Pour-Over CoffeeFrom spella caffeOptions:
, Pot (3.00)
Assorted TeasFrom jasmine pearlOptions:
, Pot (3.00)
Beer by the Bottle
3.50IPA by Caldera (Oregon),12 oz. Can, 6.1% ABV
4.00Hoss Rye Lager by Great Divide (Colorado),12 oz., 6.2% ABV
4.00Back in Black IPA by 21St Amendment (California),12 oz., 6.8% ABV
6.00Kolsch by Double Mountain (Oregon),16.9 oz., 5.2% ABV
5.00Anthem Cider by Wandering Aengus (Oregon),12 oz., 5.0-6.5% ABV
Wine by the Bottle
7.00Tempranillo Bodegas Torrederos (Spain)
8.00Riesling Brooks (Oregon)
9.00Pinot Noir J. Christopher (Oregon)
Red Fife WheatRed fife was first grown in 1842 in ontario, canada. It is considered to be the grandfather of many modern wheat varieties, & is a pioneer in the recent revival of heritage grains. Deriving its name from the red color of its kernels, it is prized for its taste, texture, & nutritional value.
KamutAn ancient relative of durum wheat, kamut seeds were brought from egypt to montana during world war ii. It has a sweet flavor, high protein content, & higher levels of lipids, amino acids, vitamins, & minerals than common wheat. Kamut is thought to be an acceptable substitute for individuals w/ wheat sensitivities. It has been largely untouched by modern plant breeding programs, & can often out-yield common wheat varieties during drought seasons.
RyeRye is a cereal grain w/ bold flavor & high nutritional value. It contains substantially less gluten than wheat flour & a variety of minerals & anti-oxidants. Typically a winter crop, rye grows well in cold climates & can withstand poorer soils than many wheat varieties. Its wide uses include flour, bread, beer, & whiskey
Hard White Spring WheatHard wheat is higher in protein than soft wheat; protein gives dough elasticity, creating well-raised, chewy loaves. Spring wheat is planted in spring & harvested in summer. Hard spring wheat produces the highest protein content of any flour. White wheat has a milder flavor & lighter texture than red wheat.
Hard Red Spring WheatRed wheat has a red pigment from tannins, which contribute a slightly bitter, more astringent taste than white wheat. It has a robust, deep earthy flavor.
SpeltKnown for its digestibility for those w/ wheat sensitivities, spelt is an heirloom wheat variety w/ a slender, rice-like grain. It has an exceptionally high protein content.