Pizza dough baked with mozzarella and herbs,
and served with homemade pesto sauce
Served with three empanadas and aji (Colombian salsa) and pineapple sauce on the side
Filled with beef, potatoes, tomatoes,
onions, garlic, red pepper, and spices.
Filled with chicken, rice, tomatoes, onions,
garlic, red pepper, and spices.
Filled with pepper (red, orange, and yellow),
tomatoes, mushrooms, zucchini, and eggplant
* Feel free to mix and match *
BRICK FIRED PIZZA
Pepperonis, mozzarella cheese, and tomato sauce
Mozzarella cheese, basil, tomato sauce, and
extra virgin olive oil
Bacon, mascarpone cheese, purple onions,
and tomato sauce
Chicken and Mushrooms
Chicken, mushrooms, mozzarella cheese, purple
onions, and tomato sauce
Mozzarella cheese, red onion, mushrooms,
sweet corn, cherry tomatoes, arugula, spinach,
extra virgin olive oil, barrel aged balsamic vinegar,
and tomato sauce
Bacon, apples, parsley, mozzarella, and tomato sauce
Pepperonis, Sausage, Bacon, green peppers, onions,
mushrooms, mozzarella, and tomato sauce
Passion fruit, Guanabana w/ Mint, or Mango
Soda/Pop (Coke, Pepsi, Sprite, Diet Coke)
Ginger Green Tea
Santa Diabla – Barrel Aged Raspberry – 6%
A combination of two wild fermented beers aged for over six months in Italian puncheons (large oak barrels) and transferred onto a massive amount of raspberries for re-fermentation.
Wawaka Pils – German-style unfiltered Pilsner – 4.8%
Glitter blinds my eyes! So give me something outside of that ephemeral city life, give something that ain’t no trend, give me something that I can feel in my fingers. Maybe it ain’t that fancy, no big ole lines awaiting – but I want to taste the crisp flowery elegance that only can be found outside of the glitter. Give me a pilsner in small town America, surrounded by the farms that keep it running!
Lil Dynamite – IPA – 5.5%
I Am Dynamite’s sidekick in the sensory exploration of hops, but with a few explosive modifications to set out on new trajectories in this exploration. Keep exploring!
Fusion of Dying Stars – Dry hopped Amber – 6.7%
Why are so many barns painted red, because red paint was cheap… but why is red paint cheap? It begins with the explosion of dying stars releasing iron into the universe along with other elements. And these elements also arrive to unleash a combination of hints of chocolate and malty goodness to support a layer of tropical hops.
Barichara – Barrel-aged Apricot – 5.7%
Mountains have a way of preserving treasures. Deep in the Andes of Colombia, cobblestone streets turn into paths through fossilized remains, colonial architecture outshines Hollywood dreams, and smiles welcome an endless stream of strangers to its unmistakable beauty. Inspired by the magic that flows from the wells of el pueblo más bonito de Colombia, we crafted this little delight and placed it in wine barrels on a mixture of wild creatures that leave spicy barnyard notes to tickle the tongue, and once it decided to leave its cage, it sought out the fruits of apricots to combine into a humble work of art that resides in one beautiful afternoon in a place named Barichara. Salud amigos.
Lord Louie – Porter – 5.4% He sits in the front of the barrel, but more importantly he resides in the house of Luna, he’s full of dark malt flavors with a dose of dry hopping with Cascade hops to keep him from fighting to gain the throne.
Solera 1 – Saison – 6.2%
It’s an experiment with brettanomyces and some European noble hops, we have modified the methods from what you would find in España, but its intent is the same: taking a small amount of beer for consumption, while adding fresh beer to the aged beer, and this process will continue ad infinitum… It will never be the same, and nor will you, particles are always colliding in new ways!
Cloud Animals – Hazy IPA – 7%
I look into the sky, and what do I see, a dry-hopped animal with over seven pounds of hops per barrel to display our love of hops.
Add Santa Diabla / Barichara
*These are can conditioned*
Otoño Salvaje – Barrel Aged Farmhouse Ale 6%
The innocent laughter of children begins filling school auditoriums; ghosts and ghouls creep from their summer slumber; mothers carefully dust off handed-down holiday cookbooks; and the trees not to be out-shined, radiate the American landscape with an explosion of colors. While here on the farm, it’s going to be an “otono salvaje”, a wild autumn, dry-hopped to crash the Halloween punch bowl of barrel aged complexity to celebrate the harvest of hops.
Chocombia – Imperial Stout aged on cacao nibs and coffee 9%
In Colombia, according to Gabriel Garcia Marquez, priests “levitate by means of chocolate.” In Wawaka, one has yet to see such spectacles, but on the farm, a levitation of the senses transpires within the decadent immensity of dark and caramel malts aged on two of Colombia’s finest exports, cacao nibs de Santander and lightly roasted coffee from the lush volcanic region of Tolima.