I love your beer, but what do you have for food?
- Nigel Knoy
- Dec 15, 2016
- 2 min read
Ah yes. I would hear this a lot working in a brewery taproom. And while restaurants have a reputation for being difficult to manage, we have decided it will be important to have a kitchen to compliment the brewery.
Generally speaking, our food will consist mostly of pub fare—appetizers, sandwiches, salads, soups, and bratwursts. A short entrée menu will be rotated at regular intervals, probably monthly, and will be representative of seasonally available, and when possible locally harvested, ingredients. Bread will be baked in-house for use in sandwiches, bread bowls, sides, and appetizers. Aside from the bread, special attention will be given to cabbage, slow cooked meats, sausages, and potatoes.
Can you tell we’re an Irish/German family yet?
On a weekly or monthly basis, we plan to make specialty food items, like slow smoked barbecue (think BBQ Thursday or Second Thursday BBQ), corned beef and cabbage, boxties (think Celtic night), Kohlrouladen (think Deutsch nacht), or – well you get the idea.
So that's the fast and dirty on our plans for food. But what about stuff to drink other than beer? Another question I heard a lot, usually from a member of a group or couple that didn't like or couldn't drink beer.
It's okay, we don't think any less of you. So in addition to serving our house-brewed beer, the pub will have Arizona wine (cider, mead, and grape) and a selection of whiskey (local and otherwise). We intend to source whiskeys that are well-loved and easily approached to those that are hard to find and best when nursed neat.
Of course, we will also have non-alcoholic beverages available. We’ll be offering House-made ginger ale, sarsaparilla, and kombucha (we already know fermentation after all, so why not ferment tea). Coffee and tea will also be available, sourced from Arizona businesses as you might have guessed.
There are a few Arizona business we already know we'll be sourcing goods from, and a few others we are hoping to develop relationships with. As we get closer to opening day, we'll post about who these amazing folks are and what their business is.
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