Where there is smoke, there is salt

Smoke & Salt

“Smoking, salt and fermentation are slow, time-honored processes.”

When Eddie Michno opened the “tavern” part of Burnt Timber Brewing and Tavern in Wolfeboro in 2017, he knew there was only one path for success for him. “We were going to go slow and do things right,” said Michno, who said this philosophy underscores his approach to not just brewing, but his food.

“Smoking, salt and fermentation are slow, time-honored processes that I firmly believe in,” he added. “They are definitely not a shortcut. When you allow these products to transform with time, though, the end result is worth it.”

By allowing salt to come into contact with a product for an extended period of time, whether it is a protein or vegetable, he said a transformation takes place. “The initial product transforms into something very different,” he explained.

 Salt enables a chef to cure and preserve while highlighting flavors. It also helps in the smoking process. “From our smoked tomato aioli to brisket wings and pork, salt is essential because it allows the smoke to cling to it,” said Michno.

 His attention to detail in both his brewing and cooking has caught the eye of area restaurant owners, too, some of whom collaborate with Burnt Timber. “We provide Eddie with ingredients to make Shandy and he gives me a supply of whatever they are canning at the time,” remarked Liz Rice, executive chef and owner, La Boca Restaurant in Wolfeboro.

The idea to serve Shandy at the tavern in fact was her idea. “We spoke about how to get people who may not be into beer to come to Burnt Timber Tavern,” she said. Shandy is a good midway between beer and a low-alcohol cocktail. It can likely bring in a wider customer base outside of beer aficionados.”

 For Michno, it all comes back to “the slow method approach to success.” In this industry, it makes sense to go slow and take our time,” he said. “I’m very thankful to also benefit from the great advice Liz gives me. Collaboration is key.”

In looking ahead, Michno said he anticipates spring and early summer with releases of Spruce Juice and Barkey & Bees, both of which may not last long due to their popularity. There is one thing, however, that won’t happen at Burnt Timber. “No way will I run out of salt,” he laughed.

About Burnt Timber Brewing & Tavern

Located at 96 Lehner St, Wolfeboro, NH, Burnt Timber is a brewery restaurant known for rotating craft beer, full cocktail menu, slow cooked food (slow food), and small party catering. We feature fermented vegetables and salt-cured meats we smoke over apple wood. We partner with local businesses like Katie’s Kitchen, Wotton Farm, Corvus Cairn Farm, Niman Ranch and others to provide our patrons with the very best seasonal food.

We donate to charities like Make-A-Wish® New Hampshire and others, because we believe we get back what we give. We have a bike club, running club, and mug club, and we feature private dining, catering menu, and live music throughout the year, including in the summer in our new outside beer garden with an open-flame outdoor kitchen.