How to Score Free Beer at Luke’s Lobster

An authentic Maine lobster roll is tough to beat. The success of Luke’s Lobster (multiple locations), which just opened its thirteenth Northeastern eatery, is a testament to the enduring allure of New England’s culinary staple. But with a new happy-hour deal, the popular seafood shack has stumbled upon a way to amplify something awesome into something legendary: free beer.

Luke’s has always offered optional chips, soda, and pickle with its three signature rolls (lobster, crab, and shrimp) for a $3 upcharge. Recently, though, the chain started running a special from 4 to 7 p.m. daily, during which you can sub a draft beer for that non-alcoholic beverage. And not just any old cup o’ suds; Luke’s specializes in craft offerings from Maine, naturally.

With only half a dozen lines at its Park Slope location, Luke’s currently devotes no fewer than five taps to beers from the land of lobster. This is in addition to several canned selections from Maine’s Baxter Brewing, including a refreshing session IPA brewed with green tea. If you must keep it local, the solitary non-Maine tap typically runs off-centered ales from Brooklyn’s own Grimm. A maritime-themed flight, served on a plank, allows you to sample your way through most of it.

But the best way to maximize Luke’s happy hour is with the $23 Taste of Maine platter. It consists of a half-portion of each of the three signature rolls, two crab claws, a pickle, Cape Cod potato chips, and a twelve-ounce pour of your choosing. For lovers of light, easy-drinking ales, pair it with the Allagash White — an undeniable crowd-pleaser and the restaurant’s biggest seller, by far. Hopheads will prefer the slightly bitter finish of Peeper Ale by Maine Beer Co., and if you have a more caramelized, malt-craving palate, request the Export from Shipyard.

Lobster lovers wading below the drinking age can still enjoy a notable array of alcohol-free offerings from the Pine Tree State. Ginger Spicy Brew from Maine Root Handcrafted Beverages is a standout. It’s a crisp tongue-tickler built around a sturdy foundation of herbaceous spice.