Eclectic Kim Review: Mad Fritz Tap House

There are regular, run of the mill experiences – and then there are times when interactions truly leave a lasting impression. My visit to Mad Fritz Tap House in Yountville, was unexpectedly one of the latter. What began as a casual stop for beer turned into a series of conversations so rich and illuminating, they rivaled any tasting menu in emotional depth and resonance.

I first heard about Mad Fritz from Roberto at Robert Biale Vinyards. I messaged him that I was heading to Napa once more, and would love it if he could recommend some spots that he loved. Immediately, he suggested the beers at Mad Fritz Tap House. So, on my second day, I drove from my stay at The Lodge at Healdsburg and was soon walking through the doors of one of the most fun tasting rooms in Yountville.

I found myself surrounded by fascinating people – a scientist working on the next-generation Narcan medication to prevent overdoses, and Justin, the beer sommelier with a gift for conversation.

Our initial conversation covered life in broad strokes before gently narrowing in on the realities of living and working in Napa. Within a few minutes, another local walked in. He introduced himself as Mark and was a chef at The French Laundry.

Immediately, I zero’d in and asked all the questions I could think of, while having the time of my life trying everything that Justin poured for me. He poured tasters after tasters – and sometimes multiple of the same – just for the pleasure of my company and group conversation, apparently.

Which was greatly – appreciated.

Highlights include…

THE PEACOCK AND JUPITER – WHITE ALE (Thai Lime Leaves) (22 IBUs – ABV: 5.6%)
This unique Witbeir or White Ale is made with well water from Fisher vineyards in Calistoga. Scarlet variety barley and wheat grown in Alamosa, CO Malted by Colorado Malting Company. Hallertau hops grown in Yakima, WA. We thermally infused it (post flame out-boil) with lemongrass, cardamom, coriander, mandarin rind/fruit and… THAI LIME LEAVES. After fermentation with our Private Collection Belgian yeast, we barrel aged for 2 months in neutral French oak.
THE BEAR AND THE BEES- HONEY ALE (Single hive) (25 IBUs – ABV: 8.2%)
This ‘Braggot’ like ale is made with a SINGLE HIVE’s honey from Rancho Chimiles (Wooden Valley- SE corner of Napa County). It’s melded with the wort (malt extract from Full Pint 2 row estate grown in Madras OR) at the end of the boil, cooled and was fermented with our house Belgian yeast, aged in our Foeder for 4 months prior to naturally conditioning
THE WIND AND THE SUN – GOLDEN STRONG ALE (new oak aged) (30 IBUs – ABV: 8.0%)
This is our Chardonnay of beers. It’s a beautifully balanced Belgian style with spice and malt. A 100% CA grown and malted beer this batch was used to feed the SOLERA SAISON below while another fraction was aged in new French oak for 5 months offering more complexity for the oak.
THE EAGLES NEST DIPA BUDDHA’S HAND CITRUS’ (89 IBUs – ABV: 9.1%)
This Double IPA Buddha’s Hand was something we’ve wanted to do for years and happened across our small fruit stand stacked with these poky and pithy SUPER AROMATIC CITRUS! 25 pounds of Buddhas Hand hit the whirlpool with Citra and Amarillo hops it’s a Super Snappy Citrus bast born in the west coast!
THE CROW AND THE WATER – DRY STYLE STOUT (22 IBUs – ABV: 5.2%)
The ORIGINAL SESSION BEER = Dry Style Stout! It’s dry and LOW ABV! St. Helena reservoir water, Full Pint 2 row from Mecca Malt in MADRAS OR, US grown Goldings hops and fermented with ale yeast, then barrel aged for 5 months in neutral French oak barrels. $8 Hand Pump in a wine glass!

The recommendations from the three men were fast:

For Libations:

For Food:

While tasting beers and hanging out at the tasting room, I dug into conversation involving the realities of living and working in Napa. Mark, the chef, was honest. He shared how The French Laundry provides dormitory housing for staff – an essential benefit in a town increasingly dominated by second homes and out-of-reach real estate prices.

He also offered rare insight into what working at such an elite level really entails. When he showed me the lineup of wines from a recent evening’s dinner at a table of 8, I laid witness to an impressive selection that culminated in a $60,000 wine bill – just for the wine. Some of the wines were from The Paris Wine Tasting of 1976, also known as the Judgment of Paris. It was fun to have a peak into it.

I also asked Mark what he does for fun, considering his hyper-managed professional life. His answer was disarmingly human: he enjoys making ramen with roommates, cooking with simple ingredients, and listening to podcasts. In many ways, it made the mystique of The French Laundry feel more accessible and real. I love looking behind the curtain and meeting the people behind the veil.

When I mentioned my visit to Noma in Denmark and me asking my kitchen tour host what elite kitchens seek in ideal candidates, Mark echoed a familiar sentiment: a top kitchen is looking for a willingness to learn and be reshaped. Yes, conflicts occur, he admitted, but they are addressed professionally, with a shared sense of purpose.

Perhaps the most unexpected revelation was how working at The French Laundry had transformed Mark’s self-esteem. He confessed that he started with a lack of confidence but now – a few years in – feels fundamentally changed as a man. That kind of growth -personal, not just professional – is the kind of rare alchemy that pushes me to continue talk, converse and travel. That ah ha moment in which everything comes together. We are all human, looking to grow, develop and become the best versions of ourselves.

The scientist tried to test me on places I’ve been. But, I’m used to the preverbal cock size comparison. With ease I said “been there – been there too” and gave recommendations on places he could go.

The beers at Mad Fritz were just – fun. Each beer poured was smooth, distinct, and refreshingly well bodied in regards to their brew style.

I especially loved the THE EAGLES NEST DIPA BUDDHA’S HAND CITRUS’. So, I bought it to share with my friend Rosemary after we complete our first 30 mile bike ride together. Because, success should be celebrated.

As I said my goodbyes and paid for my tastings and beer, Justin the beer sommelier told me I was “a refreshing patron” I found this amusing – and fitting.

What struck me most wasn’t just the taste of the beer, but the soul of the conversations. In a region that can sometimes feel commercialized, I found a rare and beautiful authenticity. It reminded me of how much I’ve grown—how I no longer hide behind societal expectations or superficial insecurities. I live for moments of connection, for the sheer pleasure of experience.

And if I’m the first solo traveling Black woman to sit at that bar and be seen, heard, and celebrated, then let that be a beginning.

Published on June 4, 2025

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