WildpineBrewing Co. Taproom Hours
Beer Brewhouse Taproom Cellar Find Us

Wildpine — Taproom

Sixty Seats, One Wood Stove

Open the door.It's warm in here.

A dog-friendly patio, a pizza oven that runs when Dana feels like lighting it, and no reservations for fewer than twelve. Here's when we're open and what's happening.

This Week

When the lights are on.

Six days a week, closed Mondays so the cellar crew can turn the tanks around. Kitchen closes an hour before the bar does, every day, no exceptions we're proud of.

Open Tuesday to Sunday — closed Mondays

Taproom Hours

Mon
Closed
Tue
4 – 9 pm
Wed
4 – 9 pm
Thu
3 – 10 pm
Fri
12 – 11 pm
Sat
12 – 11 pm
Sun
12 – 7 pm

Growlers and crowlers filled until 30 minutes before close. Last pour is fifteen minutes before we lock up — we mean it kindly.

Two cold, condensation-covered glasses of golden ale standing side by side on the taproom bar in bright window light.

The Room Itself

SeatsSixty inside, thirty on the patio when the weather holds.
DogsWelcome on the patio and in the entry, leashed. Water bowls by the door.
KidsWelcome until 8 pm with a guardian. Board games under the window seat.
BookingNo reservations under twelve people. Just come — there's almost always room.
PaymentCards and cash. Tabs held with a card, closed before last pour.
AccessStep-free from the gravel lot, accessible restroom off the entry.

What's Coming Up

Things worth driving for.

Everything here is free to attend unless a price is listed. Tour spots and pig-roast tables go through the form further down; everything else is just show up.

31JUL

Fresh Hop Friday

Friday · 5 pm until it's gone

Wet-hopped pale, brewed Tuesday with cones picked that morning ninety minutes north. Tapped at five. It goes fast and it does not come back.

01AUG

Brewhouse Tour & Flight

Saturday · 11 am · $15

Forty minutes on the brewhouse floor with whoever brewed that week, then four pours at the bar. Twelve spots, closed shoes required.

08AUG

Pig Roast & Porch Band

Saturday · 2 pm till late

Whole hog on the spit from sunrise, three sets on the porch, one very long table. Free to get in, worth showing up early for a seat.

15AUG

Cellar Night: Barrel Room

Saturday · 6 pm · $25

Five pours straight from the barrels in the cold room, including things that will never see a tap handle. Twenty people, standing, bring a jumper.

22AUG

Malt & Mash Workshop

Saturday · 10 am · $40

Three hours on the small system: build a mash, taste every malt in the bill, take home a gallon of wort and instructions you'll actually follow.

29AUG

Lager Release & Long Table

Saturday · 4 pm till close

Eight weeks of cold room comes off the tank. One dish, one price, one table down the middle of the room. Sit next to a stranger, that's the point.

From The Oven

Food that suits the beer.

A short menu on purpose. Dough is made here every morning, the oven runs from four, and everything comes out on a board because we've never owned matching plates.

Wood-Fired Pizza

Twelve inches, blistered edges, ready in four minutes. Gluten-free base add $3.

The Ridge$17Tomato, aged mozzarella, wild oregano from the bank behind the barn.
Cutter Road$19Fennel sausage from the butcher in town, red onion, chilli honey.
Woodpile$18Roast mushroom, taleggio, thyme, a lot more garlic than is polite.
Spent Grain$16Base made with Cold Cellar's spent grain. Potato, rosemary, sea salt.

Boards & Snacks

The things you order while you decide what pizza you want.

Pretzel & Beer Cheese$11Baked in the pizza oven, warm cheddar made with Sap Run.
Vermont Cheese Board$18Three cheeses from within forty miles, honeycomb, pickled walnuts.
Smoked Almonds$7Smoked over the same wood the oven runs on. Dangerous.
House Pickles$8Whatever the garden gave us, in a brine with a little Ridge Line.

The Rest

Not everyone in the room is drinking beer, and that's fine by us.

Ridge Water Soda$4Made here with the same well water. Maple-birch or lemon-thyme.
Cold Brew$5From the roaster two doors down, same beans as the stout.
Cider, Local$8Dry, from an orchard on the far side of the ridge. 6.2% ABV.
Kitchen Closes–1 hrOne hour before the bar, every day. The pretzel outlasts everything.

Getting Here

Follow the smell of wet grain.

We're the green barn at the top of Cutter Road, past the second cattle guard. If you hit the covered bridge you've gone too far, and we have all done it.

1ST CATTLE GUARD 2ND CATTLE GUARD COVERED BRIDGE — TOO FAR ROUTE 9 CUTTER ROAD THE CROOKED PINE WILDPINE — 418 CUTTER RD LOT

Sketch, not to scale — the hill is steeper than it looks here

  1. From Route 9

    Head east out of Bellhaven Ridge village. Cutter Road is the second left after the fire station, unsigned on the near side and marked with a mailbox painted green.

  2. Up the hill

    Two cattle guards, about a mile apart. The road is gravel after the first one and it is fine in a normal car — slowly, in mud season, but fine.

  3. Park on the gravel

    Free lot on the left before the barn, room for about forty. Overflow along the fence line when the pig is on. Don't block the grain delivery bay.

  4. If you reach the bridge

    You've overshot by roughly two minutes. Turn around at the pull-off just past it — everyone does, including people who work here.

  5. Getting home

    Ridge Valley Taxi runs until midnight on weekends; we'll happily call one and hold your growler behind the bar until you're outside.

Private Hire & Groups

Twelve or more?
Tell us first.

Under twelve, just walk in — you'll get a table. Twelve and up, or the whole room to yourself, and we need a bit of warning so there's enough dough and enough beer.

  • The mezzanine seats twenty-four, no room fee, minimum spend applies Friday and Saturday
  • Whole-room hire available Tuesday to Thursday evenings
  • Brewhouse tour can be bolted onto any group booking, $15 a head
  • Pizza pre-orders for groups over sixteen so the oven keeps up
  • We'll hold a tab or split it however you like — say so when you arrive

Ask about a date

Demo form — nothing is sent. We'd normally reply within a working day.

Please tell us who to reply to.
A valid email, so we can actually answer.
Pick a date — a rough one is fine.
Roughly how many are coming?
Got it — thanks. This is a demo form, so nothing was actually sent. On a live site your enquiry would land with the taproom manager and you'd hear back inside a working day.