the Hops & Heifers farm, a venture that was inspired by Oskar Blues to integrate brewery outflows of spent grain, a potent protein mash, along with all-natural grass and hay to create a local, fresh plate, the restaurant serves its own all-natural, grass-fed, 100-percent Black Angus beef. The restaurant’s menu also features other local, natural options, such as the brewery’s canned beer.
Oskar Blues Brewery makes burgers from beer leftovers

February 18, 2013
No Comments