Dino Pruitt is the new owner of the Bog House in Fresno, previously the Aisling Bog Pub. Photo by Donald A. Promnitz

published on November 15, 2019 - 4:16 PM
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A popular Irish pub in northwest Fresno has a new owner with new ideas, but he’s still hoping to keep the same loyal patrons.

Once a “Coors Light man,” Dino Pruitt began trying new beers during his trips to Europe, then started coming to the Bog House Pub back when it was the Body in the Bog and owned by its founder, John O’Mara.

The pub is located at Herndon and Marks avenues.

Pruitt attributes his knowledge on ales, lagers, stouts and porters to O’Mara, whom he referred to as “Prof. Beer.”

“I would just drill John every time I came in,” Pruitt said. “I would try to get here when he opened to beat some of the customers so that I had a little time with him so that he could teach me about another beer.”

Previously a chef and the owner of The Creamery restaurant and bar in Hanford, Pruitt got into real estate and property management, but eventually found himself back at his roots. He was able to purchase the establishment where he learned about the art and science of beer, by then known as the “Aisling Bog Pub.” Pruitt opened his doors for the first time Nov. 1 to the same loyal clientele O’Mara built up over the years. However, he and his wife, Laurie Bedford, have a few plans of their own for the Bog House.

First, he plans to raise the number of beers in the pub. This means 100 different bottled beers — up from the current amount of a little over 80 — and 15 taps. This also means serving American (and local) beers instead of the current, almost exclusively European selection.

“I like to say I carry the best beers in the world, and if you say that honestly, you have to carry some American beers,” he said.

They also plan to bring up the wines and stock products primarily from Madera and Fresno counties. Pruitt said the pub will also offer food — something the previous owners hadn’t done.

The lunch menu will be added next month, and they will also begin doing weekend crockpots to serve traditional stews and soups.

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