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 Street in Wolfeboro, NH, Burnt Timber Brewing & Tavern is a family-friendly, community-centered brewpub offering craft beer, cider, and a full cocktail menu alongside bold, slow-cooked food. Our kitchen features fermented vegetables and salt-cured meats, smoked in-house over apple wood. We proudly partner with local producers like Katie’s Kitchen, Wotton Farm, Corvus Cairn Farm, and Niman Ranch to serve fresh, seasonal fare that reflects the heart of New Hampshire.

Burnt Timber is more than a restaurant—it’s a gathering space. Whether you're enjoying a casual family meal, relaxing in our outdoor beer garden with live music, or celebrating in our private dining space, you'll find a welcoming environment for all ages (and dogs, too—on the patio!). We host a running club, bike club, and mug club, and we believe in giving back—supporting local causes like Make-A-Wish® New Hampshire and others throughout the year.

From small party catering to spontaneous afternoons around our open-flame outdoor kitchen, Burnt Timber is where great food, craft drinks, and community come together.