With the close of food truck season, we return to our selection of Jasper Hill cheeses, matzoh from Patchwork Farm & Bakery, and house-marinated olives.

Our relationship with Jasper Hill extends into the surrounding farms. Tom Hill, Arthur’s son, has taken our spent grain since the brewery opened. Milk from Tom and Lori Hill’s farm and from Dan and Emily (Arthur’s granddaughter) Michaud’s farm goes to Jasper Hill for cheesemaking.

This season’s Esdon Brook brought these connections together. Produced at Jasper Hill with milk from these farms, each wheel was washed with an Arthur-based brine and wrapped in locally harvested spruce bark.

At Patchwork, the bakery began taking shape in 2002, when a barn intended for vegetable storage found an additional purpose. Charlie Emers’s interest in sourdough and brick ovens helped turn a family dinner conversation into a bakery. Its matzoh has become a regular accompaniment to the cheeses we serve.

Our organic Castelvetrano olives, marinated here at the brewery with organic olive oil and a blend of our favorite herbs, complete the selection. These offerings will be available to enjoy alongside a glass of beer during your visit to the brewery.