Fuzzy Udder Creamery

Jessie Dowling, Olivia Barber, and the rest of their Fuzzy Udder cream team make a dozen of Maine’s best cheeses using milk from the 50 goats and sheep that live on their Whitefield farm, Jersey cow milk from Grace Pond Farm, and sheep milk from Misty Brook in Albion. Jessie started #LincolnLocal Fuzzy Udder in Unity in 2011 before moving the operation down here in 2013. Since then, Jessie has cultivated a farm business that is truly values-driven, with a strong focus on environmental stewardship, animal welfare, and employee wellbeing. Olivia came on board 5 years ago, opening new marketing and growth opportunities for the farm.

To say that Fuzzy Udder is a special farm would be an understatement. If you get the chance to visit, you will immediately notice how uniquely welcoming and inclusive the culture is on the farm. Jessie and Olivia are overtly empowering of queer and trans folks, often welcoming them to become part of the farm family as staff or by offering shelter in their farmhouse. In the typically heteronormative and often transphobic world of agriculture, Fuzzy Udder has become a haven for queer folks seeking a farm experience that is both positive and transformative.

When we ask Jessie and Olivia about how their values reflect their business decisions, Jessie said, “We carefully research the impact of everything we buy, from how it is made to what it is made with to how our investment will impact people. For this reason, we purposely never buy anything from Amazon and support local businesses as much as possible.”

Recently, because of pandemic-related supply chain issues, Fuzzy Udder built a bustling distribution enterprise called the Maine Milk Mavens, moving products from 16 creameries around the state. Maine’s cheese industry is growing at an impressive rate, which is hugely supported by this new distribution channel.

What does Fuzzy Udder’s future look like? The creamery will continue producing incredible cheese, Maine Milk Mavens will continue playing an important role in growing Maine’s cheese industry, and, with any luck, Jessie and Olivia will move the business to a bigger farm. The success of the creamery and Maine Milk Mavens means they have outgrown their current farm, which is a success story for all of us. We are so fortunate to have such innovative, inclusive, welcoming, and empowering farmers and cheesemakers in our community.

You can find Fuzzy Udder’s fresh, soft-ripened, and hard-aged cheeses in their farm store, at retail establishments throughout Maine, at 4 farmers’ markets, and, of course, right here at Rising Tide Co-op- where you can find the best selections of Maine cheeses in the whole state, according to our friends at Fuzzy Udder.

Waldostone Farm

When you venture into the back of our store you will find the culinary creations of Kayli McKeen, owner of WaldoStone Farm. McKeen has grown a small start-up, value-added veggie business into a powerhouse leader of locally produced specialty foods. From its humble beginning in 2008 as a Montville-based farm, McKeen has carefully and thoughtfully grown her business, using her own values and market demand to guide her way. Now based in Bristol at The Hub, WaldoStone is the embodiment of #LincolnLocal.

How does a vegetable farmer who had only made relishes and hot sauces get into the Bloody Mary business? With a little help from our local gastronomic hero, the oyster. After considering the popularity of clam-based Bloody Mary mixes, McKeen began experimenting with mixes that included oyster in the ingredients. The result: a wildly popular Bloody Mary mix that was a hit with consumers far and wide. McKeen’s spouse and co-owner Smokey has been a strong asset to the business, as the owner of Pemaquid Oyster Company and a charismatic presence at trade shows. Having that kind of direct marketing support and access to some of the best oysters in Maine has allowed McKeen’s business to flourish.

Following the success of the oyster mix, McKeen decided to dip into another Maine classic- lobster. Adding a lobster Bloody Mary mix to her line has proven as successful as the oyster mix, showing how powerful the coastal Maine working waterfront brand can be. Building on that momentum, McKeen developed a vegetable-based mix to satisfy her many vegetarian and vegan customers. All these recipes are made with significantly less salt than traditional Bloody Mary mixes, so those who are sodium-sensitive can enjoy her products. And, in case you want a spicier, more traditional version, McKeen makes a Retro mix, which is served in restaurants throughout Maine. One thing is consistent with all her mixes: they are all made with high quality and local (when available) ingredients, with a special, proprietary mix of 3 hot pepper varieties for heat- hence the “Garden Goodness in a Glass” slogan on the bottle.

