Twofold, the modern brewery and restaurant redefining how beer and food work together, is making waves by blending the art of brewing with the craft of cooking. Spearheaded by Head Chef Alexis Petit and Head Brewer & Owner Bernard Neate, Twofold is creating a new kind of dining experience—one where house brewed beer is incorporated in various forms in many dishes on their all-day menu. At the heart of this approach is a shared kitchen-brewery vision where fermentation, flavour, and seasonal ingredients come together in inventive new ways.
One of the most unique features of this approach is the the use of beer from different stages of the brewing process-spent grain, unhopped wort and finished beer are a few of the ingredients used in items like IPA-cured Kingfish, 16-hour wort braised ham hock, barley butter, barley infused jus and the classic beer battered fish and chips. Beer isn’t just served alongside and matched with food—it is used in the creation of the dishes and provides guests with a house flavour that is truly unique to Twofold.
“We don’t just grab a beer after service — we cook with it, think with it, and sometimes plan a whole dish around it.” says Head Chef Alexis.
Partyfass Friday - Fri, 8 Aug from 4:00 pm 10:00 pm
It’s not a party without a Partyfass!
The Partyfaß (literally Party Barrel) is a keg that once tapped must be drunk that day. Join Twofold in tapping and drinking a Partyfass of unfiltered Hoogah Czech Dark Lager while grooving to Vinyl DJs and having some good old fashioned Friday fun!
Frothy 500ml pints will be flowing at this event, and once the Partyfass is gone we’ll still have plenty of good drinking beer, including the finished version of Hoogah Czech Dark Lager. Na zdravie!
