Farm to table, farm to glass, and now farm to pint. Our farm to table culinary philosophy stems (pun intended) from the core of the business – which is to grow and create estate grown wines from our over 100-acres of preserved farmlands. Throw in over a dozen farm partners that stock our menus with the freshest ingredients, and add our micro-brew Taproot and you have a recipe for creative brews that, as always, are served FRESH.
Over the first year of Taproot’s life, brewer Kevin Beachem teamed up with Executive Chef Andy Teixeira for some farm-to-pint brews to create a true culinary and craft beer collaboration.
Taproot kicked off summer 2019 with their Beachy Keane Pale Ale. This refreshing pale ale is a variant of their popular Comet Blonde Ale. In addition to changing the dry hop they also added 150lbs of peaches from their friends at Wishing Stone Farm, in Little Compton. This dry ale of course has big peach notes on the nose with a light-bitter finish. The perfect compliment to a summer day or night.
Strawberry shortcake has nothing on Taproot’s Pulp Friction: Strawberry Lemon Gose. This not-so-traditional Gose is an homage to one of brewer Kevin’s favorite local spots, Tilly’s in West Kingston, and their Strawberry Lemonade Milkshake. This called for fresh strawberries and the team did not have to go far for that. About 3 miles up to road to Quonset View Farms provided bundles of fresh local strawberries, which were then mashed and seasoned with Newport Sea Salt. Perfect for summer sippin’ this beer will may make an appearance again when strawberry season returns.
As summer comes to a close and harvest season approaches, the ever-so-popular Wicked Squashed Pumpkin Ale makes it way back onto the beer list. The long-pie pumpkins used in the beer (native to the New England area) came from Taproot’s friends at Garman Farm. The brewery then collaborated with Chef Andy to roast the pumpkins with a special spice rub. The beer has a classic pumpkin ale taste with cinnamon on the front and light vanilla notes on the finish, and is sure to please even the wickedest of witches.
Speaking of fruit, there’s one more to mention – the not-to-be-forgotten cult-favorite Rhody Coyote Hard Apple Cider. Crafted for over 20 years, this crisp apple cider will have you howling at the moon. Made from local RI apples our wine making team presses the juice on premise (insert smell-o-rama here – consider yourself very lucky if you happen to stop by on a apple press day – YUM!). Often releasing in December this is a perfect addition for your holiday festivities.
In fall 2019 the winery, culinary and brewery teams got together for the ultimate collaboration – Wicked Squashed Hard Apple Pumpkin Cider. This fan favorite went quickly so here’s hoping they bring back it back next fall!
Wondering how all the magic happens? Check out this little number from Rhode Island PBS’s Harvesting Rhode Island, which showcases the behind the scenes of making our Rhody Coyote Hard Apple Cider and Wicked Squashed Pumpkin Ale.