Open Tuesday from 4 – 8 p.m. or until sold out.
Assorted fall game charcuterie including duck, pheasant and rabbit.
Wild yeast sourdough bread w/OEC wort, toasted buckwheat groats, whole hard winter wheat grains, enriched with Farrotta by Birrificio Almond 22, Italy.
Wild yeast sourdough bread w/OEC wort, sprouted rye grains, sprouted whole emmer grains, orange zest, anise seeds enriched with Apostelbraeu’s Historic Roggen Ale.
Affinage Project by Ken/Darien Cheese and Fine Foods
1.“Smoke & Mirrors”
A raw cow’s milk cheese produced from a trappist monk recipe. Infused with Aecht Schlenkerla Eiche Doppelbock Oak Smoked Ale, 2010 Vintage, aged in OEC’s smoked spelt & smoked sprouted rye.
2. “Friar Forkbeard”
A washed rind, raw cow’s milk monastery style cheese. Aged by washing with Danish honey, our Ribe Mjod. Sprinkled with OEC’s Styrian Goldings aged hop flowers.