Burnt Timber Innovates To Stay Ahead of Changing Trends

Experimentation…

…is the hidden ingredient.

In recent years, patrons have come to expect much more than great beer from local craft breweries, a reality that has been embraced by Burnt Timber Brewing & Tavern in Wolfeboro. “People want an experience when they dine out,” explained Owner Eddie Michno, “and that’s precisely what customers get when they visit us.”

Featuring a recently opened beer garden with ample seating, a fire-pit (on those occasionally chilly summer nights), and an open-flame outdoor kitchen for special events, Burnt Timber is focused on creating a community hub. “The rail trail is within walking distance across the parking lot, so people can go for a run, or bike, and then take a seat outside with us for a meal,” added Michno. “We want people to see us as more than just a brewery.”

This ambition is matched by an eclectic food menu, which Chef Oliver Harston said is based on the concepts of ‘ferment, salt, and smoke.’ For ‘ferment,’ he cited Burnt Timber’s Kimchi (salted and fermented vegetables), a staple in Korean cuisine, as a prime example. “People’s reactions have been so amazing that we decided to do a Kimchi seminar to teach others what I have spent so long trying to learn and perfect,” he said.

This summer, Harston is reworking several recipes, including a Brussel Sprout and green tomato Kimchi. “The initial reactions are already positive,” he said.

‘Salt’ and ‘smoke,’ said Michno, refers to the way they approach their meats and many other foods. “These are slow, time-honored processes that you can literally smell and practically taste when you are inside or outside by our smoker,” he said. “When you come here, part of the experience is simply the smells of our food as they cook.”

Though not necessarily on the menu, ‘experimentation’ is the hidden ingredient in many of Burnt Timber’s dishes. “I’m experimenting right now with cold-smoking, a process that imparts the smoke flavor without the heat possibly ruining the product,” said Harston. “This ranges from smoking Brie for a cheese board all the way to cold smoking jalapeno as an ingredient for a salsa verde.”

According to Michno, it is important Burnt Timber continue to innovate. “Our customer base extends as far as Boston, so it is important we provide an experience with a bit of sophistication and a bit of funk, which is ‘on brand’ with Burnt Timber,” he said.

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.