High Low Beverage Company Menu

Over medium eggs, gouda, housemade viet breakfast sausage, pickled fresnos, chives, cilantro, red pepper aioli *contains nuts*

CocoJune yogurt, pandan tapioca, mango compote, house granola. Vegan, gluten-free, contains nuts.

Honey roasted peanuts topped with thai basil and dried chili and house spice mix.

Traditional Vietnamese chicken curry w/ lemongrass, coconut milk, potato, carrot - served with banh mi roll.

Sambal beef jerky, cabbage, viet herbs, peanuts, fried shallots, fresno chili, and plum vinaigrette (can be made vegan on request). Contains nuts.

Speck, Vietnamese pork roll, 5-spice pork belly, smoked chicken liver pate, duck fat aioli, viet pickles, cucumber, jalapeños, cilantro, and fried shallots. Contains eggs.

Roasted beets, roasted mushroom pate, smoked pepper cashew cream "aioli", papaya slaw, cucumber, cilantro, jalapeno, and fried shallots. Vegan. Contains nuts.

Chewy chocolate cookie made with mochi flour - topped with coconut dulce de leche. Gluten and dairy-free.

Chocolate chip cookie with tahini and crystallized ginger.

Contains nuts. Toasted oats, millet, brown rice, sesame, peanuts, with cherry lime leaf jam, and coconut yogurt glaze. Vegan. Gluten-free.

Scone with miso, scallion, sesame, and burnt honey.

Smoked Coffee Porter, 7.7% American porter brewed with German smoked and English specialty malts, conditioned on Sightglass coffee.

Dry-hopped Witbier, 5.7% Witbier dry-hopped with European and American varieties, refermented in bottle with Brett.

Hazy IPA, 7% DDH Hazy IPA brewed with NZ Cascade, Mosaic, and Simcoe.

Radler, 4.4% German-style radler; pale lager blended with fresh grapefruit juice.

Fruited Sour, 5.5% Fruited sour brewed with strawberry, lemon, and hibiscus.

Berliner Weisse w/ Cucumber + Lime, 4.5% Berliner Weisse-style tart wheat ale brewed with kirby cucumbers, lime juice, and lime zest.

Dry-Hopped Saison, 4.2% Sake-style saison brewed with rice, dry-hopped with Citra, Hallertau Blanc, and Anchovy.

Blonde Ale, 4.5% Blonde ale brewed with 100% NYS malt and hops.

International Pilsner, 5% Pilsner brewed with Belgian and ME-grown malts, hopped with Belgian Cascade and Savinjski Goldings and German Amira.

Solera Saison, 6.1% Mixed fermentation saison brewed from WE's solera program, where a thread of each previous batch is blended together with the most recent.

100% organic Chiroso from Huila - a variety typically only seen in the Antioquia region. Bright tropical fruits and florals.

100% Pink Bourbon separation, processed using a lacto-fermentation technique of submerging the coffee cherry in 2% saltwater solution to promote Lactobacillus. Bright citrus-like acidity with deep red fruit sweetness.

Honey-processed lot of landrace varieties from the extreme elevations (2300 masl) of Arbegona, Ethiopia. Deep sweetness with notes of herbal tea and stone fruit.

Honey processed Ethiopian landrace from the extreme elevations (2300masl) of Sidama. Florals, stone fruit, and citrus.

100% Bourbon variety from Honduras, a rare variety separation from this region - notes of dark cocoa and red fruits.

A field blend comprising mostly (98%) SL28 variety from a multi-generation farm near Mt. Kenya. Typical notes of dark fruit and black tea.

Dry-hopped seltzer (Yakima Valley cryo Mosaic), with fresh ginger, lime, and a touch of cane sugar. Bitter but citrusy, spicy, and pretty dank. When you need a break from drinking IPAs.

Agua fresca brewed with hibiscus, orange zest, vanilla, and Thai chili. Refreshing, light, and just a tiny bit spicy.

Blend of cold-brewed lemongrass and green teas, a touch of house-made lime cordial. Plus bubbles. Herbal, layered, refreshing.