Our Estate Garden isn’t just home to hops. Last year, we grew more than 31,000 pounds of organic produce right here at our brewery in Chico!
Join us for dinner in the garden to celebrate the backyard bounty. Created by our head chef Jedidiah Amendola, the five-course meal will feature herbs and vegetables from our Estate garden, housemade pasta and local cheeses and local meat raised on our own organic spent grain. Beer pairings will accompany each dish.