Here are your clues:
—A 17th-century farm.
—A 1957 Ford tractor.
—Charcuterie.
—Many, many fermented apples.
Give up?
Fine. Together they solve the mystery of The Lookout Taproom: a rustically magnificent new imbibing station from a local maker of hard cider, opening Friday in Natick. (Here’s a slideshow.)
Our tale unfolds at the Belkin Family Lookout Farm, which has been farming things since 1651. You’ll begin by touring their orchards in a tiny train. Then you’ll get a glimpse of the cider house itself. “Apple a day” jokes may be made. Carry on.
Because it all leads to this: a concrete-floored room with a stone fireplace, a copper bar and a ’57 Ford Workmaster tractor grill that just happens to house four tap lines filled with good things. The good things in question: their signature Farmhouse Blend, a seasonal number with ginger and lemongrass, and two experimental batches.
Samples lead to pints. Pints lead to hunger. Hunger leads to charcuterie boards from New England Charcuterie, flatbreads made with ingredients grown on-site and gelato made in a room behind the bar.
Let’s hear it for the room behind the bar.
—A 17th-century farm.
—A 1957 Ford tractor.
—Charcuterie.
—Many, many fermented apples.
Give up?
Fine. Together they solve the mystery of The Lookout Taproom: a rustically magnificent new imbibing station from a local maker of hard cider, opening Friday in Natick. (Here’s a slideshow.)
Our tale unfolds at the Belkin Family Lookout Farm, which has been farming things since 1651. You’ll begin by touring their orchards in a tiny train. Then you’ll get a glimpse of the cider house itself. “Apple a day” jokes may be made. Carry on.
Because it all leads to this: a concrete-floored room with a stone fireplace, a copper bar and a ’57 Ford Workmaster tractor grill that just happens to house four tap lines filled with good things. The good things in question: their signature Farmhouse Blend, a seasonal number with ginger and lemongrass, and two experimental batches.
Samples lead to pints. Pints lead to hunger. Hunger leads to charcuterie boards from New England Charcuterie, flatbreads made with ingredients grown on-site and gelato made in a room behind the bar.
Let’s hear it for the room behind the bar.