McKeen can be found most days in Bristol at the Hub, which is an epicurean adventure full of local and seafood-based specialty products. The Hub began during the pandemic to increase access to food in the local community. Now, it is a successful hot spot where folks can get fresh fish, have a beer, or buy something special for their sea-cuterie platter, open Wednesday – Saturday, 11-5. They also have a pre-order fish market, for Friday pick-ups.

Reflecting on the success of her business and the community she’s built a relationship with, “We’ve grown a close group of local seafood and oyster lovers and love what the HUB has come to mean to both people in the community as well as ourselves. WaldoStone Farm is now so much more than we ever planned and we’re excited to see where it takes us next.”

You can find WaldoStone Bloody Oyster, Bloody Lobster, and Retro Bloody Mary mixes near our wine. It makes the perfect holiday gift and is also the perfect remedy for the day after the big party.

SeaLyon Farm

Located on the center village ridge of Route 218, along the Wiscasset, Waterville & Farmington (WW&F) Railway tracks in Alna, #LincolnLocal SeaLyon Farm is a welcome and relative newcomer to the county, however, Marcia and Don, a US Navy Veteran, Lyons who own the farm aren’t new to the food growing world. “We started the farm in February of 2017, but we have always been farming, even when in the Navy, we grew vegetables wherever we were stationed, even in base housing.”

We recently spent some time at their farm in Alna on a cloudy and damp stick season morning, to learn a little bit more about their roots and vision. Even though the day was gloomy and bland, we couldn’t help feeling the warmth and light these two farmers naturally share with the world around them. We hope you feel that through this profile, and inspires you to buy their products at Rising Tide Co-op and visit their farm for an event.

After attending a weeklong USDA NRCS training for aspiring farmers who are military veterans, now known as Boots to Roots, the pair had the base knowledge and vision they needed to build a business plan for the farm that has enlivened the community in this small, Lincoln County town. According to the US Department of Veteran Affairs, Maine has one of the highest rates of veterans per capita, home to more than 100,000 veterans. After living in more than a dozen other communities around the United States, Marcia and Don think Lincoln County is the best because of the supportive residents and the strong network of veterans who live here.

The farm grows lavender, pumpkins, raspberries, and a variety of vegetables. They also make jam, raise bees, and hold a variety of wonderful events on the farm, and have a partnership with WW&F, whose

historic train station is located on the backside of the property. Marcia and Don, both engage in everyday farm activities but have generally divided farm operations into daily and long-term responsibilities, respectively. Marcia focuses on growing, product manufacturing, and marketing while Don concentrates on longer-term growth, scale, and sustainability. Don also puts a good deal of energy into farm maintenance and building projects. When he’s not on the farm, Don can be found continuing to serve our country, working for the US Navy as a systems engineer at Bath Iron Works.

SeaLyon began selling various jams to Rising Tide Co-op in August of 2019. “Rising Tide plays a very important role in the community because it provides locally produced fresh foods and other products that are not offered by big-box conventional markets. This is important to both the consumer and the farmers. Consumers have access to good healthy food and products and the farmers have a vehicle by which to supply that good healthy food and products. Rising Tide is that critical link.”

We are proud to carry products from this Lincoln Local, veteran-owned business at Rising Tide Co-op. You can find their delicious strawberry, strawberry rhubarb, raspberry, peach, blueberry, blueberry lavender jams alongside our other jams and preserves.

Thirty Acre Farm

We recently took a ride over to Bremen to visit with another Lincoln County business Rising Tide has the honor of working with. Simon Frost started #LincolnLocal Thirty Acre Farm in 2004 with his wife, Jane, on rented land in Whitefield. Originally a small vegetable farm, Thirty Acres’ first wholesale customer was Rising Tide Co-op.

Today, Simon and his business partner, Daniel Price, run the business on land they bought in Bremen in 2019. Since its humble start in Whitefield, the farm has grown into one of the biggest organic, value-added vegetable businesses in Maine.

After spending time working with another fermented food business, Simon was hooked. He also knew incorporating that type of product into the business plan would allow him to do what he loves most- growing produce- while also giving the community a healthy and delicious value-added product. In its early years, the farm had to keep leasing more land and kitchen space to accommodate the growth of the business. Today, the farm employs half a dozen workers in the farm fields and in the production facility they built in 2019.

Like so many of the businesses Rising Tide works with, Thirty Acres has grown with our co-op in a very symbiotic way. That kind of complementary relationship is emblematic of the impact cooperative grocery stores have on local economies. We can be more flexible with our vendors knowing we all benefit in the end.

