In our BRWHOUSE kitchen, we are in the pursuit of one goal: We want to elevate the relationship between food and beer to a whole new level. We strive to do this from our contemporary BRWHOUSE kitchen.
We have cast vegetables in the starring role. Fermented, smoked, dehydrated, smoked or fried. This is the vision of chef & M.D. Ben Pommer, implemented by our head chef Thorsten Einicke. Both demonstrate with each dish the versatility, complexity and array of flavour which vegetables are capable of producing, showing us that vegetables need not be relegated to the periphery and are more than capable of holding their own. Meat lovers need not be concerned, though, as we do also offer a beautiful selection of regional meats which are cooked to perfection in our smoker.
We cook with a variety of craft beers and regularly seeks inspiration from the diversity of flavour apparent in the world of craft beer. The kitchen team and our brewmaster regularly work together to find dishes to pair harmoniously with our newest craft beer creations.
For those that simply cannot decide which dish to select from our menu, we also offer sharing menus. This is a fantastic option and one that we feel offers the best BRWHOUSE experience, giving guests the opportunity to try and share a multitude of awesome dishes.