There are some big changes happening in the kitchen at Hop Farm Brewing Company.
The Lawrenceville brewery, which makes brews using their own home-grown organic hops, is expanding their food menu, and introducing a new chef to the mix.
Jason Sieple has taken over the brewery kitchen, and is launching a new locally-focused weekly event tonight.
Local Taco Thursdays will feature $2 tacos made primarily with local ingredients, like beef from Ford City’s Crotallo’s Farms (which takes Hop Farm’s spent grains to feed to their cattle), and chicken and pork from Saxonburg’s Goodness Grows Farms. The taco’s tortillas will come from Reyna Foods, and Hop Farm owner Matt Gouwens says that come spring and summer, they’ll be using locally-grown greens and vegetables as they come in season.
Looking ahead, Gouwens says that there are plans for locally-sourced rabbit, duck, turkey and lamb to make an appearance on the weekly taco menu.
Sieple is also slowly revamping the brewery’s regular menu, adding new entrees like Gouda Mac & Cheese, and some refined accompaniments, like house-made foccacia, and homemade breads made with Hop Farm’s beer yeast.
Another new addition is an extended beer pairing menu, a regularly-changing lineup that will feature bites that have been crafted to pair with the brews on draft. Right now, the menu includes mussels sautéed in Hop Farm’s Smoked Brown Ale, a trio of sliders with local beef and bacon, chipotle aioli, Gorgonzola and house-made pickles, and Gouda nachos, made with a Gouda beer sauce.
Hop Farm Brewing Company (5601 Butler Street)
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