from around the world. We will also be carrying several types of German wine for your enjoyment!
The Food
Along with traditional sausages like bratwurst, knockwurst, bockwurst, traditional German salads and pickled vegetables, and seasonal German specials, the Bauhaus team will also be collaborating with local and national chefs to offer special menu items and unique ticketed events throughout the year.
MEMBERSHIP
Bauhaus Stein Club
Our social club for beer enthusiasts, this membership is renewed annually.
- Specially designed T-shirt, with a new design each year
- Use of Special Member Stein while in the Biergarten
- Invitations to Members Only Tap Takeovers + Wine Tastings
- Ticket discounts to special events and culinary classes
- Discount for participation in Bauhaus CSA
Grundstein Club
Named after the German word for a building foundation stone, these members become our anchor supporters in the launch of this unique Northwest Arkansas culinary experience. Buying into this special relationship is only available in our first year of operations and the benefits befit this special relationship between Bauhaus Biergarten and the Grundstein Club members.
- $250 one-time gift card for Bauhaus use
- A special annual event for Grundstein Club members only
- Special German beer stein with nameplate to be used at Bauhaus
- Engraved nameplate on the Grundstein Club Wall of Awesomeness
- Specially designed T-shirt, with a new design each year
- Invitations to Members Only Tap Takeovers and Wine Tastings
- Ticket discounts to special events and culinary classes
- Discount for participation in Bauhaus CSA
BAUHAUS
Envisioned as a destination for the entire community, Bauhaus Biergarten will not only be providing an array of German, European and Wisconsin beverages and products, but the space will also offer collaborative dinners with chefs from around the country, as well incorporate visual and performing arts as part of the concept programming.
ADDRESS
326 Holcomb St, Springdale, AR 72764
479.770.5552
The Founding Team
Daniel Hintz founded the Velocity Group in 2014 to provide a systems-based approach to placemaking, focusing on the dynamic ways the individual parts of a project interrelates within the larger community context. It his belief in the power of collective wisdom and working with people driven by a common vision that provides the powerfully collaborative outcomes of Velocity Group projects. Daniel has cultivated his approach over a lifetime of work as an actor, filmmaker, chef, educator, non-profit executive, small business owner, property developer, restauranteur, event producer, social service provider, community advocate and volunteer, informing his uncommon approach to the work of placemaking and community experience design.
As CEO/Chief Experience Officer of Velocity, Daniel has worked on a wide variety of projects all over North America, including downtown master plans, regional economic development initiatives, branding and marketing strategies, private development projects and tenant programming, event production, art and cultural initiatives, restaurant and hospitality concepts, public outreach and engagement, and public policy work. He has also founded Blockline, LLC, a private development company that aligns strategic investments, catalytic projects and associated tenant programming that supports both solid returns and strengthens the adjacent neighborhoods.
Daniel served as Executive Director of Fayetteville Downtown Partners, where he produced the Fayetteville Arts Festival, structured the formation of the Fayetteville Arts Council, co-wrote the initial Fayetteville Public Art Policy, crafted the state’s first municipally formed Arts District in downtown Fayetteville and changed state BID law to include the arts as a fundable line item, among other projects. He went on to serve as Executive Director of Downtown Bentonville, Inc., where he managed and facilitated economic development, experience design and marketing for the 1,768-acre downtown district. Growing the non-profit downtown association from two to seven employees, expanding organizational revenue by 300%, directly recruiting over $50 Million in downtown investment and producing 400+ events that generated over 750,000+ visitors to downtown, his work fostered a growing art, entertainment, culinary, and entrepreneurial scene which has earned national attention.
In 2008, he earned an Experience Economy Expert certification from Joseph Pine and Jim Gilmore. Their thoughts on the rising consumer value of experience and authenticity were listed by TIME magazine as a Top 100 Idea Changing the World. He was the editor for the annual statewide magazine Block, Street, and Building: New Urbanism in Arkansas published by the Arkansas Times from 2016-2019. Daniel now serves on the Advisory Board for First National Bank of NWA, the Programs Chair on the Board of Urban Land Institute of Northwest Arkansas, and as a Commissioner for the Bentonville Advertising and Promotions Commission, among numerous other volunteer and philanthropic endeavors. He holds a BFA in Film from the University of Colorado Boulder.
Daniel served as Executive Director of Fayetteville Downtown Partners, where he produced the Fayetteville Arts Festival, structured the formation of the Fayetteville Arts Council, co-wrote the initial Fayetteville Public Art Policy, crafted the state’s first municipally formed Arts District in downtown Fayetteville and changed state BID law to include the arts as a fundable line item. He went on to serve as Executive Director of Downtown Bentonville, Inc., where he managed and facilitated economic development, experience design, and marketing for the 1,768-acre downtown district. Growing the non-profit downtown association from two to seven employees, expanding organizational revenue by 300%, directly recruiting over $50 Million in downtown investment and producing 400+ events that generated over 750,000+ visitors to downtown.
An Impact Fellow with the James Beard Foundation, a Georgia Grown Executive Chef for the Georgia Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, founder of Southern Divas of the New South™ Dinner Series, active member of the prestigious Atlanta chapter of Les Dames d’Escoffier International and a James Beard Foundation Food Waste Advisory Council member… Chef Jennifer Hill Booker is a culinary force. Jennifer finds herself blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras: Southern Recipes with a French Accent and Dinner Déjà Vu: Southern Tonight, French Tomorrow, reality TV personality, culinary educator and business owner.