Eddie Michno, owner of Burnt Timber Brewing & Tavern, will do almost anything to give back to the community, which includes allowing himself to “get dunked” at a fundraiser on Sunday, July 23. Proceeds from the fundraiser will benefit Make-A-Wish New Hampshire.
Read MoreSummer is almost here, which has many local business owners like Eddie Michno of Burnt Timber Brewing & Tavern excited to welcome back new and returning visitors to the Lakes Region. “The summer is certainly a busy time of year for us,” he said.
Read MoreIn the past few months, Burnt Timber Brewing & Tavern has begun to serve Sunday brunch, although the real story is the two men behind the line, each of whom have their own unique stories.
Read MoreIn what has developed into a friendly rivalry, Burnt Timber Brewing & Tavern in Wolfeboro and Twin Barns Brewing in Meredith recently ‘battled’ one another again. This time, the stakes were who had the best taco in what was formally dubbed Brewery Taco Challenge.
Read MoreWhen Eddie Michno opened Burnt Timber Brewing & Tavern in 2016, supporting local nonprofits was high on his ‘must do’ list, a priority that led to a recent adoption of Juneau, a pit bull/chihuahua mix. While the adoption took place at Lakes Region Humane Society (LRHS), it was made possible by many partner agencies.
Read MoreNearly doubling its space in June as it expanded next door into what had been Mise en Place restaurant, Burnt Timber Brewing & Tavern recently completed interior renovations, highlighted by a new bar area and kitchen. The expanded space also features two dining areas with one designed around a large community table with “a slightly quieter feel,” according to Owner and Head Brewer Eddie Michno.
Read MoreWhile Eddie Michno, Owner and Head Brewer of Burnt Timber Brewing & Tavern, refers to himself as “a one-man show” when telling stories about how he first opened in 2016, it is more humorous than real.
Read MoreOn Monday, September 12 from 6:00 p.m. to 9:00 p.m., Burnt Timber Brewing & Tavern will host ‘A Magical Evening’, a five-course food and drink paired dinner and fundraiser for Magical Yoga.
Read MoreFor first-time visitors to Burnt Timber Brewing & Tavern, located on a side street just off downtown Wolfeboro, the elevated dining experience is not the only surprise. “People don’t realize we are located right off the Cotton Valley Rail Trail, which is a multi-use and accessible trail that runs 12 miles all the way to Wakefield,” said Burnt Timber Owner and Head Brewer Eddie Michno.
Read MoreThis weekend at Burnt Timber Brewing & Tavern, guests will enjoy NH Rhubeerb (4.8% ABV), a saison that not only reflects the brewery and restaurant’s penchant for eclectic farmhouse ales, but its emphasis on local.
Read MoreNearly doubling its space with a recent expansion, Burnt Timber Brewing & Tavern recently released two new beers that pair well with its equally expansive food menu.
Read MoreWhen Burnt Timber Brewing & Tavern opened in 2016, Owner Eddie Michno was a proverbial ‘one-man show,’ as he brewed and poured the beer, mopped the floors, and cooked and served the food.
Read MoreSpecializing in eclectic farmhouse ales, Burnt Timber Brewing & Tavern recently released Birdhouse Peach (5.5% ABV), a cider fermented with peaches and finished with organic white tea. “It’s a great cider that pairs well with some of our newer items, including our charcuterie boards,” said Owner and Head Brewer Eddie Michno.
Read MoreOn Wednesday, March 30, Burnt Timber Brewing & Tavern made the final stop on their nearly 6-week BBQ Road Trip at The Barn at Pickering House in Wolfeboro. Sold out in a matter of days, the event brought together the talents of Executive Chef Jonathan Hudak at Pavilion and Eddie Michno, owner of Burnt Timber. “Burnt Timber’s framework of ‘ferment, salt, smoke’ aligns very well with our cooking style, which is a little bit more refined and ingredient-driven, so it seemed like a perfect fit,” said Hudak.
Read MoreKnown for its ‘funky’ beers and eclectic food menu based on the concepts of ‘ferment, salt, and smoke,’ Burnt Timber Brewing & Tavern is now offering both on and off-site catering.
Read MoreReflecting their continued focus on brewing eclectic farmhouse ales, Burnt Timber Brewing & Tavern has released Do Bretter (7.5% ABV), a hop-forward farmhouse ale co-fermented with Saison yeast and Brett C yeast. The beer is brewed with motueka and nelson sauvin hops from New Zealand.
Read MoreOn Wednesday, March 30, Burnt Timber Brewing & Tavern will conclude its nearly 6-week BBQ Road Trip with Pavilion Executive Chef Jonathan Hudak for a special 4-course dinner at Barn at Pickering House in Wolfeboro. Doors open at 5:30 p.m. with the first course served at 6:30 p.m. Available for purchase on Tuesday, March 1 at pavilionwolfeboro.com, tickets are $75 per person.
Read MoreOn Friday, February 18, Burnt Timber Brewing & Tavern will embark on a BBQ Road Trip, a culinary journey that each week will feature BBQ with flavors inspired from a different region of the United States. The first stop is in Texas.
Read MoreReflecting their emphasis on creativity and fun, Burnt Timber Brewing & Tavern has released ‘Deep Down in the Plums (ABV 8%),’ a winter Belgian ale aged with plums.
“The beer gets most of its flavor from Belgian Abbey yeast and dark Belgian Candi sugar, which is a beet-derived sugar that looks a lot like rock candy,” explained Burnt Timber Owner Eddie Michno.
Read MoreUtilizing a technique new to Owner and Head Brewer Eddie Michno, Burnt Timber Brewing & Tavern has released Double Shimmy Ya (ABV 7.5%), a raw IPA featuring mosaic, el dorado, and columbus hops.
“It’s a Norwegian farmhouse style of brewing where you don’t boil the beer, but raise it to pasteurization temperatures before fermentation, so it leaves a lot of body in the beer,” said Michno.
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