“Rising Tide Co-op worked with us from our start and continues to buy a steady supply of our products, today. As a customer, Rising Tide is also a great resource for sourcing local food, all year.” Simon said.

You can find Thirty Acre hot sauce and fresh and fermented veggies at Rising Tide, at their farm stand at 145 Waldoboro Road in Bremen, or in other area retail establishments.

Good Shepherd’s Farm

Good Shepherd’s Farm, owned by David and Jessica Koubek, produces delicious, #LincolnLocal bread that can be found at Rising Tide Co-op on Saturday mornings. Bread is one of many enterprises on the 10-year-old Bremen farm, which also has an ever-expanding, year-round organic veggie operation. Work on the farm is performed by David, along with support from Jessica, and their kids who are ages 4-15. Two of their teenagers engage in all farm work, and they also have special help from their three younger kiddos.

We just can’t say enough about their mouthwatering, wood-fired, bready goodness- made with Maine-grown grains. The baking side of this farm came sort of by accident, and we’ve been grateful for that unexpected turn ever since. This isn’t just any old bread- this bread is the essence of slow food values and the lasting integrity of time-tested family recipes. These loaves come to Rising Tide at 6 each Saturday morning, after an impressive journey to get from fire to shelf. To get the process going, David and Jessica start by pre-firing the oven on Thursday mornings, to get it up to 1000 degrees, then letting it mellow down overnight.  The dough goes into the 600-degree oven on Friday morning. The final loaves come out of the oven just after midnight on Saturday and are delivered at the peak of freshness Saturday morning.

Adding to the already dynamic story of how this bread is made is the story of its history because it’s made with old family recipes and ingredients. Aunt Selma’s Sourdough is made with sourdough starter David’s Great Aunt Selma created in the 4-corners region of New Mexico 50 years ago- it’s traveled over time and distance to bring midcoast Maine some seriously tasty bread.

These farmers are most often found at their farm, delivering their products to local restaurants and natural foods stores, or at the Portland Farmers’ Market. If you want to a get loaf at Rising Tide Co-op, you better come in early on a Saturday!

Cooper Tail Farm

#LincolnLocal Copper Tail Farm is an Animal Welfare Approved Goat Dairy located in Waldoboro, Maine, owned by Christelle & Jon Mckee. The herd includes 75 Nubian, Nigerian Dwarf, and mini-Nubian Dairy Goats. The goats at Copper Tail Farm are lovingly and humanely raised. They eat local second-cut hay and organic grain and always have access to pasture. The farm specializes in farmstead cheese, yogurt, kefir, cajeta (goat milk caramel sauce), and goat milk soap.

After farming for a year in Oregon, Jon & Christelle moved cross country in the summer of 2014 with 8 goats, 28 chickens, 2 dogs, 2 cats, and a chameleon. For a year they used land they agreed to lease sight unseen- and that’s where Copper Tail Farm was born. The couple purchased their current farm in 2015 and have slowly built up the farm to its current state. The farm is 23 acres, 20 of which are fenced for the goats. It also includes a barn, milking parlor, greenhouse, Farm Store, and on-site creamery.

Everything is done by hand at Copper Tail Farm. Jon milks the goats by hand twice a day (we milked 38 in 2021), and Christelle makes all of the products in small batches. All products are made with farmstead goat milk, and any added ingredients are local and/or organic.

Regarding Rising Tide’s significance to Copper Tail, Christelle said, “Rising Tide was the first co-op to welcome us with open arms when we moved to Maine, and they have been a loyal supporter of our farm as we’ve grown over the years. We started selling soap at the Tide in 2014, yogurt in 2016, and cheese in 2018.”  

We proudly carry Copper Tail’s yogurt, chèvre, and soap in our Dairy, Cheese, and Wellness Departments. We recently began selling Copper Tail’s lemon curd chèvre and pumpkin chèvre, the latter is a Fresh Deal right now! If you haven’t tried Copper Tail’s products yet, do yourself a favor and get some, today!

Sheepscot Valley Brewing

Steve Gorrill, owner of #LincolnLocal Sheepscot Valley Brewing Company, has been making some of Maine’s best beer for 26 years up on a quiet dirt road in Whitefield. Sheepscot Valley Brewing is a steady anchor of the local community, and a popular part of Rising Tide’s more than 40 Lincoln County-based offerings. 

