61 N. Main St.

Our pub, our heart. Our brewery and pub is contained in a 19th century Victorian style house. Join us inside at the cozy bar for a hand pulled pint, or enjoy the sun and a saison on the lawn when the weather permits. We have a full food menu serving dinner Tuesday through Sunday and lunch on Saturday and Sunday.

Photo by Stacey Salter Moore

Photo by Stacey Salter Moore

Beer Menu

Growler fills available for all beers unless served on hand pump or otherwise noted.

Stratocumulus – 6.5% A hoppy saison made with Pilsner and Munich malts, and heavily dry hopped with Wolf and Huell Melon Notes of psychedelic orchard dew drops, peach and pear sweet salad, strange bubble gum, and fennel fronds fountains.

10oz - 4                                     16oz – 6.5                                20oz – 7

Deeper Concentration— 5.75% A Biere de Garde made with Pilsner and Munich malt, and wheat. Hopped with Goldings and Strisselspelts, fermented with lager yeast at very rustic temperatures, and conditioned with our mixed culture. Notes of missing oak, evolved tropical brettanomyces, fermenting hay, drippy peaches, tamarind honey, and pear cider.

10oz – 4                  16oz- 6.50             20oz- 7

Dreams Just Go – 6.5% An IPA made with Pilsner malt and Spelt and hopped with Simcoe and Mandarina Bavaria. Notes of easy peel clementine segments, apricot jam, where the filling meets the pie crust, lemony pine pollen, and days of leisure.

10oz       4               16oz       6.5           20oz       7

Lord of the Gentlemen– 8.5% An Imperial stout brewed with oats and lots of roasted malts. Notes of cold brewed coffee and fudge swirl chocolate ice cream. Hints of coconut and vanilla, roasted malts, chocolate caramel candies, and dark autumn honey.

                                  10oz – 4.5                                  16oz - 7                                    

Existing Key— 5.5% A saison made with Pilsner malt and Spelt, aged hops, and fresh Saaz and Goldings. Conditioned for three new moons with our mixed culture under pressure. Notes of paranoid grapefruit, citrusy cheese rinds, house made fruit juice popsicles, and strange hard lemonade.

10oz – 4                  16oz- 6.50             20oz- 7 

On Cask:

Harletsu – 4% A British style Bitter made with German and British malt and a lot of Brambling Cross hops. Notes of old time cream ale pounder cans, ripe dough, black currants, hints of bubblegum, marmalade, and someone else eating oranges in the room.

10oz - 3.5                                 16oz - 5.5                                 20oz – 6

Talk About Thumbs – 3.6% A dark mild brewed with Maris Otter and a fine pallet of medium and dark malts. Hopped thoughtfully with Saaz and 69. Notes of chocolate pasta, mild apricots, a pear pie, and an attentive, empty mind.

10oz - 3.5                                 16oz - 5.5                                 20oz - 6

Cowboy Greenleaf – 4.5% A nice cask British style bitter, made with our favorite malts and lots of whole leaf Brambling Cross. Notes of floral pear salad, men’s sport coats, clean white grapes, apricot marmalade, and uneventful toast. Finishes so clean, dry, and happy.

10oz - 3.5                                 16oz - 5.5                                 20oz – 6

Bottled Beer

Soft Night— 9% a dark, spiced saison that we brewed in collaboration with our friends from Fermentary Form. Fermented in our puncheons, then conditioned on mandarin puree, chamomile, coriander, orange peel, and dark sugar candy.

750ml      18 

Biere de Mars—4% This special Spring Farmhouse Ale was brewed with lots of German Munich and Pilsner malts, and then hopped exclusively with very much French Strippelspalt. Fermented and conditioned on the cooler side with our Fall 2018 foraged yeast. Notes of rustic well-cooked bread, floral pear blossoms, some kind of cool licorice, currants, and another time.

750ml            16




Stone & Key Chateau Harris, Bordeaux style blend

Stone & Key Chardonnay


Kurant Arose



Dinner Menu

—Smaller Things—

Popcorn – 4.25

-Dill & Nutritional Yeast

-Parmesan & Black Pepper


Brussels Sprout Appetizer - 7

Blue Cheese Vinaigrette, Blue Cheese Crumbles

Poutine - 10

House Cut Fries, Cheese Curds, Beef Gravy made with Stout

Mac & Cheese - 9

Creamy Cheddar, Seasoned Panko Crust

 Gritty Wings – 11

Hot Sauce, Honey, Garlic, Black Pepper, Parmesan

 Hot Wings – 10.5

House made dipping sauce

Hand-Cut Fries – 5

With Garlic Aioli and Sriracha Ketchup

White Bean Dip – 9

Kalamata Olives, Roasted Red Peppers, Cucumbers, Toasted Baguette

Pulled Pork Tacos - 12

IPA Braised, Refried Cuban Black Beans, Pico de Gallo

Brussels Sprout Tacos- 12

Chipotle Aioli, Mexican Slaw, Refried White Bean

—Bigger Things—

F&M Burger – 15

Sustainably sourced, bacon mayo, local lettuce & tomato, house cured pickle

French Burger - 17

Chanterelle Mushrooms, Carmelized Onion, Swiss Cheese, Fried Egg

Fish & Chips – 15

Fries and House made Tartar Sauce

Chicken Sandwich - 16

Honey Mustard, Cabot Cheddar, Bacon, Brioche

Saison Mussels – 16

Lemon, Garlic, Herb Steamed in Saison Broth

Add Fries – 2

Cabot Grilled Cheese – 8

On Sourdough or Wheat

Bacon -1

Roasted Red Peppers, Tomato, Onion Jam - .50 each

Lunch Menu

White Bean Dip – 9

Local Cucumber & Kalamata Olives, House-Roasted Red Pepper, with Grilled Baguette.

Brussels Sprout Tacos – 12

Refried white beans, Mexican slaw

Hot Wings – 10.5

Served with celery and blue cheese dressing

Gritty Wings – 11

Hot Sauce, Honey, Garlic, Black Pepper, Parmesan

* ‘Adam Bomb’ B.L.T. – 11

Applewood Smoked Bacon, Bacon Mayo, Local Lettuce and Tomato.

Cabot Grilled Cheese – 8

Served on sourdough or wheat

*Egg Sandwich - 10

2 Scrambled Eggs, Bacon, Cabot Cheddar, Toasted Brioche Bun.

*F&M Burger – 15

Cabot Cheddar, Bacon Mayo, Brioche Bun.

*French Burger – 17

Mushrooms, caramelized onions, Swiss cheese, fried egg.

Mac & Cheese  -9  //

Additional Items - .50*Jalapenos, Tomatoes, Roasted Red Peppers* *Bacon – 1







Tuesday - Friday  5 - 7 PM

$1 off all 16 oz and 20 oz BEERS



Monday - Closed


Tuesday to Thursday

 Kitchen open at 4 p.m.-9 p.m.

Bar open at 4 p.m.-11 p.m.



Kitchen open 4 p.m.-10 p.m.

Bar open at 4 p.m.-12 a.m.



Lunch 11:30 a.m. - 3 p.m.

Dinner 4:30 p.m.-10 p.m.

Bar open at 11:30 am-12 a.m.



Lunch 11`:30 a.m. - 3 p.m. 

Dinner 4:3o p.m.-8 p.m.

Bar open at 11:30 a.m.-9 p.m.