Not much beats a homemade pizza hot out of the wood fired brick pizza oven!

Sweet cream cheese with an IPA is a classic combination; this pairing throws pumpkin and seasonally appropriate spice into the mix for a holiday dessert so delectable, everyone will want a second helping!  

If you’re still yarning for Thanksgiving flavors this year, this dish of sage brined chicken and quinoa will satisfy your cravings! Served with Against the Grain and Stillwater Artisanal’s Little Did We Know; a brett saison brewed with sage smoked malts that proved to be a perfect complimentary companion.

This hot, homemade, French dip sandwich accompanied by a good beer was just the thing to combat the chill in the air today! The raw beef was first smoked outside on the smoker to pick up the woodsy flavor of the smoldering hardwood before being vacuum sealed with fresh herbs and cooked sous vide until rare. The home baked spelt and rye #Baguette sandwiching this beef dip sandwich has a flavor robust enough to hold up to the flavorful meat, caramelized onions, mushrooms, and cheese contained within without overdoing it. Served with home baked “fries”, a beef consume made from the stock for dipping, and the delectable Dulcis Succubus from Le Trou Du Diable, a wine barrel aged, tart, wild saison that complements the beef and cleans the palate for the next bite.