In the early days of Sheepscot Valley Brewing, Steve brewed his favorite, Belgian ales, and has since expanded into other ales, lagers, IPAs, and others. As a small brewer, Steve does an excellent job of balancing high-quality production and meeting the demand of his local customers. Though he could have grown the business significantly and joined the ranks of some other Maine brewers, Steve kept his volume at a level that allowed him to spend quality time with family and friends.

Pemaquid Ale, a malty Scottish Export, is the biggest celebrity in Steve’s tasting room, which is open Fridays, 5-7 pm. If you haven’t been up to his place, you’re in for a treat. It’s one of Lincoln County’s best-kept secrets and a rural gem of the Midcoast.

Rising Tide has been proudly selling this beer for over 20 years. We carry Sheepscot Ale and New Harbor Lager in growlers, and the infamous Pemaquid Ale in both growlers and cans. Stop by and grab some!   

Singing Pastures Farm

#LincolnLocal Singing Pastures Farm raises American Grassfed certified pork on green, succulent pasture in Newcastle. Owner John Arbuckle uses nature as a model for his farming practices, who grew up farming with his father and grandfather in the Midwest. Arbuckle took a break from farming to guide rafting trips in the United States, Nepal, Chile, Ecuador, and Argentina in early adult life and got back into farming full time in 2007. The 8^th generation farmer bought his farm 3 years ago and has seen the land blossom, since, thanks to regenerative farming practices that honor the ecosystem around it- including a major increase in bobolink hatchings in the spring.

Arbuckle says, “With multigenerational experience, it’s easy to see how the game of farming fundamentally changes a couple of times every generation.”  With that change in farming came a change in location- he chose Maine over the Midwest because of our environmental stewardship and commitment to supporting working lands businesses.  

As a farm, Singing Pastures’ goals are to sequester as much carbon as possible out of the atmosphere and put it back into the soil where it belongs; create the happiest, healthiest environment for pigs to live out their lives; ensure that the meat produced is the most nutrient-dense possible for the human consumer, and protect and heal the ecosystem to create a sanctuary for wildlife.

Singing Pastures Roam Sticks are made with pork from Singing Pastures and other regenerative farms and use a natural fermentation process to make them shelf-stable, leading to a somewhat “tangy” flavor. They are cold smoked for 16 hours using real hickory wood, making them juicy and soft without being dry and chewy, and can be found in the cooler alongside our many other local meats. 

Hootin Gluten Free Bakery

Elaine Waldron started #LincolnLocal Hootin Gluten-Free in 2009 after finding a dearth of appetizing, gluten-free options available in stores. Having recently adopted a gluten-free diet herself, Waldron took matters into her own hands and began baking gluten-free bread and English muffins. After a few years of continued improvement, Waldron perfected her recipes, including her now-famous Seeded Bread. If you haven’t tried this bread, yet (whether you’re gluten-free or not), you are in for a treat!

After selling to Rising Tide and at the Damariscotta and Bath farmers’ markets, Waldron now sells gluten-free baked goods to retail businesses all over the region, including many points on the midcoast, Portland, Lewiston/Auburn, Gardiner, and Augusta. Though she doesn’t have a storefront, Waldron welcomes special orders and requests directly from individuals – many of whom become immediately hooked and turn into loyal, repeat customers.  

Rising Tide Co-op was one of her first customers and we now proudly carry a wide variety of gluten-free options from Hootin Gluten-Free in our store, including her outstanding vegan and gluten-free cookies. You can find these tasty items in our bread and baked goods sections.  

Echo Farm

#LincolnLocal and MOFGA certified organic, Echo Farm chicken is Rising Tide’s newest offering in the meat cooler. Jade and Davis Archer are the humans behind the business that raises chickens that are pastured and processed on-site at the Alna Farm. There aren’t many organic, pastured chicken options in Maine and the two experienced farmers wanted to take advantage of Maine’s on-farm poultry processing law, allowing them to sell to Rising Tide Co-op without having to outsource the processing and preparation of their product.

Raising chickens on pasture requires a significant amount of human labor, however, the tradeoff is a greatly lowered environmental impact. Rather than collecting chicken waste and finding a place to spread it, these chickens apply nutrients directly onto the fields they graze, helping build soil health. Grazing is one of the best ways to mitigate the impact of livestock production, which is so important to address as we face a climate crisis.  

