I was excited to see the taproom open up for Forbidden Root, as a fan of Randy Mosher who has written some great books on beer – I was looking forward to trying some more beers from the brewery that he is a part of. I am fascinated and intrigued by the concept of their beers, they focus on “botanical beers” using ingredients once common in beer that have long been forgotten like bark, flowers, etc. Once you go beyond the idea of a dandelions in your beer and actually try them you find a vast array of new flavor combinations in the glass. Their food follows the same thinking keeping to a small menu to highlight whatever is fresh and in season that will pair well with what they have on tap.

Forbidden Root