We love beer, and we love cheese, so we're putting the two together in a pairing series celebrating local farms and creameries. We'll select a new farm each time and prepare a curated flight of different cheese varieties and beer styles for you to enjoy! Menu and serving details below.
June 2019: Grace Hill Farm (Cummington, MA)
A soft, mold-ripened cheese with a delicate white rind and a deep, slightly tang flavor and cheesecake texture. Made by hand from our grass-fed raw cow's milk, and aged 60 days.
This cheese is paired with Extra Naked Cream Ale - an easy-drinking beer with spice and lemon notes will let the Cheescake flavors shine and the beer's dry finish will complement the rich texture.
An English farmhouse cheddar wrapped in cloth and aged for roughly one year, our cheddar is sharp without being overpowering, slightly dry, with a buttery texture. Made by hand from our grass-red raw cow's milk and aged at least 9 months.
This cheese is paired with Wasted Life. Our flagship IPA is balanced yet flavorful, approachable yet complex. And it always plays nice with cheddar.
A Raclette style cheese with superb melting qualities. Fruity and slightly pungent. In the Swiss and French Alps this cheese is traditionally melted atop new potatoes, toasts, and vegetables. Perfect for grilled cheese. Made by hand from our grass-red raw cow's milk and aged at least 3 months.
This cheese is paired with Shlem Amber Ale. Its sweet malty flavor and light fruity esters will complement a classic Raclette.
A creamy and mostly-mild blue with a natural rind and rich flavor. Made by hand from our grass-fed raw cow’s milk, and aged 120 days.
This cheese is paired with Elmo, a mid-strength, silky oatmeal stout with robust roast and chocolate notes that will hold up to the blue's strong flavors.
We'll be serving these four cheeses alongside the recommended beer flight for $20. Eventually, we plan to sell cheese by the wedge in the taproom (ordered a la carte) but for now we're getting to know our local options! We would love to hear your feedback as we explore this new program.