As always, we’re constantly switching things up around here. There’s no menu safe from amending and the latest to get a sizable switch up is our latest tap beer menu. You can jump around and take a peek at other menu changes too, all in one place. Take a look!
Category Archives: Brew Corner
Saturday night beer pairings with our very own Ben Knutson
Maybe you’re looking to perfectly pair your Double Cut Berkshire Pork Chop or Smoked Beef Long Rib with a craft beer that helps accentuate the subtle flavors behind both our popular dishes? Maybe there’s a special someone you’ve taken out and you’re looking to impress. OR, maybe you’re just trying to stump our resident craft beer expert, Cicerone Ben Knutson (good luck)…whichever your reasoning, when dining Saturday nights feel free to ask for Ben’s assistance in creating the perfect pairing for your meal. He’s even got some special bottles he’s saving for Saturdays.
Brew corner: Our beer philosophy. Not quite a gastropub.
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.
Brew corner: A fall for sour and wild ales
As we’re coming into the fall season (see our previous post about our fall beer intro,) we got to talking with our resident Cicerone Ben Knutson about the fall beer lineup.
One of the beauties of the fall season is a greater selection of sour and wild ales.
An important aspect with these blends is they require a dedicated line for serving as they will infect a line with the wild or sour component of the beer - -and yes, Butcher & the Boar has a dedicated line.
Make sure to stop in and talk to Ben about what he has in store, as well as some of the unique fall selections that are coming in – a delight for your palate is in your future.
Brew corner: Choosing the lineup
It’s no secret at Butcher & the Boar that our beer taps are stocked with top of the line domestic brews. With 30 taps available, some serious decision making comes into play. How do we choose which beers make the cut? We decided to ask our resident Cicerone Ben Knutson a few questions for the curious about how he chooses which beers to keep in stock.
So Ben, how do you choose which beer makes the cut?
Ben: “First off, our craft list is entirely American craft beer. We put an emphasis on high end and rather established breweries, but at the same time will help support a lot of the local breweries that are popping into the market now. Really, my emphasis is not locality, but entirely quality. I focus on providing beers that are beers that I would not mind drinking every day of my life.”
With fall on the horizon Ben tells us to get excited for the rich and flavorful fall seasonal blends - a lineup that will perfectly match the food here at Butcher & the Boar.