Bartender Zac Key with samples from Lost Nation Brewing in Morrisville. Photo by Daria Bishop.
Allen Van Anda and Jamie Griffith launched their brewery, Lost Nation Brewing in Morrisville, with the goal of offering something beyond the hoppy, high-alcohol beers so in vogue these days. They have nothing against those, Allen is quick to add. “We’re just trying to offer a different entry point to craft beer.”
At their year-round taproom and seasonal biergarten, they pour mostly their own brews from a signature Gose (pronounced goze-uh) brewed with coriander and a touch of sea salt to a full-bodied Mosaic IPA to a seasonal German-style Oktoberfest. The biggest surprise, Allen says, has been customers’ appetite for the brewery’s first-rate food offerings, which grew from cheese plates to a fine pub menu cooked mostly outdoors in the no-frills biergarten from summer through fall.
The Gose plays a role as the steaming liquid for smoked mussels in outdoor season and in a rich cheese fondue in the colder months. It also flavors the house-made sauerkraut served year-round on sandwiches like a great burger (“served bloody or burnt”), plump Vermont kielbasa or smoked sugar-and-salt-cured tofu. Larger entrées include smoked baby back ribs and market fish specials like hot-smoked salmon with cucumber and yogurt tzatziki, pickled onions, marinated tomatoes and arugula in a pita pocket.