Sidereal Farm Brewery

Light, crisp and refreshing. Tart cherry finish.

Our Historical recreation of the original grisette. Mashed on hay and fermented with a mixed culture of Saison and Brettanomyces

Collaboration with the Maine Brewers Guild with ingredients donated by Maine Malt House, Blue Ox and YCH. Proceeds benefit the Guild.

Jamaican style lager with casava. Think Red Stripe. Hooray Beer!

Collaboration coolship lager with Bangor Beer. Traditional crisp lager with subtle notes of hard oak.

Pumpkin cream ale fermented and aged in our oak foeder.

Coolship Gose with wildflowers and aged in oak puncheons

Tart and refreshing. We are the first in the nation to use aspergillus sojae (citric acid producing koji strain) in a beer, coupled with Key limes, to get this amazing result!

Grisette aged 3 months on grape lees imparts soft notes of grape and red berries

Peaches grown here on the farm, added with some red fruits round out this brightly tart offering!

Our Lavra (Belgian Pale Ale) base, aged in a gin barrel with raspberries.

Double Dry Hopped Oat Session IPA with Nelson and Motueka

Czech dark lager with notes of chocolate, coffee and dark toasted grain.

We stuffed 50 pounds of Little Debbie Christmas Tree cakes along with marshmallows and Tahitian vanilla in here!

Bubble Waffle, Vanilla, Way of the Warrior Coffee

English-style Dark Mild. Caramel malts give this a "twix" taste while finishing dry

Foeder Fermented Munich Dunkel Lager

A traditional English Dark Mild fermented and aged in french oak puncheons

Mixed Fermentation Sour ale fermented on black plums and vanilla, aged in French Burgundy Puncheons

Open top Coolship Saison with Yuzu Peel: Fermented and Aged in French Red Wine Puncheons. Collab with our dear family Branch and blade

Our Historical recreation of the original grisette. Mashed on hay and fermented with a mixed culture of Saison and Brettanomyces

Our Historical recreation of the original Berliner Weisse from Germany dating back to the 1930s.

A mostly forgotten style of Nordic White beer brewed with estate sumac and fermented and aged in French burgundy puncheons. Collab with Northwoods

Rotating cured sausages | Rotating cheeses | Local honey | Pickled vegetables | Pickled quail egg | Fresh fruit | Pepper jelly | Fire toasted sourdough crostini

Local fire roasted bone marrow | Cream cheese | Sour cream | Dukes mayo | Caramelized onion | Cheddar cheese | Fire toasted sourdough crostini

Fire baked pretzels | Horseradish mustard | Beer cheese

Local beef | Challah bun | Chipotle aioli | Cheddar cheese | Lettuce | Tomato | House pickles | Chips

Local beef | French onion reduction | Muenster cheese | Challah bun | Caramelized onion | Lettuce | Tomato | Chips

Noodles | Cream | Cheese blend | Fire roasted garlic | Butter | Sourdough breadcrumbs

Tokyo style or rice noodles | Local beef & veggie broth | Rotating vegetables | Rotating fire roasted local beef | Rotating aromatic oil | House miso tare | Ramen egg

Fettuccine | Fire baked chicken parmesan | Parmesan | House tomato sauce | Breadcrumbs | Smoked mushrooms | Fire roasted garlic | Onions

Rotating regional pasta dish with fresh house pasta

Cherry kohlrabi pickled eggs, fire roasted garlic pickled beans, sweet potato, cucumbers, fig balsamic hummus, pickled fall spiced apple, hazelnut oil fire baked crostinis

Prosciutto di parma, Oaxacan Mezcal & lime, 3 yr aged Cheddar, brie cheese, local honey, hidden rose apples, barrel aged pickled okra, parsley fire baked crackers

Fire braised rainbow carrots, dukka seasoning, red miso, grapeseed oil, rice bran oil, topped with a fire baked duck egg

Fire braised goat, Sri Lankan curry, fire roasted candied ginger, kohlrabi, flame charred carrots, kohlrabi served in a bowl of red Himalayan rice

Ground duck smash burger with bacon fat, Munster cheese charred orange hazelnut oil aioli, house pickles, mini romaine lettuce, and fire baked bun. Served with chips

Fire roasted broccoli, chevre, vegetable broth, fire roasted pickled peppers, and coal cooked onion

Reduced fire braised BBQ sauce, smoked onion, local honey, fire toasted peppers, smoked mortadella, and sautéed mushrooms