ative bubble where fearless experimentation thrive in a high-energy collaborative process . Wacky ideas are welcome . Are their swings and misses ? Gabe says sure , once in a while , and that ’ s what makes the whole process fun . “ Our brewers and our culinary team are like minded and in this together . They are willing to get their hands dirty . In a short period of time we ’ ve been very fortunate to have found these folks and were off to a very good start .” Early this fall look for some farm-generated cider choices for the gluten sensitive hoping for a beer alternative . Then there are the piquettes coming online thanks to a newly acquired winery license . A piquette , according to Wine Enthusiast , is “ a low-alcohol wine made from the second pressings of grape pomace , known to have been enjoyed by French farmhands and vineyard workers .” Gabe remarks that this will scratch that wine itch some people have when coming here with their beer-loving friends .
Landmade also has a dynamic fermentation program using excess produce to make sauces , preserves , and other products like smoked zucchini dip , available in the tasting room farm store . Again , everything is done on site , using all that ’ s grown to the greatest degree possible and reflecting the Landmade ethos : from the land !
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