Draft List for Weekend of October 21 - 23

*we are cash only!*   *all prices include tax*  try a flight of 4 for $12 

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beet weiss ($6 goblet/$17 growler fill)             

berliner weiss-style sour beer brewed without hops and dosed in the fermenter with 80 lbs of our own freshly harvested beets. refreshing tartness with an earthy finish and a brilliant pink color. guaranteed to make everyone in the room wonder what you’re drinking! 3.2% abv

 

sassafras lager ($6 goblet/$17 growler fill)

light pilsner-style lager brewed with sassafras leaves from our property in the boil. crisp and refreshing with a light and bright finish, hints of citrus from the sassafras. 4.2% abv 

 

sumac sour ($6 snifter/no growlers – we have bottles)                    

sour beer brewed without hops. flavored with wild sumac, which lends aromas of strawberry and tart cherry pie and a sour finish. 5.6% abv

           

festbier ($6 goblet/$17 growler fill)
our take on a lagered fest beer, brewed with local malt and hops, and fermented cold. We brew this  beer traditionally in March and cellar it until now. An easy-going fest-style Marzen beer with a smooth malty finish. 5.5% abv

 

lemon balm pale ale ($6 goblet/$17 growler fill)

american-style pale ale brewed with lemon balm and juniper and triple pearl hops grown in Illinois. Bright and light with a toasty malt character and a refreshing bitterness. 5.1% abv

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fig leaf schwarzbier ($6 goblet/no growler fills)
smooth drinking black lager brewed with fig leaves, sweet clover, elderflower, elderberry, elecampane root, and shiso 5.5% abv 

 

cedar pils ($6 goblet/$17growler fill)

pilsner beer mashed in an oak puncheon through a bed of juniper branches. Brewed over a wood fire in our copper kettle. 5.0% abv

           

dry-hopped apple ($6 snifter/$17 growler)
dry, tart, and refreshing farmhouse ale co-fermented with heirloom apples and aged in our foeder. a beer for cider lovers that tastes of crisp, fresh apple, slightly tropical notes from the hops, with a hint of vanilla from six months of oak-aging. 4.7% abv

 

basil pale ale ($6 goblet/ $17 growler )
the baby version of our basil IPA, brewed with sweet basil, lemon basil, and tulsi basil. light and refreshing with notes of mandarin orange, peach, and classic basil flavor and aroma. 5.2% abv

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non-alcoholic   cold-brewed coffee from dark matter ($5) • fennel-mint soda ($4)

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Bottles

Cold bottles available for here and all bottles available at cellar temp to-go

 

wild carrot & nettle ($17)

bottle-conditioned farmhouse ale brewed with wild carrot (queen anne’s lace) and nettle from the woods around the brewery. Mild notes of earthy spice with a fresh green leafiness and a dry finish.

4.8% abv  •  500 ml

 

dandelion lager ($17)

light pilsner-style lager brewed with dandelion greens and roots early in the boil and finished with dandelion flowers. crisp and refreshing with a light and bright finish. 5.0% abv   •  500 ml

 

sumac sour ($17)                   

sour beer brewed without hops. flavored with wild sumac, which lends aromas of strawberry and tart cherry pie and a sour finish. 5.6% abv  •  500 ml

 

49 ($17)

This unique farmhouse ale is an imprint of its place and time. Brewed with leaves, roots, bark, flowers, seeds, and fungi from the spring, it conveys a subtle earthiness and spice that is characteristic of our location in southern Illinois. 5.9% abv  •  500 ml

 

basil IPA ($17)

one of our all-time classics! This beer’s aroma comes from basil rather than hops, but plays with the chemical compounds present in both to make a beer that tastes intriguingly familiar. Brewed with lemon basil, sweet basil, and tulsi basil from our garden; honey from our friends at Royal Bee in Steeleville; grain from Sugar Creek Malt; and fermented with our house culture. Bright basil and hop-like aroma that tastes fresh now but stands up well to aging. 6.7% abv  •  750 ml

 

basil saison ($17)

An effervescent and refreshing farmhouse beer brewed with a large dose of lemon basil from our property. Notes of lemongrass, citronella, and sweet basil with a snappy, dry finish. 5.6% abv  •  750 ml

 

foeder-aged grapevine ($20)

farmhouse ale brewed with wild grape vines, leaves, and green fruit. Aged in an oak foeder for a year, the beer tastes of white grape with a mild tannin structure and a pronounced oak-aged finish.

6.2% abv  •  750 ml

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Food

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Our food is almost entirely locally sourced. Bread is made entirely with local flour from Janie’s Mill in Ashkum, Illinois, fermented with our sourdough culture, and baked in our wood-fired brick oven. Pizza dough is made with King Arthur flour. Produce is foraged on our land, grown on our property, or purchased from local farmers. Goat cheese is from Baetje Farms, located outside Ste. Genevieve, Missouri.
 

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Wood-Fired Oven Pizza (approximately 12 inches)

Our pizzas are stretched lovingly by hand. Please allow 20 minutes or longer if we are busy.

 

Greenhouse Pesto

Topped with a house-made basil pesto (made with sunflower seeds no nuts), and goat cheese

 

Roasted Green Tomato & Pork

Topped with a green tomato sauce slow-roasted with pork bones, mozzarella, and sliced kimchi sausage

 

Spiced Pumpkin & Goat Cheese

Topped with a spiced pumpkin spread, chevre goat cheese from Prairie Fruit Farms

 

                                                            

 

Goat Cheese & Bread Platter ($20)

A wheel of Prairie Fruits Farm’s Little Bloom on the Prairie. Their nod to camembert (a bloomy rind cheese from Normandy France), little bloom is a mixed cow-goat milk cheese. It has a delicate white mushroomy rind (totally edible) with a mild, buttery paste. As the cheese ages, it becomes gooey at the edges and stronger in flavor (think buttered mushrooms). Served with a half loaf of our hearth bread, olive oil, herb salt, and wild sumac syrup.

 

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Bread to go

Wheat Boule ($9)

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