Good beer paired with a standout barbecue menu that faithfully channels the Lone Star State.
In a region that’s earned a deserved reputation for its brewing talent, Beerfarm holds its own on the product front. And while there’s plenty of shiny brewery operations around with millions spent, Beerfarm channels major agricultural vibes: a converted cowshed replete with concrete floors and rusty tin, it’s an antidote to the sterile and soulless brewpubs-by-numbers.
Burnt Ends Smoking Co at Beerfarm is as much a draw as the liquid refreshment. No relation to the Singapore fine-diner, it’s home to husband-and-wife team Eileen and Nathan Booth, respectively executive chef and pit master. Their everyday menu plays on dishes like spicy, smoked lamb shoulder from feted South-West producer Arkady Lamb, charred octopus from the region’s waters and addictive crisp lamb ribs.
Burnt Ends Smoking Co at Beerfarm is as much a draw as the liquid refreshment.
Weekends see the pit in full swing with a Friday night “Raise the Steaks” menu that sees the Booths showcasing primary and secondary cuts of Black Angus beef raised on the 160-acre property. The specials board of brisket and pulled meats, a Saturday fixture, is steadily crossed off. Warning: when it’s gone, it’s gone.