Both Archers would like their customers to know how important Maine’s small farm poultry processing policies are for the local economy and the environment. Giving a small farm the opportunity to feed the community with lower-impact chicken is just not possible in many states. We are fortunate to live in a state with forward-thinking policymakers who craft supportive legislation for resilient, local economies by allowing good people to start vibrant working lands businesses.

 

Lakin’s Gorges Cheese

If you’ve ever wanted to meet #LincolnLocal cheesemaker and farmer Allison Lakin, you’ll have your chance next week! She will be here sharing samples of her @lakinsgorgescheese in front of the store from 4-6 pm on Friday, August 13.

Lakin’s East Forty Farm sits up on a hill overlooking the Medomak River on Friendship Road in Waldoboro. After spending many years experiencing life through the curious lens of an anthropologist, Lakin turned towards the world of handcrafted cheesemaking. This is an exciting year because she is making the final transition from buying the milk from Grace Pond Farm and Springdale Farm to using only the milk of her small herd of Jerseys. Allison is the chief dairymaid and shares pig duties with her husband. This month she is celebrating the 10th Anniversary of Lakin’s Gorges Cheese, which she still runs as a one-woman business.

Lakin’s love of the midcoast led to the development of her Rockweed cheese, a soft variety that uses local seaweed. The cheese is so good, it placed second at the Big E’s cheese competition and was named one of the “The 10 Best Foods of New England” by Yankee Magazine. Along with Rockweed, you can find Lakin’s Ricotta, Prix De Diane, Morgan, Opus 42, Cascadilla Bleu, and Medallion in our cheese cooler.

 

Goranson Farm

Jan Goranson’s potato roots grow very deep. Jan, Rob Johanson, and sons Carl and Göran are the family behind #MOFGA certified organic, #LincolnLocal Goranson Farm, located in Dresden on the Merrymeeting Bay. Jan’s parents bought the land in the 1960s to start a potato farm, following in their parent’s footsteps, who were potato farmers in Aroostook county.

Jan and Rob met one winter over Rob’s maple sap evaporator at his farm in Whitefield, where he was already experimenting with organic growing methods. The two soon joined forces and eventually transitioned Goranson Farm to a diversified vegetable farm. Building on the success of Jan’s parent’s work, Goranson Farm transitioned to a certified organic farm in the 1980s, beginning the family’s legacy of exemplary environmental stewardship.

Today, along with the next generation, they employ a crew of 10+ talented, hardworking employees year-round, and double that in the summer. The farm, Dresden’s largest employer, would not be possible without these people! The family grows a wide variety of veggies and fruit that they sell at Rising Tide Co-op, farmers’ markets, other retail establishments, a CSA, and at their bustling farm store. In the last few years, the farm has made even bigger strides towards environmental resiliency by becoming a solar-powered farm and using draft horses in daily operations- the latter brought into the business by fourth-generation farmers Carl and Göran.

We sell Goranson’s greens year-round, and a huge selection of other veggies and fruit in the spring, summer, and fall. If you ever run into any member of the Goranson family at our store, on their farm, or at a market, you will feel very fortunate- they are as sweet as their fresh harvested corn… which will arrive at Rising Tide, soon.

Sasanoa Brewing

One of only a handful of certified breweries in the country, #LincolnLocal Sasanoa Brewing is a delicious part of our local beer community. Created by our friends at MOFGA certified Tarbox Farm, which is located on the banks of the Sasanoa River on Westport Island, owners Angie Trombley and Kyle DePietro opened their brewery out of a love for beer and the environment.

When Angie and Kyle decided to move forward with a brewery they stayed committed to the organic certification, which lets customers know that Sasanoa beer is made with ingredients produced without GMOs or synthetic pesticides, herbicides, or fertilizers. At a time when we need to be even more mindful about the impact we make on this earth, they felt it was important to use the organic label to be transparent about their environmental impact. This is particularly significant for beer, which is made with a lot of grain, which in non-organic growing systems require a significant number of synthetic inputs that can harm ecosystems. Additionally, with that focus on sustainability, the brewery uses solar panels to help offset the energy impact of beer-making.

