After the Stark Mill brewery closed, many feared Manchester would fall victim to the unchecked infiltration of commercial and contract beers. Determined to save New Hampshire's Queen City from such a foamy fate, master brewer Peter Telge gathered his wits, a group of supporters, and 20 years of brewing experience to reopen the historic Millyard District brewery under the name Milly's Tavern. Now operating as a brewpub, Milly's is home to a passionate staff that serves up juicy burgers, baby-back ribs, and beer-battered fish 'n' chips alongside microbrews crafted in the onsite brewery.
Milly's microbrews are pure works of art, even earning the 2009 Readers' Poll award for Best Local Microbrew from New Hampshire Magazine (not to be outdone, their chili won as well). The all-natural brewing process begins with imported malted barley, sometimes up to 1,300 pounds of it, depending on the beer. After stirring the barley by hand and singing it to sleep with a lullaby, brewers blend it with hops from Washington’s Yakima Valley and Europe’s agricultural hotspots. An Old World–style fire heats the brewing system, caramelizing the sugar to imbue batches with unique and subtle flavors. Milly's always keeps at least 12 beers on tap, ranging from cream ales and IPAs to stouts, porters, and seasonal brews.
Milly's is not just a place to relax and enjoy a leisurely pint. At night, the eatery transforms into a nightclub and lounge, treating guests to DJ tunes, live entertainment, and local musical acts. When not setting the scene for evening revelry, the space can be used to host affairs for up to 100 people, with special catering options available.:
Like a zoo for alcoholic beverages, Tully's Beer & Wine gathers thousands of exotic specimens from around the world in one convenient spot. Specialty beers crowd shelves, and a 40-foot 16-door cooler chills imports and craft beers alike. The rainbow of suds ranges from the chaff-brown of Rogue Voodoo Doughnut Maple Bacon Porter with smoked malt and applewood bacon to the sunny hue of Ommegang’s witte, a Belgian-style ale in which citric notes and coriander gleam.
In addition to the selection of more than 700 beers, 1,000 wines from around the world are arranged by region or varietal for quick perusal. The ranks of colorful labels hint at grapes from Italy, California, and France. The Argyle Nuthouse pinot noir, for example, seems to spill fistfuls of fruit that have consistently earned it rankings in the 90s from _Wine Spectator. The shop also stocks beer glasses, bottle openers, and T-shirts, and inside five cigar humidors, guests experience what it was like to sniff Winston Churchill's hair.
Madden Beverage’s shelves boast an immense selection of more than 300 beers and 1,200 wines, offering libation lovers a plethora of regional and international flavors to explore. Prepare for next year’s super bowl soiree at UN headquarters by stocking up on hoppy delights from Madden’s cache of more than 250 microbrews, such as international award-winner Nektar ($8.99/six-pack), a balanced Bosnian beer brewed by Trappist monks. Grape aficionados can seek out budget-friendly vino for as little as $2.69 as well as practice their pairing skills by teaming up a crisp St. Urban Riesling ($12.99) with a seafood feast or a robust Pine & Post merlot ($6.99) with a chocolate soufflé or flambéed stamp. The Lolailo Sangria ($4.99) enlivens premeal appetizers or late-night tapas with a fruity amalgamation of flavors. Madden also equips burgeoning beer barons with home-brewing kits and supplies.
Attrezzi's wooden doors open to reveal a panorama of wines, gourmet foods, and kitchen accessories. The two-story shop houses Riedel stemware, gourmet groceries, and Attrezzi's signature blends of pesto, and bottles of Attrezzi's red and white wines sit waiting inside its wine cellar.
The restaurant also hosts regularly scheduled wine tastings and wine-tasting classes at its wine bar, and chefs recite recipes and teach students how to skillfully juggle mixing bowls in cooking classes held in a state-of-the-art demonstration kitchen.
Urban Farm Fermentory aims to obtain as much of its ingredients from the local community as possible—even its founder, Eli Cayer, is a Maine native. At the Fermentory, juice pressed from Maine apples is allowed to ferment under the direction of yeast that occurs naturally in the air and on the fruit itself, producing a cider that is as tart as it is dry. Raw Maine honey goes into the experimental center’s crisp mead, and its kombucha is sure to please lovers of fermented tea and displease the ghost of Earl Grey. As it expands, the Urban Farm Fermentory is coming to serve as a hub for local artisans, providing a space for enthusiasts to provide workshops in such fields as making lacto-fermented foods such as kimchi, and harvesting mushrooms.
Winemaking began as a hobby for Sweet Baby Vineyard founder Lewis Eaton. In the summer, he and his family found themselves travelling to local farms to pick fresh strawberries, blueberries, peaches, and apples, which later made it into Lewis’ wines. Those creations later became the foundation for Sweet Baby Vineyard's now-expansive wine varieties. Today, the winery grows four grape varietals and the tasting room welcomes visitors for complimentary tastings of many of Sweet Baby’s creations, such as bartlett pear wine, the eternally embarrassed blush, and dry red.