Fine Creek Brewing Company's focus is to provide seasonal offerings based on what is locally available. The food and beer menus will constantly change week to week to reflect this philosophy.
BEEF BOURGUIGNON w. Potatoes . Pearl Onions . Mushrooms
BAKED MAC & CHEESE w. Bacon . Panko . Sharp Cheddar
SMOKED TROUT RILLETTES w. Demi Baguette
GRILLED PIZZA w. Pesto . Grilled Chicken . Mushrooms . Mozzarella . Queso
PULLED PORK NACHOS w. Black Bean Salsa . Green Chili Salsa . Queso . Mozzarella
CHEESEBOARD w. Drunken Goat . Brillat Savarin . Gorgonzola Piquante . Terantaise . Fresh Fruit . Marcona Almonds
CORN & QUESO FRITTERS w. Sriracha Aioli
NEW THIS WEEK
NORWEGIAN FARMHOUSE ALE BREWED W. JUNIPER 3.5% Alc. by Vol. Citrus . Piney . Hints of Orange . Light
AMERICAN RYE IPA CENTENNIAL, AMARILLO, AND CASCADE 6.5% Alc. by Vol. Pineapple and Citrus Aroma . Old School IPA Bite . Bitter
MOSAIC CITRA IPA NEW ENGLAND INSPIRED 6.5% Alc. by Vol. Funky Tangerine and Mango Flavor Profile . Fruity, Round Finish
ROSÉ du BRASSEUR Sour Grisette aged in Red Wine Barrels for 6 Months and Rested on Cabernet Sauvignon Grape Skins. 5% Alc. by Vol. Tart. Tannins. Light and Refreshing.
OUR CHAMPION MALT LIQUOR w. Lemondrop and El Dorado hops. 8.0% Alc. by Vol. Lemon Candy. CItrus. Light.. Hoppy and Light Sweetness.
CHOCOLATE CLEMENTINE SOUR STOUT w. Clementine Zest & Cocoa Nibs. 6% Alc. by Vol. Tart. Citrus. Slight Chocolate Finish.
FRESH POTS! BREAKFAST STOUT w. Blanchard's Dark As Dark Cold-Brew Coffee Added 6.0% Alc. by Vol. Roast . Coffee . Dry
NEW ZEALAND SAISON - MOTUEKA & WAKATU DRY HOPPED 5.0% Alc. by Vol. Lime Citrus . Slight Haze . Light Bodied . Lemongrass . Clean .
SOUR PALE ALE - LEMONDROP, AZACCA, & WAKATU DRY HOPPED 5.0% Alc. by Vol. Passionfruit . Herbal . Lemon Zest Notes .
TURF & TWIG BROWN ALE 6.0% Alc. by Vol. Malt Heavy. Light Chocolate and Caramel with Roasty Edges
VIENNA LAGER 5% Alc. by Vol. Toasty . Slightly Bready . Crisp . Refreshing
We also offer a variety of non-alcoholic options, including craft soda, 'Mountain Culture' kombucha, spring water, and coffee.