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About Us

Opening the Pub

Since 1961, Larry and Betty Hanselman have been the proprietors of the Schnitzelbank Restaurant, a well-known landmark in the predominantly German community of Jasper, Indiana. With the help of their six children, and now a new generation of grandchildren, the Hanselman’s businesses now includes the Schnitzelbank Restaurant, Schnitzelbank Catering, the Jasper Hampton Inn, and KlubHaus 61. In 2015, the dream of owning a Pub came to life with the opening of Schnitz Pub.

After the former Jasper Country Club was purchased by the Hanselman family in 2013, work immediately began as crews gutted the upper and lower levels of the building. The top level was turned into an event center called KlubHaus 61. The lower level, formally the Country Club pro shop, locker rooms, and bar, began the transformation process in 2014. A floor plan was drawn up and the pub quickly started to take shape. The bar from the original Country Club was preserved. A family dining area was also constructed. Quickly, the Schnitz Pub took shape and evolved into a welcoming space with a warm but yet industrial feel.

We are sure you will love the unique atmosphere and also the outdoor patio seating overlooking the stunning and serene Jasper Parklands!

spicy luau

Hanselman Family




Rosie’s Story

Our famous “Rosie’s Pizza” has a colorful and nostalgic story attached to it. In the late 1950’s, Rosie and Ed Rees were invited to join friends for boat races on Bean Blossom Lake in Bloomington. After the races the friends suggested going out for pizza. Neither Rosie nor Ed had ever heard of pizza, but they decided they were up for trying it. They went to a small restaurant with just a couple of tables near the college campus. Rosie and Ed loved the pizza, and on the way home Ed decided that he wanted to bring pizza to Jasper. The very next day Ed drove back to the pizza place in Bloomington, purchased several half-baked pizzas, brought them back to Jasper, and put them in the freezer at the Calumet Club. Thus began the process of making “Rosie’s Pizza.” They began by trying to reproduce the tomato sauce, then the crust. There were no recipes for pizza back then, so Rosie and Ed would make a pizza, then cook one of the frozen pies from Bloomington and compare. After much trial and error they felt they finally had a product that they could be proud of. They made sure to spread the sauce and toppings all the way to edge of the crust, then after baking, Rosie cut the pizza into squares and the “party cut” pizza was born. Rosie’s pizza was launched! And we proudly serve it here today!