WE WORSHIP BEER.

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A PILGRIMAGE

Good beer, food and company are the only things we pray for in this house of worship.

Once a small Unitarian church built in 1905, Holy Grale is now the intimate setting for congregating over esoteric, worldly beers right in the heart of the Original Highlands in Louisville, Kentucky.

Here, you gather to taste a variety of ever-changing beers from one of our 27 taps or share pours with friends from our extensive bottle list.

A small selection of hand-curated wine is also available for your enjoyment.

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Kentucky Pride. Worldly charm. Southern Spirit.


Executive Chef Andy Myers prepares classic European dishes with seasonal, local ingredients and pinch of southern style.

Holy Grale is proud to be a Kentucky Proud Member and thanks the wonderful local farms and makers for providing our kitchen with the freshest of products: 3D Valley Farm, Blue Dog Bakery, Capriole Farm, Duncan Farm, Garey Farms, Grateful Greens, Groce Family Farm, Holden Farm, Kenny’s Farmhouse Cheese, Marksbury Farms, The Pretzel Baker, Sapori D’Italia

 

our patron saints

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LORI BECK & TYLER TROTTER

OWNERS

Lori Beck and Tyler Trotter’s love for craft beer began more than two decades ago. A curator with a love for travel and culture and a traveling musician exposed to beer communities while on tour, Lori and Tyler have paired together to provide unique experiences at each of the establishments they’ve opened.

LUCY BROWN

BAR MANAGER

Lucy Brown has been pouring craft beer for the Louisville community since 2002. She has been a loving fixture at Holy Grale since its inception and has participated in multiple beer events and trips to learn more about the people and cultures behind the beer she serves. Aside from being a mother to her always exuberant and curious son, Lucy is also a mom to myriad animals on her homestead, including chickens, ducks, a cat and dog.

ANDY MYERS

EXECUTIVE CHEF

Andy Myers is the executive chef of Holy Grale and daytime spot gralehaus. Having received his culinary education at Sullivan University in Lexington, Andy cooked in various kitchens in Kentucky before landing in Louisville at the Anchorage Cafe, and then gralehaus and Holy Grale. He has been part of James Beard Foundation events and Atlanta Food & Wine and has been featured on Food Network, in Forbes Magazine, USA Today, and Eater.