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.

Becoming Zero – 4.77% A Pale Ale made with Pils, oats, spelt and wheat, hopped enthusiastically with Citra and Centennial. Notes of citrus garden chores, carbonic maceration, pschedelic white wine, sugary honeydew and that good ol’ Talahassee pine sap.

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

Names For Things – 6.4% An IPL hopped with Chinook and Wolf. Notes of orange marmelade on doughy bread, sun dried sheets and wind blowing through a heavily laden lemon tree.

10oz       4               16oz       6.5           20oz       7

Mind Suspenders - 4.69% A Pale ale made with Pils, oats, wheat and as much Mosaic as weighs a small child. Notes of psychedelic orange peels, blueberry sherbert, laffy taffy salesmen and pineapple upside down cake.

                                  10oz – 4          16oz - 6.5 20oz 7                                 

The Way of the Swan -4.75% A saison brewed with Deer Creek barley and wheat, hopped with aged hops and fresh Opal hops and fermented with our 2019 foraged yeast. Notes of classic Saisons, herbal pepperflowers, Juicy Fruit gum, ripe cucurbits and mango lassis.

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

On Cask:

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

Steeper Dive - 2.51% A special ordinary Bitter. Brewed with Pilsner and Crystal malts and hopped with Goldings. Notes of well steaped tea, medium rare white toast, marshmallows and some old person candies.

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

Bottled Beer

En Passant—6% Barrel aged saison conditioned with honey that we brewed with our buddies at Haymaker Meadery.

750ml—18

 Solaire Reserve—5% Bright and crisp saison fermented with our house foraged yeast culture.

750ml—15

Paradigalla— 7% a Saison brewed with fresh and aged hops, fermented and aged in oak wine barrels and conditioned on Mandarin puree. Notes of psychedelic creamcicles, tangerine peels, old wet oak, dry orange wines, beebalm, anise hyssop and barn attic hiding places.

750ml      18 

Biere de Mars—6.75% 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

 

Wine

Allegro 2017 Sauvignon Blanc

Allegro 2016 Cabernet Franc

Cider

Stone & Key Spy vs. Spy

 

 

Dinner Menu

—Smaller Things—

Popcorn – 4.25

-Dill & Nutritional Yeast

-Parmesan & Black Pepper

-Bacon

-Chesapeake

Brussels Sprout Appetizer - 7

Blue Cheese Vinaigrette, Blue Cheese Crumbles

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

Mexi Burger - 16

Jalapeno powder encrusted patty, pepper jack cheese, pico and pickled jalapeno

Fish & Chips – 15

Fries and House made Tartar Sauce

Caprese Sandwich - 11

Fresh mozz,

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.

*Mexi Burger – 16

Jalapeno powder crusted patty, spicy jack cheese, Pico de gallo and pickled jalapenos.

Mac & Cheese  -9  //

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

 

 

 

 

 

HAPPY HOUR at FOREST & MAIN

Tuesday - Friday  5 - 7 PM

$1 off all 16 oz and 20 oz BEERS

 

DAILY HOURS

Monday - Closed

 

Tuesday to Thursday

 Kitchen open at 4 p.m.-9 p.m.

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

 

Friday

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

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

 

Saturday

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.

 

Sunday

Lunch 11`:30 a.m. - 3 p.m. 

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

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