This brewpub’s CLE Corndog uses a smoked kielbasa link instead of hot dog, dipped in a spent-grain batter and fried until crisp.[34] The twist of using brewery grains for the coating gives the crust a malty depth and a more rustic texture than a typical fairground corndog.[34] Biting through the crunchy shell reveals juicy, smoky sausage, and the dish is usually plated with house condiments that add brightness and heat alongside the richness.[34] Diners and photographers highlight this as a fun, beer-friendly snack that neatly combines the brewery’s sausage program with its brewing identity.[34]