What thought went into the beer program at our restaurant? We’re back with Ben Knutson, resident Cicerone, on our final day in our tour-de-beer at Butcher & the Boar.
The beer program in general was a very integral part of the restaurant, so we felt it was pretty obvious to have a reasonable selection of creative, interesting, American micro brews.
As Cicerone Ben Knutson puts it, “Beers are chosen seasonally based on the food that we’re serving, intermittent weather, and chances to highlight new and exciting ideas coming from the micro brewing world… pretty well rounded in our selection, but I like to focus on the ingenuity of modern American beers.”
Get ready for next week as we talk with restaurant owner Doug van Winkle about the inception of Butcher & the Boar.