Angie and Kyle can be found serving their beer and chatting with guests at their outdoor farm brewery tasting room on Saturdays and Sundays, 1-6, weather permitting. They’ve also partnered with Allium Pizza, which serves artisan, Italian wood-fired pizza, to be enjoyed with any of Sansanoa’s beers. If you can’t make it out to the farm, their gorgeous bottles can be found in our beer section, with a wide selection of options to choose from.

Since the brewery opened in 2017, we’ve always had a plethora of Sasanoa beer options at Rising Tide. Right now, we have Sasanoa’s Volume 1 Saison, Back River Farmhouse Ale, Hop Barn, Tiny Farm, Big Island Saison, and Lime Basil. Learn more about Sasanoa on their website: Sasanoa Brewing

Straw’s Farm

#LincolnLocal Straw’s Farm has been a steward of conserved Newcastle farmland since 1981. Straw’s has been a major part of the Rising Tide Co-op family since they began selling their milk here, in 1987. Started by Lee Straw, this MOFGA certified, diversified livestock farm is now owned and run by Lee and his son, Aran.

In addition to the A2 certified organic Jersey milk and eggs we sell at the co-op, the folks at Straw’s raise pigs and are well known for their sheep. Lee’s been raising sheep for 5 decades and has passed the tradition down to Aran. The sheep are grazed on Straw’s pasture and on the neighboring

 lands surrounding the farm, as well as a flock that lives on an island off the coast. The island sheep, Lee will tell you, make the best moms.

Straw’s dairy herd is small and is milked once a day, in the morning. If you’re ever within earshot of the farm when Lee brings the cows in to milk, you’ll definitely hear him calling his milking herd into the parlor. In addition to being certified organic, these Jerseys are specially bred to produce only the A2 protein, making their milk more easily digested.

We carry their delicious, raw, unpasteurized milk in our dairy section, with quart and half-gallon glass and plastic jugs, available. We also carry their eggs, which come in dozen containers.

 

Morning Dew Farm

For our inaugural #LincolnLocal feature, we are kicking things off with our friends at Morning Dew Farm. We bought our first bunch of Morning Dew carrots in 2005 and we’ve been growing together, ever since!

Owners Brady and Brendan use a simple motto to guide their work: “Keep it delicious and keep it local!”

You can find their microgreens in our produce section all year, with a plethora of veggies available in the spring, summer, and fall.

We are so grateful for the culinary, economic, and social contributions the whole crew at Morning Dew Farm make in our community. Give them a honk of appreciation when you drive by the farm, on Route 1, across the street from Reunion Station!

Hootenanny Bread

Hootenanny Bread owner, Derek DeGeer, has been in the baking business since 2011 and sharing his bread with the Rising Tide Co-op community since 2013. Like so many of our #LincolnLocal friends, Hootenanny has grown alongside Rising Tide Co-op, sharing a kind of symbiotic dance of business and community. But if you ask about his baking career, Derek will tell you about his life in art.

A lifelong lover of art with a master’s degree in fine arts, Derek began making and teaching art after moving to Maine several years ago. Following a transformational experience attending the Maine Grain Alliance’s annual Kneading Conference, Derek dipped his hand into the world of artisanal bread. While giving his experimental loaves away to students in a movement class he taught, one student ignited an entrepreneurial flame that has sustained his bakery business fire for a decade. That particular student-owned 30 Acre Farm and encouraged Derek to sell his bread at the Damariscotta Farmers’ Market. He soon began the Hootenanny farmers’ market legacy, selling loaves and playing his ukulele to adoring customers and his business has been growing ever since. The rest is, as they say, history.

You can find Derek delivering his delicious bread at Rising Tide Co-op on Wednesdays and Fridays, with a large variety of options available. If you’re out and about, you can also find him at the Damariscotta, Boothbay, Bath, and Brunswick farmers’ markets. We are so grateful for Derek’s enthusiasm and dedication to our arts and food community. If you see his van around town, give him a honk of appreciation!

Oxbow Brewing

Now featuring tasting rooms in several locations throughout Maine, this popular brewery got its start right here in Lincoln County on Jones Woods Road in Newcastle, where all the company’s delicious beer is still brewed.

Right now, you will find their Classic Lager, Farmhouse Pale Ale, and Surf Casting in our cooler. You can also find their bottled Pinkette, which is an amazing farmhouse, aged with cherries, on our shelves.

We love the crew at Oxbow Newcastle and are so grateful for the tasty and fashionable contributions they make to our community. Give them a honk of appreciation when you drive by!