Kielbasa and Chive-Infused Potato Pierogi: home ground picnic cut pork mixed with spices and stuffed into natural hog casings to form fresh homemade sausage, then hot smoked in the backyard over hardwood logs; served on home baked honey-whole wheat rolls with homemade freshly grated horseradish, course ground mustard, beer and brown sugar cooked sauerkraut, and homemade mashed potato Perogi enriched by cream infused with the first spring cutting of the fresh-cut #homegrown chives. Paired with Professor Fritz Briem’s Piwo Grodziskie Gratzer, a Digerieren style sour mashed historical recreation of a Sour Smoked Wheat Ale. This beer had a some tartness that matched the sauerkraut while the smoked flavor complimented the smoky sausage for a very traditional beer pairing.