Lo­cal brew­ery trans­form­ing into full restau­rant

The Other Farm to re­open in July with new name and style

The Southern Berks News - - FRONT PAGE - By Re­becca Blan­chard rblan­chard@21st-cen­tu­ry­media.com @boy­er­town­times on Twit­ter

The Other Farm Brew­ery will re­open in July as a full restau­rant with a new name – The Other Farm and Forge. The venue tem­po­rar­ily closed for ren­o­va­tions in late March.

Ac­cord­ing to co-owner Hank Fre­con, the team de­cided they needed to add a food di­men­sion af­ter hav­ing been in op­er­a­tion for a few years fol­low­ing the brew­pub model.

“We strug­gled for a while to find the right model. What are we go­ing to do? We didn’t want to be just a pub grub kind of thing and we didn’t want to just put char­cu­terie on the menu, which we had some of that and we had some sand­wiches, but we re­ally

didn’t have a full menu and a kitchen.”

They be­gan look­ing at what kinds of food they can do that aren’t al­ready be­ing rep­re­sented in the area and fo­cus on it. He said what they’ve landed on is not ul­tra-high end and it’s also not tra­di­tional pub grub.

“We kind of looked at what’s go­ing on it some of the cities and we re­ally have locked into sort of a gas­tro-type theme. “

The Other Farm and Forge will be a gas­tro pub. Fre­con says it es­pe­cially

means there will be more of a gas­tro­nomic flare to cui­sine they’re com­ing out with.

“It’s still the kind of thing you’d ex­pect to have in a tra­di­tional brew pub en­vi­ron­ment, but with a farm-to-table lo­cally sourced gas­tro­nomic fo­cus to it.”

The Other Farm’s menu fea­tured Panini sand­wiches, soups, a few small plates, and gourmet bev­er­ages through the cof­fee shop.

“This po­si­tions us more in line with like a full menu, you can come in, you can bring the kids, you can make a reser­va­tion, you can get served and there’s also still the self-ser­vice model up in the front.”

With the ex­pan­sions comes a new name, The Other Farm and Forge, the “forge” part has been added to tie in with the nearby train op­er­a­tion which fol­lows the old iron forge line.

The iron forge idea is be­ing taken to a whole level with their menu op­tions and de­sign. Many of their menu op­tions will be served in a cast iron skil­let, shar­ing plates and small plates, and the de­sign they’ve cho­sen will make vis­i­tors feel like they’re back in time.

“We built a wood fire pizza oven from scratch,” said Fre­con, ex­plain­ing how they will be us­ing a va­ri­ety of hard woods, like ap­ple and hick­ory, from the or­chard and sur­round­ing land­scape. “We’re go­ing with an open kitchen con­cept so the whole area is go­ing to be de­signed like the work­ings of the iron forge in the kitchen.”

Be­yond the kitchen – the bar will also be see­ing some changes.

“We’re ad­ding a lot more depth the bar,” said Fre­con, stat­ing how they’ll be in­creas­ing their tap lines by 20

and will have a to­tal of 28 by the end. There were orig­i­nally 8 tap lines. The back bar will also be ex­pand­ing to in­clude a line of Penn­syl­va­nia spir­its.

These changes come along with the teams ef­forts to ex­pand their brew­ing ca­pac­ity and have formed a part­ner­ship with Birthright Brew­ing Com­pany based out of Al­len­town.

Eight of the tap lines will be ded­i­cated to hard cider. “We’re re­ally go­ing to be fo­cus­ing a lot on get­ting peo­ple to un­der­stand more about the ap­ple and Fre­con or­chards through the cider lines.”

Fre­con ex­plained a spe­cial as­pect – the team has taken an ap­ple tree out of the or­chard and they’ve built tap lines right into it.

“We’ll pour cider right out of the ap­ple tree.” He said he’s never seen a tap tree be­fore, and that tap will strictly fea­ture ciders from Fre­con or­chards.

When it comes to en­ter­tain­ment – the fo­cus will be shifted and ex­panded a bit. Some of the shows will be geared to­wards a din­ner hour type for­mat, such as con­ver­sa­tional jazz. Af­ter din­ner, there will be shows for late night ac­tiv­ity. The stage has been re­lo­cated and re­built.

“Es­sen­tially, we’re now go­ing to be a full blown restau­rant and full bar,” said Fre­con. “We re­ally want to use this op­por­tu­nity to show­case a lot of the lo­cal ar­ti­san prod­ucts in the area.”

The Other Farm and Forge won’t be hold­ing a big grand open­ing event, but will in­stead ease into the process. Folks should look for them to be open around early July.

“It’s been a long time com­ing. I think Boy­er­town is evolv­ing at a pace where it makes sense for us to be do­ing this.” He men­tioned neigh­bor­ing Du­rango’s Sa­loon, Iezzi’s Tav­ern, and Fire­fly Café as oth­ers mak­ing an ef­fort to keep up with the changes of down­town. “It’s time for ev­ery­body to step up and put a big­ger foot for­ward.”

RE­BECCA BLAN­CHARD — DIG­I­TAL FIRST ME­DIA

The Other Farm Brew­ery is tem­po­rar­ily closed for ren­o­va­tions with plans to re­open in July as The Other Farm and Forge.

RE­BECCA BLAN­CHARD — DIG­I­TAL FIRST ME­DIA

The Other Farm Brew­ery is cur­rently trans­form­ing into a full restau­rant and bar, with plans to re­open next month un­der its new name — The Other Farm and Forge.

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